Date: Sun, 6 May 2007 20:53:02 GMT -------------- BEGIN bread-bakers.v107.n015 -------------- 001 - "Bev Carney" Subject: gluten free bread Date: Sun, 29 Apr 2007 06:48:51 -0500 Here are a couple of recipes from the low-carb community over at . You could easily substitute your choice of sweetener. If you aren't familiar with flax seed, you can get it at most groceries and it grinds up beautifully in a clean coffee mill. Focaccia -Style Flax Bread From Laura Dolson, Your Guide to Low Carb Diets. Stay up to date! I call this "focaccia" because it is baked in that style - flat on a sheet pan, and then cut up into whatever sized pieces you want. It works for toast, sandwiches, and other bready uses. It is "rough" in texture like heavy whole grain breads. Since it isn't made with wheat, it doesn't have the same kind of grain as wheat breads, but the carb in flax is almost all fiber. Flax is very useful on a low carb diet, as well as being amazingly good for you. INGREDIENTS: * 2 cups flax seed meal * 1 Tablespoon baking powder * 1 teaspoon salt * 1-2 T sweetening power from artificial sweetener * 5 beaten eggs * 1/2 C water * 1/3 C oil PREPARATION: Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat. 1) Mix dry ingredients well - a whisk works well. 2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter. 3) Let batter set for 2-3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread. 4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner). 5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is. 6) Cool and cut into whatever size slices you want. You don't need a sharp knife - I usually just cut it with a spatula. At 12 servings, each piece of bread has less than one gram of carbohydrate - .8 to be exact - plus 5 grams of fiber. Flax Meal Pizza Crust From Laura Dolson, Your Guide to Low Carb Diets. Stay up to date! This is a variation of my flax meal focaccia bread, which is a dense "food for you" type of bread. It makes a pizza that is about 12 inches in diameter, although you can spread it thinner and larger if you want. INGREDIENTS: * 1 and 1/2 C flax seed meal * 2 teaspoons baking powder * 1 teaspoon salt * 1 teaspoon oregano * Sweetener to equal about 1 Tablespoon of sugar * 3 Tablespoons of oil * 3 eggs * 1/2 C water PREPARATION: Preheat oven to 425 F. 1. Mix dry ingredients together. 2. Add wet ingredients, and mix very well. 3. Let sit for about 5 minutes to thicken. 4. Spread on pan (I put it on a silicon mat or greased parchment paper). 5. Bake for 15-18 minutes until cooked through, then add toppings and cook until they are done. Nutritional Analysis: Whole crust has 7 grams of effective carbohydrate, plus 52 grams fiber, 47 grams protein, and 130 grams fat. --------------- MESSAGE bread-bakers.v107.n015.2 --------------- From: Linda C Subject: wheat allergies Date: Sun, 29 Apr 2007 06:49:56 -0700 (PDT) This may or may not help your friend, but I have read that those with wheat allergies can tolerate flour from spelt because it is an ancient non-hybridized grain. It is lower in protein, so it needs extra work, though or it's a heavier bread. Linda Blessya'bunches from a Linda New Blog - Just a Stitch in Time: http://360.yahoo.com/chasebusiness RSS feed And photos are posted there...go see! --------------- MESSAGE bread-bakers.v107.n015.3 --------------- From: "Allen Cohn" Subject: RE: Warming flour in oven Date: Sun, 29 Apr 2007 08:32:31 -0700 To the best of my knowledge, the most likely effect of warming flour... ...would be to cause bread dough to rise too quickly. Really. In bread making, time = flavor. So, if the dough rises too quickly, then the bacteria, enzymes, etc. won't have enough time to bring out the delicious natural flavors in the flour. Typically what one does is pick a desired target temperature for the dough out of the mixer (often 75-77 F for artisan, non-sourdough bread) and a desired fermentation time (1 hour?, 2 hours? 3 hours?), and then adjusts (through trial and error and/or calculations) the input water temperature and the amount of yeast so that you hit the desired output temperature and fermentation time. Hope this perspective helps. Allen SHB San Francisco --------------- MESSAGE bread-bakers.v107.n015.4 --------------- From: "Leigh" Subject: Gluten Free Bread Date: Sun, 29 Apr 2007 08:52:05 -0700 Hi Rob - I have made this one; it's from celiac.com. There are a lot of bread recipes on there, including white, whole wheat, soda, and French bread. I have not tried them, but it's a great resource. Cornbread 1 1/4 cups yellow corn meal 1/2 cup white rice flour 1/4 cup tapioca flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup skim milk 1/4 cup vegetable oil 1 egg, beaten Combine dry ingredients in a bowl and stir together until evenly mixed. Stir in milk, oil, and egg and mix just until dry ingredients are moistened. Pour batter into a greased 8 or 9 inch pan (or can use muffin tins if desired). Bake at 400 F for 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Makes about 8-9 servings. You can substitute 1/3 cup dry milk and 1 cup water for the skim milk, or a GF non-dairy milk substitute if needed. Leigh Hello, My name is Rob and I have received postings from this digest since March,2006...I have enjoyed the discussion of making bread, dealing with problems of making bread, and the sharing of successes and occasional failures of the same--- I am mailing to appeal to subscribers in an effort to find breads that may be made without wheat flour...As strange as that may sound, I would like to find recipes and/or baking resources (books) that will help me make bread with and for a very dear friend who has discovered she has developed an allergy to wheat flour--- I would be much obliged to anyone who can assist me in this objective and I can assure you that my friend, Miss June, will appreciate your concern through any response...my email address is: robdashiv@hotmail.com ...Thank you for any assistance! --------------- MESSAGE bread-bakers.v107.n015.5 --------------- From: "liz Dempsey" Subject: flour Date: Sun, 6 May 2007 14:37:41 +1000 Hi My sister moved to Carlsbad (near San Diego, Calif) last year from Australia and when home this xmas I gave her some bread tins and recipes for her birthday as she wanted to make her own bread for the family but unfortunately we are having trouble finding bread flour, dried yeast and a product we use in Australia called bread improver. To make bread I understand you need a high protein flour. The method I use in Australia is the no knead method and that's what my sister want to do she has a tin to make a high tin 750 gm loaf and a French stick tin. Can you please point us in the right direct as to where my sister can purchase bread making flour? thank you in anticipation Liz Dempsey Melb Australia --------------- END bread-bakers.v107.n015 --------------- Copyright (c) 1996-2007 Regina Dwork and Jeffrey Dwork All Rights Reserved