Guest guest Posted August 14, 2005 Report Share Posted August 14, 2005 Do you add yeast to the bread? ________________________________ From: SillyYaks on behalf of hs_myangels@... Sent: Sun 8/14/2005 8:37 AM To: SillyYaks Subject: Bread recipe input I found the perfect bread mix. Tom's Light Gluten free bread mix from Gluten Free Pantry. My Dh, who is the one to slice the bread after I bake it, commented that it was the closest to " regular " bread for texture that he had seen me make in the 5 years I've been doing this. It tasted great and toasted faster and darker (almost burnt it, wasn't expecting it to brown so well). But my problem is that it's 4.75 a mix. DH is laid off now and we can't afford that every time I make a loaf of bread. Guess I'm back to experimenting. The list of ingredients said chickpea flour, tapioca starch, cornstarch, sugar, salt, cream of tartar, and xanthum gum. My question is, how much do you think I need of the cream of tartar and sugar? Loriann aka Flitter the Christian clown and Celiac Disease Wife to Dewight, USNavy Retired Mom to , 15, Down Syndrome, PDD-NOS and Celiac Disease and , 6 and ADHD Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2005 Report Share Posted August 14, 2005 Do you add yeast to the bread? ________________________________ From: SillyYaks on behalf of hs_myangels@... Sent: Sun 8/14/2005 8:37 AM To: SillyYaks Subject: Bread recipe input I found the perfect bread mix. Tom's Light Gluten free bread mix from Gluten Free Pantry. My Dh, who is the one to slice the bread after I bake it, commented that it was the closest to " regular " bread for texture that he had seen me make in the 5 years I've been doing this. It tasted great and toasted faster and darker (almost burnt it, wasn't expecting it to brown so well). But my problem is that it's 4.75 a mix. DH is laid off now and we can't afford that every time I make a loaf of bread. Guess I'm back to experimenting. The list of ingredients said chickpea flour, tapioca starch, cornstarch, sugar, salt, cream of tartar, and xanthum gum. My question is, how much do you think I need of the cream of tartar and sugar? Loriann aka Flitter the Christian clown and Celiac Disease Wife to Dewight, USNavy Retired Mom to , 15, Down Syndrome, PDD-NOS and Celiac Disease and , 6 and ADHD Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2005 Report Share Posted August 14, 2005 Do you add yeast to the bread? ________________________________ From: SillyYaks on behalf of hs_myangels@... Sent: Sun 8/14/2005 8:37 AM To: SillyYaks Subject: Bread recipe input I found the perfect bread mix. Tom's Light Gluten free bread mix from Gluten Free Pantry. My Dh, who is the one to slice the bread after I bake it, commented that it was the closest to " regular " bread for texture that he had seen me make in the 5 years I've been doing this. It tasted great and toasted faster and darker (almost burnt it, wasn't expecting it to brown so well). But my problem is that it's 4.75 a mix. DH is laid off now and we can't afford that every time I make a loaf of bread. Guess I'm back to experimenting. The list of ingredients said chickpea flour, tapioca starch, cornstarch, sugar, salt, cream of tartar, and xanthum gum. My question is, how much do you think I need of the cream of tartar and sugar? Loriann aka Flitter the Christian clown and Celiac Disease Wife to Dewight, USNavy Retired Mom to , 15, Down Syndrome, PDD-NOS and Celiac Disease and , 6 and ADHD Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2005 Report Share Posted August 14, 2005 It comes with a yeast packet. Loriann aka Flitter the Christian clown and Celiac DiseaseWife to Dewight, USNavy RetiredMom to , 15, Down Syndrome, PDD-NOS and Celiac Diseaseand , 6 and ADHD Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2005 Report Share Posted August 14, 2005 That recipe was developed by Tom Van Deman! He is on a different egroup that I lurk on. He allows us to pass on the recipe, as long as we give him credit! So, here is Tom's recipe. ~Adeena CELIAC LIGHT BREAD by Tom Van Deman August 20, 2003 1 1/8 cup Chickpea flour also called Garbanzo bean flour (I grind my own) 1 cup cornstarch (I use Cream corn starch) 1 cup + 1 Tbs. tapioca flour 3 1/2 tsp. xanthan gum or (guargum) 1 1/2 tsp. salt 3 Tbs. brown sugar (Make sure that there are no lumps) 1/4 tsp. cream of tartar 3 eggs, lightly beaten 1 1/8 cup warm water (uncomfortable to touch but not boiling) 3 Tbs. vegetable oil (I use peanut oil or canola oil) 2 1/4 tsp. active dry yeast Bread Machine Method WARNING: Adding more liquids or flours or reducing same could cause the bread to be uncooked thoroughly on the inside or to be too heavy. Also I am at almost 6000 feet altitude in Denver area which might cause your bread to be slightly different than mine. First try it as is and then experiment if necessary. Combine all of the dry ingredients in a medium size bowl except for the yeast. Mix dry ingredients thoroughly with wire whisk. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and thoroughly mix with wire whisk. Pour the liquid ingredients into your bread machine bowl (I use my Zoj). Immediately spoon in your dry mixed ingredients on top of the wet ingredients to make a mound in the center but covering all of the wet ingredients. With a spoon or spatula make a small depression in top of your dry ingredients (must be dry for the yeast) and immediately spoon in your yeast. Place your bread machine pan in the machine correctly and turn the machine to regular wheat bread cycle and turn on machine. (This dough will need two kneadings in order to get its content to proper consistency.) Do not add any more liquids or flour. The dough will form a sticky ball. With a spatula scrape down the sides of machine bowl to make sure all of the dry ingredients get into the dough ball. On the rise cycle use your spatula that is wet to smooth the top of the loaf, if desired. Bake the bread using the medium crust setting. When finished turn the loaf out onto your wire rack and allow bread to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice while hot.) Slice the bread thin with a serrated bread knife or electric knife and enjoy. Oven Method Turn your oven to 375 degrees. Combine all of the dry ingredients in a medium size bowl or your mixer bowl including the yeast. Mix thoroughly on medium or low setting. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are mixed. Pour wet ingredients into the dry ingredients and mix with your mixer on medium speed (Use paddle or dough hook). When sticky ball forms scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 1 minute more. Scrape into a 9 x 5-inch lightly greased loaf pan. Cover with plastic wrap, set in non-drafty warm place and let rise until at least double size (approximately 45 to 60 minutes). Remove plastic wrap and pace pan in preheated oven. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon. Turn the loaf out onto your wire rack and allow loaf to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice when hot.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2005 Report Share Posted August 14, 2005 That recipe was developed by Tom Van Deman! He is on a different egroup that I lurk on. He allows us to pass on the recipe, as long as we give him credit! So, here is Tom's recipe. ~Adeena CELIAC LIGHT BREAD by Tom Van Deman August 20, 2003 1 1/8 cup Chickpea flour also called Garbanzo bean flour (I grind my own) 1 cup cornstarch (I use Cream corn starch) 1 cup + 1 Tbs. tapioca flour 3 1/2 tsp. xanthan gum or (guargum) 1 1/2 tsp. salt 3 Tbs. brown sugar (Make sure that there are no lumps) 1/4 tsp. cream of tartar 3 eggs, lightly beaten 1 1/8 cup warm water (uncomfortable to touch but not boiling) 3 Tbs. vegetable oil (I use peanut oil or canola oil) 2 1/4 tsp. active dry yeast Bread Machine Method WARNING: Adding more liquids or flours or reducing same could cause the bread to be uncooked thoroughly on the inside or to be too heavy. Also I am at almost 6000 feet altitude in Denver area which might cause your bread to be slightly different than mine. First try it as is and then experiment if necessary. Combine all of the dry ingredients in a medium size bowl except for the yeast. Mix dry ingredients thoroughly with wire whisk. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and thoroughly mix with wire whisk. Pour the liquid ingredients into your bread machine bowl (I use my Zoj). Immediately spoon in your dry mixed ingredients on top of the wet ingredients to make a mound in the center but covering all of the wet ingredients. With a spoon or spatula make a small depression in top of your dry ingredients (must be dry for the yeast) and immediately spoon in your yeast. Place your bread machine pan in the machine correctly and turn the machine to regular wheat bread cycle and turn on machine. (This dough will need two kneadings in order to get its content to proper consistency.) Do not add any more liquids or flour. The dough will form a sticky ball. With a spatula scrape down the sides of machine bowl to make sure all of the dry ingredients get into the dough ball. On the rise cycle use your spatula that is wet to smooth the top of the loaf, if desired. Bake the bread using the medium crust setting. When finished turn the loaf out onto your wire rack and allow bread to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice while hot.) Slice the bread thin with a serrated bread knife or electric knife and enjoy. Oven Method Turn your oven to 375 degrees. Combine all of the dry ingredients in a medium size bowl or your mixer bowl including the yeast. Mix thoroughly on medium or low setting. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are mixed. Pour wet ingredients into the dry ingredients and mix with your mixer on medium speed (Use paddle or dough hook). When sticky ball forms scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 1 minute more. Scrape into a 9 x 5-inch lightly greased loaf pan. Cover with plastic wrap, set in non-drafty warm place and let rise until at least double size (approximately 45 to 60 minutes). Remove plastic wrap and pace pan in preheated oven. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon. Turn the loaf out onto your wire rack and allow loaf to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice when hot.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2005 Report Share Posted August 14, 2005 That recipe was developed by Tom Van Deman! He is on a different egroup that I lurk on. He allows us to pass on the recipe, as long as we give him credit! So, here is Tom's recipe. ~Adeena CELIAC LIGHT BREAD by Tom Van Deman August 20, 2003 1 1/8 cup Chickpea flour also called Garbanzo bean flour (I grind my own) 1 cup cornstarch (I use Cream corn starch) 1 cup + 1 Tbs. tapioca flour 3 1/2 tsp. xanthan gum or (guargum) 1 1/2 tsp. salt 3 Tbs. brown sugar (Make sure that there are no lumps) 1/4 tsp. cream of tartar 3 eggs, lightly beaten 1 1/8 cup warm water (uncomfortable to touch but not boiling) 3 Tbs. vegetable oil (I use peanut oil or canola oil) 2 1/4 tsp. active dry yeast Bread Machine Method WARNING: Adding more liquids or flours or reducing same could cause the bread to be uncooked thoroughly on the inside or to be too heavy. Also I am at almost 6000 feet altitude in Denver area which might cause your bread to be slightly different than mine. First try it as is and then experiment if necessary. Combine all of the dry ingredients in a medium size bowl except for the yeast. Mix dry ingredients thoroughly with wire whisk. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and thoroughly mix with wire whisk. Pour the liquid ingredients into your bread machine bowl (I use my Zoj). Immediately spoon in your dry mixed ingredients on top of the wet ingredients to make a mound in the center but covering all of the wet ingredients. With a spoon or spatula make a small depression in top of your dry ingredients (must be dry for the yeast) and immediately spoon in your yeast. Place your bread machine pan in the machine correctly and turn the machine to regular wheat bread cycle and turn on machine. (This dough will need two kneadings in order to get its content to proper consistency.) Do not add any more liquids or flour. The dough will form a sticky ball. With a spatula scrape down the sides of machine bowl to make sure all of the dry ingredients get into the dough ball. On the rise cycle use your spatula that is wet to smooth the top of the loaf, if desired. Bake the bread using the medium crust setting. When finished turn the loaf out onto your wire rack and allow bread to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice while hot.) Slice the bread thin with a serrated bread knife or electric knife and enjoy. Oven Method Turn your oven to 375 degrees. Combine all of the dry ingredients in a medium size bowl or your mixer bowl including the yeast. Mix thoroughly on medium or low setting. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are mixed. Pour wet ingredients into the dry ingredients and mix with your mixer on medium speed (Use paddle or dough hook). When sticky ball forms scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 1 minute more. Scrape into a 9 x 5-inch lightly greased loaf pan. Cover with plastic wrap, set in non-drafty warm place and let rise until at least double size (approximately 45 to 60 minutes). Remove plastic wrap and pace pan in preheated oven. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon. Turn the loaf out onto your wire rack and allow loaf to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice when hot.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2005 Report Share Posted August 14, 2005 Thank you tremendously! I have it saved on my computer, and printed out as well! Loriann aka Flitter the Christian clown and Celiac DiseaseWife to Dewight, USNavy RetiredMom to , 15, Down Syndrome, PDD-NOS and Celiac Diseaseand , 6 and ADHD Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2005 Report Share Posted August 14, 2005 Thank you tremendously! I have it saved on my computer, and printed out as well! Loriann aka Flitter the Christian clown and Celiac DiseaseWife to Dewight, USNavy RetiredMom to , 15, Down Syndrome, PDD-NOS and Celiac Diseaseand , 6 and ADHD Quote Link to comment Share on other sites More sharing options...
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