Comments on: Recipe: Oatmeal Cake (Adapted from mom’s old recipe) http://www.cidtalk.com/recipe-oatmeal-cake-adapted-from-moms-old-recipe/ Think for yourself, or someone WILL do it for you! Tue, 24 Aug 2010 07:49:01 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Selda http://www.cidtalk.com/recipe-oatmeal-cake-adapted-from-moms-old-recipe/comment-page-1/#comment-993 Selda Fri, 11 Sep 2009 00:55:20 +0000 http://www.cidtalk.com/?p=1630#comment-993 I would like to know what will happen if I don't use semolina and use just regular flour or cake flour or bread flour to bake a cake which calls for 1/4 cup semolina. I would like to know what will happen if I don’t use semolina and use just regular flour or cake flour or bread flour to bake a cake which calls for 1/4 cup semolina.

]]> By: Cidtalk http://www.cidtalk.com/recipe-oatmeal-cake-adapted-from-moms-old-recipe/comment-page-1/#comment-986 Cidtalk Thu, 30 Jul 2009 22:01:46 +0000 http://www.cidtalk.com/?p=1630#comment-986 I don't know exactly the differences between the flours, but I do a lot of reading on the subject to get recipes to work. Here's a good link to check out all the other kinds of flours in the world to use besides bleached white flour that we are all used to: http://allrecipes.com/HowTo/Using-Alternative-Flours/Detail.aspx http://theholisticchef.blogspot.com/2008/05/alternative-flours-explained.html Lots of info here on gluten-free flours and baking: http://forums.glutenfree.com/alternative-flours-f19.html Quinoa flour, the one I'm most interested in: http://en.wikipedia.org/wiki/Quinoa There are a ton of blogs and sites that are devoted to baking with whole grain flours and gluten-free, it can be overwhelming sometimes. I just bought a bunch of stuff and started baking. There is nothing like experience as your teacher :) It can be expensive though, so don't buy what you won't use!! I find bulk in the health food store is the best bargain, if they keep their stock fresh:) I don’t know exactly the differences between the flours, but I do a lot of reading on the subject to get recipes to work. Here’s a good link to check out all the other kinds of flours in the world to use besides bleached white flour that we are all used to: http://allrecipes.com/HowTo/Using-Alternative-Flours/Detail.aspx

http://theholisticchef.blogspot.com/2008/05/alternative-flours-explained.html

Lots of info here on gluten-free flours and baking: http://forums.glutenfree.com/alternative-flours-f19.html

Quinoa flour, the one I’m most interested in: http://en.wikipedia.org/wiki/Quinoa

There are a ton of blogs and sites that are devoted to baking with whole grain flours and gluten-free, it can be overwhelming sometimes. I just bought a bunch of stuff and started baking. There is nothing like experience as your teacher :) It can be expensive though, so don’t buy what you won’t use!!

I find bulk in the health food store is the best bargain, if they keep their stock fresh:)

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