Potato Bread

[ojojo]

I tring to make a loaf of potato bread with celimix bread mix. The recipe calls for two cups of warm water,but there

seems not be enough water,because the rec say to blend into liquid mixture.thats another thing what a liquid mixture.

When I put two cups of water I get cake mixture not runny at all. any suggestons

thanks

[~alex~]

Hi,

I'm not familiar with the mix you are talking about but I have found that with some gluten-free recipes you have to do a bit of improvising. I usually follow the directions on the box the first time and if I think it needs some changing I try and incorporate that the next time I try the mix. I realize that is not very helpful for you right now!

If the mix really seems dry and crumbly I would probably slowly add a bit of water until it looks how you think it should. With the bread I make, the dough usually looks just a bit gooey rather than runny.

Good luck. It is frustrating having to experiment with mixes that are so expensive.

[ojojo]

Hi,

I'm not familiar with the mix you are talking about but I have found that with some gluten-free recipes you have to do a bit of improvising. I usually follow the directions on the box the first time and if I think it needs some changing I try and incorporate that the next time I try the mix. I realize that is not very helpful for you right now!

If the mix really seems dry and crumbly I would probably slowly add a bit of water until it looks how you think it should. With the bread I make, the dough usually looks just a bit gooey rather than runny.

Good luck. It is frustrating having to experiment with mixes that are so expensive.

by gooey do you mean it will run off the spoon esaly like a cake mix.have you ever tried to make these breads with a bread maker.

[PeggyV]

my dough is not runny. It is not thick like regualar gluten bread dough, but it is sticky and loosely solid A little softer (or wetter then bisquit dough) Hope this make sense.

I make bread with a breadmaker, I dont use a mix though. With my bread machine I put in the liquid ingredients (mixed) Add the Dry ingredients (mixed) on top. In the middle of the dry I make an indentation and add the dry yeast. Turn in on and it works.

[JNBunnie1]

Also, gluten-free doughs do NOT behave the same as their gluten counterparts. It's best to use a recipe or mix exactly the way it says to ONCE, then see what you'd like to change, no matter how goofy the recipe or mix seems to be. Do doublecheck that you haven't missed something crucial, like the flour, though........ But gluten-free doughs tend to look, behave, and taste very different from what you're used to.