| 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
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”