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halfrunner

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Everything posted by halfrunner

  1. halfrunner
    Well, as far as the egg whites go, it is for 2 full size (ie normal loaf pan) loaves of bread. If you only make 1 loaf, it's only 4 egg whites, which is not much. Plus, you need the extra protein and volume to hold the loaf together without it turning into a hockey puck. As far as the salt, that is what DH decided was enough after numerous loaves, any...
  2. halfrunner
    There is a recipe for gluten-free challah in the book "Healthy Bread in five minutes a day" that I have used and had very good luck with. The recipe may also be on the "artisan bread in five minutes a day" website. If not, the book is hugely popular and in most libraries.
  3. halfrunner
    I couldn't buy it even if I was willing to pay $4.00 per box. It hasn't shown up anywhere near me. Anyway, here is the link to my version of the gluten-free bisquick thread. Use the regular recipes, not the gluten-free ones, as this version behaves just like the real bisquick and has the butter/shortening in it.
  4. halfrunner
    Mushroom risotto with a sauteed chicken breast and some sort of wilted greens is what I would do with it.
  5. halfrunner
    Here's my pumpkin bread recipe: 1 stick butter softened 2 eggs 2/3 c. sugar 3/4 c. canned pumpkin 1 tsp. salt 1/2 tsp. baking soda 1 1/2 tsp baking powder 1 tbsp. yogurt 2 c. rice flour (or a 50/50 mix of buckwheat and rice flours) 1-2 tsp. pumpkin pie spices (to taste) Cream sugar and butter, then beat in eggs. Stir in pumpkin and yogurt...
  6. halfrunner
    I'm starting to think that I'm a glutton for punishment. I was thinking about the mock udi's bread recipe that I came up with after toying with my german puffy pancake recipe. So I pulled out my gluten-free bread supplies and my recipe. Here's the latest version, which created more air holes than my previous version. When placed next to the real Udi...
  7. halfrunner
    I totally know. I could buy tons of brown rice for dirt cheap and grind my own, too. I'm just too cheap to pay that much right now. Then again, I can get Bob's red mill brown rice flour without any trouble around here, so I just go with that.
  8. halfrunner
    Brown rice is really hard to get ground into a fine powder. I have already killed 2 coffee grinders trying to do so. I quit trying after that. I suppose if you want to spend like $130 or so for a grain mill, you could go to town without any fuss. But I have so far refused to cough up that much money just to grind my own flours.
  9. halfrunner
    My pans are 9x5.And I'm glad to help. Laura
  10. halfrunner
    Not really, other than grease it really, really well. Just start at the low end of the baking time and watch it like a hawk until the bottom of the loaves is evenly brown. That is how I can tell cakes etc. are done. Two pyrex baking pans that are "normal" size should not be any different other than browning speed.
  11. halfrunner
    I'm pretty biased, but I really like my version of Udi's bread. It's not an exact replica, but it makes really tasty french toast. DH likes it for sandwiches and it doesn't change texture as fast as regular gluten-free bread (it probably helps that we store it in the fridge). I don't know that any of us can exactly replicate Udi's. I suspect that there...
  12. halfrunner
    I dug this thread up for somebody and read through it again. I noticed that I forgot to mention that when I use this, I use the regular bisquick recipes and maybe up the liquid a pinch. You'll probably end up with funky results if you use this mix in the gluten-free specific recipes, as mine already has shortening/butter/fat added.
  13. halfrunner
    I had a brainstorm today. Here's the tweaked recipe. DH raved, it seems less dense and more like normal homemade bread. It's pretty much the same recipe that I started with. 2 1/2 c. buckwheat flour 1 1/2 c. rice flour 1/2 c. starch (potato, tapioca or corn) 3/4 tsp. dough enhancer or vinegar 3 tsp. salt 3 tsp. xanthan gum 3 tbsp. sugar 3 tbsp...
  14. halfrunner
    I spent a lot of time this weekend saying "thanks but hubby can't have that" in regards to leftover pizza, chicken, potatoes, etc. When my family says "I forgot" I tell them that I don't expect them to, that's my job. My family doesn't usually think to watch out for DH. If we go out to dinner, I call ahead and talk to the manager about menu options. ...
  15. halfrunner
    A coffee grinder works very well, and you can find cheap ones.
  16. halfrunner
    Nope.
  17. halfrunner
    Altitude will definitely make a difference. Try adding an extra egg white and only beating to soft peaks, not stiff. You'll have to be more gentle incorporating the egg whites, though. Then try a shorter rising time. Apparently rising time gets shortened in higher altitude environments. When you see the dough getting near the top of the bread pan, put...
  18. halfrunner
    It might make that much of a difference. Flax is often used as a "binding" agent in recipes.
  19. halfrunner
    I've never had that happen , mine always come out about as tall as my loaf pan. My best guess would be to cut back the water a little. If your house is pretty dry (because of the a/c), you might not need as much water.
  20. halfrunner
    bump
  21. halfrunner
    bump
  22. halfrunner
    I can't afford to buy bread to support DH's sandwich habit. I make all his bread. What it costs me in ingredients equals 2 loaves of Udi's and I can get about 10-12 loaves out of that amount of supplies. Udi's is a once in a while treat. Have you seen the reverse engineering Udi's bread, buckwheat bread thread, and the most recent bread threads? They...
  23. halfrunner
    I use rice flour all the time for the first dredging. It works just fine. I would think any gluten free flour (buckwheat, all purpose, rice, etc.) would work just as well.
  24. halfrunner
    Hearing that she has problems with gluten made me immediately raise both eyebrows. She took a bite of the regular bun she put her sloppy joes on. I actually made the sloppy joes for dinner since I had everything except the serrano chile on hand. It was good overall, and I'll make it again, but I had to double the garam masala in the sauce, as well...
  25. halfrunner
    That is normal for any nut butter that isn't blended with hydrogenated oils. Even my homemade almond butter does that to some extent.
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