Guest guest Posted August 3, 2008 Report Share Posted August 3, 2008 So I baked Mark's Bread tonight, and I think it boils down to this: I don't like millet. (Or the millet is rancid? Can that happen? The bread is bitter to me). Anyone got any suggestions for a different grain in that recipe? Shannon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2008 Report Share Posted August 4, 2008 Grains can go rancid, millet among them. However, I don't like the taste of amaranth flour---it just tastes bizarre to me---so I sub in teff for the amaranth in Mark's recipe, and I love the bread with that. I'm also pretty sensitive to the taste of xanthan gum, so I cut it to 1 T total in Mark's recipe. I wonder if either of those could be the same issue for you? (Of course, it does get expensive trying these things out over and over, and we all have things we just don't like, but when I've gotten the bread right, my friends and I have thought it's reaaaaally wonderful.) Sally http://aprovechar.danandsally.com On Sun, Aug 3, 2008 at 1:29 AM, Shannon West <shanwest wrote: > So I baked Mark's Bread tonight, and I think it boils down to this: I > don't like millet. (Or the millet is rancid? Can that happen? The > bread is bitter to me). Anyone got any suggestions for a different > grain in that recipe? > > Shannon > > > -- " The original pact, the real deal, is with [yourself]: Be honest, dig deep, or don't bother. " --Abigail Thomas Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2008 Report Share Posted August 4, 2008 Well, I don't use xanthan gum, period. I always sub guar gum. It's about 80% cheaper, and seems to work 1:1 for xanthan. The millet has tasted bitter since I bought it. I don't know if that's its normal flavour or it's just me. Would teff work for millet do you think? I've never seen it but I have a store that will order anything I want. Shannon At 06:21 AM 8/4/2008, you wrote: >Grains can go rancid, millet among them. However, I don't like the taste of >amaranth flour---it just tastes bizarre to me---so I sub in teff for the >amaranth in Mark's recipe, and I love the bread with that. I'm also pretty >sensitive to the taste of xanthan gum, so I cut it to 1 T total in Mark's >recipe. I wonder if either of those could be the same issue for you? (Of >course, it does get expensive trying these things out over and over, and we >all have things we just don't like, but when I've gotten the bread right, my >friends and I have thought it's reaaaaally wonderful.) > >Sally ><http://aprovechar.danandsally.com>http://aprovechar.danandsally.com > >On Sun, Aug 3, 2008 at 1:29 AM, Shannon West ><<shanwest%40shaw.ca>shanwest wrote: > > > So I baked Mark's Bread tonight, and I think it boils down to this: I > > don't like millet. (Or the millet is rancid? Can that happen? The > > bread is bitter to me). Anyone got any suggestions for a different > > grain in that recipe? > > > > Shannon > > > > > > > >-- > " The original pact, the real deal, is with [yourself]: Be honest, dig deep, >or don't bother. " >--Abigail Thomas > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2008 Report Share Posted August 4, 2008 As someone fairly new to gf foods, I've been wondering: is xanthan gum what gives some gf baked goods a kind of slimy mouth feel? (Sorry for the offputting description but that's the only way I can think to describe it.) Can you avoid or limit this by using guar gum? Christine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2008 Report Share Posted August 5, 2008 I use Teff flour in my cookies and it works really well. I will try it in Mark's bread and report my findings... : shanwest: Mon, 4 Aug 2008 11:13:18 -0700Re: substitute for millet? Well, I don't use xanthan gum, period. I always sub guar gum. It's about 80% cheaper, and seems to work 1:1 for xanthan. The millet has tasted bitter since I bought it. I don't know if that's its normal flavour or it's just me. Would teff work for millet do you think? I've never seen it but I have a store that will order anything I want.ShannonAt 06:21 AM 8/4/2008, you wrote:>Grains can go rancid, millet among them. However, I don't like the taste of>amaranth flour---it just tastes bizarre to me---so I sub in teff for the>amaranth in Mark's recipe, and I love the bread with that. I'm also pretty>sensitive to the taste of xanthan gum, so I cut it to 1 T total in Mark's>recipe. I wonder if either of those could be the same issue for you? (Of>course, it does get expensive trying these things out over and over, and we>all have things we just don't like, but when I've gotten the bread right, my>friends and I have thought it's reaaaaally wonderful.)>>Sally><http://aprovechar.danandsally.com>http://aprovechar.danandsa\ lly.com>>On Sun, Aug 3, 2008 at 1:29 AM, Shannon West ><<shanwest%40shaw.ca>shanwest wrote:>> > So I baked Mark's Bread tonight, and I think it boils down to this: I> > don't like millet. (Or the millet is rancid? Can that happen? The> > bread is bitter to me). Anyone got any suggestions for a different> > grain in that recipe?> >> > Shannon> >> >> >>>--> " The original pact, the real deal, is with [yourself]: Be honest, dig deep,>or don't bother. " >--Abigail Thomas>>[Non-text portions of this message have been removed]>>>>Checked by AVG - http://www.avg.com>Version: 8.0.138 / Virus Database: 270.5.12/1589 - Release >8/3/2008 1:00 PM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2008 Report Share Posted August 5, 2008 At 12:38 PM 8/5/2008, you wrote: >I use Teff flour in my cookies and it works really well. I will try >it in Mark's bread and report my findings... Great! Thanks. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2008 Report Share Posted August 6, 2008 Some people really don't like xanthan, or there may be something about the flours you're using that doesn't appeal. I'd recommend trying a different binder like guar instead, or use a pinch of ground chia, or use other binders like slippery elm, pureed fruits or even psyllium husk. You'll figure out which you like best! Cheryl www.gfandhealthy.com , k arizma <karizma1010 wrote: > > As someone fairly new to gf foods, I've been wondering: is xanthan gum what gives some gf baked goods a kind of slimy mouth feel? (Sorry for the offputting description but that's the only way I can think to describe it.) Can you avoid or limit this by using guar gum? > > Christine > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2008 Report Share Posted August 9, 2008 Millet is very bland tasting, very much like quinoa. It is not bitter at all. I think your guess is accurate about getting something outdated. Do give millet another chance--it's a nice grain. Sierra , Shannon West <shanwest wrote: > > So I baked Mark's Bread tonight, and I think it boils down to this: I > don't like millet. (Or the millet is rancid? Can that happen? The > bread is bitter to me). Anyone got any suggestions for a different > grain in that recipe? > > Shannon > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2008 Report Share Posted August 9, 2008 I'm not a fan of amaranth. I cooked some up once--it turned into a sludgy paste. Inedible. Sierra , " Sally Parrott Ashbrook " <sally.parrott wrote: > > Grains can go rancid, millet among them. However, I don't like the taste of > amaranth flour---it just tastes bizarre to me---so I sub in teff for the > amaranth in Mark's recipe, and I love the bread with that. I'm also pretty > sensitive to the taste of xanthan gum, so I cut it to 1 T total in Mark's > recipe. I wonder if either of those could be the same issue for you? (Of > course, it does get expensive trying these things out over and over, and we > all have things we just don't like, but when I've gotten the bread right, my > friends and I have thought it's reaaaaally wonderful.) > > Sally > http://aprovechar.danandsally.com > > On Sun, Aug 3, 2008 at 1:29 AM, Shannon West <shanwest wrote: > > > So I baked Mark's Bread tonight, and I think it boils down to this: I > > don't like millet. (Or the millet is rancid? Can that happen? The > > bread is bitter to me). Anyone got any suggestions for a different > > grain in that recipe? > > > > Shannon > > > > > > > > > > -- > " The original pact, the real deal, is with [yourself]: Be honest, dig deep, > or don't bother. " > --Abigail Thomas > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2008 Report Share Posted August 9, 2008 Yes, xanthan gum has a slimy texture when a liquid is added to it. , k arizma <karizma1010 wrote: > > As someone fairly new to gf foods, I've been wondering: is xanthan gum what gives some gf baked goods a kind of slimy mouth feel? (Sorry for the offputting description but that's the only way I can think to describe it.) Can you avoid or limit this by using guar gum? > > Christine > > > > > Quote Link to comment Share on other sites More sharing options...
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