Wed, Apr-18-01, 00:35
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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and FURTHERMORE....
That Doreen, beats me to the punch everytime <grin>! and now Debbie, too. Sheesh.
Besides the excellent suggestions already put forth (and yes, the flaxseed meal works great, my favourite substitution, and grinding fresh flaxseed or linseed in a coffee mill works like a hot dang), I've used wholegrain Rye flour and/or just made the whole thing with all vital gluten and/or a half 'n' half mix of plain wheat bran and oat bran... pretty well anything will work, the texture will change though. The oat flour recipe makes the 'softest' bread.
Enjoy!
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