Help Needed In Baking Breads
Posted 06 January 2004 - 10:48 AM
1. Does anyone know where you buy the baking pans for Italian style bread, Hamburger buns, & Hot dog buns?
2. Does anyone have any tried and true recipes for baking these breads? I do not have a bread machine. I have tried a few recipes, but they have not come out that well.
Any help or advice would be greatly appreciated.
Posted 06 January 2004 - 12:07 PM
The Bette Hagman, Featherlight mix also seams to be the best I have found for a scratch mix, but keep in mind I am new to all of this as well.
Also, Bette hagmans book, gluten free gourmet bakes bread has alot of recipies for wonderful breads like french bread. I borrowed one from the library. You can probably find the recipie for the featherlight mix here or on the old web page, if not ler me know and I will dig around for it and post it.
Posted 06 January 2004 - 03:03 PM
look forward to hearing from all the old hands at celiac disease and bread making
my 15 year old and i are both celiacs
Posted 06 January 2004 - 04:21 PM
Would you care to share your cornbread recipe? I'm still searching for good recipes of nearly any sort.
I'd love it if you'd be willing to share.
Posted 07 January 2004 - 09:15 AM
Mexican Corn Bread
1 c onion finely chopped
1 c mexican corn (from the can)
1 c white flour (I use rice flour)
1 c Yellow Corn Meal
1 T baking Powder
½ tsp salt
1 c milk (can use milk substitute or soy milk)
3 T Veg oil
2 T honey
1 ¼ c sharp cheddar cheese grated
Add a little ground white pepper, if desired
Combine everything in a bowl and stir until moistened. Pour into oiled 8” square pan. Bake at 400 degrees for 20-25 mins. Do not overbake as it dries out and crumbles fast.
Posted 19 January 2004 - 06:11 AM
Posted 22 January 2004 - 11:55 AM
Posted 27 January 2004 - 11:51 AM
I use many of Bette Hagman's recipes; I modify some, I derived my own biscuit recipe.
I found adding baked sweet potatoes to the mix improved texture and taste for some breads.
Don't give up. I have been doing this for a couple of years now and people who eat regular breads find my gluten free breads to be delicious.
I will share my biscuit recipe if asked. I bake two batches at a time. We freeze them as soon as they are cool; pop 'em in the microwave for 30 or 40 seconds anytime we want one.
My wife has Celiac Sprue, I do not; I try to share her meals as often as possible.
You can learn to bake excellent breads if you stick with it...
Posted 27 January 2004 - 01:22 PM
Posted 28 January 2004 - 08:53 AM
Could you please share your biscuit recipe? I have not had biscuits in a long time!
I am trying to make breads and some are edible and some become bread crumbs. I'll keep trying.
Posted 28 January 2004 - 10:06 AM
Posted 28 January 2004 - 12:12 PM
Unfortunately, spelt is NOT gluten-free. It is the "ancient" form of wheat that farmers originally domesticated, so while it does not have as much gluten as its hybridized counterpart today, it definitely does contain gluten and must be avoided. The same is true for kamut, another "ancient" wheat-like grain.
gluten-free since November 1, 2003
Posted 29 January 2004 - 04:53 PM
I, too, would like to have your biscuit recipe and instructions. My grandson used to love biscuits. IOt would be such a great treat for him. Thanks
Posted 29 January 2004 - 05:03 PM
Posted 31 January 2004 - 03:09 AM
Could you possibly post or email the two recipes for me my nephew who is 6 wants to be like the other children in his class and have sandwiches for lunch but all the breads we have tried dry out and fall apart the next day
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users