Yeast bread v0.3 breakfast update!
March 27, 2007 by Renee
After that bread cooled and was refrigerated over night, it became a bit crumbly, leaning a bit more towards the yeast-free cakey texture. With the maize flour, it’s a drier bread than the potato flour bread, so I guess it’s to be expected… Maybe a corny bread needs more oil? Not sure! But too much moisture and the bread won’t rise… tricky! Although I did toast it for breakfast as well, and drown it in baked beans… that could also be a factor.
In other news, I’ve lost weight recently. I think I’ve been eating a little better, but not much. I put it down to a combination of eating gluten-free and getting more exercise. I think I’ve (a) been getting more good carbs and more fibre with all the test baking, and (b) I’ve been burning it off!
The interesting part is that I don’t run out of energy rockclimbing anymore - instead I graze my too-soft-for-climbing hands until I can stand it no more, and that’s when I quit climbing. My muscles recover quicker as well, and don’t pump up too much - or, rather, they don’t stay pumped up as long… This vegan diet (+ gluten-free) has given me much better endurance.. When I build up harder skin on my hands again, it will be interesting to see how many hours I can climb for before I need a rest.
Carbs + fibre = win + ENERGY. And I see no bowel cancer in my future! Haha. *hugs veganism*
Speaking of which, this is a cool - if slightly grotesque - bumper sticker:
(from Food Fight in the USA)
I’m so glad to have found your site. My daughter has myriad food allergies - gluten, most grass like grains, dairy, meat, fish, poultry, eggs etc. I’ve been working with recipes, trying to alter them to accommodate her requirements, but have not yet found a good yeast bread recipe, so am looking forward to trying yours.
My sister lives close to a bakery which has just decided to produce gluten/dairy free bread - one loaf made with rice flour, and the other with a variety of flours, and they are both delicious. Unfortunately, I would have to drive 300 miles and pay over $5.Cdn per loaf, so I will be watching your recipe developments with a great deal of interest. Thanks for taking the time.
The last loaf hasn’t been the most loved, although I quite liked the taste… it was heavier than a potato flour one… But I have always been a fan of heavy-style breads. Not quite Russian black bread… but still! Gluten-free bread turns out somewhere between that and wholewheat…