On 2011-04-05 08:40:01 -0500, Hueyduck said:

Bill O'Meally a écrit :
On 2011-04-05 05:30:52 -0500, Hueyduck said:



I've never noticed that particular aroma, but perhaps that is because I
modified the recipe almost from the start.
-
I don't think this is related.
I get the same flavour whenever I have too much egg along with too much
baking powder. But here, they are quite essential, so I don't know wich
one to cut.

I'm not sure. It may be related because I use fewer (well, one fewer)
eggs in my version.

-
I did not like the texture the first time I made it, so I substituted
some wheat protein isolate for some of the flax meal. This added
protein allowed me to cut back on the eggs. Here's the recipe with my
changes.
-
Isn't wheat protein simply... gluten? )

I think that gluten is probably the predominant, but just one of many
proteins found in the grain. It says on the WPI label that it is, "more
refined with a higher protein concentration" than Vital Wheat Gluten.

In that case, I have some, and I might try your recipie.

I suspect that using you wheat gluten would work just fine. :-)

snip


• 1-2 Tablespoons sugar equivalent from artificial sweetener [Use
liquid Splenda]

did you find that this ingredient was really usefull? I remember the
first time I tried this recipie, I did'nt like the sweetness that much.

Haven't tried it without it. I have not really noticed the sweetness
though. It really is a miniscule amount come to think of it, and I
suspect the recipe would not suffer from leaving it out.


• 1/3 cup oil

out of curiosity, wich one do you use?
I tried refined canola (not the raw organic stuff, wich couldnot be
cooked, but the refined canola oil, wich supports 180°C/350°F without a
problem.

I generally use canola.


I think I'll try olive oil and, in another batch, "cleared" butter (I
don't know the proper english term: I want to talk about the butter
from wich the protein and water has been removed)

Thanks for your answer.

My pleasure. :-)

Just to note. I tried this recipe as a loaf the last time I baked it.
Despite the gluten in the recipe, it did not work too well in that it
still kinda wanted to flatten out.

By the way, sorry to the group about the messed-up text. It seems
there's a unicode issue from when I took my recipe, which happened to
be in rich-text, and converted it to plain-text for posting.

--
Bill O'Meally
"Wise Fool" -- Gandalf, _The Two Towers_
(The Wise will remove 'se' to reach me. The Foolish will not!)