Date: Fri, 30 Apr 1999 23:24:11 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n023 -------------- 001 - ptj Subject: Wheat-free bread Date: Sun, 25 Apr 1999 22:35:59 -0700 (PDT) I don't know if this is gluten free because I have heard that kamut contains gluten, but at least it contains no wheat flour. ABM KAMUT/SPELT BREAD 2 tsp yeast 2 C kamut flour 1 C spelt flour 1/2 tsp salt 1 1/2 Tb vegetable oil 1 1/4 C water 3 Tb honey 3 Tb sesame seeds (optional; add these at the beep) BTW, my friend who doesn't eat wheat flour (she's on some strange diet, not allergic to gluten) says WHITE spelt flour is darned close to white wheat flour and she has successfully substituted it one-for-one in some recipes for wheat flour, and without adding anything else to bind the recipe. She says white spelt is not to be confused with organic (brown) spelt (I've never seen it so I'm not sure what she means by this) and is available from specialty stores. She gets hers at a health food store, and it is made by Bob's Red Mill. Now, I have a recipe request. When she went on this strange diet, she gave me all of her other flours, including two pounds of some incredibly beautiful stone-ground whole wheat that she bought at Smoky Mountain Nat'l Park (I think that's what it's called) where it is ground in an old fashioned mill as a demonstration for visitors of what life was like for the original settlers. There are a few other nice flours, including oat flour and stone-ground cornmeal. I'm looking for LOTS of recipes for multi-grain breads... (I hope I can eat it all before these flours go rancid!) Bright blessings gypsy === Visit Hearthstone Community Church on the Web at http://www.cats-cradle.com/hearthstone/index.html The gods move in mysterious ways. Sometimes it falls to us mortals to read them the road map... _________________________________________________________ DO YOU YAHOO!? Get your free @yahoo.com address at http://mail.yahoo.com --------------- MESSAGE bread-bakers.v099.n023.2 --------------- From: Reggie Dwork Subject: correction to intro Date: Fri, 30 Apr 1999 21:58:04 -0700 I got Maggie's introduction wrong ... duh!! Sorry Maggie. She is an American Institute of Baking Certified Baker, which is a much more technical, rather than applied, sort of certification. The training validates the technical writing she does, or used to do. So we look forward to reading more from her in the future and maybe her sharing a recipe or two!! Reggie --------------- MESSAGE bread-bakers.v099.n023.3 --------------- From: Reggie Dwork Subject: spelt recipes Date: Thu, 29 Apr 1999 23:29:05 -0700 Biscuits #7 Spelt Bread #8 * Exported from MasterCook * Biscuits #7 Recipe By : Mary Clifford, R.D. Serving Size : 12 Preparation Time :0:00 Categories : Biscuits Breads Yeast Free Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 C Spelt Flour 1 Tbsp Baking Powder Pinch Salt 1/4 C Margarine -- chilled 1/2 C Soy Milk -- lite 1/2 Tsp Margarine -- melted A melt-in-your mouth texture will make these a favorite breakfast treat. Experiment with adding basil, dried onion, and oregano for herbed biscuits, or raisins, finely chopped nuts, and orange juice (instead of soy milk) for a sweet version. Heat oven to 450F. Grease a lg baking sheet. In lg bowl, mix together flour, baking powder, and salt. With pastry cutter or two knives, cut in margarine until mixture resembles fine crumbs. Stir in soy milk until a soft dough forms and mixture pulls away from sides of bowl; do not overmix. Turn dough out onto generously floured board. Knead gently (about 10 times). Pat dough out to between 1/4 - 1/2" thick. Cut with 2-1/2" biscuit cutter. Re-roll and cut scraps until remaining dough is used. Place on baking sheet and brush with melted margarine. Bake biscuits about 10 min or until very lightly browned. Serve warm or at room temp. Total Calories Per Biscuit: 97 Fat: 4 grams >From: brad@clark.net (Brad Scott) Mary Clifford, R.D., is a dietitian in Virginia and a nutrition advisor for The Vegetarian Resource Group. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spelt Bread #8 Recipe By : Vegetarian Journal Jan/Feb '94 Serving Size : 8 Preparation Time :0:00 Categories : Breads Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Spelt Flour 1 Pkg Dry Yeast -- quick-rising 2 Tbsp Sugar -- or other granular -- sweetener Pinch Salt 2/3 C Soy Milk -- very warm 2 Tbsp Margarine -- melted In lg bowl, combine flour, yeast, sugar, and salt. Stir in soy milk and 1 Tbsp melted margarine until dough forms. Turn dough out onto floured board and knead about 3 min. or until smooth. Grease mixing bowl and place dough in bowl, turning to coat lightly. Cover and place in warm spot away from drafts. Let rise about 30 min. Heat oven to 350 deg F. Place dough on greased baking sheet, or, if desired, bake in greased 8- x 4" loaf pan. Brush with remaining tablespoon of melted margarine and bake about 25 min. or until golden and loaf sounds hollow when tapped on top. Total Calories Per Serving: 149 Fat: 4 grams >From: brad@clark.net (Brad Scott) Vegetarian Journal Jan/Feb '94 Mary Clifford, R.D., is a dietitian in Virginia and a nutrition advisor for The Vegetarian Resource Group. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n023.4 --------------- From: Reggie Dwork Subject: rice breads Date: Thu, 29 Apr 1999 23:38:01 -0700 Banana Rice Bread #2 Brown Rice Bread #3 * Exported from MasterCook * Banana Rice Bread #2 Recipe By : From Bread Machine Baking for Better Health Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Fruit And Spice Breads Wheat-Free Breads Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -1 Large Loaf: 2 C Soymilk -- Plain 1 1/2 C Banana -- Mashed 3 Eggs 3 C Brown rice flour 3/4 C Garbanzo bean flour 3/4 C Rice polish 1/3 C Date sugar 6 Tsp Xanthan gum 3 Tbsp Flaxseeds 1 1/2 Tsp Salt 4 1/2 Tsp Yeast 1 Med Loaf: 1 1/2 C Soymilk -- Plain 1 C Banana -- Mashed 2 Eggs 2 1/4 C Brown rice flour 1/2 C Garbanzo bean flour 1/2 C Rice polish 1/4 C Date sugar 4 1/2 Tsp Xanthan gum 2 Tbsp Flaxseeds 1 Tsp Salt 3 1/2 Tsp Yeast 1 Small Loaf: 1 C Soymilk -- Plain 3/4 C Banana -- Mashed 1 Egg -- Plus 1 Egg White 1 1/2 C Brown rice flour 1/3 C Garbanzo bean flour 1/3 C Rice polish 2 1/2 Tbsp Date sugar 3 Tsp Xanthan gum 1 1/2 Tbsp Flaxseeds 3/4 Tsp Salt 2 1/2 Tsp Yeast This is a sweet, medium rising loaf. It is wheat-free, gluten-free, lactose-free, and milk-free. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Rice Bread #3 Recipe By : More Recipes for Your Bread Machine Bakery by R. W. Langer Serving Size : 1 Preparation Time :0:05 Categories : Bread Machine Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Small Loaf: 1 1/4 Cups vegetable broth -- or water 1 Tablespoon olive oil -- or canola oil 2 Tablespoons unsulphured molasses 1 Tablespoon soy sauce 1 Cup all-purpose flour -- unbleached 1 Cup whole wheat flour 1 Cup instant brown rice 1/2 Teaspoon pepper 1 Tablespoon vital wheat gluten 1 1/2 Teaspoons active dry yeast 1 Large Loaf: 1 3/4 Cups vegetable broth -- or water 5 Teaspoons olive oil -- or canola oil 3 Tablespoons unsulphured molasses 2 Tablespoons soy sauce 1 3/4 Cups all-purpose flour -- unbleached 1 3/4 Cups whole wheat flour 1 1/2 Cups instant brown rice 1 Teaspoon pepper 5 Tablespoons vital wheat gluten 2 Teaspoons active dry yeast Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being careful not to get yeast wet. Use rapid bake cycle on your machine for this loaf. - - - - - - - - - - - - - - - - - - NOTES : Adapted by and MC formatted by Christopher E. Eaves Nutr. Assoc. : 0 0 0 4171 0 0 0 2367 0 0 0 0 0 0 0 0 0 0 2367 0 0 0 --------------- MESSAGE bread-bakers.v099.n023.5 --------------- From: JPellegrino Subject: 5 Breads For The Grill Date: Thu, 29 Apr 1999 22:15:21 -0400 I collected these for my files from betterbaking.com. They are all bread recipes to be cooked on a grill. I have made pizza on the grill and the flavor is wonderful. JoAnn Buster has placed a total of 5 MasterCook recipes in this file: Focaccia-Italian Flatbread - On The Grill Indian Nan Bread - On The Grill Mediterranean Stuffed Bread - On The Grill Middle Eastern Flatbread - On The Grill Spicy Middle Eastern Pizza-On The Grill ----------------------------------------------------------- * Exported from MasterCook Buster * Focaccia-Italian Flatbread - On The Grill Recipe By : BetterBaking.com Serving Size : 1 Preparation Time : Categories : Breads Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast 1 cup water -- (100 to 115 F.) 1 tablespoon honey 1 1/4 teaspoons salt 2 tablespoons extra virgin olive oil 2 tablespoons semolina or corn meal 1 cup unbleached all purpose flour 2 cups unbleached bread flour olive oil or cooking spray to grease Place water, yeast, honey, olive oil, semolina (or corn meal) and bread flour in a large bowl or electric mixing bowl with a dough hook. Stir to blend and let rest a moment of two. Stir in salt, than remaining all-purpose flour to make a soft dough. Knead with dough hook or by hand to form a soft, but not-too sticky dough (8-12 minutes). Remove from bowl, lightly oil or spray top of dough and allow to rest, covered with a tea towel, for about 45 minutes. Deflate dough very gently before using and allow dough to rest for another 15 minutes. Otherwise, you may refrigerate the dough in an oiled plastic bag for up to two days. Flatten dough gently to make a generously 15 inch round. Sprinkle a large cookie sheet or a 16 inch aluminum pizza pan or rectangular baking sheet lightly with semolina or cornmeal. Dimple top of dough with fingertips. Drizzle with olive oil, dust with salt and coarse black pepper and shavings of fresh garlic or sauteed onions. Preheat grill to "Medium". Place baking sheet or pan on grill and close cover. Allow bread to "set up" a couple minutes. Reduce heat to "Low". With a metal spatula, ease bread directly onto grill. Bake until done (another 5-8 minutes). If at any time, the bread seems to be cooking too quickly, reduce heat. If you want this dough ready for supper and are out all day, use only 1/2 teaspoon yeast. Prepare dough and cover (or leave in bread machine) and allow for a long rise throughout the day. This recipe is a good way to begin breads-on-the-grill baking. Recipe from http://www.betterbaking.com/breadgrillrec.html Posted to BreadBakers 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Indian Nan Bread - On The Grill Recipe By : BetterBaking.com Serving Size : 1 Preparation Time : Categories : Breads Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon yeast 1 1/2 cups warm water 5 teaspoons sugar 2 tablespoons - scant - beaten egg 2 tablespoons melted butter OR vegetable oil 3/4 cup heavy or 15% cream - room temp 1/4 cup milk - room temp 2 cups bread flour 4 cups all purpose flour -- unbleached 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 3/4 teaspoons salt In a large mixing bowl fitted with a dough hook (or use bread machine), whisk together the yeast, water, and 1 teaspoon of the sugar. Whisk in remaining sugar, egg and oil. Stir in cream and milk and most of the flour (reserve one cup), baking powder and salt. Stir to make a soft dough. Attach dough hook (or knead by hand) and make a soft, supple dough, adding more flour as required (10 to 15 minutes). Place in a lightly oiled plastic bag and let rest until doubled, or refrigerate overnight (you may keep dough refrigerated for up to four days). Allow to come to room temperature before using (bread will rise up as it warms). Break dough off in pieces around the size of a grapefruit. Let rest a minute or so, then roll into rounds about the size of your hand. Stretch gently lengthwise and sideways to make a teardrop shaped slab. Place dough slabs on a cookie sheet and cover with a tea towel. Let rest 10-15 minutes. Preheat gas grill to hottest temperature (500 F.). Place nan slabs on grill and put cover down. Bake until dough puffs up, (3 to 5 minutes). Using tongs, turn over bread to cook other side, for another 3 to 5 minutes. Dough may look scorched in areas but this is OK. Serve immediately, or cover in foil and keep warm on the warming section of the grill. Note: Most recipes for nan call for yogurt and milk, but this version is similar to ones I have enjoyed in Indian restaurants. This recipe is adapted from the one generously provided by Montreal's landmark Bombay Palace Restaurant. Rustic, chewy, addictive - this is perfect for a mountain of tandoori chicken or just about any main dish. From http://www.betterbaking.com/breadgrillrec.html Posted to BreadBakers 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mediterranean Stuffed Bread - On The Grill Recipe By : BetterBaking.com Serving Size : 1 Preparation Time : Categories : Breads Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe for French Country Bread OR a 2lb loaf frozen white bread dough (defrost fozen dough) **FILLING** 1/4 cup flat leafed parsley -- finely minced 1/4 cup minced onions and/or scallions 3/4 cup sun dried tomatoes -- minced (about 8 pumped halves) 3 medium garlic cloves -- finely minced 1 cup chopped black olives -- chopped (combo oil cured -- calamata or pitted -- black 4 ounces feta cheese -- in small chunks 3 tablespoons extra virgin olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon oregano -- (up to 1 tsp) 1/2 teaspoon basil -- (up to 1 tsp) In a medium bowl, toss together the parsley, onions/scallions, sun dried tomatoes, garlic, olives, feta cheese chunks, olive oil, salt, pepper, oregano and basil. Flatten or gently deflate bread dough into an oval shape (1/2 to 3/4 inch thick). Press half of topping mixture onto bread. Fold bread into center and pinch dough together to cover filling. Let rest a few minutes. Flatten again, using a rolling pin, trying not to force any filling out. Press remaining filling into dough. Fold dough over again, into center, pinching dough together to cover any exposed filling. Bread should look like a plumpish, slightly flattened oval. Smear a little olive oil on bread. Line a doubled-up cookie sheet with parchment paper. Sprinkle with semolina. Place bread on sheet and cover with tea towel. Let rise about 45 minutes to 1 1/2 hours - until puffy. Preheat grill to "Hot". Place bread on grill, close cover, reduce heat to "Medium" and bake 35-40 minutes, until bread is well browned. Some of the filling may leak out but that is OK. Remove from grill. Serve in warm wedges or cold, in thin slices. Keep warm on the warming section of the grill. - - - - - This is pure picnic and party fare - zesty and chock full of summery tastes. Good hot or cold. Thin cold slabs work well as appetizers with wine or sangria, warm big wedges make a salad a meal. >From http://www.betterbaking.com/breadgrillrec.html Posted to BreadBakers 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Middle Eastern Flatbread - On The Grill Recipe By : BetterBaking.com Serving Size : 1 Preparation Time : Categories : Breads Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Zataar -- lemon and oil -- topping** 1/4 cup zataar spice 1/2 teaspoon kosher salt two lemons -- juice of 3/4 cup extra virgin olive oil **BREAD** 1 tablespoon yeast 2 cups water 2 teaspoons sugar 1 3/4 teaspoons salt 2 tablespoons extra virgin olive oil 2 cups unbleached all purpose flour 5 cups unbleached bread flour 1 3/4 teaspoons salt For topping, stir together all ingredients in a small bowl and set aside. For bread, whisk together yeast, water and sugar. Stir in oil and most of flour (reserve 1 cup of whole wheat), then salt. Knead 8-10 minutes to form an elastic, supple dough, adding reserved flour as required. Place dough in a well greased large bowl, cover with plastic wrap and a tea towel and let rise, until doubled. Otherwise, allow dough a long, cool rise in the refrigerator for several hours or longer (up to three days). Bring dough to room temperature before using (it will rise as it warms). Break off sections of dough, about the size of a grapefruit. Stretch or roll into irregular slabs. Let rest 15 minutes, covered with a tea towel. Spoon on some olive/zataar mixture. Preheat grill to "Hot". Lay slabs gently on grill. Close cover for one to two minutes, then check doneness. Allow to bake until tops begin to brown. Brush with additional topping if desired. Variation: Spicy Middle Eastern Pizza - - - - This is my favorite flatbread. It is good alone or with a good smear of hummus, Lebanese yogurt, or simply topped with fresh tomatoes, salt, pepper and olive oil. You can make your own zataar spice or look for it in a Middle Eastern market. >From http://www.betterbaking.com/breadgrillrec.html Posted to BreadBakers 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Middle Eastern Pizza-On The Grill Recipe By : BetterBaking.com Serving Size : 1 Preparation Time : Categories : Breads Grilling Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- One Recipe Middle Eastern Flatbread dough 2 tablespoons olive oil -- up to 3 1/2 pound lean ground beef 1/4 cup parsley -- minced 2 teaspoons red pepper sauce OR hot sauce 1/2 cup onion -- grated 1 tablespoon tomato paste 1/4 cup canned tomatoes -- minced finely 1/2 teaspoon ground cumin salt and pepper to taste 1 pinch cayenne 1/2 teaspoon paprika 1 pinch cinnamon 1 teaspoon balsamic vinegar OR pomegranate molasses -- (Cortas is good) In a skillet, brown the meat in the oil. Stir in parsley and onion and allow onions to soften. Add remaining ingredients. Adjust seasonings. Pre-heat grill to "Medium". Prepare dough in very thin 8 inch rounds. Smear with a touch of olive oil. Cover rounds and let rest five minutes. Spread a portion of filling on top of each. To bake, start on a cookie sheet then transfer directly to grill. Baking could take as little as 3 to 5 minutes depending on thickness. Keep an eye on them. This variation makes for a spicy, mildly meaty spread that turns a small flatbread into something special. Middle Eastern spice stores have all the spices you need. Substitutions are noted. These can be made in advance and reheated. The topping should be applied modestly. >From http://www.betterbaking.com/breadgrillrec.html Posted to BreadBakers 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n023 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved