Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Diet and Nutrition    SWAMI Xpress  ›  Substitutions for bread making
Users Browsing Forum
No Members and 7 Guests

Substitutions for bread making  This thread currently has 2,460 views. Print Print Thread
2 Pages 1 2 » All Recommend Thread
tnahowru
Thursday, July 15, 2010, 12:25am Report to Moderator Report to Moderator

O+, GT1 Hunter, Super Taster, Non-Secretor
Summer: Realization, expansion.
Posts: 65
Gender: Female
Location: San Diego, CA
Age: 58
Having a lot of trouble finding recipes with none of my avoids in it for making bread.

I can't have spelt.

Is there a substitution for corn starch? I can't have potatoes or tapioca, so I can't have potato starch or tapioca starch right?

I've been searching all the bread recipes for the past two weeks, and even on google.

I just don't know what to do next. My poor new Z bread machine just waiting to be used.


Also, how do Ilook back to see if anyone has responded to this post?

Tank you good people for any help.


Tina
O+, 38% GT1  
Logged Offline
Private Message Private message
Lloyd
Thursday, July 15, 2010, 12:30am Report to Moderator Report to Moderator

GT1 (Hunter)
Sa Bon Nim
Administrator
Posts: 7,295
You might use sweet rice flour (rice starch) instead. Arrowroot is another possibility.
Logged
Private Message Private message Reply: 1 - 49
tnahowru
Thursday, July 15, 2010, 12:33am Report to Moderator Report to Moderator

O+, GT1 Hunter, Super Taster, Non-Secretor
Summer: Realization, expansion.
Posts: 65
Gender: Female
Location: San Diego, CA
Age: 58
Arrowroot is an avoid, but I will try the sweet rice flour (rice starch). Thank you Lloyd!


Tina
O+, 38% GT1  
Logged Offline
Private Message Private message Reply: 2 - 49
PCUK-Positive
Thursday, July 15, 2010, 1:15am Report to Moderator Report to Moderator

Gatherer Rh+, NN, (lewis a+ b-) [Duffy Fy(a+b+) ]
Kyosha Nim
Posts: 4,940
Gender: Male
Location: UK
Age: 53
have you thought about amaranth, millet or quinoa?


Kind Regards PC. FIfHI Swami III Pro

Partner (F) is O+(Non) MN. Duffy Fy(a+b+),  Lewis (a+ b-) Gatherer.
DD ( is O+(Non)NN, Duffy Fy(a+b-) Lewis (a+b-) Gatherer
Logged
Private Message Private message Reply: 3 - 49
PCUK-Positive
Thursday, July 15, 2010, 1:17am Report to Moderator Report to Moderator

Gatherer Rh+, NN, (lewis a+ b-) [Duffy Fy(a+b+) ]
Kyosha Nim
Posts: 4,940
Gender: Male
Location: UK
Age: 53
to look back at thread check latest thread and member centre for old threads i think


Kind Regards PC. FIfHI Swami III Pro

Partner (F) is O+(Non) MN. Duffy Fy(a+b+),  Lewis (a+ b-) Gatherer.
DD ( is O+(Non)NN, Duffy Fy(a+b-) Lewis (a+b-) Gatherer
Logged
Private Message Private message Reply: 4 - 49
Lola
Thursday, July 15, 2010, 2:25am Report to Moderator Report to Moderator

GT1; L (a-b-); (se); PROP-T; NN
Sa Bon Nim
Admin & Columnist
Posts: 51,277
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57
beans work as well.....or a combination
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1287


''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!
Logged
Private Message Private message YIM YIM Reply: 5 - 49
Green Root
Thursday, July 15, 2010, 6:32am Report to Moderator Report to Moderator

SWAMI / Hunter 50 %-nonGath / Taster / Receptor wv
Autumn: Harvest, success.
Posts: 390
Gender: Male
Location: Finland
Age: 31
My wife has baked some very good-tasting bundt cakes with - among others - buckwheat flour. I don't know if that's also avoid to you and unfortunately that's not easy to find on groceries. The constitution of the lattest cake was excellent.


He [Jesus] is the atoning sacrifice for our sins, and not only for ours but also for the sins of the whole world.
(1 John 2:2)
Logged Offline
Private Message Private message Reply: 6 - 49
unveganista
Thursday, July 15, 2010, 6:42am Report to Moderator Report to Moderator
Guest User
Chia seeds can be ground up and added to non gluten breads to help it "stick together".  I have tried millet flour in breads and found it VERY crumbly.  I like Bob's Red Mill brown rice flour as it seems to be a finer ground flour and not as grainy as some.
Logged
E-mail E-mail Reply: 7 - 49
Cristina
Thursday, July 15, 2010, 6:48am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,550
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
I am in the process of making a rice bread with my own buckwheat starter ... got a few more hours of rising ... The dough has expanded quite a bit.  it is my first attempt at making it, so I started with not much dough ... Just a cup of starter and 3 cups of rice flour ...  Not sure which thread I am posting the process in, but, you will soon find out how it goes ... somewhere in the forum ...  




Logged Offline
Private Message Private message Reply: 8 - 49
Changeling
Thursday, July 15, 2010, 1:45pm Report to Moderator Report to Moderator

GT1 Nonnie Hunter ~ Rh-
Summer: Realization, expansion.
Posts: 86
Gender: Female
Location: Wisconsin - USA
Age: 60
Quoted from Cristina
I am in the process of making a rice bread with my own buckwheat starter ... got a few more hours of rising ... The dough has expanded quite a bit.  it is my first attempt at making it, so I started with not much dough ... Just a cup of starter and 3 cups of rice flour ...  Not sure which thread I am posting the process in, but, you will soon find out how it goes ... somewhere in the forum ...  


Ooooooooh Christina...PLEASE post your results soon!  Since I make gluten-free breads, I will be quite interested.

Changeling
Logged Offline
Private Message Private message Reply: 9 - 49
Changeling
Thursday, July 15, 2010, 2:28pm Report to Moderator Report to Moderator

GT1 Nonnie Hunter ~ Rh-
Summer: Realization, expansion.
Posts: 86
Gender: Female
Location: Wisconsin - USA
Age: 60
Tina:  I have been baking gluten-free for a while now and have a great substitution chart for flours based on their fat/protein/carb/fiber content.  It has helped me to make good substitutions.  

Lloyd's suggestion of sweet rice flour (also called glutinous flour even though it does NOT contain gluten) would be your best bet.  But, since it contains slightly fewer carbohydrates, you'll have to use slightly more.  Recipes calling for 1/3 C. of cornstarch, would probably need about 1/2 C.+ sweet rice flour.  To counteract the dry effect of the rice, you might also want to add some ground flaxseed which adds and helps to retain moisture.  However, keep in mind that the finished texture won't be even remotely close to "regular" wheat based bread.

I would add that when I make gluten-free bread, I use a stand mixer.  I have not had any luck with a bread machine for gluten-free or spelt-based bread.

Perhaps a better way to approach this would be to find a non-sweet, rice-based quick bread or flat bread.  Either could be made with any of the other flours suggested here and would be better alternatives.

Exactly what are the "flours" you CAN have from your superbeneficial and neutral list?

Changeling
Logged Offline
Private Message Private message Reply: 10 - 49
Lloyd
Thursday, July 15, 2010, 3:02pm Report to Moderator Report to Moderator

GT1 (Hunter)
Sa Bon Nim
Administrator
Posts: 7,295
Quoted from Cristina
I am in the process of making a rice bread with my own buckwheat starter ... got a few more hours of rising ... The dough has expanded quite a bit.  it is my first attempt at making it, so I started with not much dough ... Just a cup of starter and 3 cups of rice flour ...  Not sure which thread I am posting the process in, but, you will soon find out how it goes ... somewhere in the forum ...  


Interested in a 'starter'. Do you have that somewhere or plan to put it somewhere?
Logged
Private Message Private message Reply: 11 - 49
tnahowru
Thursday, July 15, 2010, 9:20pm Report to Moderator Report to Moderator

O+, GT1 Hunter, Super Taster, Non-Secretor
Summer: Realization, expansion.
Posts: 65
Gender: Female
Location: San Diego, CA
Age: 58
Hi Changeling!

thank you for the information. here are the flours i can have...(some may not be flours)

*sesame flour     
*flaxseed flour
any bean flour
fonio
*jobs tears
*larch fiber
melanga
quinoa
rice bran
tannier
teff
*xanthosoma


Tina
O+, 38% GT1  
Logged Offline
Private Message Private message Reply: 12 - 49
tnahowru
Thursday, July 15, 2010, 9:21pm Report to Moderator Report to Moderator

O+, GT1 Hunter, Super Taster, Non-Secretor
Summer: Realization, expansion.
Posts: 65
Gender: Female
Location: San Diego, CA
Age: 58
Changeling can you send me your chart? or copy and paste it here ))


Tina
O+, 38% GT1  
Logged Offline
Private Message Private message Reply: 13 - 49
tnahowru
Thursday, July 15, 2010, 9:29pm Report to Moderator Report to Moderator

O+, GT1 Hunter, Super Taster, Non-Secretor
Summer: Realization, expansion.
Posts: 65
Gender: Female
Location: San Diego, CA
Age: 58
Hi Changeling!

thank you for the information. here are the flours i can have...(some may not be flours)

*sesame flour    
*flaxseed flour
any bean flour
fonio
*jobs tears
*larch fiber
melanga
quinoa
rice bran
tannier
teff
*xanthosoma

sorry, these are on my neutral list so i can also have...

amaranth, essene, lentil flour (dahl), manna bread, papadm, rice white


Tina
O+, 38% GT1  
Logged Offline
Private Message Private message Reply: 14 - 49
Changeling
Friday, July 16, 2010, 4:48am Report to Moderator Report to Moderator

GT1 Nonnie Hunter ~ Rh-
Summer: Realization, expansion.
Posts: 86
Gender: Female
Location: Wisconsin - USA
Age: 60
Tina,

No starches at all?  Hmmmmm.....must be because you are a nonnie.  That definitely makes things tougher.  If you can have sweet potatoes, you could use White Sweet Potato Starch available from Barry Farms.

Your best bet then would be a flax bread or a flat bread made with rice flour and either teff or amaranth.  You could also use some quinoa, but I find it rather bitter.  If you can have almonds, you could add some ground almonds too.  Crepes made with alternative flours would make decent wraps also.

While I have never baked with legume flours, you might want to try this recipe http://www.livingwithout.com/issues/3_4/Gluten-Free-Sandwich-Wraps-1372-1.html made with rice and lentils.  It won't necessarily replace the fluffy white bread you may remember, but at least it would hold a sandwich.

I'm sorry I couldn't be more help.  If you're still interested in the flour chart, I could post it for reference.  Let me know.

Changeling


Logged Offline
Private Message Private message Reply: 15 - 49
tnahowru
Friday, July 16, 2010, 10:43pm Report to Moderator Report to Moderator

O+, GT1 Hunter, Super Taster, Non-Secretor
Summer: Realization, expansion.
Posts: 65
Gender: Female
Location: San Diego, CA
Age: 58
I CAN HAVE SWEET POTATOES! THANK YOU CHANGELING!!!

and Yes i'm interested in the flour chart. Thank you.


Tina
O+, 38% GT1  
Logged Offline
Private Message Private message Reply: 16 - 49
Jenny
Friday, July 16, 2010, 11:25pm Report to Moderator Report to Moderator

Swamied Warrior
Ee Dan
Posts: 1,771
Gender: Female
Location: Canberra, Australia
Age: 73
Quoted from Lloyd


Interested in a 'starter'. Do you have that somewhere or plan to put it somewhere?

there have been odd (I mean occasional) mails about starters..I think I left one yesterday on the thread which speaks of spelt experiments in bread machines.. there is so much spread out information here on line in several threads that someone could almost draw the group experience on natural breadmaking into a small book.



Eating half and exercising double.
Logged Offline
Site Site Private Message Private message Reply: 17 - 49
Changeling
Saturday, July 17, 2010, 12:21am Report to Moderator Report to Moderator

GT1 Nonnie Hunter ~ Rh-
Summer: Realization, expansion.
Posts: 86
Gender: Female
Location: Wisconsin - USA
Age: 60
Tina,

Hopefully the sweet potato starch will help you, but if you've never baked gluten-free, you'll pretty much have to re-learn how to bake!  I keep looking for that one really good recipe and I'm still hunting...ughh!!!

Check the web...there are lots of gluten-free bloggers who post their recipes and some provide decent substitutions for things you can't have.  In my case, I'm always looking for recipes that are gluten, dairy, potato and corn free.  It's exhausting but I keep looking anyway  

Good luck with all your experiments.  I've sent you a PM.

Changeling

Logged Offline
Private Message Private message Reply: 18 - 49
Cristina
Saturday, July 17, 2010, 12:31am Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,550
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
Check the fermenting and sprouting thread for a few ideas on starters for sourdough breads ...  




Logged Offline
Private Message Private message Reply: 19 - 49
Ribbit
Saturday, July 17, 2010, 3:30pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
Logged Offline
Private Message Private message Reply: 20 - 49
Cristina
Saturday, July 17, 2010, 7:31pm Report to Moderator Report to Moderator

SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343
Ee Dan
Posts: 3,550
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 63
yummy!!!




Logged Offline
Private Message Private message Reply: 21 - 49
yvonneb
Monday, July 19, 2010, 8:32pm Report to Moderator Report to Moderator

I am hunting...
Autumn: Harvest, success.
Posts: 343
Gender: Female
Location: Ireland
Quoted from Changeling

You could also use some quinoa, but I find it rather bitter.  If you can have almonds, you could add some ground almonds too.  Crepes made with alternative flours would make decent wraps also.


If you wash the quinoa first it takes the bitterness out of it. Of course you'd have to dry it before grinding.

A small coffee grinder will get you started, but of course a proper mill would be best!
One with stone 'grinding wheels' makes the fluffiest flour (great for baking), one with stainless steel 'grinding wheels' is easier to keep clean, but makes a slightly 'grainier' flour.
If you are grinding regularly and mainly grain, go for stone, if you are also grinding oil rich seeds go for steel (the oil clogs up the stone and the residue will go rancid in there- the steel one will wash in your dishwasher)

I make a batter with 1 mug (large cup holds appx 330 ml of water) quinoa flour/ riceflour/ ground nuts & seeds/ 1 egg or some arrowroot and water/ ricemilk/ nut milk/ soy milk (whatever you are allowed). Make the batter not as runny as for baking pancakes. Put a good sized dollop into the centre of an european style waffle maker (see below), close it down (the batter will spread to the size of the waffle plates)  and bake (the european waffles haven't got the 'holes' in them I saw in the american waffles. They are also thinner and the surface is kind of dimpled)

Any of the difficult/ crumbly batters work in it great too, because it bakes the waffle top and bottom at the same time, so they don't brake apart.

Add some salt, herbs, caramelised onions, tomato paste, cayenne, spices etc for savoury waffles.
Add syrup, honey, vanilla, berries, cinnamon, almond essence etc for sweet waffles.

Let your imagination run WILD : ) : )

I like to drop in lots of really small dollops and they bake into 1 1/2" rounds that make a great TV snack!

http://www.waffle-makers.net/

Have fun!
Logged Offline
Private Message Private message Reply: 22 - 49
Changeling
Monday, July 19, 2010, 10:39pm Report to Moderator Report to Moderator

GT1 Nonnie Hunter ~ Rh-
Summer: Realization, expansion.
Posts: 86
Gender: Female
Location: Wisconsin - USA
Age: 60
Quoted from yvonneb


If you wash the quinoa first it takes the bitterness out of it. Of course you'd have to dry it before grinding...


Oh absolutely!  The quinoa MUST be rinsed several times before it is cooked.  I was just referring to my preference for the taste of certain flours.  Quinoa has always had a slight bitter taste that I don't care for. And since most O's should really just back off on the grains anyway, having less grains to choose from is probably better for me anyway.  

Changeling




Logged Offline
Private Message Private message Reply: 23 - 49
Bekki Shining Bearheart
Thursday, July 22, 2010, 10:47pm Report to Moderator Report to Moderator

SWAMI Explorer 51%, O+, Gemini, ENFP
Autumn: Harvest, success.
Posts: 410
Gender: Female
Location: New Marshfield OH
Age: 60
The flax meal foccacia bread recipe is really good, though my husband has altered it somewhat. Guess I will post those alterations...
Logged Offline
Site Site Private Message Private message Reply: 24 - 49
2 Pages 1 2 » All Recommend Thread
Print Print Thread

BTD Forums    Diet and Nutrition    SWAMI Xpress  ›  Substitutions for bread making

Thread Rating
There is currently no rating for this thread