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I Did It!

shan

By shan
in Gluten-Free Recipes & Cooking Tips

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shan Contributor
shan
Posted

My dd is having a baking day at her day care, and they are baking Challa bread. Whenever they bake, we are told the day before and my dd bakes with me and we come in with it on baking day. This time, i decided to take a regular recipe for challa, and just use her gluten free flour in it instead - it was a bread mix that is awful, but with this recipe... well... it couldn't be worse!!!

It came out YUMMMMMMMMMMY! Exactly like the regular one, although what it will taste like tomorrow i have no idea ;)

I even managed to role a rope out of it, and then shaped it like a snail, it didn't look braided, but they were good...

I put them in the freezer, i can't toast them on shabbat, should i heat them, or will that make them worse???

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flourgirl Apprentice
flourgirl
Posted

Oooohhh, good for you!! Give yourself a pat on the back. We all experiment with our recipes to find something decent. I've had many failures, but getting better and better results.

I've had no problem freezing breads, then thawing and warming later. I don't eat a lot of bread, so it's the only way for me to keep it and not waste most of it.

So glad you made a good one. Don't forget to mark your recipe so you can remember next time. I tend to forget which ones I liked, and which ones sucked when I go to make anything. :rolleyes:

ang1e0251 Contributor
ang1e0251
Posted

Congrats!! It's been great converting old recipes. Doesn't it give you a feeling of normalcy and control over celiac disease?

shan Contributor
shan
Posted
  • Author

the recipe was great when it first came out of the oven, but when she ate it today, it was awful and crumbly. The taste stayed the same, so that was ok, coz she ate it, but i am a allergic to crumbs :D:D:D How can i stop that from happening? is it too much xanthium? Or is it because the bread mix was potato, corn and rice based, as opposed to a mix that had bean flour and more rice? I have just found garbanzo flour, not tried it yet, but would that help? Not her allergy, but mine? ;)

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

The best recipe for challah that I've found is at www/betterbatter.org. They sell a MARVELOUS flour mix, and that's what they use in the recipe they post. I DON'T use the braidable challah recipe (there are several different challah recipes), but the basic batter recipe. I make it in this pan: http://www.(Company Name Removed - They Spammed This Forum and are Banned)/Kaiser-Bakeware-Form...f/dp/B00006JSTX, and it looks AND tastes like challah. It keeps for a couple of days, so you don't need to freeze it for Saturday if you make it on Friday. I keep mine in a breadbox made by Tupperware--I don't know if they still sell it or not. It has a little shelf to sit on so there is air circulation around the loaf. You could also use the Debbie Meyer bread bags, they really do work.

I also make it in my bread machine, and it turns out great (though not braided).

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