Subject: | |
From: | |
Date: | Thu, 11 Sep 1997 18:59:24 -0400 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
Earlier this week I submitted for your approval a recipe for bread
that has turned out well for me. What I recieved from the list was very
jumbled up and had an important ingredient missing. So I have
permission to resubmit this recipe..
1 1/4 cups White Rice Flour
2/3 cup Potato Starch Flour
1/3 cup Tapioca Flour
1/4 cup soy flour
2/3 cup nonfat noninstant dry milk powder
1 tsp salt
2 Tbsp sugar
4 tsp yeast
4 tsp Guar or Xanthan Gum
1 tsp vinegar
3 egg whites
1 egg
1/4 cup shortening
1 1/2 cup apple juice (gerber)
1 Tbsp liquid lecithin
Makes 1 regular and 1 small loaf. Bake 350 for about 30 minutes or
till browned. The dough is a bit stiffer than most gf bread doughs so I
put everything in my breadmachine on manual cycle. It raises the best I
have seen yet..Here are my thoughts on why it works better...
1) the soy flour adds tast. If you can't eat soy flour find another
see or nut flour to add in it's place.
2) I remember in all my baking classes that sugar is an essential
part of making yeast work. After many trials I found 2 tab to be a
good amount.
3) I didn't like the tast of eggs in my first loaves that
followed Betty Haggemans recipes, so I started using egg whites
which make a solid but spongie bread so I made one of my whites a
whole egg.
4) the vinegar and lecithen are all suggested dough enhancers. I
noticed a difference with the lecithen my so why not add both.
there you go..I hope it turnes out as good for me. PLEASE let me know
how you did and if there are any questions I will try to answer. I have
been working on this for a couple of years now trying different
possiable combinations. (I have a lot of bread crumbs).
Joyce
|
|
|