Any Home Bakers Here?

[SnapdragonQ]

Yeah.

I'm still experimenting/learning about using different flours. I buy Namaste brand at Costco, since it's (relatively) cheap, for a GF. Here are its ingredients: Sweet brown rice flour, tapioca starch, brown rice flour, arrowroot powder, sorghum flour and xanthan gum.

For my sourdough, I feed it half and half brown rice/oat flours that I grind at home, because, well, they're cheap. I have purchased tapioca and sorghum flours to use, since so many recipes call for those. The starter seems to like the brown rice/oat mix well enough. The discard makes a tasty pancake too.

Ok.
One of my books says brown rice flour is good for pizza crusts because it's more coarse than most other gf flours. I haven't make a good traditional pizza crust yet, but based on my experience with brown rice based gf flours that makes sense to me.

I'll pull my books and snapshot some recipes.

For some things I like to use a basic millet and sorghum mix, others the basic brown rice mix, and for breads something I made up myself.

The lighter flours like tapioca, potato starch, and cornstarch are a pain to work with (powder goes everywhere and gets on everything) but they really help add lightness and structure so I suck it up and make big batches of GF mixes that I store in the fridge for quicker baking. Then spend an annoying amount of time trying to get all the fluff cleaned up.

 

[topochico225]

VERY frustrated and ANGRY tonight because of many reasons. Some reasons are baking related, some are not.

I hate my life. Keep in mind, I am NOT thinking about ending it. I just hate my life.

I know how you feel. This too shall pass

 

[Blooie]

Happy Anniversary!

Most people don't make it this far any more.

I have 53 years with the same ole man.

Happy Anniversary again!!!!

Thanks!! We spent it painting the hallways and eating goulash. I didn’t get around to baking the bread too.

Remember the other day I told you guys I was making beef stock? I ended up with 19 Foodsaver bags of it in the freezer! And the week before I did chicken stock, so there’s 16 bags of that in there too. Feels so good!! I use stocks a lot so this way is so much more economical for me, and tastes way more betterer!

@jnicholes - It’s a dark, lonely path to walk. But keep walking….there’s a brighter place just around the corner!

 

[topochico225]

Making communion bread today- enough to get us through all of Lent! 11 large loaves and 84 small.

 

[jnicholes]

Feeling a little better today. A LITTLE. I may need to see my med doctor.

 

[pennyJo1960]

Happy Anniversary!

Most people don't make it this far any more.

I have 53 years with the same ole man.

Happy Anniversary again!!!!

Congratulations.. Morning Home bakers 4 inches of rain here.

 

[bruceha2000]

I will, however, give poults to broody hens because turkey moms are...well...turkey moms.

You are suggesting they won't be getting any "mother of the year" awards?

Besides burgers, how does everyone like to use up extra hamburger buns?

I make 8 a month on a Saturday. DD2 and I each have one on burger night (which is Saturday). 2 go in a bag on top of the refrigerator for the next week, the other 4 go in the freezer for the next 2 burger nights.

But I'm not dealing with GF, that is a whole other animal.

Goulash?? Not counting today how long have we been married?!

Several decades ago I had to go down to East Fishkill for work every other week for months. There was a Hungarian restaurant in the area. Their goulash was
It was definitely NOT "Hamburger Helper" American goulash.

Well, the GF sourdough pizza crust is a total bust. DH didn't like it at all. I thought it was ok, but anything bread is a treat for me. I probably won't make it again.

GF bread is hard. DD1 has tried to do pizza dough, no real success. But Against The Grain makes a line of GF pizzas that are tolerable.

I hate my life. Keep in mind, I am NOT thinking about ending it. I just hate my life.

Oh Jared, I'm sorry you are having trouble. Please think about the parts of your life that are good. You have SO many talents! Dip into one or two and see if you can't lift your spirits.

Here are its ingredients: Sweet brown rice flour, tapioca starch, brown rice flour, arrowroot powder, sorghum flour and xanthan gum.

I think that is pretty much how DD1 makes her GF flour. She gets the base flours from Nutsonline. She can't do nightshades and lots of GF flours use potato starch. I'll let her know about the Costco GF flour, maybe she would prefer not to have to store all the base flours.

 

[Show Sebright]

Y’all who are allergic to peanut butter I feels so bad. The gave up PBJ sandwiches with “wow” butter. It was soy butter and they were so gross.

 

[SnapdragonQ]

You are suggesting they won't be getting any "mother of the year" awards?

I make 8 a month on a Saturday. DD2 and I each have one on burger night (which is Saturday). 2 go in a bag on top of the refrigerator for the next week, the other 4 go in the freezer for the next 2 burger nights.

But I'm not dealing with GF, that is a whole other animal.

I could not remember which DD needed to be GF and did not see the bottom line at first and was like you store your GF buns on the fridge?? Are you nuts??

...yeah, whole 'nother animal.
Remember the PM novel I sent you a while back when you were trying to find a potato starch substitute?

*sigh* I sure wish GF could be one straight flour sub and not all these PITA mixes.

GF bread is hard. DD1 has tried to do pizza dough, no real success. But Against The Grain makes a line of GF pizzas that are tolerable.

I'm planning a "traditional" pizza crust soon and will let you know how it goes. I think the potato starch in the mix could easily be swapped out for arrowroot or cornstarch.

Y’all who are allergic to peanut butter I feels so bad. The gave up PBJ sandwiches with “wow” butter. It was soy butter and they were so gross.

Had to avoid peanut anything for quite a while because of kiddo's allergies and yep, those PB subs are just nasty!
Kiddo outgrew the peanut allergy but some tree nuts are a problem now.

 

[Sally PB]

*sigh* I sure wish GF could be one straight flour sub and not all these PITA mixes

Amen, sister!

I wish I could understand what each flour brought to the table, er, loaf. Then maybe I could figure out what's going on with various mixes. Do you know anything about how they work or interact? Or a website where I might find that?