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).

....Picky

Whole grain flours can absorb much more liquid then white flour can.
The result is dry, crumbly bread. Try decreasing the flour by 1/4 C and
see how the texture improves. You may need to play with it a bit to get
just the right proportions.

marcella

In article
>,
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).
>
> ...Picky

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

"James Silverton"
> 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 :-)

I don't like it either. I instead substitute spelt/farro every few days for
pasta. I also use other whole grains like hominy when I can get them. I
even like wheat grains cooked like spelt or rice better than whole wheat
pasta... why does it change nature so much when squished?

James Silverton wrote:

> 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 :-)
>

What brand are you using? All brands are not created equal.

--
Jean B.

All truth passes through three stages.
First, it is ridiculed. Second, it is violently
opposed. Third, it is accepted as being
self-evident. --Arthur Schopenhauer (1788-1860)

Jean wrote on Mon, 08 Mar 2010 12:39:53 -0500:

>> 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 :-)
>>
> What brand are you using? All brands are not created equal.

The brand is Barilla, which I had been told was superior.
--

James Silverton
Potomac, Maryland

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

In article
>,
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).
>
> ...Picky

Go back to using butter and forget the vegetable oil would be my
suggestion. Cut the dry ingredients into the cold butter and try that
again?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

"Giusi" > wrote in message
...
>
> "James Silverton"
>> 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 :-)
>
> I don't like it either. I instead substitute spelt/farro every few days
> for pasta. I also use other whole grains like hominy when I can get them.
> I even like wheat grains cooked like spelt or rice better than whole wheat
> pasta... why does it change nature so much when squished?
>
Have you tried spelt pasta? I seem to enjoy that better than the whole
wheat pasta. Brand is VitaSpelt. Try a whole foods of natural foods store.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

James Silverton wrote:
> Jean wrote on Mon, 08 Mar 2010 12:39:53 -0500:
>
>>> 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 :-)
>>>
>> What brand are you using? All brands are not created equal.
>
> The brand is Barilla, which I had been told was superior.

Uh-oh. That is one I was told was superior too. :-(

--
Jean B.

In article >, "Jean B." >
wrote:

> James Silverton wrote:
> > Jean wrote on Mon, 08 Mar 2010 12:39:53 -0500:
> >
> >>> 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 :-)
> >>>
> >> What brand are you using? All brands are not created equal.
> >
> > The brand is Barilla, which I had been told was superior.
>
> Uh-oh. That is one I was told was superior too. :-(

I don't care for any whole wheat pasta, but the Barilla multi-grain one
is very good. It doesn't have that strong wheat bran flavor. Maybe
that's the one that was being recommended and not the whole wheat one?

marcella

On Tue, 09 Mar 2010 08:03:59 -0800, Marcella Peek
> wrote:

> I don't care for any whole wheat pasta, but the Barilla multi-grain one
> is very good. It doesn't have that strong wheat bran flavor.

Is that the problem? I like multi grain and tend to just grab. I did
grab whole wheat one time and was very surprised to find I didn't like
it.

> Maybe
> that's the one that was being recommended and not the whole wheat one?


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote on Tue, 09 Mar 2010 09:07:05 -0800:

>> I don't care for any whole wheat pasta, but the Barilla
>> multi-grain one is very good. It doesn't have that strong
>> wheat bran flavor.

> Is that the problem? I like multi grain and tend to just
> grab. I did grab whole wheat one time and was very surprised
> to find I didn't like it.

>> Maybe
>> that's the one that was being recommended and not the whole
>> wheat one?

Yes, I saw the multigrain; Barilla calls it "Plus" and it has slightly
less fiber than the whole wheat. I also came across Ronzoni "Smart
Taste" white pasta that claims to have even more fiber so I'm going to
give that one a try.
--

James Silverton
Potomac, Maryland

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