Guest guest Posted June 3, 2004 Report Share Posted June 3, 2004 Can someone give me a nice basic recipe for raisin bread? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2007 Report Share Posted December 4, 2007 Is it possible to substitute brown rice flour for the white rice flour? I mean, for as far as the bread turning out well? Get easy, one-click access to your favorites. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2007 Report Share Posted December 4, 2007 Hi Pam, You will get the best results from the recipes as is. That said, I never make that way. Most of the time I replace around half the white rice flour with extra chickpea flour and brown rice flour. The finer your white flour the better too. I have tried quite a few brands but always get the best results from the Erawan brand. It comes from Thailand and seems to be finer than all the others. The most important thing to watch for is the water. At the moment I am using 2 1/2 cups, but other times, with different brands of flour, I need to use 3 cups. You could probably start with about 2 to 2 1/4 cups and add more as needed until you get the right consistency - half way between a cake batter and a cookie dough. Good luck, I hope it works for you. Kim , Pam Retzlaff <pamretz wrote: > > Is it possible to substitute brown rice flour for the white rice flour? I mean, for as far as the bread turning out well? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2007 Report Share Posted December 5, 2007 Is there a specific brand of baking powder that is GF? Can ground flax seed be used in place of egg replacer in this recipe? The egg replacer powder had potato starch, which I can not have. Thanks, Danielle *** This email is private. Please do not share. Please do not include this name or address in bulk email messages. Thank you. Kim <bearhouse5 Monday, December 3, 2007 5:22:38 PM RAISIN BREAD RAISIN BREAD (large loaf). (see picture in " Photos " ) Wet Ingredients 650 ml (22 fl oz) water (may vary, use less to start) 1/3 cup oil (olive, canola or a mix of both, or your preferred oil) 1 teaspoon cider vinegar Dry Ingredients 1/2 cup brown rice flour 1/2 cup besan (chickpea or garbanzo flour) 2 cups white rice flour 1 cup arrowroot 1 tablespoon (4 tsp) xanthan -OR- guar gum 1/4 cup sugar 1/4 cup brown sugar 4 tsp cinnamon 1 1/2 teaspoons salt 2 teaspoons GF baking powder 6 teaspoons egg replacer powder 1/2 cup soy milk powder (-OR- other dry milk sub) 2 1/2 teaspoons yeast granules 1 - 1 1/2 cups sultanas ------------ --------- -------- RAISIN BREAD (smaller loaf). Wet Ingredients 430 ml (14 1/2 fl oz) water (may vary, use less to start) 1/4 cup oil (olive, canola or a mix of both) 1 teaspoon cider vinegar Dry Ingredients 1/3 cup brown rice flour 1/3 cup besan (chickpea/garbanzo bean flour) 1 1/3 cups white rice flour 2/3 cup arrowroot 3 teaspoons xanthan -OR- guar gum 2 tablespoons (8 tsp) sugar 2 tablespoons (8 tsp) brown sugar 3 teaspoons cinnamon 1 teaspoon salt 1 1/2 teaspoons GF baking powder 4 teaspoons egg replacer 1/3 cup soy milk powder (-OR- other dry milk sub) 2 1/4 teaspoons yeast granules 2/3 - 1 cup sultanas Sift and combine dry ingredients except sultanas and egg replacer powder. Whip egg replacer powder with about 1/2 cup of the water until frothy. Add remaining wet ingredients withholding 1/4 to 1/2 cup water (as explained below) and combine. Add the wet ingredients to the dry (except sultanas) and mix together. Add additional water slowly if required. Spoon into the pan. Set the bread machine to the setting recommended by the instructions specific to your model. If there are no such instructions try either the `Basic' setting or the `Rapid' setting. If your bread machine is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for bread machines with a 'Bake Only' setting, is use the 'Dough' setting and then the 'Bake Only'. If your bread machine does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the dry (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour. To add the sultanas these can be : - placed in the automatic fruit and nut dispenser (if your model is so equipped), - added when the `Add-ins' beep sounds, - added just before the end of the mixing cycle. (Adding too early can result in the fruit breaking down.) In all cases, you will probably need to aid the machine in mixing in the sultanas. Remove the bread from the machine as soon as it is cooked and don't leave in the machine during the `Keep Warm' cycle. Turn out from pan after a few minutes and cool on a wire rack. **If your bread machine has a removable blade, you can also try this : Mix the batter until smooth, remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading. ------------ --------- --------- --------- ------- Some things to remember about GF bread making: ------------ --------- --------- --------- ------- - All ingredients should be at room temperature. - The humidity, type, freshness and brand of flour can all affect the amount of water required in a recipe. I find it is best to withhold about 1/4 to 1/2 cup of the water (or other liquid), mix the batter, then add more as required. This is particularly important when modifying a recipe or using a new brand of flour. It is easiest to add water to a too-dry batter than to add flour to a too-wet batter. Add the water slowly about 1 tablespoon at a time. - Vinegar is added as a bread improver, as well as to improve the ph of the water. Bread improver (if you can find one that is GF), lemon juice or ascorbic acid (vitamin C) can also be used. - The batter should be the consistency of a thick cake batter. - Xanthan gum is added to bread, normally at a rate of 1 teaspoon per cup of flour. Guar gum may be used instead and is cheaper than xanthan gum. - I find a couple of teaspoons of baking powder improves the texture of egg-free breads. - To test if yeast is still active dissolve a few teaspoons of sugar in 1/2 cup luke warm water, add 3 teaspoons of yeast. In 10 minutes the water should be foamy and the volume should have doubled. If not, the yeast is no longer active and should be discarded. - As measuring cups can vary, use the same type to measure all of the ingredients. - Bread can be sliced and frozen when cooled. Place a piece of baking paper (silcon coated paper) between slices for easy separation. - It is best to slice cooled bread, but my kids never wait always eat almost the whole loaf the moment it is cooked. - A wire whisk is great for combining dry ingredients. - Baking paper (parchment/silcon coated paper) can make removing the bread from the pan much easier (for hand baking). - Rolls often cook more successfully then large loaves. - When modifying a recipe, write down any changes you make. I recently made a mix but I was short on a lot of the flours. I topped up with whatever I had on hand but didn't keep a record. Of course, this mix made the best bread I have ever baked and I have no way to reproduce it. <!-- #ygrp-mkp{ border:1px solid #d8d8d8;font-family:Arial;margin:14px 0px;padding:0px 14px;} #ygrp-mkp hr{ border:1px solid #d8d8d8;} #ygrp-mkp #hd{ color:#628c2a;font-size:85%;font-weight:bold;line-height:122%;margin:10px 0px;} #ygrp-mkp #ads{ margin-bottom:10px;} #ygrp-mkp .ad{ padding:0 0;} #ygrp-mkp .ad a{ color:#0000ff;text-decoration:none;} --> <!-- #ygrp-sponsor #ygrp-lc{ font-family:Arial;} #ygrp-sponsor #ygrp-lc #hd{ margin:10px 0px;font-weight:bold;font-size:78%;line-height:122%;} #ygrp-sponsor #ygrp-lc .ad{ margin-bottom:10px;padding:0 0;} --> <!-- #ygrp-mlmsg {font-size:13px;font-family:arial, helvetica, clean, sans-serif;} #ygrp-mlmsg table {font-size:inherit;font:100%;} #ygrp-mlmsg select, input, textarea {font:99% arial, helvetica, clean, sans-serif;} #ygrp-mlmsg pre, code {font:115% monospace;} #ygrp-mlmsg * {line-height:1.22em;} #ygrp-text{ font-family:Georgia; } #ygrp-text p{ margin:0 0 1em 0;} #ygrp-tpmsgs{ font-family:Arial; clear:both;} #ygrp-vitnav{ padding-top:10px;font-family:Verdana;font-size:77%;margin:0;} #ygrp-vitnav a{ padding:0 1px;} #ygrp-actbar{ clear:both;margin:25px 0;white-space:nowrap;color:#666;text-align:right;} #ygrp-actbar .left{ float:left;white-space:nowrap;} ...bld{font-weight:bold;} #ygrp-grft{ font-family:Verdana;font-size:77%;padding:15px 0;} #ygrp-ft{ font-family:verdana;font-size:77%;border-top:1px solid #666; padding:5px 0; } #ygrp-mlmsg #logo{ padding-bottom:10px;} #ygrp-vital{ background-color:#e0ecee;margin-bottom:20px;padding:2px 0 8px 8px;} #ygrp-vital #vithd{ font-size:77%;font-family:Verdana;font-weight:bold;color:#333;text-transform:upp\ ercase;} #ygrp-vital ul{ padding:0;margin:2px 0;} #ygrp-vital ul li{ list-style-type:none;clear:both;border:1px solid #e0ecee; } #ygrp-vital ul li .ct{ font-weight:bold;color:#ff7900;float:right;width:2em;text-align:right;padding-ri\ ght:.5em;} #ygrp-vital ul li .cat{ font-weight:bold;} #ygrp-vital a{ text-decoration:none;} #ygrp-vital a:hover{ text-decoration:underline;} #ygrp-sponsor #hd{ color:#999;font-size:77%;} #ygrp-sponsor #ov{ padding:6px 13px;background-color:#e0ecee;margin-bottom:20px;} #ygrp-sponsor #ov ul{ padding:0 0 0 8px;margin:0;} #ygrp-sponsor #ov li{ list-style-type:square;padding:6px 0;font-size:77%;} #ygrp-sponsor #ov li a{ text-decoration:none;font-size:130%;} #ygrp-sponsor #nc{ background-color:#eee;margin-bottom:20px;padding:0 8px;} #ygrp-sponsor .ad{ padding:8px 0;} #ygrp-sponsor .ad #hd1{ font-family:Arial;font-weight:bold;color:#628c2a;font-size:100%;line-height:122%\ ;} #ygrp-sponsor .ad a{ text-decoration:none;} #ygrp-sponsor .ad a:hover{ text-decoration:underline;} #ygrp-sponsor .ad p{ margin:0;} o{font-size:0;} ...MsoNormal{ margin:0 0 0 0;} #ygrp-text tt{ font-size:120%;} blockquote{margin:0 0 0 4px;} ...replbq{margin:4;} --> ______________________________\ ____ Be a better pen pal. 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Guest guest Posted December 5, 2007 Report Share Posted December 5, 2007 Hi Danielle, Ground flax could probably be used for part of the egg replacer, but you should probably use a leavening type of egg replacer as well. There are some recipes in the files for these. Choosing one with baking powder in it should help the bread rise. In total you need to use 3 eggs worth of replacers. If you use one of the egg replacer recipes that use water or oil don't forget to reduce the water in the bread recipe. Can't help with a brand of baking powder (I only know the Australian brands), but you can also make this yourself. There are recipes for baking powder in the Miscellaneous folder in the Files. HTH, Kim , DMHS <dhsellers wrote: > > Is there a specific brand of baking powder that is GF? > Can ground flax seed be used in place of egg replacer in this recipe? The egg replacer powder had potato starch, which I can not have. > > Thanks, > Danielle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2007 Report Share Posted December 6, 2007 , DMHS <dhsellers wrote: > > Is there a specific brand of baking powder that is GF? > Can ground flax seed be used in place of egg replacer in this recipe? The egg replacer powder had potato starch, which I can not have. > Yes, you can, I do it all the time, as we have multiple egg allergies in the house and the egg replacer gets to be expensive for me (and I figure that the flax seed is healthier anyway) I tend to use flax seed or egg replacer in bread and bread-type recipes, and pureed fruit in sweet recipes (cookies, muffins, brownies, cakes) Other egg replacers are also listed below: Egg Replacements In Desserts and Sweet, Baked Goods: Try substituting one banana or 1/4 cup applesauce for each egg called for in a recipe for sweet, baked desserts. These will add some flavor to the recipe, so make sure bananas or apples are compatible with the other flavors in the dessert. Other Egg Replacement Options • 1 egg = 2 Tbsp. potato starch • 1 egg = 1/4 cup mashed potatoes • 1 egg = 1/4 cup canned pumpkin or squash • 1 egg = 1/4 cup puréed prunes • 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder • 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water • 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again Egg Replacement Tips • If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening). • Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate. • When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product. • Be sure to use plain tofu, not seasoned or baked, as a replacer. • Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications. • If you want a lighter texture and you're using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe. • If you're looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour. Info was taken from this website: http://www.vegcooking.com/vegcooking-eggreplace.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2007 Report Share Posted December 8, 2007 akua456, Thanks so much for all the wonderful information. -Danielle *** This email is private. Please do not share. Please do not include this name or address in bulk email messages. Thank you.. akua456 <akua123 Thursday, December 6, 2007 7:15:13 AM Re: RAISIN BREAD Vegan-and-Gluten- Free@ .com, DMHS <dhsellers@. ...> wrote: > > Is there a specific brand of baking powder that is GF? > Can ground flax seed be used in place of egg replacer in this recipe? The egg replacer powder had potato starch, which I can not have. > Yes, you can, I do it all the time, as we have multiple egg allergies in the house and the egg replacer gets to be expensive for me (and I figure that the flax seed is healthier anyway) I tend to use flax seed or egg replacer in bread and bread-type recipes, and pureed fruit in sweet recipes (cookies, muffins, brownies, cakes) Other egg replacers are also listed below: Egg Replacements In Desserts and Sweet, Baked Goods: Try substituting one banana or 1/4 cup applesauce for each egg called for in a recipe for sweet, baked desserts. These will add some flavor to the recipe, so make sure bananas or apples are compatible with the other flavors in the dessert. Other Egg Replacement Options • 1 egg = 2 Tbsp. potato starch • 1 egg = 1/4 cup mashed potatoes • 1 egg = 1/4 cup canned pumpkin or squash • 1 egg = 1/4 cup puréed prunes • 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder • 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water • 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again Egg Replacement Tips • If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening). • Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate. • When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product. • Be sure to use plain tofu, not seasoned or baked, as a replacer. • Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications. • If you want a lighter texture and you're using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe. • If you're looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour. Info was taken from this website: http://www.vegcooki ng.com/vegcookin g-eggreplace. asp <!-- #ygrp-mkp{ border:1px solid #d8d8d8;font-family:Arial;margin:14px 0px;padding:0px 14px;} #ygrp-mkp hr{ border:1px solid #d8d8d8;} #ygrp-mkp #hd{ color:#628c2a;font-size:85%;font-weight:bold;line-height:122%;margin:10px 0px;} #ygrp-mkp #ads{ margin-bottom:10px;} #ygrp-mkp .ad{ padding:0 0;} #ygrp-mkp .ad a{ color:#0000ff;text-decoration:none;} --> <!-- #ygrp-sponsor #ygrp-lc{ font-family:Arial;} #ygrp-sponsor #ygrp-lc #hd{ margin:10px 0px;font-weight:bold;font-size:78%;line-height:122%;} #ygrp-sponsor #ygrp-lc .ad{ margin-bottom:10px;padding:0 0;} --> <!-- #ygrp-mlmsg {font-size:13px;font-family:arial, helvetica, clean, sans-serif;} #ygrp-mlmsg table {font-size:inherit;font:100%;} #ygrp-mlmsg select, input, textarea {font:99% arial, helvetica, clean, sans-serif;} #ygrp-mlmsg pre, code {font:115% monospace;} #ygrp-mlmsg * {line-height:1.22em;} #ygrp-text{ font-family:Georgia; } #ygrp-text p{ margin:0 0 1em 0;} #ygrp-tpmsgs{ font-family:Arial; clear:both;} #ygrp-vitnav{ padding-top:10px;font-family:Verdana;font-size:77%;margin:0;} #ygrp-vitnav a{ padding:0 1px;} #ygrp-actbar{ clear:both;margin:25px 0;white-space:nowrap;color:#666;text-align:right;} #ygrp-actbar .left{ float:left;white-space:nowrap;} ..bld{font-weight:bold;} #ygrp-grft{ font-family:Verdana;font-size:77%;padding:15px 0;} #ygrp-ft{ font-family:verdana;font-size:77%;border-top:1px solid #666; padding:5px 0; } #ygrp-mlmsg #logo{ padding-bottom:10px;} #ygrp-vital{ background-color:#e0ecee;margin-bottom:20px;padding:2px 0 8px 8px;} #ygrp-vital #vithd{ font-size:77%;font-family:Verdana;font-weight:bold;color:#333;text-transform:upp\ ercase;} #ygrp-vital ul{ padding:0;margin:2px 0;} #ygrp-vital ul li{ list-style-type:none;clear:both;border:1px solid #e0ecee; } #ygrp-vital ul li .ct{ font-weight:bold;color:#ff7900;float:right;width:2em;text-align:right;padding-ri\ ght:.5em;} #ygrp-vital ul li .cat{ font-weight:bold;} #ygrp-vital a{ text-decoration:none;} #ygrp-vital a:hover{ text-decoration:underline;} #ygrp-sponsor #hd{ color:#999;font-size:77%;} #ygrp-sponsor #ov{ padding:6px 13px;background-color:#e0ecee;margin-bottom:20px;} #ygrp-sponsor #ov ul{ padding:0 0 0 8px;margin:0;} #ygrp-sponsor #ov li{ list-style-type:square;padding:6px 0;font-size:77%;} #ygrp-sponsor #ov li a{ text-decoration:none;font-size:130%;} #ygrp-sponsor #nc{ background-color:#eee;margin-bottom:20px;padding:0 8px;} #ygrp-sponsor .ad{ padding:8px 0;} #ygrp-sponsor .ad #hd1{ font-family:Arial;font-weight:bold;color:#628c2a;font-size:100%;line-height:122%\ ;} #ygrp-sponsor .ad a{ text-decoration:none;} #ygrp-sponsor .ad a:hover{ text-decoration:underline;} #ygrp-sponsor .ad p{ margin:0;} o{font-size:0;} ..MsoNormal{ margin:0 0 0 0;} #ygrp-text tt{ font-size:120%;} blockquote{margin:0 0 0 4px;} ..replbq{margin:4;} --> ______________________________\ ____ Looking for last minute shopping deals? 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Guest guest Posted December 9, 2007 Report Share Posted December 9, 2007 , DMHS <dhsellers wrote: > > akua456, > > Thanks so much for all the wonderful information. > > -Danielle > > > No problem, I'm always glad when I can help! I find most of the egg replacers don't necessarily work exactly the same as eggs, but that it doesn't mean I won't like the finished product. For instance, when I make chocolate cupcakes, the applesauce makes it not rise quite as much as it does with actual eggs, but I actually prefer it a little denser, anyway. Quote Link to comment Share on other sites More sharing options...
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