Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 Hi Mark, We baked 'your' bread this past Thursday. Here are my successes and trials: 1. We live at 6000 ft elevation. So, rising can be a bit tricky for us. I guess I let this one rise too much, because, when I placed in oven, one loaf fell. I used one medium bread pan and two very small loaf pans. The med loaf fell. One of the small loaves fell slightly, and the other was ok. 2. The taste was outstanding! I am baking this for our 4 year old. He loves bread and this was definentaly a hit with him. I personally liked it better and I would eat this all of the time myself as a wheat eater. 3. Super easy to make. I love the simplicity of this recipe. I am super happy to find a recipe that is made to be vegan instead of trying to adapt a recipe that calls for many egg whites and butter. 4. I will try the recipe again and not let it rise as much. It is hard to tell how much a bread recipe can take (as far as rising), and our rising time is much different than normal because of the higher elevation. Thanks so much for the great recipe. We bought some flours we've never used before (the aramanth and the millet flours). I really like the change. Blessings, Nicole Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 I also made Mark's bread today! Mark, thank you, thank you, thank you. This is the first truly great bread I've had since going gluten-free, casein-free, egg-free, and soy-free. Tonight for dinner, I had three gluten eaters and two of us gluten-free folks. The other person who can't have gluten was diagnosed only several weeks ago, and she actually teared up when she ate the first several bites of this bread. The gluten eaters ate more of the bread than the two of us who can't have it! That's always a good sign. One of them told me she would pick this loaf out of a line-up in a normal bakery. The bread has a great texture--crispy edges, nice crumb--and a very pleasant, wheat-like flavor. My notes: The hardest part of making this bread is pulling all the flours of their hiding places. It really is easy to make. I couldn't find amaranth flour today, so I subbed in tef for that part. I ran out of potato starch flour when I got to about 2/3 of a cup, so I subbed in additional cornstarch to fill up the cup. After 70 minutes of rising, my bread had reached the top of the pan but hadn't risen above it. I ended up baking the bread 10 minutes longer than the recipe called for, and it still looked like it had streaks that were doughy showing at the top. However, they weren't actually doughy--just an odd color. Tasted fine, and the bread was done in the middle then. I can't wait to use my second loaf for sandwiches! This recipe is going to be a staple for me. Thanks again, Mark. I am very grateful. Sally On Sun, Apr 6, 2008 at 10:08 PM, Nicole <gallaghermom wrote: > Hi Mark, > We baked 'your' bread this past Thursday. Here are my successes and > trials: > > 1. We live at 6000 ft elevation. So, rising can be a bit tricky for > us. I guess I let this one rise too much, because, when I placed in > oven, one loaf fell. I used one medium bread pan and two very small > loaf pans. The med loaf fell. One of the small loaves fell > slightly, and the other was ok. > > 2. The taste was outstanding! I am baking this for our 4 year old. > He loves bread and this was definentaly a hit with him. I personally > liked it better and I would eat this all of the time myself as a > wheat eater. > > 3. Super easy to make. I love the simplicity of this recipe. I am > super happy to find a recipe that is made to be vegan instead of > trying to adapt a recipe that calls for many egg whites and butter. > > 4. I will try the recipe again and not let it rise as much. It is > hard to tell how much a bread recipe can take (as far as rising), and > our rising time is much different than normal because of the higher > elevation. > > Thanks so much for the great recipe. We bought some flours we've > never used before (the aramanth and the millet flours). I really > like the change. > > Blessings, > Nicole > > > -- " Conversion is about creating new habits, new patterns of living, and letting them become deeply imprinted so that they become who we are. " --William Bennett Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 I'm a newbie to the gluten-free lifestyle -- diagnosed with multiple, fairly severe allergies about 3 week ago. My good friend (Sally) who is also a member of this group made Mark's bread this afternoon. The first bite brought tears to my eyes, and I retreated to a quiet spot in the dinning room to finish a slice. To say the least, I thought it was fabulous. Mark, thank-you so much for the recipe and Sal thanks for baking it. I'll be giving the baking a shot in the very near future. Margaret On Sun, Apr 6, 2008 at 10:08 PM, Nicole <gallaghermom wrote: > Hi Mark, > We baked 'your' bread this past Thursday. Here are my successes and > trials: > > 1. We live at 6000 ft elevation. So, rising can be a bit tricky for > us. I guess I let this one rise too much, because, when I placed in > oven, one loaf fell. I used one medium bread pan and two very small > loaf pans. The med loaf fell. One of the small loaves fell > slightly, and the other was ok. > > 2. The taste was outstanding! I am baking this for our 4 year old. > He loves bread and this was definentaly a hit with him. I personally > liked it better and I would eat this all of the time myself as a > wheat eater. > > 3. Super easy to make. I love the simplicity of this recipe. I am > super happy to find a recipe that is made to be vegan instead of > trying to adapt a recipe that calls for many egg whites and butter. > > 4. I will try the recipe again and not let it rise as much. It is > hard to tell how much a bread recipe can take (as far as rising), and > our rising time is much different than normal because of the higher > elevation. > > Thanks so much for the great recipe. We bought some flours we've > never used before (the aramanth and the millet flours). I really > like the change. > > Blessings, > Nicole > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2008 Report Share Posted April 7, 2008 I'm only at 3500 ft. I usually only let Mark's bread rise for half an hour. Pam On Sun, Apr 6, 2008 at 9:32 PM, Mark Engelberg <mark.engelberg wrote: > > 4. I will try the recipe again and not let it rise as much. It is > > hard to tell how much a bread recipe can take (as far as rising), and > > our rising time is much different than normal because of the higher > > elevation. > > I don't have any experience with high-altitude baking, but here's a > suggestion. My experience with this recipe is that, unlike regular > wheat dough, the bread does not continue to rise once you start baking > it. Once the heat starts firming up the bread, it stops rising, and > maybe even shrinks ever so slightly. So I think a good rule of thumb > for this dough is that as soon as it gets to the height you want, just > go ahead and pop it in the oven. I usually aim for the dough to be > the same height as the loaf pan, or bulging slightly above. > > Glad to know you liked the taste; let me know how your future rising > experiments work out, and I'll add your information to my notes for > other high-altitude bakers. > > --Mark > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2008 Report Share Posted April 8, 2008 The 3 of us GF enjoyed the bread so much. This is the first recipe of bread has not been gummy or fallen. We have been buying bread for $4 and $5 a loaf so this is a bargain. I have several questions as to good sources for the products. Do any of you know a good economic way to buy the Red Star Yeast? I used to buy the Fleischmann's yeast at Sam's very economical in bulk. Will the bread fall if I use the quick acting yeast? Where is a good on line source for the amaranth flour? Also a good cheap source for arrowroot. We don't tolerate corn very well. I was so surprised to see how much it was. The best price I found so far was at Amazon but the shipping was more than the flour.!! Thanks tons, Becky : pdworkman: Sun, 6 Apr 2008 21:52:34 -0600Re: Mark's Bread Review I'm only at 3500 ft. I usually only let Mark's bread rise for half an hour.PamOn Sun, Apr 6, 2008 at 9:32 PM, Mark Engelberg <mark.engelbergwrote:> > 4. I will try the recipe again and not let it rise as much. It is> > hard to tell how much a bread recipe can take (as far as rising), and> > our rising time is much different than normal because of the higher> > elevation.>> I don't have any experience with high-altitude baking, but here's a> suggestion. My experience with this recipe is that, unlike regular> wheat dough, the bread does not continue to rise once you start baking> it. Once the heat starts firming up the bread, it stops rising, and> maybe even shrinks ever so slightly. So I think a good rule of thumb> for this dough is that as soon as it gets to the height you want, just> go ahead and pop it in the oven. I usually aim for the dough to be> the same height as the loaf pan, or bulging slightly above.>> Glad to know you liked the taste; let me know how your future rising> experiments work out, and I'll add your information to my notes for> other high-altitude bakers.>> --Mark> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2008 Report Share Posted April 8, 2008 I get yeast for a good price at my grocery store, grind my own amaranth and millet flour from grains at the local health food store, and get arrowroot at not too bad a price at my local health food store. Pam On Mon, Apr 7, 2008 at 7:01 PM, Becky Leppard <sewpretty13 wrote: > The 3 of us GF enjoyed the bread so much. This is the first recipe of > bread has not been gummy or fallen. We have been buying bread for $4 and $5 > a loaf so this is a bargain. I have several questions as to good sources for > the products. > > Do any of you know a good economic way to buy the Red Star Yeast? I used > to buy the Fleischmann's yeast at Sam's very economical in bulk. > Will the bread fall if I use the quick acting yeast? > > Where is a good on line source for the amaranth flour? > > Also a good cheap source for arrowroot. We don't tolerate corn very well. > I was so surprised to see how much it was. The best price I found so far was > at Amazon but the shipping was more than the flour.!! > > Thanks tons, > Becky > > > > To: <%40.co\ mFrom>: > pdworkman <pdworkman%40gmail.comDate>: Sun, 6 Apr 2008 > 21:52:34 -0600Re: Mark's Bread Review > > I'm only at 3500 ft. I usually only let Mark's bread rise for half an > hour.PamOn Sun, Apr 6, 2008 at 9:32 PM, Mark Engelberg < > mark.engelberg <mark.engelberg%40gmail.com>>wrote:> > 4. I will > try the recipe again and not let it rise as much. It is> > hard to tell how > much a bread recipe can take (as far as rising), and> > our rising time is > much different than normal because of the higher> > elevation.>> I don't > have any experience with high-altitude baking, but here's a> suggestion. My > experience with this recipe is that, unlike regular> wheat dough, the bread > does not continue to rise once you start baking> it. Once the heat starts > firming up the bread, it stops rising, and> maybe even shrinks ever so > slightly. So I think a good rule of thumb> for this dough is that as soon as > it gets to the height you want, just> go ahead and pop it in the oven. I > usually aim for the dough to be> the same height as the loaf pan, or bulging > slightly above.>> Glad to know you liked the taste; let me know how your > future rising> experiments work out, and I'll add your information to my > notes for> other high-altitude bakers.>> --Mark> >[Non-text portions of this > message have been removed] > > ________ > Going green? See the top 12 foods to eat organic. > > http://green.msn.com/galleries/photos/photos.aspx?gid=164 & ocid=T003MSN51N1653A > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2008 Report Share Posted April 8, 2008 I used Bob's Red Mill products for all the bread ingredients except the cornstarch. All the specialty grocers around here carry their products, and it's all certified GF. I find their yeast to be reasonably priced. You could check their website and see what their shipping prices are if you can't find their products locally. http://www.bobsredmill.com/ I have tried quick acting yeast with an earlier version of my bread recipe, but it didn't rise well. Meanwhile, I'm looking forward to trying Sally's tef-sub-for-amaranth variation. Thanks everyone for reporting on the variations you've been trying. --Mark On Mon, Apr 7, 2008 at 6:01 PM, Becky Leppard <sewpretty13 wrote: > The 3 of us GF enjoyed the bread so much. This is the first recipe of bread has not been gummy or fallen. We have been buying bread for $4 and $5 a loaf so this is a bargain. I have several questions as to good sources for the products. > > Do any of you know a good economic way to buy the Red Star Yeast? I used to buy the Fleischmann's yeast at Sam's very economical in bulk. > Will the bread fall if I use the quick acting yeast? > > Where is a good on line source for the amaranth flour? > > Also a good cheap source for arrowroot. We don't tolerate corn very well. I was so surprised to see how much it was. The best price I found so far was at Amazon but the shipping was more than the flour.!! > > Thanks tons, > Becky Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.