Re: GF Bread

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

>

January 7, 2006

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.

>

> 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).

January 7, 2006