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About DMarie

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    Quilting and cooking.
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  1. DMarie

    Recipe Challenge!

    This is a recipe that my family has liked. It is from the Gluten-Free Homemaker's website (http://glutenfreehomemaker.com/2009/03/gluten-free-hamburger-buns-focaccia/). Actually - after searching for a good bun recipe, and then finding one that I actually liked, I have found that I prefer my hamburger sans bun now - I can better taste my hamburger and all of the fixings! I have pasted the recipe below as well. I have found quite a few recipes that I like off of this website though. We love her recipe for Cinnamon Rolls! Recipe: Focaccia Bread and Hamburger Buns Ingredients 1 1/3 c. brown rice flour 2/3 c. sweet rice flour 1 c. tapioca starch 1 Tb. instant yeast 2 tsp. unflavored gelatin 1 Tb. xanthan gum 1/2 tsp. onion powder (optional) 1 1/2 tsp. salt 2 tsp. sugar or honey 1 – 1 1/4 c. warm water 4 eggs 1/4 c. olive oil 1 tsp. vinegar olive oil Italian seasoning coarse salt Instructions Mix the wet ingredients together in the bowl of your mixer using 1 cup of the water. Combine the dry ingredients in a separate bowl. Add the dry ingredients to the mixing bowl and beat for 2 minutes. Add more water if it is too dry. The dough should be very soft and sticky. Transfer the dough to whatever pan you are using. This recipe will fill a large cookie sheet. Let it rise in a warm place for 30 minutes. Brush the top of the dough with olive oil and sprinkle with salt and Italian seasoning. Bake at 400 degrees for about 15 minutes. The top should be nicely browned. Recipe from www.glutenfreehomemaker.com
  2. I would love to be able to make a gluten-free Sourdough bread. I have seen some recipes for gluten-free sourdough starter, but I have no idea what to do with the starter. How much goes into a recipe? How does that alter the other ingredients in the recipe? Has anyone had success with making a gluten-free sourdough type bread? If so can you share your recipe? Thank you! Dawn
  3. If I were using store bought bread to make bruschetta or crostini, I would choose R. I have tried both, and like both. My favorite is R as I think it has a little bit more depth of flavor than U. That said, R does not hold up as well when making a sandwich on non-toasted bread. My son can make a sandwich in the morning before school, and still eat it in one piece at lunch. I have always preferred my sandwiches on toasted bread, but on the occasion that I am in a rush and don't have time to toast, U definitely works better. I think U bread holds up better in general, as compared to R. I found a wonderful recipe for french bread on the Fire and Salt website. It is my family's favorite. We are 4 out of 5 of us gluten free. I have to say, it took each of us, on average, 2 to 3 years of being away from bread before we were able to find some gluten free breads that we liked. I think we had to be away from the flavor of wheat long enough to be able to appreciate other flavors that were not the same as wheat...but still good. Dawn
  4. DMarie

    Buckwheat Bread

    Just wanted to double check on the salt amount. Is 3 tsp correct? Seems like more than recipes usually call for - but - I also know salt is very important to the outcome. Can't wait to try this recipe - my DD and I really like buckwheat and heartier type breads. :-)
  5. Thank you for your thoughts. I am thinking that flushing the flour out is not really an option and better to look at purchasing a new one if I want to go that route. Better safe than sorry. I am thinking that I should look into selling mine on ebay or craigs list - something like that. Then I can either use the money for something else OR put it toward the purchase of a new one.
  6. DMarie

    Differences In Yeast

    Thanks TrillumHunter! I have a Costco membership - and I saw the yeast there last time - and yes - alot cheaper than what I get at Wal-Mart (and Wal-Mart's jar is about half the price of what grocery stores charge for the same thing). I'll have to give it a try!
  7. Well, I searched and found an email address to the company that makes the Wonder Mills (previously Whisper Mills). I was told that there was no way to completely clean the stainless steel milling heads or inside of the mill to be 100% gluten free. I emailed the represenative back and asked what she thought about the idea of running alot of rice through the mill, to "flush" out all other flour particles. She indicated that she really didn't know if/how that would work. She said that the manufacturers used to recommend running popcorn thru the impact mills to "unclog" the stainless heads but that is not the same thing as cleaning the mill of flour residue. Not sure I will try that or not (since white rice is relatively cheap). There are no guarantees. It's a shame to not be able to use the mill though.
  8. Can someone explain the differences in yeast? I know there is instant, active and then there is yeast for the bread machine (which I think is faster acting than regular yeast). I am looking at ordering some bulk yeast. Is SAF a good brand of yeast? I use bread machine yeast typically - and like it because the rise time is about 1/2 that of regular yeast. I am thinking the SAF yeast will have the longer rise time? But then the King Arthur website mentions active versus instant. Didn't know there was a difference!
  9. Prior to going gluten free, I used to grind my own whole wheat flour. The brand of mill I have is a Whisper Mill. Does anyone know if there is a way to "de-glutenize" a mill that has been used to grind glutinous grains? Is that even possible? Would be nice to grind my own flours again - fresh!
  10. I use all types of flour in my cooking/baking. I prefer brown rice to white rice (nutrition wise - brown is better) - but I make sure to buy the superfine grind of brown rice flour. Otherwise, I would not use rice flour (because of the sandy/gritty texture). I find that I like a mix of flours - but what mix just depends on what I am making. Sometimes it is a simple Brown Rice Mix (brown rice flour/tapioca/potato starch). More often than not though - I sub sorghum and/or millet flour for part of the brown rice flour. I think it give a better flavor over all. I am also a fan of teff and buckwheat (buckwheat has a very distinctive flavor to me - so I only use that in certain things). I use a flour mix for bagels that calls for garfava flour. I was at the store and couldn't find garfava flour - just found garbanzo bean flour. Does anyone know about the differences between the two (such as - is there a big difference in taste)? I am not usually a fan of bean flours - but we love these bagels - so I leave well enough alone! I am just wondering if I will notice a difference.
  11. I have been making bagels from a recipe I found in the magazine, "Living Without." We love them! They are best warm from the oven, but we find that we still like them untoasted the next day. After that we choose to toast them lightly - and really enjoy the sandwiches we make on them. I have posted the recipe below. Here is a link as well: http://www.livingwithout.com/recipes/octnov09-best%20bagels.html I use a large ice-cream scoop (guessing it is about a 1/4 cup capacity) to scoop out the dough into a ball shape before flattening them and poking the hole in the middle. Gluten-Free, Dairy-Free Best Bagels MAKES 8 You
  12. DMarie

    Bread Making Troubles

    Thanks Lonewolf for the "quick bread" recipe. Might just try (I have almond meal at home). Wildwood - good to know about the smaller loaf pans. Would these by 8 x 4 pans? I am trying to get the sizes right. Think it is time to order from Amazon!
  13. DMarie

    Gluten Free Phyllo Dough

    Wildwood - I found Expandex where I live in one of our specialty health stores. I live in a metropolitan area though - so can usually find (somewhere) all the things I am looking for. Expandex is modified tapioca starch. Here is a link to the Expandex website (where to buy Expandex): http://expandexglutenfree.com/consumers/where-to-buy.php. You can also read about what it is and does there as well. I don't know how much Expandex is in Jules packaged mix - so don't know if it makes a big difference or not. I have added some Expandex in place of my regular tapioca starch in some things I have made (directions say to sub out 2 tbs to 1/4 cup I think). I have to say I don't think I have noticed a difference, but I have only tried subbing the lower amount. I think homemaker here on this site has noticed that some things turn out better when she uses Jules mix - and I would speculate that it is because of the Expandex (but it might just be the mix!).
  14. I have been hearing things about Udi's Bread and that it is very good. I haven't bought a loaf of gluten free bread for awhile - because generally they are a dissapointment (and they cost too much to end up being disappointed in). I am particualarly interested in the claim that Udi's bread can be eaten without toasting. That really seems to good to be true. Has anyone had Udi's bread - and what do you think? Texture, softness, how long does it last?
  15. Okay, I have tried to bake loaf after loaf of bread. I have found some I like the taste of - but my problem is that the middle typically sinks. I have scoured the forum for advice. I believe my problem is too much liquid, so have scaled back on the liquid. This has helped so that I don't have a crater, but I normally still have some sinking (I check the temp with a thermometer to bake the bread to the temp specified in the recipe - most seem to recommend 200-205 degrees). I am finding that I need to remove a SUBSTANTIAL amount of water. Upwards of 1/2 a cup! That seems to be ALOT to remove. I spoon my flours into the measuring cup, and also tap the measuring cups on top with a knife before levelling them off. I do not think I am spooning so lightly that I am getting substantially less flours. I am stopping short of banging the cups on the counter now - to make sure I am not shorting on the flour (I am tapping quite a few times firmly now). I am using a 9 x 5 ceramic loaf pan. Love the way the ceramic bakes. I am toying with looking for 8 x 4 pans and using two of them. But I just have not located them in local stores (have tried Bed, Bath and Beyond that someone suggested, no luck here - and just haven't ordered from Amazon lately). I like the larger size, was trying to get a higher loaf, but am wondering if smaller is better with gluten-free breads (maybe the structure can't hold itself up in a bigger pan???). I am currently using the rapid rise yeast and let my bread rise in a warmed oven (approx 80 degrees) until it is doubled in size - which takes it to the top of the pan. I have used regular rise yeast before - same problem. But I like having a shorter rise time with the rapid rise. I live in North Texas. Not an especially humid or dry area. I am finding that I often have to adjust the liquid in other recipes as well. I just made waffles this past weekend and used just a little over 1/2 of the liquid called for! My flours are the same as they have always been. I don't mind having to use less liquid...I just want a loaf of bread that is taller than 2 inches (would be happy with 3 inches even!) - and that does not sink in the middle.