Oat Flour ?

[Picilli]

Browsing groups and web pages it seems to me oat flour is only
an addition to a wheat or rye flour for making a bread. Are
there any recipes to make a good loaf of bread using only oat,
or a mix of barley and oat flour ? The goal is to make a bread
with the lowest hypoglycemic index possible. Is the wheat
absolutely irreplaceable ?

Thank you.

[Juhana Har]

Picilli wrote:
: Browsing groups and web pages it seems to me oat flour is
: only an addition to a wheat or rye flour for making a bread.
: Are there any recipes to make a good loaf of bread using
: only oat, or a mix of barley and oat flour ? The goal is to
: make a bread with the lowest hypoglycemic index possible. Is
: the wheat absolutely irreplaceable ?

Oat does not have the lowest possible glycemic index but
barley does. Barley bread has been a traditional bread in many
countries.

--
Juhana

[Mr-Natural]

Picilli wrote:

> The goal is to make a bread with the lowest hypoglycemic
> index possible. Is the wheat absolutely irreplaceable ?

Speaking of Quackery, there is no science standing behind the
Glycemic Index.

Show me the proof that the Scientific Method has proved that
the Glycemic index even exists, or that there is any agreement
on what the specific rating for a specific food item actually
is or has validity to it whatsoever.

[Juhana Har]

Juhana Harju wrote:
: Picilli wrote:
:: Browsing groups and web pages it seems to me oat flour is
:: only an addition to a wheat or rye flour for making a
:: bread. Are there any recipes to make a good loaf of bread
:: using only oat, or a mix of barley and oat flour ? The goal
:: is to make a bread with the lowest hypoglycemic index
:: possible. Is the wheat absolutely irreplaceable ?
:
: Oat does not have the lowest possible glycemic index but
: barley does. Barley bread has been a traditional bread in
: many countries.

Here is one recipe.

http://www.bobsredmill.com/recipe/detail.php?rid=43

--
Juhana

[John Sanke]

> The goal is to make a bread with the lowest hypoglycemic
> index possible. Is the wheat absolutely irreplaceable ?

No, but you will have to broaden your definition of what a
bread is. Unleavened breads can use any flour whatsoever.
Using baking powder can approximate a yeast bread in lightness
but not in texture. Inherently, though, grinding any grain
into flour increases the rate of glycemic release from it, so
keeping as much of it as you can in more solid form helps.
Cook barley or other grain first then just squash it; rolled
oats already come that way. I doubt you'll be able to use a
bread machine, though - I've never managed beyond 1/4
non-wheat with mine (http://sankey.ws/bread.html)

[outsor]

Mr. "natural health" just being a natural bigot recently,
naturally:

"I love to watch a bunch of scientist want-a-bees make fools
out of themselves by parading around like a bunch of niggers
living in New Orleans."

"Sounds like something the nigger would say to the white lady
that he was raping in the Astro Dome.

The more slime is offended, the better I like it."

[outsor]

If oat and barley flours are to be used and one wants a risen
bread then adding wheat gluten will allow them to do so. When
the dough is kneaded it forms the gluten into layers which
trap the gases created by the yeast and causes the dough to
expand. Only wheat and rye have gluten to any extent.

[Werty]

There is no silver bullet in germ or any other part of grains
. I eat no fiber , not vitamins , just ordinary carbs like
sugar , bread . I can't loose weight . I am 61 170lb and fast
once a month . I eat very little food , no meat . Science ( in
the lib of your university ) will disprove many of the govt
propaganda lies about eating this can cause cancer and eating
this will cure it . That same govt has been caught lying about
HIV . It does not exist .

Fiber is not needed . It does nothing for the body . Your
intestines are supposed to move slow ! There is supposed to
be little or no air and certainly no water in the colon to
stay healthy . Water as in diarrhea kills the natural flora
which makes among others
K3 . K2 is only useful if you are not coagulating blood .
You do need Vit C every 10 days , especially if OLD
! A is OK .

It's all for sales ! To sell food and Vitamins ! It is BS .
Your body burns sugar . I give my body mosty table sugar .
It is the easiest to convetr to glucose . It completely
recycles 99.9 % of all aminos . It can even make all aminos
from Amonia in colon !! I can prove it from study material
required in the University !

[Gordon Hay]

Take your racial bigotry elsewhere!!!!!!!!!!!!

<outsor@citynet.net> wrote in message
news:43341538$0$283$4d5ecec7@reader.city-net.com...
> Mr. "natural health" just being a natural bigot recently,
> naturally:
>
> "I love to watch a bunch of scientist want-a-bees make fools
> out of themselves by parading around like a bunch of niggers
> living in New Orleans."
>
> "Sounds like something the nigger would say to the white
> lady that he was raping in the Astro Dome.
>
> The more slime is offended, the better I like it."

[Juhana Har]

John Sankey wrote:
:: The goal is to make a bread with the lowest hypoglycemic
:: index possible. Is the wheat absolutely irreplaceable ?
:
: No, but you will have to broaden your definition of what a
: bread is. Unleavened breads can use any flour whatsoever.
: Using baking powder can approximate a yeast bread in
: lightness but not in texture. Inherently, though, grinding
: any grain into flour increases the rate of glycemic release
: from it, so keeping as much of it as you can in more solid
: form helps. Cook barley or other grain first then just
: squash it; rolled oats already come that way. I doubt you'll
: be able to use a bread machine, though - I've never managed
: beyond 1/4 non-wheat with mine (http://sankey.ws/bread.html)

In Finland people make even rye bread with a bread machine,
so wheat is not irreplaceable, but it is easier to make it
if there is some wheat also. Whole grain rye bread is the
traditional bread here -- one of the few healthy aspects of
the traditional Finnish diet along with eating wild
berries. Whole grain rye bread has lower glycemic index
than wheat bread.

--
Juhana

[Graham]

"Mr-Natural-Health" <johngohde@naturalhealthperspective.com>
wrote in message
news:1127518459.957012.297730@g49g2000cwa.googlegroups.com...
>
> outsor@citynet.net wrote:
>> "Take your racial bigotry elsewhere!!!!!!!!!!!!"
>>
>> Correction, the content of that post was originally written
>> by the person who started this thread, "mr-natural". For
>> the foreseeable future I will be reminding people of his
>> bigotry when he posts by responding to him with his bigoted
>> statements., naturally.
>
> Feel free to do whatever you like.
>
> You bigots have been practicing your form of bigotry for the
> last 6 years on these ngs.
>
> I am a racist, not a bigot.

And you most certainly are a nut-case!

[Topquark]

Picilli wrote:

> Browsing groups and web pages it seems to me oat flour is
> only an addition to a wheat or rye flour for making a bread.
> Are there any recipes to make a good loaf of bread using
> only oat, or a mix of barley and oat flour ? The goal is to
> make a bread with the lowest hypoglycemic index possible. Is
> the wheat absolutely irreplaceable ?
>

A reasonable amount of gluten is needed if you want something
with the texture of bread. Wheat is the best source of gluten;
rye has a lesser amount. Other grains have little or none. You
can bake anything you want into a loaf, but it will not have
that nice elastic texture that comes from the gluten (which is
developed by kneading and the rising under yeast
fermentation). That's the way baking powder breads are; they
are fine in themselves IMHO--it depends on what you like or
find acceptable.