Oh my, I think I need to go back to eating Gluten, I think I'm gaining weight from eating this stuff. I definitely don't bloat anymore and feel better, except for the weight thing, lol. I actually haven't weighed myself, but it feels like I've gained. Denise, Megan, and mom all say they feel better. So today me and Megan went back to baking a loaf of bread again. I just got good at baking regular bread, big difference than store bought, and used a bread machine. We have 2, one from a yard sale and one mom gave me years ago, they don't do Gluten-Free. The thing I found so far is that Pasta is pretty good. I never liked Pasta, thought it flavorless. The Gluten Free Pasta though is actually pretty good. Now I'm trying to figure out how weight loss with this diet happens.
I spent weeks prepping for this and still feel like I'm filling the Grand Canyon, one rock at a time with all the information of mixing and baking it. So today we went back to baking again and this one turned out great. First one tasteless from a book recipe. Second one pretty good but lacking what we liked based on the white bread I learned to make. Tweaked that recipe to get the flavor preferred. I probably just took a healthy recipe and destroyed it, lol. I mixed a lot of the flour up from the book and this stuff ain't cheap, so I didn't want it to go to waste. Since this bread turned out like we liked and my handwriting looks bad I need to put it somewhere. Plus a friend or two asked. So here goes.
The flour mixture I had a lot mixed up of that I thought didn't have a taste: (Not sure I'd make that again) Blended (mixed) together.
(I think the picture will get larger by clicking on it)
1 1/2 Cups of Potato Flour (or starch)
1 Cup Tapioca Flour
For the bread today that we liked it goes as follows:
3/4 cup of White Rice Flour
1 cup of Brown Rice Flour
2 Tablespoons of Flax Flour (actually a rough type)
2 Tablespoons of Sugar (white)
2 Tablespoons of Brown Sugar
1 Tablespoon of Yeast
1 Tablespoon of course Sea Salt.
Mix together to be one blend
I spent weeks prepping for this and still feel like I'm filling the Grand Canyon, one rock at a time with all the information of mixing and baking it. So today we went back to baking again and this one turned out great. First one tasteless from a book recipe. Second one pretty good but lacking what we liked based on the white bread I learned to make. Tweaked that recipe to get the flavor preferred. I probably just took a healthy recipe and destroyed it, lol. I mixed a lot of the flour up from the book and this stuff ain't cheap, so I didn't want it to go to waste. Since this bread turned out like we liked and my handwriting looks bad I need to put it somewhere. Plus a friend or two asked. So here goes.
The flour mixture I had a lot mixed up of that I thought didn't have a taste: (Not sure I'd make that again) Blended (mixed) together.
Mixed from the Book
1 1/2 cups of Sorghum Flour1 1/2 Cups of Potato Flour (or starch)
1 Cup Tapioca Flour
For the bread today that we liked it goes as follows:
Dry Mixture
1 1/4 cup (above mixture)3/4 cup of White Rice Flour
1 cup of Brown Rice Flour
2 Tablespoons of Flax Flour (actually a rough type)
2 Tablespoons of Sugar (white)
2 Tablespoons of Brown Sugar
1 Tablespoon of Yeast
1 Tablespoon of course Sea Salt.
Mix together to be one blend
Separate Wet Mix
3 whole large eggs (Use Fresh eggs, we have chickens)
1 very warm cup of Buttermilk
1/4 cup of Butter (We used Amish Butter) melted
1 Tablespoon of White Sugar
1/4 cup of Virgin Olive Oil
Mix together to be one blend
Mix the two together, dry and wet.
As it mixes add about 1/4 cup of Honey.
This stuff mixes for a few (about 5) minutes.
We have a plate warmer type thing on our stove. We covered it with Aluminum Foil lightly. It needs to be about 80 degrees. Let it sit for an hour.
Take the Spatula and punch it, deflating it from the rise. Put into the Bread Pan, which I lightly dust with White Rice Flour. Level it out and even it us as best you can. This stuff is sticky so drip your Spatula in water as needed.
Place foil or cellophane over it and wait until it rises even with the top of the pan. (Usually 5-20 minutes). Remove the Cellophane.
Have the oven preheated for 350 F for 1 hour. Make sure though it has gotten at least 205 F before taking it out, may have to wait additional time.
If it starts getting too brown toss the foil back over the top. I take it out of the pan immediately, worked so far. :) I think it's suppose to cool before you cut it, but it never makes it that long.
2 comments:
I've eaten gluten free for about a year. I found that my desire for bread has decreased so much that I rarely eat gluten free bread. It gets easier, hang in there. It reversed so many of my health issues!n A good read is Wheat Belly. :)
Thanks Heather. We have the book but haven't finished it yet, still trying to get this baking down. I started off impossible, the it got hard, now it's finally getting better. I can eat cookies and not bloat of feel bad. Bread we had cut waaay back until now. Sandwiches are a staple around here.My Acid Reflux is gone unless I slip.
Thank you though for the encouragement.
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