ovenbird - It's not agave nectar or sweetener related, but you may like this recipe for a low-carb, gluten-free, pizza crust. I have a friend who is diabetic and very carb sensitive and I have been trying to find recipes for her, and we actually love this little recipe. I found it on-line. You'll never know it's not made with flour. -Grainlady Low-Carb Pork Rind Pizza Crust Yield: One 8-inch crust. 1/4 c. ground pork rinds 1/4 c. canned (dry) Parmesan Cheese (I've also used Parmesan/Romano blend) 1 egg Italian or Pizza Seasonings (to taste) 2 T. high-maize resistant starch (optional) Preheat oven to 350-degrees F. Mix dry ingredients; add egg and mix well. Place dough on a prepared pan (greased or sprayed with vegetable spray). You can use an 8-inch pizza pan or a pie pan. Cover the dough with plastic wrap and press the dough into place, building up at the outside edge of the pan. S-L-O-W-L-Y peel the plastic wrap off the dough. Bake for 10-minute, or until golden brown. Remove from oven and add toppings of choice; bake until cheese is melted and any other toppings are heated through. You can also pat the dough into a loaf pan and bake until golden brown. Cut into "bread" sticks. Grainlady note: I add hi-maize resistant starch for added fiber. I purchase it in 5-pounds bags from Honeyville Grain, but it's also available in 12-oz. amounts from King Arthur Flour (see link below). I use it a lot in baked goods as a substitute for some of the flour. You could also add flaxmeal in this recipe, for additional fiber. For more information about resistant starch: http://www.resistantstarch.com/ResistantStarch/About+RS/ Hubby makes a Hot & Spicy recipe using Hot & Spicy Pork Rinds for his "FAMOUS" BBQ Meat Pizza. He puts a little bbq sauce on the top of the pizza instead of tomato-based sauce. Tops it with shredded meat (pork, chicken, beef) mixed with a little bbq sauce, any veggies you'd like, cheese-of-choice. Here is a link that might be useful: Hi-Maize Resistant Starch

After reading these horribly high prices for flour I went out this morning and purchased 50-pounds of wheat to add to my already sizable stash. Kansas wheat is not looking all that good, especially in the western part of the state where they have been in a drought. With rising fuel prices, we can only look forward to higher prices for wheat and flour - and everything they are used in. FYI - Wheat has a nearly indefinite shelf-life while commercial bleached and unbleached flour will keep 6-12 months at room temperature (double that if frozen). I use wheat for making wheat sprouts, wheatgrass, cooked wheat berries, farina, flakes, "wheat meat", bulgar and cracked wheat - and oh, yes, flour. I ran across a book recently - "No Wheat Grinder Wheat Recipes" by Cindi Van Bibber. A great little collection of recipes you can use whole wheat berries in even if you don't have a grain mill. Cooked wheat berries are mixed in the blender to use in recipes like: No Flour Muffins, Cornbread, Brownies, Meatloaf, Biscuits, Meatballs, and hubby's favorite - Peanut Butter Cookies. A great little book for anyone wanting to use whole wheat but who doesn't have a grain mill. I've included the link below for anyone interested. I like to "cook" a large batch of wheat in my Thermal Cooker and then bag it in 2-cup amounts and keep it in the freezer. Lots of uses for cooked wheat, as well as all the recipes in the little cookbook. -Grainlady Here is a link that might be useful: Cindi's Lifestyle Treasures

Lou (hawk307)- Thanks for the breading idea! That's one I hadn't tried, and certainly will now. People use powdered egg products all the time and don't even think about it, or realize it, when they use commercial mixes for baked goods, pudding, pancake mix, and the like. I've found lots of applications for dried egg products since I make my own "convience" foods and mixes. I make egg noodles in large batches and dehydrate them. It's an important food safety issue to use a pasteurized egg products for this application, rather than raw shell eggs, so I use powdered whole eggs or powdered egg yolks (which are pasteurized). All those egg whites used for Whole Wheat Angel Food Cake -reconstituted dried egg whites. No YOLK! (LOL) People who go hiking or camping use them all the time. ----------------- brownthumbia - I order my powdered egg products on-line (small amounts from King Arthur Flour, or large amounts in #10 cans from Honeyville). I have purchased "Just Whites" from the dinky little health food store here in town (I live in the middle of farm country where a lot of food items just aren't readily available) at the cut-throat price of $14.99 for 8-ounces ($23.99 - 2.25-pounds from Honeyville). The powdered egg whites were VERY handy when I made a "TON" of sugared almonds for holiday gift baskets. In my recipe I roll the almonds in egg whites. The link below is for recipes using Deb-El Foods "Just Whites". -Grainlady Here is a link that might be useful: Deb-El Foods - Just Whites

Bisquick (or the lower-priced store brand version), or a homemade baking mix for even more $aving$, can be used for pancakes, muffins, waffles, Impossible Pie recipes, biscuits, pizza crust, cakes, cookies, quick breads, etc. A more versatile choice than "pancake mix". The link below is for the base recipe plus recipes using it. If you don't have enough ingredients to make a large batch: Bisquick Substitute By-the-cup: 1 c. flour 1-1/2 t. baking powder 1/2 t. salt 1 T. fat ------------------------------ If it's pancakes you want... Light-as-a-feather Hot Cakes 1 egg, slightly beaten 3/4 to 1 c. milk 2 T. melted shortening, butter, margarine or cooking oil 1 c. flour 1/2 t. salt 2 T. baking powder 2 T. sugar Combine egg, milk and oil. Add dry ingredients; mix until smooth. Freeze any extra pancakes. --------------------------------------------------------- Although oatmeal is a great low-costing breakfast food, not everyone likes it. These recipes may improve plain old oatmeal. PEANUT BUTTER GRANOLA great as a snack or breakfast cereal Melt together: 2 T. butter 1/3 c. peanut butter 1/3 c. honey Add: 1/2 t. vanilla 1/4 t. salt Mix in: 3 c. oatmeal Spread on a baking sheet. Bake 325-degrees for 10-15 minutes, until lightly browned. ----------------------------------------- If you have leftover COOKED oatmeal, try this scone recipe. I often make 1/2 a recipe. They freeze well. COOKED OATMEAL SCONES source: http://www.food.com/recipe/cooked-oatmeal-scones-46876 2 tablespoons butter 2 tablespoons honey 1 cup cooked oatmeal 2/3 cup milk 1 3/4 cups whole wheat flour ( or a bit more) 4 teaspoons baking powder 1/2 teaspoon salt Melt the butter and honey together, and mix them into the cool, cooked oatmeal. Mix in the milk, half at a time. Mix the flour, baking powder, and salt. You may wish to adjust the salt depending on how much was used in cooking the oatmeal- I am assuming not very much, if any. Mix the flour into the oatmeal. If the mixture seems too moist, add a little more flour. (This will depend on how moist your cooked oatmeal was. When enough flour has been stirred in, the dough will form a rough ball.) Roll out to 1" thick and cut in wedges, or scoop it out with an ice cream scoop and flatten it to 1" with dampened hands. Bake on a greased and floured sheet at 350�F for 15 to 20 minutes. --------------------------------- There are lots of recipes for oatmeal pancakes, or oatmeal banana pancakes, which would be a nutritional improvement over regular pancakes. I make oatmeal/sprouted lentil waffles - no flour, no eggs, no leavening. They are a complete protein since they are a mix of grain and legumes. -Grainlady Here is a link that might be useful: Ready-Quick Mix