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mamatide

The Most Delicious Home-made Gluten Free Bread I've Ever Tasted...

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BUT....) is it really good? REALLY????

You bet. My gluten-eating husband really likes it - even my first attempt which was sort of a flop because I let it rise too long. He's anxious for me to bake another loaf.

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Sheesh.

I can't tell you guys - this makes me feel pretty darn good about myself!

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Sheesh.

I can't tell you guys - this makes me feel pretty darn good about myself!

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Sheesh.

I can't tell you guys - this makes me feel pretty darn good about myself!

And well you should. :)

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Good Grief! Ty is becoming so daring with his school lunches! Last week he strayed from his banana bread/hard boiled egg/pepperoni/cheese lunch that he's been eating every school day for two years to have ham & cheese rolled up in rice paper wrappers, and now he's announced that tomorrow he wants have a jam sandwich! (No PB allowed in his class, it's "discouraged", but not forbidden.)

I had half the loaf pictured on the left in the freezer and it's coming out for sandwiches. He had toast 2x today (we use the Toasta bags). I can't tell you how many times I've tried to make bread and ended up using it for crumbs.

Now the big question...Laurie, do you have a hamburger/hot dog bun recipe something a bit less whole wheaty for buns and a pizza recipe? I'm off to recipezaar to double check.

Thanks Laurie!

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I haven't seen this sorghum flour anywhere. Have been to Whole Foods, Central Market (a larger, even nicer Whole Foods), and two large Asian Supermarkets here in Dallas.

I'm wondering if this is a real Flour, or a starch flour. A real flour will have fiber & protein listed on the nutrition label. A starch flour will have neither, only calories.

If someone that has some sorghum flour would be so kind as to look at the label and let me know, then I could figure out what to sustitute it with.

Thanks, lm

For what it's worth, I bought my 6 lb. bag of sorghum for $5 at the local Indian grocer near me. The Indians call it Jowal or Jawal. I googled it and I also asked the grocer - the name is different, but it is the same thing. They also have ghee, of course, but it's not cheap. It's about $8 per pound.

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Good Grief! Ty is becoming so daring with his school lunches! Last week he strayed from his banana bread/hard boiled egg/pepperoni/cheese lunch that he's been eating every school day for two years to have ham & cheese rolled up in rice paper wrappers, and now he's announced that tomorrow he wants have a jam sandwich! (No PB allowed in his class, it's "discouraged", but not forbidden.)

I had half the loaf pictured on the left in the freezer and it's coming out for sandwiches. He had toast 2x today (we use the Toasta bags). I can't tell you how many times I've tried to make bread and ended up using it for crumbs.

Now the big question...Laurie, do you have a hamburger/hot dog bun recipe something a bit less whole wheaty for buns and a pizza recipe? I'm off to recipezaar to double check.

Thanks Laurie!

I do have tonnes more that I haven't posted. I don't make buns often, but I made them once (adapting from this recipe), and they turned out nicely, except a little mishapen! I'll dig up the recipe. I should post what I make more often.

Thanks again for all of the encouragement.

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I do have tonnes more that I haven't posted. I don't make buns often, but I made them once (adapting from this recipe), and they turned out nicely, except a little mishapen! I'll dig up the recipe. I should post what I make more often.

Thanks again for all of the encouragement.

I'd love them!

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i will send you what i have! i just dont have a minute right now, because when i make things from scratch, i write them down in a cookbook, then later type them up. i haven't typed so many (i'm so behind) but i want to give you more! just remind me a couple of days please!

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Okay. I'm going to trust you guys. Once I get thru my gluten free pantry bread mixes, I'll give it a try.

THANKS. I'm really missing bread. And the two times I've had gluten free bread it's been just awful. Icky icky awful.

Will my tastebuds change and actually start to LIKE it??? LOL :D

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Darn it, I just sold my breadmaker and resigned to the ready-made stuff. I just got tired of the mess. :(

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Darn it, I just sold my breadmaker and resigned to the ready-made stuff. I just got tired of the mess. :(

I LOVE your avatar! That is SOOOOOO cool!!!! :D

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I LOVE your avatar! That is SOOOOOO cool!!!! :D

He should be shooting himself. :ph34r::lol:

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Re: Sourghum search

For what it's worth, I bought my 6 lb. bag of sorghum for $5 at the local Indian grocer near me. The Indians call it Jowal or Jawal. I googled it and I also asked the grocer - the name is different, but it is the same thing. They also have ghee, of course, but it's not cheap. It's about $8 per pound.

Thank you kolka for the info. I tried calling a few Indian grocery stores here in the Dallas area, and they had no idea what I was talking about. One even told me "jawal" was barley, but I googled it like you did and it's sourghum. There is a slight language problem impeding communication. I'll just have to visit some of these places in person.

Yesterday, I found a Twin Valley Mills LLC via google search. http://www.twinvalleymills.com/. Here's some info from the website.

"Located in the heart of Nebraska farm country, Twin Valley Mills is a small mill owned and operated by three grain sorghum producers who take pride in the quality product they grow. They plant only the highest quality food grade sorghums for milling into nutritious grain sorghum flour. The milling process uses the finest mesh, assuring consumers of a silky smooth flour. They control their product from the time the grain sorghum seed is planted until the finished flour is packaged and shipped to consumers.

This attention and care assures consumers of the highest quality grain sorghum flour available. For consumer protection, Twin Valley Mills is USDA inspected and licensed.

Who are these dedicated grain sorghum producers? Father and son, Hubert and Gerald Simonsen, joined with fellow farmer James Vorderstrasse to develop a product that would utilize the grain sorghum they grow."

I ordered four 2.5# containers for $12.50, + shipping. Here's info about that:

"Thank you for your interest. We sell sorghum flour in 2.5# containers for $3.50, and 25# buckets for $27.50 plus freight. We are not set up for credit cards yet so we will send an invoice with the shipment. We ship UPS. If you e-mail your address and what you want to order we can let you know how much the shipping would be. We just pass on what UPS charges, and there are no other handling fees.

Due to the price of shipping on a small order, we have decided to sell 4 small containers at a case price of $12.50. This is a savings of $1.50, and in most cases that is all the extra 7.5 pounds adds to the shipping."

Kind of struck me as interesting. We'll see what happens next. Best regards, lm

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Re: Sourghum search

Thank you kolka for the info. I tried calling a few Indian grocery stores here in the Dallas area, and they had no idea what I was talking about. One even told me "jawal" was barley, but I googled it like you did and it's sourghum. There is a slight language problem impeding communication. I'll just have to visit some of these places in person.

Yesterday, I found a Twin Valley Mills LLC via google search. http://www.twinvalleymills.com/. Here's some info from the website.

"Located in the heart of Nebraska farm country, Twin Valley Mills is a small mill owned and operated by three grain sorghum producers who take pride in the quality product they grow. They plant only the highest quality food grade sorghums for milling into nutritious grain sorghum flour. The milling process uses the finest mesh, assuring consumers of a silky smooth flour. They control their product from the time the grain sorghum seed is planted until the finished flour is packaged and shipped to consumers.

This attention and care assures consumers of the highest quality grain sorghum flour available. For consumer protection, Twin Valley Mills is USDA inspected and licensed.

Who are these dedicated grain sorghum producers? Father and son, Hubert and Gerald Simonsen, joined with fellow farmer James Vorderstrasse to develop a product that would utilize the grain sorghum they grow."

I ordered four 2.5# containers for $12.50, + shipping. Here's info about that:

"Thank you for your interest. We sell sorghum flour in 2.5# containers for $3.50, and 25# buckets for $27.50 plus freight. We are not set up for credit cards yet so we will send an invoice with the shipment. We ship UPS. If you e-mail your address and what you want to order we can let you know how much the shipping would be. We just pass on what UPS charges, and there are no other handling fees.

Due to the price of shipping on a small order, we have decided to sell 4 small containers at a case price of $12.50. This is a savings of $1.50, and in most cases that is all the extra 7.5 pounds adds to the shipping."

Kind of struck me as interesting. We'll see what happens next. Best regards, lm

Larry do you not have a Whole Foods in your area or do they not carry sorghum flour? My son gets it for me at Whole Foods in Springfield, Mo., and they also have it at Nature's Way in Mountain Home AR (near me). I guess I thought they carried it about everywhere.

BF

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Larry do you not have a Whole Foods in your area or do they not carry sorghum flour? My son gets it for me at Whole Foods in Springfield, Mo., and they also have it at Nature's Way in Mountain Home AR (near me). I guess I thought they carried it about everywhere.

BF

No, can you believe it? I tried Whole Foods and Central Market, which is even larger and nicer. They have white & brown rice flour in bulk. Also, Bob's Red Mill stuff in some varieties. No sourghum, no garfava (I did get garbanza), no quinoa, no romano bean flour. You would think that with 5-7 million people in the Dallas/Fort Worth "metromess", they could do better than that!

I've just received two cookbooks via amazon .com, and practically everything requires these flours. Plus I'm hoping for improvements on what I've been making with mostly rice flours & starches. I'm ready and willing to do whatever it takes to get me closer to my beloved "bread"! No sacrilege intended, but that is almost a holy word now (just kidding ha,ha).

best regards, lm

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Sheesh.

I can't tell you guys - this makes me feel pretty darn good about myself!

You should, even *I* am goign to try to bake it! today, maybe!! :rolleyes:

I've hesitated, though, because I have really been reacting to flax seeds lately. I don't think I can eat them at all, in fact. so, I'm wondering if I"ll react to them in ground form - guess I won't know until I try. I know some of you have said you've substituted flours, but I am assuming you still kept the flax meal?

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I know some of you have said you've substituted flours, but I am assuming you still kept the flax meal?

I've kept the flax meal. Maybe you could make it with and then without to see what the difference is, both to how you react and how it tastes.

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Holy cannoli! This might even be weight watchers friendly!!!

*searching for garfava flour*

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This bread is Great. One question though--am I letting it rise too long?? It practically doubles in size as it bakes (and I only let it rise to the top of the pan), then flops over a bit at the top. Still delicious, but a little challenging to slice. :huh:

As for the flax seed--I'm wondering if substituting rice bran might work? They look very similar and I often grab the wrong one out of my freezer if I'm not carful. :rolleyes:

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--am I letting it rise too long?? It practically doubles in size as it bakes (and I only let it rise to the top of the pan), then flops over a bit at the top. Still delicious, but a little challenging to slice.

Me too. I was VERY CAREFUL on the second loaf I baked to not let it get above the pan, but again it just poofed up quickly in the oven. I turned the loaf on its side immediately after taking it out of the oven and that helped to keep it from imploding, but it still was sunk in on one side.

I'd sure like to know what to do about this, also.

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Me too. I was VERY CAREFUL on the second loaf I baked to not let it get above the pan, but again it just poofed up quickly in the oven. I turned the loaf on its side immediately after taking it out of the oven and that helped to keep it from imploding, but it still was sunk in on one side.

I'd sure like to know what to do about this, also.

Hi! THANK YOU for this recipe-we tried it and it was great! I could pick up the slice of bread and flop it around without it disintegrating.

What I did since it rose so fast-I placed a flat cookie sheet over the 9x5 pan while it rose and kept a good eye on it. This prevents it from overflowing the edges, and I didn't have any problem slicing it after it was baked.

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Mine didn't rise fast at all. In fact, today I used the full 80 minutes AND I used quick rise yeast. :huh:

I wonder if it's because my pan is a different shape. It has the same volume (roughly) as a 9x5 pan, but it's 11x4.

I warmed the milk first, as a previous poster had...I may have murdered the yeast. :ph34r:

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