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Wheat Protein Isolate (WPI) Whole Wheat Bread 3.2 carbs per slice
Wheat Protein Isolate (WPI) Whole Wheat Bread
2 teaspoons instant yeast
1/3 cup WPI 8000 (0 carbs)
1/3 cup Carbalose (6.3 carbs)
1/2 cup white whole wheat flour (30 carbs)
1/3 cup WPI 5000 (1 carb)
1/4 cup oat fiber (0 carbs)
2 tablespoons resistant whe... | This probably does not
This probably does not qualify as a crime against humanity, but it is certainly an atrocity. |
gluten free cinnamon buns
I used to frequent this forum before I was diagnosed celiac but now need some help! I have become a kinda decent GF baker but I am struggling to make cinnamon buns that aren't dreadful. I can make dough with stretch to be able to roll it out then roll it up by adding potato flour, but potat... | Dreadful or just not like wheat-based buns?
I have only dabbled in GF when I had a co-worker diagnosed with celiac so I am not in the same situation you are. One of the things I did learn when I was helping her research and learn to cope was that a big part of the problem was that she wanted everything GF to have the t... |
Wheat free but not GF
Is there a wheat free flour that I can use in place of wheat in any bread recipe without changing the other ingredients? my daughter cant have wheat but everything else is ok. | Try a 100% rye
My daughter (now 29yo) is exactly the same. She can't eat wheat, but gluten is fine. What we've found with her diet is that the only thing that really works well is rye. We make a 100% rye loaf that she eats without any problem at all. Pretty sure the recipe we use is that of Mini Oven, perhaps with ... |
Dairy Free challah
I am baking for children with a dairy allergy and cannot use butter. Challah is their favorite bread, but I have been unsuccessful swapping Earthbalance for the butter, or swapping an equal amount of canola oil for the butter. Are there any other reliable butter substitutes for a challah bread? | Challah
Challah should always be dairy free (or, authentic challah recipes should be). Jews don't mix meat and dairy and since bread is eaten with meals and especially challah is eaten on the Sabbath where it is custom to have a meaty meal bread is never made with any dairy products.Challah is an enriched bread usually... |
What is it in bread that I'm reacting to?
I stopped eating wheat almost two years ago. My eyes cleared up, the itching stopped, and the abdominal pain I'd been experiencing decreased.Either it was a gluten sensitivity or an allergy to wheat. Since then, I've been tested for an allergy to wheat, and it came up negative.... | Can you eat Spelt?
I've read somewhere that you may not show signs of allergy with a skin test but may still be allergic/sensitive when digesting something. Our skin is not our digestive system.You'll need to do some trial and error of your own by cutting out one food type at a time and seeing if things clear up then r... |
Gluten Free, Dairy Free, Chocolate Cake
I signed up to make a gluten free, dairy free, chocolate cake this weekend. I think this challenge is out of my range. Any recipes or ideas would be great! | Why?
What you describe will not be a cake. It will be..."something".....but it won't be a cake. Why bother?? |
Retarding salt-free bread dough question, please
Beloved bakers,One of my co-workers is on a sodium restricted (very low sodium) diet. I've been making her a salt-free bread, based on a recipe from the KA 200th anniversary book. Without salt, the bread rises very quickly; she likes the flavor, but I'd love to add to ... | Decided to use poolish
Instead of trying to find out if there is a way to retard the dough, I'm just going to start with a poolish, since that doesn't use salt. |
Spelt break falls apart when slicing
I'm new to baking with Spelt bread and a novice baking bread. I followed a Bob's Red Mill's spelt oat bread recipe. It tastes great and is nice and moist but when it's sliced it just falls apart into sections.Here's the recipe http://www.bobsredmill.com/recipes.php?recipe=132It's ... | Sounds like it rose too much
before baking. Spelt is notorious for stretching beyond what it should simply because it can. Then you have a great crust with a crumb too delicate to cut. Great for soup bowls by the way. Or if you want a crust shell to fill. Easter baskets?I used Fleischman's Bread Machine (rapid ri... |
Gluten-free Pumpernickel Style, Mock-Rye Bread
Hello TFL! It's been a long time since I posted here. I was perusing around and noticed that rye bread is the theme of the season. I happen to be developing a rye-style gluten-free bread so I thought I'd share it here and see what people think. This bread is:A tinned sa... | delicious and nutritious
I'm intrigued. I don't have any gluten sensitivities, but this looks like a bread I would enjoy, and it is very nutritious. Have you tried a sourdough variant? I'm also curious if a scald would add anything to the crumb. I love the flavor and nutrition of teff. You may be interested in thi... |
Chocolate almond cake ingredient help needed
Hi everyone,I am being asked to change a delicious cake slightly so that it can be sold as "flour-less" for their gluten sensitive shoppers. The buyers love the taste of the cake as is. The cake has:100 grams almond flour3 Tab sifted unbleached cake flour125 gr. chocolatelit... | Try..
polenta.It will give the cake a faintly gritty texture, but some people like that.Works in my GF chocolate cake which appears similar to yours. It won't rise as much, and expect it to sink a little. You may need to bake it a little longer too.-Gordon |
Sprouted grain breads.
I've been asked to make gluten free bread for a friend who's friend is coming to town. Could I use sprouted grains to make bread instead of wheat flour as a gluten free alternative? | Not if they have a gluten allergy!
Sprouting does not eliminate gluten, so it will still be present in the finished bread.Use genuinely gluten-free flours/starches, like: rice, potato, tapioca, amaranth, quinoa, oats (if certified GF), nut flours, teff, buckwheat, etc.Paul |
Spelt Bread
I've been diagnosed with a wheat allergy since about 2 years ago. Which is why I've often had to pay for expensive $5+ loaves of wheat free bread. So, as of late I've been trying to make my own wheat free bread in my Hamilton Beach bread machine. I've been using spelt flour as it tastes and acts quite like ... | I'm also not sure what
I'm also not sure what setting to use on the machine |
Spelt/Rye bread
Hi people,I'm trying to bake some bread for someone with really (really) strict dietary restrictions due to an illness that has arisen recently. Her nutritionist says she needs to avoid pretty much everything I'm used to using for baking (I'm quite a beginner...). I would love if somebody could point ou... | There are so many other
There are so many other things you could make for this person besides bad bread. You have eliminated everything that goes into it. How about a hot bowl of soup? Or maybe, a lentil loaf? |
Spelt Bread Recipe Subsitution
So, lately I've been trying to make Spelt Bread. They've all tasted great but the rise has been sub-par every time. I've finally found a recipe that looks like it has a great rise (Recipe link: http://www.sylviafox.ca/bread-machine-spelt-bread-recipe/). Here's the recipe1 cup lukewarm wat... | Could xanthum gum possibly
Could xanthum gum possibly help (with the substitutions)? |
Pectin in GF baking?
Does anyone here use pectin in their GF baking, especially breads? I can't find a whole lot of info about it except that some people like it. My main interest is in giving structure to doughs and moisture to the final product. For binders, I've used psylium, flax meal, and WPI, but if pectin will a... | Just another way to add structure
Pectin is just another way to add some structure to the loaf. It acts like a starchy gel and helps trap the gas bubbles ,hold them and add moisture to the crumb. I've used psyllium in my limited GF baking but in smaller amounts than most recipes. Too much psyllium made the crumb much t... |
Yeast Gout and Sourdough
Hi,I recently started baking with fresh ground whole wheat flour that I grind myself and bakers active yeast. After my husbands gout flared badly in his ankle, research showed that bakers and brewers yeast are the worst for gout! I was thinking sourdough may be the answer but it also produces ... | I don't think yeast causes gout so no worries over
breads made with yeast,From : http://www.medicalnewstoday.com/articles/144827.phpThere are many lifestyle and dietary guidelines that can be followed to protect against future flares or prevent gout from occurring in the first instance:Maintain a high fluid intake (... |
Too much yeast?
I have been working with recipes from the book "Gluten Free on a Shoestring Bakes Bread" and all of the breads have an acrid, bitter under-taste to them. It's very unpleasant. I searched for what might be causing this and the internet says it's a matter of too much yeast. How much is too much? The recip... | I have experienced this too
I have experienced this too with some gluten free foods and have yet to discover the problem. That much yeast shouldn't be a problem with that much flour. At least i think it shouldn't!Do the recipes you use also call for baking soda? I know that is baking soda is not paired with enough of a... |
coconut flour?
Someone gave me a large bag of coconut flour and I can't seem to make anything with it. It doesn't work at all for any type of bread, that I have found. I haven't had much success with tortillas or any other flat breads. Is there anything I could make with it or any recipe that might work? Thanks. | Have you tried mixing it with
Have you tried mixing it with AP or bread flour to a 50/50 mix? |
"Modern" wheat?
i just started baking recently, and coincidentally, my spouse has come across articles online that propose that wheat has been so modified in the last 40 years that it is (my words) virtually poisonous. Here's one such example http://www.theatlantic.com/health/archive/2011/09/your-addiction-to-wheat-pr... | Nice ad for his book
The article is really about the book written by the man they interviewed. He is a professional cashing in on a fad and the latest fear. I refuse to name him or the book so this thread does not pop on a search for the same and give any association with this site. Wheat is like any food-too much is ... |
Basic Gluten Free Sandwich Loaf Recipe Needed
Hi All,I am new to bread making and have multiple failed attempts at GF sandwich loaf. Even the popular home bakers in the area have failed at providing us with a soft loaf of gluten-free bread.I am located in Australia and hence finding Bob's red mill GF flour might be tri... | One of my favourites
Naturally Fermented Buckwheat Bread. No Starter nor binders needed. All you need is organic whole untoasted buckwheat groats and any add-ins you like. https://www.thefreshloaf.com/node/69229/naturally-fermented-buckwheat-bread-no-starter |
Wheat free (but not GF) baking
About a month ago I stopped eating wheat. I do feel better, and the time or two that I've forgotten and slipped up - not so better. I am not avoiding other grains that have small amounts of gluten or anything.I'm starting to miss bread. I used to bake bread that was about 50% wheat plus o... | Elastic
Hi Kris,I assume you are looking for wheat free recipes here?The difficulty for you is that wheat is a unique grain. Only wheat contains insoluble proteins which are able to form into chains and thus manifest elasticity. Whilst other grains such as rye and barley do contain gluten, they do not have the same... |
Converting dessert recipes to GF-questions
I have an event coming up and would like to make a GF dessert for one of the guests.Rather than totally trying a new recipe, I would like to convert one of my very popular recipes. It is a very moist and slightly dense apple cinnamon pecan cake. I am hoping that since it is ju... | GF is complicated
It's been a while since I've played with GF baking, I've heard good things about What Iif flour from Ideas in Food as an all-purpose GF baking flour. (recipe is at the bottom of the page; some scrolling required)That said, there's a lot of ways to handle gluten free flours, since there are many differ... |
Spelt recipe help!
6 lb. 8 oz. white spelt2 lb. 8 oz. whole spelt3 oz. salt½ oz. yeast5 lb. water Having trouble with loaf either ripping all to heck, please help with input. | Sorry, I have to convert this
Sorry, I have to convert this to the same unit...9,125 lb flour0.1875lb salt (2,05 %)5lb water (54.8%)0.342% yeast (cake I assume) About 2% salt is good. But it is a very dry dough. 54% is less water than I'd use for pizza or rolls that are eaten directly out of the oven. And you use whole... |
Should my dough smell fruity?
Argh. Second time typing this in, let's hope it works this time.Ok.I have been experimenting with GF breads since last fall. I usually let bulk fermentation happen in the fridge. The doughs, without fail, always smell somewhat fruity.Yesterday I tried something different: I mixed up some d... | Fruity ...
Are you using sourdough starter? Mine will smell a bit fruity depending on the ripeness and whether I'm building it for a bake or if it's been sitting around for a while.More info might help. On the other hand I'm not sure I'd worry about it.-Dave |
Is wheat the only thing you can make a decent sandwich bread from?
I have been trying to make a non-wheat sandwich bread for awhile and have even experimented a lot using gluten flour and other flours to see if I could make a good sandwich bread. Most of the breads I make are too dense and don't rise, even with the ad... | Non-wheat flour
It would be difficult to make a good sandwich loaf without any wheat flour, but you can always include non-wheat flour as an adjunct to wheat. I regularly make sandwich bread with 20% spelt flour (along with 2.5% vital wheat gluten), with good results.Bob |
Gluten Free?
As I am about to launch my bakery and start baking bread like crazy, a friend of my husband's comes to visit and announces that he's discovered that he's gluten intolerant. He goes on to describe his symptoms and how much they've improved--nearly disappeared completely, as he's weened himself completely o... | Just a simple word of advice.
Approach gluten-free baking as a *completely different animal*. It's like comparing baking bread to baking pie, they're just that different. |
Tangzhong without eggs?
I just learned about Tangzhong bread. All the recipes I've seen have eggs in them, and I don't/won't eat eggs, although I do eat dairy. Does Tangzhong require egg? Will it turn out okay without? Any reasonable substitutes y'all can recommend? Thanks! | Egg is not required
Nope, egg isn't required. No egg here, for example. I don't think there is any egg here either. It is just common to add egg to soft, sweet breads, which are often where folks like to use tangzhong too. |
Chocolate soufflé-cake suitable for coeliacs
In recent months I have been curious about baking cakes with no gluten. In many recipes I’ve found ingredients that replace wheat flour. In some cases it was almond meal or some kind of flours specially prepared for such preparations. This time I’ve prepared a chocolate cake... | Rich and decadent!
I have a recipe for a similar dessert that is called "Flourless CHocolate Cake". The recipe I have has fewer eggs and is butter based so it is rather thick and fudge-like., You souffle cake looks like it would be light and fluffy and just melt in your mouth.Great holiday recipe for celiac folks and ... |
Great GF loaf
I have not been working on my GF skills lately and I had a little time today so I thought I would try to just throw together a loaf using what I have learned and trying to develop a "feel" for a more kneadable dough. The loaves I have made in the recent past have been more like a batter bread. I wanted to... | beautiful!
I'm here and listening with my ears perked up. Your description is so good I can almost feel the dough in my hands! The smoothing of the dough surface, I can relate that to rye. When I see any bubbles piercing the surface, it is high time to get the loaf into the oven. Gas escaping is not good. Before t... |
Looking to buy bread flour that is from wheat grown in europe
Because I am gluten sensitive to bread products, I have heard that products produced from wheat grown in Europe might be ok for me to eat. Does anyone know of a source (here in Los Angeles, or anywhere in the country) that sells flour that is imported from ... | Try an Eastern European market/shop
There really should be at least a few in LA. Czech, Lithuanian, Latvian, Polish, Russian and so on. |
Slightly lower carb but not keto burger buns
I'm low carb not keto so stay under 150g carbs per day but usually around 100g.I use the Keto King recipe for low carb bread but I find it really hard going in bun form. I usually end up scooping out the middle to help. I'm looking for a slightly lower carb count than norm... | A really unique request
I've done a little keto bread work, low sugar recipes and a little GF baking but a part carb bake is really a unique area of exploration. I will follow with interest.My keto bread experience uses almond flour,xantham gum and egg.I also use nutritional yeast as a flavorant since it is leavened wi... |
Need info on hydration levels in GF bread
I understand that Gluten Free is a whole different specialty but then-so is Whole wheat and so is Rye. GF is not discussed at the same level as these other breads and I'd like to initiate that now. I learned so much on this forum about how ingredients behave and right now I nee... | Sharing what I have learnt
Sharing what I have learnt about hydration for gf bread http://theworldofglutenfreebread.blogspot.co.nz/2013/08/what-hydration-means-for-gluten-free.html |
Philosophy of bread with no gluten
I have been recently been baking breads with no gluten. I have not been super impressed with most of the recipes which call for lots of starch and xantham or guar gum which can lead to odd consistency and flavor (the oddnesss is caused by the gums, the starches seem OK). I did find ... | I'm going to bookmark this
I'm going to bookmark this for reference. I have a friend who's gf, and I like your list of natural ingredients. I also like the idea of using chia instead of gums, b/c someone just gave me a HUGE bag. :) |
GF Whole grain English muffins
This is my 2nd attempt at a GF product and it wasn't too bad. I would enjoy eating this if I didn't know it was GF but I wouldn't call it an English Muffin since this would set me up for a different expectation.The muffin was dense but pleasingly so. It was not a brick and the crumb was m... | Interesting and delicious,
Interesting and delicious, clazar123. Yours looks exclemely good for GF!What gum have you used? what is yeast leavened? |
Gluten free bread
Hi All, I am new to bread making, but am interested in making gluten free bread that doesn't feel like a brick! There is a company in the UK that has managed to achieve this, however, it is pretty much impossible to now buy it. So I was wondering if I could use both yeast and baking powder to achiev... | Sorry,, not really an answer
I can't find how to follow this thread without commenting, so I'm commenting. If anyone knows what replaced the "subscribe to this thread" button,, please let me know. Sometimes, I'm just interested in a topic without having much to add to it.Although I don't agree with the importance of th... |
Is tasty artisan bread still possible? (coeliac disease)
This year I became very interested in artisan baking. I started making bread and adored every bit. I hadn't previously eaten much bread as it had made me a little bloated. Recently this got much worse and I saw a doctor. Yesterday I found out I have coeliac disea... | Check this out
http://www.thefreshloaf.com/node/32708/glutenfree-sourdough-progressThis is the best I have seen so far. She may be able to help you. Actually, an update on her original thread would be nice for everyone. |
Sprouted Flour
I have quite a few recipes that are sourdough and others and i have to switch to sprouted flour. I was wondering if i could use sprouted flour instead of regular whole wheat, would the recipes turn out the same. Has anyone tried this? | Kazz,Peter Reinhart has a
Kazz,Peter Reinhart has a recipe using sprouted 'grains' and it produces a really fine tasting loaf. I am assuming that sprouted flour would work too though I would imagine that fermenting times and proofing times will be quicker due to the extra enzymes in the flour. As with all bread 'thin... |
Salt-free or low sodium bread recipes needed
Hi all,I'm searching for a good recipe for a salt-free or low-salt bread for a friend who has just been diagnosed with kidney disease. I know about the Tuscan no-salt bread, but that has a few shortcomings, according to Carol Field. First is that the bread does not keep very... | Salt-Free bread
Stick to Carol Field's Tuscan bread recipe, or use any good, lean white recipe - using yeast or sourdough - but add about 1-2 tbsp of olive oil (per large loaf yield in the recipe). The fats will tenderize the crumb a bit and help prevent fast staling. Follow your favorite recipe to until the final shap... |
Low carb or Low blood sugar impact bread
I have been experimenting with trying to get a low carb bread that doesn't impact my blood sugar and I've finally hit on one. When testing this recipe....My baseline blood sugar reading was 105 I ate one whole roll on an empty stomach.I tested at 30 minutes and the reading was 1... | sourdough
Sourdough is lower on the glycemic index than any other bread, or than most breads. I make it all the time now, being Type 2, and find it does not spike my blood sugar at all. I do add some oatmeal to my sourdough which makes it even better for me. |
Weight-Loss Bread Recipes
I have a problem: I need to lose approximately 100 pounds, but I also LOVE to bake bread...Along with exercising more and counting calories, one of the things I'd like to do to facilitate this journey (and hopefully add some fun, too :) is come up with a few unique bread recipes that are:1) He... | Clever
Ha! That's a clever idea :) I was actually hoping someone would get me an awesome bread knife for Xmas, but no such luck. It's definitely on my list, tho! |
Grain substitution in multi-grain loaves
I am allergic to oats, corn, eggs and other things. This hasn't hampered me too much in baking in that there are egg substitutes out there which work in many situations. But oats and to a lessor extant, corn. I would like to make a multigrain loaf but I'm not sure how to adju... | Depends on what you sub
Oats can soak up a fair amount of water and can generate a lot of starchy gel in a dough so it depends on the characteristics of both the ingredient you are substituting and how the oats contributed to the loaf in the recipe you use. For example, oats can be added dry to a dough at the end of a ... |
can wheat bran rise?
Greetings!I'm diabetic. I'm experimenting with flour substitutes with minimum carb content. I've tried sesame and coconut flours, but those cannot make use of yeast. So I wonder if I add wheat bran, could then yeast be used to raise such bread?Is wheat bran fermentable? | Is chickpea flour ok?
Makes some delicious bread and it's fermentable. |
Some scientific validation for health claims about sourdough bread
So here is a credible scientific study where they start to validate claims that it is possible for sourdough bread to have a reduced glycemic index and may be better tolerated (digestively) by some people with celiac disease. This was dated 2002 but I h... | I am indebted to you
I had a conversation with an aquaintance earlier in the year during which she reported suffering Coeliac-type symptoms after eating regular shop-bought breads, but no such symptoms after after eating sourdough. At the time my Googling failed to turn up much background on this phenomenon. Many thank... |
Dinner rolls with wet dough
I have carpal tunnel syndrome which precludes me from kneading bread like most people. I use a very wet dough when I bake bread. Last year I tried to make dinner rolls. They turned out ok, but I ended up adding a bunch of flour to firm up the dough to get them to stay put on the cookie sheet... | You can
bake them in a muffin tin. Make 1 larger, 2 or 3 smaller balls for each roll and let them rise in the tin. It will hold them in place, you will know when they are proofed because you can see when they double easily and they will spring nicely in the oven. I bake rolls in muffin tins all the time because it ... |
Dairy substitutes
Dear bakers,
So many of the wonderful bread recipes we use call for milk, buttermilk, butter, etc. Have you found any good substitutes for any of these ingredients? Specifically, would soymilk be a good substitute for milk or would some other food be a substitute for sour cream, for example? Co... | I can't say as I haven't tried any substitutes
but as a semi lactose intolerant, I just use the regular whole milk, or powdered milk anyway. I don't find the small amount in a slice of bread that damaging to me, but will never ever use soymilk in anything, or soy anything!
Have read too much on what the soy does and fr... |
Very small batches of very simple bread
In December my wife had surgery for a cancer on her tongue. The surgery was successful but has left her with chronic pain in her tongue if she uses it very much. very soft tender breads have been pleasing for her. The result has been experiments with eight ounces of flour and 75%... | She is a most fortunate lady
Not only because the surgery was successful, but because she has such a caring husband.Blessings to you both, and best wishes for her continued recovery. |
Baking without commercial yeast
Hello,
I'm a newbie to The Fresh Loaf and hate that this has to be my introduction to this site, but here it goes.
I'd been baking artisan-type breads from home for about 6 years. Then a few months ago after a helpless period of severe skin problems despite my dermatologist's help, I wen... | Hi Nancy
Hi Nancy, sorry to hear about your condition.
You do not need yeast in those recipes, but may have to allow for more rising times. A vigorous starter that is properly fed and refreshed 3-5 hours prior to baking will work fine. First and second rises: Instead of doubling in 45 min to one hour with yeast, it... |
Any low wheat /gluten type of recipes
i recently found out i have allergy to wheat but i find i am okay if i dont have too much of it. i am looking for a recipe to make sandwich bread . . . low gluten content, low wheat. The last six months i have been making gluten free bread and cookies using a few flours like chic... | Spelt sandwich loaf
Here is the spelt sandwich loaf recipe that I have created and am currently using. I am still working to refine it, and suggestions are welcome.195g white spelt195g whole spelt65g vital wheat gluten218g water, warm42g honey1 egg2 Tablespoons butter2 teaspoons active dry yeast9g table saltIn measurin... |
g-f flour mix intended for quick breads?
Does anyone have a flour mix that's suitable for quick breads without adding a bit of this or that other flour? I've made the occasional cornbread, banana bread and pancakes, but have always started from a commercial g-f mix. It would be handy if I could keep one flour blend a... | Here's one I use
I agree, there are tons of different gluten-free flour blend recipes available online -- it can get quite dizzying! My favorite commercial gluten-free mix is from Bob's Red Mill; one day I looked at the ingredients and decided to make my own mixture to see if I could come up with something similar. I w... |
Baking with Wheat & gluten free in the same kitchen ?
Is the risk of getting gluten in gluten free bread to great to mix & bake both in the same kitchen ? Some friends are asking me to add gluten free to my list but I don't want to unintentionally make someone ill | Short answer
is YesAndy |
Weight conversion for alternative flours
Hi, I've been baking bread for some time now, I've recently started making some loaves for a friend who has recently gone gluten free. I've made two loaves from a mix he had so far, but have been looking at recipes to make my own. I normally measure flour by weight, but the reci... | Suggest you use the SR24
Suggest you use the SR24 database from the USD |
Interesting research article about the Gluten reducing qualities of Natural sourdough fermentation
Before I say anything this article should be taken as INFORMATIONAL ONLY!!!!!!. I don't want to imply that persons with Gluten sensitivity can consume breads from grains containing gluten simply because they have undergo... | A very informative article,
A very informative article, thanks. It confirms much of what I have suspected through first hand experimentation.Jeff |
Substitute for Sparkling Water - Kvass?
I learnt from this website and others that Barley flour is good for diabetes, and i managed to find this bread recipehttps://www.macedoniancuisine.com/2018/08/rye-and-barley-healthy-bread-no-kneading.htmlRye and Barley breadseems like a beginners baking recipe. i would like to tr... | I would add a teaspoon of salt
to the recipe unless the seeds are salted. Seeds roasted are also tastier. No mineral water? Any effervescent drink should work. Canned Root beer comes to mind or a cola or ginger ale with lots of bubbles. I have no experience with kvass, sorry. |
substitute(s) for unbleached all purpose flour
I am brand new to this site but have read it over the years. I am also not too swift with the computer and ask your indulgence. My daughter and I have been following the Eat Right 4 Your Type Diet and our blood type does not allow for any wheat products. I have been ex... | no wheat pretty much means no gluten-no rising-even no "bread"
Bread without wheat is perilously close to a contradiction in terms. No wheat pretty much means no gluten, and that pretty much means no holes.There are several gluten-free flour replacements that you can obtain by mail (you may not find a local retail outl... |
New Book! Art of Gluten-Free Sourdough Baking
I have finally finished my book, Art of Gluten-Free Sourdough Baking, and have self-published it! This was a labor of love and took me 5 years to bring to this point.The books can be ordered through my website:www.glutenfreesourdough.com and will be shipped out within a few... | Well done Sharon
Congratulations and all the very best with promoting your bookAll good wishesAndy |
Anyone has tried using rice gluten and rice flour to bake?
Cant find an answer anywhere. | Rice flour
Rice has very little flavor; why add it to breads? Rice flour is best for dusting a couche.Jim |
What is the problem with my bread?
A long time ago I had trouble baking my glutenfree bread but I solved it and the recipe started to work very good again.But the last around 80 bread hasn't been as good as they were before.. I have tried and do everything I can think of that have worked in the past like adding more ye... | While I cannot speak directly
While I cannot speak directly of your recipe, I can comment on what often happens in a situation like this. That is, we simply get careless and without realizing it, make little changes that affect the final product. I would go back and start at the beginning with your recipe and follow ... |
Spelt Pastry - Using Ghee instead of butter?
Hello,I would like to make pastry but will have to make a few 'twists' in the recipe.I am unable to have modern wheat but can have spelt and khorasan. I am also unable to have butter, butter substitutes or margarine, but can have Ghee (clarified butter). Anyway I was thinkin... | Ghee, or clarified butter, is
Ghee, or clarified butter, is butter that had its moisture driven off. It is essentially full, pure milk fat, period. Should you like to use it in lieu of butter, you'd want to compensate b adding 20% water per 100g, i.e. for 100g butter, use 80 grams ghee, and 20% grams water. Heat the gh... |
Spelt bread, cold rised?
I have tried cold rising a couple of times with very different results..I want to make a spelt bread, does anyone have a recipe for cold rised spelt bread? | I have always been advised
I have always been advised from other bakers and from Vita-Spelt, our supplier of organic spelt flour for the bakery that spelt typically sees a fast proofing time, and to obtain the best flavor a poolish or biga of the spelt flour is recommended. I have found this to be pretty true. Though I... |
Alternative Hot Cross Buns
Hello,
I am aware that their is a lot of threads regarding hot cross buns but as the title suggest I am looking for an alternative to the ordinary hot cross bun due to health reasons.
Requirments:
* No modern Wheat - I was thinking maybe 100% Khorasan / Kamut flour as this will probably g... | I can't help out on
I can't help out on everything but as a vegan, I make artisan breads all the time. I use So Delicious Unsweetened Coconut Milk (also their yogurt) and Earth Balance for the butter/shortening. I've baked lots of loaves and no one has ever known that they are vegan. Just thought I'd let you know you h... |
looking for reliable vegan recipes for cookies, brownies, etc.
I will be doing a bit of baking for a vegan family with children. If someone has good recipes to share, or good websites to refer me to, I would appreciate it. There is a lot of stuff on-line, and am trying to find recipes that are sure to work. I am thi... | The Veganonicon is wonderful,
The Veganonicon is wonderful, it's written by Terry Hope Romero and consists of lots of great recipes. Um, Veganyumyum.com is another great site as well, the book is fantastic too! madcapcupcake.wordpress.com is a wonderful baking site filled with recipes and useful information too. |
sources for whole grains and nut flours
I am trying to locate sources for whole grains for making into flour as well as sources for nut flours such as walnut and/or pecan.
What kind of grinders do you use for making nut flours?
I am stumped. Thanking you advance for your help. | Corona corn mill
When I crank it down tight, I'll get nut butter, but if I make it looser, I'll get a 'flour'. Retsel also sells their Nut Master for around $125.
As for grains, check out your area's health food stores. Those who have bulk bins with whole grains can usually order 25 or 50 lb bags for you if you want. |
Need to find a very yummy, but simple enough to make Whole grain bread with seeds
Well, the last month I've started to get my health under control. I had through the roof high blood pressure (and didn't know it) and had a very under active thryoid and seems my blood sugars are high too (though how much of problem this ... | @ Melissa
So sorry about all your medical problems. At least, it seems, you now have diagnoses to treat.
I don't have a ton of experience with whole grain baking compared to some, but Peter Reinhart's "Whole Grain Breads" is very accessible. It takes some additional work to coax the very best flavor from whole grains, ... |
Gluten Free Turmeric Sourdough with Milk Tangzhong
I like to try my hand at many things, as everything can help to improve ones understanding and techniques, so i've been delving into gluten free baking even though I don't need to. Plus, it gives me the chance to try flours which are usually ignored by the gluten toler... | I like the philosophy driving
I like the philosophy driving your experiments. I'd like to incorporate more grains into my bread as well for the flavour experience and I've been wondering about gluten compensations. I like the idea of seeing what an ingredient has to offer vs. using industrialized pure ingredients then ... |
Pointers Please
Can anyone point me to a tried and true recipe(s) for bread, either on the web or library available book that can meet several goals.
goal 1 - taste good enough to wow over a die hard 'meat 'n potatoes' man
goal 2 - easy for an begginer/intermediate level baker with no fancy equipment
goal 3 - wheat/glu... | Let them eat cake?
This is a favorite in our house from when we had dairy allergic people.
CHocolate Cake
9x13 Bake 350 for 40 minutes
(no eggs-no dairy)
3 cups flour (see note below)
1 ½ cups sugar
½ cup cocoa
1/1/2 tsp salt
2 tsp baking soda
Mix dry ingredients thoroughly.Can be mixed in the 9x13 pan, if ... |
Well, I'm back to revisiting going gluten free, but are there cookbooks?
While surfing the net is great and I do it often for recipes, I prefer grabbing a book and leafing through the pages to find what I want. Even stuff I print out from the web, I put in a book. So, there HAS to be gluten free cookbooks, I'm especial... | Healthy Bread in 5 Min a Day
They have a chapter on gluten free. |
Gluten Free Bread recipes
Hello, I have recently been told that I can only eat Gluten free or yeast free breads. I'm at a loss what does this mean and where can I find these recipes. I have been baking for over 50 years and this is a first for me. I would appreciatae any help I can get. Thanks Busy Lizy | This is a good site for
This is a good site for gluten-free recipes:
http://www.cookingbread.com/gluten_free.html
This following is link to a thread I had responded to-if you go down about halfway, I have a reply with some links as to how wheat allergies work. You will get people telling you that you can have oats,kamu... |
Wheat free and dairy free for autism
Wah! Lost my entire post by forgetting to hit save below!
Anyway, there is an article I just read that had piqued my interest: http://www.cbc.ca/health/story/2007/09/27/autism-study.html
It's one study, not replicated, but it can't 'hurt' to try to do a wheat and dairy free diet to ... | nevermind
Should have done more research first... I'm usually a skeptic and here is good reason to be skeptical:
http://autism.about.com/od/causesofautism/a/dietcause.htm
henry doesn't have gatrointestinal issues, so chances are he won't see any improvements in behavior either. |
gluten-free bread advice needed
Hello everyone,
I am wondering if I can get help with a yeasted gluten-free bread recipe. My son just started an outdoors program during which the kids are supposed to help bake bread in wood fired oven. There are children in the program with allergies to gluten, nuts (my son), eggs an... | Just leave the eggs out
I would definitely experiment before you have the kids try it but I'd try just leaving the eggs out and increasing the water.
I seem to remember flax seeds being boiled in water to a gel and using that as an egg substitute-some googling is called for on that topic. There is already flax in the r... |
Physical Disabilities
I am awaiting fusion surgery the end of next month (July 2010) on my right wrist due to advanced arthritis. Just the least bit of flexion causes extreme discomfort.
In the past few months I have been very successful with the no-knead method of baking tasty sourdough breads, now I even have to wait... | A couple thoughts from my experience
I have an intermittent problem with my thumbs that can make my life clumsy. I do use a stand mixer to mix the dough-that has been a godsend. I imagine the bread machine is the same. Having the right tools helps a lot.
As for the kneading part, I rarely knead anymore. I use the stre... |
Soy powder as egg wash substitute?
Hello!!
I've read that soy powder and water can be mixed to make a substitute for the egg in an egg wash. I bought some soy powder- label says "soya protein powder", ingredients say "soya protein isolate (90% pure)", made by "Purely Bulk".
When I tried the wash, 1 tbs powder to 3 tbs ... | What is egg wash?
Lots of yolk Fat. Thin yolk with equal parts of oil to make a fast browning mixture to paint on what ever you want brown and shiny. Soy powder? That's a new one on me.
In a bind I've used, oil, milk, cream, or mayonaise (savory) (all separately) or sugarwater or syrup. Some brown more than others.... |
Inconsistent holes in bread-please Help!!!!
I urgently need some advice on my sourdough bread! I have baked a white sourdough but the crumb's holes are very inconsistent. As you can see from the photo's, there are a few large holes and the majority are small, uniform holes. The crust is very chewy, which is fine but th... | Oh my! Where to begin?
First a few questions:
Are you following a recipe or is this "winging" it?
Why is the starter standing 1.5 days? What is the temperature of the starter? When does it peak?
Are you using AP or bread flour? What kind is it?
Now, if you reshape (stretch & fold) the dough after the retardation (y... |
New grandson
I am a new grandfather who bakes regularly. I'm interested in any recipes for Zweiback-like crackers or anything else that would help with teething. | It is customary in my family to save the ends of rye bread
for our teethers. (If there are any around, otherwise we fight each other for them.)
So that the edge is not sharp and cutting, the cut edge is rounded and the bread is at least several days old and not too soft. Helps to let it dry for a few hours too. As ... |
Whole Wheat rolls
Next question, we just discovered from going to Lamberts, home of the throwed roll restaurant, (Google it for a good laugh! They throw rolls at you when you walk in and sit down!) Anyway, we just discovered our 1 year old LOVES bread! I want to make a bunch of whole wheat rolls for him but most of ... | Search bar
If you try the TFL search bar, you'll find quite a few recipes to choose from. |
Using Sourdough Starter with some commercial yeast Recipe?
Hi fresh Loaf teamI finally managed to put together a gluten free sourdough starter (just added GF flour to the regular SD and kept adding the same until it progressed)Now I would like to make bread / buns with this starter using GF flour like chickpea or sorgh... | If you have a healthy
If you have a healthy sourdough culture producing lots CO2 there is nothing in the gluten free dough structure capable of holding onto the gas so the addition of yeast might add more gas but if it can’t be captured it won’t help. Gluten free recipes generally contain gums to mimic gluten's functio... |
Bedtime snack for diabetic-sourdough oatmeal muffins
I'm working on a bedtime muffin for my husband. He has morning blood sugars that are slightly elevated, 115-130. This is the only time of the day that his diabetes is not tightly controlled. So far, I've come up with a muffin that includes cooked stone ground oatmeal... | Bedtime snack for Diabetic
I started eating a "complex carbohydrate" before bed and solved that issue with my numbers. Just a saltine cracker with peanut butter or two is all it took with me. Sunrise effect it's called.
Eric |
Baked arab english muffin like bread
I need some help. I've been trying to develop a sandwich bread that looks like an arab english muffin, but it is very light (40grams) and when you finish baking it it should be 1 inch thick and white. It shouldn't brown. I 've tried a million ways and can't get it. Can anyone give m... | Quick question
What is an arab english muffin? I know what an english muffin is but what makes it arab? |
Salt % reduction - pros? cons?
I just realized the other day that a recipe I was fine-tuning to my liking was actually too salty for my taste (the sourness had masked this quite a bit). I reduced it from 2% TFW to 1.65% and felt the taste was better - I could go lower as we don't use much salt and I find I can taste it... | Salt
Hi
Benefits: toughens the gluten; gives control to the fermentation; gives flavour; ties up water, so acts as a preservative.
Negatives: excess salt in the diet causes known and serious health problems; a drain on a country's resources, and a waste of human lives.
That's the summary
Best wishes
Andy |
Good site for gluten free recipes
http://www.cookingbread.com/gluten_free.htmlI found this site a while ago and it may be useful to the readers needing gluten free recipes. I haven't made any so if anyone does, please post back.6/23/2020 LINK IS NOW DEFUNCT | Thanks for the link
I haven't done any gluten free baking for a while. My optometrist's husband is sensitive to gluten so I bake him gluten free goods from time to time. I am always looking for new ideas to try something new. When I do try out some of the recipes I will post feedback (from the man). Thanks again.
... |
Trying to find the culprit
My wife has been trying to figure out her fatigue that she has been fighting for sometime now. We have looked into her symptoms and after a week of little to no carbs she has had much more energy and is feeling better overall. In an attempt to to narrow it down even more I would like to see... | nope
Any wheat based flour is going to have gluten in it. Gluten is a combination of two proteins glutenin and gliadin. When they combine they form that tough substance we know as gluten. These two compounds come from wheat. So. Whole wheat isn't going to solve this. You need to look into rice flour. Gluten free... |
King Arthur now has a g-f area with several flours and mixes
I haven't tried any of their items yet, but want to mention them. They also have some general g-f baking information there. My pop-up blocker is blocking my link function, but if you go to kingarthurflour.com you'll find the g-f section. | That sounds good way to make a gf starter!
Or better yet, the flour could even be used to convert a glutenized starter into a gluten free one! What a great place to start. Let us know how the stuff tastes if you try them. A cousin of mine is looking. Thanks for the info. |
Gluten-free sourdough breads | Now I know why you disappeared.
Planning your new program! Congratulations!
I got as far as this but I didn't like the flavor profile I came up with:
Mini |
Table top OTG
In India OTGs are now stepped in. Morphy Richards bring out lot of table top & box type OTGs here.
I got one table top make 40 liter capacity. 2000Watts-2 heatting coils. Can anyone guide me how best I
can use this model to bake cakes, pizza & biscuits (cookies)? | Oven/Toaster/Grill
I've never seen two OTG's (Oven Toaster Grills) that perform quite the same way. 40 liter capacity is a very nice size, and 2000 watts is about all a typical 115 volt residential kitchen outlet in the US could handle so I think you've got a good chance of making that oven work for baking. My first ... |
NO- additive Packaged Yeast
I need a packaged yeast without additives ,can anyone help me ? I'm allergic to sorbate compounds etc. | Is the VIt C a problem?
I have a new package of instant yeast and there are really no ingredients listed (a commercial package) but it does have vit c listed in the nutritional label.
How about developing a sourdough starter? That is just using flour and water to culture the yeasts already present in the grain and air.... |
Enzyme additives listed in flour ingredients?
Hi. i'm not sure if this is the right place to post but I'm sure folks who have allergy issues are experts in ingredients lists. Does anyone know if enzymes ADDED to flour have to be listed in the ingredients on the flour bag (in the US)? I could not find this info on th... | Added enzymes
Thanks for that incredibly thorough and interesting answer, Dan, and also for the info that added enzymes are not required by the FDA to be listed. (I was afraid of that.) I have been getting contact dermatitis from some flours but not others and suspected it was caused by added enzymes; I can't be alle... |
A dough that dissolves readily?
This may sound somewhat odd but I'm looking for a dough that will dissolve readily in water. "What?," you ask, "is going on here?" Background: I want to create a "sacrificial dough" to clean my pasta machine dies. These are bronze plates with variously shaped holes through which the past... | Wished I had the perfect
Wished I had the perfect answer for you. It seems that a flour with no gluten would be your best route. Maybe extremely low in hydration.Let us know your solution.Dan |
Do you have a favorite recipe adapted for a medical condition?
Whenever I have a family gathering,I try to find some recipes to adapt to whatever the latest medical conditions are in the extended family. We are all getting older so we have family members with diabetes, heart disease,allergies,vegans and some healthy bu... | You Have Mail
Diabetic adaptation. Check your messages. |
Nutritious GF quick bread/muffins
I have recently discovered a good mix of gluten free flours that are freshly ground and nutritious. My daughter likes to stay away from gluten so I've been developing the recipes for her but the whole family has been eating them. :)
I freshly grind all my whole grain and was disappoint... | I never did get around to
I never did get around to buying a grain grinder back when I was baking a lot of bread. So far I've limited my GF baking to a few boxed mixes. Is there any chance a food processor or heavy-duty blender would grind these well enough for baking? |
Is there such a thing as powdered soy milk?
I have a recipe that asks for powdered low fat milk (1 cup). It is a recipe for a dry cream soup mix that I am trying to convert to non-dairy. For a liquid recipe, I would just use soy or nut milk and I could do it on the back end when I recon'stitue it but I really want to ... | Shop around(web searches).
Shop around(web searches). It's out there.
Instant soy milk powder:
http://www.webvitamins.com/product.aspx?id=29345
For local options, begin scoutings health food stores, health sections in grocery stores. Who knows, maybe you'll luck into some in the regular grocery isle somewhere. |
Substitute for Butter/Margarine in Cookies?
My sister's daughter is allergic to milk, soy, and nuts and peanuts. This rules out butter and margarine in baking. I've been baking breads from Maggie Glezer's Blessing of Bread book, with excellent results - the recipes are written with a Jewish audience in mind, so most ... | Would this one work? It's
Would this one work? It's popular in our house, even though under normal circumstances I do not even like carob, but they are really good in these cookies. We call them our guilt-free hippy cookies because they arent as full of sugar and fat as the other cookies that we like to eat.
Obviously,... |
Bread for Dialysis Patients
Does anyone have experience baking bread for a dialysis patient? My grandmother is about to begin dialysis and is on a hemodialysis diet. One of the (many!) restrictions of this diet is to limit whole grains, apparently because of their potassium and phosphorus content. My grandmother is ... | Bread for dialysis patients
Hi, Shakelford.
The dialysis unit serving your grandmother should have a dietiition on their team. I'd suggest you meet with her/him to get a clearer understanding of the dietary restrictions. This is a pretty specialized area of expertise, and you want your information to come from the prof... |
Any recipes using guar gum?
I am interested in seeing how guar gum is used in non-wheat bread or bakery.Anybody have recipes that use guar gum or xantham gum for the structure of the product? How much do you use? | Recipe in front of me...
....from the Ballymaloe Bread Book, for Gluten-Free White Bread. To 9 oz. rice flour and 4 oz. of fine cornmeal, he adds 2-1/2 teaspoons of Xanthan gum. I hope this helps. |
Wheat free
I'll start this discussion since I asked for the category.
I'm lookin for any books/resources for wheat free baking, after making a dozen loaves of bread for Thanksgiving I come to find out yesterday that I'm allergic to wheat. bummer.
is there a BBA for alternative breads? | What a great idea!
There have been so many requests for breads that address so many different needs.What a great idea to have this as a separate forum.I have friends that have allergies and will be curious to see what develops here. |
How do companies increase the shelf life of bread to 2-3 months
Hello, I'm trying to develop a "Gluten Free Bread" recipe but with a shelf life at room temperature of at least 2 months. Currently, companies that are making gluten free bread with a long shelf life(3+ months) include Schaer, Glutensiz and a few others bu... | That's how.
https://biosolutions.novozymes.com/en/baking/freshness |
Gluten free, vegan, cold start, instant yeast?
Its been a long while since I've been around. Neurological damage kept me out of the kitchen for a few years and the impairment has me struggling with things I used to know. So while I'm combing through the rest of the threads that came up in my search two questions.1) do ... | No worries-bread adapts.
I am not a finicky baker that knows how long each type of loaf bakes. I always just baked until it was done. I think starting a loaf in a cold oven and baking til done will work fine for you. A consideration,tho, is that you might need to start the oven just before you think it is fully proofed... |
GF artisan in 5
been working on their Oatmeal Maple bread for a while.Both the dough and final bread come up too wet. Not unusable, but definitely needs toasting.I have varied the recipe.I use a 100% oatmeal starter in place of oat flour and oats, same weight 300g.Obviously the starter has water in it.And 1 tsp yeast ... | If gluten formation is good,
If gluten formation is good, the obvious thing to do would be cut back on water. How much to cut back - till it feels right. If your a stickler for hydration %, all water should be included in the calculation (maple syrup would be considered a water - that's standard procedure. Enjoy! |
Vegan Doughnut / Donuts - Air Bubbles. Help?!
Hello there!i’ve started making vegan donuts and seem to have a problem with air bubbles in them! Customers know no difference it seems and everything else (taste/texture etc etc) is great I’m just a perfectionist and would like to fix it! (I’ve even seen well known donut s... | No suggestions but a question
What happens when you cut the doughnut hole out before frying? Is there still a problem with big bubbles in some part of the ring?Paul |
Low carb (keto) starter?
Hey all. I make regular bread for my family, but I can't eat it and that has been true for a while. I just started looking at some keto bread recipes made with yeast and that got me excited! I MISS eating yeasty bread!But I know yeast can be tricky. So, I found this recipe: and an accompanying ... | A few thoughts
I scanned the recipe,comments and video (I admit up front that I didn't in great detail). Something that caught my eye/ear is how the starter smells-like Hydrogen sulfide or rotten eggs. his made me wonder if the culture that develops might be related to another non-yeast bread raise- clostridium perfing... |
Buckwheat groats sourdough starter
Hi Forum members – please help me with your suggestion for this buckwheat groats sourdough starter.I found this recipe on the net and it seems simple to make this gluten free sourdough starter. I have had no luck making a starter.https://www.youtube.com/watch?v=5LGRhqxiNXYI need some ... | Buckwheat looks like quinoa
The first thing I thought went through my head when I started watching the video was to ask myself why are they using quinoa when they're talking about a buckwheat recipe. Maybe it's just the camera is far away but it doesn't even look like buckwheat groats to me, they look smaller and more ... |
really Low Carb simple Flaxseed Bread--worth trying!
Sacrilege, I know, but I've pretty much abandoned the sumptuous delights of artisan sourdoughs for the advantages of LCHF lifestyle. It's been working well for almost a year, and has improved many of my lab test results related to the insulin-stimulating carbs that m... | She the same Sarah Myhill
She the same Sarah Myhill once banned from practicing medicine for selling snake oil? |
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