Sounds fair. It's hard to get away from wheat entirely, anyway. /:
By the way, should you need pasta, these folks make the best g-f pasta I've found. And it actually reheats mostly OK, which is not something you can say about a lot of the other kinds ...
Here's the bread recipe!
Buttermilk Loaf from Roben Ryberg's _The Gluten-Free Kitchen_
1 1/4 c. buttermilk, room temperature 1 packet yeast (about 1 Tbsp) 3/4 c. potato starch 1 1/4 c. cornstarch 2 Tbsp sugar 1/2 tsp. baking soda 2 tsp. baking powder 2 1/2 tsp. xanthan gum (if you can't find xanthan gum, you can substitute guar gum. 3/4 tsp. xanthan gum = 1 tsp. guar gum. Bob's Red Mill does xanthan gum, so you'll probably be able to find it, but just in case. (: ) 1/2 tsp. salt (I just use a pinch) 1/4 c. oil
As a quick note -- the yeast in here is pretty much used just for flavor. This is more like a quick bread. It doesn't need to rise or anything. So don't worry about getting bubbles or anything when you combine it with the buttermilk. Just make sure it's well stirred-in so you don't get clumps.
Preheat the oven to 350°. In a small bowl, combine buttermilk and yeast. Stir to dissolve yeast. Set aside.
In a medium bowl, combine all dry ingredients. To dry ingredients, slowly add oil and milk/yeast mixture. Mix well. Dough will look wet, thick, and pasty.
Place dough in a greased 9x4 loaf pan. Wet hands and smooth out top of dough, then make an indentation down the center lengthwise of loaf. This will make the loaf more attractive.
Bake 25-28 minutes. Loaf will just begin to brown. Test for doneness with a long toothpick, much as you would for a cake. Cool briefly before removing from pan. Refrigerate or freeze extra servings.
Makes 1 large loaf. Serves 10. Calories: 172 | Protein 1g | Fat 6g | Fiber 2g | Cholesterol 1mg | Sodium 311 mg | Carbohydrate 29g.
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Date: 2008-07-20 09:59 pm (UTC)By the way, should you need pasta, these folks make the best g-f pasta I've found. And it actually reheats mostly OK, which is not something you can say about a lot of the other kinds ...
Here's the bread recipe!
Buttermilk Loaf from Roben Ryberg's _The Gluten-Free Kitchen_
1 1/4 c. buttermilk, room temperature
1 packet yeast (about 1 Tbsp)
3/4 c. potato starch
1 1/4 c. cornstarch
2 Tbsp sugar
1/2 tsp. baking soda
2 tsp. baking powder
2 1/2 tsp. xanthan gum (if you can't find xanthan gum, you can substitute guar gum. 3/4 tsp. xanthan gum = 1 tsp. guar gum. Bob's Red Mill does xanthan gum, so you'll probably be able to find it, but just in case. (: )
1/2 tsp. salt (I just use a pinch)
1/4 c. oil
As a quick note -- the yeast in here is pretty much used just for flavor. This is more like a quick bread. It doesn't need to rise or anything. So don't worry about getting bubbles or anything when you combine it with the buttermilk. Just make sure it's well stirred-in so you don't get clumps.
Preheat the oven to 350°. In a small bowl, combine buttermilk and yeast. Stir to dissolve yeast. Set aside.
In a medium bowl, combine all dry ingredients. To dry ingredients, slowly add oil and milk/yeast mixture. Mix well. Dough will look wet, thick, and pasty.
Place dough in a greased 9x4 loaf pan. Wet hands and smooth out top of dough, then make an indentation down the center lengthwise of loaf. This will make the loaf more attractive.
Bake 25-28 minutes. Loaf will just begin to brown. Test for doneness with a long toothpick, much as you would for a cake. Cool briefly before removing from pan. Refrigerate or freeze extra servings.
Makes 1 large loaf. Serves 10.
Calories: 172 | Protein 1g | Fat 6g | Fiber 2g | Cholesterol 1mg | Sodium 311 mg | Carbohydrate 29g.