oh well,

week nearly over,
i did't win the lottery,
so it's back to the treadmill.
getting too old for that shit.
bread-maker is on,
baking for tomorrow's pack-up.

but,
i had a good saturday,
that's something eh?

yum yum i bet it tastes lovely.are they cheap to use?

mg,
in my case no.
i'm a coeliac.
gluten-free to you.
i've never really sat down and worked it out tbh.
i'd say it's about even.
and when it's baking it stinks.
horrible pissy smell.

so why don't i buy ready made g/f bread?
because you buy it in sealed packs,
and when opened,
you gotta use it within 24 hrs.

and freshly baked g/f bread tastes like shit.
it's okay when toasted.
i don't know why
but there you are.

I do know how to bake bread from scratch, I just couldnt be arsed. I just fancied bunging everything into a machine and letting it do it everything

well,
with g/f,
that's really,
all you do.

liquids first.
don't know why.
and it looks like it's never gonna mix,
but within 3/4 mins i have a smooth mixture,
just scrape the sides of the bin into the mix and that's it.

having said that i always put mine on mix-mode for about 15 mins,
then i switch off and give it the bake programme.
3 hours.

it took some trial and error though.

and stale bread makes okay toast eh?
does THAT take you back?

Can you not substitute the wheat flour for another flour, Eric? Admittedly not rice flour (as a coeliac once said to me "fucking awful, needs to be struck by lightning before there is any life in it, better off eating rice")

erixter wrote:well,
with g/f,
that's really,
all you do.

liquids first.
don't know why.
and it looks like it's never gonna mix,
but within 3/4 mins i have a smooth mixture,
just scrape the sides of the bin into the mix and that's it.

having said that i always put mine on mix-mode for about 15 mins,
then i switch off and give it the bake programme.
3 hours.

it took some trial and error though.

and stale bread makes okay toast eh?
does THAT take you back?

it sure does.I was a breakfast cook an thats what we used to do.

Bert wrote:Can you not substitute the wheat flour for another flour, Eric? Admittedly not rice flour (as a coeliac once said to me "fucking awful, needs to be struck by lightning before there is any life in it, better off eating rice")

I'd assume he is bert otherwise it wouldnt be GF bread ....is the flour summat like ground chick peas ?

i really don't know tbh.
but when toasted it's fine.
maybe i've just lost the taste for bread,
or rather the texture.
and maybe i've just acquired a taste for the toast.
no complaints really.
i believe that the flour i use is actually a blend of flours.

bitofatwat wrote:

Bert wrote:Can you not substitute the wheat flour for another flour, Eric? Admittedly not rice flour (as a coeliac once said to me "fucking awful, needs to be struck by lightning before there is any life in it, better off eating rice")

I'd assume he is bert otherwise it wouldnt be GF bread ....is the flour summat like ground chick peas ?

Realise now, BOAT, that I'm confusing my low gluten wheats (traditionally European, unlike, say, USA durum wheat) with gluten-free wheat which of course doesn't exist.

I'd try and make my own flour mix, Eric. When I make my own bread I normally try to put in say, potato flour to give the bread a different flavour than solely wheat. I'd frig about with corn, gram (which is what BOAT mentions above and I quite like) and potato flour to start with