QUES: Least CC Challenging Bread Ingredients Substitutes

TREESE · Post by **TREESE** » Thu Sep 17, 2015 7:48 am

I am an Inexperienced baker and want to learn to make GF Bread at home from scratch for starters, using a Bread Machine I hope to buy.

When I read the basic ingredients of the various GF Bread Recipes, I see so many different flours and their sources. And so many different ways the batter is leavened and sweetened. Then there's the whole milk and egg thing. I just want ONE Simple GF White Sandwich Bread, Fairly Reaction SAFE, Recipe.

So - How can I find a combo of least-offensive flours, gums, egg substitutes and milk alternatives to be able to transform a Simple GF Bread Recipe well? Not concerned about it being gorgeous or sweet. Just SAFE!!

QUESTION: Can ANYONE Post one already transformed for me? Or at least, the least offensive ingredient substitutes from someone else's Recipes. EX: Garbanzo flour; can it be exchanged if beans cause gas? With what? What flour has least issues with gas? Or sugars; What works in place of brown sugar for us? What else needs adjusting if Substitutions are made?

Thank you All - TREESE

Post by **tex** » Thu Sep 17, 2015 10:41 am

Treese,

Hopefully you'll get some responses from some members who bake bread regularly, but here is a recipe posted in Dee's kitchen. (Dee is a professonal chef who has MC).

This is my favorite french bread recipe.
Flour Mix:

2 c white rice flour

2/3 c potato starch

1/3 c tapioca starch

2 cups plus 2 tablespoons GF flour mix
2 1/2 teaspoons xanthan gum
1 1/2 teaspoons sugar
1 teaspoon salt
2 teaspoons quick rising yeast
1 teaspoon vinegar
2 egg whites ( room temp)
1 1/2 cups warm water

Prepare french bread pan by spraying with oil, or curve a doubled piece of heavy foil about the length of your cookie sheet to form a french bread mold and spray this.
In your mixer bowl, combine the flour mix, xanthan gum, sugar, salt and yeast. Whisk together to blend well.

Add the vinegar, egg whites and water. beat at medium speed for 3 minutes. Spoon the dough into the mold to almost the full length. Smooth the top. Cover and let rise for 15 minutes. Preheat oven to 400 and bake an hour. Then turn your oven down to 350 and bake another 15 minutes.

Gluten-Free, Dairy-Free, Egg-Free French Bread

This is a good thread to read if you are starting out to do GF baking:

To "Newbies" Starting the GF Diet (Updated)

Tex

TREESE · Post by **TREESE** » Thu Sep 17, 2015 11:34 am

Thanks, TEX - It's a place to Start, and I'll run with it!

TREESE -

Gabes-Apg · Post by **Gabes-Apg** » Thu Sep 17, 2015 2:22 pm

Treese
somethings to keep in mind

I have tested various flours individually and have not issues with them.
Combined in breads/cakes, if I have too many serves in the week, I start to react

if it was me, before investing in a bread maker, I would see how you go with the flours etc via making soda bread/damper (LOADS of recipes on the internet)

Also keep in mind that most Gluten Free breads are not that good to eat fresh per say. They seem to be much better when toasted/warmed.

the other MC Safe option for snack / pre-prepared breakfast is having savoury muffins where there is protein and some precooked veges held together with some flour.

TREESE · Post by **TREESE** » Thu Sep 17, 2015 3:19 pm

Hello, Gabes - Makes sense what you said about the flours, thanks.

Those Breakfast Muffin Ideas you mentioned... (pre-prepared breakfast is having savoury muffins where there is protein and some precooked veges held together with some flour)

What might that look like, ingredient-wize? Any ideas?

Would that be for Now or when Remission is more steady?

Where could I find a Recipe?

Appreciate your help, thanks!
TREESE

Gabes-Apg · Post by **Gabes-Apg** » Thu Sep 17, 2015 3:50 pm

if you browse through Dee's kitchen there are various recipes in there
also if you google 'paleo savoury muffins', loads of recipes on the internet
https://www.google.com.au/search?q=pale ... 3&ie=UTF-8

just adapt to suit your preferred eating plan

if you use your safe meat and veges then you could have them now - but maybe limit it to 3 times a week, ie dont have them every day

I used to make soda bread, using some safe flour, home made bone broth, precooked mince meat, and some precooked sweet potato
it didnt look glamorous, but warmed up tasted fine and was my morning tea snack at work.
if you make the mix and bake them in a muffin pan , freeze them individually then you have a stash of snacks for when and if you need them...

TREESE · Post by **TREESE** » Thu Sep 17, 2015 4:00 pm

Gabes, Run me through that Soda Bread Prep, ok?

First, you buy a GF Flour. Measure out like how many cups?

Then you cook your basic tolerable meats and vegies. Right, so far?

Bone Broth can be substituted with something else? Like What? How much do you use?

Next Step - combine flour with meats and vegies and stir? Pre-heat oven to what? Bake how long?

And what's Damper?!

Gonna try your LINK out now...Thanks!
TREESE

Gabes-Apg · Post by **Gabes-Apg** » Thu Sep 17, 2015 8:47 pm

Damper is the Aussie name for Soda bread...

Google search - Damper/Soda Bread and you will get the flour /liquid measurements.
Main benefit is that you can make egg and dairy free item.

I used home made bone broth as main form of liquid, rather than water. The fat content of the bone broth made nice consistency.

The other idea is savoury pancakes... Again use bone broth for the liquid, if the mix has good amount of bicarbonate, If you fry the mix in couple of cm of coconut oil or rice bran oil you get crumpet looking things...

Or make the mix runny and cook them thin like tortilla's...

TREESE · Post by **TREESE** » Fri Sep 18, 2015 4:54 am

Gabes, I'm really new at all this. I thank you for your patience with me.

How does one make "bone broth"?

Once made, can it be frozen and defrosted as needed?

How long does it last Refrigerated?

How long does it last Frozen?

TREESE

jlbattin · Post by **jlbattin** » Fri Sep 18, 2015 7:13 am

Treese,

I buy chicken back bones from Whole Foods (that's all they had) and they are a couple of dollars a pack..........I put a couple of packs in my crockpot, fill with water, season with sea salt and let it cook for 24 hours or longer................you'll need to strain it to get all the bones out when done..................

You don't want to leave it too long before freezing but I usually do it as soon as it's cooled. I freeze in small containers and pull it out to either heat up and drink or I've used it for flavoring for my rice.

TREESE · Post by **TREESE** » Fri Sep 18, 2015 11:24 am

Hi, Jari - How many pounds of bones are in each pack and when cooking, what is the Water to Bones Ratio? EX: Like, 2 pounds of bones to 32 ounces of Water...

I don't have a crock pot, so filling one doesn't tell me how much water it takes to do that. Thanks!

TREESE

jlbattin · Post by **jlbattin** » Fri Sep 18, 2015 11:34 am

Treese,

I have no idea how many pounds.......maybe 1 or 2...........they just package them up I'm guessing a couple of backs per package?

And I don't measure the water............I just fill my crockpot or fill your pan...............maybe someone else can give you a specific recipe or you can google cooking bone broth.

Sorry......I don't measure much of anything.........I just cook!

TREESE · Post by **TREESE** » Fri Sep 18, 2015 11:48 am

Guess I was hoping to know if the Optimum Result would be dependent upon the proper proportions of each being used. Otherwise, the nutritional value might be not as high.

Oh well...thanks anyway!
TREESE

Polly · Post by **Polly** » Fri Sep 18, 2015 7:36 pm

TREESE,

Here is the thread on paleo muffins that was one of our most popular threads ever on the Board!

http://www.perskyfarms.com/phpBB2/viewt ... fin+recipe

Polly

Gabes-Apg · Post by **Gabes-Apg** » Sat Sep 19, 2015 2:53 pm

dont need a crock pot for bone broth
large pot - 3/4 fill with water, put a few bones in.

being in Aus, i can access lamb shank bone fairly cheaply, you can use any bone of safe meats. joint bones (like legs etc) do make better stock, but go with what you can access. Chicken feet make fantastic bone broth.
I have made lamb and duck bone broth when I had access to some duck carkass.
make friends with the local butcher and see if they will keep particular bones for you (rather than selling them as dog bones)

when i make mine, bring pot to the boil, then slow to medium boil for 4 hours, and freeze in containers as soon as it is cooled down enough to put into the containers. only use water and Himalayan salt.

Another technique is if the butcher can split the bone (so that the marrow is revealed) you bake this for an hour or so, then boil the heck out of it.

home made bone broth is great protein source, full of great gut healing nutrients (amino acids, minerals, collagen, gelatin)
if the bones are not too expensive then this is an affordable item. I use the bone broth to make soups, stews, boil my veges in it,
it gives the veges more flavour.

Keep the bone broth 'plain' ie no veges. then if you want to make a soup then add the veges. This way you have a plain base for whatever you want to cook.
when my gut is highly inflammed, my staple is gooey rice (made with bone broth) and a bit of mince meat.

for savoury muffins/bread type things. Use the bone broth as the liquid in the mix.

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QUES: Least CC Challenging Bread Ingredients Substitutes

QUES: Least CC Challenging Bread Ingredients Substitutes

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BREAKFAST MUFFINS

Steps

BONE BROTH

Ratio of Bones to Water