Guest guest Posted December 14, 2007 Report Share Posted December 14, 2007 Where did you buy it? SDon't get caught with egg on your face. Play Chicktionary! Check it out! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 14, 2007 Report Share Posted December 14, 2007 What is “gluten-free gluten” made from? When there is too much moisture in the dough, bread will rise high and then sink in the middle (not enough liquid will prevent proper rising). If that is happening to your bread, decrease the liquids. When I make bread I use 4 eggs, which helps to retain the moisture without making the loaf too wet. It also helps the texture, and if the loaf is unrefrigerated you can eat the bread cold (once it is refrigerated, it tastes better warmed up; unfortunately the high-protein loaves I make mold fast if not refrigerated). Other things that can help retain moisture without making it too wet are fruit (applesauce is good), yogurt, or sour cream. Be aware that rice flour can vary in its moisture content depending on how fresh the rice was when milled, storage conditions, and humidity when cooking. I always try to check the bread when it is mixing to make sure it is moist enough. As for how long to cook the bread, that’s why I use a bread maker; provided I get the moisture right my loaves come out just right. This is not to say you can’t do it without a bread maker, but I have better results with one. It took lots of experiments to develop my recipe, so if you are starting from scratch, it may take a while to get it right. I just wrote down the ingredients each time I made an adjustment and kept notes on how they came out. LOL, Pam From: [mailto: ] On Behalf Of Fiesta Cranberry Sent: Thursday, December 13, 2007 11:48 PM celiac Subject: [ ] gluten free gluten I bought some " gluten free gluten " , and I've been experimenting with it. I made a terrific pie crust with it tonight, using a cupcake pan. They came out like little apple tarts. I've also been trying to make a decent loaf of bread. The first 2 were disasters. The one I made tonight is actually pretty good. I find the the gfg makes the bread very moist. It's actually edible cold, like real bread. (I always have to toast the store-bought gf bread). It came out quite spongy. I'm having 2 problems with my baking, and I'm hoping one of you will know what to do. 1) the gf stuff always seems to take MUCH longer than " real " bread. Sometimes twice as long. I have trouble knowing when things are done. 2) The middle of the loaf always seems very moist and kind of underdone to me. I use the small size loaf pan. I just tried some of the new bread I made, and even tho it felt un-cooked, it tasted OK. Pretty good, actually. Is there a way around this? I'm adapting real bread recipes. The one I used tonight is a quick bread with yeast recipe. Lori " I wrestled with reality for 36 years, and I'm happy to say that I finally won out over it. " ---Elwood P. Dowd Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2007 Report Share Posted December 15, 2007 I'm sorry, how can you have gluten free gluten? It seems mutually exclusive...??On Dec 13, 2007 11:47 PM, Fiesta Cranberry < fiestacranberry@...> wrote: I bought some " gluten free gluten " , and I've been experimenting with it. I made a terrific pie crust with it tonight, using a cupcake pan. They came out like little apple tarts. I've also been trying to make a decent loaf of bread. The first 2 were disasters. The one I made tonight is actually pretty good. I find the the gfg makes the bread very moist. It's actually edible cold, like real bread. (I always have to toast the store-bought gf bread). It came out quite spongy. I'm having 2 problems with my baking, and I'm hoping one of you will know what to do. 1) the gf stuff always seems to take MUCH longer than " real " bread. Sometimes twice as long. I have trouble knowing when things are done. 2) The middle of the loaf always seems very moist and kind of underdone to me. I use the small size loaf pan. I just tried some of the new bread I made, and even tho it felt un-cooked, it tasted OK. Pretty good, actually. Is there a way around this? I'm adapting real bread recipes. The one I used tonight is a quick bread with yeast recipe. Lori " I wrestled with reality for 36 years, and I'm happy to say that I finally won out over it. " ---Elwood P. Dowd Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2007 Report Share Posted December 15, 2007 is right. Does anyone know what the ingredients are?Vic Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2007 Report Share Posted December 16, 2007 > 1a. Re: gluten free gluten > Posted by: " Victor Dolcourt " vdolcourt@... > vdolcourt > Date: Sat Dec 15, 2007 10:31 am ((PST)) > > is right. Does anyone know what the > ingredients are? > > Vic ------------------------------------------------- Orgran GfG* gluten free gluten SUBSTITUTE: gluten free wheat free dairy free egg free yeast free GMO free soy free vegan no added cane sugar ingredients: superfine rice flour, pea extract, maize starch, vegetable derived gums & cellulose: guar gum, methylcellulose, carboxymethylcellulose, monoglycerides from vegetable. I got it on Amazon. You add 1 part GfG to 5 parts gluten free flour. I tried making another loaf last night. I added less water and 2 eggs. It didn't rise much---tasted good but was brick-like. Lori " I wrestled with reality for 36 years, and I'm happy to say that I finally won out over it. " ---Elwood P. Dowd Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2007 Report Share Posted December 17, 2007 Lori, If you want, post your recipe and I (and others) can make suggestions. Pam From: [mailto: ] On Behalf Of Fiesta Cranberry Sent: Sunday, December 16, 2007 11:22 AM celiac Subject: [ ] Re: gluten free gluten > 1a. Re: gluten free gluten > Posted by: " Victor Dolcourt " vdolcourt@... > vdolcourt > Date: Sat Dec 15, 2007 10:31 am ((PST)) > > is right. Does anyone know what the > ingredients are? > > Vic ------------------------------------------------- Orgran GfG* gluten free gluten SUBSTITUTE: gluten free wheat free dairy free egg free yeast free GMO free soy free vegan no added cane sugar ingredients: superfine rice flour, pea extract, maize starch, vegetable derived gums & cellulose: guar gum, methylcellulose, carboxymethylcellulose, monoglycerides from vegetable. I got it on Amazon. You add 1 part GfG to 5 parts gluten free flour. I tried making another loaf last night. I added less water and 2 eggs. It didn't rise much---tasted good but was brick-like. Lori " I wrestled with reality for 36 years, and I'm happy to say that I finally won out over it. " ---Elwood P. Dowd Quote Link to comment Share on other sites More sharing options...
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