Posted 11/17/2007 4:15 PM (GMT -6)
any of you try baking with nut or coconut or bean flours as recommended by the scd?
i find the recipes taste pretty good, even though i make changes to them to be maker's diet acceptable (like using honey or agave nectar instead of sugar and sugar substitutes and using coconut oil in place of other oils and organic ingredients where ever possible). my problem is getting the bread, cakes, muffins, etc to rise properly like normal wheat/grain based flours. i've even doubled the baking soda and powder since those ingredients are used for rising. they come out tasting pretty good but aesthetically they arent appealing cos the middles deflate like a souffle (sp?). has any one experienced this too? does any one have a solution to it?