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Bread Success!

Matilda

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Matilda Enthusiast
Matilda
Posted

..

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tarnalberry Community Regular
tarnalberry
Posted

The yeast and water temperature may have been part of the problem, particularly the water temperature. The water should be warm (I believe right around 100F) but not too hot. (If the water isn't in the right range, it won't activate the yeast.) You might find it helpful to bloom the yeast before putting it in by mixing it in and letting it sit in the warm water for five minutes or so.

flagbabyds Collaborator
flagbabyds
Posted

I love that bread, it's so yummy. The best gluten-free bread I have ever tasted and now my celiac sister is home from collge my mom makes it twice a week.

  • 2 weeks later...
MAC Newbie
MAC
Posted

Has anyone made this by hand (without bread machine) and if so how did you adapt the process and how long did you allow it to rise and bake?

Many thanks!

cdford Contributor
cdford
Posted

This mix is a slight adjustment to one a lot of us use. I have made a similar loaf using my mixer and a loaf pan. We do that when we want to make a lot of sandwiches (we keep a gluten-free home and have five family members). I use 1 1/2 of the recipe. I make it slightly thicker and be sure to allow it to rise till almost double. If it rises too much, it won't rise properly in the oven. It turns out quite nicely. It also works nicely if you divide it in half and use those small pans for party slices.

MAC Newbie
MAC
Posted

Thanks Donna. How long should I allow it to rise and bake? And at what temperature?

I'm looking forward to it!

MAC

lbsteenwyk Explorer
lbsteenwyk
Posted

I tried this recipe last night and it turned out great! It's a nice, hearty loaf which is what I like. I made these substitutions:

**Instead of Amaranth flour I used Garbanzo-Fava flour

**Instead of powdered milk, I used 1 cup of powdered buttermilk--this actually made it taste like a sourdough loaf.

**I used Fleishman's Yeast instead of Red Star

I have an older bread machine, so I can't set it for a quick bake cycle. My machine kneaded the bread twice. I'm not sure if this was detrimental or not.

Thanks for the great recipe Debbie and Molly! :D:D:D

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sillyken Enthusiast
sillyken
Posted

flagbabyds Collaborator
flagbabyds
Posted

IT basicallly means that you get a cup out and just fill it with about equal parts of the 3 florus. If you don't want to do that you can do 1/3 cup of each. My mom just said equal parts because she isn't very precise with how much flours she uses.

MAC Newbie
MAC
Posted

Molly,

Any hints for how to make this bread by hand? I am really excited to try it but don't have a bread maker.

Thanks!

Lesliean Apprentice
Lesliean
Posted

Is buckwheat ok for us to eat in America? I see Bob's Red Mill buckwheat when I shop and have been tempted but not till you tell me it's ok.

Matilda Enthusiast
Matilda
Posted
  • Author

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Matilda Enthusiast
Matilda
Posted
  • Author

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sillyken Enthusiast
sillyken
Posted

;) Is Flaxmeal the same as flaxseed?

Ken

lbsteenwyk Explorer
lbsteenwyk
Posted
Is Flaxmeal the same as flaxseed?

Flaxmeal is simply flaxseed that has been ground. You can purchase it already ground or you can grind the seeds yourself. Many people believe the nutritional value is better if you grind the seeds immediately before use. Either way, keep your flax in the freezer to prolong its shelf life and preserve nutrient values.

lbsteenwyk Explorer
lbsteenwyk
Posted
Is buckwheat ok for us to eat in America? I see Bob's Red Mill buckwheat when I shop and have been tempted but not till you tell me it's ok.

Pure buckwheat flour is gluten free. Beware of products made with buckwheat flour as many will also contain wheat flour. Bob's Red Mill Buckwheat flour is gluten free.

Lesliean Apprentice
Lesliean
Posted

Yea! Thank you Laurie. I bought some Bob's Red Mill Buck wheat today.

  • 2 weeks later...
SmittySlick Newbie
SmittySlick
Posted

Hello there! I am new to the board. My son is whey, casein, wheat and gluten free. I use ENER-G, pure SoyQuik, as a dry milk substitute and haven't had any problems.

I do have a couple of questions for you or anyone who can help. My bread is always kinda short. I always let it double in size before baking, should I let it rise longer? Also the crust is so dark and is really hard. I bake in a metal,

light colored, non-stick pan and coat with cooking spray and rice flour.

Thanks,

Smittyslick

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