4Real Forums: recipe help: GF pumpkin bread

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Topic: recipe help: GF pumpkin bread

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Maggie
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Posted: Nov 02 2010 at 12:41pm \| IP Logged

Hi Moms~

So I have found a couple good GF Pumpkin Bread Recipes--here is one!

HOWEVER, I do not have all the separate flours and instead bought Bobs Red Mill GF Bread Mix

My question is this: Can I substitute the bread mix for all of the flours listed in the pumpkin bread recipe? When added up, all the flours are 1.5 c. But then...I would have to figure in the sorghum/xanthan gum that is already in the mix, sea salt, etc. (I do realize some of the flours are different).

But then...would proportions be off?

Or...should I use the "whole" package as if I was making a plain loaf?

Do you see what I am trying to do? Just trying to navigate the gluten free world here...we are newbies.

Thank you for any help you can give!

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JodieLyn
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Posted: Nov 02 2010 at 12:48pm \| IP Logged

I would put in 1.5 cups of the mix and not add additional salt or xanthan gum.

But I haven't done alot of that.. just now and again for friends.

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Jodie, wife to Dave
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Maggie
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Posted: Nov 02 2010 at 12:57pm \| IP Logged

I just noticed that the package contains a yeast packet. Should I add yeast, do you think?

Thanks, Jodie!!

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JodieLyn
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Posted: Nov 02 2010 at 1:04pm \| IP Logged

no don't add yeast.. you'll use the baking powder and baking soda in the recipe for the leavening

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Jodie, wife to Dave
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Maggie
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Posted: Nov 02 2010 at 1:08pm \| IP Logged

Aha!

This is why I ask the more experienced bakers of the forum. I'll let you know how it turns out. Baking in progress. :)

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Wife to dh (12 years) Mama to dd (10) ds (8), dd (1), ds (nb) and to Philip Mary (5/26/09), Lucy Joy (12/6/09), and Margaret Mary (3/6/10) who entered Heaven before we had a chance to hold them.

lapazfarm
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Posted: Nov 03 2010 at 12:35am \| IP Logged

Well, you'll have to let us know how they turn out. We tried the Bob's Red Mill mix and found it really gross. Nobody liked the cupcakes we made with it, even the little kids who will eat anything!LOL!
Maybe we just got a bad batch? I ended up throwing it out.

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Theresa
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Maggie
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Posted: Nov 03 2010 at 9:58am \| IP Logged

It turned out fantastic!

I ended up using a bread mix by "Gluten Free Pantry" instead...basically, because I got it from a discount store and figured, if I messed up, I wouldn't be so disappointed...

But it worked!!

Thank you, Jodie!

I'm saving our Bobs Red Mill for just a "plain" bread...but sheesh...I hope it tastes good!

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Wife to dh (12 years) Mama to dd (10) ds (8), dd (1), ds (nb) and to Philip Mary (5/26/09), Lucy Joy (12/6/09), and Margaret Mary (3/6/10) who entered Heaven before we had a chance to hold them.

JennGM
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Posted: Nov 03 2010 at 10:08am \| IP Logged

lapazfarm wrote:

Many gluten-free flour mixes contain bean flours -- fava, garbanzo, black bean, etc. Bob's contains two of these. Many people (and I'm one of them) can't stand the taste or smell with those in the mix.

There are a few other combos that don't have the beans, so keep trying. When you first go wheat free or gluten free, finding that combo is the hardest and most expensive journey.

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lapazfarm
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Posted: Nov 03 2010 at 10:46pm \| IP Logged

Here is the Gluten-free baking mix I have been using lately with much success:Gluten free baking mix
I love that it is simple with only 3 basic ingredients and it actually works. (Just don't make the mistake I did and think you can substitute potato flour for potato starch.

Trust me, it is not the same thing.)
And don't forget to add 1/2 teaspoon xanthum gum per cup of flour mix.

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Theresa
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JodieLyn
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Posted: Nov 03 2010 at 11:55pm \| IP Logged

oh I'm so glad it worked out well. It's much more fun baking when it's nice to get to eat your efforts

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Courtney
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Posted: Nov 04 2010 at 8:36am \| IP Logged

I, too, have used the same gf baking mix for about three years that you mentioned, Theresa. I use it with most of my regular recipes. For example, Libby's canned pumpkin has a recipe for pumpkin cranberry bread on their label. I just substitute the same amount of gf flour instead of the regular flour. I also add 1 tsp per C of flour of xanthan gum. No one can tell it's gf! I also use the gf flour mix for cooking like when making a rue or a cream sauce. Works great everytime. Initial investment of the flours seems like a lot, but I keep them mixed and stored in a big tupperware bowl in my frig. I love to bake and couldn't live without it. Of course, now we're adding a new dimension b/c dh and ds are newly discovered casein sensitive.

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Courtney in Texas
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