New......looking for GOOD breads

[Guest guest]

Hi, I'm new here. Been on the gluten-free road for 3 months and since

I've been obsessive over the issue (due to my daughters' health

problems) I've learned a lot. Many many good things.

 

However, one thing I've learned is that I am not impressed with many

of the gluten free products out there, with the exception of Tinkyada

pasta. Breads, muffins, crackers - all the grain-based items we used

to love...definitely lacking any interest in the manufactured stuff.

 

I used to love baking bread, cookies, muffins, cakes. I am very

willing to experiment and try new things, but unfortunately the vast

majority has turned out like glue, rubber, or downright inedible when

it comes to baking those things g/f.

 

Has anyone HONESTLY found a really good recipe out there for bread or

muffins that is actually good and not just " tolerable " ? I've tried

several recipes but they've never turned out. I realize that baking

without the gluten to hold things together means using starches and

gums, and I'm okay with a small amount of that, but I don't want to

make like, " Cornstarch Bread " either. Causes constipation! LOL!

 

I am finding out that making gluten free " bread " means " batter " rather

than " dough " . Are there any ways to make a soft dough.......or

something that would turn into edible pretzels, bread, etc.?

Just missing a good sandwich!!!

[Guest guest]

I recommend Mark Engelberg's fabulous bread recipe, which should be in the

files. My friends and I have found we can cut the yeast he uses in 1/2 (or

even less) by either proofing the yeast in warm water in advance or using

the microwave (with a ramekin of steaming water in it) as a proofing box for

the bread to rise. The recipe makes two loaves, but I usually cut it in

half to make one with no problem.

 

That bread is generally best the first day it's baked and still really good

the second day. The third day, I make bread pudding or French toast, or I

grind the leftover bread into crumbs to freeze.

 

My friends who can eat gluten will sit down and eat a whole loaf if I let

them, so I know it's not just me thinking it's good.

 

Sally

 

On Thu, Sep 11, 2008 at 6:38 PM, kmmiclaus <kmmiclaus wrote:

 

> Hi, I'm new here. Been on the gluten-free road for 3 months and since

> I've been obsessive over the issue (due to my daughters' health

> problems) I've learned a lot. Many many good things.

>

> However, one thing I've learned is that I am not impressed with many

> of the gluten free products out there, with the exception of Tinkyada

> pasta. Breads, muffins, crackers - all the grain-based items we used

> to love...definitely lacking any interest in the manufactured stuff.

>

> I used to love baking bread, cookies, muffins, cakes. I am very

> willing to experiment and try new things, but unfortunately the vast

> majority has turned out like glue, rubber, or downright inedible when

> it comes to baking those things g/f.

>

> Has anyone HONESTLY found a really good recipe out there for bread or

> muffins that is actually good and not just " tolerable " ? I've tried

> several recipes but they've never turned out. I realize that baking

> without the gluten to hold things together means using starches and

> gums, and I'm okay with a small amount of that, but I don't want to

> make like, " Cornstarch Bread " either. Causes constipation! LOL!

>

> I am finding out that making gluten free " bread " means " batter " rather

> than " dough " . Are there any ways to make a soft dough.......or

> something that would turn into edible pretzels, bread, etc.?

> Just missing a good sandwich!!!

>

>

>

 

 

 

--

" The original pact, the real deal, is with [yourself]: Be honest, dig deep,

or don't bother. "

--Abigail Thomas