Mikeswiss

My second try was still less than satisfactory. Although came some improvements: the crumb texture getting airier and more "bread-like" (softer and courser) instead of total "cake-like" (heavy and silky) -- probably from adding some baking soda, and then the taste also improved to better "grainy" flavor (add gluten-free oatmeal?), there was still lack of...

Hi E-TX, I used to be very fond of almond products including raw and roasted almond nuts... then the AI disorder (Graves disease) hit me hard and I had to give up all beloved nut products (except brazil nut). So not just the Gum additives in most commercial alternative milk products, but nuts are a key ban. The canned coconut stuff from asia are mostly processed...

This board has a strange setting that limits the post content and disallows going beyond that limit: if I go over, it will cut the beginning part of my post! ???

Thanks, Cyclinglady. I also shun Xanthan Gum or any Gum in my diet. That's the reason I couldn't find any commercial milk substitute like almond milk, coconut milk, ... they all contain some kind of gum. And, I found most of commercial gluten-free bread mix contain gums... so here I face to fight the challenge: find my ideal AI bread recipe!

Hi Annis_TX, Thanks for your reply and good advice. Unfortunately, I am restricted to having egg, dairy, nuts, and other foods (as you can see in my recipe). As for psyllium husk, I thought flax seeds would work for the same purpose plus providing essential O-3 nutrient? I don't think (not exactly sure) any issue for me to use yeast, but I do think...

Hi, Thanks, cyclinglady. Your opinion is well taken. Although I do not follow aip very strictly, I do require much more restrictions than just gluten-free. A usual gluten-free loaf could contain egg, dairy, potato, gum, nut, etc. which are all on my ban list. Although grains/seeds are restricted in aip, I have found few of them (rice being one) tolerable...

Hi, I am new and a starter to the world of bread baking (with bread machine) due to a need of following AIP. I have tried some commercial gluten-free bread mix to start the adventure; some successful and some failed with mixed categories: taste, texture, nutrition, etc. Later I found out all the ready-for-bake gluten-free bread mixes contain at least one...