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Mrs. P

Member Since 14 Jun 2010
Offline Last Active Aug 31 2010 03:46 AM
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Posts I've Made

In Topic: Uprisings - Reaching New Heights In Gluten-Free Baking

07 July 2010 - 07:56 AM

Unfortunately, it has corn and tapioca. .......The crust does get nicely browned if I use enough yellow pea flour, but doing so usually means a considerable loss in height. Keeping the dough covered for the first few minutes of baking helps too, though there are trade-offs with this as well.


RiceGuy,

I have three main questions and comments:

1) could you use Egg Replacer? I think it has potato starch though, I know you don't use starches. I'm thinking of trying it with the next loaf I made.

2) I'm curious, what are the trade offs with keeping the loaf covered for the first few minutes? I could do that..... I used my second sandwich loaf pan to cover the last loaf I made while it was raising. The loaf didn't keep the height though. We are just making short sandwiches. :unsure: It raised about to 3X but then fell to 2X, just approximating. I let it raise outdoors under the grill lid, where it was very warm, and baked it there too. Lighting the grill and closing the cover, I get 400 degrees within just a minute and it stays right there.

3) What is the ratio of pea flour to the rest that you use?

4) I know, I said three but thought of another one. Have you ever used a sweetener? I have been wondering if the yeast needs something more to feed on or is the sweet potato flour enough?

5) What type of yeast are you using? I have been using active dry yeast. I just have not been getting the height that you seem to be getting. :(

In Topic: Uprisings - Reaching New Heights In Gluten-Free Baking

05 July 2010 - 06:54 AM

I find the amount of water is a bit less than half the amount of flour. Once you get good results with the small size, you'll know what the dough should be like, and will be much better able to get decent results from an entire loaf.


Less than half the amount of flour. Aha. That might be part of the problem. I think I measured out 2 cups of water and used it all. I had 4 cups total flours.

My son and I had sandwiches made from this bread when it was on it's third day, and I thought it was fine. I noticed that it crumbled a bit but other than that it was good and satisfying.

Since I last posted, we got test results back and found out that our son needs to be avoiding corn, eggs, peanuts, soy and many other things. This bread should work for us and I'm pretty happy that you posted this, I was ready to give up on gluten free bread because of the eggs and butter or oil involved.

Now I'm off to find a good mayo substitute to use on sandwiches. No more mayo because of eggs, it used to be Miracle Whip but had to give that up because of the gluten. Sigh.

In Topic: Uprisings - Reaching New Heights In Gluten-Free Baking

01 July 2010 - 02:54 PM

RiceGuy - do you answer dumb questions for free? 'Cause I have one.

Say I wanted to try this recipe with xanthan gum, just for fun. I don't know enough about gluten free flours and baking yet to know what the differences are. But, someone here has mentioned that this bread has a feeling like slimey jelly in their mouth, and they don't like it. This doesn't happen with the xanthan gum bread. Would this be caused by the guar gum? I know that can get slimey feeling. Did I use too much of it, perhaps?

Anyway, I was thinking of trying it with xanthan and see how that is, but wanted to ask you first.

In Topic: Uprisings - Reaching New Heights In Gluten-Free Baking

01 July 2010 - 01:57 PM

That is interesting. I actually HAVE some yellow pea flour. Also some black bean flour. I didn't know why I got them, just thought they sounded interesting. I'll be waiting to see what you come up with!

I think I should try a smaller pan and a scaled down recipe. I like the sandwich pan because the sides are at a right angle to the bottom, they don't angle outward like most other pans. I guess it doesn't matter much though. I would like larger slices of bread, too! Meanwhile, I'm the only one here who is going to eat this loaf. I think I better freeze some of it. I hope it freezes well!

I did find this recipe that uses yellow pea flour. I need to make it oil and egg free though, so don't know if that will be successful. http://2bglutenfree....free-bread.html Of course, it has tapioca and potato starch in it, but that's the only gluten free bread recipe that calls for yellow pea flour that I've found so far.

In Topic: Uprisings - Reaching New Heights In Gluten-Free Baking

01 July 2010 - 11:04 AM

OK, I've done some experiments. For several days I couldn't have the oven on for baking, it was just too hot. So I made bread in the gas grill. I did this recipe and another one that has been our standby for now but is just too light and fluffy.

The sweet potato/teff loaf did not turn out well, but I know what went wrong. I not only goofed with the proofing but then when it was baking, the gas tank ran dry and it sat for a while NOT baking while I didn't know the tank was done. Sigh.

So today, I baked again. Nice and cool here this morning so I could bake indoors. I mix my bread in my Kitchen Aid mixer and mixed the dough for 3 minutes with the paddle, just because that's what I have done with other breads that turn out well. I'll put my exact recipe below. I raised it UNCOVERED on top of the stove while another loaf baked. I had a pan with very hot water in it, and sat the bread pan over that and sort of tented it with foil. I didn't want to put plastic wrap on again because it caused problems with the other loaf, sticking to the dough because it rose so fast. I think it was humid enough that it didn't dry out, but not humid enough to wet the dough. I usually proof my bread in the oven with the light on and a pan of water underneath that has been heated to boiling.

This bread is OK. I like that it has no eggs or oil. It rose well and baked with almost no loss in height. It is heavy, good solid bread and the only problem, besides a slight tendency to crumble at the shoulders while slicing, is that the flavor isn't really remarkable. It's OK, improves with butter according to those who tried it that way, and will make OK sandwiches.

Here is the recipe I used:

1 cup ivory teff
1 1/2 cups sorghum
1 1/2 cups sweet potato flour
1 tablespoon yeast
4 teaspoons guar gum
4 teaspoons psyllium powder
1 tablespoon sea salt

Put dry ingredients in bowl of mixer and allow to mix on low with paddle while measuring and heating the water.

Add 2 cups warm water and 1 teaspoon apple cider vinegar. When all combined, I turned the mixer on high and beat for about 3 minutes. The dough was the consistency of thick cookie dough. Spooned into a oiled and rice-floured sandwich loaf pan that measures 11 X 4 1/2 X 3 inches high. I smoothed it flat with wet fingers and let raise about 40 minutes or until more than doubled. Baked at 375 for one hour. Thermometer stuck into center read 200 degrees.

The top did not brown, looks very white and my first thought was "Tales From the Crypt"! The bread is heavy but not dry or too wet, holds together OK but it does crumble a bit, and has thick crust. There are no big holes, it is pretty uniform through out the slice.

I'm wondering what can be done to enhance the flavor of this bread. Maybe onion and caraway?