Re: A question for the GF Bread Bakers

[Guest guest]

I was watching a Food Network Show the other day and found out that

dark pans actually get hotter than light pans and so food is more

likely to burn! Now I want to replace my cookie sheets etc. Anyway,

the dark pan probably contributed... Also, Bette Hagman's listed

temperatures are often far too hot. I have to reduce many of her

oven temperatures by 50 degrees or so.... It sounds like the bread

turned out well, though!

>

> Ok, help .....

> I baked some Bette Hagman rapid sourdough bread today, part of this

> I used the little pans (dark colored) to make " hamburger " type

> buns, the bottoms came out really dark (still very tasty) but

> is this from the dark colored pan, too high of oven temp, or

> something else?

> The flour mix I used is the four (bean) flour, I used the

> pam type spray and brown rice flour to grease and dust the pans.

> And on a brighter note to the fellow gluten challengers:

> Even though the test results came back " negative " After being

> GF going on 5 days, CF for 3 days.... I feel WONDERFUL, more

> energy, no headaches, no heartburn, rash on my face is going

> away, etc etc.... I've done so much more today than I have in

> a really, really long time. (and the bf told me this a.m. that

> if I eat gluten again-for another gluten challenge, he's moving

> out LOL)

> Thanks

> Angie

>

[Guest guest]

It does taste really good, just had a very tasty peanut

butter sandwich. The crust reminds me of the bakery style

breads I used to get from the health food store a few years

ago, so really I don't mind it, but trying to come up with

a bread that my dad will eat too, lol.

Thanks, I'll reduce the temp next time I make this.

Angie

> >

> > Ok, help .....

> > I baked some Bette Hagman rapid sourdough bread today, part of this

> > I used the little pans (dark colored) to make " hamburger " type

> > buns, the bottoms came out really dark (still very tasty) but

> > is this from the dark colored pan, too high of oven temp, or

> > something else?

> > The flour mix I used is the four (bean) flour, I used the

> > pam type spray and brown rice flour to grease and dust the pans.

> > And on a brighter note to the fellow gluten challengers:

> > Even though the test results came back " negative " After being

> > GF going on 5 days, CF for 3 days.... I feel WONDERFUL, more

> > energy, no headaches, no heartburn, rash on my face is going

> > away, etc etc.... I've done so much more today than I have in

> > a really, really long time. (and the bf told me this a.m. that

> > if I eat gluten again-for another gluten challenge, he's moving

> > out LOL)

> > Thanks

> > Angie

> >

>

[Guest guest]

Also try cutting out little circles of parchment paper and lining the

bottom of your pans with them. I think some of the darkness may have

come from the rice flour you used for dusting, as well as the color of

the pans. You just need to use a little pam and the parchment paper.

Also, I have the donut pan and the Twinkie pan, both of which are

dark/black pans. I find that they burn VERY easily, I think because of

the combination of the color of the pan and the small size of the wells

that hold the batter. In fact, I find those pans so frustrating, they

mostly line my drawer.

in VT

[Guest guest]

Also try cutting out little circles of parchment paper and lining the

bottom of your pans with them. I think some of the darkness may have

come from the rice flour you used for dusting, as well as the color of

the pans. You just need to use a little pam and the parchment paper.

Also, I have the donut pan and the Twinkie pan, both of which are

dark/black pans. I find that they burn VERY easily, I think because of

the combination of the color of the pan and the small size of the wells

that hold the batter. In fact, I find those pans so frustrating, they

mostly line my drawer.

in VT

[Guest guest]

Before changing to GF baking, I had always used Pam spray. However, I

find that for some reason things brown much more quickly with it than

I would like, so I switched over to the Crisco spray and it seems to

brown at a slower rate.

C

[Guest guest]

Angie! I’m so glad to hear how good

you feel! Yippeeeee!

I see GI tomorrow for blood test and to

schedule endo. Most recent symptoms: I am totally apathetic about everything.

And I’m craving carbs like a total addict. I might go completely

grain-free for a while when I’m done poisoning myself.

Laurie

lbilyeu@...

From: SillyYaks [mailto:SillyYaks ] On Behalf Of cocoa_mama70

Sent: Sunday, March 12, 2006 3:11

PM

To: SillyYaks

Subject: Re: A

question for the GF Bread Bakers

It does taste really good,

just had a very tasty peanut

butter sandwich. The crust reminds me of the

bakery style

breads I used to get from the health food store a

few years

ago, so really I don't mind it, but trying to come

up with

a bread that my dad will eat too, lol.

Thanks, I'll reduce the temp next time I make

this.

Angie

> >

> > Ok, help .....

> > I baked some Bette Hagman rapid

sourdough bread today, part of this

> > I used the little pans (dark colored) to

make " hamburger " type

> > buns, the bottoms came out really dark (still

very tasty) but

> > is this from the dark colored pan, too

high of oven temp, or

> > something else?

> > The flour mix I used is the four (bean)

flour, I used the

> > pam type spray and brown rice flour to

grease and dust the pans.

> > And on a brighter note to the fellow

gluten challengers:

> > Even though the test results came back

" negative " After being

> > GF going on 5 days, CF for 3 days.... I

feel WONDERFUL, more

> > energy, no headaches, no heartburn, rash

on my face is going

> > away, etc etc.... I've done so much more

today than I have in

> > a really, really long time. (and

the bf told me this a.m. that

> > if I eat gluten again-for another gluten

challenge, he's moving

> > out LOL)

> > Thanks

> > Angie

> >

>

[Guest guest]

What book is that recipe in? We're on our third loaf this week of

her Seattle Sourdough Bread. My kids love it.

Sue in Denver

>

> Ok, help .....

> I baked some Bette Hagman rapid sourdough bread today, part of this

> I used the little pans (dark colored) to make " hamburger " type

> buns, the bottoms came out really dark (still very tasty) but

> is this from the dark colored pan, too high of oven temp, or

> something else?

> The flour mix I used is the four (bean) flour, I used the

> pam type spray and brown rice flour to grease and dust the pans.

> And on a brighter note to the fellow gluten challengers:

> Even though the test results came back " negative " After being

> GF going on 5 days, CF for 3 days.... I feel WONDERFUL, more

> energy, no headaches, no heartburn, rash on my face is going

> away, etc etc.... I've done so much more today than I have in

> a really, really long time. (and the bf told me this a.m. that

> if I eat gluten again-for another gluten challenge, he's moving

> out LOL)

> Thanks

> Angie

>

[Guest guest]

Thanks Laurie.... today was just a very good day, I got soooo much

done, and just feeling a " little " tired (compared to the past).

I'm eating blander/milder foods right now, nothing too rich or

spicy, giving my body time to heal and adjust to absorbing the

" good " foods again.

Good Luck tomorrow and keep us up to date.

Angie

> > >

> > > Ok, help .....

> > > I baked some Bette Hagman rapid sourdough bread today, part of this

> > > I used the little pans (dark colored) to make " hamburger " type

> > > buns, the bottoms came out really dark (still very tasty) but

> > > is this from the dark colored pan, too high of oven temp, or

> > > something else?

> > > The flour mix I used is the four (bean) flour, I used the

> > > pam type spray and brown rice flour to grease and dust the pans.

> > > And on a brighter note to the fellow gluten challengers:

> > > Even though the test results came back " negative " After being

> > > GF going on 5 days, CF for 3 days.... I feel WONDERFUL, more

> > > energy, no headaches, no heartburn, rash on my face is going

> > > away, etc etc.... I've done so much more today than I have in

> > > a really, really long time. (and the bf told me this a.m. that

> > > if I eat gluten again-for another gluten challenge, he's moving

> > > out LOL)

> > > Thanks

> > > Angie

> > >

> >

>

>

>

>

>

>

>

>

[Guest guest]

Its in her The Gluten-Free Gourmet Cooks Comfort Foods, Page 207, and

I called it wrong, its Mile-High Sourdough

> >

> > Ok, help .....

> > I baked some Bette Hagman rapid sourdough bread today, part of this

> > I used the little pans (dark colored) to make " hamburger " type

> > buns, the bottoms came out really dark (still very tasty) but

> > is this from the dark colored pan, too high of oven temp, or

> > something else?

> > The flour mix I used is the four (bean) flour, I used the

> > pam type spray and brown rice flour to grease and dust the pans.

> > And on a brighter note to the fellow gluten challengers:

> > Even though the test results came back " negative " After being

> > GF going on 5 days, CF for 3 days.... I feel WONDERFUL, more

> > energy, no headaches, no heartburn, rash on my face is going

> > away, etc etc.... I've done so much more today than I have in

> > a really, really long time. (and the bf told me this a.m. that

> > if I eat gluten again-for another gluten challenge, he's moving

> > out LOL)

> > Thanks

> > Angie

> >

>