Possibly a lot more vital wheat gluten. It adds protein as well as replacing the gluten missing in the gluten-free or low-gluten flours. I worked on a low-carb bread machine recipe for a diabetic friend who is very carb-sensative and this is the ingredients list. I won't make the recipe anymore even though it was never "right"....can't stand the taste of it after so much testing. The recipe might give you some ideas for the recipe you are working on. If you want your bread to taste like rye bread, add some caraway seeds. I pulverized the seeds into powder rather than using them whole, but that's because hubby doesn't like seedy bread and I think the flavor is more intense and a little caraway went a long way. 1/2 c. + 2 T. water 1/2 c. kefir (omit and use more water) 1/2 c. vital wheat gluten 1/2 c. almond flour 1 to 1-1/2 c. rye flour (or whole wheat) 1/2 c. wheat protein isolate (could also use bread flour) 2/3 c. flaxmeal 1 egg 3 T. hi-maize flour (adds more fiber and helps control blood sugar) 2 T. agave nectar (or palm sugar - both are low-glycemic) 1/2 t. salt 2-1/4 t. SAF Instant Yeast -Grainlady

Turmeric Yogurt Soup from the Herb Companion magazine which had a whole article and many recipes about turmeric. 1⁄3 cup garbanzo bean flour • 1 teaspoon ground turmeric • 1⁄4 teaspoon chili powder • 1⁄2 teaspoon salt • 1 3⁄4 cups plain low-fat yogurt • 2 tablespoons peanut oil • 3 cups water • Chile Pepper Garnish (recipe below), fresh parsley sprigs, for garnish 1. Whisk together garbanzo bean flour, turmeric, chili powder and salt in a large bowl. Whisk in yogurt until no lumps remain. 2. Heat the oil in a heavy saucepan over medium-high heat. Whisk in yogurt mixture and then water. Bring to a boil over medium heat, whisking constantly. Reduce the heat to low and cook, whisking constantly 8 minutes, or until soup thickens slightly and no longer has a “raw” taste. 3. Ladle into warmed soup bowls and top with Chile Pepper Garnish (recipe below). Chile Pepper Garnish • 1 1⁄2 teaspoons peanut oil • 3⁄4 teaspoon cumin seeds • 1⁄2 teaspoon black or brown mustard seeds • 1⁄2 teaspoon crushed fenugreek seeds • 4 to 6 fresh red chili peppers 1. Heat oil in a small skillet. Add the cumin, mustard and fenugreek seeds and cook, stirring constantly until seeds start to jump and crackle. Add chili peppers and remove skillet from heat. Stir for about 30 seconds, or until peppers blister. (If the peppers are fresh, they might burst and “jump,” so stand back.)

Zesty Slow-Cooker Pot Roast (Campbell's) 4 medium potatoes, cut into quarters (about 4 cups) 4 medium carrots cut in chunks 1 stalk celery, cut into 1-inch pieces (about 3/4 cup) 1 medium Italian plum tomato, diced 1 beef bottom round roast or beef chuck pot roast (2 1/2 to 3 pounds) 1/2 tsp. ground black pepper 1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup 1/2 cup water 1 tbsp. chopped roasted garlic or chopped fresh garlic 1 tsp. each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed 1 tsp. vinegar Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker. Season the beef with the black pepper. Place the beef into the cooker. 2 Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl. Pour the soup mixture over the beef and vegetables. 3 Cover and cook on LOW for 10 to 11 hours or on HIGH 5-6 hours until the beef is fork-tender and the vegetables are tender. 4 *To roast garlic, place 1 whole garlic bulb onto a square of aluminum foil. Drizzle with vegetable oil. Wrap the foil tightly around the garlic. Roast at 350 degrees F. for 45 minutes or until the garlic is soft. Peel and chop the garlic.

This is the Cajun Chicken Alfredo one pot wonder recipe I made recently and someone asked about it. I made changes which I have listed at the bottom. It was very good but salty which I think was due to the chicken broth. I would make it again. Cajun Chicken Alfredo one pot wonder Ingredients 2 tbsp. olive oil 1 lb. boneless skinless chicken breast, cut into bite size chunks 2 tsp. Cajun seasoning (I used Weber NâÂÂOrleans Cajun) 6 garlic cloves, minced 1 ý cups chicken broth 1 cup milk (I used 2%) 8 oz. dried fettuccini pasta (half of a 1 pound box) 1/3 cup grated parmesan cheese (I probably used more) Instructions Add the oil to a large pot (or large high sided skillet). Place over medium-high heat for two minutes. Add the chicken and the Cajun seasoning. Cook for 5 minutes, stirring occasionally. Add the garlic. Cook 1 minute, stirring often. Add the broth and milk. Break the pasta in half and add it to the pot. Cover and bring to a rapid, rolling boil, stirring occasionally. *Note: Watch the pot carefully during the beginning of the cooking process as milk tends to boil over easily. Reduce the heat to medium-low and let the pasta simmer, covered, for 8-13 minutes. Stir every 2-3 minutes to prevent sticking. Cook until there is ü to ý inch of liquid in the bottom of the pot. Remove the pot from the heat. Stir in the parmesan cheese. Serve immediately. Notes The wider the pot/skillet, the quicker the cooking time. Nutrition Information Calories: 449 Fat: 14.3 Saturated fat: 2.9 Carbohydrates: 46.8 Fiber: 2.1 Protein: 34.3 Changes I made I added a can of drained mushrooms I added about 2 TBS of butter with the pasta I also added about 1 cup of shredded Montery Jack cheese at the simmer stage I added a TBS or so of dry parsley I was out of milk so I used Evaporated Condensed Milk not for any reason other than I needed milk I added a LOT of garlic diced up I did not count but more than 6 For the seasoning I used Tonys Cajun seasoning and Garlic Salt I would not use any type of salt in the future it was salty. I think it was due to the broth. I used Swansons in the box chicken broth. The only seasoning I used was Tonys and a little Garlic salt so the salt had to come from somewhere else, I did not add enough to cause it to be so salty. I would buy the low sodium broth for this in the future. I think to kick it up a little more in spice I would add a little Franks Hot Sauce or wing sauce with the Tonys. Stir! You don't want your pasta to stick together and make a big wad of hard pasta. Another good addition would have been cream cheese I did not have any which is why I used the shredded Monterey Jack which was very good. One Pot Wonder Cajun Chicken Alfredo Recipe where I found it and lots of good pictures.