Preservative For Gluten-free Bread
Posted 01 January 2004 - 04:53 AM
I manage to bake pretty decent gluten-free bread, but it only tastes good for the first 24 hours or so. Next day it can be freshened up by toasting it in the oven, but when another day has passed it can be thrown out.
Is there some preservative that can be added to the mix to make the bread stay fresh longer? They put preservatives in regular bread, so why not in our fake stuff?
Posted 01 January 2004 - 09:02 AM
Posted 01 January 2004 - 04:02 PM
Posted 03 January 2004 - 11:43 AM
As to keeping the bread from going bad. just give up and freeze it and plan to eat it toasted.. It taste better toasted anyway. I usually bake in smaller pans so that I can make several small loaves rather than one large one. It works better for me.
Posted 04 January 2004 - 04:17 AM
Posted 06 January 2004 - 03:44 PM
Posted 06 January 2004 - 03:58 PM
Posted 07 January 2004 - 04:12 PM
Posted 07 January 2004 - 05:54 PM
Yes, I would like a good bread recipe too, don't have any xanthan gum however, and all recipes seem to call for it. We do have rice flour, potatoe flour and potatoe starch but that is it for now, made some bread out of those but it was heavy and wet.
I can really relate to your message as I did the same thing! I had Potato flour, soy flour, and rice flour-I good combination I Thought! I saw a recipe I wanted to try ( substituting what I had for what the recipe called for) and talk about wet and heavy!! I even baked it in the oven for an hour after taking it from the bread maker<grin>. It was still wet and heavy! Later I saw an explanation on this board that said we are supposed to BAKE bread with potato starch and use potato flour as a thickener, like when making gravy or sauces. I had purchased my exanthan gun by then, but like you, I only buy an item or 2 at a time. I still haven't bought the correct flours so I haven't made more bread but will someday. I do make a lot of cornbread and I use it for sandwiches because I fry it in an 8 in. skillet like a pancake. Then I spread it with p-nut butter and jelly and indulge!
I hope this helps, even if it's only to let you know that you are not the only one who likes to experiment with what you have! There are recipes on the old message board for bread and other things that we can still go to. I'm printing a few recipes from time to time so that I'll have them before they close our connection to it. HAPPY BAKING!!
Posted 07 January 2004 - 06:01 PM
I will go look up those posts on the old boards...great suggestion.
Posted 07 January 2004 - 06:13 PM
can anyone help with my bread problem? I make the Bette Hagman Featherlight mix, the bread is great , until I freeze it. I slice it when cooled and then freeze it. The next day a take out 2 slices for lunch but it is already starting to crumble.
I don't know if this will help you as I've never frozen my bread, I just put it in like zip-lock bags and refrigerate it. I've also never made
GOOD light bread! But I do make a lot of cornbread, substituting rice flour for wheat flour. I fry this in an 8 IN. skillet like a pancake and use it for sandwiches.
It was always more crumbly than good cornbread but then it started to split like pita pocket bread and I was lost. Then I made bread and substitued potatoe flour for what the recipe called for--it was wet and very heavy and I saw the message here that stated that we should use potato starch for our bread, not potato flour.
This got me to thinking and I added some potato flour to the cornbread, just a little, and IT WORKED! My cornbread was moist, not wet, and did not crumble any more! I was thrilled!!
I guess we'll all just keep asking for help and trying our wings. Others have more experience and knowledge and probably better suggestions but I just wanted to share my experience with you. Granny
Posted 10 January 2004 - 02:08 PM
Posted 10 January 2004 - 05:22 PM
Shirley, Would you mind sharing this recipe? I'd love to have it. Also is tapioca flour and tapioca starch the same thing. I found the starch today but not the flour and employee there said it's the same, but I'd prefer your opinion.
Has anyone else tried Hagman's recipe for tapioca bread?
Posted 10 January 2004 - 08:34 PM
Posted 10 January 2004 - 08:40 PM
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