Re: Tom's and Bette Hagman bread review

[Guest guest]

>

> I made a sweet bread from the Bette Hagman book tonight, the Basic

> Featherlight Sweet Bread on page 122 of her " The Gluten Free Gourmet

> Bakes Bread " .

===================

Thank you for the review. I am going to try this bread after I have

tried the Carrot Bread recipe minus the candied orange peel.

This weekend I made her Sweetened Hawaiian Bread recipe. My family

loved it. DS said it was even better than the bread from Breads from

which is great praise indeed.

It was light and spongy but did not have a " bread " smell. I was the

only person who was bothered by the lack of bread smell while it was

baking. It also make wonderful toast.

We only managed to check the bread on day two and not day three

because it was all finished on day two. It was dryer on day two than

on day one but did not crumble. It was a bit more difficult to

spread with marg on day two but DS still liked it enough to gobble

down three slices.

BTW, we have the same complaints about Tom's bread.

I am on a search for the perfect bread recipe so that I can make up

mixes for my mom. I am going to be in China for 6 weeks starting mid

May and will be leaving the children at home with Dad and

grandparents for the first 4 weeks (DH and kids are joining me for

the last two weeks).

Since everyone in our nuclear family is a celiac, our home is totally

GF. My folks are not gf and are big bread eaters. I don't want to

take the chance of cross contamination so my parents are going to

have to be totally GF while they are living in our home. I want to

have a bread recipe for my mom to use that will give her a bread that

she and my stepdad can love eating.

I would greatly appreciate people's favorite bread recipes as I am

trying out new breads every 2-3 days.

Shez

[Guest guest]

Could you please post the Hawaiian Bread recipe? I miss having a huge chunck

of King's Hawaiian bread in the morning.

On Mon, 20 Feb 2006 07:12:21 -0500, Sherene Silverberg wrote

>

> >

> > I made a sweet bread from the Bette Hagman book tonight, the Basic

> > Featherlight Sweet Bread on page 122 of her " The Gluten Free Gourmet

> > Bakes Bread " .

> ===================

>

> Thank you for the review. I am going to try this bread after I

> have tried the Carrot Bread recipe minus the candied orange peel.

>

> This weekend I made her Sweetened Hawaiian Bread recipe. My family

> loved it. DS said it was even better than the bread from Breads

> from which is great praise indeed.

>

> It was light and spongy but did not have a " bread " smell. I was the

> only person who was bothered by the lack of bread smell while it

> was baking. It also make wonderful toast.

>

> We only managed to check the bread on day two and not day three

> because it was all finished on day two. It was dryer on day two

> than on day one but did not crumble. It was a bit more difficult

> to spread with marg on day two but DS still liked it enough to

> gobble down three slices.

>

> BTW, we have the same complaints about Tom's bread.

>

> I am on a search for the perfect bread recipe so that I can make up

> mixes for my mom. I am going to be in China for 6 weeks starting mid

> May and will be leaving the children at home with Dad and

> grandparents for the first 4 weeks (DH and kids are joining me for

> the last two weeks).

>

> Since everyone in our nuclear family is a celiac, our home is

> totally GF. My folks are not gf and are big bread eaters. I don't

> want to take the chance of cross contamination so my parents are

> going to have to be totally GF while they are living in our home.

> I want to have a bread recipe for my mom to use that will give her

> a bread that she and my stepdad can love eating.

>

> I would greatly appreciate people's favorite bread recipes as I am

> trying out new breads every 2-3 days.

>

> Shez

>

>

[Guest guest]

I add 2 tsp of maple sugar to this –

or anything with bean flour actually – to help cover that taste. I

don’t know where I got that tip. Possibly on the Authentic Foods

website.

I also add 1 Tbl of ground flax seed for

each cup of flour in all my gf breads just to cover whatever weird taste it may

have. I know bean flour has a whang, but I don’t like the smell or

flavor of rice flour either I have decided.

I add these to Tom’s recipe and have

recently started using milk as the liquid rather than water.

My kids are some of the ones that love

this bread so much. Perhaps these things make the difference. I

know they also like the fact that it rises so well and looks like “real”

bread. That may be part of the deal.

As always, I appreciate your bread

posts! They are helpful. Sounds like I need to try that second

one. It’s not one I would have picked on my own – but you

make it sound really yummy!

Becky

From: SillyYaks [mailto:SillyYaks ] On Behalf Of seamaiden399

Sent: Monday, February 20, 2006

4:27 AM

To: SillyYaks

Subject: Tom's and

Bette Hagman bread review

I know I haven't been posting

about bread recipes lately, because I

have been doing a lot of repeats- her wonderful

quinoa bread etc.

However, I did make a bread recipe from the files-

SillyYaks Recipe -

GF Celiac Light Bread SillyYaks Recipe - GF Celiac

Light Bread,

shared by SY member mrsjlegasse, in November 2005

and originally

from Tom Van Deman. Several SillyYak members

highly rated this

bread, and said they had trouble keeping their

kids from eating it

all, which sounded very promising. I made this

bread in my bread

machine, and the texture was excellent- light,

fluffy, and ideal. I

would give the texture a 8/10 rating. But... to

me, the flavor of

the garbanzo bean flour was a little stronger than

ideal. DH also

made sad noises about it, complaining that it

tasted gluten free.

For flavor, I would give it a 6/10, and DH would

probably give it

more like a 5/10. For me it needed a strong,

savory filling to cover

the garbanzo- tuna fish salad, grilled cheese

sandwich with tomato

pesto etc. I did not like it with margarine or

butter very much, or

with sweet toppings like jam or honey. BUT this

bread, is obviously

a big hit with several SillyYak households, even

with kids, so I

would encourage everyone to give it a try,

especially if you like

the flavor of garbanzo bean flour. Really, a very

nice bread, and

very good texture, mouth feel etc.

I made a sweet bread from the Bette Hagman book

tonight, the Basic

Featherlight Sweet Bread on page 122 of her

" The Gluten Free Gourmet

Bakes Bread " . I made the medium size in my

bread machine, and

because I really wanted something different I

tried the Julekaka

variation, which has 1/3 cup chopped citron or

dried fruitcake mix.

(candied fruit) I was a little nervous it would be

as heavy and

supersweet as the norwegian bread we make around

Christmas time,

because you add this ingredient, but the small

amount makes it just

a light surprise that you occasionally come

across. I used orange

juice, which gives a lovely light, sweet, fruity

flavor to the whole

thing. In the recipe, she says to bake it with the

setting for

a " light crust " and if this doesn't cook

thoroughly the first time,

increase the setting to medium crust. It did NOT

cook thoroughly the

first time (it rose delightfully as baking) and so

I was a bit

dismayed. I tried to start the bake cycle again

but my machine kept

complaining " No, I'm too hot " so finally

i just stuck the darned

thing in the oven for 10 more minutes or so. (Just

the pan). My

advice- just set the stupid thing to medium!!!!

This complaint

aside, It turned out a wonderful, sweet, and light

bread that would

be very good for breakfast with coffee or as a

light dessert after

dinner. I would give the final product a

9/10 rating for flavor and

texture, but this would depend on using a medium

crust setting

(letting it sit in machine and then moving to oven

did not improve

the shape or texture). DH astonishingly would also

rate it a 9/10. I

think he has a weakness for that candied fruit

stuff. But, as he

said: " It tastes yummy and has a good,

spongey texture " as he chomps

his second piece (which he stole himself after

having tasted a slice

i had brought him).

[Guest guest]

> Could you please post the Hawaiian Bread recipe? I miss having a

> huge chunck

> of King's Hawaiian bread in the morning.

============

What is the list policy? Will I be infringing copyright if I type it

up to share with the list? It comes from Hagman's latest bread book.

Shez

[Guest guest]

I add 2 tsp of maple sugar to this – or anything with bean flour actually – to help cover that taste.  I don’t know where I got that tip.  Possibly on the Authentic Foods website. could you use any sugar, or does it have to be maple sugar?I also add 1 Tbl of ground flax seed for each cup of flour in all my gf breads just to cover whatever weird taste it may have.  I know bean flour has a whang, but I don’t like the smell or flavor of rice flour either I have decided. that's an easy enough fix. thank you.I add these to Tom’s recipe and have recently started using milk as the liquid rather than water.  won't work for me because we are also allergic to dairy. I wonder if Almond milk will do the trick.ThanksShez

[Guest guest]

I'm not an expert (Melonie?!?!) but I think you can post a single recipe as

long as you give credit to the author?

On Mon, 20 Feb 2006 12:07:14 -0500, Sherene Silverberg wrote

>

>

> > Could you please post the Hawaiian Bread recipe? I miss having a

> > huge chunck

> > of King's Hawaiian bread in the morning.

> ============

>

> What is the list policy? Will I be infringing copyright if I type

> it up to share with the list? It comes from Hagman's latest bread book.

>

> Shez

>

>

[Guest guest]

Credit is a good thing. But, you don't have to worry about posting

recipes, because it is not a copyright infringement. Recipes

themselves cannot be copyrighted. Only the collection of recipes (ie.

the cookbook itself as a whole) can be copyrighted.

C

[Guest guest]

Honey Sweetened Hawaiian Bread

from The Gluten Free gourmet bakes bread by Bette Hagman

With its springy texture and hint of the tropics, this bread is great either for

breakfast toast or a luncheon sandwich.

have given ingredients for small/med/large loaves of bread

Dry Ingredients

Four Flour Bean mix (to follow) 2/3/4 Cups

Xanthan gum 1.5/2.25/3 teaspoons

Baking Soda .25/.33/.5 teaspoon

Salt .5/.75/1 teaspoon (I find her recipes need more salt)

Egg replacer (optional) 1/1/1 teaspoon

almond meal or nutquick 3/4.5/6 tablespoons

Dried orange peel (I left this out) .75/1.25/2 teaspoons

Unflavored gelatin 1/1.5/2 teaspoons

Yeast 4/4/4 teaspoons

Wet Ingredients

Eggs 1 plus 1 white/1 plus 2 whites/ 1 plus 3 whites

dough enhancer or vinegar .5/.75/1 teaspoon

Honey 2/3/4 tablespoons

Marg or butter (I used spectrum shortening) 3/4.5 tablespoons/ .33 cup

Pineapple/orange/banana juice (I used pine) 6/9/12 oz

water .25/.33/.5 Cup

Grease chosen pan(s) and dust with rice flour (I don't dust)

The combined water andujuice temps will be different for hand mixing and

for bread machines. for hand mixing have the liquids about 110F for your

bread machine,read the directions in the manual

For both handmixing and machine mixing, combine the dry ingredients in a

medium bwol and set aside.

In another bowl (or the bowl of your heavy duty mixer) whick the egg adn

whites, dough enhancer, honey and marge until blended. combine and

twater and juice and heat to desired temp. add most of the liquid to the bowl.

the rest should be added to as needed once the bread has started mixing.

For hand mixing

with the mixer turned to low,add the dry ingredients (including the yeast) a

little at atime. check to be sure the dough is the right consistency (should be

like cake batter)

Add more of the reserved jice adn water blend as necessary. Turn the mixer

to high and beat for 3.5 min. spoon into prepared pan(s), cover and let rise

in a warmplace for about 35 min for rapid rising yeast, 60 or more for regular

yeast, or until the dough reaches the top of teh pan.Bake in a preheated oven

of 375F for 50-55 min, covering after 10min wtih foil (I cover from the get

go)

For bread machine place the ingredients in the bread machine pan in the

order suggested in the manual. use the setting for light crust.

Four Flour Bean Mix

Garfava Bean flour (I used Bob's Garbanzo bean and fava bean mix) 3 C

Sorghum flour 1 cup

Cornstarch 3 cups

tapioca flour 3 cups.

[Guest guest]

Thanks, we'll be trying it after our next trip to the store

Re: Re: Tom's and Bette Hagman bread review

>

> Honey Sweetened Hawaiian Bread

> from The Gluten Free gourmet bakes bread by Bette Hagman

>

> With its springy texture and hint of the tropics, this bread is great

> either for

> breakfast toast or a luncheon sandwich.

>

> have given ingredients for small/med/large loaves of bread

>

> Dry Ingredients

> Four Flour Bean mix (to follow) 2/3/4 Cups

> Xanthan gum 1.5/2.25/3 teaspoons

> Baking Soda .25/.33/.5 teaspoon

> Salt .5/.75/1 teaspoon (I find her recipes need more salt)

> Egg replacer (optional) 1/1/1 teaspoon

> almond meal or nutquick 3/4.5/6 tablespoons

> Dried orange peel (I left this out) .75/1.25/2 teaspoons

> Unflavored gelatin 1/1.5/2 teaspoons

> Yeast 4/4/4 teaspoons

>

> Wet Ingredients

> Eggs 1 plus 1 white/1 plus 2 whites/ 1 plus 3 whites

> dough enhancer or vinegar .5/.75/1 teaspoon

> Honey 2/3/4 tablespoons

> Marg or butter (I used spectrum shortening) 3/4.5 tablespoons/ .33 cup

> Pineapple/orange/banana juice (I used pine) 6/9/12 oz

> water .25/.33/.5 Cup

>

> Grease chosen pan(s) and dust with rice flour (I don't dust)

> The combined water andujuice temps will be different for hand mixing and

> for bread machines. for hand mixing have the liquids about 110F for your

> bread machine,read the directions in the manual

>

> For both handmixing and machine mixing, combine the dry ingredients in a

> medium bwol and set aside.

>

> In another bowl (or the bowl of your heavy duty mixer) whick the egg adn

> whites, dough enhancer, honey and marge until blended. combine and

> twater and juice and heat to desired temp. add most of the liquid to the

> bowl.

> the rest should be added to as needed once the bread has started mixing.

>

> For hand mixing

> with the mixer turned to low,add the dry ingredients (including the yeast)

> a

> little at atime. check to be sure the dough is the right consistency

> (should be

> like cake batter)

>

> Add more of the reserved jice adn water blend as necessary. Turn the mixer

> to high and beat for 3.5 min. spoon into prepared pan(s), cover and let

> rise

> in a warmplace for about 35 min for rapid rising yeast, 60 or more for

> regular

> yeast, or until the dough reaches the top of teh pan.Bake in a preheated

> oven

> of 375F for 50-55 min, covering after 10min wtih foil (I cover from the

> get

> go)

>

> For bread machine place the ingredients in the bread machine pan in the

> order suggested in the manual. use the setting for light crust.

>

>

>

> Four Flour Bean Mix

> Garfava Bean flour (I used Bob's Garbanzo bean and fava bean mix) 3 C

> Sorghum flour 1 cup

> Cornstarch 3 cups

> tapioca flour 3 cups.

>

>

>

>

>

[Guest guest]

I use maple sugar because it has a strong

flavor. Dk brown sugar or molasses would probably do the same thing.

We liked the bread with water just fine –

I think it may be a bit softer crust with the milk but we can go either way

actually. I haven’t used almond milk but my friend that is gfcf

uses almond milk and coconut milk pretty successfully in baked goods. It

would be worth a try if you don’t like the water.

I haven’t done it with this bread

yet but I often add 1 tbl of honey because I have read that it helps the bread

stay soft and moist longer. Probably (I don’t really know) the

molasses would combine the job of both honey and maple sugar.

I have always made this bread in the oven

but just recently tried it in the bread machine. It worked great! I

really haven’t liked breads done in the machine before. I realize

now that I have some recipes we like as far as taste goes, I may like the

machine better than I have. It could have been a recipe problem all

along. I set in on light crust, 20 min preheat, 20 min kneading, 25 min

first rise, 60 min second rise and bake for 60 min. I know that our

breads aren’t supposed to need a second rise. But this recipe

indicated that it needed it and it has turned out well for us this

way. I am sure in the summer the rise time will be less – but this

is what I used last week!

Hope it works for you!

Becky

From: SillyYaks [mailto:SillyYaks ] On Behalf Of Sherene Silverberg

Sent: Monday, February 20, 2006

11:09 AM

To: SillyYaks

Subject: Re: Tom's and

Bette Hagman bread review

I add 2

tsp of maple sugar to this – or anything with bean flour actually –

to help cover that taste. I don’t know where I got that tip.

Possibly on the Authentic Foods website.

could you use any sugar, or does it have to be maple sugar?

I also add

1 Tbl of ground flax seed for each cup of flour in all my gf breads just to

cover whatever weird taste it may have. I know bean flour has a whang,

but I don’t like the smell or flavor of rice flour either I have decided.

that's an easy enough fix. thank you.

I add

these to Tom’s recipe and have recently started using milk as the liquid

rather than water.

won't work for me because we are also allergic to dairy. I wonder if

Almond milk will do the trick.

Thanks

Shez

[Guest guest]

>

>

> I use maple sugar because it has a strong flavor. Dk brown sugar or

> molasses would probably do the same thing.

=======

thanks.

I just made Bette Hagman's Basic Featherlight Rice Bread and have just

realized that I forgot to put the Xantham gum into it. Oh, well, we'll see how

the bread turns out once it is out of the oven.

I made the carrot bread this morning and I love it. It has a wonderful texture,

just like a good regular sandwich bread. doesn't have a funky smell and has

a really good taste. If I make it again I would probably use less cinnamon as

you can taste the cinnamon in it and I would prefer that I didn't.

My children thought the bread was gross but I couldn't get a reason for why

they thought that. It might have been something as simple as being able to

see the carrots. I am thinking that I might make this again but steam the

carrots first and puree them then use less water in the recipe. I also left out

the orange peel because I don't like orange peel.

Shez