{"id":1534,"date":"2009-10-25T18:09:42","date_gmt":"2009-10-25T23:09:42","guid":{"rendered":"http:\/\/acornabbey.com\/blog\/?p=1534"},"modified":"2009-10-25T18:09:42","modified_gmt":"2009-10-25T23:09:42","slug":"biscuit-quest-continued","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=1534","title":{"rendered":"Biscuit quest, continued&#8230;"},"content":{"rendered":"<p><a href='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2009\/10\/i-biskits-with-soy-19992-1.JPG' title='i-biskits-with-soy-19992-1.JPG'><img src='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2009\/10\/i-biskits-with-soy-19992-1.JPG' alt='i-biskits-with-soy-19992-1.JPG' \/><\/a><\/p>\n<p>Over many months, I have continued to experiment with biscuits. The objective is to make a great biscuit, reasonably true to the Southern standard for good biscuits, but as low-carb as possible, with the lowest possible glycemic index. <a href=\"http:\/\/acornabbey.com\/blog\/?p=283\">Flax seed, with which I started experimenting<\/a> well over a year ago, is only part of the answer, I think. Flax seed, for all its health benefits, tends to make bread gummy if you use too much of it. So how might one counteract the gumminess of flax seed meal?<\/p>\n<p>The best way I&#8217;ve found so far is to add soy flour. The caky characteristic of soy flour seems to counteract the gumminess of flax seed meal, giving the biscuit a very satisfactory texture, not only when served hot, but also when served cold.<\/p>\n<p>Here are the proportions I&#8217;ve settled on for now, and the proportions I used for the biscuits in the photo above: 1 and 1\/3 cup King Arthur whole wheat flour; 1\/3 cup flax seed meal; and 1\/2 cup soy flour. The biscuits are shortened with coconut oil. I used soy milk, clabbered with a teaspoon of vinegar.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Over many months, I have continued to experiment with biscuits. The objective is to make a great biscuit, reasonably true to the Southern standard for good biscuits, but as low-carb as possible, with the lowest possible glycemic index. Flax seed, with which I started experimenting well over a year ago, is only part of the &hellip; <a href=\"https:\/\/acornabbey.com\/blog\/?p=1534\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Biscuit quest, continued&#8230;&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1534","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1534","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1534"}],"version-history":[{"count":0,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1534\/revisions"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1534"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1534"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1534"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}