-=> Quoting Janis Kracht to Nancy Backus on 09-26-16  13:04 <=-

 >> I found a great bread machine recipe for GF bread-machine bread that
 >> would be safe for her,  and I added 4 teaspoon caraoway seeds and some
 >> 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> I think the caroway seeds and brown sugar..

I was figuring that the caraway would be a tastealike taste since often
rye breads do have it in... I suppose the brown sugar might nudge the
flavor of the other flours back to something more like rye, rather than
wheat....

 >> She loved it and decided to take the rest of the loaf home with her
 >> (I made her two rubens .. one for dinner, and one to take home 
 > Not often she can have a good substitute for rye bread...  :)

 JK> I think one of the GF bread companies make one, but you're right, she
 JK> can't eat that one because they use potato starch in it.

Having a set of allergies as she does, does make it hard.... I find it
bad enough not being able to have apple, coffee or saccherine... ;)

 > 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... ;)

 JK> I can generally use chopsticks now but now and again use a fork
 JK> (grin). 

I've been known to pull out the chopsticks for spaghetti...  (G)

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

 JK> Here is what the instructions say about that:

 JK> ===
 JK> Traditional method:
 JK> Yeast may be used cold. All other ingredients should be at room
 JK> temperature (70º - 80ºF). Combine the liquid ingredients in a mixing
 JK> bowl and whisk together before adding to bread pan. All dry
 JK> ingredients, including the Active Dry Yeast, should be thoroughly
 JK> blended together before adding on top of the wet ingredients. Mixing
 JK> them together in a bowl with a wire whisk or shaking them together in a
 JK> gallon size, self-locking bag is suggested. Gluten-free flours are very
 JK> fine and need to be well blended. Using a mixer, beat ingredients about
 JK> 10 minutes. Check appearance of dough. Pour batter into greased bread
 JK> pan. Allow batter to rise approximately 1 hour. Bake at 375ºF for 45 to
 JK> 60 minutes; use a toothpick to test for doneness. 

So it produces a batter, rather than a kneadable dough, then....

 JK> And here's the link:
 JK> http://redstaryeast.com/gluten-free-light-mock-rye/

Ah... the yeast company working on useful recipes for the
gluten-intolerent...  that's a nice thing... :)

ttyl      neb

... Live so that the family parrot can live afterwards.

___ Blue Wave/QWK v2.20