Guest guest Posted April 26, 2001 Report Share Posted April 26, 2001 , I use a product called Better Than Milk. It is soy based. Dari Free is potato based. I seem to be having pretty good luck with it in my bread baking. After about 20 loafs I finally got one to come out pretty good. I baked my second one last night and, be still my heart, it came out good also. I'm beginning to think we have a chance with this diet. Bill Father to 4 yo ASD Toney, Alabama Baking questions Is there such a thing as cf milk pdwr for baking? I've tried using Vance's Dari Free, but it didn't turn out very well. I think it is more concentrated than a " real " dry milk pdwr. What do you people use? Also, I'm just curious, why is it that almost all gf bread recipes say to bake at 400* -- I never do, but I'm wondering why they suggest it when most gluten breads bake at 350*. Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2001 Report Share Posted April 26, 2001 Again, I'm so new at this you probably want to hear from someone else too, but here goes. I understand that you need the higher temp in order for the bread to cook through and not be doughy in the middle. I guess rice/potato flours are more dense. Also, have you tried soy milk powder (unless you are soy free too). I have so little experience but I tried the soy once and it seemed ok. Last night I made the yeast free white bread in ' book following the recipe exactly and was disappointed. I'll try it again at the higher temp. I've only just started using DariFree so can't tell a difference. If you find a really great bread recipe, please share it with me! The bread is the hardest part about this diet! Hugs, H, mom to 3.4 yrs, PDD; and 2 yrs, NT Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2001 Report Share Posted April 26, 2001 Bill, I didn't know they made a soy-based one. I bought their rice milk pdwr. and then noticed the ingredients, which include: " wheat protein " ! Thanks! I'll try the soy one. Baking questions > > > Is there such a thing as cf milk pdwr for baking? I've tried using > Vance's Dari Free, but it didn't turn out very well. I think it is more > concentrated than a " real " dry milk pdwr. What do you people use? > Also, I'm just curious, why is it that almost all gf bread recipes say > to bake at 400* -- I never do, but I'm wondering why they suggest it when > most gluten breads bake at 350*. > Thanks! > > > Quote Link to comment Share on other sites More sharing options...
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