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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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      Son's legs shaking

      By lizzie42 · Posted

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      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
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