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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    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?
  2. RiceGuy
    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 Open...
  3. RiceGuy
    That's great that you got something to sorta work. I agree that leaving out the flax should be a step in the right direction. I can tell you, that I have experimented with xanthan and psyllium, and it still didn't work like it does with guar gum. I'm sure you'll be pleased with the performance of sweet potato flour. I did some testing to see if something...
  4. RiceGuy
    Actually, the dough you have may be ok for pie crust. It depends on the amount of oil, though it isn't exactly what I'd do. If the oil is about one Tbsp per cup of flour, then pie crust should be possible, and can be pretty good too. I don't generally make pie crust using only buckwheat flour, but I have in the past, and it does work. And no, you don't want...
  5. RiceGuy
    Very good point. The first image which comes into my mind is a wall right down the center of the building, and both halves have an entrance. Traditional on one side, and gluten-free on the other. OK, that's just too idealistic, but one can dream. I have little doubt that you are correct in that they won't want to change anything. However, if it were...
  6. RiceGuy
    Well, I'm no farmer, but some searching turns up some facts about what types of things cows/cattle are given to eat. Some types of wheat aren't fed to cattle as much as others, from what I can tell. The price of grains also seems to impact what farmers choose. Open Original Shared Link A so-called modern western diet is largely wheat-based, not sorghum...
  7. RiceGuy
    Though I haven't asked, Open Original Shared Link might have what you're looking for. While their repackaging facility might be shared, I haven't had CC issues. What I don't know is if the gluten-free mills which produce the flours also process nuts. I'd like to think not. I'd suggest contacting them and see what they say.
  8. RiceGuy
    Did you add any baking powder? That would help lighten the texture. Extra egg yoke would help too, as could a little more oil. I've never used the product, but others have, so hopefully someone can offer the benefit of their personal experience with the stuff. Here's a page on the chebe site with preparation tips: Open Original Shared Link
  9. RiceGuy
    I agree that it could very well be gluten causing your son's symptoms. However, there are often additional intolerances to watch out for, like to the other top allergens. Dairy is often not tolerated, especially while the body heals from gluten. Soy, corn, eggs, peanuts, tree nuts, and shellfish are also tops allergens. The occasional breakout might be...
  10. RiceGuy
    Yes. As ravenwoodglass stated, you'll not really be gluten-free if you continue working around all that wheat flour. Now, if the restaurant owner/manager wants to be progressive, they'll start making gluten-free versions of the foods you mentioned. Though they'd have to have a dedicated room with appropriate ventilation so that wheat flour from the rest of...
  11. RiceGuy
    The sweet potato flour I buy is white. From what I've read, most varieties of sweet potatoes are actually white. I get mine from Open Original Shared Link. To prevent the bread from sticking, I put a few drops of water in the dish (about two or three for the small dish), and drop in a pinch of lecithin granules. It doesn't take much. I let that dissolve...
  12. RiceGuy
    NOW Foods makes a multi for men called ADAM. It comes in both pill and capsule form.
  13. RiceGuy
    Gluten does not have to be ingested for a reaction to occur. It merely has to get within sight of the immune system. While the classic Celiac tissue damage might supposedly be limited to the small intestine, the antibodies themselves are not formed there. Nor are they formed as a result of a reaction within the intestines. No matter where the immune system...
  14. RiceGuy
    OK. Before you try again, I will try something without the sweet potato flour, since you don't have that. Will let you know how it goes, but I doubt it will turn out as well without it.
  15. RiceGuy
    Well, I didn't suggest that everyone should like bean flours. However, it seems many on this board have formed their opinion of bean flours after tasting Bob's Red Mill products. As I've stated a few times here and there, Bob's bean flours (and other types they sell) are stone ground, and I've found that they are very unsatisfactory. The stone grinding produces...
  16. RiceGuy
    I've noticed differences in the characteristics of certain flours from time to time. I think it has to do with growing conditions, seed source, etc. If the weather or soil is different, or the seed the crop was started from is different, then the resulting flour will be different as well. Flours from two crops from different regions on the planet will very...
  17. RiceGuy
    Mrs. P, looks like your recipe had over 4 cups worth of ingredients. What size loaf pan are you using?
  18. RiceGuy
    There are a few different types of buckwheat flour available. The light ones don't have a strong taste, and I find that they don't really impart a distinctive flavor. They are generally the color of white rice flour or sorghum, so if your daughter is thinking of the darker type, she might be pleasantly surprised by how nice buckwheat pancakes are with the...
  19. RiceGuy
    That's a tough call, as I never got good results from starches. Incidentally, I should have pointed out that I used ivory teff in the recipe. Not sure how the brown one would work, as I haven't any to try. But past experience suggests they are very similar in function. Given the flours you've listed, I think I'd try the teff, sorghum, and maybe one part of...
  20. RiceGuy
    According to the Open Original Shared Link, their original formula has maltodextrin and citric acid. If it is too acidic, it can inhibit the yeast, and may also prevent the dough from rising as well as it should. I suppose you could balance it with the right amount of baking soda, but just what would be the right amount I don't know. My first thought is to...
  21. RiceGuy
    I've used frozen winter squash, which is available at most grocery stores. It is already cooked too, so it's convenient. Pumpkin is a winter squash after all. In fact, I've read that some popular brands of solid pack pumpkin are not even made from the sort of squash we know as pumpkin. Some brands apparently use a blend of varieties.
  22. RiceGuy
    Funny you should ask for whole grain bread recipes. That's one thing I've been working on for a long time. Yes, bean flours can add structure and flavor, and can also help with browning. Some others do too. I just posted about achieving a better bread, here:
  23. RiceGuy
    I have never, and I mean never, had good results when adding fat to gluten-free muffins or cookies, or even cakes. I've never tried adding any fat to pancakes, and I get decent results there too. So I do think you just need different recipes. Have you ever tried buckwheat flour for pancakes? It doesn't even need dairy, egg, or any binders. I just add water...
  24. RiceGuy
    Hi everyone. I can no longer hold back what I've discovered. Though I'm still experimenting with it, I think I've got enough figured out to post about it. The excitement is making me bananas! While comparing the results of using guar gum to xanthan gum in breads, I noticed that guar gum seems to allow for a much higher rise. However, it wouldn...
  25. RiceGuy
    It really depends on the type of food. Can you give an example of a type of food you'd like to make lower in fat/calories? I only use Stevia for a sweetener, and I think it works out quite well. Though a recipe which traditionally calls for lots of sugar or other bulky sweetener must be altered to account for the fact that Stevia adds no considerable bulk...
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