ADVERTISEMENT
- Real Recipes from Real People -

ISO: 12 Grain Bread (bread Machine) question

Misc.
ADVERTISEMENT
The recipe sound great. But I am trying to stay away from wheat. Could I use another flour such as oat flour or brown rice flour.


MsgID: 0216321
Shared by: Lanna in Wisconsin
In reply to: Recipe: 12-Grain Bread (bread machine)
Board: All Baking at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cottage Cheese Fruit Appetizers (Sealtest, 1940)
  • COTTAGE CHEESE FRUIT APPETIZERS - Remove seeds from canned plums or prunes, cherries, apricots and pickled peaches and stuff with cottage cheese. If desired, top with sliced green cherries. - Stuff figs with cottage...
  • Holiday Breakfast Strata - Incredible Strata!
  • Hello, I just had to share with you that the Holiday Vegetable Strata came out incredible. The taste was sublime and it was full of artichokes and pimientos and spinach...the...
  • Jamaican Jerk Chicken Wings
  • JAMAICAN JERK CHICKEN WINGS "Whenever I vacation in Jamaica, I always make sure to eat jerk chicken. It's one of my favorite dishes. This recipe takes me right back to the Jamaican beach. It's not too spicy, but it's ...
  • Holiday Apricot Bread
  • HOLIDAY APRICOT BREAD 1/2 c. tightly packed dried apricots 1 lg. orange Boiling water 1/2 c. raisins 2 tbsp. butter 1 egg 1/2 c. pecans 2 c. flour 2 tsp. baking powder 1/2 tsp. soda 1/4 tsp. salt 1 c. sugar Soak...
  • Market Street Stuffed Mushrooms
  • In case after a decade the craving lasts, here is the crab stuffed mushroom recipe from Gastronomy restaurant group (Market Street, New York Restaurant, Cafe Pierpont and many more). CRAB STUFFED MUSHROOMS 12 large d...
ADVERTISEMENT
  • Dirt Dessert
  • DIRT DESSERT 1 large package Oreo cookies 1 (8 oz.) pkg. cream cheese, softened 1 cup confectioner's sugar 4 Tbsp. butter or margarine, softened 3 1/2 cups cold milk 2 packages (4-serving size each) instant French va...
  • French Onion Pizza (food processor)
  • FRENCH ONION PIZZA FOR THE DOUGH: 2 cups all-purpose flour 1 package rapid-rise yeast 1 teaspoon salt 1/2 teaspoon sugar 1 teaspoon olive oil 1/3 cup chopped black Greek olive, such as...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: 12 Grain Bread (bread Machine) question
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!