Sentences with phrase «about gf breads»

About your question about the bread, are you talking about gf bread in general or are you referring to my recipe?

Not exact matches

Being gf in college means I don't have a lot of options, and I daydream about bread daily.

I know exactly what you mean about the need for GF bread to be eaten as «toast»....

1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)

I'm anxious to hear about more GF breads.

Wanted to post that a technique that GF Goddess recommends worked well for me — when using a bread machine — immediately remove bread from pan and place in a 350 degree oven for about 10 minutes and it helps an overly moist loaf to dry out and not sink so badly.

I've seen quite a few GF yeast bread recipes, but I've missed seeing anything about slow, overnight rise.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

I recently got your bread book (after reading about it in a gf magazine) & I am soooo excited!!

After finally fazing out my impulse to eat all the bread everywhere (it took a long time and I was miserable) I started to feel better about being GF.

I have the manual but can not find anything about overriding the preprogrammed settings to make a GF bread.

I use it in my Zojirushi bread maker all the time and in fact, when I travel to gluten free Expos around the country teaching how to make GF bread in a bread maker, I'm using my mix and the Zojirushi because I can always count on the results and I'm teaching more about technique than ingredients.

as this gf mix can be used in a regular bread recipe that call for AP flour what about the yeast from the ap flour recipe?

Question though about xanthan gum... I've had mine a month, used once in another GF bread recipe.

Question about the bread — have you tried making it with a GF flour yet?

I've been gluten - free for about 8 years and gave up on gf bread shortly after because it tends to be such a sad replacement.

Actually I am crazy about anything pumpkin; pie, cake, bars, bread etc... I can't wait to make my GF, dairy free pumpkin pie for Thanksgiving.

Oh — I can't wait to eat this bread... The most important thing I've learned about gf baking and something I keep realizing every day is that there really are no limits.

I was thinking about adding flax seeds or chia seeds to a basic loaf of GF bread.