tag:blogger.com,1999:blog-6454531829676162260.post7399458374937694206..comments2023-10-23T13:07:54.920-07:00Comments on Mennonite Girls Can Cook: "It Can't Be Done!" - Says who??Lovella ♥http://www.blogger.com/profile/13870567090244361779noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-6454531829676162260.post-7727937985849740542016-01-03T23:32:47.239-08:002016-01-03T23:32:47.239-08:00Yes, Elise, I can't stomach any of the commerc...Yes, Elise, I can't stomach any of the commercial bean flours either .. the taste and smell is just too strong! But the navy beans I grind myself do not offend - yes, you can grind them with a coffee grinder - grind/sift/grind until there is no more 'gritty' when rubbed between your fingers. I have a Wonder Mill, but used my coffee grinder before I got it. The reason I use the beans is because the navy beans mimic the flavor of wheat flour (which I still remember how it tastes) and as a side benefit it adds healthy protein to the flour mix. Hope that helps! Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-15521177494433813262016-01-03T18:51:46.063-08:002016-01-03T18:51:46.063-08:00Why do you use bean flour in a lot of our recipes?...Why do you use bean flour in a lot of our recipes? Do you find it adds a texture that other flours cannot give? I have tried bean flour and it was so bad that I am afraid to try again, but I suppose I could try making some with navy beans. Do you grind them in the blender or food processor?Elisehttps://www.blogger.com/profile/09385609725435654613noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-76463417647788244082015-09-08T17:12:20.389-07:002015-09-08T17:12:20.389-07:00I have not tried it in a bread machine, Pam ... s...I have not tried it in a bread machine, Pam ... so the only way to know if it works is to try it ! i'm sorry i don't have a bread machine or I would test it for you ! Let me know if it works. Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-18090486986462528012015-09-06T15:53:13.336-07:002015-09-06T15:53:13.336-07:00I am hoping to find a GF bread recipe that works w...I am hoping to find a GF bread recipe that works well in a bread machine. Do you think this one would work?Pam Schmidthttps://www.blogger.com/profile/10674788495308480567noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-42262372919916472172014-05-31T09:37:08.297-07:002014-05-31T09:37:08.297-07:00Thank you for your comment.. Elevation could well...Thank you for your comment.. Elevation could well have something to do with it... as well as other factors that don't always seem to be consistent, the humidity level, for example. <br />For me as well, the steam does not always result in the same level of 'extra' rise. As long as the loaf has risen and bakes well - that is good! Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-82808201998112067332014-05-29T11:04:50.475-07:002014-05-29T11:04:50.475-07:00Hi Julie, I've made the potato flaxseed bread ...Hi Julie, I've made the potato flaxseed bread twice. On both occasions, when I steamed the loaf before baking, it did not rise any more, as you mention in the recipe that it should. In the 20 minutes that I let it rise under stove range light, it did rise slightly above the top edge of the pan. Would elevation have anything to do with the fact that the steam rise did not rise the bread considerably more as you mention in your recipe - I live in Calgary, and elevation here is high.<br /><br />Otherwise, flavor of this bread is very close to that of wheat bread. I bake this loaf for friends and family that are celiac.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-58233912669008664132014-04-06T08:55:06.665-07:002014-04-06T08:55:06.665-07:00Hi ! I'm sorry you have allergies to wheat and...Hi ! I'm sorry you have allergies to wheat and corn ... but the answer to your question is easy ! Instead of cornstarch just use one of the other starches like Arrowroot or Tapioca starch/flour.... instead of cornmeal you can substitute pretty much any other gf flour such as brown rice flour, millet flour, oat flour , sorghum flour. If cornmeal is the only flour in a recipe then you would need to use a flour mix (flour/starch) - either your own mix or a packaged one. Hope that helps ! Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-75773809684677805112014-04-05T09:51:18.703-07:002014-04-05T09:51:18.703-07:00Hi Julie,
I was diagnosed with allergies to wheat...Hi Julie, <br />I was diagnosed with allergies to wheat and corn. Many GF recipes contain cornstarch or cornmeal and I was wondering what would be the closest substitutes so the recipe will still turn out? Thank you for all your amazing recipes and research!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-11655462975341640322013-04-09T07:45:10.812-07:002013-04-09T07:45:10.812-07:00Hi Dharlene.. I'm sorry your son has multiple ...Hi Dharlene.. I'm sorry your son has multiple allergies.. that always complicates things... The purpose of eggs GF is a binder and to help the dough rise so I think egg replacer might work. I haven't tried it so if you try it and it works let us know ! Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-7664914952376503492013-04-08T17:09:54.027-07:002013-04-08T17:09:54.027-07:00Hi Diana , I think the Masa Harina from the white ...Hi Diana , I think the Masa Harina from the white corn (sold by Bob Red Mill) should be pretty much the same as white corn flour, although they are made differently. Worth trying, isn't it ? <br />And 1 cup of ground potato flakes will yield 1/2 cup of potato flour. Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-88953802638329801882013-04-08T14:25:27.424-07:002013-04-08T14:25:27.424-07:00My son has recently developed a wheat allergy. He...My son has recently developed a wheat allergy. He also is intolerant of eggs and milk. Usually soy milk makes a good substitute for cows milk, but I'm not sure egg replacer will work well in place of the eggs. What is the function of eggs in GF bread? How can I replicate that function with another product? We would dearly love to find a bread recipe that works!Anonymoushttps://www.blogger.com/profile/08856409355169287633noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-72387432497176727462013-04-05T22:23:40.179-07:002013-04-05T22:23:40.179-07:00I agree with Heather. On our next trip to the coas...I agree with Heather. On our next trip to the coast we'll check him out. I can hardly wait! I am wheat and corn sensitive and do all my own baking. Kudos to this fellow for making people happy and offering choice. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-82954157258758520782013-04-05T22:14:24.732-07:002013-04-05T22:14:24.732-07:00Celiac disease can not be cured. It can be control...Celiac disease can not be cured. It can be controlled. The baker has tried to do something nice. I am certain the little girl's Mom is vigilant. Wheat and corn are my enemies so I gather bits of info and recipes from many places. This site is terrific! Making/baking bread at home in a safe, G-Free environment is the best way to go and that is what I do. Some folks are unable to do this, for whatever reason.<br /><br />I am sorry you have so many family members that are Celiac. Perhaps if you all got together and offered to finance the baker to build/create a G-Free bakery he would consider this an option. Maybe he's just a happy fellow that wanted to do something nice for people that can't have wheat, like me. After all, he does tell the Celiacs NOT to buy the bread. I don't see any problem.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-40840373813378391692013-01-04T05:52:12.518-08:002013-01-04T05:52:12.518-08:00Do you know if Masa harina is same as white corn f...Do you know if Masa harina is same as white corn flour? That is available here but all the corn flours they sell here are processed in facilities with wheat so we can't have them. Can you grind potato flakes to make potato flour? Anonymoushttps://www.blogger.com/profile/04591911218613984134noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-50974991888858574772013-01-01T22:58:25.077-08:002013-01-01T22:58:25.077-08:00Oh Anonymous , forgive me but I do have a funny pi...Oh Anonymous , forgive me but I do have a funny picture in my head of a gf doorstop! <br />Seriously, I am sorry you had such a disappointment and wasted time! <br />Your experience reminds me of when I recently had two unlabelled containers, knowing that one was xanthan gum and the other unflavoured gelatin. I thought I would just taste one to tell the difference. Well... I happened to taste the xanthan gum -- I shall NEVER do that again! It was like sticky slug slime that I thought I would never be able to clear my mouth of ! Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-18817381682396959632012-12-31T14:11:53.980-08:002012-12-31T14:11:53.980-08:00DO NOT make the same mistake that I did, thinking ...DO NOT make the same mistake that I did, thinking that white corn flour is the same as masa harina! Oh it is white, and flour like, and made with corn sure... but I now have a messy kitchen, a doorstop of a loaf of bread, and two hours of my life I will never get back ;-) Sigh. GF bread experiment fail #763. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-91880123795721451152012-12-30T19:11:18.859-08:002012-12-30T19:11:18.859-08:00Gina, thank you for your tips ... I did know about...Gina, thank you for your tips ... I did know about the dutch oven but I had never heard of the parchment paper. That sounds interesting and would maybe work even better than a dutch oven! I'll have to try it ! Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-59258168509405848702012-12-30T09:07:11.738-08:002012-12-30T09:07:11.738-08:00Hi Jack ... thank you for your comment. It seems I...Hi Jack ... thank you for your comment. It seems I missed your comment or maybe I did respond privately... but it showed up again in my in-box this morning -- so if I missed replying to you , I am sorry ... and if I did forgive the 'repeat' ... A couple of things come to mind -- the 20 minute rising time is approx. Rising time can vary -- so better to go by the visual doubling in bulk - if you don't let it rise enough before putting in the oven it will pretty much bake at that volume. <br />Also there is something about glass pans that doesn't work as well with gf bread as metal pans. <br /> Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-4388740791067165522012-12-29T19:13:56.371-08:002012-12-29T19:13:56.371-08:00Julie - This bread recipe looks amazing! I have n...Julie - This bread recipe looks amazing! I have never tried the steaming method that you describe, but I wish I had read this recipe a few months ago when I started developing my gluten-free baguette recipe. I have figured out a few different ways of trapping steam that work really well. One method is to cook the loaf in a large dutch oven with the lid on. The steam that escapes from the bread is trapped in the pot and it browns the crust. If you don't have a dutch oven or pot big enough to hold your loaf, the other thing I've done is I wrapped the loaf in parchment paper which I stapled closed. That had the same effect as the dutch oven technique. Your bread looks wonderful! Thanks for the recipe and ideas!Gina - Gluten-free Gourmandhttp://glutenfreegourmand.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-48233783567081995022012-08-10T16:24:10.477-07:002012-08-10T16:24:10.477-07:00I'm sorry Anonymous ... I somehow missed your ...I'm sorry Anonymous ... I somehow missed your comment. I don't know what the clerk was thinking, but there is a huge difference between potato flour and potato starch -- as much difference as there is between wheat flour and cornstarch. Using the starch instead of the flour would very much upset the balance and texture of the dough. <br />If you had a thick clump of dough that is not how it should look - it should be a thick cake batter consistency. <br />Yellow corn flour is also heavier than white corn flour - if you can't fine white corn flour try white rice flour instead. <br />Your dough didn't rise because it was far tooo heavy. <br />When the loaf is over the steaming water, the element is left on. <br />Hope that helps!Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-83336165172393905962012-08-09T14:39:38.984-07:002012-08-09T14:39:38.984-07:00Julie,
Well, I finally got around to giving the re...Julie,<br />Well, I finally got around to giving the recipe a try. I have to say ( and this is not a criticism of you) that I am terribly dissappointed with the results. I'm sure I have done something wrong. Probably sinned against the gluten god or something.<br />I followed your instructions to a T and even premeasured the ingredients, double checked, (because I've mis-measured before) and re-read the recipe several times before proceeding.<br />The loaf did not rise much during the 20 minute proofing. I placed the loaf in a long narrow glass loaf pan (as per my wife's request regarding the size of a slice). It is about half again as long as a regular loaf pan that I use for banana bread which I think is the "traditional" loaf pan.<br />I noticed your warning to NOT under cook. When 50 minutes were up, I checked the loaf. It was already very brown. I covered it with foil as the top of the loaf appeared to be more done than the part below it. I put it back in for 10 more minutes. the loaf looks more like melba toast that the picture you posted. there is another website that frequent and one of the notes that he points out is that we should go by weight rather than volume measurements. I'm not sure if this makes a difference or not. I'm waiting for my wife to come home. She won't be happy. I am not sure where to go from here. Please feel free to delete this post and reply privately. thank you.<br />jackJack W.https://www.blogger.com/profile/10275039266859203449noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-24879705320696100452012-06-19T11:50:06.444-07:002012-06-19T11:50:06.444-07:00Hi Julie;
I just made your Potato Flaxseed Bread a...Hi Julie;<br />I just made your Potato Flaxseed Bread and it's not looking like yours. I have a few questions:<br />1.Would the flours have made the difference....I used yellow corn flour because that's all I could find. I also used potato starch for the potato flour as well. The clerk in the store where I bought it from said she thought there was not much of a difference between the flour and starch.<br />2.The recipe says to beat on high for 5 mins.....I presume it's with an electric beater...which I did but it became a big clump of thick dough which I had to cut out of the beaters very so often so it would mix but the beaters seem to keep jumping over the dough.<br />3.The recipe says it raises quickly....mine didn't rise at all.<br />4.When the loaf pan gets set on the rack over the steaming water, should the element be turned off and just let the steam rise over the dough?<br />Hope your answers to my questions will help improve the outcome of the bread because both of my daughters are gluten intolerant and they're coming over in a few weeks so I want to work at this till it turns out to be a ebible product.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-49797479400540671152012-06-18T11:25:41.511-07:002012-06-18T11:25:41.511-07:00Hi Heather... thank you for your comment and I agr...Hi Heather... thank you for your comment and I agree with you in hoping that he will not ever be stopped from making his lovely bread. I don't think he ever will be -- not since he WAS stopped and then after an official investigation was cleared of all wrong doing. <br />'Red tape' sometimes creates unreasonable laws. He has never been anything less than honest about his bakery and his products. <br />It is true his bread is not made in a 'gluten-free' environment, but he does clean his bakery before he makes his gluten-free bread on its own. The same I do in my own kitchen !! I know several Celiac people who eat his bread regularly and have never reacted to it. I WISH he would have a gluten-free environment for his bread -- I told him he could get rich if he did and he replied he didn't care about getting rich - money isn't important to him! <br />So, unless things change - he and his gf products are not in danger of extinction and maybe one day he will venture into an official gf side to his bakery!Juliehttps://www.blogger.com/profile/02029451742280017744noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-9874616949404127552012-06-17T21:12:27.970-07:002012-06-17T21:12:27.970-07:00The baker on 6th street has never claimed that his...The baker on 6th street has never claimed that his bread is gluten free...In fact he warned me that it is not for people with Celiac disease!... He just makes this bread without wheat flour....Those who have a wheat intolerance but not an allergy can enjoy this bread and believe me, there are alot of us! If he wanted to have a gluten free bakery..that would be his choice! Please don't try to give this man trouble with inspections etc.. as he does warn people that wheat is used in the bakery and the bread is not made in a wheat free environment. People have varying degrees of wheat intolerance and it is up to them to be knowledgeable and ask him the appropriate questions. I know that my problems aren't severe but my IBS improves when I eat his potato breads rather than wheat breads and I'm hoping that "Red tape"...won't cause this baker to have to stop making his lovely potato breads one day! ... Sincerely..HeatherAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-55003884417574577002012-05-07T09:43:25.528-07:002012-05-07T09:43:25.528-07:00Julie,
What do you mean in the recipe when you say...Julie,<br />What do you mean in the recipe when you say "regular yeast". Do you mean a quick acting yeast like fleischman's or the Non-quick acting like the yeast that comes in a little cake?<br />I'm headed out shopping for potato flour. I didn't know there was a difference between that and potato starch. Duh!!! lol.<br />I went out Thursday and bought $50 worth of GF flours and Guar and Xanthum gum and made one loaf of bread. Yikes. gotta get those economics down.<br />At least the wife loved being able to have toast in the morning. next I'm working on some Chocolate cupcakes that don't taste like they have sand in them. <br />thanks again,<br />jackJack W.https://www.blogger.com/profile/10275039266859203449noreply@blogger.com