I Did It... I Made Bread!

[2Boys4Me]

Drat! Good luck on Monday.

[Matilda]

..

[penguin]

Getting the bread to rise is the most difficult bit I think. I don't have anywhere that's 80 degrees with no draughts. The problem with using the oven is that it's usually too hot however low you set the temp, and when you take it out to heat the oven to cook, if the dough gets cold it collapses again. Any ideas?

Set it to warm and prop open the oven door (with something like a wooden spoon) while the dough is in there rising. That should help

[Cheri A]

I've been reading this thread w/interest but haven't posted yet.

I have posted before a recipe that is pretty close to this that has worked for us. It doesn't work in a regular loaf pan, but I have made hamburger buns by using foil and making rounds that are great.

For the rising, I have preheated the oven to the lowest setting (170 for me) and then put the loaf pans in and turn the oven OFF. When the bread gets to the top of the pan, I turn the oven back on to 400 (leaving the pans in the oven) and bake for the required time. It works beautifully! I read it somewhere.

Tink, bummer about the oven!!

[2Boys4Me]

I have posted before a recipe that is pretty close to this that has worked for us. It doesn't work in a regular loaf pan, but I have made hamburger buns by using foil and making rounds that are great.

Cheri I've looked and looked and I can't find the recipe you posted...unless it's the Bette Hagman sorghum bread that you made in muffin tins. Is that the one? If not would you mind posting it? I am still searching for the perfect hamburger bun.

Thanks.

[Cheri A]

Yes, that's the recipe I've been using.. I sub Darifree for the milk powder and 3T oil, 3 T. water and 2 tsp baking powder for the eggs. I made the hamburger bun by folding foil down and connecting it. Baked on a cookie sheet. (got that from Incredible Edible Gluten Free Cookbook). Did you try that recipe?

Sorghum Bread

- This recipe was developed by Bette Hagman for Twin Valley Mills, LLC.

For other recipes using sorghum flour, check out Bette’s book

THE GLUTEN-FREE GOURMET BAKES BREAD.

1 cup sorghum flour

2/3 cup tapioca flour

2/3 cup cornstarch

1 1/2 teaspoons xanthan gum

1/3 cup dry milk powder or nondairy substitute*

1/2 teaspoon salt

1 teaspoon unflavored gelatin

1 teaspoon baking powder

3 tablespoons sugar

2 1/4 teaspoons dry yeast granules

2 eggs

1/2 teaspoon dough enhancer or vinegar

3 tablespoons vegetable oil

1 cup lukewarm water (more or less)

Grease an 8 1/2" by 4 1/2" loaf pan and dust with rice flour.

Combine the dry ingredients in a medium bowl.

In the mixing bowl of a heavy duty mixer, whisk the eggs, dough enhancer and oil. Add most of the water holding back about 3 tablespoons to add as needed. Turn mixer to low and add the flour mix a little at a time. The mix should be the consistency of cake batter. Add the remaining water a little at a time to achieve this texture. Turn mixer to high and beat for 3 1/2 minutes. Spoon into the prepared pan, cover and let rise in a warm place about 35 minutes for rapid rising yeast; 60 or so minutes for regular yeast or until dough reaches the top of the pan.

Bake for 50 to 55 minutes in a 400° oven, covering after 10 minutes with aluminum foil.

Turn out immediately to cool. For a softer crust rub immediately with butter or margarine. Cool before slicing.

* Bette wrote, "I used the adult drink powder Ensure as my nondairy substitute and it turned out very well. The extra flavor and vanilla in the powder made the best tasting bread."

[2Boys4Me]

Thanks, Cheri. I'll try it next week. My husband is off this week and unless he's messing around in the basement he'll probably get in my way.

[TinkerbellSwt]

OK! the news is I did it! I made bread too!!!! OMG it is fantastic! Thank you so much for this recipe. I made it in a cake tin b/c I didnt want to invest in a french bread baking sheet if I wasnt going to use it, now tonite I am ordering it from amazon.

Again, thanks sooo much for this recipe!!!

[jkmunchkin]

YAY!!! I'm so glad you were successful and loved the bread as much as I do.

Did you use the oven trick to make it rise? I think it sounds like a great idea but definately has a lot of potential for me to screw it up.

[TinkerbellSwt]

No actually I didnt. I just left it on the counter covered with a light cloth. I heated up the oven after 45 minutes past and the bread had just a bit more time left to proof. I just finished off that loaf of bread! I cant believe how good it is. My dh raves about it too. I ate the whole thing in two days! Goes to show you how much I loved it!

[Cheri A]

Linda ~ I hear you on the dh's getting in the way..

Tink ~ that's great news that you are still liking the bread... I may have to try this recipe!!

[mamatide]

Yes, that's the recipe I've been using.. I sub Darifree for the milk powder and 3T oil, 3 T. water and 2 tsp baking powder for the eggs. I made the hamburger bun by folding foil down and connecting it. Baked on a cookie sheet. (got that from Incredible Edible Gluten Free Cookbook). Did you try that recipe?

Sorghum Bread

- This recipe was developed by Bette Hagman for Twin Valley Mills, LLC.

For other recipes using sorghum flour, check out Bette’s book

THE GLUTEN-FREE GOURMET BAKES BREAD.

1 cup sorghum flour

2/3 cup tapioca flour

2/3 cup cornstarch

1 1/2 teaspoons xanthan gum

1/3 cup dry milk powder or nondairy substitute*

1/2 teaspoon salt

1 teaspoon unflavored gelatin

1 teaspoon baking powder

3 tablespoons sugar

2 1/4 teaspoons dry yeast granules

2 eggs

1/2 teaspoon dough enhancer or vinegar

3 tablespoons vegetable oil

1 cup lukewarm water (more or less)

Grease an 8 1/2" by 4 1/2" loaf pan and dust with rice flour.

Combine the dry ingredients in a medium bowl.

In the mixing bowl of a heavy duty mixer, whisk the eggs, dough enhancer and oil. Add most of the water holding back about 3 tablespoons to add as needed. Turn mixer to low and add the flour mix a little at a time. The mix should be the consistency of cake batter. Add the remaining water a little at a time to achieve this texture. Turn mixer to high and beat for 3 1/2 minutes. Spoon into the prepared pan, cover and let rise in a warm place about 35 minutes for rapid rising yeast; 60 or so minutes for regular yeast or until dough reaches the top of the pan.

Bake for 50 to 55 minutes in a 400° oven, covering after 10 minutes with aluminum foil.

Turn out immediately to cool. For a softer crust rub immediately with butter or margarine. Cool before slicing.

* Bette wrote, "I used the adult drink powder Ensure as my nondairy substitute and it turned out very well. The extra flavor and vanilla in the powder made the best tasting bread."

OK - I'm a little dense and I see I'm not alone in being unsure when making bread!

In this recipe you DON'T have to mix the yeast with the water to let it foam up first? I ask because this is the first time I've see a recipe in this format.

Also, is this the recipe you use to make hamburger buns? (I'm a little confused in this thread with the submarine sandwich bread and the Sorghum bread I guess) In either event I'd love to find a decent one and am always willing to try!

mamatide

[Cheri A]

OK - I'm a little dense and I see I'm not alone in being unsure when making bread!

In this recipe you DON'T have to mix the yeast with the water to let it foam up first? I ask because this is the first time I've see a recipe in this format.

Also, is this the recipe you use to make hamburger buns? (I'm a little confused in this thread with the submarine sandwich bread and the Sorghum bread I guess) In either event I'd love to find a decent one and am always willing to try!

mamatide

Sorry to confuse you with another recipe in the thread. Nope ~ you don't mix the yeast w/the water. But, it does work! And, yep ~ this is the recipe I use to make the hamburger buns.

[TinkerbellSwt]

I finally got the french loaf pan and am heading to moms house to use the oven. Yes, my landlord wont have an oven here until June 19th. But I cant wait for this bread.. brushetta.. omg! i am soo happy I am jumping up and down

[queenofhearts]

I'm a newly-diagnosed Celiac & lifelong avid baker. For me baking was a combination of comfort, love & art-- a near-obsession. When the doctor told me what I had, despite feeling hopeful about my health at last, I cried for a long time, mourning what I thought was the end of baking for me. Then I dried my tears, searched my public library's website, & requested every gluten-free cookbook they had. Two weeks later, I've made 3 kinds of cookies, two breads, a pizza crust, 2 different recipes for biscuits, & a cherry coffee cake-- I'm gaining weight! I can't say every recipe was a success, but thanks to Bette Hagman & her great formulas & explanations I'm learning how to approximate the tastes & textures of recipes I loved, as well as learning new ones. My most exciting moment so far was baking BH's 4-flour bread. It really gave me hope! Sorghum flour seems to be a key ingredient-- that light, springy texture & toothsome crust that I thought was history is back! My son absolutely loved it too.

I'm definitely going to buy this book, & probably some of her others too.

Another great discovery thanks to this forum was quinoa-- a texture very similar to wheat berries-- I'm going to try to develop a recipe using the whole grain, since I used to love wheat-berry bread.

Funny, what I thought would be the hardest part about being Celiac now seems more of an exciting challenge. Expensive though! Anybody know of a source for bulk flours that might be cheaper? (I've already discovered that rice, tapioca, garbanzo & potato flours are WAY cheaper at the local Asian market than at Whole Foods, but haven't found sorghum, brown rice, or whole (unground) grains there.

Happy kitchen adventures to all!

Leah

[mamatide]

I went to a cooking and tasting demo a couple weeks ago by Annalise Roberts. She made an incredible Submarine Bread and it seemed pretty easy so I bought the cookbook and figured I'd give it a try.

Well I made it last night and it's great!!!! I'm not sure if it rose as much as it should have, but it did rise and it looks pretty decent. But most importantly it tastes awesome! It's a great bread for submarine/hero sandwiches, garlic bread, even to slice thin and use for bruschetta, etc.

And it really wasn't that hard. I mean it was my 1st time trying to make it.. well and trying to make any bread which everyone always says is so hard, so I was a bit nervous but YAY I made yummy bread!!!

This Submarine Bread is FANTASTIC!!! I made it in a baguette pan (longer, thinner) and it takes less time to bake (32 min approx). Our family ate the entire loaf made into bruchetta. This bread rivals any "regular" bread I've ever eaten and I'm so so so happy that I have this recipe!

Thank you!

Mamatide