Dave used to make a recipe that involved a combination of non-gluten type
flours, using flax seed instead of eggs.
I could ask him to post and you could adapt. For ourselves, we found that
less was more and rather than putting everything into a loaf, it was better
to go simple.
I'm sure you could try adding one or two of your ingredients at a time, and
work your way through it, for example...
Not certain how you want to proceed, though, and we are currently visiting
our home town, so not at home.
...
In other news...
Very much enjoying the lecithin that I picked up from your post, and now a
friend has introduced me to brown basmati with MCT oil and herbamare,
hitherto unknown to me (the MCT oil) [Dave is sorry that it is not made out
of something more environmental than palm oil but I feel like saying that
the whole commercial food bus. is not very conscious, including green onions
from Mexico!)
I've also purchased some locally (Winnipeg) made seabuckthorn puree.
www.solberry.ca This wonderful stuff is actually made in Winnipeg. A very
hardy plant indeed. I wanted to try some before attempting to grow my own
seabuckthorn in coastal BC. The fact that the plant has natural protection
against deer is rather encouraging! I've also heard that it is wonderfully
prolific and resilient. Now I've tasted its high nutrition firsthand. It
smells bad but it tastes good!
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