Bread recipe suggestions

[Guest guest]

The recipe below doesn’t list any eggs (you mentioned that

in a previously you tried adding eggs).  That would mean you have 2 ½ cups

flour to 1 2/3 cup water, which seems adequate to me, however it’s

difficult to know how much the GFG changes the water needs. 

Here are some suggestions.  Try proofing your yeast in the warm

water/sugar mix.  Heat the water/sugar to 120 degrees (use a thermometer to

make sure you have the right temperature), then sprinkle the yeast in and wait

a few minutes to make sure it foams (this shows the yeast is active and

growing).  Mix the salt in with the flour and GFG, then add the water.  If you

want to use eggs, I would suggest using 1 ¼ cup water and two eggs at room

temperature (beat the eggs and add them with the yeast).  Other things you

might try adding are oil (2 teaspoons) or vinegar (2 teaspoons).  You may want

to consider using xanthan gum (1 to 2 tsp) in addition to the GFG.    

The texture of the dough should be between cookie dough and cake

batter.  It should not be stiff or runny.  It just takes some experience to

know the right texture.  Sticky is OK.

Pam

From:

[mailto: ] On

Behalf Of Fiesta Cranberry

Sent: Monday, December 17, 2007 8:33 PM

celiac

Subject: [ ] recipe

This is the recipie I've been using:

..75 C. tapioca flour

1.75 C. brown rice flour

these are mixed together with the proper amount of

gfg.

2 teas. dry yeast

..25 teas. salt

mix all together

Add 1.5 Tables. brown sugar and 1 teas. honey to warm

water. Pour into flour and mix with a spoon.

Bake at 400 degrees until done.

Today I used 13 oz. of water. It's baking right now.

Dough was very sticky and thick.

Lori

" I wrestled with reality for 36 years, and I'm happy to say that I

finally won out over it. "

---Elwood P. Dowd