Bread

Gloria · Post by **Gloria** » Fri Jun 15, 2012 9:49 pm

Garina,

You can substitute any protein flour for the amaranth flour: buckwheat, millet, sorghum, teff, etc. Buckwheat absorbs more moisture, but you can add more warm water to compensate. The consistency should be a little thicker than cake batter. After you've baked enough bread, you'll know when it's moist enough.

Gloria

garina · Post by **garina** » Sat Jun 16, 2012 9:08 am

Hi Gloria,

This is so perfect, because I do have sorghum flour as a substitute for amaranth. I will try that.

Thanks very much.

garina

Sheila · Post by **Sheila** » Sat Jun 16, 2012 12:53 pm

It is interesting to try the different combinations of flour. I tried a recipe from the book using teff flour and don't care for it but a neighbor with celiac loves it and I make it for him periodically. That is an interesting recipe that includes oat flour, dried blueberries and flax. If you enjoy making lots of different kinds of bread in your bread machine, that book is excellent. Of course, on the paleo I'm not supposed to be eating bread. I usually choose to have a sandwich for my 3 "free" choices a week. Can't have tomatoes but a bacon sandwich really hits the spot.

When I run out of a particular flour, I do substitute but I love the original recipe with the addition of the flax seeds. It took a lot of lousy loaves of bread to find the one that I really like.

Sheila W

coryhub · Post by **coryhub** » Wed Jun 20, 2012 2:05 pm

I've made this sandwich bread twice now. I make the dough in my bread maker then transfer the dough into a glass bread pan and bake it in the oven. You don't have to grease the pan. It's the best slicing bread I've made thus far. I slice it and freeze it. The only thing I did different was use Olive Oil and not vegetable oil.

http://www.seriouseats.com/recipes/2010 ... ecipe.html

Deb · Post by **Deb** » Wed Jun 20, 2012 3:40 pm

Thanks for this Cory. I'm a huge Serious Eats fan and not sure how I missed this recipe. Kenji used to be with Cook's Illustrated (very successfully) before he started his own thing. A while ago he decided to try a month-long vegan diet. Most of the recipes sound really good though I've only tried a couple. I think what I like about him is he can go from 5-star restaurant cuisine to who serves the best burger out of a food truck.

Lesley · Post by **Lesley** » Wed Jun 20, 2012 6:09 pm

I can't find a good substitute for rice flour. I like quinoa, but not the flour baked in bread. I can't use almond flour. I have so many flours, and am still looking for a good bread.

I would LOVE a sandwich.

Deb · Post by **Deb** » Wed Jun 20, 2012 6:47 pm

Lesley, I'm still working on a bread I really like but most include rice. After I get that figured out I'll try to find something you can eat. Deb

Lesley · Post by **Lesley** » Thu Jun 21, 2012 12:18 am

OK, and I will keep trying. I have made so many loaves of horrible stuff.

C.U.B. girl · Post by **C.U.B. girl** » Thu Jun 21, 2012 6:35 am

Lesley,
I can't have rice either, thanks to eating too many rice-based GF foods and thereby developing a severe intolerence to it!

The flour blend I've been using, with pretty decent results over all, is from Carol Fenster's "1,000 Gluten Free Recipes" book. The basic recipe, which you can double or triple, is: 1 1/2 C sorghum flour, 1 1/2 C potato or corn starch, and 1 C tapioca flour. Simple. My favorite bread so far, which has never failed me, comes from the same book, pp. 86-87, called Italian Parmesan Herb Yeast bread (I leave off the Parmesan cheese, which is only sprinkled on top, not combined in the dough). It has just enough herbs to give it a great flavor and aroma, and it has never "collapsed" after baking, like so many other recipes have! I like this cookbook, because she almost always includes dairy and/or egg alternatives where practical. I haven't tried this in my bread machine yet -- it doesn't have a dedicated GF cycle, but I've had good results with some recipes using the quick cycle, which on my mchine is 1 hr. 55 min.
Good luck, and happy baking!

~Cindy~

Lesley · Post by **Lesley** » Thu Jun 21, 2012 12:35 pm

I don't have the book, Cindy, and am reluctant to purchase one, since, as you say, eggs or dairy are usually included. I can't have either.
Can you give me the complete recipe so I can see if I can use it? So far I haven't found a single one that includes only what I can eat, and tastes good. I have thrown away so much crappy bread! And the flours are expensive.

Thanks so much!

C.U.B. girl · Post by **C.U.B. girl** » Fri Jun 22, 2012 6:52 am

Lesley,
I'm a little reluctant to post the recipe on the forum because of copyright laws -- might be better if I send you a PM instead... That being said, this recipe, while giving options for substituting dairy, still includes eggs. I haven't tried it with egg replacer powder or flax gel, but I'm willing to give it a go and see how it turns out. My results using those two substitutes have been less than encouraging over the years, though, but then I read something just this morning that may shed some light on why --- yeast breads, especially, need protein to work right, so if eggs are eliminated (the main source of protein), we need to replace it with something else. In your case, I think I would try unflavored Knox gelatin. I have a sensitivity to eggs as well as a "class two" allergy to them, but they don't seem to bother me as long as there are two or less, and they are baked in something. Can't eat them any other way, though.
Let me know if you still want the recipe and I'll be glad to PM it to you!
~Cindy~
(By the way -- when my bread/cookies/whatever don't turn out right, I turn them into crumbs and throw them in the freezer. Then I use them for stuffing, meat loaf, casserole toppings, pie crusts, or whatever I can come up with. Makes me feel better about my failures....

)

Lesley · Post by **Lesley** » Fri Jun 22, 2012 4:43 pm

I'd love you to PM me. Thanks!

I did that with a few of my failures. Unfortunately they added nothing to whatever dish I was making, so having failed 2x, so to speak, I gave up. If I get something with acceptable flavor I will probably like the 2nd dish I make with it.

bevfromwa · Post by **bevfromwa** » Sat Jun 23, 2012 5:12 pm

Lesley, I was just reading the recent additions to this thread, hadn't heard of the Fenster book, so checked my library and lo and behold they have a copy which I've requested. Have you checked with your library? I was amazed to find that they have 55 titles on GF cooking in my local library system that is in the middle of nowhere Olympic Peninsula in WA. I certainly hear you re buying a bunch of books that don't work for your particular requirements, it gets expensive but even worse, frustrating because of all the ingredients we cannot use. Good luck!
Beverly