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mamatide

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

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I brought a freshly-baked loaf to a couple I met recently and they were just so excited. The (Celiac) woman said it had been years since she'd had a slice of bread that wasn't previously toasted.

She was diagnosed after years and years and years of illness and after literally being sent home to die. Very sad story. She was just so happy to be diagnosed as a Celiac. Can you imagine? I guess sadly many of you can indeed imagine.

Anyway, it made me feel really good to be able to share this bread with this couple.

mamatide.

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Did you mean you used brown rice for the gluten-free flour and sorghum for the garfava? Would you please let us know exactly what you used for all the flours listed in the original recipe?

Thanks. lm

I didn't use garfava flour. I used brown rice (superfine) and sorghum and it was wonderful. I did use the flax seed .....

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Did you mean you used brown rice for the gluten-free flour and sorghum for the garfava? Would you please let us know exactly what you used for all the flours listed in the original recipe?

Thanks. lm

See my post #13 under this thread for what I used. The short answer is yes.

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I haven't seen this sorghum flour anywhere. Have been to Whole Foods, Central Market (a larger, even nicer Whole Foods), and two large Asian Supermarkets here in Dallas.

I'm wondering if this is a real Flour, or a starch flour. A real flour will have fiber & protein listed on the nutrition label. A starch flour will have neither, only calories.

If someone that has some sorghum flour would be so kind as to look at the label and let me know, then I could figure out what to sustitute it with.

Thanks, lm

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I haven't seen this sorghum flour anywhere. Have been to Whole Foods, Central Market (a larger, even nicer Whole Foods), and two large Asian Supermarkets here in Dallas.

I'm wondering if this is a real Flour, or a starch flour. A real flour will have fiber & protein listed on the nutrition label. A starch flour will have neither, only calories.

If someone that has some sorghum flour would be so kind as to look at the label and let me know, then I could figure out what to sustitute it with.

Thanks, lm

I'm looking at my bag of Authentic Foods Sorghum FLour Superfine -- for a 3 TBSP serving size, there are 2 g of Dietary fiber, 6g of Sugar, and 2.6 g of protein.

I bought mine at the local health food store in Needham Massachusetts -- places that stock Authentic Foods brand flours should be able to order it as well. I think you can also order it from Twin Valley Mills.

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I buy my sorghum flour from the gluten-free bulk section of my HFS.

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for those questioning that flour, i don't even use it in the original mix. it's a flour, not a starch, though.

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I buy Bob's Red Mill sorghum flour from the gluten free store in my area.

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Yes I have to chime in this is awesome bread!! I bake a loaf about once ever week and a half and it is sssoooo good. I make it just like it is, but I add sunflower seeds and sometimes nuts!!

Thank you again Laurie!!!

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Okay, I was taking a break from the great gluten-free bread baking project this week as I've been getting a little frustrated with all the flops...but you've inspired me to try again. I even found garfava flour while doing my regular grocery shopping at Kroger, so maybe that's a good sign :P Of course it's just dawned on me that I'm missing cornstarch, so it might have to wait until tomorrow.

Anyway, I have one very critical question as this seems to be my biggest challenge. What's the best way to replace the eggs? If I use Ener-G, exactly how much do I use to replace 2 eggs and 2 egg whites?? And should I actually "mix" the egg replacer and water, then add to other ingredients, or should I add egg replacer powder to the dry ingredients and increase the water??? It seems everywhere I look for advice, there's a different suggestion, though so far none of them had resulted in success.

Either way, I'm actually looking forward to trying this, so at the very least you've given me renewed hope. :D

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it's the equiv. of three eggs. i make this eggless for myself.

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I've made this a couple times vegan.

I think I need to bake it a little more as it is a little gummy but my children love it and so do I. I've been using Annalise Roberts bread mix (1 cup) and her muffin mix (1/2 cup). I think next time I'll stick totally with the bread mix and see if that makes a difference.

I also used 3 egg equivalent for ener-g egg replacer.

It doesn't turn out with a rounded top but none of my homemade breads have. They still taste good though.

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for what it's worth, my actual original recipe did call for the egg-replacer instead of the eggs.

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does the bread taste "beany"? i bought some chocolate chip cookie mix once, and when i made the cookies, all i could taste was that bitter chickpea flavor. i've been very hesitant have anything to do w/ bean flour since.

i am excited though to try this bread, as i just got a full time job, and was looking for something to take w/ me for lunches!

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Can someone tell me if there is a difference between "Flax Seed Meal" and "Milled Flax Seed"? If so, where can I find Flax Seed Meal at? Thanks so much. I can't wait to make this bread.

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how is the recipe w/o any flax? i am thinking of making it today, but don't have flax stuff....

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does the bread taste "beany"? i bought some chocolate chip cookie mix once, and when i made the cookies, all i could taste was that bitter chickpea flavor. i've been very hesitant have anything to do w/ bean flour since.

i am excited though to try this bread, as i just got a full time job, and was looking for something to take w/ me for lunches!

I haven't used the garfava flour. You can use any combo of gluten free flours.

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Thanks Laurie and Andrea for the egg replacer info. Now I'm *really* excited :D

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Check out my new avatar! :D It's a picture of Lorka's bread, but I baked it!

I made it exactly like the recipezaar recipe (I used eggs and milk) except the baking pan had about the same volume, but rather than 9x5 it was 11x4.

I think it tastes good, but the test will be whether Ty eats it and the real test will be whether Ty's dad, a self-proclaimed bread addict, likes it.

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:D:):D

Oh my, this is sooooo.... GOOD!

I thought I was eating wheat bread!!!

My darling husband has voluntered to quit having bread in the house, bless him. I offered to bake him some gluten-free bread and since so many were raving about this bread recipe, I gave it a try. Unfortunately, I let it rise too much and it fell after I took it out of the oven, but we sliced it anyway and then toasted it.

Did I say this was really good!!!??? I could sit down and eat half a loaf all by myself. I think he'll be happy with this substitute. He especially likes whole wheat and this tastes so much like it, and it has the fiber he wants.

I used only water (no milk), used arrowroot instead of cornstarch, and used flax meal I had ground myself (flax seed in a blender - works like a charm). It really has too many eggs for me, so I'm going to try it without and see what happens. I can't use Enger-g egg replacer because of the corn it. Any suggestions from you eggless bakers?? It already has flax, so probably can't use that.

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:D:):D

Oh my, this is sooooo.... GOOD!

I thought I was eating wheat bread!!!

My darling husband has voluntered to quit having bread in the house, bless him. I offered to bake him some gluten-free bread and since so many were raving about this bread recipe, I gave it a try. Unfortunately, I let it rise too much and it fell after I took it out of the oven, but we sliced it anyway and then toasted it.

Did I say this was really good!!!??? I could sit down and eat half a loaf all by myself. I think he'll be happy with this substitute. He especially likes whole wheat and this tastes so much like it, and it has the fiber he wants.

I used only water (no milk), used arrowroot instead of cornstarch, and used flax meal I had ground myself (flax seed in a blender - works like a charm). It really has too many eggs for me, so I'm going to try it without and see what happens. I can't use Enger-g egg replacer because of the corn it. Any suggestions from you eggless bakers?? It already has flax, so probably can't use that.

Hi,

We are eggless as well. One good eggless option is to use some applesauce as a binder, but you still need another rising agent. Here is an egg replacer recipe. It calls for baking powder, so here is a recipe for corn free baking powder. Hope this is helpful.

Amy

Egg Replacer

1

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Well I thought I would add my two cents in about this bread recipe!!!! In one word it was wonderful.I had so many flours that wouldn't by themselves make a recipe of anything so I just used all these different flours . I wasn't sure what I would end up with plus I'm not a wonderful bread maker.... I don't know what got into me but I experimented & it was soooo good. My husband ate half the loaf !!!! By the way he is not celiac. So I made a hit with the bread. The real test was with the kids ..... when they got to eat a slice they raved about how soft it was....there went the other half loaf....

The best thing about it for me was it is so easy....

hope you all try it.

mamaw

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I've ordered some sorghum flour just so I can try this recipe! Yum, I can't wait....this many Celiacs can't be wrong :lol:

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Yep, it's good. You can use any flour combo. I use Annalise Roberts flour combo since I have some mixed already. I just added some amaranth but haven't tried that loaf yet.

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Is it really that good????

I'm missing bread and want to make some (I'm going to bake my gluten-free pantry mix first. BUT....) is it really good? REALLY????

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    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
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