Re: What would be the gold standard for good GF bread?

[Guest guest]

I would add two things:1) doesn't get soggy in a sandwich2) can be eaten without toasting~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Viviana Acevedo-Bolton

Stanford University

Civil and Environmental Engineering

vivianaa@...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

"los hermanos sean unidos, esa es la ley primera, que sino los devoran los de afuera..."

~ FierroFrom: j. hogle <jjhogle@...>Subject: [ ] What would be the gold standard for good GF bread? Date: Tuesday, December 1, 2009, 3:31 PM

As we keep on exploring the poor quality and excess prices of commercial GF bread, we have been building up our criteria for the GF bread that my wife would love to have. It made me curious as to what other celiacs would want. What characteristics would you want in the bread?My wife's include: lightdoesn't crumblereal flavors (such as a sour dough, one with robust grain)reasonable prices (no more than $5 for a 1-pound loaf) HogleFreelance academic librarianInstructor, online researchEmail: jjhogle (DOT) comWeb: (under de- and re-construction) www.blueroom. comReality ain't what you think it isArt Graphics & Photographs[http://www.blueroom .com/realityaint .htm]

[Guest guest]

I would love to see GF breads that are vitamin fortified...-----Original Message-----

From: Viviana Acevedo-Bolton

Sent: Dec 1, 2009 5:54 PM

Subject: Re: [ ] What would be the gold standard for good GF bread?

I would add two things:1) doesn't get soggy in a sandwich2) can be eaten without toasting~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Viviana Acevedo-Bolton

Stanford University

Civil and Environmental Engineering

vivianaastanford (DOT) edu

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

"los hermanos sean unidos, esa es la ley primera, que sino los devoran los de afuera..."

~ FierroFrom: j. hogle <jjhogle >Subject: [ ] What would be the gold standard for good GF bread? Date: Tuesday, December 1, 2009, 3:31 PM

As we keep on exploring the poor quality and excess prices of commercial GF bread, we have been building up our criteria for the GF bread that my wife would love to have. It made me curious as to what other celiacs would want. What characteristics would you want in the bread?My wife's include: lightdoesn't crumblereal flavors (such as a sour dough, one with robust grain)reasonable prices (no more than $5 for a 1-pound loaf) HogleFreelance academic librarianInstructor, online researchEmail: jjhogle (DOT) comWeb: (under de- and re-construction) www.blueroom. comReality ain't what you think it isArt Graphics & Photographs[http://www.blueroom .com/realityaint .htm]

[Guest guest]

Hey Pam, Want to share your bread recipe?

I found an on-the-shelf "fresh" gf loaf of bread at Trader Joes but it felt more like a weapon than anything I'd want to eat :-(

Tristan

-----Original Message-----

From: Pam Newbury <pknewbury@...>

Sent: Tue, Dec 1, 2009 6:57 pm

Subject: [ ] What would be the gold standard for good GF bread?

Whole, nutritious, organic grains (rice, buckwheat, teff) with a

minimum of starchy flours. Minimal additives and preservatives. Sandwich

size. Not too dense but can be sliced thin.

I actually found Udi’s bread at New Leaf in Felton. Apparently they

are having a hard time keeping it in stock. I did manage to get a loaf of the

white sandwich bread. It was good, but the loaf was so small (about half the

size of a regular slice of bread) and expensive. I would like to try the whole

grain bread if I can find it. Right now I make my own bread with a recipe I

developed myself, which has spoiled me for the store-bought bread.

Pam

[Guest guest]

On Tue, 1 Dec 2009, Pam Newbury wrote:

>

> Right now I make my own bread with

> a recipe I developed myself, which has spoiled me for the store-bought

> bread.

I wholeheartedly agree. I have a recipe that started from the GFG

Bakes Bread, and I have heavily tweaked it. Even the gluten eaters

can't tell the difference from gluten bread. I don't buy GF bread

anymore.

--Ruth Anne

[Guest guest]

Hi all,

Agreed! If there is a gluten-free bread like that I would be in heaven. I re-ordered the list according to my priorities. There are some good gluten-free breads out there, but they are dense and small and crumbly. If you could take those, and figure out how to make them lighter and less crumbly, I would be perfectly satisfied.

Wish-list for g-f bread

light

doesn't crumble

can be eaten without toasting

real flavors (such as a sour dough, one with robust grain)

reasonable prices (no more than $5 for a 1-pound loaf)

From: Viviana Acevedo-Bolton <vacevedobolton@...> Sent: Tue, December 1, 2009 5:54:49 PMSubject: Re: [ ] What would be the gold standard for good GF bread?

I would add two things:1) doesn't get soggy in a sandwich2) can be eaten without toasting~~~~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~Viviana Acevedo-BoltonStanford UniversityCivil and Environmental Engineeringvivianaastanford (DOT) edu~~~~~~~~~~~~ ~~~~~~~~~ ~~~~~~~~~ ~~~~~~"los hermanos sean unidos, esa es la ley primera, que sino los devoran los de afuera..."~ Fierro

From: j. hogle <jjhogle (DOT) com>Subject: [ ] What would be the gold standard for good GF bread? Date: Tuesday, December 1, 2009, 3:31 PM

As we keep on exploring the poor quality and excess prices of commercial GF bread, we have been building up our criteria for the GF bread that my wife would love to have. It made me curious as to what other celiacs would want. What characteristics would you want in the bread?My wife's include:

light

doesn't crumble

real flavors (such as a sour dough, one with robust grain)

reasonable prices (no more than $5 for a 1-pound loaf) HogleFreelance academic librarianInstructor, online researchEmail: jjhogle (DOT) comWeb: (under de- and re-construction) www.blueroom. com

Reality ain't what you think it isArt Graphics & Photographs[http://www.blueroom .com/realityaint .htm]

[Guest guest]

Yes, agreed, including folic acid.

From:

[mailto: ] On

Behalf Of Wucher

Sent: Tuesday, December 01, 2009 6:25 PM

Subject: Re: [ ] What would be the gold standard for good GF

bread?

I would love to see GF breads that are vitamin fortified...

-----Original Message-----

From: Viviana Acevedo-Bolton

Sent: Dec 1, 2009 5:54 PM

Subject: Re: [ ] What would be the gold standard for good GF bread?

I would add two things:

1) doesn't get soggy in a sandwich

2) can be eaten without toasting

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Viviana Acevedo-Bolton

Stanford University

Civil and Environmental Engineering

vivianaa@...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

" los hermanos sean unidos, esa es la ley primera, que sino los devoran

los de afuera... "

~ Fierro

From: j. hogle <jjhogle@...>

Subject: [ ] What would be the gold standard for good GF bread?

Date: Tuesday, December 1, 2009, 3:31 PM

As

we keep on exploring the poor quality and excess prices of commercial GF

bread, we have been building up our criteria for the GF bread that my wife

would love to have. It made me curious as to what other celiacs would

want. What characteristics would you want in the bread?

My wife's include:

light

doesn't crumble

real flavors (such as a sour dough, one with

robust grain)

reasonable prices (no more than $5 for a 1-pound

loaf)

Hogle

Freelance academic librarian

Instructor, online research

Email: jjhogle (DOT) com

Web: (under de- and re-construction) www.blueroom. com

Reality

ain't what you think it is

Art Graphics & Photographs

[http://www.blueroom

..com/realityaint .htm]

[Guest guest]

I would add:- no eggs, or at least no egg smell when toastingOn Tue, Dec 1, 2009 at 3:31 PM, j. hogle <jjhogle@...> wrote:

 

As we keep on exploring the poor quality and excess prices of commercial GF bread, we have been building up our criteria for the GF bread that my wife would love to have.  It made me curious as to what other celiacs would want.  What characteristics would you want in the bread?

My wife's include: lightdoesn't crumblereal flavors (such as a sour dough, one with robust grain)reasonable prices (no more than $5 for a 1-pound loaf)

HogleFreelance academic librarian

Instructor, online researchEmail: jjhogle@...

Web: (under de- and re-construction)  www.blueroom.com

Reality ain't what you think it is

Art Graphics & Photographs[http://www.blueroom.com/realityaint.htm]

[Guest guest]

No eggs or egg smell when toasting? I'd LOVE to have a hint of egg flavor and aroma.

H.

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[Guest guest]

I'd love to have your recipes, if you're willing to share!

Marci

>

> >

> > Right now I make my own bread with

> > a recipe I developed myself, which has spoiled me for

> the store-bought

> > bread.

>

> I wholeheartedly agree.  I have a recipe that started

> from the GFG

> Bakes Bread, and I have heavily tweaked it. Even the gluten

> eaters

> can't tell the difference from gluten bread. I don't buy GF

> bread

> anymore.

>

> --Ruth Anne

>

>

> ------------------------------------

>

>

[Guest guest]

The TJs bread which is in the Santa Cruz and Capitola TJs is FoodFor Life brown rice bread…eck! From: [mailto: ] OnBehalf Of Pam NewburySent: Tuesday, December 01, 2009 7:53 PM Subject: [ ] What would be the gold standard for good GFbread? It’s long, so I suggest anyone who wantsit should e-mail me off list. It’s my 4-egg bread for the breadmakerrecipe, and I think it was on this list a while back. I am constantlytweaking the recipe, and I don’t consider it perfect yet, but it makes aregular-sized loaf and the texture is dense but not heavy. The latestversion omits soy while still attempting to minimize carbs. Bummer about the TJ bread. Ihaven’t seen it at my local TJ. What brand was it?Pam

[Guest guest]

Hi all,

I have been reading all of the requirements for GF bread. I have been working on it as well but my time is limited. Would anyone be interested in working with me to develop the GF bread you are all looking for? We could have a bake off with this group as judges to see which recipe is the most popular before trying to get it into stores. I would be willing to share compensation with the person who has the winning recipe.

Keep in mind, if you want a loaf that costs $5.00 in the store, that means the baker only gets $2.50. Stores mark everything up 50%. This may be difficult to do given the price of the various flours.

Dana Hoppe, Owner

Gluten Free Gourmet, LLC

408-887-6141

www.gluten-free-gourmet.com

From: j. hogle <jjhogle@...> Sent: Tue, December 1, 2009 3:31:36 PMSubject: [ ] What would be the gold standard for good GF bread?

As we keep on exploring the poor quality and excess prices of commercial GF bread, we have been building up our criteria for the GF bread that my wife would love to have. It made me curious as to what other celiacs would want. What characteristics would you want in the bread?My wife's include:

light

doesn't crumble

real flavors (such as a sour dough, one with robust grain)

reasonable prices (no more than $5 for a 1-pound loaf) HogleFreelance academic librarianInstructor, online researchEmail: jjhogle (DOT) comWeb: (under de- and re-construction) www.blueroom. com

Reality ain't what you think it isArt Graphics & Photographs[http://www.blueroom.com/realityaint.htm]

[Guest guest]

Hi Dana –

Perhaps it would be less expensive to have delivery destination(s).  

Chef Danes (although we cannot use him since GF) does this for dinners.   He

typically drops off the dinners at small family run businesses  such as a

fruit/vegetable market. 

Although, I am not a baker we would be happen to attend a

tasting with the four of us being GF.

C

From:

[mailto: ] On

Behalf Of Dana Hoppe

Sent: Wednesday, December 02, 2009 9:57 AM

Subject: Re: [ ] What would be the gold standard for good GF

bread?

Hi all,

I have been reading all of the requirements for GF

bread. I have been working on it as well but my time is

limited. Would anyone be interested in working with me to develop the GF

bread you are all looking for? We could have a bake off with this

group as judges to see which recipe is the most popular before trying to get it

into stores. I would be willing to share compensation with the

person who has the winning recipe.

Keep in mind, if you want a loaf that costs $5.00 in the

store, that means the baker only gets $2.50. Stores mark everything up

50%. This may be difficult to do given the price of the various flours.

Dana Hoppe,

Owner

Gluten Free Gourmet, LLC

408-887-6141

www.gluten-free-gourmet.com

From: j. hogle

<jjhogle@...>

Sent: Tue, December 1, 2009 3:31:36 PM

Subject: [ ] What would be the gold standard for good GF

bread?

As

we keep on exploring the poor quality and excess prices of commercial GF bread,

we have been building up our criteria for the GF bread that my wife would love

to have. It made me curious as to what other celiacs would want.

What characteristics would you want in the bread?

My wife's include:

light

doesn't

crumble

real

flavors (such as a sour dough, one with robust grain)

reasonable

prices (no more than $5 for a 1-pound loaf)

Hogle

Freelance academic librarian

Instructor, online research

Email: jjhogle (DOT) com

Web: (under de- and re-construction) www.blueroom. com

Reality ain't

what you think it is

Art Graphics & Photographs

[http://www.blueroom.com/realityaint.htm]

[Guest guest]

That’s all we used to eat until Udi’s came out with their

bread.  It was a challenge!

From:

[mailto: ] On

Behalf Of Wallace

Sent: Wednesday, December 02, 2009 9:23 AM

Subject: RE: [ ] What would be the gold standard for good GF

bread?

The TJs bread which is in the Santa Cruz

and Capitola TJs is Food For Life brown rice bread…eck!

From:

[mailto: ] On

Behalf Of Pam Newbury

Sent: Tuesday, December 01, 2009 7:53 PM

Subject: [ ] What would be the gold standard for good GF

bread?

It’s long, so I suggest anyone who wants

it should e-mail me off list. It’s my 4-egg bread for the breadmaker

recipe, and I think it was on this list a while back. I am constantly

tweaking the recipe, and I don’t consider it perfect yet, but it makes a

regular-sized loaf and the texture is dense but not heavy. The latest

version omits soy while still attempting to minimize carbs.

Bummer about the TJ bread. I

haven’t seen it at my local TJ. What brand was it?

Pam

[Guest guest]

I really like the Whole oods Bakehouse breads -- Prairie, Tomato-Garlic, etc.

That’s all we used to eat until Udi’s came out with their

bread. It was a challenge!

From:

[mailto: ] On

Behalf Of Wallace

Sent: Wednesday, December 02, 2009 9:23 AM

Subject: RE: [ ] What would be the gold standard for good GF

bread?

The TJs bread which is in the Santa Cruz

and Capitola TJs is Food For Life brown rice bread…eck!

-----Original Message-----

From: Cara <cara@...>

Sent: Wed, Dec 2, 2009 11:32 am

Subject: RE: [ ] What would be the gold standard for good GF bread?

That’s all we used to eat until Udi’s came out with their

bread. It was a challenge!

From:

[mailto: ] On

Behalf Of Wallace

Sent: Wednesday, December 02, 2009 9:23 AM

Subject: RE: [ ] What would be the gold standard for good GF

bread?

The TJs bread which is in the Santa Cruz

and Capitola TJs is Food For Life brown rice bread…eck!

From:

[mailto: ] On

Behalf Of Pam Newbury

Sent: Tuesday, December 01, 2009 7:53 PM

Subject: [ ] What would be the gold standard for good GF

bread?

It’s long, so I suggest anyone who wants

it should e-mail me off list. It’s my 4-egg bread for the breadmaker

recipe, and I think it was on this list a while back. I am constantly

tweaking the recipe, and I don’t consider it perfect yet, but it makes a

regular-sized loaf and the texture is dense but not heavy. The latest

version omits soy while still attempting to minimize carbs.

Bummer about the TJ bread. I

haven’t seen it at my local TJ. What brand was it?

Pam