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  1. 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

    Grains, Millet organic (soaked overnight,drained, rinsed, boiled for 20 min) (gluten-free)

    Flour, Cowpea Bean Flour (Black-Eyed Pea Flour)

    Flour, Pumpkin Seed Flour

    Flour, Green Pea Flour

    They a lower in oxalate :)

    But I think its hard to make a bread based on those flours..

  2. 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

    # 1/4 cup cornstarch

    # 1/4 cup flax seed meal

    # 2 1/2 teaspoons xanthan gum

    # 2 teaspoons active dry yeast

    # 1 teaspoon salt

    # 2 eggs

    # 2 egg whites

    # 1 cup water or 1 cup milk

    # 2 tablespoons vegetable oil

    # 2 tablespoons honey

    # 2 teaspoons vinegar

    Does anyone have a good flour blend recipe?

    Is the water supposed to be warm or cold?

  3. 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 into the oven they did not continue to rise (as they normally do..) they stayed the same hight before they fell together. They where 6 cm after rising, after baking they where 3 cm...

    The bread falls in the middle and sometimes they are raw even after 1 hour at 400F.

    The company that makes the flour mix says nothing is wrong with the flour that they haven't changed anything.

    But I did make one interesting experience when I made cinnamon rolls. After adding the normal amount water and flour the dough was very very very sticky.. Normally I just use a small amount of oil on the table when I roll out the dough. Yesterday I needed to use lots of flour.

    So it seems like the dough absorb less water then before.

    Today I made 6 new breads. They are better. They did not fall in the middle but they are not as high as I like them. And they are still a bit raw...

    I also used less fat in the bread since the recipe on the internet use very little fat. Just to see if it makes a difference.

    Any idea on whats wrong?

    Is it normal that flour just suddenly starts to absorb less water?

  4. I haven't used it for bread, but I've baked mini cupcakes and a giant cupcake in them. I found that the mini cupcakes did not need extra time. The giant cupcake did need extra time, but I think that had more to do with the fact that I forgot to move the rack to the right position for optimum baking.

    My suggestions is to make sure that you are using the second rack from the bottom.

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

  5. 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

    Buckwheat flour

    Tapioca starch

    Corn starch

    Soy flour

    Oat flour (but I don't want to use that...)

    I can also buy millet flour.

    I looked at http://glutenfreegoddess.blogspot.com/ and there was so many recipes that I can't choose which one to make!

  6. In my experience, when the dough falls during baking, using less water can help. I've also found that high protein flours can cause the dough to fall during baking. So I wonder if maybe the lupin flour has a different protein profile, which would not be unusual given changes in growing conditions from season to season. Perhaps it would work better to blend the mix with some other flour.

    Yes, that is what I mean. The bad flour is the newer one, right?

    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.

  7. Does the dough rise but fall, or not rise as high either before or during baking?

    What I might try is to make two loaves from the new flour, but add 1/2 tsp baking soda to one loaf, and one tsp vinegar to the other loaf. Then observe if one rises better than it would without the addition. If the one with baking soda does better, then the dough is too acidic. If the one with vinegar does better, then the dough is too alkaline. If neither does better, then the pH is not the problem.

    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?

  8. I did a test today...

    Its the flour, no doubt about that!

    I took 2 cups and added all the ingredients I use in the bread. I was very precise so the dough should be identical. (And they weight the same when before I left them to rise).

    I used the same yeast and divided it into to pieces of 24g each.

    I went back to my first recipe and added 1 tsp baking powder, thats why it is higher then when I wrote this topic.

    Then I mixed all together and let them rise.


    Here is the result:


    So there is definitely something wrong with the flour! They are warm now so I cant cut them but I will take more picture later when I they are cold.

  9. More fiber won't necessarily give a better texture. Some types of fiber may help more than others. And some can make the texture worse. I have tried inulin powder in bread, and it didn't seem to do much of anything. However, I haven't tried it with my latest techniques, so I could try again and see what happens if you like. Thing is, inulin is a type of fructan molecule, and I read someplace that inulin breaks down into simpler fructose molecules when heated above a certain temperature. So it may not be adding as much fiber as it would appear.

    For more fiber, teff flour, unhulled buckwheat flour, bean flours, and even coconut flour, would be the ones I'd try first.

    What types of flour do you have access to in Norway? Ordering over the Internet can be expensive, but that may be an option too.

    The lecithin won't resolve the problem you're having with the new flour you bought. It can however, improve moistness and shelf life.

    In the store:

    Rice flour, corn flour/starch, potato starch, soy flour.

    Some places: Buck wheat, millet, teff.

    Most of the gluten-free flour is "ready" mixes made from wheat starch, corn, potato, teff, rice ++ We have several types but I don't like to use them.

    I can order other types of flour on internet but they are very expensive.

    The mix I use know contains 6,1% fiber.

  10. Is the bread slightly gummy inside? If so, and if you're using xanthan, try reducing it a bit. Like 1/2 or 2/3 of the amount you're currently using.

    I have seen the properties of flour change from one season to the next. Sometimes it is changes in weather patterns, or soil conditions, or the seed source.

    Is this the lupin flour that has changed?

    I don't know which of the flours that has changed..

    I did not use xanthan gum in this bread, I use husk.

  11. I want to improve my bread recipe. Here in norway we don't have much "cool" stuff like you have in US. We can't buy sorghum flour in the store, they don't have xanthan gum either.. If the store is large they may have buck wheat flour..

    But since my friends are going to US I am want them to shop for me.

    And if it work in my bread and the people that buy my bread like it I will need to find a way to get it to norway ;)

    I have been given an advice to ad Soy Lecithin Granules to the bread. I read that it make the bread get a better texture. Has anyone tried this?

    Have anyone tried Inulin powder?

    It is supossed to add more fiber to the bread.

    Does anyone else has any idea of what I can add to get more fiber into the bread?

  12. Is that gluten free bread? It sure looks pretty.

    Edited to add... I don't know what to say about the flour. I made gorgeous round crusty country loaves of bread for 25 years in a "cloche," a sandstone sort of thing that I got from Williams Sonoma many years ago. I broke that one and got another (at about twice the price I'd spent 25 years earlier) and haven't been successful ONE TIME with it. Same recipe, same everything... but rather than a big, high round loaf, I always get a short, squat round loaf. I can't eat it anyhow... I made it for my husband and friends... I've given up!

    Its glutenfree.

  13. When will I learn? :angry:

    I have posted several picture of my bread the last week and I have been so happy. I want to start my own bakery one day. Now I make bread home and give to my friends and they are so happy.

    I have made maybe 200 bread the last year or maybe more. I don't know. I have found a recipe that has always worked. And the last month I have told people my recipe only work.

    Well... Today and yesterday it did NOT work and I am SO angry. Because I can't understand WHY! :angry: :angry: :angry: :angry: :angry: :angry:

    4 weeks ago I ordered 120 lbs flour.

    I have made 70 bread so far with no problems. It is a good dough, they rise very good and they have a good texture.

    But today I opened a new box of flour (they came 6 bags of flour in 1 box). And I have tried to make 12 bread out of that box and I have failed every time. The dough feels different, the texture of the dough is different. They don't rise as good as the other 70 bread has done.

    Just for testing I took a bag of flour from an other box that I have used earlier and made bread with. This had normal texture, normal smell and it felt normal. And the bread did rise and it was very good.

    I have been using the exact same recipe. The water has the same temperature (I use a candy thermometer). The bread are in the same oven, at the same temperature. The bread rises in the same temperature. The only different is that I have opened a new box of flour.

    Here is a picture of the "normal" bread (the bread to the right side is a new recipe I am working with)



    Here is a picture of the slice I made today


    I am so angry and frustrated because I can't understand why. I have sent an email to the company where I order the flour and asked then if they have made any changes.