Birdie Bread--All Natural

[Kumiko]

Is there any type of other breadie bread recipes without the use of corn in their ingredients?? I don't know if it was corn meal or starch that was not natural at all and is a filler.

PM if you want to give recipes private---or post aloud so everyone can hear and benefit their bird(s). :D

[aby]

Corn & ground corn are great sources of highly digestible complex carbohydrates. Corn has very high levels of linoleic acid (an omega-6 fatty acid), as well as high levels of fiber and essential nutrients. Corn gluten meal is a also a good source of protein. So don't dismiss corn as just a filler!

I'm sure there will be other opinions on this - as pet nutrition can be a *very* controversial subject - but I thought I'd at least share mine.

I am interested in some birdie bread recipes though if any have them to share :)

[hollybean]

Here's an early thread: http://www.talkparrotlets.com/showthread.php?t=1826&highlight=birdie+bread

I think a few recepies and ideas were thrown around in that one.
________
SexyCrystall (http://www.girlcamfriend.com/cam/SexyCrystall/)

[hollybean]

Also this one as well: http://www.talkparrotlets.com/showthread.php?t=774&highlight=birdie+bread
________
AsiansXX (http://www.girlcamfriend.com/cam/AsiansXX/)

[chapala]

The problem is not cornmeal, it is refined, degerminated cornmeal commonly found in grocery stores and included (along with white flour and sugar) in cornbread mixes such as Jiffy. Our parrots need whole grains, not refined, and unless you can make whole grain bird bread from scratch or buy one of the good avian mixes (http://www.parrotsontheporch.com./), in my opinion it's better not to feed bird bread at all. Look for whole grain cornmeal in a natural foods store, or the natural foods section of a good grocery store.
Reta

[tamnjo]

I found this recipe, not sure if it's suitable..
http://www.ottawaparrotclub.org/recipes/PsittacineArticles/0304-Apr-JuliesBirdyBread.htm

let me know. Thanks.

[chapala]

I would not use baking powder (3 TBS?) - parrots don't care if the bread isn't light and airy, and they have those sharp beaks to eat with!

I dug out some old bird bread recipes (as mentioned, I no longer make or feed bird bread, one extra bit of work that isn't nutritionally necessary).

Here's one I used to make:

1 to 2 small sweet potatoes (or 1 large), peeled, sliced thin, cooked in small amount of water until tender, and mashed. Or, can substitute 1 small can plain Pumpkin (not pie filling).

Mix sweet potato (or p'kin) with the following; can add water if needed in food processor:
1 grated carrot
2 eggs (no shells - not a good source of Calcium anyway)
1 mashed banana
1 cup pureed fresh fruit such as cantaloupe, mango, papaya, berries
1 to 2 cups fresh vegetables, finely chopped or whirled in food processor (broccoli, kale, collard, mustard, chili peppers, etc.)
1/3 cup oil

Then add to above mix:
2 to 3 cups whole grain flour (whole wheat, whole cornmeal, oat flour)
Can add 2 Tbs. overnight soaked seed/grain mix if wanted.

Should be fairly dry, but if more liquid is needed, can add non-sugared juice, rice milk, etc. Spread out in baking dish (coated with Pam), and bake for about 30 minutes at 350 to 400.

This one is good because of the beta-carotenes in the sweet potato or pumpkin, and carrot, plus it has some disguised vegetables. I can post a couple of others if anyone is interested.
Reta

[lily]

I read an article that pointed out that parrots eat unripened grains (still green) in the wild. That author was against feeding any mature grains to parrots. Another article pointed out that birds in the wild would only get ripe (dry) grains in the winter; that puts them into breeding condition, and so grains are not healthy for year-round use. I also read that some birds are allergic to wheat (because of the gluten, I think).

For now, I have decided against making birdie bread for my bird, because we suspect an allergy. Instead, I chop the greens, veggies, and fruit very very fine, sometimes adding bits of nut or garlic, sometimes a teeny bit of cinnamon or herbs, dried peppers etc-- and serve it in her special dish. She can still reject an ingredient, but it is chopped so fine that usually more than one ingredient gets in her mouth with each bite. Her diet is more varied this way.

Reta's recipe sounds so yummy, though, I'm tempted to try it with rice or millet as the flour. I also wonder if we could used cooked millet or brown rice instead of flour (the egg would probably have to be left out because of the moisture), put the whole thing in a food processor, then make little "burgers" which would be served without baking--- or, leave the egg in and make little pancakes on a griddle sprayed with Pam...