Comments for Real Food Made Easy

Comment on Gluten-free cinnamon raisin bread by mily/At Home In The Kitchen

mily/At Home In The Kitchen — Tue, 02 Mar 2010 09:47:09 +0000

Yummy, I am sold!
W
ill try to make this bread for my friend Alice who’s recently diagnosed as wheat-allergic –but not celiac– she ate gluten-filled bread all of her life until several months ago.

Do you think there is a difference between gelatin and agar powder that would affect the bread outcome? Could I use flax seeds instead? And replace all liquid sweetener with maple syrup without affecting the texture/structure?

Wish me luck for I’ve never done any GF bread. Will report back.

Thanks so much for sharing the recipe.

Comment on The Quest for Crust! by mily/At Home In The Kitchen

mily/At Home In The Kitchen — Tue, 02 Mar 2010 09:29:39 +0000

ditto. What a handsome crust! Looks like you got GF bread tamed.
I have the same question as that of Mimi’s. Do you have a picture of the crumb?
I am very curious a/b GF bread and even more so now I have strong many reasons to create gf bread for a dear friend, who’s just identified as wheat-allergic but not celiac.
I don’t have yet acquire any skills for bread in this area so will come back here frequently to learn more a/b your GF bread and your insights. Thank you.

Comment on Gluten-free cinnamon raisin bread by janice

janice — Sat, 27 Feb 2010 02:56:25 +0000

I haven’t tried that particular brand of Kamut, but have found that only the occasional person with wheat sensitivities is able to eat Spelt or the Kamut that I have access to — never folks with gluten intolerence, and definitely not those with celiac. If you do make the recipe with Kamut flour, you will need to adjust as this recipe has both xantham gum and guar gum to compensate for the absence of gluten. You probably also wont need the agar or gelatin powder.

Comment on Gluten-free cinnamon raisin bread by smilinggreenmom

smilinggreenmom — Fri, 26 Feb 2010 23:26:23 +0000

Yummy! I would love to try this using Kamut Khorasan Wheat! I just love the taste so much and it is especially great for some who have gluten intolerance! Thanks for sharing this!

Comment on Gluten-free cinnamon raisin bread by Jeanne

Jeanne — Fri, 26 Feb 2010 22:42:34 +0000

This bread looks great! I just love cinnamon raisin bread!

Comment on Gluten-free cinnamon raisin bread by janice

janice — Fri, 26 Feb 2010 22:39:52 +0000

Thanks Mimi, the texture on this bread is pretty “bready” but it requires several adjustments/additions to go from what is normally a somewhat crumbly texture to one that resembles the texture of wheat bread. In addition to xantham gum and/or guar gum, I usually add agar or gelatin to my bread doughs. It does a few things, including add to the stretch factor, but also adds moisture and helps mimic the gelatinization of gluten at its set point. I also usually use higher protein flours in yeast-breads — it really helps with the structure of the bread. Best results from using combinations of flours.

Comment on Gluten-free cinnamon raisin bread by Mimi

Mimi — Fri, 26 Feb 2010 18:36:53 +0000

You got a pretty decent crumb on that bread even though the ingredients have no gluten. Do you find that the texture is bready? (I haven’t baked any gluten free breads yet, but I am curious about them)

Comment on Grapefruit Bitters by Japhet

Japhet — Fri, 26 Feb 2010 18:00:44 +0000

Sounds terrific! The LCBO just started carrying 151 so I’ll have to give this a shot. Also interested in trying the celery bitters. A friend of mine recently did a cocktail and he juiced celery and pear together; it apparently worked really well.

Comment on Gluten-free cinnamon raisin bread by YeastSpotting February 26, 2010 | Wild Yeast

YeastSpotting February 26, 2010 | Wild Yeast — Fri, 26 Feb 2010 08:04:39 +0000

[...] Gluten-free Cinnamon Raisin Bread [...]

Comment on Artisan style Timtana Bread by The Curious Baker

The Curious Baker — Thu, 25 Feb 2010 22:15:38 +0000

Just when I thought I knew about all the gluten free flours available…I discover another one! Man! My cupboards are bursting as it is! That book seems to be latest gfree recipe book en vogue at the moment. I’m just about to order my own copy, made the brioche the other day and it was great.