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The Most Delicious Home-made Gluten Free Bread I've Ever Tasted...


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336 replies to this topic

#331 BlueTaelon

 
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Posted 17 October 2010 - 10:22 AM

I double the recipe with no issues. I make 4 loaves at a time.



I should have been clearer:) Commercial pans are 16" long and you end up with a loaf the size of a loaf like you would buy from a store. Not every recipe works for using these pans, for example banana bread.

Edit cause I'm stupid, it was another awesome bread recipe I did yesterday thats easier but I think this one beats it on the taste and chewiness factor.
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#332 Mary.Ann

 
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Posted 29 October 2010 - 07:07 AM

Bumping this popular thread.... Posted Image
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#333 kannne

 
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Posted 12 November 2010 - 05:47 AM

I need help with this recipe. The first time I made it turned out great but the next 4 times it hasn't worked at all.. The "problem" it that I don't remember what "gluten-free flour" blend I used the first time. I think I used something with sorghummel but I don't remember..


# 1 1/4 cups gluten-free flour
# 1/4 cup garfava flour
# 1/2 cup potato starch
# 1/4 cup cornstarch
# 1/4 cup flax seed meal
# 2 1/2 teaspoons xanthan gum
# 2 teaspoons active dry yeast
# 1 teaspoon salt
# 2 eggs
# 2 egg whites
# 1 cup water or 1 cup milk
# 2 tablespoons vegetable oil
# 2 tablespoons honey
# 2 teaspoons vinegar

Does anyone have a good flour blend recipe?

Is the water supposed to be warm or cold?
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#334 BlueTaelon

 
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Posted 12 November 2010 - 08:25 AM

I need help with this recipe. The first time I made it turned out great but the next 4 times it hasn't worked at all.. The "problem" it that I don't remember what "gluten-free flour" blend I used the first time. I think I used something with sorghummel but I don't remember..


# 1 1/4 cups gluten-free flour
# 1/4 cup garfava flour
# 1/2 cup potato starch
# 1/4 cup cornstarch
# 1/4 cup flax seed meal
# 2 1/2 teaspoons xanthan gum
# 2 teaspoons active dry yeast
# 1 teaspoon salt
# 2 eggs
# 2 egg whites
# 1 cup water or 1 cup milk
# 2 tablespoons vegetable oil
# 2 tablespoons honey
# 2 teaspoons vinegar

Does anyone have a good flour blend recipe?

Is the water supposed to be warm or cold?



I used 1 Cup Sorghum, 1/4 cup brown rice flour and 1/4 cup white rice flour for the gluten-free flour and to replace the garfava flour. You want the water to be about 110F to help the yeast rise. Comes out perfect every time!:)
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#335 kannne

 
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Posted 12 November 2010 - 11:44 AM

Which size is the eggs?
Are the eggs room temperature (70F)?
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#336 missy'smom

 
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Posted 12 November 2010 - 12:56 PM

Which size is the eggs?
Are the eggs room temperature (70F)?

Large eggs are the standard for baking.
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Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11
Son: ADHD '06,
neg. CELIAC PANEL 5/07
ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08
ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08
Gluten-free-Feb. '09
other food allergies

#337 TPT

 
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Posted 17 November 2010 - 09:18 AM

How long does this bread stay fresh? Is it good for everyday sandwich making?
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