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Bread Machines  This thread currently has 4,304 views. Print Print Thread
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theminx
Thursday, December 15, 2005, 1:00am Report to Moderator Report to Moderator
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I just bought a bread machine.  The instructions say that if I'm baking a bread using a grain other than wheat, I should add either 3-4 parts wheat for every part of the other grain(s), or add a few tablespoons of gluten.  I'm A2B, so according to Live Right 4 Your Type, I can't have wheat.  I've been able to find any gluten in the store other than wheat gluten.  What would be a good A2B-friendly substitute for the gluten?

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theminx  -  Thursday, December 15, 2005, 1:01am
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Carol the Dabbler
Thursday, December 15, 2005, 1:03am Report to Moderator Report to Moderator

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Kyosha Nim
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When they say gluten, they mean wheat gluten.  It's the only one that'll make the bread rise higher.

The compliant substitute for wheat gluten is to ignore the instructions and don't worry if your bread isn't as puffy as store-bought.  Also, if you're using spelt flour, see if you can adjust the machine for a very short mix/knead cycle, or it'll overknead and won't rise well at all.


Carol

A+ nonnie married to an A+ secretor

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KiwiOT
Thursday, December 15, 2005, 11:03am Report to Moderator Report to Moderator

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When I was at home for a holiday I experimented with making spelt bread in my Mum's bread maker.  We use spelt and no added gluten / wheat and it works fine.  A little heavier than wheat bread but my Dad is eating it so it can't be that bad seeing he wasn't too keen on adopting the BTD initially.  You only need one piece where you'd have had 2 pieces of wheat bread!  And in comparrison to cutting out bread completely, which was what my Mum and I had done initially, it is so good to be able to eat any bread again!

Thanks Carol for that gem of info on the over-kneading potential of spelt bread....here I was trying to increase the time I knead my bread (I don't have a bread maker so make it by hand) so now I can save my arms a little!

Tschüss
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Carol the Dabbler
Thursday, December 15, 2005, 4:22pm Report to Moderator Report to Moderator

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KiwiOT -- You get best results by "kneading" spelt dough just long enough to get all the flour incorporated -- no "kneading" whatsoever in the usual sense.  It also helps to to cover the rising dough with a damp dish towel, or set it in a warm cupboard, or something to keep it cozy.

I've also found that doubling the amount of sweetener helps the yeast to work better, but that may be because I switched from Rapadura to molasses at the same time that I switched from whole-wheat to whole-spelt flour, and molasses isn't quite as sweet?  In any case, for four loaves, I now use a quarter-cup of molasses (versus an eighth-cup of Rapadura).

Oh, and spelt needs a bit less water (or other liquid) than wheat does.  I had been using six-and-a-half cups for the four loaves.  I'm now down to six, and that may still be a little more than absolutely necessary, but the bread is turning out very nicely, so I'll probably just let well enough alone.


Carol

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Janet
Thursday, December 15, 2005, 7:01pm Report to Moderator Report to Moderator

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Kyosha Nim
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I'm new to breadmaking machines too.
What will be the result of too much water in spelt bread? Mine can be somewhat crumbly, is this the reason?
Apart from that it is very nice and as KiwiOT says, it's much more filling.


Janet
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Carol the Dabbler
Thursday, December 15, 2005, 7:11pm Report to Moderator Report to Moderator

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I'm not sure what effect too much water has on the finished product, Janet, but spelt dough is easier to handle with less water than you'd need for wheat dough.  Of course, that's more of a concern if you're doing it by hand.

The crumbliness may be due to overkneading.  If your machine has a programmable kneading time, try shortening it.  Spelt gluten is very fragile, and reaches its peak development much sooner than wheat gluten does.  If it's kneaded longer, the bread will be less resilient, more crumbly.


Carol

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marianne
Thursday, December 15, 2005, 7:22pm Report to Moderator Report to Moderator

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I use Vita Spelt flour and these Baking Hints are printed right on the bag:

"~When incorporating spelt into an existing recipe, reduce the liquid by 10 -15%

~For Yeasted & Sourdough breads:

  Reduce the mix time by 2/3 - Do not mix spelt flour for longer than 4 minutes in high speed.  (When it feels like it needs 2 more minutes mix, it is ready) - Give at least 30 minutes floor time for full development."

Hope that is helpful.

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Janet
Friday, December 16, 2005, 6:06pm Report to Moderator Report to Moderator

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Kyosha Nim
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Well thank you Carol the Dabbler and Marrianne for your advice.
I think my problem is that I purchased the machine to just do it all for me!!
Anyway, lastnight my lastest attempt (because I've only just read your replies), was sieved spelt flour - to make the bread less heavy, it looked wonderful as it was rising, but during cooking sank somewhat. However, when I sliced it this morning it was perfectly Ok and tasted very good.
I will try less liquid and experiment with the timer!!
My spelt flour is purchased from the health food store and is in a small 500 gram clear bag, so has no useful instructions on it. Some health food shops I tried (here in Spain), hadn't even heard of it.
I'll keep checking this board, so I can learn more!
Thanks Janet.


Janet
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Sandra_Aruba
Friday, December 16, 2005, 7:08pm Report to Moderator Report to Moderator
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I want to make my own bread as well! Anyone have a recipe for bread without spelt flour (since I can't get that in any supermarket). I did ask one of our best supermarkets here (they have a great health food section) if they could import Spelt flour as well, and they said they would look into it. So who knows. But until that time....... any suggestions? I have no bread machine btw.
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ISA-MANUELA
Friday, December 16, 2005, 10:14pm Report to Moderator Report to Moderator
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helllooooo me to I am an A2B but nonnie; I use a little of spelt ,amaranth,rye,quinoa and rice
but must be honest....since I've got tooo much of Kg's I stopped mostly the intake of grains or better said starches and I do feel much better; and then please have an on this::::
not too much of any kind of machin-use in your kitchen = they are all electron-robbers not that good for your foods- nor their intake
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Schluggell
Saturday, December 17, 2005, 2:51pm Report to Moderator Report to Moderator

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Grinding your own "seeds" for fresh flour will always work better, especially for non-wheat bread.

Personally I've never had luck with non-wheat bread from machines. But different models work differently.

Too much water will make the bread crater (fall) easier, too much yeast will do this too.

Sea salt helps the yeast work & firms the loaf.

Proofing the dough will help too. THere is also old methods of cycling your own yeast (but not doing sourdough).

Essentially bread from machine is more of a yeast cake, than a proper bread.


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
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Janet
Saturday, December 17, 2005, 5:11pm Report to Moderator Report to Moderator

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Hi Sandraruba,
I was interested to know that you couldn't get spelt flour. I wondered just where you lived? So went to your screen and saw the word 'Aruba', I'd never heard of it, but now I've looked it up in the Atlas, I know just where you are.
I live in Spain and can't always get what I want either, that's why these forums are so helpful - someone always seems to know something useful!!
Best wishes to you
Janet.


Janet
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Carol the Dabbler
Sunday, December 18, 2005, 12:38am Report to Moderator Report to Moderator

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Quoted from janet
Hi Sandraruba,
I wondered just where you lived? So went to your screen and saw the word 'Aruba', I'd never heard of it, but now I've looked it up in the Atlas, I know just where you are.


Oh!  And here I've been thinking that your last name was "Ruba" -- even though I have heard of Aruba.  Duh!



Carol

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Janet
Monday, December 19, 2005, 3:37pm Report to Moderator Report to Moderator

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Kyosha Nim
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Well, we learn something new every day or am I just enquisitive??


Janet
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Sandra_Aruba
Monday, December 19, 2005, 4:04pm Report to Moderator Report to Moderator
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Quoted from Carol_the_Dabbler


Oh!  And here I've been thinking that your last name was "Ruba" -- even though I have heard of Aruba.  Duh!





It's Sandra (from/in/on) Aruba, but then I have two A's next to each other so I shortened it to Sandraruba. Much easier but I can see now also rather confusing. Sorry 'bout that.  
Maybe I should change it to SandrAruba???  

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Carol the Dabbler
Monday, December 19, 2005, 9:01pm Report to Moderator Report to Moderator

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Sandra -- I like that!


Carol

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Sandra_Aruba
Tuesday, December 20, 2005, 12:33am Report to Moderator Report to Moderator
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Quoted from Carol_the_Dabbler
Sandra -- I like that!


This better?  
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jillthepilllady
Tuesday, December 20, 2005, 12:56am Report to Moderator Report to Moderator

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I have been making Spelt bread for a few years and have the best luck not baking it in the bread machine, but using it to do the mixing for me.  I only let it run the first time for just a few minutes.  Once everything is moistened, I turn it off and let it rest.  Then I turn it on and let it knead some and then again let it rest and raise.  I reshape and pour the dough out an form my loaves or rolls or pizza then let it raise again before baking it.  

I had once read to cut back 25% on liquids or increase your flour by that much, but I have to say that the moisture content in the flour has been much lower in the last year or so due to dry growing season.  It has been a little better in the last several months though.  

I have noticed better luck with all my Spelt products when I sift the flour first.  I think it is quite packed down during shipping so I sift the entire bag before storing it in containers.  Then I'm careful not to shake the containers much when moving them.  This makes a difference in the amount of flour used in a recipe.

For some reason, rolls are always softern than bread so perhaps if you like softer bread, try making some free form rolls or put them in cupcake pans.

Bread should be completely cooled before bagging it as this can make your bread get heavier the next day after baking.  When all else fails, eat it all just out of the oven when it tastes the best!

Enjoy!  ~jill~


~jill~A+ + O+ = 2 O-'s!!!

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Carol the Dabbler
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Sandra -- Yes, even I can figure out your name now!


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Janet
Tuesday, December 20, 2005, 3:35pm Report to Moderator Report to Moderator

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Kyosha Nim
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Well, what do I do now??
Seems that there is no spelt flour available in any of my health food shops - the ones that have heard of it anyway. One shop has asked for some to be sent from Granada  and may even have it by Thursday, but I'm not over hopeful!! And just as my husband was beginning to really enjoy it.
So, today I'll use the last 500 grams and then ..........


Janet
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theminx
Tuesday, December 20, 2005, 5:17pm Report to Moderator Report to Moderator
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I'm not having much success w/ my new bread machine.  I've tried making bread three different times, & none of the loaves have risen.  The directions for the machine say to put all the liquid in the machine first, then the flour, then the yeast by putting it into an indentation you make in the flour.  Am I not using the right yeast?  I've just been using the little packets in the baking isle @ the store (not the fast rise).  Should I just add the yeast directly to the water instead of putting it in last?  Any help would be most appreciated.
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RhodaMaria
Tuesday, December 20, 2005, 5:52pm Report to Moderator Report to Moderator
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Hi all there who want to bake bread!!

I am addicted to my breadmachine! Put all the ingredients into the machine in the right order, and just add some flaxseed and walnuts after 20 minutes (the machine gives a beeeppp!!) and then I just wait and enjoy the aroma around the house.
If you guys (I mean mostly gals!) want a recipe, made of speltflour, I will give you below the recipe I use. Please replace speltflour for any flour you can tolerate.
Okay here we go:
for a loaf of 1,5 lb you put into the machine:
1  1/8 cup of water (cup is an accessory with the machine!)
lecithine, powder of granules 1,5 tablespoon (is also an accessory!)
walnutoil (or any other you can have!) 2 table spoons
sugar/honey or vegetable glycerine: 2,5 table spoons
salt: 1  1/4 teaspoon
speltflour or any other flour 3 cups
yeast (dry) 1 1/4 teaspoon
vitamin Ccapsule (cut it and pour the powder!) 1 x 100 mg
and add 1 teaspoon of baking powder...

I select the shortest programme; 2,50 hours
after 20 minutes the machine gives a beep and I add 3/4 cup of chopped walnuts and 2 tablespoons of whole linseeds..

After this you can do something else Machine will do the job for you...
I bake every week 1 loaf of bread... I recently added also some half cup of raisins..
Awesome!!! Every friend I visit wants me to bring her a speltbread...

Afterwards when is has cooled down I cut them into about 9 or 10 slices and freeze them. Every day i eat my slice of speltbread with goatcheese or marmelade..
The bread is dark coloured and is soooo tasty!!! I already have some addicts around here. Even my computer guy started his diet when meeting me!! He is making this speltbread for his wife and kids . BTW he lost some 10 kilos of weight and is soo much more balanced physically and mentally..

This was it!
Enjoy!!!

Cocky (going to bake another loaf tonight!!)


Revision History (3 edits)
theminx  -  Wednesday, December 21, 2005, 2:10pm
theminx  -  Wednesday, December 21, 2005, 2:08pm
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Lola
Tuesday, December 20, 2005, 6:10pm Report to Moderator Report to Moderator

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very helpful advice, Cocky thanks!! )


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Carol the Dabbler
Tuesday, December 20, 2005, 10:55pm Report to Moderator Report to Moderator

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Quoted from jillthepilllady

I have noticed better luck with all my Spelt products when I sift the flour first.  I think it is quite packed down during shipping so I sift the entire bag before storing it in containers.  Then I'm careful not to shake the containers much when moving them.  This makes a difference in the amount of flour used in a recipe.


Jill -- What specific improvements do you notice when using sifted flour?  And do you need more or less flour?



Carol

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Janet
Wednesday, December 21, 2005, 4:45pm Report to Moderator Report to Moderator

Rh+Somewhere Between BTD+Warrior
Kyosha Nim
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Hi Cocky,
Re your recipe for spelt loaf - is 1.5 loaf, the small one? - up to 750 grams?
It doesn't seem very much flour, I've been using 540 grams.
Can you omit the Lecithine/ vit C without any disasterous effect or must the quantities be replaced by something else eg. more flour?
I'm all for the machine doing it all, whilst I do something else.
Thanks,
Janet.


Janet
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RhodaMaria
Wednesday, December 21, 2005, 8:35pm Report to Moderator Report to Moderator
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Hey Janet!

I think this is the small loaf.. I do know there is a bigger breadmachine, but it appeared on the market when I already had mine..
I checked the recipe; it states a loaf of 680 grammes..

Well the 3 cups are exactly right for this recipe.
Yes you can omit the lecithine and vit. C without problem.
The recipe stated instead of lecithine: skimmed milkpowder. Putting the lecithine is sheer my own 'creativity'

I think the breadmachine is such a great invention next to the dishmachine
Anyway have fun with baking!!

Cocky just 'devouring' every crumb of her home-made bread
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Janet
Thursday, December 22, 2005, 4:10pm Report to Moderator Report to Moderator

Rh+Somewhere Between BTD+Warrior
Kyosha Nim
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Hi Cocky,
Many thanks for the extra info re the spelt bread.
Today, I managed to purchase a 5 kilo bag of spelt flour - I smell many loaves!!
Thanks again for your recipe and I'll let you know how my next one turns out.
Janet.


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Janet
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Rh+Somewhere Between BTD+Warrior
Kyosha Nim
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Hi Cocky,
Hope you had a good Christmas!
Today, I made one loaf - using your recipe...... it turned out fantastic!! It's really moist and slices well, my husband is very grateful and says a special thank you!! (me too).
Janet.


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erika
Thursday, December 29, 2005, 12:18am Report to Moderator Report to Moderator

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can someone make sure this thread goes to the golden thread section?  i just got a breadmaker for xmas and this is just what i came to the forum to ask!  very good information!


Erika A. Klus, Pharm.D., R.Ph., MIfHI
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Lola
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done Erika!
hey that was easy!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Janet
Thursday, December 29, 2005, 3:21pm Report to Moderator Report to Moderator

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Kyosha Nim
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Lola,
Gracias y igualmente!


Janet
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Kyosha Nim
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Hi Cocky,
I spent some time with a Spanish girlfriend yesterday and, you know how the topic of breadmakers can just pop up in the conversation! Well, I now have the task of translating your recipe into Spanish because I made it sound so irresistible...... she's off to purchase the machine too!!
Janet.


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Alek
Friday, December 30, 2005, 3:01pm Report to Moderator Report to Moderator

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Kyosha Nim
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two month ago i got bread mashine Kenwood that also has rapid-bake. It only takes one hour. Kneading is only 11min, so it works very well for spelt flower. here is one of my favorit Carrot bread;
freshly grated carrot 6oz, water 71/2 fl oz, 3 tb s of gee, fresh chopped coriander, 1 lb spelt flour, 1 ts ground coriander, salt 1ts, flax seed 1tbs, lecithin 1tbs, molasses 3 ts, dry yeast 2 1/2 tsp.
It is delicious and moist and makes wonderful toast.  alek




MIFHI


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RhodaMaria
Friday, December 30, 2005, 8:36pm Report to Moderator Report to Moderator
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Sorry gals I did not answer any sooner!!! Wow!!! this recipe of mine is a GOLDEN ONE!!  
The loafs that arise from this recipe are pure gold in a metaphorical way of speaking!!!

I am right now making muffins!!! There are recipes in the recibase!!!

Janet, if you want to skip the lecithin, do not add more flour... Just leave it out..

My bread is the tastiest bread I have ever tasted! Not to brag, but it is sheer wealth eating this healthy bread...
I hope this recipe will bring many variations like Alek gave just now.
Alek I just LOVE coriander, fresh and in powder!! THE source of vit. C...
I am going to bake your bread as well Alek!!! Sounds yummelicious!!!

Janet, I am pleased your hubby likes the bread, thanks for the compliment
Do cherish this recipe, as the saying goes in Dutch, De Liefde van de Man gaat door de Maag!!!!
The love of the guy passes through the stomach

Next week I will visit my miller again!! In Utrecht there stands a huge mill in the middle of the town and every saturday the miller sells his flour.. I call him halfway the week and order some 5 kgs speltflour and the siffed spelt for muffins..
I get always get the freshest flour!! Awesome baking results!!!

See'ya gals!!

Cocky

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theminx  -  Friday, December 30, 2005, 8:38pm
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Alia Vo
Saturday, December 31, 2005, 2:35am Report to Moderator Report to Moderator

Kyosha Nim
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Thank you Cocky and Alek for your sharing your favorite bread recipes with us....they sound healthy and delicious.

Alia


Alia A. Vo
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Janet
Thursday, January 19, 2006, 8:36pm Report to Moderator Report to Moderator

Rh+Somewhere Between BTD+Warrior
Kyosha Nim
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Hi Cocky,
Wonder if you can give me some advice re the spelt bread, just to get it perfect everytime.
I find that the top of the loaf 'sinks' a little. Am I using too much yeast/ not enough?
I'd be intersted to know if you've any ideas.
Thanks.

See you've changed your name?


Janet
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Sandra_Aruba
Thursday, January 19, 2006, 8:43pm Report to Moderator Report to Moderator
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The store finally received the bread machines again. So I am going to buy one in just a few minutes. And then soon my spelt flour will come!!!! Oooooh I'm so excited I can hardly contain myself........  
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Carol the Dabbler
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Quoted from janet

Wonder if you can give me some advice re the spelt bread, just to get it perfect everytime.
I find that the top of the loaf 'sinks' a little. Am I using too much yeast/ not enough?


That happens to me if I let the bread rise too long.  You're using a machine?  See if you can shorten the rising time a little, and see if that helps.

I see that you noticed the "new gal" on the forum, too, Janet.  Cocky, this must be some sort of epidemic -- first Isa and now you.  You must've caught it from Edna!

Congratulations, Sandra!



Carol

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Thanks for the quick responce Carol!
Yes, I'm using my wonderful bread machine - so easy.
Not sure if you can alter the timeing - I thought they were preset?

Re name changing - so much happens on this forum, especially if you don't have time to log in every day - I miss so much!!


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Hey gals!

Janet, the sinking of the bread is caused by letting it stay in the machine after baking has finished...
Once the baking is finished, I put on my ovengloves and remove the bread and let it cool off on a tray.. It never sinks then, is my experience The sinking has nothing to do with the yeast..
My breads stay beautifully 'high' ...  

And yes I have changed my name.. Isa's idea , a token  from Sedona where we stayed in April for holiday prior to the Seminar in Tempé.
Kokkepelli is an Indian musician in the Rockies, a fluteplayer, who is always happy dancing around. Isa is of opinion that this Kokkepelli is like me
She bought a mascotte of this sort of indian fairytale personality...
I like the name though..  
I keep it..   for boardreasons...  Anyway time for variation...

Hey Sandra! Congratulations and yes gogogo and bake your goldenbread
It is soo easy with the recipe..

Alek, will you be baking the bread in May when the BTD invasion will take place??
I have some trouble with the oz instead of decimal measurements
I want to bake your carrot-coriander bread soon...
Take care
Cocky



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Sandra_Aruba
Friday, January 20, 2006, 1:34am Report to Moderator Report to Moderator
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Okay, can't make the spelt bread just yet, because my spelt flour hasn't arrived yet (darn it!!!  ) but...... I figured if I buy wheat, and sprout that, I can use sprouted wheat instead.

Am I correct? If I am I have two questions. Do I measure the wheat before I sprout it or after I sprout it.
and second question. How do I sprout wheat? I know you have to work with water, but do you leave it outside? Or is putting it in the fridge better? Remember regular temperature here in house is around 24-27 degrees C. (somewhere between 75 -80 F). Or if I put it in a room where the airconditioner is on, would that be better?

And tomorrow I am going to make Laura's banana bread! Bought the sucinni and I am ready to go!   Can't wait!
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Carol the Dabbler
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Sandra -- Look in the recipe section or use Google on the Internet for recipes for Essene bread.  Actually, I believe someone posted a recipe on one of these forums a couple of months ago, but it was in a thread with some other name, and I can't seem to find it now.

Basically, you sprout wheat just like you sprout anything else -- rinse the seeds well, soak them in water overnight, drain-rinse-drain in the morning, then rinse&drain two or three times a day till the "tails" are about the same length as the grain.  A high room temperature is no problem, though the sprouts will grow faster, so you'll really have to keep an eye on them, and probably rinse/drain more often.  Then grind them up in a meat grinder (or a commercial-grade Champion juicer if you happen to have one) and form them into patties or flat loaves and bake at a very low temperature (as low a temperature as your oven will reliably maintain) or put them in a dehydrator if you have one.

My experience with making Essene bread is pretty limited, though, so do look for other recipes.  If you can find ready-made Essene bread (also called Manna bread), buy a loaf so you'll know how it's supposed to turn out!  It's different from regular bread, very dense and kind of sweet.


Carol

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Sandra,
you would have to dehydrate your sprouts first, and grind them into a flour consistency.

then, you could try following cocky s recipe with your bread maker and using your sprouted wheat flour instead of the spelt.
it might turn out fine, who knows?
....
the sprouted manna bread, is not done in the bread maker.......
you would have to follow carol s advice for that.

before I forget:
Alek I just saw your carrot bread recipe!!
you don t need to post it again, on the other thread, ok? )
sounds great!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!

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Quoted from lola
Sandra,
you would have to dehydrate your sprouts first, and grind them into a flour consistency.

then, you could try following cocky s recipe with your bread maker and using your sprouted wheat flour instead of the spelt.
it might turn out fine, who knows?
....
the sprouted manna bread, is not done in the bread maker.......
you would have to follow carol s advice for that.

before I forget:
Alek I just saw your carrot bread recipe!!
you don t need to post it again, on the other thread, ok? )
sounds great!


Can I place them in the oven to dehydrate? And then grind them. Instead of grind them and place them in the oven like Carol suggested?
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Carol the Dabbler
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Sorry -- the grinding and then baking was for Essene bread.

If you want to make sprouted-grain flour and then bake regular-type bread in your machine, yes, you could use your oven if it goes low enough.  Grow the sprouts the same way as before.  Set your oven as low as it will go, but leave the door ajar a little so the moisture can escape.  Spread the sprouts out on a cookie sheet.  Check them every now and then, since each oven will dry them at a different rate (and sprouts don't take long in any case).

A dehydrator would be easier (but I'm guessing you don't have one, since you didn't mention it).

If you have a gas oven, I've heard that you can dry things with just the heat of the pilot light (if gas ovens still have pilot lights -- don't most of them have electronic ignitions nowadays?).  I'm allergic to the gas odorizer, though, so my oven is electric.  Can't speak from experience.


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FitWitch
Friday, January 20, 2006, 4:44pm Report to Moderator Report to Moderator
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Quoted from janet
Well, what do I do now??
Seems that there is no spelt flour available in any of my health food shops - the ones that have heard of it anyway.


Janet can you purchase from amazon.com?   That's where I get my spelt flour because my local shop only has very small bags.
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Cocky,
No, it's not that, I always remove the bread tin quickly and turn it onto a wire tray, but sure enough, down it goes!! What else could be wrong?

Fitwitch,
Thanks for your suggestion but I think I said some time ago that I'm now able to purchase the spelt flour in 5kilo sacks from my local health food shop, which is quite close to me. Just ordered another sack!! I so enjoy this bread and so does my husband, who's also an A+.

Thanks.


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How long should it take for the wheat to start sprouting?
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Quoted from Carol_the_Dabbler


Jill -- What specific improvements do you notice when using sifted flour?  And do you need more or less flour?



Sorry Carol, but I just found your question.  When the flour is sifted, you are using less than if the flour is not sifted.

As a general rule if I am converting a regular wheat flour recipe to spelt, I add about 25% more flour or 1/4 C for every Cup called for in the recipe.  But as I mentioned before, the spelt kernels have been a little dryer than that for better than a year so perhaps not quite that much extra flour is needed.  You can cup back on the liquids instead if you like, but I think it's easier to add flour than it is to delete liquids especially in the case of say, an egg!

My bread always falls in the center too.  And it falls before it's done baking.  I have the best luck mixing the dough in the bread oven, forming them by hand and baking them in the oven.  I also like it better rolled out like a french loaf or just in individual rolls.  Any time I use a loaf pan, it falls in the center.

Someone else mentioned quite a while back about adding all the ingredients into the bread oven.  I let my warm water & yeast sit in a measuring cup to dissolve, then add my molasses, honey & olive oil to that and let sit while adding the dry ingredients to the bread oven.  Last thing I do is add the warm liquids then turn it on and only let it run 3-4 minutes if that.  I've tried more or less flour, cooler or warmer water but it always falls a little.  But we don't really care, it gets eaten anyway.


~jill~A+ + O+ = 2 O-'s!!!
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Thanks, Jill!

If your bread falls in the oven, that could be due to letting it rise too long before baking.  Spelt seems to be much more touchy about this than wheat.  Ever since I started put mine in when it looks like it's risen almost enough, it's been turning out great.

One other thing I started doing at about the same time was covering the rising loaves with a damp dish towel, so this may also be contributing to my recent success.  Spelt dough seems to dry out and crust over much more readily than wheat dough, and this could inhibit rising.

Oh, and I add half a teaspoon of Ascorbic Acid (Vitamin C) powder to a 4-loaf recipe, just as I did when I was baking with wheat.  This helps with the rising.  If you don't have the powder, you could try crushing the tablets, 500 mg per loaf.


Carol

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carol, ascorbic acid is corn derived, does that not bother you as an A non?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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I don't actually take ascorbic acid as a supplement, I only use it in bread (and 500 mg per loaf is pretty diluted).  My supplemental C is Ester-C, which is not derived from corn.


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I never knew Vitamin C helped it rise.  I always thought it was a sweetner and I opted to use honey or molasses!  I don't have vitamin C but I do have rose hips.  I will have to try that once and see if it works.  I'm always afraid to cover the bread for fear the weight of the cloth will make it fall or it will stick to the bread and I'll mess it up pulling it off.  How do you do that?  Do you put some oil or flour on the dough before covering it or just not let it rise up enough to touch the cloth?  HELP!


~jill~A+ + O+ = 2 O-'s!!!
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Janet, about the sinking of the bread after baking?? I really have no idea..
It is so that after having baked some 5 or 6 breads a pattern is beginning to show, meaning that you get 'handy' at it.. In the beginning my breads were sinking as well.. later on no more sinking
haven't got any other explanation...

Cocky
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Thanks Cocky,
Yes I think you're probably right, just made another loaf - put an extra half tsp of baking powder in, to test that. Well, it's a little better, just a couple of cracks across the top but no sinking. I sieve the spelt first, so perhaps that is unbalancing something. But as you said, it dosen't alter the taste and we eat every crumb!
We've just had a weekend in Madrid and I took the cold box with slices of spelt bread and a pot of honey, so we had breakfast in the hotel room.


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Great Janet!!!

I think we have to 'develop' some sort of dexterity in everything you do to become a sort of expert..

Once you stop doing the things you are good at, you tend to forget how to do it..

I am now baking another bread.. Putting all the ingredients in is a matter of a few minutes!!

Hope to get some more ideas for breads and other baking stuff!!!

Cocky
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Anyone have a recipe for pumpkin bread?  Eitehr a quick bread or a yeast bread would be fine.
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Jill -- If you're talking about yeast bread (apparently Janet is not), then here's what I do:

Get a smooth-textured dish towel (not terry cloth or anything similar), such as a "flour sack" towel.  Get it completely wet under the faucet.  Wring it out pretty good -- so it's not dripping, but still definitely wet.  Gently arrange it over the loaves of bread -- I usually include a "pleat" over the center of each loaf, to allow for expansion.  The towel does end up resting on the loaf, and I don't put any "non-stick" coating on the dough, but [*knock on wood*] my towel has never stuck to the dough.

I put in 500 mg Vitamin C and 1 Tbsp molasses per loaf.

Plus, as mentioned above, I let it rise only till it looks almost ready, then bake it.


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Hi Carol,
Excuse me but I thought my bread was yeast bread, it's spelt bread I'm going on and on about!


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I'm not having too much luck w/ making my own bread.  I can't have wheat because I'm type A2B, according to Live Right 4 Your Type, but is gluten out, too?  When I make my bread in the machine, I use either spelt or oat flour.  The oat flour comes out too flat & doughy, & the spelt comes out very dense & hard.  Any help I can get will be greatly appreciated.
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I've had good success, using Cocky's recipe for spelt bread. I sieve the flour to make it less dense and as she suggested, slice it and freeze it, that way it's always fresh. Especially if only two people are eating it.
Have a go, don't be put off. Mine sinks a little, so I'm experimenting to find the right balance for my bread machine.


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Quoted from janet
Hi Carol,
Excuse me but I thought my bread was yeast bread, it's spelt bread I'm going on and on about!


Not meaning to cast aspersions upon your bread, Janet!  I just saw where you mentioned putting in "an extra half tsp of baking powder," so assumed it was spelt quick bread rather than spelt yeast bread.

Just wanted to make it clear that what I was saying applied only to yeast bread.



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theminx,
try using both flours in one, see how that works out.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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I just made 2 perfect loaves of spelt bread for the first time.  I did a few things different so I can't say what it was.  For starters I used Ghee instead of Olive Oil which I've never done.  2nd, I used sugar and honey instead of molases and honey, which I've never done and 3rd, I had to add almost another 1/2 cup of water while the machine was still running becuase the flour is not as moist as it was about a year ago or so and the normal amount of water is just not enough any more.  So I poured in tiny amounts to keep the machine running until all was moistened, then turned the machine off to let it rest, like I usually do.  I eventually turned it back on for just a few minutes then made my loafs by hand and put them in pans to rise while I baked some spelt/oatmeal/raisin cookies.  So the kitchen and stovetop were nice and warm while I was baking and letting the bread rise nearby.  I was getting worried cuz you all were saying don't let it get too big, but the cookies weren't done and I thought it would fall from waiting too long.  It didn't!  And we ate the baby loaf all up and everyone loved it.  I have never made a loaf yet that passed all four of our inspections but the true test will be tomorrow, not warm out of the oven with my 11 year old.  She's the fussiest.  I'm thinking it was the sugar cuz I've heard that makes yeast do its thing, but I didn't have Vit C and was afraid to try Rose Hips.  In any case, I'm happy cuz I was all out of the $5.35 loaves of spelt bread that I usually buy and that's getting a little pricey for me.


~jill~A+ + O+ = 2 O-'s!!!
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nice job!!! )


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Isn't it a wonderful feeling?  


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Sandra_Aruba
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Could I use rice flour instead of Spelt flour? (at least until my spelt flour gets here).
Also could I do that for anything that calls for flour (like cookies)?

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Quoted from Sandraruba
Could I use rice flour instead of Spelt flour? (at least until my spelt flour gets here).
Also could I do that for anything that calls for flour (like cookies)?


Well, yes and no.  Rice flour has NO gluten....spelt flour does.  It wouldn't be a 1:1 trade.  Most rice breads have a blend of brown rice, sweet rice, regular rice, potato starch, cornstarch...you name it....to be the "flour".

Rice breads won't rise like a spelt bread (again, the gluten thing...or lack thereof).  Cookies...well, I haven't made that many cookies with rice flour.  They tend to have somewhat of a gritty taste - not totally bad, but sometimes I notice it more than others.

A good place to look for recipes like that would be a gluten free website, or do a google on "celiac".





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Fieldmouse
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Hi, I've never done this before, so I hope I clicked on the right thing! Does anyone know how to make "regular" bread machine yeast into the "rapid rise" kind of yeast? I have no idea what makes the "rapid rise" "rapid" so I was hoping it was something I could do at home. Thanks!
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Quoted from Fieldmouse
Hi, I've never done this before, so I hope I clicked on the right thing! Does anyone know how to make "regular" bread machine yeast into the "rapid rise" kind of yeast? I have no idea what makes the "rapid rise" "rapid" so I was hoping it was something I could do at home. Thanks!


I don't know of a way to make it into Rapid Rise yeast.  But you can buy Rapid rise yeast in packets in the grocery store.  


~jill~A+ + O+ = 2 O-'s!!!
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Hi, yes, I know that's true, but the whole food mart I use never has the "rapid" type, only the "regular," so I end up having to go to two stores in order to get it when I need it. Thanks!
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Well just wanted to add here as well that I made my spelt bread now for the third time (according to the Cocky's recipe) and every time I eat it I think I died and gone to heaven. I just love that bread!!! I only don't add the vitamin C or the Lecithin, because I simply don't have that and the Lecithin I can't get here. But it doesn't matter the bread is very, very, very good!!!!!

I always put my slice in the toaster until it's nice and warm then put some mozzarella cheese on top and I am soooooo happy!!!!  
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Yes Sandra, I know the feeling - everytime I make a new loaf it's so satisfying and the smell of it cooking..........


Janet
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I am thinking I need to buy a bread dough mixer to replace my bread oven since I don't use the bread oven to bake the bread anyway.  I am only using it as a mixer and it mixes enough dough at one time for 16 rolls, or 2 pizza crusts, or 1 large & 1 tiny loaf of bread.  It's getting to be that I need to bake 2-3 times a week so I'm thinking if I could make a bigger batch all at once, I could freeze some or just keep it in the frige if I'm not sharing with the in-law's.

Can anyone suggest a good bread mixing machine that isn't going to cost me an arm or a leg?  I don't need anything super large.


~jill~A+ + O+ = 2 O-'s!!!
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Carol the Dabbler
Tuesday, March 14, 2006, 8:17pm Report to Moderator Report to Moderator

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Before Mom "retired," she mixed/kneaded her bread in a KitchenAid mixer with a dough hook.  It worked very nicely, and of course she could mix/knead just as long (or as short!) as desired, presumably making this a very nice machine for working with spelt.  She would make 2 large loaves' worth of dough, then turn right around and make another batch, so all 4 loaves would be ready for the oven at the same time.  It's possible that their larger mixers could make more dough at once -- I have no idea.

The KitchenAid can of course also be used as a regular mixer.  A meat-type grinder attachment is available, which I believe someone on the forum was using to make nut butter.  And I believe that other attachments are available as well.  It even comes in a variety of colors, if you're into that sort of thing!  I saw a sunny yellow one and a cheery orange one in a store window last weekend.

I know there are machines that will make many loaves' worth of dough per batch, but to the best of my recollection, the ones that I've seen a) are large, b) are expensive, and c) can be used only for making bread.  Somebody please correct me if I'm not up to date!


Carol

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Thanks Carol, I think that's the one my mother has as well, with all the attachements.  She can even make pasta with an attachment.  I might have to bite the bullet and look into one of those.  I could be rid of my old hand mixer, the bread oven and an Oster meat grinder and perhaps it would take up less space?  I'll have to check out mom's and see just how big it is again.


~jill~A+ + O+ = 2 O-'s!!!
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Carol the Dabbler
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They make several different sizes.  If your mother's is too big for your space or too small for your bread batches, you might check online for information on the other models.  Just be sure that the model you choose will take any attachments that you're interested in -- including the dough hook, of course!



Carol

A+ nonnie married to an A+ secretor

Revision History (1 edits)
theminx  -  Wednesday, March 15, 2006, 2:33am
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Thursday, March 16, 2006, 12:29am Report to Moderator Report to Moderator

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Quoted from Cocky
Hi all there who want to bake bread!!

I am addicted to my breadmachine!


What brand and model bread machine do you have? I'm going to be on the market for potentially two of them since I would prefer not to have cross contamination between the bread I make for my husband and the bread I will attempt for myself being gluten intolerant.



Missy - O+ non-secretor with a side of celiac  
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Sandra_Aruba
Sunday, March 19, 2006, 3:34pm Report to Moderator Report to Moderator
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I have a toastmaster breadmachine. Cost me about 75 dollars.

But that is not what I wanted to say originally. I just came back from the supermarket and guess what they had?? SPELT Flour!!! Guess I don't have to bother my friend anymore, so she'll be happy.  
But they also had rye flour and Soy flour! So can I use cocky's recipe and make the same bread with rye flour?

And does anyone have any good ideas for the soy flour. I just bought it thinking I would be able to put it to some use here or there.  
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geminisue
Sunday, March 19, 2006, 4:32pm Report to Moderator Report to Moderator

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I have a wheat substitution list, spelt flour is the same amount as wheat flour
                                             rye flour is 1 1/4 cup to replace 1c  "      "
                                             soy advises 1/2Csoy+1/2C Potato Starch Flour per one cup wheat
                                                                                                                                    flour
I don't know what potato starch flour is, maybe somebody else will know.  Good luck with your new bread machine.
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Carol the Dabbler
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Potato starch or potato flour is commonly available in health-food stores, for use in gluten-free baking.

However, it is presumably an Avoid for anyone who cannot have potatoes.


Carol

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My bread machine is a no brand one.  I've had it forever and it still works.  BUT if I just let it go and do its thing, it mixes too long for spelt flour.  So I use it on manual and don't bake in it.  I really helps since I have whimpy arms and shoulders from my car accidents.

Remember if you're working with Spelt flour not to mix it more than 4 minutes in the initial mixing or it will ruin your dough.  I've finally got my water to flour ratio down pat and I turn off the machine in less than two minutes and allow it to sit a while before turning it back on.


~jill~A+ + O+ = 2 O-'s!!!
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What a dangerous week I have had at home this week. QVC had all kinds of great stuff that I've been holding off buying, which I'm glad of. I finally did it, I purchased a bread machine that I can't wait for it to come in. I already have the flour waiting for the delivery.

Hubby will get the first loaf of 100% rye.

Product Detail
   
 Item Number K5850


Technique Stainless Steel Convection Bread Maker

Retail Value $158.00
QVC Price $92.25
Introductory Price $83.78
Shipping and Handling $10.97
Save! Buy two or more and save on S & H. Click here for details.


Nothing tastes--or smells--like freshly baked bread. And, with this Technique(R) by Cook's Essentials(R) bread maker, you can bake up a delicious loaf in no time. This sleek unit offers over 300 options, including gluten-free and low-carb programs, convection baking, and a fruit, nuts, and herb dispenser. It's also equipped with a horizontal baking pan, a removable lid with a see-through window, and a 24-hour baking delay. Also ideal for whipping up pizza, bagel, and pasta dough. 60-minute power backup. Oven light.

Measures 15"L x 12-1/2"H x 9"W.

UL listed. 1-year LMW.

Brushed Stainless Steel.

I didn't buy two. I wasn't feeling that brave that I would be successful at this.  


Missy - O+ non-secretor with a side of celiac  
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Lola
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dangerous road you are taking, Missy!!!! (just kidding  

wish you lots of success with your bread baking""


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Missy
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Thanks, I think I will need all the luck I can get.


Missy - O+ non-secretor with a side of celiac  
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tubbygalore
Friday, April 28, 2006, 6:34pm Report to Moderator Report to Moderator
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The spelt bread recipe from the Cook Right book is excellent!  It doesn't rise as much as shop bought bread but it tastes sooo much better and is really filling.  
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Tonya
Tuesday, June 13, 2006, 10:54am Report to Moderator Report to Moderator
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Sorry to resurrect this older thread, but I'm desperately looking for a type B-safe recipe for bread using the breadmaker.  I'm cooking illiterate, so I truly need a recipe that is to the letter and dummy-proof.  (I actually only have the breadmaker cause it's dummy-proof!)  I've tried purchasing some of the B-safe breads in the store that I can find, but I haven't been that big of a fan of Ezekiel or rice breads.  They're okay for sandwiches, but not for toast!  

Revision History (1 edits)
theminx  -  Tuesday, June 13, 2006, 10:55am
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Lola
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have you searched recibase for a compliant bread?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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Tonya
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Yes. I didn't see anything for a breadmaker.
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http://www.dadamo.com/typebase4/recipedepictor.cgi?138
substitute accordingly.....
Quoted Text
Oatmeal spelt bread

--------------------------------------------------------------------------------
Blood Types
A

Category
Other

Description
This is a bread machine recipe adapted from "Great Bread Machine Recipes" by Norman A. Garrett. It makes a flavourful but heavy bread. (1 lb loaf) I have achieved good results with my machine, a Proctor -
Silex. You may have to experiment a little to get good results.

Ingredients
3/4 teaspoon active dry yeast
1 tablespoon brown sugar
3/4 cup rolled oats
1 1/2 cups spelt flour
1/2 teaspoon salt
2 1/2 teaspoons soy milk
1 tablespoon olive oil
1 tablespoon molasses
3/4 cup warm water

Directions
Place into bread machine according to manufacturer's instructions.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Tonya
Monday, June 19, 2006, 10:38am Report to Moderator Report to Moderator
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I did see this one when I searched.  However, two of the ingredients are on the avoid list for those of us who haven't a clue of secretor status.  Like I said, I am the worst cook in the world, so there's no way I can make substitutions on my own.
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we might be able to help you substitute.....
tell us which ingredients are avoids and we ll give it a try.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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Tonya
Tuesday, June 20, 2006, 11:45am Report to Moderator Report to Moderator
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Thank you!  I'm supposed to avoid much soy or sugar.  The rest of the ingredients are fine.
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Sifted flour has more air, so you are using less flour.


Certified: A-518 IfHI 2003
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Lola
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substitute a compliant flour instead....
and agave nectar perhaps for sweetness.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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buttercup
Monday, August 7, 2006, 2:13pm Report to Moderator Report to Moderator
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Hi everyone
Last night I made a loaf of machine spelt bread using the receipe above,but for the liquid I used weak steeped green tea and 2 tablespoons of olive oil ,I was pleased with the taste.I have been experimenting lately and using steeped organic green tea for some of the liquid in my muffins and cookies.I am pleased with the results.I thought I would share this with everyone.Happy  Baking
                                                                                                                    buttercup
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iolanif
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Theminx asked about yeast. Cook right for your type says to put yeast in with the liquid.  It works well for me
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buttercup,
thanks for sharing the green tea tip with us!

sorry I missed your post.....I must have been away then.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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Krystine
Sunday, August 26, 2007, 1:41pm Report to Moderator Report to Moderator
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My husband (an O) was getting tired of eating rye bread. We live in a small town, and I couldn't find any other compliant bread, so I bought a Cuisinart convection bread maker and some spelt flour and tried the Spelt bread recipe... it came out absolutely delicious.

First, the recipe follows my (lazy) 5 ingredient rule about cooking (no more than 5 ingredients except for water, salt and pepper), and secondly, it was so easy to make!  I made sure to put the ingredients in the machine in the right order, pushed the buttons and voila, a few hours later, had a nice, moist loaf of bread with a beautiful crust.

My husband was thrilled and I was impressed that I could pull a recipe off this site and have it come out so well the first time. Kudos to whoever submitted that recipe!

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thanks for sharing!
enjoy your spelt bread, lucky you!!! lol


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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grooviechickie
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I have this bread recipe which can be mixed in the breadmaker or by hand.

Bear with me as I don't know AB or B diets very well, so let me know what ingredients in here are avoids!

  • 1.25 cups warm water
  • 7g sachet dry yeast
  • 2 teaspoons honey (if allowed - could use a little molasses or maple syrup?)
  • 0.5 teaspoon salt
  • 3.5 cups BTD compliant flour (I use a soy flour I buy in my local food co-op)
  • 2 tablespoons olive oil (plus a little extra for brushing on top before baking)
  • 1 tablespoon sesame seeds (or other compliant seeds)


For the breadmaker, put in all wet ingredients first, then add the dry ingredients. Set to a "dough" setting (so it doesn't cook). Once it's ready, go to step 3 below.

Step 1: For handmade, combine 0.5 cup of the warm water, the yeast, honey and salt in a jug. Cover and stand for 5 minutes until bubbles appear on the surface.

Step 2: Sift the flour into a large bowl. Add the yeast mixture, the oil and the remaining water. Stir to form a soft dough, then turn out onto a floured surface and knead for 10 minutes.

Step 3: Preheat oven to 200C (375F). Grease two baking trays. Divide dough in half, and knead each half for a minute. Roll each piece into a 20cm (8inch) round. Place one on each tray, cover with plastic wrap and stand in a warm place for an hour until doubled in size.

Step 4: Remove plastic wrap. Brush loaves with a bit of oil, and sprinkle with BTD seeds. Bake for 10 minutes, then swap trays over in oven and bake for another 5-8 minutes until golden.

Revision History (2 edits)
grooviechickie  -  Tuesday, November 6, 2007, 2:27am
grooviechickie  -  Tuesday, November 6, 2007, 2:27am
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Lola
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thanks for sharing your recipe!

would you like to add it to the recipe section?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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grooviechickie
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I might just do that.  
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Ok, yesterday I had my first experience with my new bread machine.  I went for a spelt loaf (recipe from database, with some subs for compliance).  It did not go well lol.  It was flat as a pancake, although it tasted good  .  Next time I will try a cycle on the machine that has a shorter kneading time, that might help.  What about rises?  Does spelt only need one of those too?

Must get some lecithin too, that may also help.


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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We recently got a Kenwood BM256 breadmaker, the one with the Rapid Bake. So far I've managed one (rapid programme) rye brick and one (basic programme) kamut brick. There are 13 different settings but only 4 recipes included in the booklet.

I had a look on their website and found 100s of recipes but not one for any flour that I can eat. I've searched the web and not found any recipes that don't include avoids, and I simply don't know enough about how bread works to make substitutions. Help!

Does anyone know how kamut, amaranth, quinoa and teff flours differ from the more standard flours? And what I can do (add rice flour? change dry/liquid/sweetener proportions?) to produce something edible?

Thanks in advance!


Note to self: I am me, and also an O-nonnie - I'm allowed not to fit the mould.
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Lola
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try the general search button and type in bread machine or maker......
there are loads of threads discussing different ways of using their bread makers.....

it s the lack of gluten in these flours that turn them into bricks


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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printenna
Monday, March 17, 2008, 5:32am Report to Moderator Report to Moderator
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Hey, Thanks for making this a sticky, We got a breadmachine as a wedding present and that was almost 2 yrs ago and it was never used!   I turned it on yesterday and it is working so I think I will be bread making this week  
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Lola
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nice!
let us know how your creations come out!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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purzo2
Wednesday, March 26, 2008, 1:30am Report to Moderator Report to Moderator

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Hi Everyone!  I am not bragging when I tell you that I have succesfully made 4 breads in my breadmachine that are BTD compliant.  There are 2 reasons I was successful.  One, my mother in law has been on the diet for years and she has been grinding her own grains for 20+ years so the woman has done it all.  Two, the Cook Right 4 Your type book mentions that you will get more bricks than treats when you first start off.  

The one tip that I started with immediatly was to completely dissolve the yeast before putting it in the machine.  All wet ingredients and then dry.  I have been using buckwheat and white spelt mix.  It makes a very good sandwich bread or toast.  It does dry out quickly so then it makes AWESOME croutons.  I am still in the experimental stages of other breads but the book has been VERY helpful.

This weekend I hope to make 4 loaves to have on hand (I also ran out of spelt and cleaned my organic store out).  I will let you know how it goes.  I am also going to try the recipe at the start of this thread.

Megan


"Everything you do right now ripples outward and affects everyone. Your posture can shine your heart or transmit anxiety. Your breath can radiate love or muddy the room in depression. Your glance can awaken joy. Your words can inspire freedom. Your every act can open hearts and minds." -David Deida
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Lola
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great job!
http://www.spelthealthy.com/index.html
cookbook for spelt titled Spelt Healthy!. The book has about 100 pages of background information about spelt, such as history and how to work with it in the kitchen. It also has more than 200 recipes for all sorts of things.

also pm Larry about his book, it s a great kitchen companion!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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purzo2
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thanks for the link.  that is just what we need!  My mother in law would probably like it too!
Megan


"Everything you do right now ripples outward and affects everyone. Your posture can shine your heart or transmit anxiety. Your breath can radiate love or muddy the room in depression. Your glance can awaken joy. Your words can inspire freedom. Your every act can open hearts and minds." -David Deida
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printenna
Wednesday, April 2, 2008, 5:20am Report to Moderator Report to Moderator
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Quoted from Squirrel
We recently got a Kenwood BM256 breadmaker, the one with the Rapid Bake. So far I've managed one (rapid programme) rye brick and one (basic programme) kamut brick. There are 13 different settings but only 4 recipes included in the booklet.

I had a look on their website and found 100s of recipes but not one for any flour that I can eat. I've searched the web and not found any recipes that don't include avoids, and I simply don't know enough about how bread works to make substitutions. Help!

Does anyone know how kamut, amaranth, quinoa and teff flours differ from the more standard flours? And what I can do (add rice flour? change dry/liquid/sweetener proportions?) to produce something edible?

Thanks in advance!


I tried with quinoa flour but I mixed 1 cup of quinoa and 2 cups of brown rye using the basic recipe (I have a Morphy richards breadmachine) for a 2lb loaf.

Try subsituting the recommended flour for quinoa or amaranth but do not do it with spelt (spelt - need to reduce the liquids by 10-15%).

I just baked the spelt bread using Cocky's recipe. My breadmachine has the fast bake too, but I did not use it, I stick to the sweetbread cycle (2:55)  or the speciality bread cycle(2:50) the difference is the knead and the raise time cycle.

I have to say, my 2 first tries are success, thanks to this thread and the recipe from the manual (just switch their flour out to a compliant flour) and 2:50 bake time.

Hope that helps!
A
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accidental_chef
Friday, April 4, 2008, 6:51am Report to Moderator Report to Moderator

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Printenna, where do you buy Quinoa? I'm also looking for Buck wheat...but whatever I found had Wheat mixed in it ..


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printenna
Monday, April 7, 2008, 5:52am Report to Moderator Report to Moderator
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Quoted from accidental_chef
Printenna, where do you buy Quinoa? I'm also looking for Buck wheat...but whatever I found had Wheat mixed in it ..


Cold Storage - under the flour/organic/health area. They have Buckwheat, Quinoa, Amaranth, Kamut as well. I love spelt bread,, so am weaning off spelt to Quinoa (I love the nutty taste!).

I am trying to find bulk flour seller.. I run out of flour really fast.  
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accidental_chef
Monday, April 7, 2008, 6:06am Report to Moderator Report to Moderator

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Quoted from 2854


Cold Storage - under the flour/organic/health area. They have Buckwheat, Quinoa, Amaranth, Kamut as well. I love spelt bread,, so am weaning off spelt to Quinoa (I love the nutty taste!).

I am trying to find bulk flour seller.. I run out of flour really fast.  


Ah...thought as much. Way out of my budget unfortunately ...


BTD compliance means: Definition of "Compliance"

[color=blue]Pranic Healer with http://www.pranichealing.sg/

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syren4444
Tuesday, November 18, 2008, 2:28am Report to Moderator Report to Moderator

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Hi, I really want to get a breadmachine, but I can't seem to find any recipes that . . .

use no spelt, rye, barley, etc (must be truly gluten free)

require no gums (xantham, etc)

and don't need vinegar.

Does that exist? Can you make a compliant non spelt bread?





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syren4444
Tuesday, November 18, 2008, 3:01am Report to Moderator Report to Moderator

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Also, has anyone tried 'expandex'?

http://expandexglutenfree.com/consumers/recipes.php





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Lola
Tuesday, November 18, 2008, 3:03am Report to Moderator Report to Moderator

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anything modified doesn t sound quite right to me.....


http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm
this type bread would be best when not using gluten


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Gumby
Tuesday, November 18, 2008, 1:42pm Report to Moderator Report to Moderator

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yes, you can make a gluten free bread in a bread machine.  I do.  it does take a bit of a committment, to figure out what works in your machine though.  i used the book that came with mine as a starting place in terms of ratios of dry/wet/yeast for each size loaf.  it takes some experimenting.  I found some on line that gave me ideas of what to try putting in, but it took a few experiments with my machine to get something I liked.  and I am still tweaking and experimenting.  (I find it is very machine dependent...shared a version of a recipe with someone with a different machine and it did not work at all...so it does take some fiddling...)

The bread is not pretty, and sometimes needs to be cut pretty thickly so it does not fall apart.  If you are thinking sandwiches, you might be disappointed *lol*.  


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

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Mayflowers
Tuesday, November 18, 2008, 3:18pm Report to Moderator Report to Moderator
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I've done it too, I just mix everything in a bowl, remove the paddle from the bread machine and pour in the machine and us the white bread setting. There's no kneeding on gluten free flours.
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syren4444
Tuesday, November 18, 2008, 3:30pm Report to Moderator Report to Moderator

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But what do you guys do since every recipes calls for xanthan gum or in my "A" case, potato flour?

I looked at that Sami'sBakery and their ingredients don't see, to have any.





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Ribbit
Tuesday, November 18, 2008, 3:35pm Report to Moderator Report to Moderator

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Sami's Bakery uses magic--I'm convinced of it.   Things like Sami's bread don't happen in my kitchen.


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syren4444
Tuesday, November 18, 2008, 4:37pm Report to Moderator Report to Moderator

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Hmm, sorry, that makes me suspicious, lol. Has anyone ever contacted them to make sure their ingredient list is accurate?





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Gumby
Saturday, November 22, 2008, 3:21pm Report to Moderator Report to Moderator

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my bread machine has a gluten free setting, which does a mix and just a bit of kneading.  So I just pour in the wet, add the dry and the yeast on top, and let it rip.  I take out the paddle when it beeps at me.  

without those avoid ingreds, you get a bread that is not much like a commercial gluten free bread...but it can be done.  I use eggs in mine.  and flax.  I think those are the main binders.  

one thing I discovered on my last loaf was what a difference a really good bread knife makes in getting nicer slices.  I thought my old knives were good, but happened to find a clearance sale on a henkel bread knife, the one where the blade hits the surface long before the handle...it cuts the bread sooooo much better!


Embracing my A-ness!    (Ok, that is waaaay better in print than it is out loud!      )

A+Sec Teacher follwing GT3/SWAMI diet
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