336 replies to this topic

[lorka150]

I've made it in the machine, too. Just use your machine however you normally do the gluten-free breads. I know they're all different, and I always yank out the kneader for the second time around. Good luck!

[jerseygrl]

Okay, got mine rising as I write! Combined exactly as orig. recipe. I am going to bake one version in the oven
and next time I am going to try it in MY new Zojirushi X20, using the gluten-free setting.

*anticipating with glee* *hope dd loves it*

[chrissy]

i've got this bread rising in the oven also----can't wait to try it!!

[Katydid]

OK all you bread makers out there- I made this bread last night and it turned out really great. I've been cooking gluten free for my husbnd for 18 years and still have my share of flops when it comes to bread; mostly because I still insist on trying to improve it. But after last night, I'm ready to quit experimenting because this is about as good as it gets.

I used warm milk for the liquid; and like one of the other members, I didn't have garfava (or at least I couldn't find it) so I also substituted it with 1/4 c sorghum flour. For the gluten-free flour blend I used the gluten-free gourmet blend of rice, tapioca, potato starch.

I used a 9 x 5 pan, but mine rose full height in about 45 minutes (vs the 80 minutes mentioned in the recipe) This may have been because I always use the 'quick rise yeast' for all my baking or maybe it was the warm milk. I also use my oven for rising by preheating to 200 and then turning it off.

Baked it 40 minutes at 350, but tented with foil after 10 minutes because I like a lighter, softer crust. By the way, I read somewhere that using milk instead of water when making bread makes for a softer crust -and its true.

The end result was a perfect loaf....no sags, no concaves, cooked consisently completely through, nice tender crust, not too hard or tough. The texture reminded me a lot of the regular whole wheat bread you buy, but with a homemade taste. It was soft and springy. It was the perfect accompanyment to a big kettle of homemade potato soup.

I hope you all have a chance to try this recipe. I'm sold enough that I am going to mix up several individual bags of just the dry ingredients (except yeast) so all I have to do is add the the wet, mix and bake.

Regards,
Kay

[lorka150]

Thank you!

[jerseygrl]

Okay, the flavor of the bread is great. But I goofed. The loaf is all mis-shapened on the top *sigh*, which is why I got a bread machine, heh heh.
But tell me.....it seems like whether out of the oven, or in a bread machine, the gluten-free breads I bake are always a little gummy. Am I not
baking it long enough? I go by the recipe, but this seems to happen. Thanks for any suggestions, or is this just a characteristic of gluten-free
bread that we will have to live with?

[lorka150]

Was this gummy too? There are two breads I always bake, this being one, and neither are ever gummy... The only time I had a gummy bread was when I made pumpkin bread once because I had a lot of pumpkin left over and I threw it all in.. Haha. But to avoid this, cover the top with foil, and lower the temperature, about 10 minutes before it 'should' be done, then bake it for about 20 more instead.

[skinnyminny]

Sorry so many questions do you find the water or milk working better??

[mamaw]

When I use a bread machine I alway brush down the side of the pan while it is mixing so all the flour gets mixed-in. Then when it is down with the rising process I alway smooth out the top so it bakes evenly. You will get an uneven top if you don't.
hope this helps

mamaw

[jerseygrl]

When I use a bread machine I alway brush down the side of the pan while it is mixing so all the flour gets mixed-in. Then when it is down with the rising process I alway smooth out the top so it bakes evenly. You will get an uneven top if you don't.
hope this helps

mamaw

I tried this recipe in my Zoj-X20 and it came out wonderful! I also do everything mama does for a smooth look.
I really like the texture to this bread. Here are the settings I use on my machine:
Warm: 10 minutes
Knead: 18 minutes
Rise 1: off
Rise 2: off
Rise 3: 55 minutes
Bake: 55 minutes

The texture was the best I've seen. This will really hold up well to the PBJ treatment. No crumbling!

[mamatide]

I brought a freshly-baked loaf to a couple I met recently and they were just so excited. The (Celiac) woman said it had been years since she'd had a slice of bread that wasn't previously toasted.

She was diagnosed after years and years and years of illness and after literally being sent home to die. Very sad story. She was just so happy to be diagnosed as a Celiac. Can you imagine? I guess sadly many of you can indeed imagine.

Anyway, it made me feel really good to be able to share this bread with this couple.

mamatide.

[larry mac]

Did you mean you used brown rice for the gluten-free flour and sorghum for the garfava? Would you please let us know exactly what you used for all the flours listed in the original recipe?

Thanks. lm

I didn't use garfava flour. I used brown rice (superfine) and sorghum and it was wonderful. I did use the flax seed .....

[mamatide]

Did you mean you used brown rice for the gluten-free flour and sorghum for the garfava? Would you please let us know exactly what you used for all the flours listed in the original recipe?

Thanks. lm

See my post #13 under this thread for what I used. The short answer is yes.

[larry mac]

I haven't seen this sorghum flour anywhere. Have been to Whole Foods, Central Market (a larger, even nicer Whole Foods), and two large Asian Supermarkets here in Dallas.

I'm wondering if this is a real Flour, or a starch flour. A real flour will have fiber & protein listed on the nutrition label. A starch flour will have neither, only calories.

If someone that has some sorghum flour would be so kind as to look at the label and let me know, then I could figure out what to sustitute it with.

Thanks, lm

[rbh]

I haven't seen this sorghum flour anywhere. Have been to Whole Foods, Central Market (a larger, even nicer Whole Foods), and two large Asian Supermarkets here in Dallas.

I'm wondering if this is a real Flour, or a starch flour. A real flour will have fiber & protein listed on the nutrition label. A starch flour will have neither, only calories.

If someone that has some sorghum flour would be so kind as to look at the label and let me know, then I could figure out what to sustitute it with.

Thanks, lm

I'm looking at my bag of Authentic Foods Sorghum FLour Superfine -- for a 3 TBSP serving size, there are 2 g of Dietary fiber, 6g of Sugar, and 2.6 g of protein.

I bought mine at the local health food store in Needham Massachusetts -- places that stock Authentic Foods brand flours should be able to order it as well. I think you can also order it from Twin Valley Mills.