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Hayleesdad

I Just Made A Rock

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I like Annalise Robert's cookbook "Gluten Free Baking Classics" for baking from scratch. Her stuff does have dairy and eggs, most of which is easy enough to get around if you need.

For mixes alot of people seem to like Pamela's I think. There are other good mixes out there people have mentioned and I'm sure they will chime in.


Andrea

Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)



The whole family has been soy free since February, gluten free since June 2006.

The whole family went back to a gluten diet October 2011.  We never had official testing done and I decided to give gluten a go again.  At this point I've decided to work on making some gluten free things again, though healthwise everyone seems to be fine.  The decision to add gluten back in was also made based on other things I'd read about the 2nd sequence of genes.  It is my belief that we had a gluten intolerance, but thanks to things I've learned here, I know more what to keep an eye on.  If you have a confirmed case of celiac, please don't go back to gluten, it's a lifelong lifestyle change.

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A couple easy mixes that are very good--

The Gluten Free Pantry French Bread and Pizza Mix

The Gluten Free Pantry Sandwich Bread

Both of them, I just mix up in my stand mixer and bake in a loaf pan in the oven. :)


Patti

"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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Hey! I just made a rock today as well.

Unfortunately, it was from the aforementioned Annalise Roberts cookbook. It is the second time I've made this rock and I think the last. I will try another a different day.

I tried the Submarine bread. I will process it for breadcrumbs. How bad can they be?

I've tried Annalise's chocolate cake (cupcakes) and they looked awful so I had to resort to a mix for the birthday, but we mixed the ugly cupcakes with ice cream and they were delish! Apple crisp is good too.


Linda, Mom to Ty (11 years old)

Ty was diagnosed by blood test June 7/05

biopsy Aug 11/05, diagnosis confirmed Aug 18/05

Mom, Dad and big brother Celiac-free.

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I haven't tried the Submarine bread. I usually make the sandwich bread. I've been buying it lately.

Haven't made the cakes/cupcakes either. I have made some muffins that tasted pretty good though.


Andrea

Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)



The whole family has been soy free since February, gluten free since June 2006.

The whole family went back to a gluten diet October 2011.  We never had official testing done and I decided to give gluten a go again.  At this point I've decided to work on making some gluten free things again, though healthwise everyone seems to be fine.  The decision to add gluten back in was also made based on other things I'd read about the 2nd sequence of genes.  It is my belief that we had a gluten intolerance, but thanks to things I've learned here, I know more what to keep an eye on.  If you have a confirmed case of celiac, please don't go back to gluten, it's a lifelong lifestyle change.

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This is the very first I ever heard anything bad about Annalise' cookbook!I think maybe you should e-mail her & ask about what could be wrong. I have spoken to her several times by phone & she is very nice & helpful. I haven't had a chance to try the bread recipes as yet but I make the vanilla cupcakes all the time. I did make the gingerbread recipe which was moist but I would add more spice as I like spicey gingerbread...

You can't go wrong with Anna's Mixes!!!!!

mamaw

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Try this recipe . . . it always turns out very well for me, and both smells and tastes like "real" bread.

True Yeast Bread/Pizza Crust - Adapted from Bette Hagman's Gluten Free Gourmet

3 C. gluten-free flour mix

1/4 c. sugar

3 1/2 tsp. Xanthan gum

1 1/2 tsp. Salt

1 3/4 c. lukewarm water

1/4 c. oil

1 tsp. Rice vinegar

3 eggs

1 1/2 Tbs. yeast

Mix flour mix, sugar, xanthan gum, and salt in the bowl of a stand mixer. Pour yeast on top, but don't mix it in. Combine warm water, oil, and vinegar. Pour liquids on top of yeast. Let sit for 5 minutes. Mix on low until blended. Add the eggs. Turn mixer on high for 5 minutes. Turn oven to 375 degrees.

For Bread: Spray pans (2 loaf pans or 12 - 14 English muffin rings) well with Pam. Spoon into pans (or English Muffin rings), and let rise on oven as it heats (about 20 minutes). Bake loaf pans for 35 minutes minutes. Bake muffin rings about 20 minutes.

For Pizza: Spray 2 13x18 jelly roll pans with Pam. Place half of the dough on each pan. Spray the top of the dough with Pam, and press the dough flat in the pan. Let raise 10-20 minutes. Bake about 10 minutes (til top is golden brown). Remove from oven. Top with sauce, cheese, and toppings. Return to oven and bake until cheese is melted - about 15 minutes. (For thicker crusts, use smaller pans.)

The Gluten Free Flour Mix is a creation of Bette Hagman's. It is:

6 c. rice flour

2 c. potato starch

1 c. tapioca starch

I mix up a big batch and then just use it as I need it.

Good luck!

By the way, you can also use gluten free pancakes or waffles for sandwiches, in a pinch. And pancakes might be easier to make, if you've never really done much with yeast before. Here's a really good pancake recipe, in case you need one: http://www.eatingglutenfree.com/recipes_breakfast/#pancakes.

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This is the very first I ever heard anything bad about Annalise' cookbook!I think maybe you should e-mail her & ask about what could be wrong. I have spoken to her several times by phone & she is very nice & helpful. I haven't had a chance to try the bread recipes as yet but I make the vanilla cupcakes all the time. I did make the gingerbread recipe which was moist but I would add more spice as I like spicey gingerbread...

You can't go wrong with Anna's Mixes!!!!!

mamaw

It's possible that I overfilled the cupcakes, but I usually put it two thirds fill as with other recipes. They sank in the middle and looked awful. They tasted great though, I just didn't feel like listening to kids make wisecracks about them. You know how kids can be. They were all eating gluten-free cupcakes at the birthday party and in case one of them noticed a bit different taste I didn't want them commenting on the appearance as well and upsetting Ty. I will make them again and not fill the cupcake liners so much.

I'm dissappointed about the bread though since there was a thread a few months ago about how fabulous it was. I checked the temperature of the water, I used regular active dry yeast, not quick rise and had preheated the oven to 180F and turned it off right away as soon as it reached the temperature so I'd have someplace warmish to let it rise. It barely rose at all. I divided it in half and made two smaller loaves on a perforated french bread pan. I haven't seen Anna's mixes here (Canada) but I will probably try Pamela's Amazing wheat free bread. They have that at the health food store.

The apple crisp is fabulous but my husband said, "Whattaya mean there's no brown sugar in it?" and promptly put some on. Apples demand cinnamon and brown sugar he says. I think it's great with granulated white sugar. I had good success with the Angel food cake, too.


Linda, Mom to Ty (11 years old)

Ty was diagnosed by blood test June 7/05

biopsy Aug 11/05, diagnosis confirmed Aug 18/05

Mom, Dad and big brother Celiac-free.

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I just wanted to add... if you bread still tastes fine but it ROCK hard don't toss it out! Stick it in a food processor and pulverize it! I have made several rock breads and turned them into GREAT gluten-free bread crumbs breading chicken, meatloaf, and meatballs :) Then I don't feel so bad about all that $$ going ini the trash :)

What is the best bread recipes or mixes.I just made fish bait.haha

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You can toast the breadcrumbs too. I found this technique lately and it's been working GREAT. Put some butter in a pan with your breadcrumbs. Add some seasonings and salt and pepper. Toast over low heat, stirring often, until golden brown and delicious.

As far as bread, my favorite is Pamela's Amazing Wheat Free Bread Mix. We go through at least two loaves of it a week here.

A common mistake with bread baking is not using hot enough water (or other liquids) to activate the yeast. Recipes usually say "warm water". But yeast needs water that is between 110-120 degrees F or it doesn't work. To my touch, that's actually "hot water". It's worth it to pull out the kitchen thermometer to check. I measured the water that I felt was warm enough, even very warm, and it was only 92 degrees. Not even close enough to work very well.

I tried to bake regular bread several times when I was younger and it always turned out like a rock. Once my dad told me that my water probably wasn't hot enough, things started turning out.

Nancy


The person who says it cannot be done should not interrupt the person who is doing it.

~Chinese Proverb

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I was just thinking you could use the brick bread for a doorstop maybe even painting a pic on it!!!! It could be the yeast was bad from the start . That happened to me years ago. I was thinking I can't seem to work for yeast doughs,I check the temp every time now. I'm still not a good bread maker but It's gettin' better..Again I think you should check-in with Annalise..she is so helpful.....

I too fill by cupcake liners to 2/3 , never a problem

If you go to " gluten evolution" (anna's mix) it will tell you where you may find it at. I'm not sure for Canada. I do know that she ships to Australia .....

mamaw

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I've been wanting to add some decorative boulders to my garden, could one of you bakers help me out? :lol:

Watch it you! Someone may sneak over late one night to liberate your garden gnomes and leave nasty gluten-free bread rocks in your garden. :ph34r:

A common mistake with bread baking is not using hot enough water (or other liquids) to activate the yeast. Recipes usually say "warm water". But yeast needs water that is between 110-120 degrees F or it doesn't work. To my touch, that's actually "hot water". It's worth it to pull out the kitchen thermometer to check. I measured the water that I felt was warm enough, even very warm, and it was only 92 degrees. Not even close enough to work very well.

Nantzie, I remember you saying that in another post so I double checked the temp and it was 115F. Maybe I'll try her sandwich bread and if it's a dud I'll give up. I have more breadcrumbs than I can use. I'll have to start cubing it and cooking a lot more turkeys. :lol:

Mamaw, thanks for the tip about Gluten Evolution. I have a pkg of Pamela's, so I'll try that after my next scratch disaster.

Now, I'm off to look up NancyM's address. I wonder how far a drive it is? :P


Linda, Mom to Ty (11 years old)

Ty was diagnosed by blood test June 7/05

biopsy Aug 11/05, diagnosis confirmed Aug 18/05

Mom, Dad and big brother Celiac-free.

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I just wanted to add... if you bread still tastes fine but it ROCK hard don't toss it out! Stick it in a food processor and pulverize it! I have made several rock breads and turned them into GREAT gluten-free bread crumbs breading chicken, meatloaf, and meatballs :) Then I don't feel so bad about all that $$ going ini the trash :)

Good idea!!!


“This email is a natural hand made product. The slight variations in spelling and grammar enhance its individual character and beauty and in no way are to be considered flaws.”

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