Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 When making DS's lunch for school, I opened the new bread I was able to find this weekend. It's the brown rice yeast free bread from Ener- g. When I was getting it out of the bag, a small piece of the crust fell off, so I tasted it. I have never gagged on a piece of bread before, until today! That stuff is HORRIBLE!!!!! That brand new loaf of bread went immediately into the trash can!! I also got one of their Tapioca loaves, so that may end up in there too. Last night, we had the chocolate cake that I had made for DH's birthday. What an interesting cake that was! It got so HUGE in the oven, and eventually fell to what I believe was lower than when I initially put the batter in the baking dish. That was the gummmiest cake ever! I'm glad I had also made a pan of brownies - from a mix, of course! Which brings up the next question: Why is everything so gritty?? I had made choc chip cookie (actually made it into bar cookies) from a mix, and they were gritty too. Are we now doomed to a life of gritty and gummy??? If we are, I'll be honest. I'm not going to be able to keep this family GF. DD will, because she's the one with the stomach pains, but the rest of us that are asymptomatic would rather enjoy life more than this! Tell me this gets better! Margie R In South Central PA...on the Mason Dixon Line Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 We also just had a birthday. We did a chocolate mix from Miss Roben’s everyone non-celiac commented on how good it was. Not gritty but dries out quickly. Hy-Vee in our area also decorated it with gluten free whip frosting. The decorator has a celiac grandson. Good for us-bad for him. My husband reminded me as he got seconds for the cake about the first gf cake I made. It was rubber and could have bounced. We had a birthday about 2 weeks after being diagnosed. Also, have you tried this option for bread? The best flavor for purchased bread we’ve found. http://www.kinnikinnick.com/ Just hang in there-it does get better. We are going on 4 years with it. It’s just a challenge. Darla Iowa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 We also just had a birthday. We did a chocolate mix from Miss Roben’s everyone non-celiac commented on how good it was. Not gritty but dries out quickly. Hy-Vee in our area also decorated it with gluten free whip frosting. The decorator has a celiac grandson. Good for us-bad for him. My husband reminded me as he got seconds for the cake about the first gf cake I made. It was rubber and could have bounced. We had a birthday about 2 weeks after being diagnosed. Also, have you tried this option for bread? The best flavor for purchased bread we’ve found. http://www.kinnikinnick.com/ Just hang in there-it does get better. We are going on 4 years with it. It’s just a challenge. Darla Iowa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 Many gluten free breads are best toasted. We never pack it for lunches where we can't heat it. As for the grittiness, try using a finer grind rice flour. We buy ours at the Asian market, although Ener-G's white rice flour had a finer grind also. Another trick I found that worked is to let the batter sit for awhile before baking. That seemed to make a difference. Jupiter, FL Frustration When making DS's lunch for school, I opened the new bread I was able to find this weekend. It's the brown rice yeast free bread from Ener- g. When I was getting it out of the bag, a small piece of the crust fell off, so I tasted it. I have never gagged on a piece of bread before, until today! That stuff is HORRIBLE!!!!! That brand new loaf of bread went immediately into the trash can!! I also got one of their Tapioca loaves, so that may end up in there too.Last night, we had the chocolate cake that I had made for DH's birthday. What an interesting cake that was! It got so HUGE in the oven, and eventually fell to what I believe was lower than when I initially put the batter in the baking dish. That was the gummmiest cake ever! I'm glad I had also made a pan of brownies - from a mix, of course! Which brings up the next question: Why is everything so gritty?? I had made choc chip cookie (actually made it into bar cookies) from a mix, and they were gritty too. Are we now doomed to a life of gritty and gummy??? If we are, I'll be honest. I'm not going to be able to keep this family GF. DD will, because she's the one with the stomach pains, but the rest of us that are asymptomatic would rather enjoy life more than this!Tell me this gets better!Margie RIn South Central PA...on the Mason Dixon Line Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 I find that i can only eat the Ener-G breads as buttery grilled cheese. The brown rice(yeast-free or not) actually makes an extremely delicious grilled cheese. Kind of sweet tasting compared to white rice bread. but I agree, I could never eat it straight from the package. We make our own bread in a bread machine. The recipe is the closest tasting to regular bread. > When making DS's lunch for school, I opened the new bread I was able > to find this weekend. It's the brown rice yeast free bread from Ener- > g. When I was getting it out of the bag, a small piece of the crust > fell off, so I tasted it. I have never gagged on a piece of bread > before, until today! That stuff is HORRIBLE!!!!! That brand new > loaf of bread went immediately into the trash can!! I also got one > of their Tapioca loaves, so that may end up in there too. > Last night, we had the chocolate cake that I had made for DH's > birthday. What an interesting cake that was! It got so HUGE in the > oven, and eventually fell to what I believe was lower than when I > initially put the batter in the baking dish. That was the gummmiest > cake ever! I'm glad I had also made a pan of brownies - from a mix, > of course! Which brings up the next question: Why is everything so > gritty?? I had made choc chip cookie (actually made it into bar > cookies) from a mix, and they were gritty too. Are we now doomed to > a life of gritty and gummy??? If we are, I'll be honest. I'm not > going to be able to keep this family GF. DD will, because she's the > one with the stomach pains, but the rest of us that are asymptomatic > would rather enjoy life more than this! > > Tell me this gets better! > > > Margie R > In South Central PA...on the Mason Dixon Line > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 I find that i can only eat the Ener-G breads as buttery grilled cheese. The brown rice(yeast-free or not) actually makes an extremely delicious grilled cheese. Kind of sweet tasting compared to white rice bread. but I agree, I could never eat it straight from the package. We make our own bread in a bread machine. The recipe is the closest tasting to regular bread. > When making DS's lunch for school, I opened the new bread I was able > to find this weekend. It's the brown rice yeast free bread from Ener- > g. When I was getting it out of the bag, a small piece of the crust > fell off, so I tasted it. I have never gagged on a piece of bread > before, until today! That stuff is HORRIBLE!!!!! That brand new > loaf of bread went immediately into the trash can!! I also got one > of their Tapioca loaves, so that may end up in there too. > Last night, we had the chocolate cake that I had made for DH's > birthday. What an interesting cake that was! It got so HUGE in the > oven, and eventually fell to what I believe was lower than when I > initially put the batter in the baking dish. That was the gummmiest > cake ever! I'm glad I had also made a pan of brownies - from a mix, > of course! Which brings up the next question: Why is everything so > gritty?? I had made choc chip cookie (actually made it into bar > cookies) from a mix, and they were gritty too. Are we now doomed to > a life of gritty and gummy??? If we are, I'll be honest. I'm not > going to be able to keep this family GF. DD will, because she's the > one with the stomach pains, but the rest of us that are asymptomatic > would rather enjoy life more than this! > > Tell me this gets better! > > > Margie R > In South Central PA...on the Mason Dixon Line > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 I find that i can only eat the Ener-G breads as buttery grilled cheese. The brown rice(yeast-free or not) actually makes an extremely delicious grilled cheese. Kind of sweet tasting compared to white rice bread. but I agree, I could never eat it straight from the package. We make our own bread in a bread machine. The recipe is the closest tasting to regular bread. > When making DS's lunch for school, I opened the new bread I was able > to find this weekend. It's the brown rice yeast free bread from Ener- > g. When I was getting it out of the bag, a small piece of the crust > fell off, so I tasted it. I have never gagged on a piece of bread > before, until today! That stuff is HORRIBLE!!!!! That brand new > loaf of bread went immediately into the trash can!! I also got one > of their Tapioca loaves, so that may end up in there too. > Last night, we had the chocolate cake that I had made for DH's > birthday. What an interesting cake that was! It got so HUGE in the > oven, and eventually fell to what I believe was lower than when I > initially put the batter in the baking dish. That was the gummmiest > cake ever! I'm glad I had also made a pan of brownies - from a mix, > of course! Which brings up the next question: Why is everything so > gritty?? I had made choc chip cookie (actually made it into bar > cookies) from a mix, and they were gritty too. Are we now doomed to > a life of gritty and gummy??? If we are, I'll be honest. I'm not > going to be able to keep this family GF. DD will, because she's the > one with the stomach pains, but the rest of us that are asymptomatic > would rather enjoy life more than this! > > Tell me this gets better! > > > Margie R > In South Central PA...on the Mason Dixon Line > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2006 Report Share Posted February 7, 2006 Margie, If you get totally frustrated and give up your career as a GF chef, you could become a comedian. Your e-mail brightened my day! I'm in total agreement on the bread. My sister sent us a loaf of the Ener-G white rice bread. It looks like a rubber byproduct, and we still haven't opened it...since mid December. Others' suggestions to use a finer grind of rice flour are good. It doesn't help much when you are using a mix, though. I long ago gave up on rice flour in my baking from scratch. I routinely use a combination of 1/3 cornstarch, 1/3 tapioca, and 1/3 garbanzo bean flour with 1 tsp of xanthan gum/cup of flour mix. I substitute it just like regular flour, and it makes the best darn cookies, brownies, corn bread, pancakes, and waffles. Some people don't like the taste of the garbanzo flour, but I always use it in recipes with cinnamon, ginger, spices, vanilla, etc. to mask any aftertaste. No more grit! As for cakes, I either make my own mix or use GF Pantry's cake mixes. Instead of following their directions, I add: 1/2 C sugar 1 package instant pudding or jello (chocolate pudding for chocolate cake) 1/2 C oil 3/4 C orange juice 4 eggs Recently, I put in a package of cherry jello, and made what my kids called Patri-cakes (cupcakes the color of on SpongeBob.) The gelatin (in the Jello) counteracts the grittiness of the rice flour in the mix and seems to keep the cake from falling. They are great, tasty PINK cupcakes, good for Valentines Day at any rate. I sympathesize with you as the GF chef in your household. It is my husband and one of my teenage sons that are celiacs. I made a decision in the beginning to make the whole house GF to avoid contamination and to make it more likely that my teenage son could follow the diet without building up resentment. The result has been an 18-month quest to produce food that is gluten free and uncompromised in quality. After all, I'm eating this stuff, too. Let me tell you, it has been an adventure, but a most rewarding one at that. This message board and the delphiforum group, have some creative, determined cooks that are a continual source of inspiration. Being me, I always tweak every recipe I get my hands on, but that's part of the adventure. It does get better. Try these cookies, they will cheer you up: in VT GF Chocolate Chip Cookies 2-1/4 C GF Flour Mix* ¼ C cornstarch 1 tsp baking powder ½ tsp salt ½ C butter (softened) ¼ C olive oil ¾ C sugar ¾ C brown sugar 2 tsp vanilla 2 eggs 2 tsp cinnamon 1 bag (12 oz) chocolate chips 1 C walnuts (optional) *I use: ¾ C garbanzo flour ¾ C tapioca flour ¾ C cornstarch 2 tsp xanthan gum 1. Cream sugar, butter, and oil 2. Add eggs and vanilla, one at a time 3. Mix all dry ingredients and combine with wet ingredients 4. Drop by teaspoons onto parchment-lined baking tray 5. Bake at 375 for 13-15 minutes Note: this GF flour mix contains flours that absorb water from the air. If your mixture doesn't seem stiff enough or the cookies spread too much, add another 1/4 C of GF flour mix. Quote Link to comment Share on other sites More sharing options...
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