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'No-sugar' recipe request
My daughter-in-law is seeking 'no-sugar' recipes for quick breads, and muffins to make for 1=BD year old twins. I have some good recipes, but none are 'no-sugar'. If anyone has a favourite recipe of this kind that they'd be willing to share, we'd appreciate it. Thanks. Elaine |
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Could she use your recipes but substitute Splenda for the sugar?
Jackie "Elaine Goldberg" > wrote in message ... My daughter-in-law is seeking 'no-sugar' recipes for quick breads, and muffins to make for 1½ year old twins. I have some good recipes, but none are 'no-sugar'. If anyone has a favourite recipe of this kind that they'd be willing to share, we'd appreciate it. Thanks. Elaine |
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Tell her to Google the Splenda site and she will find tons of really
good recipes. John |
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In article >,
Elaine Goldberg > wrote: >My daughter-in-law is seeking 'no-sugar' recipes for quick breads, and >muffins to make for 1½ year old twins. For yeast breads, a little bit of sugar is *required* to feed the yeast. The yeast consumes it and coverts it to carbon dioxide, which in turn makes the bread nice and fluffy. The residual sugar left in the bread should be near zero if you do it right. A teaspoonful of sugar for 1 loaf is plenty. Even half a teaspoon would do, I think. For non-yeast breads (muffins, buiscuits, etc.), you can always use an artificial sweetener like Splenda, or a natural non-sugar sweetener like Stevia. I have found that Stevia is best used for sweetening drinks, however; I haven't had much success using it for baking especially when the crystalline properties of sugar are important to the final result (as when making cookies). My question is, why bother? If you're feeding kids bread, especially bread made with white flour, the glycemic index will be pretty high anyway, just as if you fed them sugar! If you're trying to avoid inducing an undesirable glycemic response in 1.5-year-old children, you should probably avoid the starchy stuff altogether. -A |
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Shawn Hearn wrote:
> In article >, > (Elaine Goldberg) wrote: > > >>My daughter-in-law is seeking 'no-sugar' recipes for quick breads, and >>muffins to make for 1½ year old twins. >> >>I have some good recipes, but none are 'no-sugar'. If anyone has a >>favourite recipe of this kind that they'd be willing to share, we'd >>appreciate it. Thanks. > > > How about using Splenda instead of sugar in your recipes? Also, if you > check Splenda's web sites, you will find numerous low carb recipes. I wouldn't feed Splenda to 18 month old children. Why is she so adament about no sugar? Most bread recipes contain VERY little sugar, precentage-wise. gloria p |
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Although many yeast bread recipes call for some sugar, it's definitely
not a requirement. The yeast feeds off the flour. Classic French bread is only water, yeast, flour, and salt. Some Italian breads even omit the salt--e.g. Tuscan bread. -Scott |
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>For yeast breads, a little bit of sugar is *required* to feed the >yeast. The yeast consumes it and coverts it to carbon dioxide, >which in turn makes the bread nice and fluffy. The residual sugar >left in the bread should be near zero if you do it right. A >teaspoonful of sugar for 1 loaf is plenty. Even half a teaspoon >would do, I think. no it is not required. high end breads seldom have more then flour water yeast and salt as ingredients. remember flour is full of carbs to be used as fuel. -- Knight-Toolworks & Custom Planes Custom made wooden planes at reasonable prices See http://www.knight-toolworks.com For prices and ordering instructions. |
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Puester wrote:
> Shawn Hearn wrote: >> In article >, >> (Elaine Goldberg) wrote: >> >> >>> My daughter-in-law is seeking 'no-sugar' recipes for quick breads, >>> and muffins to make for 1½ year old twins. >>> >>> I have some good recipes, but none are 'no-sugar'. If anyone has a >>> favourite recipe of this kind that they'd be willing to share, we'd >>> appreciate it. Thanks. >> >> >> How about using Splenda instead of sugar in your recipes? Also, if >> you check Splenda's web sites, you will find numerous low carb >> recipes. > > > I wouldn't feed Splenda to 18 month old children. > > Why is she so adament about no sugar? Most bread recipes > contain VERY little sugar, precentage-wise. > > gloria p I agree with you 100% on this, Gloria. I don't think they are trying to do low-carb with babies, either. I'm not sure why anyone would suggest such a thing for infants. And as you say, the amount of sugar in most homemade bread and muffins is negligible. Perhaps we don't have enough information about the twins. Is it possible they have a problem with diabetes? If so, then ALL complex carbs need to be monitored carefully. But that wasn't the feeling I got from the OP; simply that his DIL doesn't want to add sugar. <shrug> Jill |
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Banana Muffins (Sugar Free)
Yield: 4 Ingredients: 1 3/4 cup sifted all purpose flour 2 tsp baking powder 1/4 tsp baking soda 3/4 tsp salt 3 tbl canola oil 8 pkt Equal sweetener 2 x egg whites beaten until foamy 1 cup mashed bananas 1 tsp vanilla flavoring Method: Sift together flour, baking powder, baking soda and salt. Combine oil, sweetener, egg whites, mashed bananas and vanilla. Add flour mixture and blend well. Turn into well greased muffin pan and bake at 400 degrees about 20 minutes. Makes 12 muffins. ---------------------------------------------------------------------------- ----------------------------- Brown Sugar Cornmeal Muffins Yield: 12 Ingredients: 1 tbl brown sugar 2 tsp cornmeal 1/4 cup cornmeal 1/2 cup brown sugar 2 cup flour 1 tsp baking soda 1 tsp baking powder 1/4 tsp salt 1 cup nonfat vanilla yogurt 3 tbl milk more if needed 4 tbl oil 2 lrg eggs Method: Preheat oven to 375F. Set aside 1 tbsp brown sugar and 2 tsp. cornmeal in small bowl. Mix remaining dry ingredients. In separate bowl mix wet ingredients. Combine the dry ingredients with the wet quickly. Spoon into muffin cups, makes about 10 - 12. Sprinkle topping over each muffin before baking. Bake 20 minutes. ---------------------------------------------------------------------------- ---------------------------- Date Nut Bread - Low Fat-Sugar Free Yield: 1 Servings Ingredients: 1 cup Chopped dates 1 cup Raisins 1 1/2 cup Boiling water 1 cup Whole wheat flour 1 cup All-purpose flour, unbleached 1 tsp Baking soda 1 tsp Baking powder 2 x Egg whites 1 tsp Vanilla 1/2 cup Chopped pecans Method: 1. Place raisins and dates in a small bowl and cover with the boiling water, set aside. 2. In a large bowl, stir together flour, baking soda, baking powder and pecans. 3. Blend in the egg whites and vanilla. 4. Add the raisin and date mixture and stir until well blended. 5. Spread evenly into a greased and floured 9" x 5" x 3" loaf pan. 6. Bake at 350 for 35 - 40 minutes or until tests done. 7. Cool in pan for 10 minutes and then remove and cool thoroughly on a wire rack. It is best wrapped and stored overnight before serving. ---------------------------------------------------------------------------- ----------------------- Fat- and Sugar-Free Muffins Yield: 12 Servings Ingredients: 2 cup Oat bran (or any bran, really) 2 cup White flour 4 tsp Baking powder 1 tsp Baking soda 1 tsp Cream of tartar (my own addition) 1/2 cup Egg substitute, egg white, or whatever replacement 1/2 cup Molasses 1/2 cup Condensed skim milk 1 1/2 cup Unsweetened apple sauce 1 cup Frozen raspberries, thawed only slightly Method: Preheat the oven to 350 degrees Fahrenheit. Combine the dry ingredients, and whisk together (or sift after measuring). Combine wet ingredients, except for raspberries. Pour the wet ingredients over the dry ones, and fold gently in for about fifteen strokes. Add raspberries, and fold five more times while keeping the raspberries as whole as possible (avoid crushing). If flour still shows, fold until it is all wet and no longer visible, as little as possible. Spoon into muffin tins, sprayed *lightly* with cooking spray. Make each cup slightly rounded; these will not rise as much as light muffins made only with flour, and the batter is thick enough that it should not run over the sides and onto the oven floor. Bake for 25 minutes at 350 degrees. Remove from the tins, and let cool for five minutes before eating on a rack. ---------------------------------------------------------------------------- -------------------------- Fruit Sweet and Sugar Free - Banana Nut Bread Yield: 2 Loaves Ingredients: 1/4 cup Walnuts, 2 cup Unbleached white flour, 2 tsp Baking soda, 1/2 tsp Baking powder, 1 tsp Cinnamon, 1/4 tsp Salt, ----------------- WET INGREDIENTS ---------------- 1/2 cup Oil, 3/4 cup Fruit sweetener, 3 x Eggs, 2 1/4 tsp Vanilla extract, 3/4 cup Mashed bananas,(2 md size) Method: Preheat the oven to 350 degrees. Lightly spray two bread pans with lecithin spray. Toast the walnuts in the oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool. Then coarsely chop them with a knife or with a pulsing action in a food processor. Put them aside. Sift the dry ingredients together. Use an electric mixer on medium speed to whisk the oil and the sweetener together until thickened, about 5 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed and stir in the vanilla and the mashed bananas. On low speed, slowly add the sifted dry ingredients and the toasted walnuts. Mix just until blended, being careful not to over mix. Pour the batter into the prepared loaf pans. Bake the loaves on the middle shelf of the preheated oven for 45-60 minutes until a toothpick inserted into the center of the loaf comes out clean. Cool the loaves slightly before removing them from the pans and cooling them on a wire rack. When cool, wrap the breads in plastic wrap and let them sit overnight at room temperature before slicing. ---------------------------------------------------------------------------- ------------------------------ Fruit Sweet and Sugar Free - Blueberry Muffins Yield: 36 Mini muffin's Ingredients: ----------------- FRUIT AND NUTS ---------------- 1 cup Walnuts, 2 cup Frozen blueberries, ----------------- WET INGREDIENTS ---------------- 1 1/2 cup Sour cream, 3/4 cup Fruit sweetener, 1/4 cup Apple butter, 2 x Eggs, 1 tsp Vanilla extract, 7 tbl Buttermilk, 1 1/2 cup Rolled oats, 2 tbl Butter, ----------------- DRY INGREDIENTS ---------------- 2 1/2 cup Brown rice flour, 1 1/8 tsp Baking soda, 1 1/8 tsp Baking powder, 1/2 tsp Salt, 1 tsp Cinnamon, Method: Preheat the oven to 375 degrees. Lightly spray regular sized or mini muffin tins with lecithin spray. Toast the walnuts in the oven for 7-10 minutes, stirring occasionally. Allow the walnuts to cool, then coarsely chop them with a knife or with a pulsing action in a food processor. Set aside. Whisk the sour cream, fruit sweetener, apple butter, eggs, vanilla, and buttermilk together in the order listed until well blended. Stir in the rolled oats. Let this mixture sit for a minimum of 5 minutes while you prepare the rest of the ingredients. Sift together the dry ingredients into a large bowl; make a well in the center. Melt the butter and stir it into the dry mix. When half mixed, stir in the frozen blueberries and toasted walnuts, folding and stirring just until mixed. The batter will be lumpy. Use a well rounded #12 scoop (2/3 cup) to place the muffin batter in the regular sized pans, and use a #24 scoop (2-3 tablespoons) for the mini muffins. Place either size muffins on the middle shelf of the preheated oven. Bake regular muffins for 30-35 minutes and mini muffins for 15-20 minutes. Turn the muffin pans once to brown evenly. Let the muffins cool for five minutes before removing them to a wire rack to cool completely. ---------------------------------------------------------------------------- ----------------------------- Fruit Sweet and Sugar Free - Cranapple Walnut Muffins Yield: 12 Servings Ingredients: ----------------- FRUIT AND NUTS ---------------- 1/2 cup Walnuts, 1 cup Apples, peeled diced 1 1/2 cup Cranberries, frozen fresh ----------------- WET INGREDIENTS ---------------- 1/2 cup Oil, 14 tbl Fruit sweetener, 2 x Eggs, 1 tsp Vanilla extract, 1/3 cup Unsweetened applesauce, ----------------- DRY INGREDIENTS ---------------- 2 3/4 cup Unbleached white flour, 1 tsp Baking powder, 1 tsp Baking soda, 1 tsp Cinnamon, 1/2 tsp Nutmeg, 1/2 tsp Salt, Method: Preheat the oven to 375 degrees. Lightly spray regular size or mini muffin tins with lecithin. Toast the walnuts in the oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool. Then coarsely chop them with a knife or with a pulsing action in a food processor. Wash and sort the cranberries. Then coarsely chop them in a food processor using the pulsing action. Whisk the wet ingredients together in the order listed until well blended. Sift together the dry ingredients into a large bowl. Make a well in the center and stir in the wet mix. When half mixed, stir in the diced apples, coarsely chopped cranberries and toasted walnuts. Do not over mix. The batter should remain lumpy. Use a rounded #12 scoop (1/2 cup) to place the batter into the regular-size muffin tins. Use a #24 scoop (2-3 tablespoons) for the mini muffins. Bake either size muffins on the middle shelf in the preheated oven. Bake the regular sized muffins for 25-30 minutes, and the mini muffins for 15-20 minutes. Turn the muffin pans once to allow for even browning. Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely. ---------------------------------------------------------------------------- ---------------------- Fruit Sweet and Sugar Free - Date Nut Bread Yield: 2 Loaves Ingredients: 1 1/2 cup Walnuts, 1 1/2 cup Date pieces, 1/2 tsp Baking soda, 1/2 tsp Baking powder, 1/2 tsp Salt, 1 1/2 cup Warm water, 1/2 cup Fruit sweetener, 1/2 cup Softened butter, 2 x Eggs, 3 cup Unbleached white flour, Method: Preheat the oven to 350 degrees. Lightly spray two bread pans with lecithin spray. Toast the walnuts in the preheated oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool, then coarsely chop them with a knife or with the pulsing action in a food processor and put them aside. Combine the date pieces, baking soda, baking powder, and salt in a small bowl. Stir in the warm water. On medium speed beat the fruit sweetener and butter together until light and fluffy. Add the eggs, one at a time, beating well after each addition before adding the next. On the lowest speed stir in the flour and then the date mixture and the toasted walnuts. Pour the batter into the prepared pans. Place the loaves on the middle shelf of the oven, and bake for approximately 1 hour. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Cool the loaves slightly before removing them from the pans and cooling them on a wire rack. Wrap the breads in plastic wrap and let them sit for a few hours to overnight at room temperature before slicing. ---------------------------------------------------------------------------- ------------------------ Fruit Sweet and Sugar Free - Zucchini Bread Yield: 12 Servings Ingredients: ----------------- WET INGREDIENTS ---------------- 2 1/4 cup Grated & drained zucchini, 1/4 cup Zucchini water, 1/3 cup Fruit sweetener, 3/4 cup Oil, 3 x Eggs, 1 tbl Vanilla extract, ----------------- DRY INGREDIENTS ---------------- 3/4 cup Walnuts, 2 1/3 cup Unbleached white flour, 4 tsp Cinnamon, 3/4 tsp Nutmeg, 1 tsp Baking soda, 3/4 tsp Baking powder, 1/2 tsp Salt, Method: Preheat the oven to 350 degrees. Lightly spray a 9" square pan with lecithin spray. Toast the walnuts in the oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool. Then coarsely chop them with a knife or with the pulsing action in a food processor, and put them aside. Grate the zucchini using a medium grater. Place the grated zucchini in a sieve over a bowl and use your hand to press out the extra liquid. This is the Zucchini water. Measure our 1/4 cup and set aside. Sift the dry ingredients together. Use an electric mixer on medium high speed to whisk the sweetener and oil together until thickened. Then add the eggs one at a time, beating well after each addition before adding the next. Reduce the speed to low and stir in the vanilla and zucchini water. On the lowest speed, add the sifted dry ingredients alternately with the grated zucchini and the toasted walnuts. Pour the batter into the prepared pan. Place the pan on the middle shelf of the preheated oven and bake for 45-50 minutes. A toothpick inserted in the center of the bread will come out clean when the bread is done. Cool the bread in its pan on a wire rack, but don't cool it too much, for Zucchini bread is great served hot from the oven. Store it well wrapped in plastic at room temperature. ---------------------------------------------------------------------------- ---------------------------- Sugar Free Apple Strudel Yield: 1 Servings Ingredients: 6 x Apples peeled and sliced 2 tbl Apple juice concentrate 1 tbl Raisins, soaked in warm water for, 10 minutes 1/2 tsp Cinnamon 3 x 14x8 inch sheets phyllo dough, thawed Method: Preheat oven to 425. Place apples and concentrate in a nonstick pan, cover with lid and cook for 5 minutes..Set lid ajar so steam can escape and caramelized apples. Cook until all liquid is gone. Remove apples and place them in bowl. Sprinkle with cinnamon, add raisins and stir. On work surface, place three phyllo sheets on top pf each other. Spread the apple mixture in the center, leaving 1 1/2 inch border on each side. Roll the phyllo like a jelly roll or burrito. Set on a nonstick baking sheet sprayed with vegetable spray. Bake at 425 for 25-30 minutes until golden brown. Slice to serve. ---------------------------------------------------------------------------- - Enjoy: Chef R. W. Miller Marriott Resorts & Hotels |
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'Thank you' to everyone who responded to my request for help. One of the twins has had a few health problems, but nothing that would be related to diet. The mother is a first-time mom, and is trying to be as near 'perfect' in regard to child rearing, as is possible. All 'whole foods', nothing refined, everything organic, etc. As I was suggesting honey to the mom, instead of sugar, I recalled something about honey not being good for toddlers, etc. I have no experience with Splenda=AE but suspect it might be better for older children. Again, thanks to all who took the time to respond! Elaine |
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"Elaine Goldberg" > wrote in message ... 'Thank you' to everyone who responded to my request for help. One of the twins has had a few health problems, but nothing that would be related to diet. The mother is a first-time mom, and is trying to be as near 'perfect' in regard to child rearing, as is possible. All 'whole foods', nothing refined, everything organic, etc. As I was suggesting honey to the mom, instead of sugar, I recalled something about honey not being good for toddlers, etc. I have no experience with Splenda® but suspect it might be better for older children. Again, thanks to all who took the time to respond! Elaine She's not willing to feed them sugar because it's refined but she's willing to feed them chemicals instead? That makes no sense. Kathy |
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Kathy wrote: >She's not willing to feed them sugar > because it's refined but she's willing to > feed them chemicals instead? That > makes no sense. No, she's not willing to feed them chemicals. I didn't mean to imply that she is. Quite the contrary. Perhaps my remark about my unfamiliarity with Splenda=AE confused the issue, but as some people had mentioned it as a possibility, I referred to it in my post. Elaine |
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Elaine Goldberg wrote: > 'Thank you' to everyone who responded to my request for help. > > One of the twins has had a few health problems, but nothing that would > be related to diet. The mother is a first-time mom, and is trying to be > as near 'perfect' in regard to child rearing, as is possible. All > 'whole foods', nothing refined, everything organic, etc. There is absolutely nothing wrong with or unwholesome about sugar. Sugar is about as natural of a food as you can get. Has she ever heard of "sugar in the raw"? It is unprocessed sugar. > > As I was suggesting honey to the mom, instead of sugar, I recalled > something about honey not being good for toddlers, etc. Clostridium botulinum. Do a Google search. > I have no > experience with Splenda=AE but suspect it might be better for older > children. Don't feed Splenda or other sugar substitutes to children. That's just insane. -L. |
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"L, not -L" > wrote:
> >On 16-Apr-2005, (Elaine Goldberg) wrote: > >> 'Thank you' to everyone who responded to my request for help. >> >> One of the twins has had a few health problems, but nothing that would >> be related to diet. The mother is a first-time mom, and is trying to be >> as near 'perfect' in regard to child rearing, as is possible. All >> 'whole foods', nothing refined, everything organic, etc. >> >> As I was suggesting honey to the mom, instead of sugar, I recalled >> something about honey not being good for toddlers, etc. I have no >> experience with Splenda® but suspect it might be better for older >> children. >> >> Again, thanks to all who took the time to respond! >> >> Elaine > >I like Splenda for baking, but it sounds like this situation calls for the >stevia squad. Stevia advocates tend to be rabid "natural" foods ... uh, >enthusiasts. Personally, I wouldn't feed stevia to a rat, but, I'm not a >"natural" foods advocate. WARNING; stevia has not been approved by the FDA >for use as a sweetener - that doesn't mean it's bad, just that it has not >been proven safe or unsafe. Has the FDA approved basil, parsley or tarragon for flavorings? Stevia is an herb. I grow it but I haven't taken the time to figure out the best ways to use it. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
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"Elaine Goldberg" > wrote in message ... Kathy wrote: >She's not willing to feed them sugar > because it's refined but she's willing to > feed them chemicals instead? That > makes no sense. No, she's not willing to feed them chemicals. I didn't mean to imply that she is. Quite the contrary. Perhaps my remark about my unfamiliarity with Splenda® confused the issue, but as some people had mentioned it as a possibility, I referred to it in my post. Elaine Oh okay. I think most recipes are either sugar or some chemical substitute. If she doesn't want to feed them sugar then she's just going to have to forget feeding them the things made with sugar. If she wants to give them sweets she can feed them fruit. Kathy |
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Elaine Goldberg wrote:
> 'Thank you' to everyone who responded to my request for help. > > One of the twins has had a few health problems, but nothing that would > be related to diet. The mother is a first-time mom, and is trying to > be as near 'perfect' in regard to child rearing, as is possible. Well there you go. There's no such thing as a perfect or near perfect parent  > 'whole foods', nothing refined, everything organic, etc. > It's rather difficult to find everything organic unless, of course, you grow everything yourself and raise your own animals. [Said with tongue in cheek - maybe she should live in a 1960's commune.] I suppose this is a silly question, but does the mother eat this way herself? If she already did she wouldn't be searching... hmmm. > As I was suggesting honey to the mom, instead of sugar, I recalled > something about honey not being good for toddlers, etc. (snippage) > Elaine Absolutely NOT honey! But this also begs the question, did she feed the babies jarred baby food or did she puree all their meat/vegetables/grains herself? I'm not saying there is anything wrong with either choice. I wasn't a perfect child but I was not harmed in any way (that I am aware of) by being fed Gerber's and no, my mother didn't breast feed. At the ripe middling age of 45, I'm still alive and kicking (and actually having the time of my life!) Jill |
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Jill wrote: <snip> >It's rather difficult to find everything > organic unless, of course, you grow > everything yourself and raise your own > animals. Right you are. I should have said 'almost' everything that she can find. >[Said with tongue in cheek - maybe she > should live in a 1960's commune.] I > suppose this is a silly question, but does > the mother eat this way herself? For the most part, but not as stringently as with the children. >Absolutely NOT honey! But this also > begs the question, did she feed the > babies jarred baby food or did she puree > all their meat/vegetables/grains herself? She has not fed them commercially prepared foods, but cooked, pureed, diced, etc. everything from scratch. Elaine |
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Elaine Goldberg wrote:
> Jill wrote: > > She has not fed them commercially prepared foods, but cooked, pureed, > diced, etc. everything from scratch. > > Elaine Wow! She'll have fun packing their lunches when they toddle off to school. Baking bread (sans sugar), grinding her own peanut butter, canning jelly and all that...  Jill |
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Elaine Goldberg wrote: > > 'Thank you' to everyone who responded to my request for help. > > One of the twins has had a few health problems, but nothing that would > be related to diet. The mother is a first-time mom, and is trying to be > as near 'perfect' in regard to child rearing, as is possible. All > 'whole foods', nothing refined, everything organic, etc. > > As I was suggesting honey to the mom, instead of sugar, I recalled > something about honey not being good for toddlers, etc. I have no > experience with Splenda® but suspect it might be better for older > children. > > Again, thanks to all who took the time to respond! > > Elaine Just leave out the sugar entirely. It's not necessary for either quick breads or muffins. The texture won't change. |
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One time on Usenet, "jmcquown" > said:
> Elaine Goldberg wrote: > > Jill wrote: > > > > She has not fed them commercially prepared foods, but cooked, pureed, > > diced, etc. everything from scratch. > > > > Elaine > > Wow! She'll have fun packing their lunches when they toddle off to school. > Baking bread (sans sugar), grinding her own peanut butter, canning jelly and > all that... And then at school the kids will trade all that stuff for Twinkies, potato chips, etc. I have a relative who forbade sugar in her house. Consequently, her children would gorge on it whenever possible... -- Jani in WA ~ mom, vid gamer, novice cook ~ "The ships hung in the sky in much the same way that bricks don't" - D. Adams, HGTTG |
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In article .com>,
> wrote: >Although many yeast bread recipes call for some sugar, it's definitely >not a requirement. The yeast feeds off the flour. Classic French bread >is only water, yeast, flour, and salt. Some Italian breads even omit >the salt--e.g. Tuscan bread. Yeah, you're right, I forgot about that. The yeast actually feeds off the carbs, whether in the form of sugar or flour. I still wonder why the OP was interested in non-sugar breads, since the amount of sugar added in most bread recipes (a couple of teaspoons) isn't much more carbs than just the flour by itself. I would think, with sugar present, the yeast would feed from it first, anyway. -A |
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