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Mamacita Sasso

Member Since 13 Apr 2010
Offline Last Active Mar 29 2014 07:22 AM

Posts I've Made

In Topic: gluten-free Beer Bread?

31 August 2013 - 09:18 AM

Made this recipe just this past week. It is a very nice bread, makes great toast and didn't fall apart on me.

1/2 cup certified gluten free oat flour (substitution: quinoa flour)
1 cup sorghum flour
1 cup tapioca flour
1/2 cup arrowroot (substitution: cornstarch)
1 cup white rice flour (substitution: superfine brown rice flour)
1/4 cup flax seed meal
2 teaspoon unflavored gelatin (optional)
1 Tablespoon xanthan gum
3 Tablespoons brown sugar
2 Tablespoons of molasses
1 teaspoon salt
1 whole egg plus 3 egg whites
5 1/2 Tablespoons unsalted butter, melted (cooled slightly)
1 teaspoon vinegar
1 bottle of warm gluten free beer, more or less (I used the entire beer) 12 oz.
2 1/2 teaspoons of active dry yeast
1 teaspoon granulated sugar
1/4 cup of water
1. Get all your ingredients out of the refrigerator so they can come to room temperature.
2. Separate the eggs in a measuring cup or small bowl so they can warm up.
3. Melt the butter in a small bowl and let it cool down just a little.
4. Pour the beer into a measuring cup (you don�t want the foam on top). Make sure the beer is warm.
5. Sift together all the dry ingredients minus the yeast in your stand mixer.
6. Proof your yeast in a small prep bowl- mix the yeast, one teaspoon of sugar, and 1/4 cup of warm water (105 degrees) for roughly 10-15 minutes( I only did 5 minutes).
7. Mix the molasses, vinegar, eggs, and butter together in a med. bowl.
8. Pour this molasses mixture into your dry ingredients. Turn your mixer onto med. speed and mix for a minute or two.
9. Pour the yeast mixture in after it has proofed.
10. Slowly add the warm beer. Let it beat for a few minutes between additions. Let the bread dough beat on high for about 10-13 minutes (I did 8 minutes). This is optional but it helps me get the right amount of liquid in the dough and warms up the yeast.
11. Check the consistency of the dough. It should look like shiny stiff cake batter and hold the twirls of the mixer.
12. Spoon into a greased 10 x 5 pan or 2 8.5 x4.5 pans.
13. Smooth the top of the loaf with a greased scraper/spatula.
14. Cover pan(s) with greased plastic wrap and let rise. It took my loaf about 1 hr. and 15 minutes to rise. The loaf should double in size before baking.
15. Preheat the oven to 350 degrees.
16. Remove plastic wrap and bake for 50 minutes or until the internal temperature of the bread is approx. 208 degrees( 65 minutes for my loaf). Check the temperature at the 40 minute mark.
17. Allow bread to cool for 5 minutes. Invert onto wire rack to cool.
18. Store in a ziplock bag (unsliced) or slice and freeze.
Makes one large loaf or two medium loaves
from: Gluten free Mommy blog

This recipe is so good! I am making this again today! Looking forward to ham and cheese sandwiches and toast with eggs for breakfast.

In Topic: Dining Out In Tuscaloosa, Al

11 August 2013 - 04:32 AM

i am planning to go down there for a few days - trucking stuff - and i was looking around on the web a little.  i have a ton of friends down there but i'm pretty sure they have no clue   :(  bummer, too, because his boss always takes a bunch of us out to dinner.


nice people down there and i know a bunch of people who went to u of a.  (although, technically, i am not allowed to say anything nice about alabama as i am a UT fan :D  GO BIG ORANGE lolz)  i hope she will like it there!  


i am not going until the weather gets cooler, so let me know if you find anything/anyplace good.  ima ask around down there and if they know anything, i'll post it.  doubtful, but i have ever been surprised :)

I'm happy to report the area around University of Alabama is well-versed in the gluten free arts!  We ate at the Mellow Mushroom on University Blvd the first night. A large, thin crust pizza easily feeds 2 people. I noted a good selection of gluten-free ciders and ales on the menu. The staff did announce there was a gluten free order and took the appropriate precautions. My daughter loved the atmosphere and will definitely go back with friends.


The next day we had lunch at Jason's Deli on McFarland Blvd in Tuscaloosa. I was happily surprised to see they had Udi's bread displayed prominently and it was a large loaf, unlike the small loaves available in my local supermarkets and health food stores. There is a gluten sensitive menu which made choosing just one sandwich difficult! I went with the chicken salad and really enjoyed the ease of ordering and not feeling "different" because of being gluten free. They also served hot meals and had a large salad bar. 2 thumbs up for this place.


I'm back home now and glad to say I had an event free trip in Alabama.


Roll Tide!

In Topic: 99 Restaurant

03 September 2012 - 05:19 AM


Just wanted to add my 2 cents worth...have always been a fan of the 99 restaurant chain. Love their burgers, which I usually order "bun less". I have a new favorite recently. The salmon with the balsamic glaze served with grilled vegetables is delicious and gluten free. Enjoy!

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