Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 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 > > > > 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 > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 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 > > > > 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 > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2006 Report Share Posted January 7, 2006 Thanks, Cheryl. I might take you up on that at some point. I should try the sorghum bread, but it will have to wait until my kitchen is remodeled. Demo is set to begin in about a week. We'll likely be eating at Deby's alot in the next month or so! Sue in Denver > > > 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 > > > > > Quote Link to comment Share on other sites More sharing options...
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