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BTD Forums  /  Cook Right 4 Your Type  /  rice bread
Posted by: 348 (Guest), Sunday, April 22, 2007, 5:53pm
The (gluten-free) oat bread I used to enjoy is  off 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....
  rice flour
  water
  yeast
  eggs
  salt
  sweetener: what kind of sweetener can I use? honey and sugar are avoids for me
 
Would love to hear from all of ya!
Posted by: Lola, Sunday, April 22, 2007, 8:21pm; Reply: 1
http://www.dadamo.com/bloggers/4/archives/00000239.htm
a recipe
Posted by: 348 (Guest), Sunday, April 22, 2007, 8:38pm; Reply: 2
I just knew I could count on Lola! Lola to the rescue! Thanks so much!
Is arrowroot allowed? how about baking powder/soda?
Posted by: Lola, Sunday, April 22, 2007, 8:43pm; Reply: 3
both are ok, I believe.
Melissa is also gluten sensitive.....
Posted by: italybound, Sunday, April 22, 2007, 9:08pm; Reply: 4
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?  ;)
Posted by: Lola, Sunday, April 22, 2007, 9:23pm; Reply: 5
here s a recipe
http://www.dadamo.com/typebase4/recipedepictor.cgi?423
Posted by: 348 (Guest), Sunday, April 22, 2007, 10:13pm; Reply: 6
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.....:(
Posted by: Lola, Sunday, April 22, 2007, 10:29pm; Reply: 7
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.
Posted by: 348 (Guest), Sunday, April 22, 2007, 11:26pm; Reply: 8
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....
Posted by: Lola, Monday, April 23, 2007, 4:22am; Reply: 9
substitute all avoid ingredients....
use nut milk or other, like rice milk....what ever is fine for you.
Posted by: Henriette Bsec, Monday, April 23, 2007, 8:26am; Reply: 10
Quoted from diffy

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


Yeast do not work very well with nongluten flour.
Posted by: 348 (Guest), Monday, April 23, 2007, 12:14pm; Reply: 11
I've been using fast-rising dry yeast for a while now, with my gf flours and it works ok. No reported problems:)
Posted by: Henriette Bsec, Monday, April 23, 2007, 1:04pm; Reply: 12
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.
Posted by: Alia Vo, Monday, April 23, 2007, 9:31pm; Reply: 13
Perhaps try experimenting with vegetable glycerine or 100% frozen juice concentrate, which is very sweet and lends well when incorporated with baked goods.

Alia
Posted by: 348 (Guest), Tuesday, April 24, 2007, 1:49am; Reply: 14
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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