Re: Irene's Sorghum bread manual directions

[Guest guest]

Soy lecithin is an emulsifier, which means it helps bring together things that ordinarily don't mix, like vinegar and oil. This is why you often see soy lecithin listed in salad dressing ingredients. In the case of bread, it would help the eggs and oil mix with the milk/water. You can get away without it but results may be less consistent loaf to loaf. For a home baker this is fine (I don't bother) but not for industrial bakeries.

Gelatin in bread is used for providing " spring " and a little strength. It helps, to a certain extent, give GF bread that elastic quality that gluten-contain breads often have and helps prevent your GF bread from ripping apart if you smear it with peanut butter, for instance. But it's not magic ingredient. Like xanthan gum, it's an aid not a panacea. However, you can almost always add gelatin to your bread mixes and dinner rolls without harm.

Elaine wrote:I wasn't sure what the soy lecithin did, but the gelatin sure didn't seem to hurt the bread any.

[Guest guest]

In <f718e7fe0605241336s7b989d98m5c1a3fc9266fe6c5@...>, on

05/24/06

at 04:36 PM, " Gabel " typed:

>Soy lecithin is an emulsifier, which means it helps bring together things

>that ordinarily don't mix, like vinegar and oil. This is why you often

>see soy lecithin listed in salad dressing ingredients. In the case of

>bread, it would help the eggs and oil mix with the milk/water. You can

>get away without it but results may be less consistent loaf to loaf. For

>a home baker this is fine (I don't bother) but not for industrial

>bakeries.

>Gelatin in bread is used for providing " spring " and a little strength. It

>helps, to a certain extent, give GF bread that elastic quality that

>gluten-contain breads often have and helps prevent your GF bread from

>ripping apart if you smear it with peanut butter, for instance. But it's

>not magic ingredient. Like xanthan gum, it's an aid not a panacea.

>However, you can almost always add gelatin to your bread mixes and dinner

>rolls without harm.

You seem fairly knowledgeable about such things; what is the cause (other

than over-rising) of a GF bread sinking seriously in the middle (looks

like a gulch!), and what mods to a recipe would help eliminate (or at the

least reduce) this?

--

n : jt@... http://jt-mj.net

In the beautiful Finger Lakes Wine Country of New York State!

Warpstock X - October 12-15 2006; Windsor, Ont. I'll be there - will you?

-- --

A 2 year old's answer to everything: " No! "

You can learn a lot from a 2 year old....

[Guest guest]

I have found that when I put in too much liquid that the bread will

fall, or if I leave it in the pan after the bread is done it also

falls. I would cut back the water 1/4 cup and remove the bread from the

machine/pan asap after it is done.

Cheryl in Colorado

You seem fairly knowledgeable about such things; what is the cause (other

than over-rising) of a GF bread sinking seriously in the middle (looks

like a gulch!), and what mods to a recipe would help eliminate (or at the

least reduce) this?

[Guest guest]

I have found that when I put in too much liquid that the bread will

fall, or if I leave it in the pan after the bread is done it also

falls. I would cut back the water 1/4 cup and remove the bread from the

machine/pan asap after it is done.

Cheryl in Colorado

You seem fairly knowledgeable about such things; what is the cause (other

than over-rising) of a GF bread sinking seriously in the middle (looks

like a gulch!), and what mods to a recipe would help eliminate (or at the

least reduce) this?

[Guest guest]

I have found that when I put in too much liquid that the bread will

fall, or if I leave it in the pan after the bread is done it also

falls. I would cut back the water 1/4 cup and remove the bread from the

machine/pan asap after it is done.

Cheryl in Colorado

You seem fairly knowledgeable about such things; what is the cause (other

than over-rising) of a GF bread sinking seriously in the middle (looks

like a gulch!), and what mods to a recipe would help eliminate (or at the

least reduce) this?

[Guest guest]

In , on 05/25/06

at 11:01 AM, " cheryl in colorado " typed:

>I would cut back the water 1/4 cup and remove the bread from the

>machine/pan asap after it is done.

Thanks. I'll try less H2O - but I do the loaves in tins lined with

parchment paper, and remove the pan and the paper as soon as it is done.

The bread has already fallen by the time it is done:-(

--

n : jt@... http://jt-mj.net

In the beautiful Finger Lakes Wine Country of New York State!

Warpstock X - October 12-15 2006; Windsor, Ont. I'll be there - will you?

-- --

You said Windows was a Power Tool???

[Guest guest]

In , on 05/25/06

at 11:01 AM, " cheryl in colorado " typed:

>I would cut back the water 1/4 cup and remove the bread from the

>machine/pan asap after it is done.

Thanks. I'll try less H2O - but I do the loaves in tins lined with

parchment paper, and remove the pan and the paper as soon as it is done.

The bread has already fallen by the time it is done:-(

--

n : jt@... http://jt-mj.net

In the beautiful Finger Lakes Wine Country of New York State!

Warpstock X - October 12-15 2006; Windsor, Ont. I'll be there - will you?

-- --

You said Windows was a Power Tool???

[Guest guest]

In , on 05/25/06

at 11:01 AM, " cheryl in colorado " typed:

>I would cut back the water 1/4 cup and remove the bread from the

>machine/pan asap after it is done.

Thanks. I'll try less H2O - but I do the loaves in tins lined with

parchment paper, and remove the pan and the paper as soon as it is done.

The bread has already fallen by the time it is done:-(

--

n : jt@... http://jt-mj.net

In the beautiful Finger Lakes Wine Country of New York State!

Warpstock X - October 12-15 2006; Windsor, Ont. I'll be there - will you?

-- --

You said Windows was a Power Tool???