Krystyn41

HI. I hope to attend that Baton Rouge Meeting this Wed.

I tried to make Udi's bread in a breadmaker..but hey! It turned out good anyway!

HI! I'm also looking for a gluten free support group. I am a 51 year old female with 3 sons. We are all gluten intolerant. My sons do not follow the diet (and believe me it shows) so I am mostly seeking out a support group for them!

Looking for local support for my soon to be gluten free family. Anyone here near me in Louisiana?

Hello! I "googled" Udi's bread in my town and found a place that actually sells it. I went over, bought one loaf (it's very small, isn't it?), et it and tried to emulate it again. The place I bought it is going out of business so I still have to figure out how to make this bread!

Udi's bread

1 1/2 cups of brown rice flour

1/2 potato starch

1 cup of Tapioca flour

1/3 cup corn starch

2 tsp xanthum gum

3 tbsp Blue Agava

1 1/2 tsp salt

4 tbsp dried egg whites

2/3 cup dried milk powder

1 tbsp yeast

1 tbsp cider vinegar

2 tbsp olive oil

1 1/2 cup water

2 tbsp lecithin granules

1 tablespoon caraway seed

First I placed the warmed water, agave syrup and yeast in a measuring cup to let the yeast expand while i was mixing the other ingredients. This is did nicely esp. since i already had the oven on and i placed this cup on the stove. I mixed all the other ingredients but waited till i was ready to place it in the oven before i put in the xanthum gum. I added at least 1/2 cup more of water cause it appeared too thick. I plopped all this in just 1 bread loaf pan. I baked it for 50 minutes, tested with a toothpick, which didn't come out clean. I baked it some more at 350 degrees, approximately 1 hour total. I gave up and took it out of the oven. At 50 minutes it browned beautifully, it tasted great but it was extremely gummy!! (Which is why i kept cooking it!) To me, the "gumminess" factor ruins it!

Assessment:

I just did some research on xanthum gum/lecithin and it appear to me that a lot of recipes call for both. However, the next time I will MAKE sure i DO NOT use more than 1 1/2 tsp. of xanthum gum in ANYTHING and I'm certain that adding at least 2 tablespoons of lecithin probably made it even more gummy. I'm gonna try the recipe again but maybe use the fresh eggs (3) that it called for plus 1 tbsp. of dried egg white, use only 1 1/2 tsp xanthum gum and 1 tsp of lecithin.

What do ya'll think??

I read your recipe and I'm surprised you used 8 eggwhites!! Wow! I hope I don't have to use 8 eggwhites to make bread! I was also surprised you used 4 tsps salt and 4 tsp xanthum gum. If it was "gummy" it's too much xanthum gum. I have decided that 1 1/2 tsp of santhum gum is all I want in any baked good that i make. I was wondering..wasn't it too salty? You may be right on using that many eggwhites as something is making those "holes" in their bread. Thanks a lot for trying. Let's keep it up. I made it again and i will post my results as soon as i investigate something.

Kris

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's the air holes are very comparable in size, and the bread's texture is pretty close to the original. My version is a tad more dense/gummy than the original, but tastes pretty close. I'm about 1000 ft. above sea level.

I used a 50/50 combination of rice flour and buckwheat. You can't tell that there is buckwheat in the bread, and I replaced a half a tablespoon of oil with one egg yolk in the second test batch just to see what happened. It didn't alter the texture any, but the loaf did get a tad bit more golden brown than the other batch.

Revised Mock Udi's bread:

3 c. rice flour (or a combination of buckwheat and rice flour)

3/4 c. (potato, corn, or tapioca) starch

4 tsp. xanthan gum

4 tsp. salt

6 tsp. yeast

4 tbsp. oil

3 tbsp. sugar

4 tsp. baking powder

2 1/2 tsp. dough enhancer or vinegar

approximately 3 c. water (divided into 1 and 2 cups)

8 egg whites

1 tsp cream of tartar

First, let yeast dissolve with sugar and 1 cup of water, let sit while you whip the egg whites.

Whip the egg white to stiff peaks, adding the cream of tartar as the egg whites begin to turn white. Set aside.

Combine dry ingredients and add to the yeast mixture, oil, and about 1 1/2 cups of the remaining water. Stir well to combine, add in a bit more water as needed to make the dough soft enough to resemble cookie dough.

Fold in egg whites a quarter at a time, gently folding until well combined, then adding more egg whites. Once all the egg whites are incorporated, gently scoop/"pour" batter into 2 well greased loaf pans.

Let rise in a warm place for 30 minutes, then bake at 350 degrees for 30-35 minutes until golden brown all over.

Hi! I was very happy to see there was a post concerning Udi's bread. I had it for the first time 2 days ago at a place called "Jason's Deli" in Lafayette, LA. I couldn't believe it! Great gluten-free bread on a sandwich! I read all the postings and attempted my own Udi's bread. Of course, no luck so far, but we have to keep trying!!

This is what I did:

1 cup brown rice flour

1/2 cup of corn starch

1/2 cup tapioco flour

1/3 cup buckwheat

1/3 cup flaxseed

1/3 cup whole millet

2/3 cup of water

1 tsp apple cider vinegar

1 tablespoon of baking powder

1 1/2 tsp of xantham

1 tsp of salt

3 whole eggs

2 tsps of yeast

1 1/2 tablespoon's of sugar

1/2 tsp of creme of tartar

1 1/2 tablesp of olive oil

350 degrees for 35 minutes

The finished product came out about 3 1/2" high. It didn't "fall" but I noticed that it didn't rise much either after I placed it in the oven. I placed all the flours in a bowl, the baking powder, xantham gum and mixed with portable mixer. In a 2 cup container I placed the warmed water, the yeast and the sugar and let it rise. In another bowl i beat the eggwhites till stiff then added the creme of tartare and beat a bit more. I then turned on the oven and waited till the bread rose. 40 minutes later I then added the egg yokes, the salt, the vinegar and the oil and the water and yeast and incorporated it all into the flour. I folded in the eggwhites last. I plopped it all into the bread container and placed it into the oven (it was an hour at this point). 35 minutes later I took it out after checking the inside temp, it was 210 degrees.

Assessment:

Udi's bread has a lot of holes in it!! I think I will attempt to use 4 tsps of yeast the next time!! Also my bread was a small loaf (ya'lls must have been smaller) and I generally use 2 cups of flour to 1 cup of starch. The bread had a nice crust on top, but was dense and yellow. So, Udi's bread doesn't use the egg yellow (or maybe just one yellow. Udi's bread looks like it is plopped down on a flat board but manages to keep it's shape without flattening out. I definitely needed a bread pan because it was kinda runny. This is why I think I will use less water next time because the egg whites gave it a lot of liquid. However, Udi's bread is not dense like mine is. The denseness of the bread is the main thing I am trying to fix! Also, ya'll don't use 1 tablespoon of baking powder (or maybe use less salt) because both together were too salty! I just toasted my bread and it stays together nicely. I found that interesting that Udi's bread cannot be toasted, it falls apart! I definitely believe the reason it falls apart is because of the numerous holes. Also, I thought I might "beat" the finished product also (before folding in the egg whites).

Kris

I ended up baking it again but I didn't keep track of the time and it came out very well baked and plopped right out of the pan. Trying to emulate UDI's is not gonna be easy..

Very interesting thread! I can say that this happened to me! My husband and I were married for 15 years and only after we divorced did I begin attempting to go "gluten-free". I saw the symptoms in all of my children (3 boys) but especially in 1 of them. Finally tested the most affected and he showed 2 genes for the disease, one on my side and one on my ex's side. So, you see I did marry a Celiac unknowingly but divorced him before I knew or he knew. It is sad. It is one of the many things I didn't know about him.

Our favorite meals..

-tuna casserole; we have this too often, at leasst once per week..of course you are using gluten free pasta.

-Shepherds Pie

-pizza (I'm getting the hang of making the crust)

-stir fry

-beans and rice

-baked chicken with whatever (usually vegetables placed in pan with chicken)

-tacos

-clam chowder (My boys like it with salmon too)

Gumbo

Yes, we have the above more often than not. I need some more quick recipes.

Thank you very much! I have many jars of Kumquat marmalade which I need to use and will substitute your recipe. Will let you know how it comes out!

Kris

I have these flours leftover from a bread mix (that failed several times haha), other random flours that I was using and I have no idea what to use them with. I stuck them in the freezer for now so they don't go bad.

Here's what I have,

1 cup sweet sorghum flour

1/4 cup brown rice flour

1 1/2 cup tapioca flour

3 cups potato flour

Any ideas on what I could use these for?

Thanks!

Easy as I use those flours mainly.

You can interchange Sorghum flour for any rice flour in yuor recipes. For example, when you make bread or muffins and it calls for "rice flour" use sorghum. Did you know that Redbridge beer is sorghum beer and I luv it!

For the brown rice, use the 1/4 cup in a browned gravy. For the potato flour use in Potato soups or any soup when you want a thickener. For the tapioca flour, again you can use this in any recipe for muffins or cake. Tapioca is a lighter flour and is used alot in gluten free baking. Start reading the ingredients in whatever you are buying and you will see.

Please check out the Udi blog on how to make their bread! This is just the reason why I want to learn how to make my own bread because any bread product I have tried, frozen or not, is disgusting!

Hi! I was very happy to see there was a post concerning Udi's bread. I had it for the first time 2 days ago at a place called "Jason's Deli" in Lafayette, LA. I couldn't believe it! Great gluten-free bread on a sandwich! I read all the postings and attempted my own Udi's bread. Of course, no luck so far, but we have to keep trying!!

This is what I did:

1 cup brown rice flour

1/2 cup of corn starch

1/2 cup tapioco flour

1/3 cup buckwheat

1/3 cup flaxseed

1/3 cup whole millet

2/3 cup of water

1 tsp apple cider vinegar

1 tablespoon of baking powder

1 1/2 tsp of xantham

1 tsp of salt

3 whole eggs

2 tsps of yeast

1 1/2 tablespoon's of sugar

1/2 tsp of creme of tartar

1 1/2 tablesp of olive oil

350 degrees for 35 minutes

The finished product came out about 3 1/2" high. It didn't "fall" but I noticed that it didn't rise much either after I placed it in the oven. I placed all the flours in a bowl, the baking powder, xantham gum and mixed with portable mixer. In a 2 cup container I placed the warmed water, the yeast and the sugar and let it rise. In another bowl i beat the eggwhites till stiff then added the creme of tartare and beat a bit more. I then turned on the oven and waited till the bread rose. 40 minutes later I then added the egg yokes, the salt, the vinegar and the oil and the water and yeast and incorporated it all into the flour. I folded in the eggwhites last. I plopped it all into the bread container and placed it into the oven (it was an hour at this point). 35 minutes later I took it out after checking the inside temp, it was 210 degrees.

Assessment:

Udi's bread has a lot of holes in it!! I think I will attempt to use 4 tsps of yeast the next time!! Also my bread was a small loaf (ya'lls must have been smaller) and I generally use 2 cups of flour to 1 cup of starch. The bread had a nice crust on top, but was dense and yellow. So, Udi's bread doesn't use the egg yellow (or maybe just one yellow. Udi's bread looks like it is plopped down on a flat board but manages to keep it's shape without flattening out. I definitely needed a bread pan because it was kinda runny. This is why I think I will use less water next time because the egg whites gave it a lot of liquid. However, Udi's bread is not dense like mine is. The denseness of the bread is the main thing I am trying to fix! Also, ya'll don't use 1 tablespoon of baking powder (or maybe use less salt) because both together were too salty! I just toasted my bread and it stays together nicely. I found that interesting that Udi's bread cannot be toasted, it falls apart! I definitely believe the reason it falls apart is because of the numerous holes. Also, I thought I might "beat" the finished product also (before folding in the egg whites).

Kris