| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads/bm, Diabetic |
16 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour, see note |
| 3/4 |
c |
Whole-wheat flour |
| 3/4 |
c |
Rye flour |
| 3/4 |
c |
Graham flour |
| 3/4 |
c |
Rolled oats |
| 2 |
T |
Granulated sugar |
| 1 |
T |
Baking powder |
| 1 |
t |
Baking soda |
| 1/2 |
t |
Salt |
| 3 |
T |
Soft margarine or veg. oil |
| 3/4 |
c |
Raisins, optional |
| 1 3/4 |
c |
Buttermilk |
|
|
OR 1 3/4 tb lemon juice |
|
|
OR 1 3/4 tb vinegar |
|
|
Plus milk to make 1 3/4 cup |
| 1/16 |
|
ipe = 128 calories, 1 1/2 starch 1 fat choice 3 grams fat 4 |
INSTRUCTIONS
Mix vinegar or lemon juice with milk for sour milk and set aside. If
using powdered skim milk, use almost 2/3 cup powder and enough water
to make 1 1/2 cup milk. Stir, then add lemon juice, then add enough
water to make the 1 3/4 cup measure. If you do not have all the
different kinds of flour, use what you do have to make 3 1/4 cups, or
try 1/4 cup wheat germ or bran plus 3 cups all-purpose flour. Make a
note of the ingredients and a note of the result. Sugar could
possibly be left out, especially if 2 tbsp. or more of raisins (or
finely chopped dates) are used. Combine dry ingredients in a bowl.
Cut in margarine or oil. Stir in raisins (if using) and add
buttermilk or sour milk to make a soft dough. Knead lightly on a
floured surface until smooth. Place on a greased baking sheet and
flatten into a circle about 2 1/2 inches thick. Cut large X about 1/4
inch deep on top. OR make 2 smaller loaves. Bake at 350 F for about 1
hour or until toothpick inserted in the center comes out clean. grams
protein, 22 grams carbohydrate, 185 mg sodium, 1 mg cholesterol
Adapted from The Lighthearted Cookbook by Anne Lindsay, 1988 Heart &
Stroke Foundation of Ontario Shared by Elizabeth Rodier Jan 94 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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