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Messages - belfie
1
« on: March 03, 2012, 08:35:14 am »
I just made this yesterday too and loved it. Quite a few tweaks from me, and I meant to do Chelsea's tweaks but totally forgot.
So it's borderline fructose friendly (concentrated tomato itself can be iffy) but in principle is fine. I left out the onion and used brown sugar instead of the honey. Smoked paprika instead of hot paprika, so a big pinch of cayenne pepper. I thought it was fab and even Master 3 ate it quite happily. NExt time would like to make it a bit runnier so will add the water + sugar combo Chelsea suggested. I think the flavour is awesome - far better than commercial ketchups I have tried.
2
« on: March 03, 2012, 02:19:20 am »
thanks achookwoman - this might be a dopey question, but why the two bread rises? It seemed light enough after just 1 last time (but maybe I'm not used to really light bread hahahah).
Also another question... where is the best place to put bread to rise? I'm quite new to bread-making and to be honest I'm never sure where to put it. Today it's coldish & rainy and I just don't have anywhere obviously warm. Whereas the other time I made it, it had been warm that day and I put it in the garage which had lots of lovely post-warm-day heat. So should I heat the oven a tiny bit & put it in there? (but then I still need to pre-heat oven for baking). Or do I just stick it anywhere in the house & not worry about finding a warm spot? (I usually cover it with gladwrap and a tea-towel.)
TIA
3
« on: March 02, 2012, 10:34:51 am »
thanks so much for that - I've tidied it up a bit. Need to find some more recipes now! tehehe.
4
« on: March 02, 2012, 10:31:20 am »
Followers of the Buddhist, Jain & Krishna faiths don't eat onion - there could be some good stuff in their cuisines, definitely would be full of flavour.
Have you tried silken tofu as a replacement for dairy/egg ingredients? It's mild and soft, it's all about the flavours you put with it. Would add that creamy base for dips if you can't have legumes.
Vivaroo - thanks for that comment. I remember hearing it some time ago, but had totally forgotten to follow up that avenue. And I haven't tried silken tofu, that's a great suggestion too. Maddie - there's a lot to look at isn't there! If it helps, i've just started a thread here ( Fructose Friendly (FF) recipes for people with Fructose Malabsorption (FM) to try & just keep a track of any recipes that are fructose friendly. And at the risk of sounding righteous, there is testing you can do to establish whether you do have fructose malabsorption. It's definitely not a diet you want to be following unncessarily, especially given it does restrict a lot of fruit and vegetables. If you have any questions, please feel free to PM me about it.
5
« on: March 02, 2012, 10:26:11 am »
Hi everyone, I'm starting this thread to try & keep a central list of recipes that are either already fructose friendly or have been tweaked to be fructose friendly. For those who aren't familiar with Fructose Malabsorption - the best place to understand it is probably here: http://en.wikipedia.org/wiki/Fructose_malabsorptionA source of frustration amongst FMers is that the diet always seems to be changing which can make trying to cope with a wide range of restrictions all the more frustrating. Also, individuals will vary significantly as to how much they can tolerate. Some folks are only sensitive to high fructose foods (primarily the fruits) whereas others will react to the fructans as well (more typically found in things like wheat, onions, garlic etc). The reason I say this is particularly for consultants who might do demos for those with FM, you will really need to check with the individual as to what they can tolerate - but be mindful of things like onion in your veggie stock etc. I will also add that my any recipe tweaks that I contribute to will also typically be dairy-free (my DH's fault), treenut-free & egg-free (that'd be my son's fault  ) too - obviously these wouldn't normally be considerations for someone with FM. And I hope others will also post with recipes that they've found or modified as well. Ok so some recipes I've already spotted, or tweaked: carrot dipKFC coatingQuick Caramel Custard Ketchup from My Way of CookingP.S. can someone tell me how to do a short URL link ? (i.e. just the recipe name, not the whole URL showing?) - I used to be able to but can't remember how! Cheers & happy eating, Belfie
6
« on: March 02, 2012, 10:24:54 am »
(dairy-free, egg-free, nut-free, fructose friendly)
Hi, a further update from me
I tried it with soymilk, and it tasted great. Plus I pared back the GF flours, just using 150g orgran corn crumb and 100g arrowroot flour (left out the xantham gum - that was just a crazy moment I think). and it was delicious once again. I will add that i think it could be made without the garlic powder if a FM'er was particularly sensitive.
7
« on: March 02, 2012, 10:07:31 am »
Well I'm back to say that unfortunately all my variations really didn't work. The vermicelli ended up being too watery and the whole thing just didn't hang together well at all. I think in this case my subbing didn't quite hit the mark - just thought I should follow-up in case anyone thought my previous ideas were worth copying - definitely don't do it! I'm sure it's much nicer following the original recipe.
8
« on: March 02, 2012, 10:04:25 am »
Ok so I've been trying to make some bread that I like. Currently I eat wheat-free bread that is "fructose friendly" (for fructose malabsorption) - I buy Oat Sour Dough at the bargain price of about $7 for a small loaf. You can imagine I'm keen to try making my own.
So I've tried all the TMX GF breads, and to be honest, my Oat Sour Dough is just heaps nicer. So then I looked up Oat Bread recipes and gave one a try. It was a total mess of a process but the bread was surprisingly good! So I'm hoping to tweak the recipe and try again, and just hoped that some bread experts out there might be able to help me! Also, given that FMers can't have fructans in wheat (but actually we have no issue with gluten) I've actually bought some gluten flour (as in pure gluten) and was going to try adding that to help the bread also.
I'm going to list the actual recipe then what I ACTULLY did (which was quite different).
Oat Bread!
I use the dough setting on my bread machine. Put liquid ingredients in first, then wet ingredients, and yeast last.
Check dough during kneading, and add flour or water as needed.
Water 1 1/2 c.
Oil 3T
Oat flour 2 1/2C
Date sugar 1/2C
Arrowroot 1/2C
Guar gum 1T
Salt 1/2 tsp.
Active dry yeast 2 1/4 tsp.
I use the dough setting on my bread machine, then remove dough & put in bread pan, rise 30 minutes, then bake 50 minutes.
So I milled the oat flour in my TMX in batches of 150g (could I do bigger than this?), I started by 2mins per batch then started getting impatient so cut it down to 1 or 1.5 mins. I think it needed to be 1.5mins at least otherwise there was a bit of chunkier texture in there. (maybe would be nice for variation?).
Then I added all my dry ingredients. Used only 80g of arrowroot (was all I had, instead of 125g), only 80g of brown sugar (instead of 125g, cos I thought 1/2 cup of sugar looked too much plus I didn't have date sugar anyway). Used Xantham gum instead of guar gum. 1 sachet of yeast. It was REALLY dry. I kneaded it in the TMX (even though I've read you shouldn't knead GF breads... so where does this sit?). It was horrifically dry. I added an extra 300g of water. It didn't mix. So then I blended it (breaking EVERY rule of bread-making??). It was mostly ok. I left it to rise thinking it would undoubtedly be a disaster. It rose a fair bit (maybe not doubled but looked ok to me). Texture still had some issues with lumpier drier bits. Shrugged my shoulders, threw it in the oven at 220 (after looking at other recipes as this one had no temp). Sounds a bit hot in retrospect?
After 50 mins I got a surprsingly nice loaf. You could spot the lumpy bits in places and it was definitely too sweet... but even non-wheat-free DH said hey that's actually quite nice.
So I'm thinking the recipe should be:
Mill the oats
add the dry ingredients as above + 3tbs gluten flour (~1tbs per cup of flour) and only 40g brown sugar (not sure if this is still too much?), and think it could have 1tsp salt (instead of .5 tsp)
add the wet ingredients (as original recipe but maybe 350g more water?). Knead for 2 mins? (given I'm adding gluten would this be logical?)
Rise & bake as I did last time.
If that makes sense to anyone - well done to you. Any advice on amounts of sugar, gluten, salt, kneading, rising & baking would be greatly appreciated!
TIA
Belfie
9
« on: February 20, 2012, 09:24:43 am »
thanks for all the links & info everyone. I've just spent some time subbing to lots of blogs - and I'm sure it'll help give me more ideas. I don't mean to sound like a negative nellie, but in terms of veggie or vegan sites... well by the time I cut out onion, green beans (legumes and I in general... we just don't get along), artichokes, asparagus, honey, coconut milk/cream... I must admit find the recipes quite difficult adapt and still have much of the original flavour! So saying, I can see that from an egg & dairy free perspective they're great. I'm the fly in the ointment for that particular approach. Thanks for the tip on the Janella Purcell book, I'll look out for that. The babaganoush dip is a great idea, and I've already wallowed in the delight that was the KFC chicken! Having a little more google I know there are more than a few fructose malabsorbers out there with TMXes... it just appears they're a little shy of posting. I'm going to attempt to tag every modification that I post with the conditions it caters for. Typically the abbreviation is FF for fructose friendly but thus far I've been spelling it out in full as I get the sense it's fairly new to this community. The question I have, is would that be enough for new TMXers to find those recipes do you think? I've just tried testing out my theory, and the link to the KFC mix doesn't show up (I put it in the subject) so would I have to put it in the comment instead? I just worry that's gonna get a bit tedious if I run-around waving my FF, GF, dairy-free, egg-free, tree-nut free banner everywhere...  but i would like to ensure other people can benefit from my experimentation. The other thing I wonder - is do the consultants know about FM? Because if they did, I think there's a huge market there. I know i had to send a lot of info to my consultant for her to be able to modify the diet for us. I had the salad without apple.. but i"ve heard other consultants subbed pineapple and apparently it was great. Here's the link for http://en.wikipedia.org/wiki/Fructose_malabsorptionthanks! Happy cooking 
10
« on: February 20, 2012, 09:09:07 am »
Mmm - this looks yummy! Shall have to try with some GF & fructose friendly variations. Do you think it would miss the onion greatly? I'd be inclined to just use some finely chopped celery instead and I think the curry powder would help. I'm also thinking of trying it with the chicken stock paste instead of a stock cube, and vermicelli instead of the egg noodles. And I'm not going to try & make this one dairy-free - just me & the kids for this one I reckon  we get more that way!
11
« on: February 19, 2012, 10:55:18 am »
Oh I like the look of this too - nut free (assuming no dukkah) plus dairy & egg-free. And fructose friendly (depending on individual tolerance of garlic). Can't wait to try it.
12
« on: February 17, 2012, 07:27:50 am »
Ok I tried it with the following:
normal milk (didn't read the lemon juice comment till too late!)
Instead of the wheat flour: 200g orgran crispy corn crumb, 150g arrowroot flour, 150g rice flour (made in TM with basmati rice), and I also threw in a tsp of xantham gum for good measure.
Popped it all in the fridge for half an hour or so before cooking, then shallow fried in olive oil.
And it was AWESOME! That flavour is just yum yum YUM! The coating was yummy & crispy (possibly not as chunky without the buttermilk) but still delicious. It was devoured by all, DH declared it didn't taste "GF", fussy Mr 3yo gobbled it down, and Miss 1 inhaled her portion & looked for more. Shall try with soymilk next time as don't want to push DH's dairy tolerance. If I could find soy cream am wondering if that might work too.
Thank you so much achookwoman!
13
« on: February 17, 2012, 04:32:32 am »
has anyone tried this with a GF flour? I'm thinking of trying it... but not sure which would be the best choice to sub. Might try arrowroot.
Also, has anyone tried it with just normal milk (cos no milk or yoghurt on hand)? Or even better, with an alternate milk (i.e. soy or something else?)
14
« on: February 12, 2012, 10:53:44 pm »
Welcome Mrs Nesbit, lovely to see you here (now that you pointed it out to me  )
15
« on: February 10, 2012, 08:40:41 am »
Another post to this old topic - I tried making both a choc-banana and a caramel custard without egg. The choc-banana I just used banana as the replacement plus the sugar, cornflour & milk. It wasn't great. Froze the leftovers & they came up as quite an ok icecream. The caramel custard http://www.forumthermomix.com/index.php?topic=2882.0 I used normal recipe (sub'd GF flour & soy milk but kept the butter) and used Orgran egg replacer - I thought the result tasted great, nice texture, smooth & creamy. And the caramel flavour helped... "subdue" the soy flavour. The whole family loved it. Had planned to freeze the leftovers but there were none!
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