Cleaning Grain Grinder Question

[MBombardier]

Thanks, Joann!! I am looking forward to trying this!! I would like to take our whole family gluten-free, at least at home. I have been spending some time on the the Gluten-Free Cooking School site, and I downloaded her survival guide. I am beginning to realize all the things I would have to duplicate or replace, like wooden spoons. And if I duplicated a set of wooden spoons, how would I keep a set dedicated to gluten-free with three other people banging around in the kitchen?? I used to know a Jewish cantor's wife. They kept kosher, and she seemed to think that it was no big deal to keep two sets of things in her kitchen. I thought that was really amazing, and can't imagine trying to do basically the same thing.

Anyway... I think if I get the bread issue solved, my husband won't object so much to being gluten-free at home. Of course, after that will be salad dressing, soup, cereal... !!

I made cornbread today from a recipe in Dee's Kitchen. It took a lot longer to bake than I expected, and since I had to leave, it actually did not bake all the way. However, it tastes very good, and we are slicing it thinly and toasting it.

I have seen a lot of recommendations for the Living Without magazine. Perhaps I will request a subscription to that for Christmas. My kids never know what to get me.

A veteran GF friend recommended this website, A Year of Slow Cooking http://crockpot365.blogspot.com/ to me today. All the recipes on the site are gluten-free unless otherwise specified. She said that this woman's newsletter was worth subscribing to.

Thanks again, Joann!! I appreciate your help, and I am looking forward to baking this bread tomorrow!!

[JoAnn]

Marliss, let me know if your bread has any problems. In her book, Annalise Roberts has 2 pages of suggestions that you might have done incorrectly if it doesn't turn out right. I can look it up for you. All ingredients should be room temperature and liquids should be between 65 and 75 degrees.
Good luck, JoAnn

[JoAnn]

Marliss, thanks for the crockpot link. I'm big on using the crockpot for as many things as possible. JoAnn

[wonderwoman]

Marliss, I also thank you for the crockpot recipe site. I saw a lot of recipes I want to try. I also subscribed to her newsletter and sent the link to my daughter who cooks GF for the family because her husband is gluten intolerant.

[MBombardier]

You're welcome, Ladies!

Joann, I just got back from the doctor's and shopping, so I am getting a late start to my day. I may not try that bread recipe until Thursday...!

[MBombardier]

Joann, I finally made this bread. It smells good, and tastes good, but is a little heavy. Maybe that's a characteristic of GF bread? Anyway, I am much encouraged that I can enjoy bread again. Thanks so much again!!

[Kari]

Hi everyone,

Can't believe I missed this thread with all this great information (even though I have not yet made my first bread, I'm already thinking of making my own flour :). I'm just about to start on my bread making endeavor, since I absolutely LOVE bread. It has been the hardest thing for me to give up, which I pretty much did when I found out about my yeast allergy. Anyhow, I'm so inspired by all of you, and can't believe I'm actually going to have decent bread back in my life!!! I just went out to buy ingredients and will attempt my first bread tomorrow. This is the first Thanksgiving in many years that I'm not spending with family and/or friends (just me and my SO), so instead of participating in eleborate Thanksgiving dinner preparations, I will have the chance to focus on BREAD:):).

HAPPY THANKSGIVING TO ALL OF YOU BREADMAKERS!!!

Love,
Kari

[JoAnn]

Hi Marliss, I'm glad you tried the bread. I wish we could compare batches. Sometimes mine does come out a little heavier than other times. I think you're right that gluten-free does tend to be a little heavier. The author of the book where I got the recipe from is a real stickler on measurements and making sure the air circulates around your breadmaker (make sure it's not under a cabinet) She says that can affect how it rises making it lighter. If you like the flavor, I would keep working with it and tweak a few things until you get it the way you want it. Congratulations on your new grandchild! They're so much better than kids
JoAnn

[JoAnn]

Kari, good luck on your baking adventures. Sorry about your Thanksgiving loaf. It really can be fun to grind your own grains and find recipes that suit you. Let us know how it goes, JoAnn

[MBombardier]

JoAnn, thanks for the suggestion to take the breadmaker out from under the cabinet. I would never have thought of that, and it did get quite hot.

And thanks for the congrats!

[JoAnn]

Marliss, I am making pumpkin muffins at the moment and thought of you. I also have Annalise Roberts Gluten-free Baking Classics book and am using her recipe. She is adamant that when you measure gluten free flours etc. that you do not scoop it out with the cup, but you should set the cup in a bowl and spoon the ingredients into it and then smooth it off with a knife. If you scoop, you'll get a heavier product. That might help your bread turn out lighter. Hope this might help, JoAnn

[MBombardier]

Thanks, JoAnn! I am generally what my mother used to call a throw cook, but I saw online where someone measured flour three times just scooping, and then filling a cup with a scoop and smoothing off with a knife. All three times the scooping, versus the filling was significantly more. Made me a believer, and I had always pooh-poohed that before. Good to know that Annalise Roberts also advocates this.

We are into our December off from homeschooling, so other than outside activities and going to Dallas to see my new grand-daughter, I am planning on getting a much better handle on this gluten-free cooking thing especially bread.

Thanks again!