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The Most Delicious Home-made Gluten Free Bread I've Ever Tasted...

mamatide

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JennyC Enthusiast
JennyC
Posted

Sounds like too much liquid.

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  • Replies 340
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lorka150 Collaborator
lorka150
Posted

So I discovered! After adding flax it came out much better but I think I need to reduce the yeast by 1/2tsp since I'm still getting the uneven funky rising thing going on but its like 3-4 inches instead of the 6-8 it was doing without the flax.

For the book you have right now, have you considered selling digital copies? The price of shipping makes the book pretty expensive and is a major drawback, at least for me. I'm spoiled by Amazons free shipping:)

I haven't considered it but that is a good idea! Let me get my head around it and I will let you know!!!

If anyone wants to do any testing for this new book, please send me a PM asap! (Yeast breads, especially!)

BlueTaelon Rookie
BlueTaelon
Posted

Anyone know how well this doubles? I want to try it in a commercial sized pan which usually requires doubling of the recipe.

Thanks!

  • 3 weeks later...
WVSweetie Pie Rookie
WVSweetie Pie
Posted

Help, please. I made this bread last week and it is delicious. However, it did not raise over the pan (as some have stated) and then shrunk after baking and taking out of the oven. It was probably 2 1/2 in. high. What am I doing wrong? My ingredients are room temp., yeast is new, etc. I beat it with my flat beater on my Kitchen Aid. Should I have used the other beater to incorporate more air into it? I'm making it again today and want it to be like everyone else experiences. Thanks.

celiac-mommy Collaborator
celiac-mommy
Posted

Anyone know how well this doubles? I want to try it in a commercial sized pan which usually requires doubling of the recipe.

Thanks!

I double the recipe with no issues. I make 4 loaves at a time.

BlueTaelon Rookie
BlueTaelon
Posted

I double the recipe with no issues. I make 4 loaves at a time.

I should have been clearer:) Commercial pans are 16" long and you end up with a loaf the size of a loaf like you would buy from a store. Not every recipe works for using these pans, for example banana bread.

Edit cause I'm stupid, it was another awesome bread recipe I did yesterday thats easier but I think this one beats it on the taste and chewiness factor.

  • 2 weeks later...
Mary.Ann Newbie
Mary.Ann
Posted

Bumping this popular thread.... smile.gif

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  • 2 weeks later...
kannne Explorer
kannne
Posted

I need help with this recipe. The first time I made it turned out great but the next 4 times it hasn't worked at all.. The "problem" it that I don't remember what "gluten-free flour" blend I used the first time. I think I used something with sorghummel but I don't remember..

# 1 1/4 cups gluten-free flour

# 1/4 cup garfava flour

# 1/2 cup potato starch

# 1/4 cup cornstarch

# 1/4 cup flax seed meal

# 2 1/2 teaspoons xanthan gum

# 2 teaspoons active dry yeast

# 1 teaspoon salt

# 2 eggs

# 2 egg whites

# 1 cup water or 1 cup milk

# 2 tablespoons vegetable oil

# 2 tablespoons honey

# 2 teaspoons vinegar

Does anyone have a good flour blend recipe?

Is the water supposed to be warm or cold?

BlueTaelon Rookie
BlueTaelon
Posted

I need help with this recipe. The first time I made it turned out great but the next 4 times it hasn't worked at all.. The "problem" it that I don't remember what "gluten-free flour" blend I used the first time. I think I used something with sorghummel but I don't remember..

# 1 1/4 cups gluten-free flour

# 1/4 cup garfava flour

# 1/2 cup potato starch

# 1/4 cup cornstarch

# 1/4 cup flax seed meal

# 2 1/2 teaspoons xanthan gum

# 2 teaspoons active dry yeast

# 1 teaspoon salt

# 2 eggs

# 2 egg whites

# 1 cup water or 1 cup milk

# 2 tablespoons vegetable oil

# 2 tablespoons honey

# 2 teaspoons vinegar

Does anyone have a good flour blend recipe?

Is the water supposed to be warm or cold?

I used 1 Cup Sorghum, 1/4 cup brown rice flour and 1/4 cup white rice flour for the gluten-free flour and to replace the garfava flour. You want the water to be about 110F to help the yeast rise. Comes out perfect every time!:)

kannne Explorer
kannne
Posted

Which size is the eggs?

Are the eggs room temperature (70F)?

missy'smom Collaborator
missy'smom
Posted

Which size is the eggs?

Are the eggs room temperature (70F)?

Large eggs are the standard for baking.

TPT Explorer
TPT
Posted

How long does this bread stay fresh? Is it good for everyday sandwich making?

  • 4 years later...
sreilly Newbie
sreilly
Posted

i am really ecstatic that you are all enjoying my bread.

smile.gif

Can you please post the recipe?

kareng Grand Master
kareng
Posted

Can you please post the recipe?

 

 

You might want to read the whole thread - several recipes are posted.  I do not think Lorka will see your post - she posted in 2007

mamaw Community Regular
mamaw
Posted

Sorry for some reason I can't copy & paste to here... I have  made Lorka's  bread  many times  , very good... If you  google  Lorka's gluten free flax bread  her recipe  will come up as I just  did that  but again can't  copy & paste to here....I don't  think  she  is on here  anymore....

kareng Grand Master
kareng
Posted

Its in the first post on this very old and very long thread!   :D

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      how much gluten do I need to eat before blood tests?

      By trents · Posted

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
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    • catnapt
      how much gluten do I need to eat before blood tests?

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