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 Post subject: Pamelas Artisan Flour?
PostPosted: Wed Oct 03, 2012 2:57 pm 
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Addicted to B12 Enemas

Joined: Thu Jul 07, 2011 9:54 pm
Posts: 259
Hi all,

(I POSTED THIS IN THE GF THREAD TOO--BUT THIS AREA USUALLY HAS MORE ACTION SO I POSTED HERE TOO.)


I bought some baking flour that I have never tried before; Pamela's Artisan Flour (GF). The first ingredient is of course brown rice flour. I used it this morning to make pancakes. The recipe on the bag calls for eggs, which I substituted with psyllium seed husks and flax.

The pancakes had a good enough flavor but the texture was OFF...it was chewy...and sort of spongy...not bad in some other recipes, but not pancakes. They were like some Korean rice cakes I've had--which I like, as rice cakes! :P

Has anyone used this flour before? Can you advise? I was thinking that it might have been the lack of eggs that made them not rise enough. I have E-Nergy egg replacer, but since the flour already has both potato and tapioca starch in it, I figured I'd use the psyllium/flax for binders and fiber.

Maybe I should blend it with some Bobs Red Mill all-purpose? But thats why I bought this product--it advertises that it doesn't require "tweaking"....any ideas? Thanks so much!

Daphne


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