Marcella wrote on Mon, 08 Mar 2010 08:24:14 -0800:

> marcella

> In article
>
> .com>,PickyJaz > wrote:

>> I recently learned that diabetics are better off not to eat
>> white flours, and I often make biscuits for a diabetic
>> friend. She loves them, but I want to "change her" to whole
>> wheat ones. I made a batch today from a recipe I found at
>> cooks.com, but they came out very dry. Can someone here
>> suggest a change to the following recipe, or even offer a
>> tried recipe for ones that are moist, rather than crumbly
>> like these are?
>>
>> 2 cups whole wheat flour
>> 1/2 tsp. salt
>> 4 tsp. baking powder ( I use KAF Bakers Cream Powder)
>> 1/4 tsp. baking soda
>> 1 cup buttermilk
>> 2 Tbsp. vegetable oil
>> Stir together all dry; add buttermilk and oil, stirring just
>> until moistened. Bake in greased muffin pan at 400 degrees
>> for 12 minutes until golden brown (which they did not come
>> to).

Whole wheat products may be good for you and I have been using
whole-wheat pasta in an effort to improve my fiber intake. I think I
shall use up the box of linguini and then go back to the durum wheat
version. Whole wheat pasta is a tasteless mistake and a delusion :-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not