Re: Re: GF Bread

January 7, 2006

I have the pasta attachment for my KA and now that we're gf I don't know what to do with it!!? Anyone got any good handmade pasta recipes and tips?? It'd really be a treat!! I have had mixed success with making bread. It seems to be so crumbly after it cools! I have the recipe from Gluten free baking and More. It was good right out of the oven!I thought I had hit pay dirt! But once it cooled, it became heavy and dry crumbly. I miss my tuna sandwiches with tomato, lettuce and avocado!! It's just not the same on a rice cracker! : ) kathiRejoyce Hanson wrote: I haven't tried Bread on my own -- Thumbs up for getting it right!!! I tried the GF Pantry Bread Mix and it was like $6 at the

grocerystore and it didn't cook in the middle well. I tried 2X at a loss of$12 (the size was comparable to the 1/2 loafs sold). The Ener-G LightBrown Rice is what I've been buying for my little guy, it's about 3.29for a 1/2 size loaf. Since my guy doesn't like bread, he doesn't eatit quickly enough for me to worry just yet about making it to 'savemoney'. But he is gradually eating a little more.We did on great thing just before we found out he had CD -- we boughtthe Food Saver at Costco!!! (DH threw it in the cart from me wooingover it!!! LOL) I buy the loaf of bread, package it in 2slices perpk, vacuum seal it lightly, then freeze it. When he wants cinnimontoast or a PB & J -- I take out what I need.I want to make some bread for him. I make our bread whole wheat withfresh milled grain from a friend. I want to do the same for him withfresh milled rice flour (brown,

white), millet flour, quinoa flour,aramatha (sp), etc. But I guess I should start with the basics andwork from there, b/c as I remember when I started making bread Istarted with the basic white.I too bought a KA at Costco, if it weren't for reading post here -- Iwould not have known Costco was running a sale or even carried them. It is quite a change from my Sunbeam and I'm still getting use to it.A few times I thought to myself, why did I give my Sunbeam away b/cthis stinks (whipping a small amount of butter to fluffy for cookies).But being able to have the machine mix while I add ingredients isgreat -- I need to get the pour shield, and the pasta attachments, anda grain mill (probably a wonder mill if it has an attachment tooperate off the kitchen aid as it does the Bosch)...I'm collecting names of GF cook books. As I've learned, everyone'staste is different. I don't think the Ener-G bread is that

bad whenwarm, texture is a bit different.Thanks for the review on Roben Ryberg.RejoyceWinchester, VA>> So I made my first GF bread last night. It was actually decent -and about a million times better than the sawdust at the store! Itwas just the most basic white bread from Roben Ryberg's book. Supereasy (although I didn't let the milk sit out long enough to get warm,so maybe it didn't rise enough).> > Thanks to everyone who gave input about the mixers - I finally brokedown and got the KA at Costco. Okay, DH finally threw in the cartbecause he was tired of me mooning over it every time we wentshopping. LOL! Tomorrow I'm making cheese straws, and possiblybrownies. Woo hoo!> > Trudy>

January 7, 2006

I'm on my way to the kitchen to try this out!! Thanks! kathi Krupp wrote: I make this bread about every other week for my 6 yr. old son- he loves sandwiches. So easy with the KA mixer. It's from on's book....wouldn't necessarily recommend the book but do love this recipe. comes out great every time. It really tastes delicious when still slightly warm. I slice it when cooled and freeze the slices (with waxed paper in between). I don't use it for hamburger buns though. Give it a try! Re: GF Bread I haven't tried Bread on my own -- Thumbs up for getting it right!!! I tried the GF Pantry Bread Mix and it was like $6 at the grocery store and it didn't cook in the middle well. I tried 2X at a loss of $12 (the size was comparable to the 1/2 loafs sold). The Ener-G Light Brown Rice is what I've been buying for my little guy, it's about 3.29 for a 1/2 size loaf. Since my guy doesn't like bread, he doesn't eat it quickly enough for me to worry just yet about making it to

'save money'. But he is gradually eating a little more. We did on great thing just before we found out he had CD -- we bought the Food Saver at Costco!!! (DH threw it in the cart from me wooing over it!!! LOL) I buy the loaf of bread, package it in 2slices per pk, vacuum seal it lightly, then freeze it. When he wants cinnimon toast or a PB & J -- I take out what I need. I want to make some bread for him. I make our bread whole wheat with fresh milled grain from a friend. I want to do the same for him with fresh milled rice flour (brown, white), millet flour, quinoa

flour, aramatha (sp), etc. But I guess I should start with the basics and work from there, b/c as I remember when I started making bread I started with the basic white. I too bought a KA at Costco, if it weren't for reading post here -- I would not have known Costco was running a sale or even carried them. It is quite a change from my Sunbeam and I'm still getting use to it. A few times I thought to myself, why did I give my Sunbeam away b/c this stinks (whipping a small amount of butter to fluffy for cookies). But being able to have the machine mix while I add ingredients is great -- I need to get the pour

shield, and the pasta attachments, and a grain mill (probably a wonder mill if it has an attachment to operate off the kitchen aid as it does the Bosch)... I'm collecting names of GF cook books. As I've learned, everyone's taste is different. I don't think the Ener-G bread is that bad when warm, texture is a bit different. Thanks for the review on Roben Ryberg. Rejoyce Winchester, VA

> > So I made my first GF bread last night. It was actually decent - and about a million times better than the sawdust at the store! It was just the most basic white bread from Roben Ryberg's book. Super easy (although I didn't let the milk sit out long enough to get warm, so maybe it didn't rise enough). > > Thanks to everyone who gave input about the mixers - I finally broke down and got the KA at Costco. Okay, DH finally threw in the

cart because he was tired of me mooning over it every time we went shopping. LOL! Tomorrow I'm making cheese straws, and possibly brownies. Woo hoo! > > Trudy >

January 7, 2006

I use Hagman's tapioca bread recipe and make English muffins out of it, so we can have one slice at a time. But yesterday when I was making the bread, I discovered two new things about it. First of all I forgot to spray Pam on one cookie sheet and made a terrible mess with 4 muffins so I just sprayed over the muffins on the top (don't know why I did this). But the muffins turned out really crispy crusted on top like bread sticks or crusty buns. Then I also used Authentic Foods fine grind white rice flour instead of Bob's Red Mill rice flour and they turned out not gritty. So, live and learn. Gluten free is not easy, but challenging. Shirley in San Diegocheryl in colorado wrote: Sue,Have you tried the Irene's Sorghum bread that is in the files section? My kids

rip it out of my hands as I am slicing it and even my cat has been know to take a bite out of a cooling loaf! Since you are in Denver and I am in Highlands Ranch, maybe you could come over and sample some of mine before you try baking it? If you want to, contact me privately:pricer15@...Cheryl in Coloradozoemom2001 wrote: We haven't yet found a GF bread any of us will eat un-toasted. But, I'd recommend trying the Ruttledge Bun recipe in the files section of the site. I bake it in mini loaf pans to make kind of a small sub-sandwhich kind of bun. Very yummy toasted. Freezes very well too.The other recipe we like is Bette Hagman's sourdough bread. Again, best when toasted but it makes a great sandwhich.Sue in Denver

January 7, 2006

I use Hagman's tapioca bread recipe and make English muffins out of it, so we can have one slice at a time. But yesterday when I was making the bread, I discovered two new things about it. First of all I forgot to spray Pam on one cookie sheet and made a terrible mess with 4 muffins so I just sprayed over the muffins on the top (don't know why I did this). But the muffins turned out really crispy crusted on top like bread sticks or crusty buns. Then I also used Authentic Foods fine grind white rice flour instead of Bob's Red Mill rice flour and they turned out not gritty. So, live and learn. Gluten free is not easy, but challenging. Shirley in San Diegocheryl in colorado wrote: Sue,Have you tried the Irene's Sorghum bread that is in the files section? My kids

rip it out of my hands as I am slicing it and even my cat has been know to take a bite out of a cooling loaf! Since you are in Denver and I am in Highlands Ranch, maybe you could come over and sample some of mine before you try baking it? If you want to, contact me privately:pricer15@...Cheryl in Coloradozoemom2001 wrote: We haven't yet found a GF bread any of us will eat un-toasted. But, I'd recommend trying the Ruttledge Bun recipe in the files section of the site. I bake it in mini loaf pans to make kind of a small sub-sandwhich kind of bun. Very yummy toasted. Freezes very well too.The other recipe we like is Bette Hagman's sourdough bread. Again, best when toasted but it makes a great sandwhich.Sue in Denver

January 7, 2006

I use Hagman's tapioca bread recipe and make English muffins out of it, so we can have one slice at a time. But yesterday when I was making the bread, I discovered two new things about it. First of all I forgot to spray Pam on one cookie sheet and made a terrible mess with 4 muffins so I just sprayed over the muffins on the top (don't know why I did this). But the muffins turned out really crispy crusted on top like bread sticks or crusty buns. Then I also used Authentic Foods fine grind white rice flour instead of Bob's Red Mill rice flour and they turned out not gritty. So, live and learn. Gluten free is not easy, but challenging. Shirley in San Diegocheryl in colorado wrote: Sue,Have you tried the Irene's Sorghum bread that is in the files section? My kids

rip it out of my hands as I am slicing it and even my cat has been know to take a bite out of a cooling loaf! Since you are in Denver and I am in Highlands Ranch, maybe you could come over and sample some of mine before you try baking it? If you want to, contact me privately:pricer15@...Cheryl in Coloradozoemom2001 wrote: We haven't yet found a GF bread any of us will eat un-toasted. But, I'd recommend trying the Ruttledge Bun recipe in the files section of the site. I bake it in mini loaf pans to make kind of a small sub-sandwhich kind of bun. Very yummy toasted. Freezes very well too.The other recipe we like is Bette Hagman's sourdough bread. Again, best when toasted but it makes a great sandwhich.Sue in Denver

January 7, 2006

I got a Food Saver for Christmas. Since the Ener-G bread is in the heat sealed packages, we tried resealing the original package after removing slices, and it worked! I have two kids that eat more bread than the rest of us, so we trained them on how to reseal it. Remember to just use the seal, not the vacuum and seal. We tried that the first time on eight slices that we had repackaged into the Food Saver bag. We turned it into some pretty compressed slices. I turned them into croutons, so it all worked out. Have you discovered that hitting the vacuum and seal again while it's working will stop it? We figured that out after our compressed bread incident. Re: GF Bread

We did on great thing just before we found out he had CD -- we boughtthe Food Saver at Costco!!! (DH threw it in the cart from me wooingover it!!! LOL) I buy the loaf of bread, package it in 2slices perpk, vacuum seal it lightly, then freeze it. When he wants cinnimontoast or a PB & J -- I take out what I need.

January 7, 2006

I got a Food Saver for Christmas. Since the Ener-G bread is in the heat sealed packages, we tried resealing the original package after removing slices, and it worked! I have two kids that eat more bread than the rest of us, so we trained them on how to reseal it. Remember to just use the seal, not the vacuum and seal. We tried that the first time on eight slices that we had repackaged into the Food Saver bag. We turned it into some pretty compressed slices. I turned them into croutons, so it all worked out. Have you discovered that hitting the vacuum and seal again while it's working will stop it? We figured that out after our compressed bread incident. Re: GF Bread

We did on great thing just before we found out he had CD -- we boughtthe Food Saver at Costco!!! (DH threw it in the cart from me wooingover it!!! LOL) I buy the loaf of bread, package it in 2slices perpk, vacuum seal it lightly, then freeze it. When he wants cinnimontoast or a PB & J -- I take out what I need.

January 7, 2006

I got a Food Saver for Christmas. Since the Ener-G bread is in the heat sealed packages, we tried resealing the original package after removing slices, and it worked! I have two kids that eat more bread than the rest of us, so we trained them on how to reseal it. Remember to just use the seal, not the vacuum and seal. We tried that the first time on eight slices that we had repackaged into the Food Saver bag. We turned it into some pretty compressed slices. I turned them into croutons, so it all worked out. Have you discovered that hitting the vacuum and seal again while it's working will stop it? We figured that out after our compressed bread incident. Re: GF Bread

We did on great thing just before we found out he had CD -- we boughtthe Food Saver at Costco!!! (DH threw it in the cart from me wooingover it!!! LOL) I buy the loaf of bread, package it in 2slices perpk, vacuum seal it lightly, then freeze it. When he wants cinnimontoast or a PB & J -- I take out what I need.

January 7, 2006

I have an older Food Saver model that you can not stop the vacuum

sealing. If I want to seal a crushable item like bread, I have to use

one of the canisters, or my jar sealer attachment. I ususally just put

my loaves of baked bread in freezer bags and stick them right in the

freezer. They do get cystals of ice on them (which doesn't happen in

vacuum sealed foods) but we don't notice them once we toast the bread.

Cheryl in Colorado

Minnich wrote:

I got a Food Saver for Christmas.

Since the Ener-G bread is in the heat sealed packages, we tried

resealing the original package

after removing slices, and it worked! I have two kids that eat more

bread than the rest of us, so we trained them on how to reseal it.

Remember to just use the seal, not the vacuum and seal. We tried that

the first time on eight slices that we had repackaged into the Food

Saver bag. We turned it into some pretty compressed slices. I turned

them into croutons, so it all worked out. Have you discovered that

hitting the vacuum and seal again while it's working will stop it? We

figured that out after our compressed bread incident. -----

Original Message -----

From:

Rejoyce

Hanson

To:

SillyYaks

Sent:

Saturday, January 07, 2006 11:17 AM

Subject:

Re: GF Bread

We did on great thing just before we found out he had CD -- we bought

the Food Saver at Costco!!! (DH threw it in the cart from me wooing

over it!!! LOL) I buy the loaf of bread, package it in 2slices per

pk, vacuum seal it lightly, then freeze it. When he wants cinnimon

toast or a PB & J -- I take out what I need.

January 7, 2006

> No! It's a BROWN RICE bread recipe!! I didn't use

> the flax 'cuz I didn't have it! : )

>

> here:

>

> Brown Rice Bread

>

> 3 large eggs

> 1/4 cup vegetable oil

> 1 teaspoon lemon juice

> 1 ¼ cups warm water

> 4 tablespoons sugar, divided

> 1 ½ tablespoons active dry yeast

> 2 cups tapioca flour

> 2 cups fine brown rice flour

> 2/3 cup instant non-fat dry milk powder

> 2 teaspoons xanthan gum

> 1 teaspoon salt

> 2 tablespoons ground flax seed (optional)

>

> 1. Bring all refrigerated ingredients to room

> temperature. Grease a 5x9 inch loaf pan.

>

> 2. In the bowl of a stand mixer, combine eggs, oil,

> and lemon juice. Ina large measuring cup, combine

> water, 1 tablespoon sugar and yeast; let stand for 5

> minutes or until foamy. In a medium bowl, combine

> tapioca flour, brown rice flour, dry milk powder,

> xanthan gum, salt, flax seed, and 3 tablespoons sugar.

> Add yeast mixture to the egg mixture, then slowly

> add dry ingredients a little at a time until

> completely incorporated. Mix batter on high speed for

> 3 ½ minutes then pour into prepared pan.

>

> 3. Cover bread with foil and place in a cold oven.

> Set a pan of hot water on a lower shelf underneath the

> bread. Leave for 10 minutes with oven door closed.

> (This will cause the bread to rise quickly). Remove

> bread from oven (do not uncover) and place in a warm

> place in the kitchen. Preheat oven to 400 degrees F.

> Bread will continue to rise as oven preheats.

>

> 4. Uncover bread and bake for 10 minutes to brown the

> top. Cover bread with foil and continue to bake bread

> for 30 minutes. Turn bread out onto a cooling rack.

>

> 5. Hamburger buns:

> Pour batter into English muffin rings, follow

> directions above. Bake for just 15 minutes. Once

> completely cooled these buns freeze well. Always

> serve buns warmed, otherwise they will be crumbly.

>

> --- Sabreena Haque wrote:

>

> ---------------------------------

> Hi,

> Which bread recipe? The Egg loaf one?

> Sabreena

>

>> Kathi -

>>

>> I'm SO glad you liked it! I made some today

> too.....just so easy and my

>> son was thrilled!

>>

>> RE: Re: GF Bread

>>

>> OK Ya'll!! Report time! This bread is

> extremely easy

>> to make.

>> Quick to rise and cook. Came out with a smooth

>> top...not bumpy and alien looking!! Hubby (not

> really

>> gf) ate half the loaf!! It's got nice small

> holes in

>> it I guess because it didn't rise all that

> long. Some

>> I've made have huge holes in grain of the

> bread. This

>> one is very close to our " old " breads I've

> made!!

>>

>> YIPPEE!!! And thanks to for sharing!!

>>

>> kathi

>>

>> --- Krupp

> wrote:

>>

>> ---------------------------------

>> I make this bread about every other week for my

> 6 yr.

>> old son- he loves sandwiches. So easy with the

> KA

>> mixer. It's from on's

> book....wouldn't

>> necessarily recommend the book but do love this

>> recipe. comes out great every time. It really

> tastes

>> delicious when still slightly warm. I slice it

> when

>> cooled and freeze the slices (with waxed paper

> in

>> between). I don't use it for hamburger buns

> though.

>> Give it a try!

>>

>

> ---------------------------------

> YAHOO! GROUPS LINKS

>

> Visit your group " SillyYaks " on the web.

>

January 7, 2006

> No! It's a BROWN RICE bread recipe!! I didn't use

> the flax 'cuz I didn't have it! : )

>

> here:

>

> Brown Rice Bread

>

> 3 large eggs

> 1/4 cup vegetable oil

> 1 teaspoon lemon juice

> 1 ¼ cups warm water

> 4 tablespoons sugar, divided

> 1 ½ tablespoons active dry yeast

> 2 cups tapioca flour

> 2 cups fine brown rice flour

> 2/3 cup instant non-fat dry milk powder

> 2 teaspoons xanthan gum

> 1 teaspoon salt

> 2 tablespoons ground flax seed (optional)

>

> 1. Bring all refrigerated ingredients to room

> temperature. Grease a 5x9 inch loaf pan.

>

> 2. In the bowl of a stand mixer, combine eggs, oil,

> and lemon juice. Ina large measuring cup, combine

> water, 1 tablespoon sugar and yeast; let stand for 5

> minutes or until foamy. In a medium bowl, combine

> tapioca flour, brown rice flour, dry milk powder,

> xanthan gum, salt, flax seed, and 3 tablespoons sugar.

> Add yeast mixture to the egg mixture, then slowly

> add dry ingredients a little at a time until

> completely incorporated. Mix batter on high speed for

> 3 ½ minutes then pour into prepared pan.

>

> 3. Cover bread with foil and place in a cold oven.

> Set a pan of hot water on a lower shelf underneath the

> bread. Leave for 10 minutes with oven door closed.

> (This will cause the bread to rise quickly). Remove

> bread from oven (do not uncover) and place in a warm

> place in the kitchen. Preheat oven to 400 degrees F.

> Bread will continue to rise as oven preheats.

>

> 4. Uncover bread and bake for 10 minutes to brown the

> top. Cover bread with foil and continue to bake bread

> for 30 minutes. Turn bread out onto a cooling rack.

>

> 5. Hamburger buns:

> Pour batter into English muffin rings, follow

> directions above. Bake for just 15 minutes. Once

> completely cooled these buns freeze well. Always

> serve buns warmed, otherwise they will be crumbly.

>

> --- Sabreena Haque wrote:

>

> ---------------------------------

> Hi,

> Which bread recipe? The Egg loaf one?

> Sabreena

>

>> Kathi -

>>

>> I'm SO glad you liked it! I made some today

> too.....just so easy and my

>> son was thrilled!

>>

>> RE: Re: GF Bread

>>

>> OK Ya'll!! Report time! This bread is

> extremely easy

>> to make.

>> Quick to rise and cook. Came out with a smooth

>> top...not bumpy and alien looking!! Hubby (not

> really

>> gf) ate half the loaf!! It's got nice small

> holes in

>> it I guess because it didn't rise all that

> long. Some

>> I've made have huge holes in grain of the

> bread. This

>> one is very close to our " old " breads I've

> made!!

>>

>> YIPPEE!!! And thanks to for sharing!!

>>

>> kathi

>>

>> --- Krupp

> wrote:

>>

>> ---------------------------------

>> I make this bread about every other week for my

> 6 yr.

>> old son- he loves sandwiches. So easy with the

> KA

>> mixer. It's from on's

> book....wouldn't

>> necessarily recommend the book but do love this

>> recipe. comes out great every time. It really

> tastes

>> delicious when still slightly warm. I slice it

> when

>> cooled and freeze the slices (with waxed paper

> in

>> between). I don't use it for hamburger buns

> though.

>> Give it a try!

>>

>

> ---------------------------------

> YAHOO! GROUPS LINKS

>

> Visit your group " SillyYaks " on the web.

>

January 7, 2006

I made her French crusty rolls tonight, with the French Bread/Pizza

dough mix (recipe from her book). They were gobbled up, and no need to

wait until they cool. They were crusty on the outside but soft on the

inside, the way my kids like rolls. I made a few bigger and hid them to

try as sandwich or hamburger buns tomorrow.

Donna

seamaiden399 wrote:

> I can't find the post now, but someone was saying that the bread was

> good straight out of the oven but fell or was not as fluffy later. One

> thing I learned from experimenting with Bette Hagman's recipes is it

> makes a big difference if you leave your delicate GF bread alone out of

> the oven. If you cut it when warm, it loses its stability and falls,

> becoming heavier and more gummy. If you wait until it is cool to cut

> it, the texture really will be better. I know it's hard to resist those

> fresh out of the oven breads... you could buy a little baby loaf pan

> and put a small amount in that and eat that up out of the oven and save

> your big loaf for slicing later? Just a thought.

>

January 7, 2006