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I hope you see this, Dee! I've had several dinner parties where I baked French Bread served with spaghetti or oysters, calamari, etc. People are amazed when I tell them it is GF. Recently I was paid the ultimate compliment "I have to have your recipe!" Unfortunately my response had to be that I'd be glad to share it, but didn't think she wanted to buy rice flour--also calls for cornstarch which most people have--tapioca flour, potato starch, and xanthan gum. What on earth is xanthan, she asked. I grabbed the nearest bottle of some kind of sauce and showed her that it is in everything. I think manufacturers must be able to get it cheaper than we bakers can. I've found Now Foods brand at iherb is the best price , and checked with Now that it is GF.
I did a search and don't see that recipe on Dee's Kitchen--my printout shows that you sent it to me on 2-8-10 when I was a starving newbie. It's the one where you said it tastes like French bread you used to be able to buy at grocery store bakeries. I just pull apart one of the loaves and serve each couple half a loaf, which they then just tear apart into pieces. Makes a big hit! And, any leftovers make great "bread" crumbs, just cut in cubes, bake a while to dry out, and process into crumbs. Much cheaper than buying them already made.
Anyway, I am sure I will be joined by a lot of other members when I tell you how much I've appreciated all the help you've given us.
Beverly
DEE! A COMPLIMENT(plus for me) re French Bread
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Beverly,
Thank You so much for compliment!!!
I, like all of you, was very overwhelmed when I found out that I needed to eliminate a variety of ingredients, if I wanted to heal and get well.
Being such a strong willed person I started a journey of modifying so many of the meals, baked good, etc., that my family and I enjoyed.
One day, something just clicked, and I have been so fortunate to be able to prepare just about anything with very good results..
I just came back from a 2 week stay at my sister's in Florida and I cooked for her and my nephew, as they both were working during my stay. They both ate and enjoyed the gluten, dairy and soy free meals.
Love
Dee~~
Thank You so much for compliment!!!
I, like all of you, was very overwhelmed when I found out that I needed to eliminate a variety of ingredients, if I wanted to heal and get well.
Being such a strong willed person I started a journey of modifying so many of the meals, baked good, etc., that my family and I enjoyed.
One day, something just clicked, and I have been so fortunate to be able to prepare just about anything with very good results..
I just came back from a 2 week stay at my sister's in Florida and I cooked for her and my nephew, as they both were working during my stay. They both ate and enjoyed the gluten, dairy and soy free meals.
Love
Dee~~
"What the heart gives away is never gone ... It is kept in the hearts of others."
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humbird753
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Hi Dee -
I would love this recipe too. Although I was not a high carb eater prior to going on a gluten-free diet, I am finding that I do miss having breads on occasion. I tried buying gluten-free bread and didn't like it (at least not the brand I purchased). So far sticking with potatoes and brown rice.
Paula
I would love this recipe too. Although I was not a high carb eater prior to going on a gluten-free diet, I am finding that I do miss having breads on occasion. I tried buying gluten-free bread and didn't like it (at least not the brand I purchased). So far sticking with potatoes and brown rice.
Paula
Paula
"You'll never know how strong you are until being strong is the only choice you have."
"Life is not about waiting for the storm to pass... It's learning to dance in the rain."
"You'll never know how strong you are until being strong is the only choice you have."
"Life is not about waiting for the storm to pass... It's learning to dance in the rain."
Thank you, Dee, for posting the recipe in Dee's Kitchen. That will make it easy to find for those who want to try it.
I can add a couple of notes that I developed: I found that start to finish for me takes about 2 1/2 hours, which helps if you want to serve it hot and fresh out of the oven. The specific flour mix Dee suggests really works well--I got lazy a couple of times and didn't think the regular GF flour mix was quite as good. I've been using a double baguette pan, works well, but sounds like the foil trick is a good idea if you don't have a French bread pan.
Thanks again to Dee, and happy baking to all! Beverly
I can add a couple of notes that I developed: I found that start to finish for me takes about 2 1/2 hours, which helps if you want to serve it hot and fresh out of the oven. The specific flour mix Dee suggests really works well--I got lazy a couple of times and didn't think the regular GF flour mix was quite as good. I've been using a double baguette pan, works well, but sounds like the foil trick is a good idea if you don't have a French bread pan.
Thanks again to Dee, and happy baking to all! Beverly
I forgot to mention for Paula that a lot of people think Udi's products (frozen)are among the best. I love their bagels, that is something I don't think I would try.
I agree that most store bought GF bread is lousy--and quite expensive as well! That's why I've made an effort to learn the ins and outs of baking GF bread, etc. Hope it works for you.
Beverly
I agree that most store bought GF bread is lousy--and quite expensive as well! That's why I've made an effort to learn the ins and outs of baking GF bread, etc. Hope it works for you.
Beverly
@ Paula,
I agree with you; just because GF baked goods are there, I don't like to eat them on that regular a basis. I tried baking Gluten Free pantry's French bread the other day, but think it didn't rise enough--it was way too dense. It was the first time I've even tried baking my own, so I guess I shouldn't be surprised.
@ Dee, it sounds like your recipe is great, but I'm a little intimidated by baking bread from scratch. I haven't yet looked at the Dee's kitchen section, but this thread makes me think I should!
I like Schar products, and think their white sandwich bread is the best I've tried for when I want toast or a sandwich (it is not in the frozen food section). But it's pricey and not so easy to find. For some reason, Whole Foods doesn't carry it. It is available online, along with ciabatta rolls, French bread and sandwich rolls, so I'm thinking I will order some to keep on hand.
Udi's bagels are OK (of course nothing compares to a real NY bagel!), but high calorie, so I only eat 1/2 at a time.
I agree with you; just because GF baked goods are there, I don't like to eat them on that regular a basis. I tried baking Gluten Free pantry's French bread the other day, but think it didn't rise enough--it was way too dense. It was the first time I've even tried baking my own, so I guess I shouldn't be surprised.
@ Dee, it sounds like your recipe is great, but I'm a little intimidated by baking bread from scratch. I haven't yet looked at the Dee's kitchen section, but this thread makes me think I should!
I like Schar products, and think their white sandwich bread is the best I've tried for when I want toast or a sandwich (it is not in the frozen food section). But it's pricey and not so easy to find. For some reason, Whole Foods doesn't carry it. It is available online, along with ciabatta rolls, French bread and sandwich rolls, so I'm thinking I will order some to keep on hand.
Udi's bagels are OK (of course nothing compares to a real NY bagel!), but high calorie, so I only eat 1/2 at a time.
Suze