Ambient Irony

Sunday, August 30

It's Sunday, So It Must Be Time For -

Pixy's Failed Adventures In Baking!

Status: ~~Not failed yet.~~ Failed. You could drive nails with that one.

Found a second source for cheap gluten-free bread mix. I'd ignored this one since it cost 50% more than the other, then I looked closer, and realised that it was 50% more for twice as much.

Doh.

It's a slightly different mix (soy flour in place of chick pea flour) and is a grain bread (linseeds, sunflower seeds, corn kibbles) but it's made by the same company. I used a little less water than specified, and this time it looks more like dough than cake batter so that's promising.

And I bought enough for six loaves, so I should be able to zero in on a good recipe before I run out.

Update: Hmm. This one also uses baking soda rather than yeast. It hasn't risen at all yet, so I hope it does so as it bakes.

Posted by: Pixy Misa at 12:53 PM | Comments (11) | Add Comment | Trackbacks (Suck)
Post contains 164 words, total size 1 kb.

1 Good luck!

Posted by: Steven Den Beste at Sunday, August 30 2015 03:40 PM (+rSRq)

2 I've heard that in some cases, what appears to be a Gluten allergy is actually an allergy to the bleaching agent used in flour. Although finding unbleached flour can be tricky sometimes.

Posted by: Mauser at Sunday, August 30 2015 06:51 PM (TJ7ih)

3 Allergies are tricky, but in my case it's celiac disease rather than an allergy. (Autoimmune reaction rather than a histamine reaction.)

Which is good in that it's a constant thing and won't suddenly flare up and kill me, but bad in that the only treatment is to completely avoid anything containing wheat, barley, or rye.

Posted by: Pixy Misa at Sunday, August 30 2015 07:26 PM (PiXy!)

4 I hope you're keeping notes, so that if you finally succeed you'll be able to replicate the success.

Posted by: Steven Den Beste at Monday, August 31 2015 02:16 AM (+rSRq)

5 When! ...when you finally succeed!

Posted by: Steven Den Beste at Monday, August 31 2015 02:16 AM (+rSRq)

6 300ml of cold water makes the bread rise enough but not too much. (The packet says 350ml.)

I think I need to bake it on a light setting then leave it in a warm oven for an hour or so. A darker setting makes the crust too thick, but on a light setting it's still a bit doughy in the middle.

Posted by: Pixy Misa at Monday, August 31 2015 10:48 AM (PiXy!)

Doh./quote]
Dough actually.

Posted by: The Brickmuppet at Monday, August 31 2015 11:36 AM (ohzj1)

8 Yes.

Posted by: Pixy Misa at Monday, August 31 2015 12:36 PM (PiXy!)

Help may be coming (in 30 years or so). Glenn says that researchers in Spain have come up with a GM wheat which is 96% gluten reduced compared to regular wheat. And it makes a satisfactory bread.

Posted by: Steven Den Beste at Tuesday, September 01 2015 11:29 AM (+rSRq)

10 Hah, beat to the link by Steven!

Posted by: Avatar_exADV at Tuesday, September 01 2015 11:38 AM (/lg1c)

11 Yep, I saw that. Since it's only gluten-reduced, not gluten-free, and celiac disease has an non-linear dose/response relationship, I'll have to wait and see.

They say that a typical celiac patient should be able to eat three or four slices of this bread without a problem, so it's promising.

Posted by: Pixy Misa at Wednesday, September 02 2015 10:18 AM (PiXy!)

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Sunday, August 30

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