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Vegan enriched doughs
Hello! I'm new to the forums and a newer bread baking enthusiast. I am also mostly plant based. I recently tried two really great recipes from The Domestic Gothess - https://domesticgothess.com/ - I wanted to share here for anyone interested in some vegan enriched doughs.I didn't shape the milk br... | Those look really good! I
Those look really good! I occasionally bake with soy milk instead of cow's milk and I don't notice any difference.To the best of my knowledge, you need to rotate your photos before uploading them to the site. Most photo-editing or -viewing programs will let you do this. I just use Windows' def... |
How to get a feathery vegan panettone
I'm trying to make a vegan panettone with natural yeast, but i only got a small and tight holes and not very shreaddable. I'm using Martino Beria's recipe, translating with google translate which might not be very correspondent. His panettones photo looks amazing and i really wante... | What are the vegan elements of the recipe?
Can you post a link to photos or the recipe that you refer to? I searched and didn't find it. When you say "large holes", can you post a link to a photo of what you mean? Large holes and highly enriched dough like panettone aren't generally found together. Do you know that i... |
Carbalose Flour and Maillard Reaction
I've been baking with low-carb Carbalose flour and have managed to come up with a passable biscuit recipe:https://visualhotbed.blogspot.com/b/post-preview?token=54tbomQBAAA.UOZuNM7YlKhX7E4pylXXocOXypu-9AeGIyr4v0_duYaxw0QMJrPAwtBFFH6ctbqOaZ4x_VXrEJHjqBGufT6...Presumably because of t... | Can't see the link
"Forbidden 403" pops when I try and see the link. I am curious about your biscuit recipe. Does it contain any baking soda? Baking soda promotes a browner product. |
Maltodextrin Allergy
Hi all,I'm new to the forum and generally pretty novice at bread baking. Usually I use a high protein organic bread flour somewhere between 12-13% protein. I need to make a loaf for someone who is not necessarily GF or celiac but is only allergic to the maltodextrin or malted barley. It's probably ... | No malt or anything added
These flours and grain products don't come cheap, but they are very good. There is a $10 flat rate shipping fee, so it doesn't make sense for just one.Organic Unbleached Bread Flour - High Protein & Gluten By War Eagle Mill |
GF oat starter/sourdough based bread
I'm not gluten intolerant as far as a test goes, but we have decided to try to reduce our gluten intake from other reading. Grain Brain is the book, FYI. I'm not writing to discuss the science ... or not.I set about trying to make a hearty bread like the sourdough multigrain (AP s... | some hints...
If you have Indian/Pakistani stores available, such as Patel Bros., they have great prices on GF flours.Teff,Sorghumregular white rice flour (maybe sweet rice flour, too, I forget)brown rice flourtwo kinds of millet flour: bajri and ragi. Ragi is finger millet, and darker.Real corn flour, yellowish, tha... |
Community Bake - Gluten Free Bread
I was excited when Abe asked for interest in a Gluten Free Community Bake. I haven't done much GF baking lately, but I will be again once my daughter comes home from college for the summer. It definitely has its own challenges and skill sets, but there are some very tasty gluten fre... | Wish I could participate
I responded enthusiastically to the original query from Abe but the timing couldn't be worse for me. I am traveling with no access to an oven or ingredients for a while. BUT, I will eagerly follow!I have dabbled in GF baking a bit and did learn a few things. Maybe I can participate a little th... |
Low FODMAP breadmaking
Just when you thought dietary preferences couldn't get any more high-maintenance . . . My husband started a low-FODMAP diet a few months ago. It is sort of the latest dietary crazy BUT he has suffered from IBS all his life and had terrible cramps and he feels 100 percent better following this. ... | Sorry that was a very long
Sorry that was a very long and open ended question. Specifically, in addition to whether you think it will work at all, I am wondering if I should follow a regular wheat recipe or a wetter GF recipe? Is there any chance a GF/VWG combo would behave like wheat? I was thinking of trying it out... |
Baking with fruit flour and with tallow?
I am trying to learn how to bake with fruit flour and/or vegetable flour, but also tallow for a friend of mine who has pre-diabetes, wants to eat carbs, and wants to increase long chain fats in his diet.he has bought tigernut, banana, pumpkin, breadfruit, and coconut flours. I a... | Clarify,plz
Just so I understand-* Carbs are ok as long as there is no wheat and no simple sugars (honey,sugar,brown sugar,maple syrup).*How about things like stevia, monk fruit, artificial sweeteners?Is he trying to avoid wheat or gluten or both? A fruit flour based bread product would have better texture if vital whe... |
GF Cinnamon Rolls
Have been trying my first few loaves of SD bread and felt bad that my gluten sensitive daughter couldn't partake in the sampling. So, made her a batch of her favorite cinnamon rolls this morning. The recipe is adapted from this one. I make a half batch at a time (6 rolls). https://joyfoodsunshine.... | Those look really nice!
Those look really nice! Gluten-free baking is hard! |
Looking for a gluten free pie crust flour blend.
I have a close friend that is gluten intolerant. I tried to bake a pie last year for her with "gluten free" flour, and while it was edible and passable, it wasn't right. Most store bought gluten free flours are rice based and rice flour does not absorb water appropriatel... | GF pie crusts
King Arthur has a recipe for a GF pumpkin pie that I be made and it works well.https://www.kingarthurbaking.com/recipes/gluten-free-pumpkin-pie-recipeI’ve also had good success with Annalise Roberts traditional GF pie crust. It can be found at...https://www.food.com/recipe/perfect-gluten-free-pie-crust-5... |
Gluten Free Bread Problems
My sister landed into the house a few days back and handed me two bags of Doves Gluten Free Bread with the request that I bake a gluten free loaf for someone she knows. No warning!Anyway the flour came from Doves Farm so I decided I’d use their RECIPE. To say it was a disaster would be an un... | Yikes! Big ask!
GF baking is nothing like wheat-based bread baking. A lot of different rules and skills.GF bread is often more of a batter bread and since there is no gluten to develop, the texture is often more cakey than breadlike. The trick is to get the flexibility without being gummy or rubbery.Try this recipe on ... |
Questions about sprouted grains, yeasts and sourdough starter
I'm looking to get into baking my own breads. My goal is to get the bread as healthy and easy to digest as possible because I often have digestive distress from commercial bread products (not so much sensitive to the gluten as anti-nutrients and other junk a... | 2 book recs:
To help people give recommendations/advice, what country and city are you in?--Digestibility issues are dealt with in this book, Sourdough School by Vanessa Kimbell: https://www.amazon.com/dp/B07BPV28CC?tag=froglallabout-20Non-gluten issues with bread were what got her into baking sourdough. I forget if ... |
Help: Will Adding Lecithin by Replacing Fat Source for Raw Sunbutter or Tahini in Sandwich Bread and Rolls
Hello I wanted to know If anyone knows how effective doing this exchange would be for expressing those lecithin emulsifying abilties and the effects on texture and freshness. I could add pure granulated lecithin, ... | The Image
I put together the image to clearly outline my post and what i would be using would infact be those brands. |
Kneading the sourdough
Hello sourdough lovers :)I am working on tartine recipe for a month. But my dough never becomes smooth and silky also tears while shaping. When I add the salt after 45 minutes of autholysis if I knead it more than 30 seconds or squeeze it like Chad Robertson advised it becomes sticky and I think ... | What flour are you using?My
What flour are you using?My immediate recommendation is to lower the hydration to 70% and try again |
Help recreate a family favorite Lebanese sweet bread to gluten free
Hey guys! This is my first post on the forum, nice to meet you all! I have had quite a few successes with gluten free baking, but there is this one recipe I cannot seem to recreate no matter how hard I try! It always turns out dense, dry, and so hard t... | AP GF flour is not same as AP flour
I found a recipe on the following link that looks exactly like double your recipe but made with regular AP flour.http://www.tasteofbeirut.com/qurban-holy-bread/Even though KA touts their GF flour as a 1:1 substitute for regular flour, it really does behave differently, as you are fin... |
Dryness problem in our burger bun
Dryness problem in our burger bun...we are giving 3 days expiry to customer...but 2nd day dryness problem in our bun.We usenovamyl pro enzyme 0.03%Hydrolcolloids gums 0.16%Water 62%Bread improver 0.14%Preservatives calcium propionate 0.11% and potassium sorbate 0.10%Fresh yeast 4.... | Have you considered using a
Have you considered using a preferment for these?(A 2 hour sponge does not count as a preferment to my knowledge..) |
Caputo GF Flour
I’m hadn’t seen this posted here, so I apologize if this is a repeat. I’ve been using this Caputo GF Flour for several years now. I think it makes the best GF pizza I’ve tried. It is simple to use (do follow their YouTube instructions as the dough is very sticky). The flour also makes a good focaccia wh... | Fioreglut is good, but....
Have you tried King Arthur '00' Gluten Free Pizza Flour? We were Fioreglut converts until we recently tried KAF GF 00, and we won't go back. It's hands down the best commercial blend we've ever used. We've made thin crust pizza, Detroit pizza (superb), and even "hamburger rolls" which were... |
Baking in toaster oven, trying to get sandwich bread
I'm vegan as well so need to stay away from animal products. I can't use a dutch oven. I have about 4 inches between my lowest rack and the heating rods in the oven. I caught a silicone "poor man's dutch oven" on fire when I tried to put one silicone baking pan on to... | I used to bake using a turbo broiler, this might help
http://www.thefreshloaf.com/node/51771/3rd-successful-attempt-sourdough-breadI've made sourdough bread and baked it on my turbo broiler and had great results regardless of that constraint. Considering that your over heats much more similar to an actual full-size ove... |
Split issue from cut side when customer press bun
Hi.. my name is umair from pakistan.. we are making cut burger for restuarent...issue is split from cut side when customer press bun for eating...Working.....Cut before proofingDough tight in mixing because cut markWe use bread improver 0.14% [according to flour]Water i... | Hi Umair can you give us a
Hi Umair can you give us a bit more information to the problem and perhaps a picture of the problem, is the bun splitting along the seams of the plait? if so that is a natural point of separation where the dough pieces overlap. Is the dough an instant dough? kind regards Derek |
brown rice flour
is anyone making gf breads without any white rice flour, only brown rice flour and potato starch, tapioca and whatever?Just want to know if I can skip the wrf and just use brf. | ratio is important.
This baker talks about the ratio of protein-containing flours to starch-only flours. She recommends 4 parts (by weight) protein-containing flours to 6 parts starch-only flours.http://www.thebreadkitchen.com/recipes/gluten-free-flour-mix/https://www.youtube.com/watch?v=UglmBO3f84wSo, yes, apparently... |
autolysis in GF breads?
I've been making great strides in my wheat-free baking, but I am hoping someone here can answer this for me: do wheat-free breads benefit from an autolyse period?I typically bulk ferment my breads in the fridge for at least few days before baking, which is I think essential to fully hydrating th... | Since the point of autolysis
Since the point of autolysis period is to speed up and simplify gluten developement, it would be utterly pointless in GF bread. |
Help needed to recreate a favorite low carb bread with Rye and Gluten
Hi, I have been buying this brand of low carb bread for awhile for a diabetic family member but with the current situation, I am trying to save money and thus trying to recreate this bread at home. It has quite dense of texture but still soft and fle... | You can subtract fiber
try subtracting the fiber, gram for gram from the total carbs and see how that works out.if the ingredients are listed as 100g. Then use the weight of two slices of bread for your figuring making it also 100g. So you deal with 60g instead of 30g. I'll just edit this post. Ok. My sack of rye s... |
Want to reverse engineer low carb hi fiber wrap
I buy a brand of tortillas that is marketed as low carb high fiber and whole wheat. I would like to try my hand at making them at home. One of the reasons I like them is that they are rather flexible (all the gum,probably). I'm sure they'd taste even better.Ingredients: W... | So there is some level of interest in this!
Now if only some of the tortilla makers,gluten-free cooks and perhaps people familiar with using oat fiber would chime in. I may post a separate inquiry on just that subject elsewhere. It is a big world and a lot of people are on this forum.I hope someone can help. |
low carb breads?
Has anyone had any success with making a homemade low carb bread that doesn't use nut flours? I have tried using vital wheat gluten and oat fibre, but the dough sometimes comes out crumbly and a bit dense. If anyone has any recipes that they could share that work, that would be great thanks. | Try bean flour. Asian/
Try bean flour. Asian/ middle eastern groceries often carry chickpea flour. Soy flour also works. both flours, however, lend bitterness , so use in moderation with some high protein wheat flour (preferably whole wheat).Happy baking,Khalid |
Help with custom times for an all-spelt bread made in a Zojirushi Virtuoso
I have been making bread with bread machines now for a couple of years. I'm 70 and my hands aren't up to kneading...I've been very happy with a couple of recipes I've worked out, one whole wheat with a ton of raisins, cranberries and nuts, the o... | 100% spelt bread
I did a bit of a search, and this entry (and some of the links) may be helpful in your noble quest. I didn't see any particular references to timing in a bread machine, and have no experience with same (though I do believe you have the Rolls Royce of bread machines, and by the way, there are no bread ... |
GF dough consistancy
1st time in trying a recipe from GF Artisanal in 5 mins.Oatmeal Maple.Should the dough consistency be like regular bread or somewhat slurry-ish? | "likesoft biscuit dough"
The following link is to the original author's site that shares the master GF recipe. This is where I got the quote that the dough should be "like soft biscuit dough" for the master recipe:https://artisanbreadinfive.com/2014/11/03/master-recipe-from-gluten-free-abin5/I could not find the ABin... |
Naturally gluten free
I'm having to go gluten free again for a while. I've done it before and have gone through just about every bread recipe and it doesn't work for me. What I'm looking for is recipes or ideas for flat breads etc that have always been gluten free. I use cornmeal for cornbread and have just ventured... | A few thoughts
Have you tried mixing and then resting the dough for 30 minutes before shaping? This allows the flour to fully hydrate and be more supple. It might reduce the cracking.As for pressing it between plastic-add a few drops of oil or baking spray to the plastic to help it release. If it really sticks, there ... |
Low carb, energy giving bread made in a bread machine!
Recipes welcome!We even tried one with black strap molasses! Was a bit strong, flavour wise!Reducing the bsm of course did not feed the yeast enough.Tried adding stevia sweet leaf. | Carbs are energy.
Carbs are energy. |
Keto Bread Recipe
Hi everyone, I'm new to this forum. Does anyone know of a bread recipe using yeast for those on a ketogenic diet ? There can't be any grain flour used which is high in carbohydrates such as wheat, corn etc, only flax seed, almond flour, coconut flour or any other low carb seed. Possible addition of Gl... | Gluten Free Fermented Buckwheat Bread
https://breadtopia.com/gluten-free-fermented-buckwheat-bread/Not tried it myself yet but looks interesting. |
psyllium husk vs xantham gum in GF bread
I see that many GF bread recipes call for one or the other.Why might one choose one or the other for bread?Tip toeing into GF bread and trying not to buy too many ingredients I'll use once and say "huh".I want to make an oat based starter bread. | Some answers from googling
Gluten-free-baking: Xanthan Gum vs Psyllium husk Powderwhich gives another reference about why Xanthan is better in baked goods: The Gluten-Free-Bread Baking-with-Psyllium-Husks-Powder Test |
Black and White Buns
100% Denti Zero+ w25060% Hydros1% fresh yeast2% Salt3% Egg Yolk6% Buttercuttlefish black at will24hCF+2RT (100gr Balls) More informations and pizza photos at: http://www.0059.it/2019/08/26/buns-buns-delle-mie-brame/Facebook: www.facebook.com/0059StefanoCiccarelli | 100% Denti Zero+ w25060%
100% Denti Zero+ w25060% Hydros20% Sourdough2% Sugar2% Salt3% Egg Yolk6% Buttercuttlefish black at will24hCF+2RT (100gr Balls) More informations and pizza photos at: http://www.0059.it/2019/09/20/week-end-di-passioni/Facebook: www.facebook.com/0059StefanoCiccarelli |
Low carb bread, need help adjusting recipe, net carbs 3g
Special Needs Bread- low carb recipe - needs help. No real bread for us because of the amount of carbs, so I gave up on sourdough bread. I am working on a Keto bread for sandwiches and buns, but the outside crust on the buns is a little tough to bite into. The s... | Collapsing: Is it possible
Collapsing: Is it possible that the dough was allowed to rise for a bit too long? Most dough should be baked while it's still on its way upwards, and hasn't reached its peak yet. Leave it until just after its peak, and it tends to get flabby.I should know - I'm past my peak and definitely fla... |
sandwich bread
looking to attempt to replace a firm multigrain sandwich bread.not for celiac reasons, more Grain Brain.I have on hand:oatsbuckwheatsweet ricebrown ricecoconuttapiocaamaranthteffLooking for a suggestion/link to a recipe that uses these without too many other odd ingredients.Or am I barking the wrong tree... | Are you wanting to make such
Are you wanting to make such a loaf without any white flour, so a 100% whole grain bread?If you are wanting to go to whole-grain bread, I would suggest you look at some recipes from Laurel's Kitchen Berad book. It's been around forever and doesn't have any photos, but the bread recipes are ... |
Are you really intolerant to gluten?
I have run a pizza place for 7 years. I almost all the time used a NON GMO, unbleached flower for the pizza dough (mix at low speed for 7-10 min and retarded 24 hours @ 34F) but I always sought for and purchased "High Gluten" flour and I always used a small amount of dry yeast (les... | As soon as water is added
The proteins bind and gluten is formed. Perhaps the gluten strands are not as strong at first but gluten is present. Ask anyone with coeliac disease whether they can have any gluten containing flour in any form whatsoever and the answer will be no. If the gluten is "only present" because of kn... |
Who else uses einkhorn flour/wheat berries for wheat or gluten issues?
For years now I'm been fighting some issues that I have not been able to nail down. It's not celiac's (been tested), but I think I might have some sensitivity to either gluten or wheat or yeast, but every time I think I'm narrowing it down, I can't ... | I hope you figure it out
I hope you figure it out, and at least you've figured out less carbs means less snoring. That said, there is this whole "fear of wheat gluten" thing that is driving me nuts. 10 years ago, no one was "allergic" to wheat gluten except celiacs, now everyone is.... pet peeve, sorry.Before you deci... |
Help with SAF red instant yeast
I have been reliably baking a spelt bread in my Virtuoso now for a year using Fleischmann's Instant Dry Yeast (fast-acting in the 1 lb. vacuum block). My current recipe is derived from considerable assistance from the good people here on the French Loaf (the full story is in this Specia... | Troubleshooting time
I remember how you persisted! So good to hear the results were consistent and also persistent!If you have any Fleischmans yeast left, I would make a loaf with it and see if it goes back to expected behavior. If not, it is time to experiment a little. I use SAF yeast all the time but I change my te... |
Lets be clear... I am 100% against the Idea of gluten free bread.
That being said I need a formula for gluten free bread. I want to let my sons girlfriend know she is excepted. Smile... | I honestly suggest that for
I honestly suggest that for best "acceptance" results you make your best usual bread only, but make very sure that anyone who's not eating any bread will still have an attractive balance of choices and not feel as if anything was wrong or defective about what they ate, compared with what eve... |
low carb multigrain bread
Multigrain BreadNote: Because these breads have no preservatives, be sure to keep them in the refrigerator. Important, make sure you have FRESH yeast! (I have shown the WPI and Carbquik in grams because I have found it is difficult to get consistent measurements with measuring cups.) 1/2 tsp ... | Makes me glad I'm not on a carb-restricted diet
And I don't say that with any malice whatsoever. It is purely a matter of personal taste.Actually, I'm impressed that this bakes up into something that looks bread-like. You've definitely pushed the envelope with this formula. How does it taste/feel in the mouth?Paul |
Single Whole Grain Flour GF Sourdough?
I've been baking 100% whole grain breads from wheat, spelt and rye recently as an experiment to see if I can digest them better. I am having fewer bloating episodes, but still seem to feel the effects of consuming gluten. I still want to try to bake whole grain gluten free breads,... | Starches are not necessary
A single wholegrain flour + Psyllium Husk Powder! + Salt + Water is absolutely fine and works a treat. Starches do help but are not necessary to make a nice gluten free loaf. |
Low carb bread
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Been playing with new bread starter seemed to work well. Recipe will follow after I get it nailed down | More info,plz
Your posts are minimalist and enticing. How about more information, please. Recipe? Flours used? Handling technique? Final loaf and crumb pic?EDIT: Oh,boy. Our posts crossed. When I initially looked at your post, only the 1st picture appeared and the last sentence about posting more info was not there. No... |
Blend to Reduce Carbs in Flour?
This may be a good idea or a bad one.Any ideas for reducing the carb content of regular flour (AP, WW or bread) by adding another flour with a lower carb count?In other words, say, 50% AP and 50% nut flour of some sort, or carbalose? Or some other proportions?I have made biscuits with al... | (a) Are you reinventing the
(a) Are you reinventing the wheel? Surely someone has had this idea before?(b) Why not pick one of the suggestions you just made and try it in a side-by-side, one loaf all regular flour and one loaf mixed? |
My Keto Sandwich Bread
I'm a new baker, but since I started keto, I really miss having bread so I started to jump into the bread world and made my own keto bread :) here's my keto bread, only 3gr netcarb per loaf. Recipe: 125gr ketobetic flour1gr sweetener (I used sucralose)145ml (1 egg + water)pinch of salt6gr yeast25... | Make the brown loaves more green?
Colour seems an obvious difference other than size. :) |
Einkorn Bread
First time using this flour, the best bread I have ever tasted. Ground my own whole berries.Kefir whey for hydration (75%)Three day ferment, then added yeast on the third day.Baked 425, 25min, cast iron dish. | Just fed my Einkorn starter
that was last fed too long ago.Is the three day ferment with a culture? Or a three day soaker?Mini. :) |
Is Gluten Free Sourdough Possible??
I have Celiac and am curious if anyone has tried to make a sourdough bread with gluten free flour (from a potato flake starter)? | Gluten Free Sourdough...Yes!
Hello, yes gluten free sourdough is very possible in fact I make it and bake it for our customers weekly. I have a basic recipe on our website and I am happy to share others with you as well. You will find a few recipes here www.hilltopacres.ca and I hope to get more of our recipes up on-... |
GF bread using Teff
I've been GF for about 8 years at Naturopath's suggestion, & since we've found it doesn't bother me, I'm going to try loosening up a bit. I've been given a sourdough starter, keeping it going with light rye flour as it has so much less gluten. My idea is to use Teff flour to make the bread. I kno... | http://www.thefreshloaf.com
http://www.thefreshloaf.com/node/45025/gluten-free-dinner-rolls-oat-buckwheat-teff-or-hazelnutKarin always has great ideas and bakes so beautifullyStart with this link and use the SEARCH box-I entered "teff" "GF" as a first search.. There are a number of posts on this forum but also try som... |
Vegemite as flavorant
I just made a "keto" low carb bread and added 1/2 tsp vegemite as a flavorant. What a wonderful difference it made in making this challenging bread appealing! This recipe was an almond flour and psyllium based loaf -both of hich are rather bland tasting. I'm still working on texture and this was a... | in Ireland its called marmite
in Ireland its called marmite - i love it but its one of those things - love or hate...must try it though... |
Help, how to fix psyllium husk egg white loaf is too moist
Please any ideas, i cant use gums for sticking dough together. Is there way to make loaf less moist? I need to use psyllium, its my only option, and the egg whites help as well. | Need more info
What is it that you are making? Can you provide the recipe? I make a gluten-free flour mix for bread that has ground psyllium husk, and don't use any egg for the bread I make with this mix. It turns out fine. You may also find that gluten-free bread needs to cool completely before slicing as it tends to ... |
Fat free bread
I need a recipe for a fat free white sandwich loaf. I have a great recipe but it has milk and butter in. I do a poolish before. 175g very strong bread flour325g bread flour14g salt14g yeast115g water216g milk40g butterI swapped the milk for water and swapped the butter for fat free yogurt and got a ver... | Fat free bread
Is what I just call "bread". It's simple... Just Flour, Water, Salt and Yeast. Plus, that is a very strange bread recipe fat free or not - 14g salt? Try...500g bread flour300g water8g salt5g dried yeast (or 15g fresh yeast)Do you wish to do a poolish? |
Gluten free cookies
I am wondering if anyone has any tried and true recipes that they like to use before I undertake some GF cookies. | Depends what you want...
KAF has a GF shortbread cookie recipe available on their website. It uses almond flour, and is easy and wonderful - light, crisp, delicate flavor. Also, meringue can be made into cookies. |
Heart Healthy Bread journey
Will start with some history.So here I am a year after a heart attack and having 3 stents put in, plus a pacemaker. I'm active, not overweight, and in pretty good shape. When all the blood tests were complete, the cardiologists were left scratching their heads. Cholesterol was high. but not... | Welcome!
That is a great introductory post. I'd be very interested in following your heart healthy pursuits. With such a coherent theme I think a blog would make sense but they aren't treated very differently here. I wonder about your specific need to lower sodium. It's clear why that would be in the Pritikin plan beca... |
Help with gluten free breads
To introduce things, I have been baking bread for the last 7 or 8 years, until last year. My son was diagnosed with celiac disease, so I went from wheat flour based loaves to trying gluten free flours. I've followed this site for years and gotten some really good tips (during my wheat eatin... | Lazy Loafer recently blogged a GF recipe!
While I don't have personal experience with it, I think that this recipe and blog might give you some good direction:http://www.thefreshloaf.com/node/52376/gluten-free-fruit-nut-loafConsidering that she bakes these for sale, and has repeat customers, I would think that the end ... |
Looking for GF cake recipes
I love to expand my repertoire of experience and occasionally have occasion to bake GF for a friend-doing my best to make my kitchen G-free in preparation.So what is YOUR favorite GF cake (or cupcake or tea cake) recipe-any flavor. Make sure to include any hints or techniques to make it deli... | Simple French style almond cake... or lemon syrup cake...
Might not be my favourite, but I'm not ready to publish my carrot cake recipe yet, however there are 2 non-gluten containing cakes I bake which are effectively the same cake. The base is300g ground almonds300g sugar,300g butter180g fine polenta5 medium eggs.Do t... |
Help for my failed GF bread recipe with bread machine
Hi, I am new and a starter to the world of bread baking (with bread machine) due to a need of following AIP. I have tried some commercial GF bread mix to start the adventure; some successful and some failed with mixed categories: taste, texture, nutrition, etc. Late... | GF or AIP?
According to the very brief google search I did on AIP, you are NOT following the guidelines for that very stringent diet (with no basis in science I can see). Your recipe is more of a GF loaf and for that there is a lot of information out there.Here are a few links:https://celiac.org/https://celiac.org/mark... |
Comparative test of two GF premixes
This post deals with a comparative bake test using two different GF premixes, using the same recipe, resting and baking times, and almost identical Pullman loaf tins. As I live in Argentina, the mentioned brands will not be useful for most of the community, but it may help to conduct... | Baker's Percentage
I don't have the new book that has the GF recipes but the authors do post their recipe online. Unfortunately, they post it in a combination of weights and volumes here. I have converted it to grams using google so consider that especially if it is a little "off". I find a great deal of variation out ... |
Bread tightens/collapses after cooling
I've been making a lot of progress with my gluten-free breads, but I do have an issue I hope some of you can help with.Without fail, even if a bread is airy and open on day 1, by day 3 it will be much tighter. It's not just a matter of the bread "falling", though that does seem to... | How do you store your bread, reptilegirl?
Wrapped or unwrapped? If wrapped, what kind of wrapper? Room temperature or refrigerated? In a container?Without knowing anything else, my first guess is that the bread is drying somewhat and shrinking because of moisture loss. That's purely a guess, though.Paul |
Favorite binders in GF baking?
So, what are your favorite binders in GF bread?I have tried flax meal, psyllium, guar gum, WPI, konjac, gelatin, and of course eggs.Psyllium is great but can make breads rubbery sometimes. I am not sure yet why the same recipe will be rubbery one time and fine the next. I think psyllium n... | Try different amounts
Disclaimer: somewhat limited experience in GF. Maybe a dozen bakes.Psyllium has some interesting characteristics that take a while to figure out. I'm still learning.When I have used psyllium, I discovered that less is best. When I used too much, it made the bread gummy. That is what binders are su... |
bread with Bob's One-to-One GF flour blend
I've just started to develop a bread machine recipe that uses this instead of a personally-blended flour mix. It helps that I now have a programmable machine.Does anyone have a recipe that you're happy with?What I've read is that this is a great mix for cakes and piecrusts. I... | "One for One" GF flour mixes
I've tried dozens of claimed "One for One" GF flour mixes without any luck. You can test any particular GF flour mix quickly and easily by making a "tester pancake" out of it using a traditional pancake recipe. If it can't even make a pancake without large obvious defects, its not going t... |
Deluxe Sourdough Bread Recipe
How do you make your recipe dairy free? What would you use in place of the dry milk? I have also read that in making a sourdough starter it naturally becomes gluten free; do you know anything about this? Thank you for your help. | My loaves are just flour, water and salt.
And wherever you read that a sourdough starter becomes gluten free is wrong. Let me qualify that though: any sourdough starter made with ingredients that have gluten in it will still have gluten. I don't know about sourdough starters that are made without gluten containing ingr... |
Looking for GF bread machine recipes and GF flour blends
Hello all, I'm new here.I'm looking for a GF bread recipe that works in a bread machine. From what I have heard the ones with the setting specifically for gluten free bread is the best one. For many years I have been eating GF due to having Celiac Disease but now... | I bake this in a Dutch oven
but you might want to try it in a bread machine. This recipe actually makes decent bread. I must give the credit to a Fresh Lofian for this recipe. Gluten-Free Flax BreadAll ingredients at room temperaturebrown rice flour (120 grams)tapioca flour (70 grams)surgham flour (33 grams)potato star... |
gluten free bread with sorghum has very sharp after taste. Why?
I have recently made several loaves with varying amounts of sorghum. All had a significant sharp aftertaste. I have read online that it has a taste that closely mimics wheat bread. This was really disappointing. The bread loaves were all so bad that w... | Flour rancid
I found the same problem. I bought flour that was recently stocked and the freshness date was months into the future (should have been fresh) but it had a very bitter aftertaste- both the flour and the bread. I called Bob's Red Mill and they sent me fresh milled flour and I had the same issue. I found the ... |
Apple Pie and Lactose Intolerant
A friend calls with me on a regular basis, normally I bake an apple pie, a pretty standard recipe. I use 50 / 50 block margarine and lard.Now I know that in baking pastry that it's vital that the fat stays firm enough to coat the flour and not have it melt into it, but that is difficult... | I’m actually lactose
I’m actually lactose intolerant, but I can generally tolerate butter. My understanding is the higher the fat, the lower the lactose in dairy products. Also dry cheeses are very low in lactose. If your friend is unable to tolerate the amount of lactose in butter, my suggestion would be to try a soli... |
Gluten-free bread vs. Sourdough method for digestibility
I am new to the forums here, so thank you for the opportunity to pose a question to the more experienced bakers out there! Or even less experienced bakers who have this particular expertise!I have been researching the differences between "added yeast" breads and ... | Two friends that I have are sensitive
to the gluten. I gave one of my loaves to one of them and although she didn't react as quickly as she usually does, eventually she did have a reaction a few hours later. The other friend experiences the same thing. So in those two cases anyhow, gluten is the culprit. And they are n... |
Water Rous/Tangzhong Gluten Free?
Chronic insomnia means lots of browsing and musings. Came across tangzhong and from my reading its mainly acting on the starch portion of a gluten flour to create a pre-gelatinized starch "roux". Since gluten free baking tends to me heavy on starches i dont see why it wouldnt work henc... | GF offers lots of choices
GF baking offers lots of choices-not just rice and potato. Almost too many and none will be just like wheat. The whole world was GF way back when so wheat became very popular when it came along-it makes baking easier.As for flours, sorghum and millet are often used as the base for a GF flour m... |
Buckwheat flour bread
I bake normal bread for my husband but I have food intolerance's which make it difficult for me. I can't have any grains or white potato so that cuts out a lot of the gluten free flours. One I can tolerate is buckwheat flour. I have found recipes for buckwheat bread but these are always using t... | Buckwheat bread
Hello LemonieI did a search in Japanese to see if I could find any buckwheat flour bread recipes (buckwheat is called soba in Japan, most popularly used in the manufacture of soba noodles). Most of the ones I found had buckwheat as an additive in wheat bread recipes. However there was one using buckwhea... |
Making gluten-free bagels with wheat flour
So I get this note from the culinary center where I teach periodically saying that an individual had called in because they were struggling to make gluten-free bagels with wheat flour. The caller wanted to know if there was a class available that might help them.You'll want t... | Glad I read your post
because the title sure had me going: "Huhhhhh..." As to making gluten free bagels, that might be a feat if you achieve it. Even our local gluten free bakery doesn't offer gluten free bagels. |
can anyone help i have rosacea and want to try baking a bread.
hello i have rosacea and i wanted to try baking bread with oat flour but have found that i can't bake it with just oat flour on its own i need to addd something else. does anyone have any suggestions on something that will not aggravate my rosacea? i find s... | Do all wheats give a flare up?
How about Spelt, Emmer, Khorasan, Einkorn?And of the non wheats can you have things like Rye? |
Use of Milk in Bread
For Lactose Intolerant or Dairy Allergic, what can be used instead of milk in recipes such as White Bread or English Muffins | Soy milk?
Soy milk? |
Help, my friend don't like that dough doe
Hey everyone, I'm new to this site, so first off I'd like to say hi to all of my fellow amateur artisans and bread enthusiasts! In fact, that's just where my problem lies - my friend is the polar opposite.Whether it's sandwiches, or even toast, my friend does not accept bread w... | I would not force bread eating
There's a reason she doesn't want to eat bread and so be it. Don't make it an issue and it won't be one. Eat bread yourself but don't force her to. Sorry, she doesn't have a problem with it, you do. |
Sourdough with Crust that Tears Easier
Hi there,I've finally figured out how to make a thin, crispy sourdough crust. I use a baking stone, and place a water pan underneath for 10-15 minutes and then remove it to continue baking. The problem is the crust is still a little tough; it doesn't "shear" easily when you bite o... | In general
less steam will produce a less crusty loaf. So will baking at a lower temperature. In either case, you may not get as much browning.You can also add a bit of milk, butter or oil to the dough, which will soften the crumb as well as the crust. Brushing with butter will help soften the crust, but the thicker th... |
Gluten Free Pie Crust
Over the past year I have reworked my gluten free pie crust at least a dozen times in my quest for a crust that tastes, looks, and handles like a wheat crust. I now use my gluten free crust exclusively. I've even stopped making the dreaded disclaimer that "the pie crust you are about to eat is glu... | That looks great!
I can't make pie crust even if my life depended on it so it would be nice to have a recipe that actually worked for me. And I think have most of the ingredients from when my daughter decided to try going gluten free. Unfortunately that lasted only a week or two and I still have a small stash of stuff. |
Low GI/diabetic friendly
Morning all.
as a diabetic there are many breads that put my spike my sugar levels through the roof. Something that most diabetics have but try to avoid.
I've worked out that rye bread, made with white and dark rye flours, doesnt spike my levels, I add a heap of grains and seeds to it to help... | Sourdough
Sourdough is supposed to put the bread lower on the GI index, probably because of the acid levels. So I'd go for a whole grain sourdough bread. |
Terrible GF Aftertaste when baking with Yeast
Hi everyone! I saw a post here a few years back about a terrible acrid aftertaste when making yeasted GF bakes. Wanted to see if anyone's discerned the culprit of this taste/how to counteract it.I've been experiencing this problem whenever I bake with Yeast and GF flours.Th... | Which flours
Are you using and what's in the store bought mixes? |
Vegan and Gluten free - loaf is dropping
I just got a zojirushi that has the gluten free setting and tried few loaves by now. My favourite is the teff flour and I tried few recipes and although I used the gluten free setting as well as the home made setting adjusting the time for rising and for baking I couldn't manag... | Probably a bad idea to try
Probably a bad idea to try and change the high temp limit setting, I could see the possibility of starting a fire if you have a machine mostly made of plastic at temperatures past which it was designed for.Gerhard |
Simple bread loaf
I have been trying to make a simple loaf of bread with minimal ingredients and haven't had much success. The ingredients I wish to use are a heritage whole wheat, water, honey, salt and yeast. I have also added sunflower seeds and walnuts. I have used a bread maker to mix and bake the loaf and it h... | I have the same question.
I have the same question. Please reply. |
Has any other DF bakers noticed...
...when using soy milk as an alternative to ordinary milk a slight decrease in the moisture of the bread after baking? or just the texture being a bit off? I've been baking a while but since going DF finding breads using soy in them not quite right; however the soy milk seems to be fi... | Try adding a little fat
Soymilk does not have as much fat as dairy milk. Try adding a few tablespoons of oil and see if that changes the texture/keeping ability of your loaves. |
Gluten free brown rice bread
Hello,I have never tried to bake a gluten free loaf, but my friend has an allergy and is hoping I can help her bake a gluten free brown rice loaf of bread.Does anyone have a recipe to share?Many thanks,Laura | GF-Whole Grain Bread
I made this gluten-free Whole Grain Bread, adapted from Cook's Illustrated, several times, it looks and tastes like a good "normal" bread, keeps well, and, also, can be toasted. I tweaked the formula a bit (adding buckwheat), but ATK's technique is based on solid experimentation, and should be foll... |
Low carb bread recipe using chicory root inulin?
Does anyone have a low carb bread recipe using chicory root inulin? Also willing to look at other recipes, but so far the companies bread that I have tried using chicory root has been the best so far. | Please use the search box
When I enter "low carb" in the search box I get a lot of posts. Chicory also has many but not so many for inulin.Is your goal a low carb bread or a high fiber bread or possibly a bread that has a low glycemic index? Real sourdough is supposed to have a lower glycemic index than other bread but... |
Eggless sugarfree cake
Hello members, I am trying to build a basic cake without any eggs or sugar, just added 1tsp Baking powder and 1/2 tsp Baking soda to 2 cups of whole wheat flour and 100ml oil mixed well and put it in oven preheated at 180 degree C for 45 min. The basic crumbly cake structure is not coming, just a... | You need some
Buttermilk or equivalent. Basic recipe...Flour OilBaking soda and / or powderPinch of saltButtermilk or milk with a little acid like lemon juice(And of course eggs and sugar) Mix dry ingredients and place to one side.Pour out milk and add a tsp or two lemon juice or apple cider vinegar. Mix.Add oil and b... |
Gluten-Free Baking
I am really considered going all in with gluten free and early was paging through: http://www.webstaurantstore.com/article/139/gluten-free-baking-for-your-bakery.html - and was wondering in addtion to: Almond, Rice, Tapioca, Teff, Buckwheat, Quinoa, Coconut, if there was any other good ones? thx. | Why?
You obviously don't have coeliac disease so unless you're running a commercial bakery, why?-Gordon |
First shot at a GF preferment
Hi all,I just thought I'd post this because it was very exciting to me. I figured other GF bakers out there might enjoy it as well.I have been continually developing my GF whole grain and vegan bread recipe for a couple years now, and after reading Peter Reinhart's Crust and Crumb and Whol... | Quite impressive, Daniel
Do you use gums or psyllium or something else to provide structure? Does the bread stale quickly or stay moist and pliable for several days? How does it taste and feel in the mouth?i'd be interested to hear more about your recipe and process, seeing how pretty those loaves are. Paul |
Vegan replacements in baking!
Hi all, I'm just looking for some vegan alternatives I can use in baking. I use either ground flax seed + water (1 Tbs + 3 Tbs per egg) or EnerG Egg Replacer to replace eggs as a binding agent, and plant milks to replace dairy. I don't know if there is a great egg wash alternative to make ... | shiny crusts
For shiny/crispy crusts, you can use plain water, or water with a little corn/potato starch, or water with a little rice flour.I prefer chia seeds to flax; flax adds a weird flavor for my palate. Also, you can use a little lecithin with the chia/flax.If you have to whip egg whites, try aqua faba (bean jui... |
GF cookie base recipe?
in this particular case, choc chip. Not vegan. Just an experiment to see if I can get good flavor and texture compared to reg flour.I will use butter and/or coco oil. I use brown sugar and canned (not spiced) pumpkin to sweeten.I have Teff and Quinoa. | thanks for those. dunno why
thanks for those. dunno why the didn't turn up in my goog.I found others, but so far, all seem to lack using both teff and quinoa. |
Improving Bread Machine bread?
Are there any techinques/tips to improve "bread machine bread" and make it more "hand-made"? For me, it's simply convienent and time saving to use the machine but I'm sure there are vast improvements that can be made. Could following a machine recipe and an overnight rise in the frig an... | Re: Improving Bread Machines?
In my experience you can make any bread machine recipe on the Dough setting, then take the dough out and do the 2nd rise, shaping, and proofing by hand and bake it in the oven (pan or stone as appropriate for the recipe). This is how I make my hamburger buns and I often do ryes this way ... |
always dense and dry
hi brand new prob been asked before but have a couple of quests at once so all the help I can getok so if tried dif types flour, dif water temps, oil /no oil, butter room temp and cold, 1/2 butter/oil, half butter/marge,dif yeast types both room/cold temp and dry milk/no dry milkwater,sugar,salt,fl... | Let's see if we can narrow this down a bit
What bread machine are you using (make and model)?What recipe (specific ingredients and quantities)?Dense and dry can have multiple causes, so help us with some basic info that will make it easier to diagnose the problem.Paul |
Bamboo Charcoal loaf in a bread machine? Anyone?
I'm new here so please pardon my ignorance. Recently I was at an Asian cultural event and saw burgers being sold on a "Bamboo Charcoal Bun." They were quite unappetizing looking, but I wanted to eat something new. They were also advertised as having all sorts of health p... | How very interesting
With a bread machine? How about sifting it into the flour? ...and make a loaf by hand? I suppose it doesn't have to be bamboo charcoal. I've made my own lighting a wood fire and closing down all the vents in the grill once it's burning nicely. Now I can make 2000 yr old bread that even looks l... |
Looking for a Manual for Breville bakers oven BB200
None | Breville bakers oven BB200
Would love it if someone could help me.Have been given a machine but cannot find an instruction manual online. New to bread making! |
Sudden Failure in my Bread
I have a Panasonic SD 2500 and for about the last eight months everything has been going very well. I am using a multigrain flour that usually makes very nice bread. Two days ago I went to bake a loaf but it was a disaster having practically no rise in it. I made another loaf checking and dou... | Look at what has changed...
... are the ingredients the same as usual? If not the ingredients, then look to the method, even to the machine. Can you open it mid-cycle and assess whether it is heating properly during the rising cycles? Bread machines are fairly insulated from ambient surroundings and the thermostat shou... |
Any feedback appreciated on this Bread Machine recipe
Hey there I've got a pretty good basic breadmaker recipe but if anyone has any suggestions to improve it would be much appreciated. I'm using the breadmaker because total prep time is 7mins you can't beat that. I know making by hand would produce a better result but... | That's what I do
I use my breadmaker to knead my dough. I actually like using it better than my Kitchen Aid mixer. I prefer to have more control over my final rise and baking time, so I do that part in the oven. |
Not using bakers flour anyone?
Hi all, After many years of successfully baking beautiful loaves i out my bread machine away because I was always too busy to use it. way back then I always used bakers flour. Now that I have started again I am using wholemeal spelt and want to use rye flour, no bakers flour and I am usin... | Well Spelt and Rye
Are different to bread flour. Rye needs much higher hydration and your breadmaker needs to be specially adapted for it. And Spelt needs a shorter proofing time then bread flour. So you can't just do the same recipes and dimply swap the flour/s. What recipe are you doing at the moment and on what cycl... |
Cuisinart CBK-200 2-Pound Convection Automatic Breadmaker - Anyone have it?
I am looking to buy a second bread machine to back up my original Oster 2-lb. Expressbake, which I use 2-3 times per week. I have read endless reviews on various brands, including the Zo, Panasonic, Breville, WestBend, Breadman, etc., etc. and... | Hi Karen, I don't have that
Hi Karen, I don't have that machine so I can't speak from experience. However, have you seen the reviews for it, on the Cuisinart site? Some people sound rather unhappy with the machine, so it's worth taking a look at their comments. http://www.cuisinart.ca/cuisinart_product.php?item_id=1... |
Wonder Bread from a machine?
Although I enjoy what I can make using my bread machine, I have failed to "bake" a loaf of white bread that I can slice for tuna fish or egg salad sandwiches.The only thing I seem to be able to make is bread for dipping, buttering, or toasting but nothing with a good slice to it.Thoughts? | What recipe?
What recipe are you using? What kind of flour? Personally, I use the bread machine just to mix dough. I prefer to cook my bread in my oven. I like to to control how the bread is shaped and how long it rises before it is baked. |
Beginner problem with a diabetic friendly bread being wet
I am using a Zojiroushi machine and trying to make a diabetic friendly bread. I found a recipe that works well, but the taste is not very good so I have made some changes. The problem is that no matter what I seem to change, it comes out too wet inside (especi... | I have never seen a recipe with so much VWG!
It equals the volume of the low.no gluten, soy and rye flour combined....As for the wet inside I would say to bake it longer with a Zo setting that accomplishes that or finish it in the oven when the Zo is done.1 3/4 cups of bread flour would have about 28 g of gluten in it ... |
Yellowish looking bread
I am making basic white bread using a bread machine but it always has a yellowish colour rather than pure white. I have experimented with various brands of strong white flour but to no avail. Anyone else experience this problem? | is it a problem?
Home made bread is often yellowish - that's the natural colour of the flour. Very white bread like you get in the shops is produced by very intensive, fast mixing, which gives a fluffy texture, and also introduces a lot of air. The air changes the dough chemically, breaking down flavour compounds and p... |
Zo Ingredient Order
I recently upgraded to a Zo Virtuoso (thank you, Mom!) and have a question about the order of ingredients. Zo seems to basically adhere to the wet, then dry approach, with the exception of fats, which go in last before yeast. Does anyone know why they do it this way? I normally use melted butter or ... | Hmmmm
I also have a Zo Virtuoso and I thought I was following directions when I put in the fats with the liquids for breads. (followed by flour and then yeast on top)I guess I wasn't (should have read the directions better).Apparently this has caused my breads no harm - but I do write my own formulas rather than use th... |
Soft to a fault and other problems
My bread is good and I like how soft it haas been, but I keep having one problems or another. First the sides were sinking in. I cut the water back and got some dense spots in the bread so compromised as below. It was rising to the top lid so I cut back the yeast which didn't help ... | Is this a recipe that came with the machine
Or is it one of your own? While making a recipe is doable the recipes that come with the machine are very fine tuned to work with the settings given. So first things first... Did this recipe come with the instructions? |
HELP: Beginner with Problem Buns
Hello, everyone,This is my first time posting, although I've browsed your forums quite a bit lately, and even grabbed a recipe or two. Thanks for those!This morning I made Beth Hensperger's Bread Lover's Bread Machine Cookbook (isn't there an abbreviation for that?) Hamburger Rolls to g... | Rich buns!
My first thought is that's a lot of butter - you're half way to brioche. I have a recipe that's similar but uses only 2 tbsp butter, and I put half the egg in the dough and beat 1 tbsp water into the other half egg for an egg wash before baking, they turn out nice and light. You can always brush with melted... |
looking for some real time help, please
I have a ww loaf in my bread machine right now, it's on the last rise and will start baking in around 45 minutes. Unfortunately, I have to leave in about an hour and won't be back for probably 3-4 hours. Do I just let it go and hope it doesn't dry out too much? Can I take it o... | Pop out the whole pan
dough and all and stick into a paper bag and place into the freezer. When you get home, stick it back into the bread machine where you left off. |
Can I use a preferment with bread machine on delay start?
I would like to make a preferment to enhance the flavor and texture of my bread. I would like to use the delay cycle on my bread machine so the bread will be ready in the early morning. How do you suggest I do this? Thanks!Ginny | Morning do pre-ferment in the
Morning do pre-ferment in the bread pan. Evening add rest of ingredients then set time delay so you have bread by next morning.No other way of doing it i'm afraid (well not any I can think of). One has to keep pre-ferment separate till rest of ingredients are added. So you can't add in all... |
Curious about why bread machines...
I was given a used bread machine last year, just the machine, paddle and pan, no manual. It's been hot and I need to rebuild my masonry oven, so I finally got around to looking up the manual for it and trying a recipe or two. While the results aren't as good as what I can do with pro... | I think most people, being bread novices
just dump the ingredients in the bread machine and expect it to work perfectly. It does if you are lucky. You usually have to adjust the dough consistency (even if you weigh the ingredients), just as you do when baking by hand or in a mixer. Without adjusting you usually get a b... |
Easy Brioche Dough
3 large eggs 1/2 cup butter (1 stick), softened 1/2 cup milk (70º to 80ºF) 1 1/2 teaspoons kosher salt 3 cups bread flour 1/4 cup sugar 1 3/4 teaspoons instant yeast Measure all ingredients into bread machine pan in the order suggested by manufacturer.Process... | Very pretty!
And surely well-received by family and friends. Enjoy the attention and requests for more!Cathy |
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