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I didn't use the flour, but I did just made pancakes with Hi-Maize resistant starch yesterday using the King Arthur recipe (1/4 cup added to the rest of the ingredients.) They were delicious. Neither my husband nor daughter could tell that they weren't normal pancakes. I have to say I only ate 2 pancakes but i wasn't hungry for lulnch until about 3:00 in the afternoon. I don't know if I can attribute it to to the Hi-Maize but it is unusual for me to not be hungry at exactly 12:00 p.m.
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buttertart
Apr 26, 2011 10:53 AM
I remembered seeing something about this here and being intrigued...should get some.
http://chowhound.chow.com/topics/7716... -
Chocolatechipkt
Apr 26, 2011 09:43 AM
I was just wondering about this too (after receiving their email today.) :)
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It works well for me. I usually sub about 25-30% by volume. In stuff without leavening or with baking soda or baking powder, I haven't noticed any difference (but I only make simple things: brownies, uncomplicated cakes, muffins, banana bread). With yeast bread, I add some extra gluten. It rises a little less, but it still rises. It acts about like a half whole wheat dough would in terms of rising. When making pasta, I can roll it out to thickness 4 (of 6) reliably, or it will sometimes shred. If I add gluten, I might be able to roll it out to thickness 5. It smells a little like cornmeal in the bag, but It really does taste just like white flour in the finished product.
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