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I've always love love loved Eleanor's Bake Shop and can't get enough cupcakes. Their bread though is absolutely amazing, but I am not going to drive 30 minutes for a loaf of bread no matter how good it is. So, bored and on facebook far past when I should be in bed and to my surprise I notice that they have posted a nice tutorial because they have begun selling their flour blend in their shop. I'm definitely going to head up soon for some flour, but thought that this might be a nice video for anyone having issues with bread. It's idiot proof enough even for me! Maybe I'll finally bake a bread product that turns out as something other than bricks I wouldn't dare use to poison my worst enemy or feed to the obnoxious dog next door that won't stop barking.

http://www.eleanorsbakeshop.com/2012/11/eleanors-bread-tutorial/

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Hi Adalaide, do you know if a hand mixer would work to make this and do you know if she ships her flour? I have not attempted to make bread yet and think I might actually be able to make this. Maybe I will ask Santana for a stand mixer for Christmas.

Thanks for putting up the tutorial. It's what I need to bake things cuz I don't have the experience to tweak.

Colleen

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To the best of my knowledge, she just uses a flour blend like everyone else. I highly doubt they do any shipping, but I can ask when I stop in. It will probably be sometime next week.

I do have experience. I grew up baking bread literally every Saturday of my life until I was 9 and every other after that until I was 16. Still, gluten free bread just doesn't act like BREAD. I have a KitchenAid, I wouldn't live without it. I shared because I felt like the first time that bread is within my capabilities. Maybe, just maybe, I will be able to make something mildly edible.

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Thank you, Adalaide and Karen. I will email her with my ?'s.

Colleen

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The video is interesting! I have never seen any baker just dip into the flour bag for gluten-free, usually the ingredients are weighed on a scale..the bread turned out nice..

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For the true test I would have liked to have seen her slice the bread. I'd love to see the texture and how it holds together. When I make breads I like to slice a line all across the top slightly on the side so it rises better and looks so gorgeous and rustic. And European. :P

So, Adelaide, how DOES it taste? What is the texture like? Is it great toasted?

Surprised she does not weigh - weighing is far more accurate.

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I've never had it toasted. The last time I had it was before I had a toaster and my toaster recently met a glorious demise. (My MIL moved it from my gluten-free counter to her gluten counter and while I'm quite sure it wasn't used she is obsessed with wiping things with her nasty sponge that sits on the back of the sink for 2-3 months at a time. The toaster met the concrete wall in the back yard, I am still nursing a hand injury. Who knew I could throw that far!) Anywho... It finds that perfect balance between soft and firm. I grew up making bread every week so I am used to a good, dense loaf and love it that way. I like bread with substance. It holds together as well as can be expected for sandwiches... so not at all. Although I'm sure it would do so toasted like all other bread does. It isn't far from an Udi's or Rudi's in texture to be perfectly honest but the taste is really great. I'll need her recipe for the honey oat bread.

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I've never had it toasted. The last time I had it was before I had a toaster and my toaster recently met a glorious demise. (My MIL moved it from my gluten-free counter to her gluten counter and while I'm quite sure it wasn't used she is obsessed with wiping things with her nasty sponge that sits on the back of the sink for 2-3 months at a time. The toaster met the concrete wall in the back yard, I am still nursing a hand injury. Who knew I could throw that far!) Anywho... It finds that perfect balance between soft and firm. I grew up making bread every week so I am used to a good, dense loaf and love it that way. I like bread with substance. It holds together as well as can be expected for sandwiches... so not at all. Although I'm sure it would do so toasted like all other bread does. It isn't far from an Udi's or Rudi's in texture to be perfectly honest but the taste is really great. I'll need her recipe for the honey oat bread.

As always, I enjoy your wit. ;)

I know what you mean about bread with substance - that is how I like mine, too, except for baguettes. Sounds like a winner considering it tastes so good. Hmmmm...I bet I would enjoy it, too. The honey oat sounds great. I've been doing a schwack of experimenting again and have a good honey oat bread recipe, though I'm sure hers will be just as good.

The most recent bread I made actually held together. Well. It didn't rip and tear and do the funky chicken when I spread thick gooey stuff on it. It tasted yeasty and had that oomph I've been searching for.

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I'm wondering if toaster tossing could be an official celiac sport? Just thinking about it hitting the concrete feels good. I'd quite like to do that to DHs toaster. Not a fan of being in a mixed house :(

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    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
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    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

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