-=> Quoting Janis Kracht to Nancy Backus on 09-22-16  01:19 <=-

 >> dinner here so I made a loaf of gluten-free "rye" bread for my
 >> daughter.  Smells so good darn it :) :)  It's a rice/tapioca/sorgum
 >> flour recipe so it should make good sandwiches.
 > How do you make it taste like rye...?  Or doesn't it really...

 JK> Yes! It does :) and smells like it as well (g) and my daughter was
 JK> really happy. :)

Ok. :)  

 JK> I found a great bread machine recipe for GF bread-machine bread that
 JK> would be safe for her,  and I added 4 teaspoon caraoway seeds and some
 JK> other ingredients that would make it more "rye-bread-sh :)

So, which of the ingredients besides the caraway seeds make it more
rye-ish...? 

 JK> She loved it and decided to take the rest of the loaf home with her
 JK> (I made her two rubens .. one for dinner, and one to take home 

Not often she can have a good substitute for rye bread...  :)

 >>> Did you bring home a pair of chopsticks to play with...?  ;)
 >> nah, I have some here, not the kind you throw out (though I do have
 >> some of that type also from previous takeout (grin)).
 > So you have some to practice with, should you be so inclined... :)

 JK> Yes, I do. But I never practice.. In my mind it should just come to
 JK> you, don't you think? :) :)

Well, dunno if you have to practice in a vacuum, but, I did find that
the more I used them for eating, the easier and more natural it
became...  ;)   The main thing is to hold one stick unmoving, and just
move the other to connect... At this point, I find it tougher to use a
fork on asian food than to use chopsticks... ;)

 >> We all love the dishes at this restaurant, Tokyo Hibachi, in Ithaca..
 >> One time when we went, the cook was so wonderful, he gave us all a
 >> sauteed banana dessert dressed with chocolate  :) It was really a
 >> great end to the meal.
 > That sounds quite lovely...  :)

 JK> He does that for us everytime we visit there, some kind of dessert for
 JK> us, I've noticed :)

You are honored customers... :)

 JK> Here's the perfect recipe I found for the GF rye bread: 
 JK> Gluten Free - Light Mock Rye 1 loaf
 JK> Wet Ingredients
 JK> 1+1/4 cup Water
 JK> 4+1/2 tsp Molasses
 JK> 3 Eggs, large, lightly beaten
 JK> 1 tsp Vinegar
 JK> 3 TBSP Canola Oil (I used olive oil, of course :))
 JK> Dry Ingredients
 JK> 2+1/4 cup White Rice Flour
 JK> 1 cup Rice Flour or teff (if you have brown rice flour that might
 JK> be better)
 JK> 1 TBSP guar Gum
 JK> 1+1/2 tsp Salt
 JK> 4 TBSP, firmly packed Brown Sugar
 JK> 1 TBSP Egg replacer, optional ( I did skip this )
 JK> 1/2 cup Non-fat Dry Milk Or like me, you can substitute 1/2 cup
 JK> Almond flour
 JK> 4 tsp Caraway Seeds
 JK> 3 tsp Active Dry Yeast
 JK> Combine wet ingredients; pour carefully into baking pan. Measure
 JK> dry ingredients; mix well to blend. Add to baking pan. Carefully
 JK> set pan in bread maker. Select NORMAL/WHITE cycle, or GLUTEN FREE
 JK> CYCLE (if machine has one) (mine doesn't) :); start machine. After
 JK> mixing action begins, help any unmixed ingredients into the dough
 JK> with a rubber spatula, keeping to edges and top of batter to
 JK> prevent interference with the paddle. Remove pan from the machine
 JK> when bake cycle is complete. Invert pan and shake gently to remove
 JK> bread. Cool upright on a rack before slicing 

If one didn't have a bread machine, how would one need to tweak the
recipe....?  Or wouldn't it work at all....

ttyl       neb

... "Energize!" said Picard and the pink bunny appeared...

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