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Oat Milk for puddings       01/26/04 09:26 AM Edit Reply Quote Kandee Reged: 05/22/03 Posts: 3206 Loc: USA, Southern California Hi Barb, Sure we can cook with it, besides it has a wonderful taste for drinking. I think the problem is that it's not as readily available to everyone like soy/rice milk is. I've even ground oats to use as a flour sub in my wheatless recipes. (Great in pancakes.) I use tapioca flour in with rice flour and potato starch as a wheat flour sub blend. I remember something about soaking tapioca to soften it before cooking it. I think it recommended doing this overnight like you would some beans. I know I ran across a recipe somewhere that told what to add when using grain based milk subs to thicken up a pudding, but natch, I can't find it now. Something tells me it just might have been to add more cornstarch. Kandee BTW, how is your paper coming? We bombed out on our casein/whey questions didn't we? Let us know when you finish it. I would be most interested in reading it if you're willing to share. -------------------- Print     Remind Me     Notify Moderator

Entire thread Tapioca sherr1 12/08/03 07:13 PM Re: Tapioca Kandee 01/26/04 08:15 AM Re: Tapioca marjo 01/26/04 06:33 PM Oat milk Kandee 01/26/04 09:25 PM Re: Thanks, I will check that out nt marjo 01/27/04 08:24 AM Re: Tapioca BarbaraS 01/26/04 09:15 AM Oat Milk for puddings Kandee 01/26/04 09:26 AM Re: Oat Milk for puddings BarbaraS 01/26/04 09:32 AM Re: Tapioca TessLouise 12/09/03 07:20 PM Re: Tapioca marjo 01/24/04 06:49 PM Re: Tapioca Karin 01/26/04 08:20 AM Re: Tapioca Pudding modifications Kandee 01/26/04 09:39 PM Re: Tapioca Bevvy 01/25/04 01:26 AM Re: Tapioca kshsmom 01/26/04 06:24 AM Re: Tapioca sherr1 12/10/03 07:36 PM

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