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Apples and applesauce are fairly high in carbs, 1 cup of unsweetened applesauce is 27 carbs, but I'll look at that recipe.
BTW, if you're wondering where she came up with this diet, have you seen the infomercial with Jerry Mathers (the Beaver from Leave it to Beaver) for the Diabetes Solution Kit?
Since she started this program, she's been able to cut back on her blood sugar medication and has been steadily losing weight after having gone close to a year on a 1200 calorie a day diet without losing any weight.
My wife has a similar problem with locally made sourdough, but oddly enough not with sourdough from San Francisco. (A friend brought us a loaf from Acme Bread recently.)
When/if she gets back to the point where she's eating some bread, I may try the Tartine method, which produces a sourdough starter low in lactic acid-producing bacteria, what this article calls a Type I sourdough:
Wiki Sourdough ArticleThe key appears to be that the Tartine starter is not refrigerated. Refrigeration tends to favor lactic acid-producing bacteria over acetic acid-producing bacteria.
I didn't do a lot of cooking this past week, because I was at the Barstow Institute (Alexander Technique) all day Sunday-Friday but I did bake some Celebration Challahs, which I posted pictures of the other day, and several batches of Oatmeal Crisps cookies, one that was the regular recipe, plus a half-batch that was gluten-free and another half-batch of the regular recipe.
I posted a picture showing one cookie from each of the two half-batches at Oatmeal Crisps, try to guess which is which.
One of these cookies is from the gluten-free batch, the other is from the standard recipe.
Can you tell which is which just by looking at them? (The size difference is because I made one batch with a #60 scoop and the other with a #100 scoop.)
I can tell by taste, but the gluten-free ones are pretty good, and getting better as they age.
I have two perforated bread pans, one is the King Arthur Flour hoagie/sandwich roll pan (made for KAF by Chicago Metallic but no longer available), the other is a baguette pan. The former has a flat bottom, the baguette pan has a rounded bottom.
I haven't used them a lot lately, I find the rounded bottom one works well for some gluten-free bread recipes where the dough is more like a stiff batter. I put it in a piping bag with a wide tube and pipe it into the pan. That works better for me than trying to spoon it in.
The main advantage of a perforated pan is that the bottom crust doesn't come out as thick, because air is not as good a conductor of heat as metal or a baking tile.
Thanks for posting the Challah thread. Nice to hear about the puppies, too.
The 'select file' button assumes the file is available on YOUR computer for uploading to MY system.
If the picture is stored on a 3rd party publicly accessible server, then use the 'IMG' bbcode link at the top of the text file to put that link in the body of your message. All uploaded graphics will appear as a link (and small picture you can click on to see the full-sized image) at the end of your message.
I don't think there's a way to upload a file from a 3rd party server directly to my server, and that could raise all sorts of intellectual property rights abuse potential, so it probably isn't a capability I'll ever offer.
If we can't find any other way to get them posted, I can probably upload them somewhere (not sure where), but in general I'd rather spend 15 minutes teaching someone how to do something than 5 minutes doing it for them, especially because in the process I might learn something that will make it easier for the next person.
I've been involved in online communities since the late 80's, and have seen dozens of them come and go. I still miss some of them.
