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Bad Recipe Or Bad Cook?

QueenOfPain

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QueenOfPain Rookie
QueenOfPain
Posted

I'm searching for a good gluten-free bread recipe, because I'm starting to miss sandwiches. I tried making a corn-based version the other night and I don't know if it came out right or not. When I cut into my loaf it was a pale brown color. Very dense yet springy and spongey at the same time. It was very unpleasant. Did I do something wrong? Any advice would be much appreciated.

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eeyore Collaborator
eeyore
Posted

Open Original Shared Link

I really enjoy this recipe, and it's always worked for me...

QueenOfPain Rookie
QueenOfPain
Posted
  • Author

THANK YOU!!! Now, that is what bread is supposed to look like. I'll give the recipe a try this week. :)

mushroom Proficient
mushroom
Posted
Open Original Shared Link

I really enjoy this recipe, and it's always worked for me...

Any translation for "Sure Jell"??

Juliebove Rising Star
Juliebove
Posted
Any translation for "Sure Jell"??

It's a brand of plain, unflavored gelatin.

candrews Newbie
candrews
Posted

Here's my favorite:

https://www.celiac.com/articles/21706/1/Won...Free/Page1.html

I never thought I'd eat fluffy white bread again before this!

lpellegr Collaborator
lpellegr
Posted
It's a brand of plain, unflavored gelatin.

Are you sure? I thought it was pectin for helping jellies and jams to thicken.

In any case, don't be surprised if you have just begun baking gluten-free breads and they are nothing like what you remember. I have been doing this for over 4 years and still don't get decent bread every time - even with recipes I have successfully used before it's a crapshoot. Be prepared to keep trying, and check this board for help because a lot of us have tried many, many bread variations with different degrees of success. You can see successful loaves in my avatar, but the ones I made the time after I took that picture were a dismal failure shape-wise (but at least they made great crumbs and croutons).

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bakingbarb Enthusiast
bakingbarb
Posted
Any translation for "Sure Jell"??

Open Original Shared Link is a powdered pectin used for making jams and jellies.

RiceGuy Collaborator
RiceGuy
Posted

Sure-Jell sounds a lot like a low-methoxyl citrus pectin I've used, called Open Original Shared Link.

I still have some too. Maybe I should try it in bread and see what it does.

sixtytwo Apprentice
sixtytwo
Posted

My bread is made from Bob's Red Mill gluten-free Mix, the white one. I make two at a time and use a smaller pans so that I get four little loaves from each one, for a total of 8------and they last me quite some time. I bake them for 20 mintes. I have never had a flop. They are kind of expensive, but I am worth it. It smells so good when it comes from the oven. I am a carbaholic and so bread is very important to me. I still miss crunchy bread like French or Itilian, wish I could find that. Bob's Red Mill makes a great pizza crust mix too. It makes two 12" crusts and it sure is good. I am very used to the gluten-free way of life, and although I do miss some things, it just doesn't bother me that much anymore.

Barbara

DMarie Apprentice
DMarie
Posted
Open Original Shared Link

I really enjoy this recipe, and it's always worked for me...

Hi Eeyore,

Do you know if it is necessary to use the 1/4 cup of brown sugar as listed in the wet ingredients? I was thinking that would make a sweet bread - which I don't want.

RiceGuy Collaborator
RiceGuy
Posted
Hi Eeyore,

Do you know if it is necessary to use the 1/4 cup of brown sugar as listed in the wet ingredients? I was thinking that would make a sweet bread - which I don't want.

You can likely leave out the sugar. Some yeast bread recipes use a pinch of sugar to get the yeast started, but even that isn't totally necessary.

Elladarling Newbie
Elladarling
Posted
It's a brand of plain, unflavored gelatin.

Here is a good link- for french bread- I like this recipe and it's really easy. She just put up a sandwich loaf, too, I think I will try tomorrow.

Open Original Shared Link

Ella

arc Newbie
arc
Posted

Okay, I just posted this in a different sub-forum. Might as well get it into the recipe section :D :

Here ya go. Looks and tastes just like the real stuff. Even "regular people" like it:

Gluten Free Bread

JNBunnie1 Community Regular
JNBunnie1
Posted
Okay, I just posted this in a different sub-forum. Might as well get it into the recipe section :D :

Here ya go. Looks and tastes just like the real stuff. Even "regular people" like it:

Gluten Free Bread

psawyer Proficient
psawyer
Posted
Sticky rice flour? Is that sweet rice flour?

Open Original Shared Link is what is being referred to, I think.

arc Newbie
arc
Posted
Sticky rice flour? Is that sweet rice flour?

Yes - glutinous rice flour

Wonka Apprentice
Wonka
Posted

gluten-free Bread

3

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