Guest guest Posted July 8, 2007 Report Share Posted July 8, 2007 I have the Zojirushi BBCCX20 2 lb bread maker. It bakes really nice bread, though I can't really compare it to other machines because it's the only bread maker I've used. My only complaint is that when things first start mixing, I have to use a spatula to help it along. Luckily, that only takes a minute, and after that, it's completely hands off. It's also a bit expensive (~$200 I think). On 7/7/07, vdolcourt <vdolcourt@...> wrote: , We don't have a bread maker, but I recently saw a survey on the ICORS celiac list server asking whether a bread maker or a powerful mixer made the most sense. Although there were proponents for a breadmaker, the majority came out for a powerful mixer. The issue is that the two types of bread are so different that the breadmaker has few advantages and needs to skip a number of cycles that wheat-based bread requires: kneading and second rising. So, mainly you are paying for a mixer and an oven. The oven in your kitchen may already be better, and you can bake breads of different shapes, like rolls, cinnamon buns and pretzles. Gluten-free bread is easier to make than wheat bread if you use a mix. The ingredients in Bob's Red Mill bread mix are most like the ingredients in one of my mixes. (But I no longer use mixes.) Why don't you poll the bread-makers on this site or the ICORS site (more than 3,500 subscribers worldwide) and get their opinion. You may still buy a bread machine, but you can find out the advantages/disadvantages and the best machine to buy for GF bread. Happy shopping, Vic-Sunnyvale --- In , " " <kimberlymp1@...> wrote: > > hi all! > > Now I'm on the quest for yummy bread. What kind of breadmakers do you like? Does anyone > have one they really have had success with doing the gf breads? > > A friend lent me hers that has a gf setting, but it doesn't run as long as other recipes call for, > so I'm not sure how best to use it. > > Thanks in advance! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2007 Report Share Posted July 8, 2007 thanks, I appreciate the advice! Can you give me the ICORS list info? mentioned the Mesa waffles, but I haven't been able to find them. I saw the Prairie bread at WF, but it was rock hard. I really miss having a nice sandwich! I just want some bread I can slice into sandwich pieces. That's interesting about the mixer, tho, because I have a nice Kitchen Aid mixer...I just figured it was so much more trouble to do it that way than to dump everything into the maker. I would like to take a poll and see what people think. Thanks! On 7/7/07, vdolcourt <vdolcourt@...> wrote: > > > > > > > , > > We don't have a bread maker, but I recently saw a survey on the ICORS > celiac list server asking whether a bread maker or a powerful mixer > made the most sense. Although there were proponents for a breadmaker, > the majority came out for a powerful mixer. The issue is that the two > types of bread are so different that the breadmaker has few > advantages and needs to skip a number of cycles that wheat-based > bread requires: kneading and second rising. So, mainly you are paying > for a mixer and an oven. The oven in your kitchen may already be > better, and you can bake breads of different shapes, like rolls, > cinnamon buns and pretzles. > > Gluten-free bread is easier to make than wheat bread if you use a mix. > > The ingredients in Bob's Red Mill bread mix are most like the > ingredients in one of my mixes. (But I no longer use mixes.) > > Why don't you poll the bread-makers on this site or the ICORS site > (more than 3,500 subscribers worldwide) and get their opinion. You > may still buy a bread machine, but you can find out the > advantages/disadvantages and the best machine to buy for GF bread. > > Happy shopping, > > Vic-Sunnyvale > > > > > > hi all! > > > > Now I'm on the quest for yummy bread. What kind of breadmakers do > you like? Does anyone > > have one they really have had success with doing the gf breads? > > > > A friend lent me hers that has a gf setting, but it doesn't run as > long as other recipes call for, > > so I'm not sure how best to use it. > > > > Thanks in advance! > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2007 Report Share Posted July 8, 2007 I have heard strong reviews for the Zojirushi that mentioned as well. It is listed at $170 at Amazon: http://www.amazon.com/gp/product/B0000T6J3I?tag=sanbeiji-20 I have been meaning to get one of these myself and try getting in to baking at home. Personally I've found the WF raisin bread, WF hamburger buns, and the I Can Eat That take and bake bread to be decent. The rest that I've tried is really bad! Sandwiches are tough regardless, although a nice trick is to grill your sandwiches or make a croque. You cannot go wrong with a nice croque-monsieur! Cheers,JoeOn 7/7/07, Pratt <kimberlymp1@...> wrote: thanks, I appreciate the advice! Can you give me the ICORS list info? mentioned the Mesa waffles, but I haven't been able to findthem. I saw the Prairie bread at WF, but it was rock hard. I really miss having a nice sandwich! I just want some bread I can slice intosandwich pieces. That's interesting about the mixer, tho, because Ihave a nice Kitchen Aid mixer...I just figured it was so much moretrouble to do it that way than to dump everything into the maker. I would like to take a poll and see what people think. Thanks!On 7/7/07, vdolcourt <vdolcourt@...> wrote:>>>>> >> ,>> We don't have a bread maker, but I recently saw a survey on the ICORS> celiac list server asking whether a bread maker or a powerful mixer> made the most sense. Although there were proponents for a breadmaker, > the majority came out for a powerful mixer. The issue is that the two> types of bread are so different that the breadmaker has few> advantages and needs to skip a number of cycles that wheat-based > bread requires: kneading and second rising. So, mainly you are paying> for a mixer and an oven. The oven in your kitchen may already be> better, and you can bake breads of different shapes, like rolls, > cinnamon buns and pretzles.>> Gluten-free bread is easier to make than wheat bread if you use a mix.>> The ingredients in Bob's Red Mill bread mix are most like the> ingredients in one of my mixes. (But I no longer use mixes.) >> Why don't you poll the bread-makers on this site or the ICORS site> (more than 3,500 subscribers worldwide) and get their opinion. You> may still buy a bread machine, but you can find out the > advantages/disadvantages and the best machine to buy for GF bread.>> Happy shopping,>> Vic-Sunnyvale>> > >> > hi all!> >> > Now I'm on the quest for yummy bread. What kind of breadmakers do> you like? Does anyone > > have one they really have had success with doing the gf breads?> >> > A friend lent me hers that has a gf setting, but it doesn't run as> long as other recipes call for, > > so I'm not sure how best to use it.> >> > Thanks in advance!> >> > > >>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2007 Report Share Posted July 8, 2007 Several people say they make their own "mixes", putting the dry ingredients together ahead of time. My problem with the Whole Foods Bakehouse breads is that the rest of my family likes it too much -- I have to guard it to make sure there's some left for me! It must be toasted to taste good, of course. H.************************************** See what's free at http://www.aol.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2007 Report Share Posted July 8, 2007  I also have the Zojirushi. I researched several and ended up with this.....have had it for about 2 and 1/2 years. I've tried lots of mixes and several loaves from scratch. My favorite mix that is easily available is Pamelas Bread Mix. It gives you a VERY soft loaf that stays soft for about 48 hours. It's REALLY good. If you are into mail order, then Breads from (formerly Manna from ) is also really good. I need a good chunk of time to experiment with breads from scratch, but I don't have that with 2 young kids! So, for now I will stick with my Zo and Pamelas mix! Amy in Sunnyvale ----- Original Message ----- From: Joe Sent: Saturday, July 07, 2007 10:04 PM Subject: Re: [ ] Re: bread makers I have heard strong reviews for the Zojirushi that mentioned as well. It is listed at $170 at Amazon:http://www.amazon.com/gp/product/B0000T6J3I?tag=sanbeiji-20I have been meaning to get one of these myself and try getting in to baking at home. Personally I've found the WF raisin bread, WF hamburger buns, and the I Can Eat That take and bake bread to be decent. The rest that I've tried is really bad! Sandwiches are tough regardless, although a nice trick is to grill your sandwiches or make a croque. You cannot go wrong with a nice croque-monsieur! Cheers,Joe On 7/7/07, Pratt <kimberlymp1gmail> wrote: thanks, I appreciate the advice! Can you give me the ICORS list info? mentioned the Mesa waffles, but I haven't been able to findthem. I saw the Prairie bread at WF, but it was rock hard. I reallymiss having a nice sandwich! I just want some bread I can slice intosandwich pieces. That's interesting about the mixer, tho, because Ihave a nice Kitchen Aid mixer...I just figured it was so much moretrouble to do it that way than to dump everything into the maker. I would like to take a poll and see what people think. Thanks!On 7/7/07, vdolcourt <vdolcourt > wrote:>>>>> >> ,>> We don't have a bread maker, but I recently saw a survey on the ICORS> celiac list server asking whether a bread maker or a powerful mixer> made the most sense. Although there were proponents for a breadmaker, > the majority came out for a powerful mixer. The issue is that the two> types of bread are so different that the breadmaker has few> advantages and needs to skip a number of cycles that wheat-based > bread requires: kneading and second rising. So, mainly you are paying> for a mixer and an oven. The oven in your kitchen may already be> better, and you can bake breads of different shapes, like rolls, > cinnamon buns and pretzles.>> Gluten-free bread is easier to make than wheat bread if you use a mix.>> The ingredients in Bob's Red Mill bread mix are most like the> ingredients in one of my mixes. (But I no longer use mixes.) >> Why don't you poll the bread-makers on this site or the ICORS site> (more than 3,500 subscribers worldwide) and get their opinion. You> may still buy a bread machine, but you can find out the > advantages/disadvantages and the best machine to buy for GF bread.>> Happy shopping,>> Vic-Sunnyvale>> > >> > hi all!> >> > Now I'm on the quest for yummy bread. What kind of breadmakers do> you like? Does anyone > > have one they really have had success with doing the gf breads?> >> > A friend lent me hers that has a gf setting, but it doesn't run as> long as other recipes call for,> > so I'm not sure how best to use it.> >> > Thanks in advance!> >> > > >>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2007 Report Share Posted July 8, 2007 Your last point brings me to the question I have about gf bread, homemade or storebought: has anyone tasted or made gf bread that was delicious or at least decent without requiring toasting? There are many food items I don't miss at all but I do really miss great (untoasted) bread with chewy, crunchy crust. The crust for me was always the best part. Any suggestions?Sharon flatcat9@... wrote: Several people say they make their own "mixes", putting the dry ingredients together ahead of time. My problem with the Whole Foods Bakehouse breads is that the rest of my family likes it too much -- I have to guard it to make sure there's some left for me! It must be toasted to taste good, of course. H.************************************** See what's free at http://www.aol.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2007 Report Share Posted July 8, 2007 My favorite bread mix is the Sylvan Border Farms Bread Mix. It's easy to fix and tastes great untoasted. I like it best straight out of the oven, with butter. If you take care not to let it get too dry, it's still good for a couple of days. Alice Yoon --- Amy Bhatnagar <amy.bhatnagar@...> wrote: > I also have the Zojirushi. I researched several and > ended up with this.....have had it for about 2 and > 1/2 years. I've tried lots of mixes and several > loaves from scratch. My favorite mix that is easily > available is Pamelas Bread Mix. It gives you a VERY > soft loaf that stays soft for about 48 hours. It's > REALLY good. If you are into mail order, then > Breads from (formerly Manna from ) is also > really good. > > I need a good chunk of time to experiment with > breads from scratch, but I don't have that with 2 > young kids! So, for now I will stick with my Zo and > Pamelas mix! > Amy in Sunnyvale > ----- Original Message ----- > From: Joe > > Sent: Saturday, July 07, 2007 10:04 PM > Subject: Re: [ ] Re: bread makers > > > I have heard strong reviews for the Zojirushi that > mentioned as well. It is listed at $170 at > Amazon: > > http://www.amazon.com/gp/product/B0000T6J3I?tag=sanbeiji-20 > I have been meaning to get one of these myself and > try getting in to baking at home. > > Personally I've found the WF raisin bread, WF > hamburger buns, and the I Can Eat That take and bake > bread to be decent. The rest that I've tried is > really bad! Sandwiches are tough regardless, > although a nice trick is to grill your sandwiches or > make a croque. You cannot go wrong with a nice > croque-monsieur! > > Cheers, > Joe > > > > On 7/7/07, Pratt <kimberlymp1@...> > wrote: > thanks, I appreciate the advice! Can you give me > the ICORS list info? > > mentioned the Mesa waffles, but I > haven't been able to find > them. I saw the Prairie bread at WF, but it was > rock hard. I really > miss having a nice sandwich! I just want some > bread I can slice into > sandwich pieces. That's interesting about the > mixer, tho, because I > have a nice Kitchen Aid mixer...I just figured > it was so much more > trouble to do it that way than to dump > everything into the maker. I > would like to take a poll and see what people > think. Thanks! > > > > On 7/7/07, vdolcourt <vdolcourt@...> > wrote: > > > > > > > > > > > > > > , > > > > We don't have a bread maker, but I recently > saw a survey on the ICORS > > celiac list server asking whether a bread > maker or a powerful mixer > > made the most sense. Although there were > proponents for a breadmaker, > > the majority came out for a powerful mixer. > The issue is that the two > > types of bread are so different that the > breadmaker has few > > advantages and needs to skip a number of > cycles that wheat-based > > bread requires: kneading and second rising. > So, mainly you are paying > > for a mixer and an oven. The oven in your > kitchen may already be > > better, and you can bake breads of different > shapes, like rolls, > > cinnamon buns and pretzles. > > > > Gluten-free bread is easier to make than > wheat bread if you use a mix. > > > > The ingredients in Bob's Red Mill bread mix > are most like the > > ingredients in one of my mixes. (But I no > longer use mixes.) > > > > Why don't you poll the bread-makers on this > site or the ICORS site > > (more than 3,500 subscribers worldwide) and > get their opinion. You > > may still buy a bread machine, but you can > find out the > > advantages/disadvantages and the best machine > to buy for GF bread. > > > > Happy shopping, > > > > Vic-Sunnyvale > > > > > > > > > > hi all! > > > > > > Now I'm on the quest for yummy bread. What > kind of breadmakers do > > you like? Does anyone > > > have one they really have had success with > doing the gf breads? > > > > > > A friend lent me hers that has a gf > setting, but it doesn't run as > > long as other recipes call for, > > > so I'm not sure how best to use it. > > > > > > Thanks in advance! > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2007 Report Share Posted July 8, 2007 I really like Bette Hagman's New Yeast Bread from " The Gluten Free Gourmet Cooks Fast and Healthy " . In fact, I prefer it to normal store bought wheat bread, though that's probably because I eat it fresh. If you'd like the recipe, let me know. I'll post it on my website when it goes live in a few days. I've only bought a gluten free loaf from the store once because I was really hungry and away from home. It was a raisin loaf, and I think it was made by Ener-G foods, though don't quote me on that. In short, it tasted like complete crap, and I ended up throwing half of it away. On 7/8/07, Sharon Wood <swoodsf@...> wrote: Your last point brings me to the question I have about gf bread, homemade or storebought: has anyone tasted or made gf bread that was delicious or at least decent without requiring toasting? There are many food items I don't miss at all but I do really miss great (untoasted) bread with chewy, crunchy crust. The crust for me was always the best part. Any suggestions? Sharon flatcat9@... wrote: Several people say they make their own " mixes " , putting the dry ingredients together ahead of time. My problem with the Whole Foods Bakehouse breads is that the rest of my family likes it too much -- I have to guard it to make sure there's some left for me! It must be toasted to taste good, of course. H.************************************** See what's free at http://www.aol.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2007 Report Share Posted July 8, 2007 The gf pumpernickel I just did in the breadmaker came out pretty good. I sliced it into sandwich sized pieces and put wax paper between each slice and froze the whole thing. Then in the morning I make a sandwich on the frozen bread and it's thawed by lunchtime. The recipe I used was from 125 Best Gluten-Free Recipes by Donna Washburn and Butt and was a bread maker recipe. I'd be happy to type out the recipe, if you'd like. On 7/8/07, Sharon Wood <swoodsf@...> wrote: > > > > > > > Your last point brings me to the question I have about gf bread, homemade or > storebought: has anyone tasted or made gf bread that was delicious or at > least decent without requiring toasting? There are many food items I don't > miss at all but I do really miss great (untoasted) bread with chewy, > crunchy crust. The crust for me was always the best part. Any suggestions? > > Sharon > > > flatcat9@... wrote: > > > Several people say they make their own " mixes " , putting the dry ingredients > together ahead of time. > > My problem with the Whole Foods Bakehouse breads is that the rest of my > family likes it too much -- I have to guard it to make sure there's some > left for me! It must be toasted to taste good, of course. > > H. > > > ************************************** > See what's free at http://www.aol.com. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2007 Report Share Posted July 8, 2007 Hi , I'd like the recipe, please! And I agree, I'm tired of spending all this money and then tasting it and it's awful! That's why I thought it would be cheaper to experiment with the bread machine. If you'd like the > recipe, let me know. I'll post it on my website when it goes live in a few > days. > > I've only bought a gluten free loaf from the store once because I was really > hungry and away from home. It was a raisin loaf, and I think it was made by > Ener-G foods, though don't quote me on that. In short, it tasted like > complete crap, and I ended up throwing half of it away. > > > > On 7/8/07, Sharon Wood <swoodsf@...> wrote: > > > > > > > > > > > > > > Your last point brings me to the question I have about gf bread, homemade > or storebought: has anyone tasted or made gf bread that was delicious or at > least decent without requiring toasting? There are many food items I don't > miss at all but I do really miss great (untoasted) bread with chewy, > crunchy crust. The crust for me was always the best part. Any suggestions? > > > > Sharon > > > > > > flatcat9@... wrote: > > > > > > Several people say they make their own " mixes " , putting the dry > ingredients together ahead of time. > > > > My problem with the Whole Foods Bakehouse breads is that the rest of my > family likes it too much -- I have to guard it to make sure there's some > left for me! It must be toasted to taste good, of course. > > > > H. > > > > > > ************************************** > > See what's free at http://www.aol.com. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2007 Report Share Posted July 8, 2007 Thanks! I don't have a breadmaker and am not planning to buy one, but maybe other people on the list would be interested in the recipe. Glad you found something you like.Sharon Pratt <kimberlymp1@...> wrote: The gf pumpernickel I just did in the breadmaker came out pretty good. I sliced it into sandwich sized pieces and put wax paper between each slice and froze the whole thing. Then in the morning I make a sandwich on the frozen bread and it's thawed by lunchtime. The recipe I used was from 125 Best Gluten-Free Recipes by Donna Washburn and Butt and was a bread maker recipe. I'd be happy to type out the recipe, if you'd like. On 7/8/07, Sharon Wood <swoodsf > wrote: > > > > > > > Your last point brings me to the question I have about gf bread, homemade or > storebought: has anyone tasted or made gf bread that was delicious or at > least decent without requiring toasting? There are many food items I don't > miss at all but I do really miss great (untoasted) bread with chewy, > crunchy crust. The crust for me was always the best part. Any suggestions? > > Sharon > > > flatcat9aol wrote: > > > Several people say they make their own "mixes", putting the dry ingredients > together ahead of time. > > My problem with the Whole Foods Bakehouse breads is that the rest of my > family likes it too much -- I have to guard it to make sure there's some > left for me! It must be toasted to taste good, of course. > > H. > > > ************************************** > See what's free at http://www.aol.com. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2007 Report Share Posted July 9, 2007 Here's the New Yeast Bread Recipe. If the ingredient amounts look a bit strange, that's because this recipe is actually a doubling of the 1 lb loaf recipe (I have a 2 lb loaf machine): Dry Ingredients4 Cups GF Flour (6 parts rice flour, 2 parts potato starch, 1 part tapioca flour)8 teaspoons Potato Buds (basically an instant mashed potato mix)3 1/2 teaspoons xanthum gum1 1/3 teaspoon unflavored gelatin 1 1/3 teaspoon salt2 teaspoons Egg Replacer (if you don't use the normal eggs)6 tablespoons dry milk powder6 tablespoons sugar3 1/2 teaspoons dry yeastWet Ingredients 2 eggs + 2 egg whites4 tablespoons margarine, melted1 1/3 teaspoon vinegar4 tablespoons molasses1 3/4 cup waterDirectionsCombine the dry ingredients (except the yeast) in a mixing bowl. In another bowl, combine the wet ingredients.This step depends on your bread maker, but for a zojirushi, you put in the wet ingredients, then on top add the dry ingredients. Make a well in the dry ingredients, and add the yeast in the well. Then turn on the bread maker and in a couple of hours , wa la.Again for the zojirushi, I use the following cycles: 30 minute knead, 45 minute rise, and 1:00 bake. Sometimes I'll repeat the knead cycle if the bread doesn't look well enough mixed, and I'll often help the machine out during the first few minutes of kneading with a spatula. Enjoy!On 7/8/07, Sharon Wood <swoodsf@...> wrote: Thanks! I don't have a breadmaker and am not planning to buy one, but maybe other people on the list would be interested in the recipe. Glad you found something you like.Sharon Pratt <kimberlymp1gmail> wrote: The gf pumpernickel I just did in the breadmaker came out pretty good. I sliced it into sandwich sized pieces and put wax paper between each slice and froze the whole thing. Then in the morning I make a sandwich on the frozen bread and it's thawed by lunchtime. The recipe I used was from 125 Best Gluten-Free Recipes by Donna Washburn and Butt and was a bread maker recipe. I'd be happy to type out the recipe, if you'd like. On 7/8/07, Sharon Wood < swoodsf@...> wrote: > > > > > > > Your last point brings me to the question I have about gf bread, homemade or > storebought: has anyone tasted or made gf bread that was delicious or at > least decent without requiring toasting? There are many food items I don't > miss at all but I do really miss great (untoasted) bread with chewy, > crunchy crust. The crust for me was always the best part. Any suggestions? > > Sharon > > > flatcat9@... wrote: > > > Several people say they make their own " mixes " , putting the dry ingredients > together ahead of time. > > My problem with the Whole Foods Bakehouse breads is that the rest of my > family likes it too much -- I have to guard it to make sure there's some > left for me! It must be toasted to taste good, of course. > > H. > > > ************************************** > See what's free at http://www.aol.com. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 9, 2007 Report Share Posted July 9, 2007 Thank you! On 7/8/07, <keith.simmons@...> wrote: > > > > > > > Here's the New Yeast Bread Recipe. If the ingredient amounts look a bit > strange, that's because this recipe is actually a doubling of the 1 lb loaf > recipe (I have a 2 lb loaf machine): > > Dry Ingredients > 4 Cups GF Flour (6 parts rice flour, 2 parts potato starch, 1 part tapioca > flour) > 8 teaspoons Potato Buds (basically an instant mashed potato mix) > 3 1/2 teaspoons xanthum gum > 1 1/3 teaspoon unflavored gelatin > 1 1/3 teaspoon salt > 2 teaspoons Egg Replacer (if you don't use the normal eggs) > 6 tablespoons dry milk powder > 6 tablespoons sugar > 3 1/2 teaspoons dry yeast > > Wet Ingredients > 2 eggs + 2 egg whites > 4 tablespoons margarine, melted > 1 1/3 teaspoon vinegar > 4 tablespoons molasses > 1 3/4 cup water > > Directions > Combine the dry ingredients (except the yeast) in a mixing bowl. > > In another bowl, combine the wet ingredients. > > This step depends on your bread maker, but for a zojirushi, you put in the > wet ingredients, then on top add the dry ingredients. Make a well in the > dry ingredients, and add the yeast in the well. Then turn on the bread > maker and in a couple of hours , wa la. > > Again for the zojirushi, I use the following cycles: 30 minute knead, 45 > minute rise, and 1:00 bake. Sometimes I'll repeat the knead cycle if the > bread doesn't look well enough mixed, and I'll often help the machine out > during the first few minutes of kneading with a spatula. > > Enjoy! > > > On 7/8/07, Sharon Wood <swoodsf@...> wrote: > > > > > > > > > > > > > > Thanks! I don't have a breadmaker and am not planning to buy one, but > maybe other people on the list would be interested in the recipe. Glad you > found something you like. > > > > Sharon > > > > > > > > Pratt <kimberlymp1@...> wrote: > > > > > > > > The gf pumpernickel I just did in the breadmaker came out pretty good. > > I sliced it into sandwich sized pieces and put wax paper between each > > slice and froze the whole thing. Then in the morning I make a sandwich > > on the frozen bread and it's thawed by lunchtime. The recipe I used > > was from 125 Best Gluten-Free Recipes by Donna Washburn and > > Butt and was a bread maker recipe. I'd be happy to type out the > > recipe, if you'd like. > > > > > > > > On 7/8/07, Sharon Wood < swoodsf@...> wrote: > > > > > > > > > > > > > > > > > > > > > Your last point brings me to the question I have about gf bread, > homemade or > > > storebought: has anyone tasted or made gf bread that was delicious or at > > > least decent without requiring toasting? There are many food items I > don't > > > miss at all but I do really miss great (untoasted) bread with chewy, > > > crunchy crust. The crust for me was always the best part. Any > suggestions? > > > > > > Sharon > > > > > > > > > flatcat9@... wrote: > > > > > > > > > Several people say they make their own " mixes " , putting the dry > ingredients > > > together ahead of time. > > > > > > My problem with the Whole Foods Bakehouse breads is that the rest of my > > > family likes it too much -- I have to guard it to make sure there's some > > > left for me! It must be toasted to taste good, of course. > > > > > > H. > > > > > > > > > ************************************** > > > See what's free at http://www.aol.com. > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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