How Long Does It Take To Bake Good Bread?

[gfmolly]

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.

I second that! I open the freezer at Good harvest Natural Foods store and the smell is like no other! Yuck!

[Karen B.]

I second that! I open the freezer at Good harvest Natural Foods store and the smell is like no other! Yuck!

I haven't bought frozen bread since finding out how much better a mix is when made fresh. It's cheaper, tastes better and the mix makes enough to share around. My one exception is Amy's Rice Crust pizza. I can make a better crust with a mix and some time, but it's nice to be able to just pop it in the oven when I'm in a hurry.

[irish daveyboy]

Hi Karen B,

Noticed you said you make a better pizza crust than Amy's rice crust pizza,

Being from Ireland I'm not familiar with the brands Stateside.

.

If you have the time to bake, try this recipe. it tastes great, also try my pizza sauce mix.

just click on the links below.

Open Original Shared Link

Open Original Shared Link

.

.

Happy Eating.

[Karen B.]

Hi Karen B,

Noticed you said you make a better pizza crust than Amy's rice crust pizza,

Being from Ireland I'm not familiar with the brands Stateside.

.

If you have the time to bake, try this recipe. it tastes great, also try my pizza sauce mix.

just click on the links below.

Open Original Shared Link

Open Original Shared Link

.

.

Happy Eating.

I usually use Chebe or GFP French Bread and Pizza Crust Mix. But that looks interesting. Especially the sauce. I found out awhile ago that a good pizza sauce can be a good sauce for many things other than pizza. Thanks!

So being from Ireland, any news on when we'll get a gluten-free Guiness? <grin> Seriously, Redbridge comes the closest to my favorite pre-diagnosis beer (Shiner Bock) but I haven't found any gluten-free ales.

[glutenfreeinMadisonHeights]

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

I agree, Breads from Anna are the absolute best! Also, for pancakes that taste just like regular ones, try Pamela's pancake mix.

[susan p-r]

I have a Panasonic bread machine and have used it for 14 years! My favorite recipe right now is the New Formula Yeast Bread in The Gluten-Free Gourmet Cooks Fast and Healthy by Bette Hagman. I mix together all the ingredients except for the yeast, dump it all into the bread machine pan and place it in the machine using the regular bread setting. The yeast goes into the dispenser on the top of the machine. I spend about 20 minutes assembling the ingredients (and that's on a bad day), then wait 4 hours for the bread to finish. I forget about the bread until I can smell it baking - and it smells wonderful! The bread makes full-sized slices, tastes great, and I can get about 16-18 slices per loaf. The recipe calls for lots of ingredients, but it's well worth the gathering of the ingredients to have bread that you can readily use for yourself and serve to others. Yes, the loaf is more dense than that of wheat bread, but you won't get away from that. I have also substituted Montina for a half cup of the usual rice flour blend, and the texture is even more springy and tender.

Bette Hagman's books were a great help to me in 1993 when my son was officially diagnosed (at age 2), and I have copies of most of her books - all excellent, full of advice and great recipes. Keep trying with the bread-making; I think mixes are nice and convenient but rarely do they make food that's as good as that made from scratch.

Good luck!

-Susan