bread
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Hi Marilyn,
Unfortunately, that's a pretty tall order -IOW, it's very, very difficult to make good GF bread. With the exception of Anna's mixes, most commercial GF bread and bread mixes leave a lot to be desired, unless you need a loaf of bread that can double as a good doorstop.
Dee is our resident chef, (she's a pro), and here's what she says in a post about making hamburger buns:
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=5757
Back when I was recovering, I used to order Anna's bread by the dozen, online. It's only $6.95 online, ($41.70 for a 6-pack, or $89.00 for a 25 Lb. bag), but of course, shipping has to be added. Somewhere along the line, I stopped eating bread altogether, so I still have a sealed box of 6 packages in my deep freeze. Unfortunately, it's now roughly 4 years old, according to the date stamp, but since it's been in the deep freeze since the day I received it, I'll bet it's still nearly as good as new. We could get Dee's opinion on that, when she gets back home on Monday. Anyway, if she thinks it would still be OK, I would be happy to ship it to you by priority mail, free of charge. (I could use the space in my freezer for something else, then). If you want to do that, I'll need your mailing address, but please don't post it - use a PM or an e-mail, instead. Let's see what Dee thinks first, though. The mix that I have is not quite the same one that Dee uses, IOW, it uses yeast, but it's free of all the other items, namely gluten, corn, dairy, soy, nut & rice. The yeast is not in the mix, however, it's in individual packages, so I suppose you could just leave it out, and add cream of tartar and baking soda to replace the yeast.
Tex
Unfortunately, that's a pretty tall order -IOW, it's very, very difficult to make good GF bread. With the exception of Anna's mixes, most commercial GF bread and bread mixes leave a lot to be desired, unless you need a loaf of bread that can double as a good doorstop.
Dee is our resident chef, (she's a pro), and here's what she says in a post about making hamburger buns:
Here's a recipe for GF Flax Bread from another member who likes to cook. I don't know if anyone else has tried this one.I have found a bread mix that I use, since experimenting with alot of the bread recipes, and not liking any of their tastes and textures..
I use Breads from Anna at glutenevolution.com I use the gluten, yeast, corn, dairy, soy, & rice free mix.
Don't think that you can't have a burger or sloppy joe on a bun anymore!!
Just take the mix and follow the directions.
Then take 4 inch, foil pie pans, grease and fill with a little over a 1/4 cup of the bread mix. Smooth it out. Bake at 350 for 15-18 minutes. You'll end up with a great hamburg bun.
For hot dog buns, make a bun shape out of foil, grease, put the little over 1/4 cup mix in and smooth it out.
Hot dogs from Applegate Farms or Wellshire Farms aren't bad!!
These freeze well .......
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=5757
Back when I was recovering, I used to order Anna's bread by the dozen, online. It's only $6.95 online, ($41.70 for a 6-pack, or $89.00 for a 25 Lb. bag), but of course, shipping has to be added. Somewhere along the line, I stopped eating bread altogether, so I still have a sealed box of 6 packages in my deep freeze. Unfortunately, it's now roughly 4 years old, according to the date stamp, but since it's been in the deep freeze since the day I received it, I'll bet it's still nearly as good as new. We could get Dee's opinion on that, when she gets back home on Monday. Anyway, if she thinks it would still be OK, I would be happy to ship it to you by priority mail, free of charge. (I could use the space in my freezer for something else, then). If you want to do that, I'll need your mailing address, but please don't post it - use a PM or an e-mail, instead. Let's see what Dee thinks first, though. The mix that I have is not quite the same one that Dee uses, IOW, it uses yeast, but it's free of all the other items, namely gluten, corn, dairy, soy, nut & rice. The yeast is not in the mix, however, it's in individual packages, so I suppose you could just leave it out, and add cream of tartar and baking soda to replace the yeast.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Bread
Marilyn,
This is the first time that I have written since joining. I was diagnosed with MC in May and started the search for GF bread. I did not like the bread that I purchased in the health food store, but I did find a GF bread cook books that has allowed me to make wonder GF bread. It took me about 3 tries before I had a perfect loaf. I've even started adding other approved ingredients to the loaf. My loaves are soft and seem more like regular wheat bread. The name of the book is "The Gluten-Free Gourmet Bakes Bread" by Bette Hagman. I purchased this at the health food store. If you can't fine it try Amazon or Goggle it. GF bread is actually easier and faster to make than regular wheat bread. It is wonderful toasted too.
Dottie
This is the first time that I have written since joining. I was diagnosed with MC in May and started the search for GF bread. I did not like the bread that I purchased in the health food store, but I did find a GF bread cook books that has allowed me to make wonder GF bread. It took me about 3 tries before I had a perfect loaf. I've even started adding other approved ingredients to the loaf. My loaves are soft and seem more like regular wheat bread. The name of the book is "The Gluten-Free Gourmet Bakes Bread" by Bette Hagman. I purchased this at the health food store. If you can't fine it try Amazon or Goggle it. GF bread is actually easier and faster to make than regular wheat bread. It is wonderful toasted too.
Dottie
Hi Marilyn,
Here's a recipe Dee gave me. I accidentally left out the cornstarch once and liked it better.
~Becky
P.S. - I did substitute rice milk for the dry milk and water.
Subject: Bread Recipe
--------------------------------------------------
Message:
Not sure if you have eliminated dairy or not . If so just use DF milk in place of the dry.
Dry Ingredients
2 1/2 cups Brown Rice Flour
2/3 cup cornstarch
2/3 cup dry milk powder
1 Tablespoon xanthan gum
1 teaspoon salt
Wet Ingredients
1 3/4 cups warm water
1 packet active dry yeast
2 Tablespoons vegetable oil
2 large eggs
1. In a small bowl, combine water and yeast. Stir to combine.
2. In a medium mixing bowl, whisk together dry ingredients.
3. Add yeast mixture, vegetable oil and eggs.
4. Using an electric mixer, mix dough for five minutes on medium-high speed.
5. Lightly grease a 9x5-inch loaf pan with vegetable spay.
6. Spread batter evenly into the pan.
7. Lightly grease a piece of plastic wrap and cover the pan.
8. Allow dough to rise for 1 hour.
9. Preheat oven to 350 degrees F.
10. Bake dough for 55 minutes or until internal temperature reaches 208°-211°F.
11. Remove bread from oven and allow it to cool in the pan for five minutes.
12. After five minutes, turn bread out onto a wire rack to cool completely.
Here's a recipe Dee gave me. I accidentally left out the cornstarch once and liked it better.
~Becky
P.S. - I did substitute rice milk for the dry milk and water.
Subject: Bread Recipe
--------------------------------------------------
Message:
Not sure if you have eliminated dairy or not . If so just use DF milk in place of the dry.
Dry Ingredients
2 1/2 cups Brown Rice Flour
2/3 cup cornstarch
2/3 cup dry milk powder
1 Tablespoon xanthan gum
1 teaspoon salt
Wet Ingredients
1 3/4 cups warm water
1 packet active dry yeast
2 Tablespoons vegetable oil
2 large eggs
1. In a small bowl, combine water and yeast. Stir to combine.
2. In a medium mixing bowl, whisk together dry ingredients.
3. Add yeast mixture, vegetable oil and eggs.
4. Using an electric mixer, mix dough for five minutes on medium-high speed.
5. Lightly grease a 9x5-inch loaf pan with vegetable spay.
6. Spread batter evenly into the pan.
7. Lightly grease a piece of plastic wrap and cover the pan.
8. Allow dough to rise for 1 hour.
9. Preheat oven to 350 degrees F.
10. Bake dough for 55 minutes or until internal temperature reaches 208°-211°F.
11. Remove bread from oven and allow it to cool in the pan for five minutes.
12. After five minutes, turn bread out onto a wire rack to cool completely.
Becky
Dottie!!I have Bettie Hagman's book also. Most of her recipes require eggs, but I did find one without them and made a loaf last week. It was moist, soft and pretty tasty. The best I've had in a year.
You're correct in saying that gluten-free loaves are easier to make because they don't require any kneading and only need to rise once. I let mine rise a little too much and it collapsed in the center, but I'm still eating it. As you wrote, it takes a couple of loaves to master the art.
Gloria
You never know what you can do until you have to do it.