kannne

Thanks, I will try it. Rice flour is a bit high in oxalate but its better then nothing.. The flour that is best tolerated is this: Flour, Water Chestnut Flour, Rice Starch Flour, Green Bean Starch Flour, Potato Starch Grains, Millet, boiled 30 min (gluten-free) Flour, Flaxseed meal, whole, ground, Bob's Red Mill Flour, Coconut...

Does anyone have a recipe for bread that contains rice, potato and tapioca? I can't use corn, soy, oat or teff. Thanks

Is this bread mix bread taste good? Is it easy to make?

Which size is the eggs? Are the eggs room temperature (70F)?

I need help with this recipe. The first time I made it turned out great but the next 4 times it hasn't worked at all.. The "problem" it that I don't remember what "gluten-free flour" blend I used the first time. I think I used something with sorghummel but I don't remember.. # 1 1/4 cups gluten-free flour # 1/4 cup garfava flour # 1/2 cup potato starch...

here is an update.. I don't have any words I have made about 70 bread after this started.. I have bought new flour with another experience date. It fails.. Its even worse then the "bad" picture above.. Yesterday I made cinnamon rolls. I have use that recipe so many times.. The dough was okey, it did rise very well. But when I put them...

I bake 6 bread at a time in 2 racks (second from the bottom and second from the top9

I have bought new silicone bread pans but the bread is not finish after 1 hour (as it is in the other pans). Is it normal that silicone pans have longer baking time?

Do I need to heat the water/milk?

I have my standard bread mix I use for bread with corn, rice, lupin ++ But now I have finally bought sorghum and garfava flour. There are so many different recipes on gluten-free bread that I so confused. Does anyone have a really good bread recipe to me? I have: Rice flour Corn flour Potato starch Teff flour Garfava flour Sorghum flour...

Does anyone have a good gluten-free recipe on pita bread and tortilla wrap??

I will need to check when I come home. Now I am on holiday untill juli 11.

I bought 120 lbs of flour. Some of the boxes has best before march 2011, some of then december 2010. I didn't think of it and just started to use the boxes that was on the top. And all of them was march 2011. Then I opened a box with december 2010 and it went wrong. So I bought the good and the bad flour at the same time.

I can try adding less water next time and then add baking soda and see what happens. The old flour is the bad one, the new flour is the good one. The "bad" flour has "best before december 2010) and the good has march 2011.

The dough from the bad flour rise. Not as much as the good flour but then fell together when I bake it. Isn't it a better idea to try it with the bad flour then the good flour?