Wheat Gluten is in high demand.......
6 months ago
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Wheat-free, gluten-free bread recipe needed
Comments (2)I made this one recently and it was quite good. Gluten free bread just isn't going to be quite like "real" bread, but I'm becoming more adept at making an edible product as I go along. There are a lot of gluten free bread recipes for the bread machine on the web. SORGHUM BREAD An Adaptation of Bette Hagman's Recipe for Twin Valley Mills [ Gluten-Free / Dairy-Free / Soy-Free / Pareve / Vegetarian Option ] 1 cup sweet sorghum flour 2/3 cup tapioca flour 2/3 cup cornstarch 1 3/4 tsp xanthan gum 1/3 cup Vance's Dari-Free or other powdered non-dairy milk substitute 1 tsp salt 1 tsp unflavored kosher fish gelatin or equivalent agar-agar (vegan gelatin substitute) 1 tsp gluten-free baking powder 1 1/2 Tbsp sugar 2 1/4 tsp dry quick-acting yeast granules 2 eggs 1/2 teaspoon distilled white vinegar 3 Tbsp vegetable oil 1 cup lukewarm water Preheat oven to 375 F. Grease an 8 1/2" by 4 1/2" loaf pan with vegetable oil and dust with rice flour. When the oven gets to the right temperature, turn it OFF and do not open the door. Combine all dry ingredients in a medium bowl. In a large bowl, or in the mixing bowl of a standing mixer, whisk the eggs, vinegar, and oil. You can use a sturdy electric hand-mixer, or a wooden spoon (if you have lots of elbow grease to spare) if you don't have a standing mixer. Add most of the water, saving a few tablespoons. Slowly fold in flour mixture a little at a time, with mixer on low setting. The mix should have the consistency of a thick cake batter. Add the remaining water to attain this texture. With the mixer on high, beat for several minutes or until the dough is smooth and well-blended. Pour into the greased and floured pan, cover with a dishtowel and allow to rise in the warm oven for 30 minutes or until the dough reaches the top of the pan. Turn the oven back on to 375 F and bake for 10 minutes, then cover with tin foil and bake for another 40 to 45 minutes or until the crust is golden brown. Immediately remove from pan and allow to cool before slicing. Posted by ByTheBay at 3:25 PM...See MoreGluten free
Comments (40)Interesting reading, all of this. I think as long as people approaching middle age and beyond look for a diet regimen that can essentially reverse the aging process--- more energy, fewer to no health problems--- preventing any new illnesses and reversing the lifetime effects of what they've eaten up to that point, there will be studies, books, and food products to satisfy the market. Today's wonder diet or food is usually tomorrow's carcinogen. But alternative (this free, that free) and organic---- if a universal standard is ever adopted--- markets are the fastest sectors of the food industry, so at the least all this specialization is growing the economy :-) Don't you wonder, though, if this will be the next human rights issue.....if the affluent are sure that certain foodstuffs are dangerous long term to human health, how can we allow the poor to consume them with no protections?...See MoreIs vital wheat gluten REALLY vital?
Comments (5)Vital wheat gluten isn't "vital" in most recipes, even those using all or a portion of whole wheat, especially if you are using quality flour. In fact, adding too much vital wheat gluten will cause the bread to be tough. I happen to know the hard white winter wheat I use for milling into flour is 13.1% protein (the same mill uses the same wheat to mill White Whole Wheat Flour for King Arthur for this region), which is more than enough gluten to make high-rising loaves of 100% whole wheat bread without the addition of vital wheat gluten. About the only time I use vital wheat gluten in bread is when I use a large portion of low-gluten flour in a recipe (rye, barley, spelt, kamut, oats, etc.). I purchase vital wheat gluten in #10 cans (3.5-pounds - $10.99 from Honeyville Grain) and use it for making "fake meat" (aka seitan or gluten) and a high-protein cereal from the gluten, if you need another use for vital wheat gluten. -Grainlady...See MoreGluten free--Don't want to hijack the bread post
Comments (14)About grinding einkorn in a Vitamix.... Yes, IF you have the DRY BLADE CONTAINER, which is used for hard, dry materials, such as grain, and for kneading dough. The container the Vitamix comes with is the WET BLADE CONTAINER. I have a "bevy" of mills, but I teach classes on the subject and have purchased them over the span of many years. I can mill any type of grain/seed/bean from tiny teff and amaranth to dent corn and garbanzo beans. Personally, I wouldn't use a Vitamix (with the dry blade container) because it heats the flour too much, but if you already have the dry blade container, chill your grain in the freezer and only grind it in small amounts with the least amount of time for processing possible to keep it from getting too hot. The heat destroys nutrients. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ COOKIE8 - I use your recipe for FLAX COOKIES you shared on the Cooking group from 5-12-2014 (which also requires ground pumpkin seeds). Your recipe above looks great, too. :-) I sprout pumpkin seeds to make them easier to digest, and look forward to trying the recipe. -Grainlady...See More- 6 months ago
- 6 months ago
- 6 months agolast modified: 6 months ago
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