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Ener-G Brown Rice Loaf

sa1937

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mommida Enthusiast
mommida
Posted

Don't be afraid to try other breads. :rolleyes: Try some Chebe or gluten free pantry mixes.

Hopefully we will find out my daughter doesn't need to avoid all these things. ;) I just feel so lost not baking with eggs. That really adds to the texture of so many gluten free things.

I'm really the hold out of the family. I will not eat the bread, but once every three months or so. Garlic toast, a sandwich, or drowned toast with jam.

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sa1937 Community Regular
sa1937
Posted
  • Author

Don't be afraid to try other breads. rolleyes.gif Try some Chebe or gluten free pantry mixes.

Hopefully we will find out my daughter doesn't need to avoid all these things. wink.gif I just feel so lost not baking with eggs. That really adds to the texture of so many gluten free things.

I'm really the hold out of the family. I will not eat the bread, but once every three months or so. Garlic toast, a sandwich, or drowned toast with jam.

Oh, I didn't mean to imply that I won't try other breads...just don't know if I ever want to try another Ener-G loaf. The Kinnikinnick English muffins are great! I really need to try and make my own bread and see how that works out.

Can you substitute flax seed and water (can't remember the ratio) for eggs?

I hope your daughter doesn't need to avoid all those things, too!

mommida Enthusiast
mommida
Posted

Replacing eggs is a scientific thing I haven't quite mastered! :D

Sometimes the replacement box stuff, applesauce, flax or baking soda and vinegar. Depends on the other ingredients to blend the taste, and how many eggs you are trying to replace.

She's been doing fine with peanut butter, soy, casein, hummus, and we are still trying treenuts. We are combating eosinophils so it is a 12 day reaction time.

I was really surprised with the new formula pizza crust from NRG. It is bland, but it has a lighter texture than most gluten free pizza crust. My husband makes a garlic butter flavor mixture for the outer crust. Yum!

ciavyn Contributor
ciavyn
Posted

Replacing eggs is a scientific thing I haven't quite mastered! :D

Sometimes the replacement box stuff, applesauce, flax or baking soda and vinegar. Depends on the other ingredients to blend the taste, and how many eggs you are trying to replace.

She's been doing fine with peanut butter, soy, casein, hummus, and we are still trying treenuts. We are combating eosinophils so it is a 12 day reaction time.

I was really surprised with the new formula pizza crust from NRG. It is bland, but it has a lighter texture than most gluten free pizza crust. My husband makes a garlic butter flavor mixture for the outer crust. Yum!

Where did you pick up that crust, and would you be able to share the recipe for the garlic butter? I always struggle with stuff like that. :)

mommida Enthusiast
mommida
Posted

I ordered it by the case from am a zon.

My husband puts the crust in the oven for 10 minutes (naked). Melts butter, adds garlic powder, (maybe some onion salt too) puts it on the edges. (Sorry it's not more of an actual recipe.) Add the toppings and back in the oven for 10 more minutes. Like I said the crust is pretty bland without.

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ciavyn Contributor
ciavyn
Posted

I ordered it by the case from am a zon.

My husband puts the crust in the oven for 10 minutes (naked). Melts butter, adds garlic powder, (maybe some onion salt too) puts it on the edges. (Sorry it's not more of an actual recipe.) Add the toppings and back in the oven for 10 more minutes. Like I said the crust is pretty bland without.

If you are going to shop on-line....

Go to goodsearch/Goodshop first. Choose your non-profit organization. (You can choose a Celiac support organization.) A percentage of your purchase not including tax or shipping will be donated to that organization if the merchant is participating in the program.

Good to know, and thank you for the recipe!

Black Sheep Apprentice
Black Sheep
Posted

I make them pretty much the way I made them before celiac - its a thick batter, thicker than pancake, thinner than a muffin. After the batter rises for an hour or so, I cook them on a griddle using english muffin rings (you can use washed tuna cans that have the tops and bottoms cut out - but as those will eventually rust and can be rather sharp, I dropped the $5 a set on some rings through Amazon.) I sprinkled the griddle inside the rings with a little cornmeal and cook for 5 minutes or so and flip.

A bit more fiddly than making them in the oven - but I end up with english muffins that I tested out on some none-gluten avoiding family members... they like them better (and in some cases couldn't tell which was which) that the Thomas's English Muffins my family ate for years. Even have nooks and crannies! I am just about set with the plain - now I'm working on a parmesan/garlic, a blueberry, a cinnamon/sugar, and a sourdough!

Magpie, you are awesome! :lol: You should have a cooking blog! I would be there a lot. B)

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MagpieWrites Rookie
MagpieWrites
Posted

Magpie, you are awesome! :lol: You should have a cooking blog! I would be there a lot. B)

~shuffles feet~

Ummm.... in about a week, it will be up and I'm working on a cookbook.

And I'm also going to start putting up videos of demo's on HOW to make the recipes (born from it would have been REALLY REALLY HELPFUL to have someone tell me the first time I made gluten-free bread "Oh, by the by, it's gonna look like cream cheese frosting - don't panic, it's fine!" :P )

When I get it up and running, do you want me to send you a link?

sa1937 Community Regular
sa1937
Posted
  • Author

When I get it up and running, do you want me to send you a link?

YES, YES and YES!!! We all know you're a terrific cook and I would love to have a link! biggrin.gif

Black Sheep Apprentice
Black Sheep
Posted

When I get it up and running, do you want me to send you a link?

Umm...does a celiac avoid gluten? :huh:

HECK YES!!!!!! I want to buy your cookbook when it's out, as well! :lol:

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