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Junior Member
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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! ![]() 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? Last edited by myst; 01-06-2007 at 10:57 AM. |
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