| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Diabetic, Breads/bm | 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 | tb | Granulated sugar |
| 1 | tb | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 3 | tb | 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 |
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. 1/16 recipe = 128 calories, 1 1/2 starch, 1 fat choice 3 grams fat, 4 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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