Bread Again

Well I made more adjustments to this recipe.  It turned out softer and higher but still not quite right.  I'm not sure what I will do with the next loaf, I am still thinking on it.

This is what I did this time:
2 1/2 c. Orgran
1/2 c. Sorghum flour
1 3/4 c. warm water
2 TB honey
2 tsp oil
2 tsp apple cider vinegar

Put it in the bowl and mix.

Measured it, this time I put a smidgen of dough above the line. 

This time I preheated oven to 200 Deg.  Turned off the oven and put it in there to rise for approx 20 min because my wood stove wasn't very hot.  After 20 min I put it on the wood stove.  It wasn't as hot as the other day but I think hot enough.

As you can see, it rose quite a bit.  I believe a lot more than the last time.

I popped it in the oven at 350 for about 50 minutes.  The finished product looks like this

It has a decent thickness, the edges aren't too tough to cut and it's not gooey on the inside.  However, the top is difficult to cut though and crumbles, even with my best bread knife.

Overall it's a good loaf.  I'm still not 100% satisfied with it and will make some more adjustments as I said before.  I just have to figure out what it will be :)

later today I plan to make spaghetti and meatballs.  This will be a real test as Lea had sensitivities to tomatoes and we have only slightly introduced them, successfully.  I hope she doesn't show a reaction and we can go back to having tomato sauce and stewed tomatoes :)  My Italian self is really missing spaghetti!

Today's bread

Well, today I made more adjustments to my last bread recipe with the hopes of getting it raise again.  Here is what I did.

2 c. Orgran
1/2 c. rice flour
1/4 c. sorghum flour
1/4 c. amaranth flour
1 3/4 c. plus 2 TB warm water
2 TB honey
2 tsp oil
2 tsp apple cider vinegar

Put in a bowl and mix.  no blender required.  This is how it looks

 

I put it in the Bread machine pan

 

 Measured it with my fork

 

 and put it on the wood stove (just warm) to let it raise, it was the warmest spot in the house.

Then measured it one more time to see how tall it got

Not much difference there, but some.  It does raise a little in the oven as well so i was hoping for that to happen.

I put it in the oven and baked it at 325 for 60 minutes. 

 As you can see, it did raise some but not as much as I'd hoped for.

After cutting into it, you can see how dense it is

The results.....  it's gooey.  still.  I think the problem is the flours.  But I'm not sure which of these other flours are weighing it down.  I think next time I will go back to the original recipe and each subsequent time I will add only 1 at a time and see which is causing me the problem. 

If you are wondering why I am adding the other flours instead of the original, it's because without it, it is very bland, almost tasting like cardboard.  These other flours also add some nutrition.

WOOO HOOO I got my code for the free Christmas cards.

Now I need to go pick them out.  I think it takes 2 weeks to get them so I am running out of time!  Need to get busy :)

Bread recipe

I have made an adjustment to Orgran's Bread recipe due to the bland taste and lack of nutrition.  Plus the kids don't like the taste of the original plain recipe.  Though, to be fair, I use the self rising flour rather than the regular flour they call for.  This is the original recipe that I use when using self rising flour:

3 cups (400g) Orgran Plain Flour
½ tsp sugar
1¾  cups warm water
2 tsp oil or melted margarine

This is how I made it today.  I will update when it is done to see how it turned out

1 1/2 c. Orgran self rising flour
1/2 c. Sorghum flour
1/2 c. Rice flour
1/4 c. Amaranth flour
1/4 c. Garbanzo Bean flour
2 TB honey
2 tsp oil
2 c. warm water

Mix in bowl and put in Bread Machine pan.
Let it rise for 30 min in warm area
Bake @ 375 for 1 hour.
Let cool and slice


*********

After letting it rise for 40 min it had barely rose so I put it in the oven.  It never really rose that I could see.  It cooked at 375 for 35 min before I looked at it and realized the temp needed to be dropped.  I lowered it to 325 and cooked it for the remainder of the time.  After the time limit it was very gooey and I put it back in for about 15 min. 

Taste was very good though, however, it was very hard around the edges though and I'm not sure if that is due to the high temp or the flours used. 

I think the next loaf I will reduce the liquid by 2 TB and drop the sorghum and rice to 1/4 c, increasing the Orgran to 2 c.

Ginger Lemon Girl has a GF Cookbook Giveaway

I love reading her recipes, sometimes I can adapt to fit our own allergies.  Be sure to check out her blog and she's also on facebook

http://gingerlemongirl-giveaways.blogspot.com/2010/12/gluten-free-holiday-breakfast-brunch.html