Ready made bread?
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From: Julie Bove on 8 Aug 2005 02:48 Okay, I've been trying to make bread and this last loaf that I made tonight was by far the worst! I didn't use the bread machine. It was a mix called Noah's. I had to use soda water in it. Made more like a batter than a dough. It rose up nicely in the center, but not the edges. It got very brown to the point where it would have burned had I left it in the oven any longer. When I tapped it, it sounded hollow. But when I took it out and cooled it, it fell. Now the top is all floury and the inside is really doughy and moist, like spoon bread. Doesn't taste good either. *sigh* I've tried a variety of mixes, the best one so far being a faux rye. I can't find that locally though and have to mail order it. I've learned that I have to use the rapid setting on the bread machine. But even then, it seems that the bread is not rising up as much as it should and there is always some little part of the bread that is not fully baked. Recipes are frustrating me. I've bought that book by Bette (forgot her last name). Most of the recipes require me to first make a mix of assorted flours, then use part of that and add other stuff. I feel frustrated because I keep buying more and more odd ingredients. I'm running out of places to store this stuff and I feel like I'm wasting my time and money on bread that isn't coming out well. So far the best thing I've come up with are some bagels. They don't taste like real bagels and don't rise up a lot, but my daughter likes them. I think part of the problem is that I can't use any dairy, soy or eggs in addition to no wheat or gluten. Daughter is allergic to these things and I think sometimes the substitutions aren't working. I've had the best results replacing the eggs with flax meal, but because this is a laxative, this is causing other problems! Does anyone know of a good tasting, good keeping baked bread that has no gluten, eggs, dairy or soy? I've tried the Ener-G. It seems okay for the first 3 days for toast, but after that it just crumbles. And it's no good for sandwiches unless I make one right after I open the new package and she eats it right away. She really wants to be able to take sandwiches in her lunch next year for school. I've tried doing rollups with corn tortillas, but she'll only eat those every so often. I've seen some loaves of bread in the freezer at a local health food store but at $5.00 and up a loaf, I hesitate to buy them unless I know they are good. Thanks! -- See my webpage: http://mysite.verizon.net/juliebove/index.htm
From: Shirley Thebaglady on 8 Aug 2005 05:12 I buy the bread mix by the Gluten Free Pantry. I add the flax seed meal from Bob's.Red Mill. Both of the above are found in your local food store in the Special Diets section. I wait until the bread cools then slice it in into slices. I put 1/2 of it in the freezer the other 1/2 goes in the refrigerator. It has directions on the package for a bread machine, but I do mine by hand. I have to beat mine for 3 minutes. shirley
From: Jon Francis on 8 Aug 2005 15:04 Julie, I use the frozen loaves because they save me so much time. Some taste really good. My favorite frozen GF bread is Food for Life's Rice Almond bread. At Whole Food I can buy it for a fairly reasonable price of $3.50 per loaf. I just checked, it does not contain dairy, soy or eggs. The new Whole Foods GF Bakery also makes a sandwich bread (not frozen) that tastes even better, but its about $6 per loaf. Jody Francis "Julie Bove" <julienospambove(a)verizon.net> wrote in message news:AeDJe.5727$vD.2079(a)trnddc05... > Okay, I've been trying to make bread and this last loaf that I made tonight > was by far the worst! I didn't use the bread machine. It was a mix called > Noah's. I had to use soda water in it. Made more like a batter than a > dough. It rose up nicely in the center, but not the edges. It got very > brown to the point where it would have burned had I left it in the oven any > longer. When I tapped it, it sounded hollow. But when I took it out and > cooled it, it fell. Now the top is all floury and the inside is really > doughy and moist, like spoon bread. Doesn't taste good either. *sigh* > > I've tried a variety of mixes, the best one so far being a faux rye. I > can't find that locally though and have to mail order it. I've learned that > I have to use the rapid setting on the bread machine. But even then, it > seems that the bread is not rising up as much as it should and there is > always some little part of the bread that is not fully baked. > > Recipes are frustrating me. I've bought that book by Bette (forgot her last > name). Most of the recipes require me to first make a mix of assorted > flours, then use part of that and add other stuff. I feel frustrated > because I keep buying more and more odd ingredients. I'm running out of > places to store this stuff and I feel like I'm wasting my time and money on > bread that isn't coming out well. So far the best thing I've come up with > are some bagels. They don't taste like real bagels and don't rise up a lot, > but my daughter likes them. > > I think part of the problem is that I can't use any dairy, soy or eggs in > addition to no wheat or gluten. Daughter is allergic to these things and I > think sometimes the substitutions aren't working. I've had the best results > replacing the eggs with flax meal, but because this is a laxative, this is > causing other problems! > > Does anyone know of a good tasting, good keeping baked bread that has no > gluten, eggs, dairy or soy? I've tried the Ener-G. It seems okay for the > first 3 days for toast, but after that it just crumbles. And it's no good > for sandwiches unless I make one right after I open the new package and she > eats it right away. She really wants to be able to take sandwiches in her > lunch next year for school. I've tried doing rollups with corn tortillas, > but she'll only eat those every so often. I've seen some loaves of bread in > the freezer at a local health food store but at $5.00 and up a loaf, I > hesitate to buy them unless I know they are good. > > Thanks! > > -- > See my webpage: > http://mysite.verizon.net/juliebove/index.htm > >
From: Julie Bove on 8 Aug 2005 17:51 "Shirley Thebaglady" <thebagladyshirleyann(a)webtv.net> wrote in message news:10050-42F72217-1106(a)storefull-3135.bay.webtv.net... > I buy the bread mix by the Gluten Free Pantry. I add the flax seed meal > from Bob's.Red Mill. > > Both of the above are found in your local food store in the Special > Diets section. > > I wait until the bread cools then slice it in into slices. I put 1/2 of > it in the freezer the other 1/2 goes in the refrigerator. > > It has directions on the package for a bread machine, but I do mine by > hand. I have to beat mine for 3 minutes. I don't want to use flax meal because of the laxative effect. And I haven't had any luck with using the fridge. That makes the bread soggy. The freezer makes it crumble. But thanks! -- See my webpage: http://mysite.verizon.net/juliebove/index.htm
From: Julie Bove on 8 Aug 2005 17:52
"Jon Francis" <jfrancis77(a)sbcglobal.net> wrote in message news:f1OJe.824$A86.408(a)newssvr25.news.prodigy.net... > Julie, > > I use the frozen loaves because they save me so much time. Some taste > really good. My favorite frozen GF bread is Food for Life's Rice Almond > bread. At Whole Food I can buy it for a fairly reasonable price of $3.50 > per loaf. I just checked, it does not contain dairy, soy or eggs. The new > Whole Foods GF Bakery also makes a sandwich bread (not frozen) that tastes > even better, but its about $6 per loaf. Thanks! I will look for that one. We don't have a Whole Foods around here, but I did find a health food store with a lot of GF breads in their freezer. They might have that one. -- See my webpage: http://mysite.verizon.net/juliebove/index.htm |