df: dairy free
nf: nut free
rsf: refined sugar free
sf: soy free
mf: vegetarian (meat free) (allows milk, egg and fish(?))
can be made:
ef: egg free - sub with egg replacer
cnf: corn free - sub arrowroot for corn starch, but recipe uses xanthan gum?
v: vegan (no meat, honey, eggs, dairy) - use egg replacer and sweetener of choice
Does using egg replacer count as egg-free?
Not sure if I have all the acronyms right. Please let me know if they need to be changed.
Copying this over from the Bread Thread...
I tried a new bread recipe tonight. This recipe is easy and the bread is awesome!! It's fluffy, and moist, and tender...and it didn't fall like all my other loaves!
![Cool](images/smilies/cool.gif)
The taste is excellent and the texture reminds me of store-bought wheat bread!
You can find the recipe here:
http://www.recipezaar.com/190906
I didn't have garfava flour, so I subbed using someone else's suggestions:
For the 1 1/4 cups gf flour mix:
1/2 cup sorghum
1/2 cup brown rice flour
1/4 cup tapioca
and in place of the 1/4 cup garfava I used 1/4 cup sorghum.
I also used 3 eggs instead of the 2 eggs and 2 egg whites, and 1 package of yeast (2 1/2 tsp I think) instead of the 2 tsp the recipe called for.
Mine raised in about 40 minutes - I put it in a warmed oven with a bowl of hot water. Just remember to pull that bowl out before you bake.
I also put foil over the top for the last 10 minutes of bake time - I like the crust a little softer, rather than crunchy.
You can find more tips and discussion about this recipe here:
http://www.glutenfreeforum.com/index...howtopic=28633
Yah, I've been hopping.
Finally I can have a sandwich on bread instead of a bun! YAY!!
Question: Could I sub buckwheat for the sorghum and still get the same texture?