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Mrs. P

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Everything posted by Mrs. P

  1. Mrs. P
    RiceGuy, I have three main questions and comments: 1) could you use Egg Replacer? I think it has potato starch though, I know you don't use starches. I'm thinking of trying it with the next loaf I made. 2) I'm curious, what are the trade offs with keeping the loaf covered for the first few minutes? I could do that..... I used my second...
  2. Mrs. P
    Less than half the amount of flour. Aha. That might be part of the problem. I think I measured out 2 cups of water and used it all. I had 4 cups total flours. My son and I had sandwiches made from this bread when it was on it's third day, and I thought it was fine. I noticed that it crumbled a bit but other than that it was good and satisfying. ...
  3. Mrs. P
    RiceGuy - do you answer dumb questions for free? 'Cause I have one. Say I wanted to try this recipe with xanthan gum, just for fun. I don't know enough about gluten free flours and baking yet to know what the differences are. But, someone here has mentioned that this bread has a feeling like slimey jelly in their mouth, and they don't like it. This...
  4. Mrs. P
    That is interesting. I actually HAVE some yellow pea flour. Also some black bean flour. I didn't know why I got them, just thought they sounded interesting. I'll be waiting to see what you come up with! I think I should try a smaller pan and a scaled down recipe. I like the sandwich pan because the sides are at a right angle to the bottom, they...
  5. Mrs. P
    OK, I've done some experiments. For several days I couldn't have the oven on for baking, it was just too hot. So I made bread in the gas grill. I did this recipe and another one that has been our standby for now but is just too light and fluffy. The sweet potato/teff loaf did not turn out well, but I know what went wrong. I not only goofed with the...
  6. Mrs. P
    What has worked for me in the past with other recipes is to brush the plastic wrap with oil, or spray with Pam, before putting it over the loaf to raise. I have also spritzed with water and left it in a warm oven and that has worked well with other recipes. I will cover it from now on though, I think I do get a better proof with the dough covered. Laura
  7. Mrs. P
    Until a couple weeks ago, the only bread we had was what I made from our own home ground wheat, kamut, rye, spelt, etc. I almost never added white flour so we're used to heavy, dense bread. I also made sourdough with no yeast that tasted like cheese, I put mixed cracked grains in it. Could only make that in the winter, it didn't work well in summer. Ah...
  8. Mrs. P
    I baked two batches of bread yesterday, the first with ground flax and the second without. The second loaf was better tasting and didn't have as "slimey" of a mouth feel. The height it rose to is what it baked at and there was very little shrinkage or contraction of the bread once cooled like I've had with every other recipe I've tried. There is definitely...
  9. Mrs. P
    Success! I decided that since we needed bread, I would use the mix I have made up from Bette Hagman's book, it's the four flour bread mix that already has xanthan gum in it. I have been trying to make it with no eggs or oil, the last batch rose but not much, and I divided it between my TWO sandwich loaf pans so I ended up with real short slabs of bread...
  10. Mrs. P
    RiceGuy, where do you get sweet potato flour? The only place I've found it is Amazon for 12.95 plus over 8 bucks shipping. For one pound. I love to try new things but I am really not wanting to spend that much money! There is other flour that I see looks like it's white, rather than the sweet potato orange color, and is much cheaper. Is that what you...
  11. Mrs. P
    It's a sandwich loaf pan that I used to put 6 cup batches of wheat bread in. It has straight sides, rather than sloped, and I have been using it for all my other gluten-free bread trials. I never should have wasted that much stuff on an experimental loaf. It did make really good bread pudding though! My second attempt was a failure too. I did...
  12. Mrs. P
    Oh, I hope hope hope the Viennas you're talking about are Koegel! I believe the brand is only in the Michigan area. Is this the brand you're talking about? Koegel's Viennas are indeed safe? This would be SUCH good news to a gal who desperately NEEDS good news this week. I've already had three bread baking failures, but that's a whole 'nuther discussion...
  13. Mrs. P
    Forgot to put yeast in the recipe above, but I DID put it in the bread!
  14. Mrs. P
    Here is what I used: 1 cup teff 1/2 cup masa harina 1 c. brown rice flour (King Arthur) 1/2 c. millet 1/2 c. potato flour 1 T guar gum 2 T Metamucil (used double the amt. I would have used of plain psyllium husks because of the sucrose - not knowing how much of the volume of Metamucil is actually psyllium and how much is sucrose, I just guessed...
  15. Mrs. P
    RiceGuy - do you use eggs and oil? I really need to eliminate both from my breads. I have been using ground flax and water, letting it stand until like egg whites and just omitting the oil in recipes. Should I just DO IT and see if it works??
  16. Mrs. P
    My package says sucrose and psyllium husk. I'll try it, but have to decide what flours to use. I don't have sweet potato flour, didn't even know they MADE sweet potato flour. I'm new at this gluten free bread baking stuff. So far I've made volcano bread that had to be scraped off the floor of the oven after it just flowed over the side of the pan and...
  17. Mrs. P
    The only psyllium husk product I have in the house is Metamucil. I wonder if that would work. I would LOVE to try this right now!
  18. Mrs. P
    I realize this is a 4 year old thread, but it is the only one that I find under the name "Koegel". I was looking for information on Koegel's Viennas, which used to be an essential summer food for my boys. Here are the emails I've sent and received from the company. -----Original Message----- From: Mrs. P Sent: Monday, June 14, 2010 11:21 AM To...
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