Hello, I searched the board and can't find anything but Bette Hagman's flour mix of tapioca,rice, and potato flour. I have read that many people enjoy her bread, and I don't have the money to go buy her book, so I was wondering if anyone could post her bread recipe for sandwiches? Or PM me it if thats better...I'd really appreciate it!
Her mix is 2 parts rice flour, 2/3 part potato flour and 1/3 part tapioca flour.
2 cups rice flour
2/3 cup potato flour
1/3 cup tapioca flour
Sift together several times to combine well.
I use this for many things, but I'm pretty happy with quinoa flour lately and am going to try alternate mixtures with that. It just seems finer than the rice (and has a great deal more nutrients!) Anyone else use quinoa flour?
Thanks FreyaUSA, I have her parts for her flour mix, but its a recipe for her bread that I am looking for, somebody gave me the recipe for her cornstarch bread, hopefully this will be good for my long waited for sandwiches!
prepare french bread pan by spraying with vegtable oil, or curve a doubled peice of heavy foil about the length of your cookie sheet to form a mold and spray this.
In the bowl of your mixer, combine the flour mix, xanthan gum, sugar, salt and yeast. Whisk together to blend well. add the vineager, egg whites and water. beat at med. speed for 3 minutes. spoon the dough in the mold to almost full length. smooth the top. cover and let rise for 15 minutes. preheat oven to 400.
bake 1 hour. turn oven to 350 and bake 15 minutes longer. to eat it hot and crusty, tear it apart. it won't cut until it's cooled.the bread keeps for several days, but the crust gets more tender with time.
i hope that helps. let me know if you had a certian kind of bread in mind...and i'll give you that recipe if i have it!
Gluten free since July 2004
I have made it one year and feel much much better!!!!!!!!!!!!!!!!
Thanks Lillie for the recipe! I'll have to try that one too. I got a recipe from somebody that is Bette's and its called featherlight bread. I noticed it calls for both egg replacer and eggs, anyone know why this would be? I don't want to have to spend more money on egg replacer. And it calls for unflavored gelatin which I haven't seen in any other recipes...anyone know if eliminating this will significantly change the recipe? Thanks
Hi! We have a couple Bette Hagman cookbooks, and the first (and only) bread my boys like so far is the Featherlight bread. In her books, it says that she uses the Egg Replacer as an extra leavening ingredient, and it is "always optional unless this is the only leavening used in a recipe." From the Egg Replacer box from Ener-G Foods, it says, "...[it] mimics what eggs do in a baking recipe." I found ours at a local health food store for about $6, which is cheaper than buying online once you factor in shipping. The 16 oz box has lasted me for at least 2 months, and I'm not through it yet! And I do a good deal of baking.
Also, about the gelatin--here's what it says in Ms. Hagman's cookbook. "Gelatin is not necessary and can be eliminated if you have a religious or dietary restriction against it. I suggest it because it adds protein, and yeast combines with it to give elasticity to the bread."
Hope this helps a little. And by the way, my boys do like several of the items in The Gluten-free Gourmet Cooks Fast and Healthy...especially the quick mixes for gluten-free "bisquik"; gluten-free cream of mushroom, etc. soup; the cake mixes; and the pizza crusts.
Thanks Tori! That really does help, it sounds like they are not totally necessary. I may opt not to use them for money's sake. When you made the featherlight bread, did its taste and texture stay the same for more than one day? The only gluten free bread I made was banana bread a few weeks ago, it tasted great fresh out of the oven, but terrible the next day...thanks again
Glad to be of assistance! Honestly, I get so much info and support off this board, it's nice to be a help to somebody else. LOL Anyway...when I make the featherlight bread, it keeps its texture and flavor for probably three days. After that it starts to get a little stiff, and I usually end up trying to freeze some, or use it for garlic toast or toasted cheese (the cheese helps cement it together). It does have a tendency to crumble a bit, (at least when I make it, and I'm new at bread-baking! lol ) but when it does, we try to make the best of it. My boys are young--7, 3, and 2--so when I say "let's make inside out sandwiches!" (by wrapping the cheese and meat around the bread chunks that are left) they think it's a cool new concoction. Thank God for the adaptability of kids!