Comments on: Gluten-Free Whole Grain Montina Cornbread Recipe and Vegetarian Eggplant Lentil Soup Recipe http://www.bookofyum.com/blog/gluten-free-whole-grain-montina-cornbread-recipe-and-vegetarian-eggplant-lentil-soup-recipe-3339.html Yummy Adventures in Gluten Free Cuisine Thu, 02 May 2013 19:09:55 +0000 http://wordpress.org/?v=abc hourly 1 By: Gluten Free Menu of the Week and Vegetarian Baba Ghanoush Recipe | Book of Yum http://www.bookofyum.com/blog/gluten-free-whole-grain-montina-cornbread-recipe-and-vegetarian-eggplant-lentil-soup-recipe-3339.html/comment-page-1#comment-76378 Gluten Free Menu of the Week and Vegetarian Baba Ghanoush Recipe | Book of Yum Mon, 31 Aug 2009 19:33:18 +0000 http://www.bookofyum.com/blog/?p=3339#comment-76378 [...] are some of mine: Eggplant Parmesan Eggplant Lentil Soup Vegetarian Tempeh Moussaka [...] [...] are some of mine: Eggplant Parmesan Eggplant Lentil Soup Vegetarian Tempeh Moussaka [...]

]]> By: Menu of the Week: Sugar-free Caribbean Pineapple BBQ Black Bean Recipe | Book of Yum http://www.bookofyum.com/blog/gluten-free-whole-grain-montina-cornbread-recipe-and-vegetarian-eggplant-lentil-soup-recipe-3339.html/comment-page-1#comment-66447 Menu of the Week: Sugar-free Caribbean Pineapple BBQ Black Bean Recipe | Book of Yum Sun, 24 May 2009 18:04:42 +0000 http://www.bookofyum.com/blog/?p=3339#comment-66447 [...] This week I posted a whole-grain montina cornbread recipe and a vegan eggplant-tahini-lentil soup recipe [...] [...] This week I posted a whole-grain montina cornbread recipe and a vegan eggplant-tahini-lentil soup recipe [...]

]]> By: yum http://www.bookofyum.com/blog/gluten-free-whole-grain-montina-cornbread-recipe-and-vegetarian-eggplant-lentil-soup-recipe-3339.html/comment-page-1#comment-66408 yum Sat, 23 May 2009 22:28:35 +0000 http://www.bookofyum.com/blog/?p=3339#comment-66408 Hi Wheeler's Crew, Unfortunately, the reason I didn't include vegan directions for the cornbread is that Pamela's Baking mix contains non-vegan ingredients (powdered milk). You cannot make this bread recipe vegan- but what you could do is find a good gluten-free cornbread and make the appropriate substitutions, adding 1/4 cup or so of montina to replace some cornmeal or part of the GF flour mix. To veganize simply, for eggs, I tend to use Egg replacer, and for dairy milk I substitute non-dairy milk (soy, rice, almond etc). Hope this helps. -Sea Hi Wheeler’s Crew,
Unfortunately, the reason I didn’t include vegan directions for the cornbread is that Pamela’s Baking mix contains non-vegan ingredients (powdered milk). You cannot make this bread recipe vegan- but what you could do is find a good gluten-free cornbread and make the appropriate substitutions, adding 1/4 cup or so of montina to replace some cornmeal or part of the GF flour mix. To veganize simply, for eggs, I tend to use Egg replacer, and for dairy milk I substitute non-dairy milk (soy, rice, almond etc). Hope this helps.

-Sea

]]> By: Wheeler's Crew http://www.bookofyum.com/blog/gluten-free-whole-grain-montina-cornbread-recipe-and-vegetarian-eggplant-lentil-soup-recipe-3339.html/comment-page-1#comment-66397 Wheeler's Crew Sat, 23 May 2009 21:31:01 +0000 http://www.bookofyum.com/blog/?p=3339#comment-66397 The soup looks delicious and I see that it can be made vegan! How can I make the bread vegan? The soup looks delicious and I see that it can be made vegan! How can I make the bread vegan?

]]> By: yum http://www.bookofyum.com/blog/gluten-free-whole-grain-montina-cornbread-recipe-and-vegetarian-eggplant-lentil-soup-recipe-3339.html/comment-page-1#comment-66332 yum Fri, 22 May 2009 21:29:41 +0000 http://www.bookofyum.com/blog/?p=3339#comment-66332 Hi Kim, Thanks for coming by! :) Montina is one of those flours I would probably never use on its own, but it works well as a supplementary flour, like Teff or buckwheat, at a ratio of 1/4 cup to 1-2 cups of a GF mild blend. It has what I would describe as a brown "grassy" flavor and adds an earthy, whole grain type flavor. Hope this helps! -Sea Hi Kim,
Thanks for coming by! :)
Montina is one of those flours I would probably never use on its own, but it works well as a supplementary flour, like Teff or buckwheat, at a ratio of 1/4 cup to 1-2 cups of a GF mild blend. It has what I would describe as a brown “grassy” flavor and adds an earthy, whole grain type flavor. Hope this helps!

-Sea

]]> By: kim http://www.bookofyum.com/blog/gluten-free-whole-grain-montina-cornbread-recipe-and-vegetarian-eggplant-lentil-soup-recipe-3339.html/comment-page-1#comment-66322 kim Fri, 22 May 2009 19:07:44 +0000 http://www.bookofyum.com/blog/?p=3339#comment-66322 I've been wanting to try montina flour, but just haven't buckled down and placed the order yet! How does it behave alone and as part of mixes? I can't eat most premade flour mixes due to my dietary restrictions, so I'm always on the lookout for new flour blends to make myself! The recipes look great, as usual! I’ve been wanting to try montina flour, but just haven’t buckled down and placed the order yet! How does it behave alone and as part of mixes? I can’t eat most premade flour mixes due to my dietary restrictions, so I’m always on the lookout for new flour blends to make myself! The recipes look great, as usual!

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