patty Posted January 10, 2007 Report Share Posted January 10, 2007 We are trying to eat more whole grain. Upon my research pumernickel/rye meal is more nutrieous than whole wheat flour, but i am not sure if it is gluten free. Anyone know? Also, i used the pumernickel/rye meal in place of all purpose flour for pumkin bread. The loaf is more dense and does not hold as well as the all purpose flour (more grummy). Does anyone know if i can add one extra egg to make the bread bind better? Or any other suggestions? Also, the bread receipe calls for quite a bit of oil. Anyone know how to cut the oil without taking away the moistness of the bread? Thx! Patty Link to comment Share on other sites More sharing options...
Guest Posted January 11, 2007 Report Share Posted January 11, 2007 Hi Patty, Rye meal contains gluten. I'm not for sure about the other questions. Carolyn Link to comment Share on other sites More sharing options...
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