Vanilla/Noah's Bread & Flaxseed Oil
<<It is called Madagascar Bourbon Pure vanilla extract. According to the Miss Robens catalog, the vanilla is OK, as long as you're not avoiding corn. For the newbies, on the topic of Noah's Bread, I personally emailed the "creator" of this recipe not very long ago, to see if bread is possible with that recipe. She said no, that it is best used for roll/bun recipes, because it comes out entirely too soft & trying to make a loaf of bread with it will not work. :-( According to my Yeast Connection Cookbook - here's a tip for flaxseed oil and incorporating it into "a buttery spread that is quite pleasant to use." 1/4-1/2 cup flaxseed oil 1/2 cup butter, softened (GFCF in our case) In a small bowl combine the oil & butter with a whisk (I do believe I would use my mixer for this!) and refrigerate. Use as a spread or to season cooked vegetables. DO NOT COOK WITH THIS BETTER BUTTER. Heat destroys the effectiveness of those Omega-3 essential fatty acids. NOTE: Start by adding 1/4 cup of flaxseed oil to your butter. The next time make Better Butter with 1/3 cup of oil. Finally, use the 1/2 cup of oil. This gives you & your family a chance to get used to the flavor of the oil gradually. From a personal standpoint - I just got some last Friday and have been using it personally. Dr. Crook (Yeast Connection) stresses to get a "dark" bottle that is in the refrigerator section at the HFS, found mine with the acidophillus, near the vitamins, and get one with a date on the bottle, "preferably a store with rapid turnover and keep them refrigerated, since the oil tends to become rancid when they remain on the shelf at room temperature." I actually took it straight and other than it really being a sensory issue to swallow oil - I didn't really notice a taste...been putting it in my salad dressing since.