Ping: Nicky

Hi Nicky,

I've finally had the chance to look seriously at the rye bread recipe
you recommended. Sounds yummy! Anyway, I've got two questions.
First, do I remember you saying that you used your bread machine for
this recipe? If so, which setting do you use? And secondly, do you
order the ThickenThin products over the internet? (I doubt if there
is any place in my local area that would carry something like that.)
If so, who do you order from?

Thanks so much!
Michelle C., T2
diet & exercise

On Fri, 20 Jul 2007 08:41:01 -0700, "Michelle C."
<bookbug2005@gmail.com> wrote:

>Hi Nicky,
>
>I've finally had the chance to look seriously at the rye bread recipe
>you recommended. Sounds yummy! Anyway, I've got two questions.
>First, do I remember you saying that you used your bread machine for
>this recipe? If so, which setting do you use? And secondly, do you
>order the ThickenThin products over the internet? (I doubt if there
>is any place in my local area that would carry something like that.)
>If so, who do you order from?

Hi, Michelle - I put my breadmaker on to "dough", then bake the bread
in a regular oven in two loaf tins so I can freeze one. If you wanted
to let it carry on in the breadmaker, the regular setting would
probably do.

I don't use the ThickenThin products, but Xanthan gum instead. I used
to have to get it from a specialist low carb site, but now I can get
it in my local supermarket in the UK!

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

On Jul 20, 2:45 pm, Nicky <ukc802466...@btconnect.com> wrote:
> On Fri, 20 Jul 2007 08:41:01 -0700, "Michelle C."
>
> <bookbug2...@gmail.com> wrote:
> >Hi Nicky,
>
> >I've finally had the chance to look seriously at the rye bread recipe
> >you recommended. Sounds yummy! Anyway, I've got two questions.
> >First, do I remember you saying that you used your bread machine for
> >this recipe? If so, which setting do you use? And secondly, do you
> >order the ThickenThin products over the internet? (I doubt if there
> >is any place in my local area that would carry something like that.)
> >If so, who do you order from?
>
> Hi, Michelle - I put my breadmaker on to "dough", then bake the bread
> in a regular oven in two loaf tins so I can freeze one. If you wanted
> to let it carry on in the breadmaker, the regular setting would
> probably do.
>
> I don't use the ThickenThin products, but Xanthan gum instead. I used
> to have to get it from a specialist low carb site, but now I can get
> it in my local supermarket in the UK!
>
> Nicky.
> T2 dx 05/04 + underactive thyroid
> D&E, 100ug thyroxine
> Last A1c 5.6% BMI 25

Thanks Nicky! Of course, two good answers lead to another question.
Do you use the same amount of xanthum gum as ThickenThin? I'm glad to
hear the xanthum gum can be used instead, because I already have some--
also from my local grocery store.

Thanks again,
Michelle C.

On Fri, 20 Jul 2007 15:03:24 -0700, "Michelle C."
<bookbug2005@gmail.com> wrote:

>Thanks Nicky! Of course, two good answers lead to another question.
>Do you use the same amount of xanthum gum as ThickenThin? I'm glad to
>hear the xanthum gum can be used instead, because I already have some--
>also from my local grocery store.

Well, the Xantham gum does the same job as the vital wheat gluten -
holds the little air bubbles from the yeast in a matrix, so it rises
properly and gets the right texture. How much help the dough needs is
going to depend on the structure and moisture content of the flours,
so it's all going to be trial and error - you might get away with no
gum at all (I've certainly forgotten it a few times!). I'd start off
with about 1/4 to 1/2 a tsp and see how that goes.

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

On Jul 21, 2:19 am, Nicky <ukc802466...@btconnect.com> wrote:
> On Fri, 20 Jul 2007 15:03:24 -0700, "Michelle C."
>
> <bookbug2...@gmail.com> wrote:
> >Thanks Nicky! Of course, two good answers lead to another question.
> >Do you use the same amount of xanthum gum as ThickenThin? I'm glad to
> >hear the xanthum gum can be used instead, because I already have some--
> >also from my local grocery store.
>
> Well, the Xantham gum does the same job as the vital wheat gluten -
> holds the little air bubbles from the yeast in a matrix, so it rises
> properly and gets the right texture. How much help the dough needs is
> going to depend on the structure and moisture content of the flours,
> so it's all going to be trial and error - you might get away with no
> gum at all (I've certainly forgotten it a few times!). I'd start off
> with about 1/4 to 1/2 a tsp and see how that goes.
>
> Nicky.
> T2 dx 05/04 + underactive thyroid
> D&E, 100ug thyroxine
> Last A1c 5.6% BMI 25

Thanks, Nicky! Really appreciate it. :-)

Best regards,
Michelle C.