Gluten Free Bread Baking

[HotPepperRosemary]

I order online from a few places. I have tapioca, brown rice, white rice, sweet white rice, potato, and some all-purpose Tom Sawyer, Bob's Red Mill and thinking of trying KA. There really are a lot of choices!!!
My next purchase will be some amaranth flour to improve the nutritional value, taste and texture of my baked goods...especially cookies!!!! None of these flours are fortified like gluten flour. So I have to always make sure I am getting enough nutrition too.
I feel like a mad scientist!!!!

[HotPepperRosemary]

Anyone use millet flour?

[Galley_Wench]

i have some Millet, but have not yet tried it. I'm trying to reproduce a bread that I enjoyed as a child . . . Monk's Bread and have been told that millet was one of their ingredients.

[Galley_Wench]

Woo hoo!!!! Thank you Galley Wench!!!
I am waiting for my flour to come by UPS. My Domata is on backorder for the amount I ordered. And my Better Batter should be arriving any day now. These two all-purpose flours got the best reviews. Easy to work with and measure like regular flour. Nice!!!!!
Do have other flours that I bought and will be experimenting as soon as what I store bought is finished. Different flour combinations give different results for breads and cookies. Very interesting!
Quite a few good blogs out there too!
Bought some great cookbooks and am getting news letters from the Celiac groups and people that I know who are celiac.
I am so excited to get going and see if I am successful. It is my life now and I am embracing it!!!!

Sounds like you're going to have good time baking!!! I have an 8 year old granddaughter with Celiac. She told me today she's joined 4H so she can share GF recipes!! She's quite a kid!!!!!

[HotPepperRosemary]

When you like to eat...it is highly motivating!!!
I have been compiling a list of foods and condiments (candy too!) that I can eat.
There are now about 4 pages compiled!!!
You must be so proud of her! A great kid! Sharing is a great quality and she sounds like a chip off the old block as they say!
Our kids were involved in 4-H for years. Pigs and cows.
Will there be a special place for us Celiacs, Gluten Intolerants and Sensitives like on Food.com? I sure do hope so!!!
We are not a small population.

[HotPepperRosemary]

Will look for recipes for Monks Bread too.

[So Cal Gal]

So--I made the Gluten-Free Espresso Brownies (Kittencal posted a link to the recipe earlier in this thread), and they're pretty good! There's a can of chickpeas/garbanzos in them, which is probably the most unusual thing I've ever put in a pan of brownies; but if you didn't know they were in there, you'd never guess. The texture isn't gooey and chewy like a lot of brownies--it's more like that of a dense pound cake, but slightly moister. And the flavor and texture do improve if you let them sit for 24 hours before serving (as the recipe states)...which of course I didn't! ;) I had a brownie after 6 hours, and a second one after 24 hours; the brownie at 6 hours was drier and had a stronger coffee flavor...whereas the brownie at 24 hours seemed to be a bit moister and the chocolate-coffee flavor was more balanced.

I have to say that I adore recipes like this one, that embrace the unexpected...but I also had to really psyche myself into putting garbanzos and chocolate together!

[Galley_Wench]

Isn't it fun to experiment . . . think there is a bit of a a 'mad scientist' in me! I enjoy watching Chopped for that very reason . . . don't care one of judges, but hey, they do come up with some unusual stuff!

[So Cal Gal]

I think there are several people here who like Chopped--I need to check it out!

It's been about 48 hours since the Gluten-Free Expresso Brownies came out of the oven, and they just keep getting better and better! I ate another one; and the texture is now somewhere between a dense pound cake and fudge, and the chocolate-coffee flavor is very balanced. They're not quite like any brownie I've ever had, but they're really really good! What a great recipe! (Even my DH, Mr. Garbanzo Hater, has eaten and enjoyed some of these...and lived to tell the tale! )

[HotPepperRosemary]

Sounds really weird to use garbonzo beans in brownies!!!!!! But I'll bet they are really good!!!!