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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  rice bread
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rice bread  This thread currently has 480 views. Print Print Thread
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diffy
Sunday, April 22, 2007, 5:53pm Report to Moderator Report to Moderator
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The (gluten-free) oat bread I used to enjoy is áoff limits now...being that the oats are an avoid for my type....
So I'm thinking of baking some kind of bread with rice flour. I have a feeling though that I still need to severely limit my intake of ANY kinds of grains. So if I do bake a rice bread I'd probably need to limit myself to letsay 3 slices per week? Or can I have it every day?
So what would a rice bread consist of? I'm thinking out loud....
á rice flour
á water
á yeast
á eggs
á salt
á sweetener: what kind of sweetener can I use? honey and sugar are avoids for me
á
Would love to hear from all of ya!

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diffy  -  Sunday, April 22, 2007, 6:39pm
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Lola
Sunday, April 22, 2007, 8:21pm Report to Moderator Report to Moderator

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Sa Bon Nim
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diffy
Sunday, April 22, 2007, 8:38pm Report to Moderator Report to Moderator
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I just knew I could count on Lola! Lola to the rescue! Thanks so much!
Is arrowroot allowed? how about baking powder/soda?
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Lola
Sunday, April 22, 2007, 8:43pm Report to Moderator Report to Moderator

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Sa Bon Nim
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both are ok, I believe.
Melissa is also gluten sensitive.....


''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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diffy  -  Sunday, April 22, 2007, 8:44pm
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italybound
Sunday, April 22, 2007, 9:08pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from diffy
Is arrowroot allowed? how about baking powder/soda?


Arrowroot is used as a sub for cornstarch. I can't tell the dif.  Re: baking powder, try to get the kind w/o almuminum and also watch for the cornstarch in it.  
Re: sweetener, have you tried agave nectar?  



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Lola
Sunday, April 22, 2007, 9:23pm Report to Moderator Report to Moderator

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''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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diffy
Sunday, April 22, 2007, 10:13pm Report to Moderator Report to Moderator
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Just came back from the hf store, got my first bottle of agave nectar! Yippee hurray! Now for the measurements....
I think if I bake a rice bread I will become addicted! I looooove starchy stuff....mmmm....me fraid I will gain a lot of weight....me fraid I will eat less of the befeficials and neutrals....sigh...I DO need a daily starchy fix though...uncooked kohlrabi just doesnt cut it.....
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Lola
Sunday, April 22, 2007, 10:29pm Report to Moderator Report to Moderator

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Sa Bon Nim
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try this next
Quoted Text
flax muffins.

1 1/4 c flour (spelt, kamut, or other)
3 c ground flaxseed
1 T baking powder
1/3 - 1/2 c molasses, either light or blackstrap
3/4 c milk, soy, nut, or regular skim (may need more)
2 T canola or walnut oil
1/2 c eggs (blended) or egg substitute

Preheat oven to 350 degrees.

Whisk together flour, ground flaxseed, and baking powder.  In a seperate bowl, stir together remaining (wet) ingredients,  Add to dry mixture and stir until just moistened (you may need a bit more liquid so the dough isn't too stiff).

Scoop into a 2 3/4 inch muffin pan coated with vegetable spray.  Bake until done, about 18 minutes.  Can be frozen for use as needed.  Makes 12 m.


''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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diffy
Sunday, April 22, 2007, 11:26pm Report to Moderator Report to Moderator
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Lola, thanks for the recipe, looks good..mmm.. Molasses is ok?...what about the milk? soy is an avoid and I'm highly sensitive to regular milk....can I use water instead? And it'll have to be rice flour for me, as I can't think of another flour....
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Lola
Monday, April 23, 2007, 4:22am Report to Moderator Report to Moderator

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Sa Bon Nim
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substitute all avoid ingredients....
use nut milk or other, like rice milk....what ever is fine for you.


''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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Henriette Bsec
Monday, April 23, 2007, 8:26am Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
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Quoted from diffy

So what would a rice bread consist of? I'm thinking out loud....
á rice flour
á water
áyeast
á eggs
á salt
á sweetener: what kind of sweetener can I use? honey and sugar are avoids for me


Yeast do not work very well with nongluten flour.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids

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diffy  -  Monday, April 23, 2007, 8:27am
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diffy
Monday, April 23, 2007, 12:14pm Report to Moderator Report to Moderator
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I've been using fast-rising dry yeast for a while now, with my gf flours and it works ok. No reported problems
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Henriette Bsec
Monday, April 23, 2007, 1:04pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
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Well maybe it is only fresh yeast ? that doesn┤t really work well.
However I have read that some of the gf flourmixes work fine
- but I am a really experienced baker and I find baking with rice, millet and (oat) is easier with cornfree baking powder.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
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Alia Vo
Monday, April 23, 2007, 9:31pm Report to Moderator Report to Moderator

Kyosha Nim
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Perhaps try experimenting with vegetable glycerine or 100% frozen juice concentrate, which is very sweet and lends well when incorporated with baked goods.

Alia


Alia A. Vo
A Positive Secretor
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BTD Lifestyle Since 1999
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diffy
Tuesday, April 24, 2007, 1:49am Report to Moderator Report to Moderator
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Henrietta, you use baking powder in place of yeast? hm, I'd like to give that a try. What are the measurements?
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