Subject: | |
From: | |
Date: | Wed, 28 Jun 2000 08:26:21 -0400 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
Thanks to everyone who responded. I couldn't believe 35 people responded.
I really got a lot of helpful information
11 people suggested getting a KitchenAid countertop model at least 300
watts. Most said this works best and will last forever almost.
5 people said all they used was their hands and a good heavy spoon.
2 said they use a bread machine
Suggested Hand Held Models
KitchenAid 5 speed classic plus
Cuisinart
Braun 280 watt with dough hooks
Braun multi-mix 220 watt
Favorite Breads
Favorite White Bread from Red Star Yeast pamphlet 1-800-423-5422
Bette Hagman's Four Flour Bread, Featherlight Rice Bread, Sesame Bean Bread
Carol Fenster's White bread from her book Wheat-Free Recipes and Menus
Dietary Specialties White Bread Mix
Kinnikinnick Foods - Multigrain rice bread, Sunflower Flax Rice Bread
Gluten Free Pantry's Favorite Sandwich Bread Mix
Newsletter by Sandra Leonard "The Gluten Free Baker" e-mail:
[log in to unmask] Recipes wonderful and instructions really helpful
For those who live near Boston, Breadsmith Bakery in Newton bakes GF bread
and muffins every other Tuesday. You must order ahead. 617-964-0530
Bread making tricks: 1. Letting your dough mix for between 15-30 minutes
before putting into pans makes it lighter and fluffier. (this would be
easier if you had a countertop mixer). @. The smaller the loaf the better
the bread. 3. Hamburger shaped buns work better because the crust makes
the bread a little stronger.
|
|
|