Is it possible to "convert" non NT recipes?

[Still_Snarky]

I'm specifically interested in baking...the NT cookbook has so little to bake! Can I change more mainstream recipes? Is there a way to omit baking powder and soak in yogurt or kefir?

[tboroson]

A lot of recipes can be converted. It'll take some experimentation to get the liquid balance right with soaking the grains. When I was eating gluten, I preferred to use sprouted grain flour rather than soaking my flour. There's no need to eliminate baking powder, just make sure you're using aluminum free baking powder. Baking powder is typically a combination of baking soda and cream of tartar, neither of which I recall to be verboten.

[saratc]

I've converted all my favorite baked goods recipes. Here are some things I do:

Flour - I presoak non-sprouted flours (remember to account for soaking liquid), or use presprouted flours.
Oils - Any oils get replaced with coconut oil or butter.
Sweeteners - All sugars get replaced with sucanat/rapadura, honey, agave nectar, and/or stevia -- I usually use a combination. With the sweeteners, if using honey or agave nectar, you need to reduce the amount of liquids in the recipe by a little bit.
Chocolate - I replace chocolate chips with chopped organic 73% cacao chocolate bar.
Baking powder - As pp said, look for aluminum free stuff. I've also successfully replaced baking powder with baking soda in some recipes even though it's not supposed to be an equal substitute.

Other ingredients are probably a given -- use free-range eggs, use NT style crispy nuts. Since I make kefir cheese quite often, I try to use up my whey whenever possible by using it in place of liquids in my baked goods. I also find excuses to use shredded coconut, coconut milk, coconut cream, and coconut oil.

[Still_Snarky]

Thanks for the tips!

Flour - I presoak non-sprouted flours (remember to account for soaking liquid), or use presprouted flours.

This is the part that I'm most wondering about...how do I account for the soaking liquid? Do I use less of the other liquids (milk, etc.)? Just kind of play around with it unil I get it right?

[memory maker]

where can you buy sprouted flour? is there some place online?

[natmommy]

re: sprouted flour...I had the same question the other day and someone to referred me to http://www.creatingheaven.net/eeproducts/eesfc/ Looks like really good quality flour, but I haven't had the chance to try any yet.

[memory maker]

so if using sprouted flours, you dont have to soak?

[saratc]

Yes, the sprouting process eliminates the need to soak. I also get my sprouted flours at http://www.creatingheaven.net/

If soaking, I substitute for whatever liquid is in the recipe. For example, if it's a recipe that asks for 1 cup milk, I mix 1 cup kefir or yogurt with the flour and let sit overnight and then add everything else. If it asks for water, you can use whey or water with whey added. Presoaked flour recipes usually take a little longer to cook, but tastes comparable. With recipes where there's much more flour than liquid such as bread, we follow the sourdough principle where we use soaking liquid in the amount of liquid called for in the recipe, and soak an equal amount of the flour in it, and then add the rest of the flour when it's time to bake. In such cases, I usually presoak non-sprouted flour and then add in sprouted flour. I try not to use all sprouted flour because it's rather pricey.