Bread

Lesley · Post by **Lesley** » Wed Jun 06, 2012 5:22 pm

I need to get some yeast.

Neither recipe says anything about proofing the yeast, but NOT doing it doesn't work for me.
That bread looked SO good on the website. It was HORRIBLE for me.
Have you used this one?
Is tapioca flour the same as just tapioca?

Deb · Post by **Deb** » Wed Jun 06, 2012 6:25 pm

Hi Lesley, I haven't tried this specific recipe but the best results I've had are with yeast and baking powder. I've also been using buttermilk powder and eggs (we'll see if that will still work for me) and experimenting with flax and chia seeds (as a gel) , used some xanthan gum and just got in some psyllium husk. Tapioca flour is just ground-up tapioca. When I first started eating/baking gluten free breads there was a flavor that I really objected to. It turns out it was bad tapioca. I think even Bob's Red Mill had a bad batch. I started grinding my own in a coffee grinder but couldn't get the fine texture I was looking for. Bob's recently sent me a bag of theirs (now) and it was fine...no funky taste. I'm getting closer to a decent blend but it does have rice....sorry!

Mim18 · Post by **Mim18** » Wed Jun 06, 2012 7:40 pm

I have only been at this for two months. The only bread recipes I have tried are with almond flour. Results were OK, but not exciting. Looking forward to trying these new bread recipes, or store bought breads. I was previously following SCD, but I just can't do it anymore. Need to try just GF, DF, and SF. That would at least add rice and potatoes back into my diet, and allow me to buy some of the ready made gluten free products. Had a major setback today. Think I was riding along on the remaining budesonide in my system. After 12 days off of it, I seem to be right back to my starting point ---- almost. Just so depressing! Thank goodness that the restroom at work is in close proximity to my desk. I think the busesonide was effecting my eyesight, so I stopped it. Will find out tomorrow what my doctor has to say. I think it may take a long tome to figure everything out. It really helps to be part of this support group, and have friends that understand what you are going through. Instead of crying, I can talk to my friends here and get through this.
I so appreciate all of these suggestions, as I am going to try them all. Thank you so much!

Gloria · Post by **Gloria** » Wed Jun 06, 2012 9:36 pm

I used to proof the yeast first, too.

Lesley,

Have you tried a combination of quinoa flour and oat flour? I don't know if you replaced the sorghum flour, too, or if you just replaced the rice flour, but quinoa bakes very well.

Gloria

Lesley · Post by **Lesley** » Wed Jun 06, 2012 9:54 pm

Thanks Gloria! I have some quinoa flour. I will try it.

Deb, you use all those things in Dee's recipe or in the one I posted? I really need to try it. When you have your recipe do post it. Give me the quantities and possible substitutes.

I used to really bake well in the old days - challah every Friday, cinnamon buns, 3 cakes every weekend, cookies etc, etc. I substituted and made up stuff all the time. Now? It's as though I can't figure anything out.

I have 2 friends undergoing surgery this month and I am helping both of them. One of them is tomorrow, and I have to wait at the hospital for her. I wish I had some bread right now to make a sandwich to take with me. I am too tired to bake tonight.

Mim18 · Post by **Mim18** » Wed Jun 13, 2012 4:30 pm

Joe,
I finally got my Udi's bread. It is wonderful! I will be able to make BLT's this summer! Thank you for sharing info on a great product!
Marion

mzh · Post by **mzh** » Wed Jun 13, 2012 5:47 pm

For those who think Udi's is too heavy, try Rudi's. It's 50% lighter. Heavenly!

Mim18 · Post by **Mim18** » Wed Jun 13, 2012 8:48 pm

The same store that has Udi's also has Rudi's. I will have to try it.

nancyl · Post by **nancyl** » Thu Jun 14, 2012 7:39 am

I finally tried Rudi's bread last week and it was pretty good. Jenny had a hamburger on a Udi's bun last night which looked very good, so now I'm going out to look for those. Store bought does make it a little easier seeing we're spending so much time cooking and baking as it is.

Nancy

CathyMe. · Post by **CathyMe.** » Thu Jun 14, 2012 8:38 am

Mim18 wrote:I have only been at this for two months. The only bread recipes I have tried are with almond flour. Results were OK, but not exciting. Looking forward to trying these new bread recipes, or store bought breads. I was previously following SCD, but I just can't do it anymore. Need to try just GF, DF, and SF. That would at least add rice and potatoes back into my diet, and allow me to buy some of the ready made gluten free products. Had a major setback today. Think I was riding along on the remaining budesonide in my system. After 12 days off of it, I seem to be right back to my starting point ---- almost. Just so depressing! Thank goodness that the restroom at work is in close proximity to my desk. I think the busesonide was effecting my eyesight, so I stopped it. Will find out tomorrow what my doctor has to say. I think it may take a long tome to figure everything out. It really helps to be part of this support group, and have friends that understand what you are going through. Instead of crying, I can talk to my friends here and get through this.
I so appreciate all of these suggestions, as I am going to try them all. Thank you so much!

Hi there,
I saw your comment about budesonide and eye issues and had to chime in. Not sure what eye issues you are having but I had several instances of blurred, unfocused vision and this seemed to get worse when I started the budesonide. I went to an opthamologist, who definitely saw the redness and inflammation and made the connection between my MC and eye inflammation. She actually thought that my eyes would be worse if I was off the steroid as the budesonide was lowering the inflammation all over my body?? Not sure but I have tapered way down on the budesonide (1 pill every 5 days) and no longer am experiencing eye problems. I also got an eyeglass prescription for reading and my eyes are not as strained as they were.

Mim18 · Post by **Mim18** » Fri Jun 15, 2012 7:22 am

Hi Cathy,
I had a small cataract before I started the budesonide. I think it has blossomed. I notice the decline in vision the most when I am trying to read signs. The letters are not clear until I get fairly close to them. This decline has all happened in the 11 weeks that I have been on the medication. My pcp still wants me to stay on the budesonide. I have an ophthalmology appointment in September to check the cataract. I just hope the visual problems don't get any worse between now and then.
Marion

Sheila · Post by **Sheila** » Fri Jun 15, 2012 7:54 am

I just saw your request and would like to add my favorite bread machine recipe. I started making GF bread last year and made some that even the ducks wouldn't eat. My DH bought me a Zojirishi bread machine made specifically for GF bread recipes. It is terrific. You could probably make this by hand, no reason you couldn't. The recipe is from the book "125 Best Gluten-Free Bread Machine Recipes" By Donna Washburn and Heather Butt Good book!

1 1/4 C brown rice fl
1/2 C almond fl
1/2 C amaranth fl
1/2 C quinoa fl (make your own if you have a grinder)
1/3 C potato starch
1/4 C tapioca fl or starch
2 T flax seeds
1 T xanathan gum
1 1/4 tsp bread machine or instant yeast
1 1/4 tsp salt

1 1/4 C warm water
1 T vegetable oil
2 T honey
1 tsp cider vinegar
2 whole eggs, lightly beaten
2 egg whites, lightly beaten

Put the wet ingredients into the container and spread the dry ingredients on top. I sprinkle the yeast on top of the flours, it seems to work better. When the bread is ready to rise, sprinkle with sesame seeds, poppy seeds etc. We followed the directions to program the machine for GF bread and it works beautifully.

Sheila W

garina · Post by **garina** » Fri Jun 15, 2012 11:15 am

Sheila,

Is there something I can substitute for the amaranth flour? And, do you think this would work in a bread machine that didn't have a special GF setting? Mine is an old machine and doesn't have any special settings listed, however, we have made GF bread before that turned out good.

Your recipe sounds delicious!

Thanks,

garina

Sheila · Post by **Sheila** » Fri Jun 15, 2012 2:24 pm

Hi Garina,
We had an old bread machine that beat the tar out of the GF dough and the bread was dense and very heavy. I will quote you what is said in the book where I got the recipe.

"Make sure the machine has at least one of the following choices: both a dough cycle and a bake cycle; a programmable cycle; or a dedicated gluten free cycle. Neither the 58 minute nor the 70 minute rapid cycles are long enough to rise and bake loaves successfully.. The old 2 hour rapid cycle works well."

The books says this about amaranth flour: It has a pleasant, nutty taste, has a high moisture content and produces loafs that are moist and dense. I don't know what you could substitute to get a loaf similar to the one I make.

Perhaps someone else will have a suggestion.

Sheila W

garina · Post by **garina** » Fri Jun 15, 2012 7:06 pm

Sheila,

I will have to get some amaranth flour ... I had never used it before and thought I could substitute one other that I had, but, I can see it's best not to do that.

My old breadmaker has two cycles; a 2-hour cycle and a 4-hour cycle. It does an okay job, but it's all I have to use, so I will have to make it do. If it doesn't work out, I can always bake it in the oven next time around.

Thanks so much for your help, and thanks for posting this recipe.

garina