How Long Does It Take To Bake Good Bread?

[Guest maddiesmom]

Ok.. I have tried to make bread time and time again and everytime no luck. I have tried Arrow Head.. which was very dry.. the pancake mix we like however?? I have tried Bob's Red Mill.... in a bread maker.. it was a litter better but nothing great and and I have tried Kinnikinnick just today and was horrible... I followed all the directions and thought that since it was from a mix it would be easy..... this is driving me crazy!! I have made bread before the celiac and it was good. I just want to be able to bake my daughter some bread. She will eat the store bought if I grill it and make grilled cheese. I am a very impatient person and have never been a baker.... anyone else out there that had or is having this problem?

Thanks

[mama2two 1]

Ok.. I have tried to make bread time and time again and everytime no luck. I have tried Arrow Head.. which was very dry.. the pancake mix we like however?? I have tried Bob's Red Mill.... in a bread maker.. it was a litter better but nothing great and and I have tried Kinnikinnick just today and was horrible... I followed all the directions and thought that since it was from a mix it would be easy..... this is driving me crazy!! I have made bread before the celiac and it was good. I just want to be able to bake my daughter some bread. She will eat the store bought if I grill it and make grilled cheese. I am a very impatient person and have never been a baker.... anyone else out there that had or is having this problem?

Thanks

Making good gluten-free bread has been very tricky for us as well. I tried Bob's red mill, it was OK, best when warm. So far we have liked all of the Pamela's products that we have tried. The bread was good, and it has recipes for making it into pizza dough etc., on the bag. We have also tried her pancakes, and cake mix, all were good. Good Luck!

[Karen B. 3]

I don't have a bread maker, I use my mixer and oven but I've had great success with gluten-free Pantry Favorite Sandwich Bread Mix and gluten-free Pantry French Bread Mix. The only failure was my own fault for not realizing the top of the oven was too hot for yeast bread to rise (but the result would have worked great as a defensive weapon).

I'm going to try the Pamela's Bread Mix this weekend because I've heard such good stuff about it here. The trickiest part for me with yeast bread is getting the warm water the right temp and finding a good warm spot for it to rise. (we keep the house fairly cold)

[mama2two 1]

I don't have a bread maker, I use my mixer and oven but I've had great success with gluten-free Pantry Favorite Sandwich Bread Mix and gluten-free Pantry French Bread Mix. The only failure was my own fault for not realizing the top of the oven was too hot for yeast bread to rise (but the result would have worked great as a defensive weapon).

I'm going to try the Pamela's Bread Mix this weekend because I've heard such good stuff about it here. The trickiest part for me with yeast bread is getting the warm water the right temp and finding a good warm spot for it to rise. (we keep the house fairly cold)

I have tried the pamela's bread mix, it was good, and you don't have to let it rise. you just let it sit for 60min, then bake, i set it in my oven, the oven was off of course, until it was time to bake. thanks for the crackers tip, i will try the blue diamond ones.

[Nikki2003 0]

Ok.. I have tried to make bread time and time again and everytime no luck. I have tried Arrow Head.. which was very dry.. the pancake mix we like however?? I have tried Bob's Red Mill.... in a bread maker.. it was a litter better but nothing great and and I have tried Kinnikinnick just today and was horrible... I followed all the directions and thought that since it was from a mix it would be easy..... this is driving me crazy!! I have made bread before the celiac and it was good. I just want to be able to bake my daughter some bread. She will eat the store bought if I grill it and make grilled cheese. I am a very impatient person and have never been a baker.... anyone else out there that had or is having this problem?

Thanks

I have posted this recipe before but it is good. My daughter eats all of her sandwiches with it, they are both very picky too.

Try this:

1/3 cup shortening

1/2 cup sugar

2 eggs

1 3/4 cups Gluten free flour (any kind will do)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup mashed ripe bananas

1/2 cup chopped walnuts (optional)

Cream together shortening and sugar, add eggs and beat well. Sift together ( I haven't sifted but you can) dry ingredients, add to creamed mixture alternating with banana, blending well after each addition,Stir in nuts, Pour into well greased loaf pan. Bake in oven (350) 40-45 minutes or until done. Remove from pan, cool on rack.

The Gluten free mixture I cook it for the 40-45 minutes on 350 then I turn the oven down to 250 and cook until the inside isnit soggy. About 15-20 minutes longer. Use your judgement and just check on it.

[Karen B. 3]

Thanks, I'll have to try that. Would you anticipate any problems if I doubled the nuts?

[VydorScope 31]

So far I have had the best success with "Bread form Anna" mix.

[Nikki2003 0]

So far I have had the best success with "Bread form Anna" mix.

That should be fine. As long as you have a good amount of bananas to keep it moist.

[Izak's Mom 0]

I don't have a bread maker, I use my mixer and oven but I've had great success with gluten-free Pantry Favorite Sandwich Bread Mix and gluten-free Pantry French Bread Mix.

I second this vote - the gluten-free Panty Favorite Sandwich Bread mix is terrific and I use my Kitchen-Aid & and the oven. Here are 3 secrets, though:

1) It says to let it rise 40 min, or until the dough comes up to the edge of the pan. In my experience, this takes more like an hour and a half. 40 min isn't long enough.

2) Instead of using water, use 50% water and 50% club soda or plain seltzer. I've made it with all water (very good), all club soda (actually too chewy - but I also forgot about it while it was rising and left it in the over for like 4 hours - the dough had erupted!) but I think the perfect mix would be 50/50 water/soda to lighten it up a bit.

3) Give the top of the dough a brush with some egg wash after rising & before baking to make the crust nice & brown & 'bread-y'.

That's it - my son LOVES this bread. I use it for sandwiches, bread crumbs, and make garlic bread too - his favorite!

-E

[Karen B. 3]

I'm going to try the Pamela's Bread Mix this weekend because I've heard such good stuff about it here. The trickiest part for me with yeast bread is getting the warm water the right temp and finding a good warm spot for it to rise. (we keep the house fairly cold)

Okay, I baked the Pamela's bread last night. Very good taste and texture. The only odd part is that didn't rise much at all so the size of a slice is about one half that of "normal" bread. But the texture was like a good homemade bread. It was definitely not like the pan bread or cornbread texture of some gluten-free breads I've made. Hubby liked it too.

If you are making bread for a kid that's in the stage where they want their food to look like everyone else's, I'd go with gluten-free Pantry's Favorite Sandwich bread. It looks and tastes like regular white bread. But the Pamela's is as good on day one and I suspect it will be better on day 3. Now I'm wondering (again) why no one makes a loaf pan that's half as long but twice as tall.

[VydorScope 31]

That should be fine. As long as you have a good amount of bananas to keep it moist.

Was not referring to her banana bread, but that one is good too I was referring to the one she calls "Bread from Anna"

[RiceGuy 55]

The only odd part is that didn't rise much at all so the size of a slice is about one half that of "normal" bread.

...

<SNIP>

...

Now I'm wondering (again) why no one makes a loaf pan that's half as long but twice as tall.

Sounds to me like it just didn't rise enough before baking. Keep trying, and I'm sure you'll get good results. While I can't eat yeast breads (hence don't make them), I know the water temp has to be right, and the dough has to sit undisturbed (in a proper environment) for awhile to allow the yeast to do its thing. I recall something about putting the yeast in a cup with some warm water and a pinch of sugar I think. Allowing that time to get going before adding to the mix. You likely already know this stuff, but perhaps some readers out there will benefit (as long as I'm correct). I'm sure Google can turn up all sorts of suggestions. I saw one recipe that said to put it in the oven on like 200F or something like that, though I don't recall for how long.

[Nikki2003 0]

Sounds to me like it just didn't rise enough before baking. Keep trying, and I'm sure you'll get good results. While I can't eat yeast breads (hence don't make them), I know the water temp has to be right, and the dough has to sit undisturbed (in a proper environment) for awhile to allow the yeast to do its thing. I recall something about putting the yeast in a cup with some warm water and a pinch of sugar I think. Allowing that time to get going before adding to the mix. You likely already know this stuff, but perhaps some readers out there will benefit (as long as I'm correct). I'm sure Google can turn up all sorts of suggestions. I saw one recipe that said to put it in the oven on like 200F or something like that, though I don't recall for how long.

Ok. I have some mixes for breads I will have to try them out. Because the ones already made you buy in the store just don't smell right.

[johalex 0]

I second this vote - the gluten-free Panty Favorite Sandwich Bread mix is terrific and I use my Kitchen-Aid & and the oven. Here are 3 secrets, though:

1) It says to let it rise 40 min, or until the dough comes up to the edge of the pan. In my experience, this takes more like an hour and a half. 40 min isn't long enough.

2) Instead of using water, use 50% water and 50% club soda or plain seltzer. I've made it with all water (very good), all club soda (actually too chewy - but I also forgot about it while it was rising and left it in the over for like 4 hours - the dough had erupted!) but I think the perfect mix would be 50/50 water/soda to lighten it up a bit.

3) Give the top of the dough a brush with some egg wash after rising & before baking to make the crust nice & brown & 'bread-y'.

That's it - my son LOVES this bread. I use it for sandwiches, bread crumbs, and make garlic bread too - his favorite!

-E

I have to second the rising part of this bread- I do it for an hour-and a half too. I also put the bread into TWO loaf pans, which allows both to rise to the top and makes a lighter, fluffier bread. This is my secret, and I like to sneak a slice of this warm out of the oven, and it really is GOOD! Either freeze and let defrost or leave out but use quickly. Putting this in the frige will cause it to become too dense.

[Lola B 0]

I, too, am having issues with finding a decent bread. I've tried the Gluten Free Pantry sandwich bread, and it's good, but tends to crumble quite a bit. The 50/50 water/club soda suggestion sounds intriguing though. Will the club soda make the bread less crumbly? What type of kitchen aid mixer - counter top or hand? I'm assuming you mean counter top, but I'd like to be sure. My sister-in-law gave me one for Christmas and it's still in the box - never been 'glutenized'. Guess I'll open it up and actually use it!

[Nikki2003 0]

-->

QUOTE(Lola B @ May 19 2007, 02:21 PM) <{POST_SNAPBACK}>

I, too, am having issues with finding a decent bread. I've tried the Gluten Free Pantry sandwich bread, and it's good, but tends to crumble quite a bit. The 50/50 water/club soda suggestion sounds intriguing though. Will the club soda make the bread less crumbly? What type of kitchen aid mixer - counter top or hand? I'm assuming you mean counter top, but I'd like to be sure. My sister-in-law gave me one for Christmas and it's still in the box - never been 'glutenized'. Guess I'll open it up and actually use it!

I baked the gluten free pantry bread and very crumbly my older daught won't eat it and my younger one won't nreally either. I will have to make my banana bread again.

Does anyone know the equivelent to 1/3 cup? I cannot find my measuring cup it is for shortening not liquid ingredients.

[Juliet 3]

1/3 cup is the equivalent of 5 tablespoons plus 1 teaspoon.

[debmidge 8]

I use gluten-free Pantry Favorite White Bread mix and I don't follow the package directions. I put in 2 eggs; 1.75 cups of water , No butter no margarine, 5 tablespoons of rice bran, 1 teaspoon of guar gum, and in the water I add 1 tsp of salt. (and of course the yeast in the package is used) .

My bread machine mixes it (but it can be done by hand) and then I allow it to rise covered in machine for about 70 minutes; then bake 365 degrees for 48 minutes.

It helps to let bread - in the baking pan - to rise in a warm (not hot) area of kitchen/house and to cover it and keep it from drafts. Then you are ready to bake it.

[toille6901 0]

Ok.. I have tried to make bread time and time again and everytime no luck. I have tried Arrow Head.. which was very dry.. the pancake mix we like however?? I have tried Bob's Red Mill.... in a bread maker.. it was a litter better but nothing great and and I have tried Kinnikinnick just today and was horrible... I followed all the directions and thought that since it was from a mix it would be easy..... this is driving me crazy!! I have made bread before the celiac and it was good. I just want to be able to bake my daughter some bread. She will eat the store bought if I grill it and make grilled cheese. I am a very impatient person and have never been a baker.... anyone else out there that had or is having this problem?

Thanks

I have a recipe that I have adapted from several recipes. It is made from scratch and uses 3 different kinds of flour. If you are interested, send me an email and I will send it to you. toille6901@msn.com

[Jodele 0]

I love the Pamela's bread mix. If you let it set for 90 mins more it will rise a little more. The whole family loves the taste and texture of it. Cook it at a lower temp. It will have a better crust. Also Pamela's Pancake and baking mix has a receipy for corn bread its to die for. we love it here and it so easy, we have that more often than bread. I also like their bananna bread also. Pamela's Products have been very good. I love the kinikinnick products also. The pancake mix is the best hands down in gluten and gluten free mixes. They also have pizzia crust that is frozen that is good. hope this helps.

Jodele

[Karen B. 3]

That's curious...I make the GFP Favorite Sandwich bread and it's chewy and flexible, not crumbly at all. I admit it doesn't have a chance to go stale, I split most of my baking 3-4 ways amoung other Celiacs around me. But it was such a good bread dough that I used it for yeast rolls at Christmas dinner and it makes good burger buns. I wonder if that's because I used melted Benecol instead of vegatable oil and subbed milk instead of water? I know subbing water for milk makes bread softer but I did my first loaf of GFP FS bread with water and it was still good.

When I made the Pamela's I used EV olive oil because it was handy. I like the taste and texture of the Pamela's better but that's because the GFP Favorite Sandwich bread tasted like plain old white bread and the Pamela's reminds me of the denser home made yeast bread I used to bake pre-Celiac.

Maybe one of the more experienced bakers can tell us, can you vary the characteristics of a dough by varying the source of oil?

[irish daveyboy 29]

Ok.. I have tried to make bread time and time again and everytime no luck. I have tried Arrow Head.. which was very dry.. the pancake mix we like however?? I have tried Bob's Red Mill.... in a bread maker.. it was a litter better but nothing great and and I have tried Kinnikinnick just today and was horrible... I followed all the directions and thought that since it was from a mix it would be easy..... this is driving me crazy!! I have made bread before the celiac and it was good. I just want to be able to bake my daughter some bread. She will eat the store bought if I grill it and make grilled cheese. I am a very impatient person and have never been a baker.... anyone else out there that had or is having this problem?

Thanks

Hi Maddiesmom,

My Name is David and I make all my own bread and cakes from scratch.. no mixes for me.

If you are interested in making my bread and i've had over 2000 views of this recipe,

just click on the link. Ignore the brand names in bracket's these are there to satisfy the

Irish Coeliac (Celiac) Society that the ingredients are vetted and are free from

possible cross-contamination.

Bread Recipe

[Nikki2003 0]

1/3 cup is the equivalent of 5 tablespoons plus 1 teaspoon.

Thank You

[Izak's Mom 0]

--><div class='quotetop'>QUOTE(Lola B @ May 19 2007, 01:21 PM) <{POST_SNAPBACK}></div><div class='quotemain'><!--quotec-->I, too, am having issues with finding a decent bread. I've tried the Gluten Free Pantry sandwich bread, and it's good, but tends to crumble quite a bit. The 50/50 water/club soda suggestion sounds intriguing though. Will the club soda make the bread less crumbly? What type of kitchen aid mixer - counter top or hand? I'm assuming you mean counter top, but I'd like to be sure. My sister-in-law gave me one for Christmas and it's still in the box - never been 'glutenized'. Guess I'll open it up and actually use it!

[kbtoyssni 5]

You could also also try the recipes in The Gluten Free Gourmet cookbook. I've had decent sucess with their bread recipes, especially their french bread (works great for fondue!). Bread is really tricky. I've moved more towards corn tortillas instead of bread, like PB&J wraps. BTW - if you want to make cake or cookies, that cookbook is great: everything I've made from there has ben great.