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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    I've used the brown teff too, but prefer the ivory. However, either might work alone for pie crust. I don't think I've tried 100% teff for a crust, but I did run into a blog entry someplace with a teff crust recipe. If you can blend it with buckwheat, that might work better. As for quinoa, I've read it is high in saponins, which gives it the characteristic...
  2. RiceGuy
    LOL. I'm nearly there with respect to pies, although breads also have a permanent place in my diet. But I also bake without dairy, eggs, sugar, and a few other things, so I'm always exploring new ideas. I do so enjoy the adventure, and try to approach cooking and baking in a scientific way. I like to say that food is edible chemistry. OK, you've coaxed...
  3. RiceGuy
    Some additional things I've found are: 1) Teff flour helps impart a thicker, more substantial crust for breads. About 1/4 the total flour in a recipe should be noticeable. 2) Sweet Potato flour helps give a bread "tooth". That is, a nice chewiness, and the way it tears as you pull it apart.
  4. RiceGuy
    As I stated in my previous post, buckwheat and teff are the ones I'd reach for first, if bean flours are out. Although, if the definition of "legume" doesn't include peas, then I'd use yellow pea flour, probably blended with buckwheat and/or teff.
  5. RiceGuy
    Check out the glass, stainless steel, or marble rollers. IMHO, silicon has no place with food. However, most decent gluten-free doughs just doesn't have the kind of texture/consistency to be rolled. One reason I haven't bothered to buy a roller yet. That brings me to your question about a good pie crust recipe. I've thought about sharing one, but always...
  6. RiceGuy
    Though getting the word out is nice, that article is very poorly written. It also makes some misleading/incorrect statements, and leaves out a few obvious things too. But it does promote a website, which I suppose was the true aim of the author.
  7. RiceGuy
    I've found that I cannot tolerate any alcohol of any kind. Not even the synthesized stuff that McCormick uses in their extracts, which are all declared as gluten-free, and used by many on this board without issues. As for the tapioca, some brands of tapioca pearls have other ingredients, so watch for that if you use the pearls. As others have stated...
  8. RiceGuy
    Interesting. Is the fresh yeast in a cake?
  9. RiceGuy
    Some mixes have xanthan gum already added, while others do not. You'll need to add it and/or other binder to get it to rise properly. However, I've found that some brands of xanthan are more effective than others, and thus you need to use less of it. Otherwise it can actually make the dough to stiff to rise. Adding the right amount of water is also important...
  10. RiceGuy
    I've read that yeast can survive up to something like 110-130°F. I generally just use hot tap water for the dough, and a warm oven for the rising. I'm not sure of the temp, but I think it's probably between 90 and 100 degrees Fahrenheit. Sounds like you have tried higher and lower temperatures than the ones you now use. Can you describe what was unsatisfactory ...
  11. RiceGuy
    Some additional ideas I thought of: 1) Try dark roast carob powder instead of cocoa, as it is not bitter. 2) Try mesquite flour, which has a wonderful aroma and flavor. It has a color and flavor similar to mocha, cocoa and cinnamon combined. 3) Some bean flours can add a nice color. Black bean flour is one of the darkest I am aware of, though I've not...
  12. RiceGuy
    As others have indicated, rolling out gluten-free pizza dough doesn't really work. What I do is to spread it with the back of a spoon. If the dough sticks to the spoon too much, don't worry. Just get it spread as best you can, then smooth it out by first wetting the spoon with water so the dough won't stick to it.
  13. RiceGuy
    Lecithin is generally found in health stores, in granular form. It is often extracted from soy, but can also be from sunflower seeds or certain other things. The amount to use can vary, depending on the other ingredients in the recipe. Some recipe ideas using lecithin can be found at the bottom of this page: Open Original Shared Link
  14. RiceGuy
    Doesn't matter! I'm self-taught in my profession. IMHO, if you can do something well enough to get paid for it, then you are a professional.
  15. RiceGuy
    Did you use xanthan gum, or is it included in the blend you used? Absence of a binder would probably account for some of the softness, but depending on the flour blend, the recipe for bread given by the company might not work for pizza dough. Many gluten-free breads are "batter breads". That is, the dough is more like a thick batter. Start with a small amount...
  16. RiceGuy
    The color of buckwheat flour depends greatly on how it is milled. Most brands in the USA are very light in color, often off-white to beige in shade, or similar to white rice flour. Brown teff could be a good choice, though the flavor may be another matter to consider, depending upon how dark you want the bread to be. Add some caraway seed and it can be reminiscent...
  17. RiceGuy
    Gluten-Free breads do tend to dry out quickly, and they get especially crumbly in the fridge. Adding some lecithin may help. A small amount of soy flour (maybe 1/8 the total) can also help. I find that the best way to preserve gluten-free breads is to freeze them, not refrigerate. For some reason, putting them in the fridge is much worse than leaving them...
  18. RiceGuy
    Fava bean flour is one of my favorites. The small proportion listed in the recipe shouldn't be too prominent in flavor, but what I often do is add some ground ginger, which I find works well to neutralize beany tastes. Do keep in mind that a good fresh bean flour should not smell or taste bad. If it does, then it is, and you should discard it. As for a...
  19. RiceGuy
    Thanks kannne. Nice clear pictures too! Looks to me that you are a professional baker. I'm already looking forward to your feedback on the thread I am preparing to start soon.
  20. RiceGuy
    What happens when it is baked? Does it remain 3 times the height, or does it go higher, or shrink?
  21. RiceGuy
    Wow! Thanks for all the replies! Anyone else? So then it looks like I may have stumbled upon something...will post the details in the next couple days I think.
  22. RiceGuy
    I've been experimenting with this lately. Thus far, I find the addition of an acid doesn't seem to do much. At least not for the types of flours I'm using. Perhaps a slight difference in taste though. I think it is supposed to help the yeast multiply faster, and perhaps some dough conditioning. As for how much to use, I've found that using more than about...
  23. RiceGuy
    Hi everyone, I'm wondering just how much does the typical homemade gluten-free bread rise. I mean, the percentage of the finished product compared to the raw, unrisen dough. The usual suggestion for rising the dough is to let it double in height. Then, when it bakes, it will rise higher (at least it is expected to) as the water turns to steam inside. So...
  24. RiceGuy
    Since the sticky nature of gluten depends on water, I'd have to guess the soaking is to get the grains somewhat sticky. If true, it would not apply to gluten-free grains. And/or it might be so they'd get cooked when the bread is baked, otherwise you'd have raw grains in your bread. Anyway, no amount of soaking gluten-free grains or flours is going to enhance...
  25. RiceGuy
    Fortunately, when a product is certified organic, it is also non-GMO. However, it is not true the other way around. That is, a non-GMO product is not necessarily organic.
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