If you have celiac disease or an actual gluten sensitivity, then this post is not for you. If you avoid gluten solely because of some dieting fad, you're losing out. This is good bread. This is bread that's better for insulin-resistant people. This is... high-gluten bread! Disclaimer: I am neither a nutritionist nor a doctor, I just play around with bread. This is pretty much my standard bread recipe, but substituting part of the flour with pure gluten - available as "seitan base", for instance this one on Amazon . This is somewhat more expensive (the price/g of protein is about the same for flour and seitan base), but it has a 50:50 carb:protein balance. Normal bread is more like 7:1, bad news for anyone with insulin problems. If you want to try this with your own favorite bread recipe, substitute about 1/4th of the flour with the seitan base and another about 1/6th with flax flour. Other proportions will work, too, I'll show you how to calculate it belo...
One of the big open questions in computer science is known as " P = NP ", meaning the question of whether (the default deterministic) P olynomial algorithms can solve the same problems as N on-deterministic P olynomial algorithms. We computer scientists are lazy fuckers who compress 40 letters into 2. Countless hours has gone into not just the research on this, but also on just wrapping your head around what "non-deterministic algorithms" really means. An algorithm is just an extremely detailed recipe for doing stuff. Non-deterministic? Does that mean you get to throw dice? Or does it depend on there not being a predetermined fate known only to a higher being? Video games to the rescue! Stadia has introduced a feature called " State Share ", in which you can share not just a screenshot or a video clip, but the entire state of the game that you're playing. Other players who own that game can then pick up from there and keep playing. Maybe later they...
I've been baking more 1:1 breads recently, and I'm have nearly consistent success (unlike the English muffins and pancakes, which came out weird). There is some variations depending on the flour in question, so I am going to do short write-ups of what works and what doesn't. Some things have definitely worked, like this bread, which I think was done with flaxseed flour: Today's bread is also a regular loaf (what Danes would call "franskbrød"). Ingredients: 125 g. seitan base (a.k.a. vital wheat gluten) 100 g. sunflower seed flour (flower flour!) 375 g. flour (about 125 g. of which may or may not have been whole wheat, our boxes were mixed). 2 teaspoons salt 50 g. seed mix 21 g. fresh yeast 375 ml lukewarm water 2 eggs about 50 ml oil The procedure was the same as in the original bread post . The dough was quite moist, not really coming together in the normal dough lump. It didn't rise nearly as much as the great successes, but somewhat: ...
Comments
Post a Comment