-=> Quoting Janis Kracht to Nancy Backus on 10-05-16  00:07 <=-

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

 JK> That's probably true.  One of these days I'll remember to take a look
 JK> at the loaf of regular rye bread we have in the 'fridge and compare the
 JK> ingredients to that recipe :)  We had Reubens recently :)

Could be interesting...  :)  Or, another experiment, taste a pinch of
rye flour, and then of each of your non-gluten flours (singly and then
perhaps in combinations), and see how they compare taste-wise... 
 
 >> I think one of the GF bread companies make one, but you're right, she
 >> 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... ;)

 JK> Yep.. we all seem to have some over here it seems.. This week I had
 JK> some dental work done, and my regular dentist was off.. so his
 JK> associate saw me.  She (the associate) told me to take some ibupropen
 JK> for pain.. and there I go... the right side of my face blew up again..
 JK> geez... I guess I can't take anything for pain now.  What a PITA :) 
 JK> Well, live and learn :) 

Sigh.  I can't take any of the NSAIDS, or acetaminaphen or the like...
they don't work for the pain anyway, and have a variety of not-so-nice
side effects...  So far, the opioids work, and don't cause me grief, but
I use them sparingly just the same....

 >>> 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... ;)
 >> I can generally use chopsticks now but now and again use a fork
 >> (grin).
 > I've been known to pull out the chopsticks for spaghetti...  (G)

 JK> haha.. that's a trip.  They probably work well though :)

They actually do...  it's the same as using the chopsticks for the long
noodles... one can twirl the noodles quite nicely...  ;)  Or just slurp
them up...  ;)

 >>> If one didn't have a bread machine, how would one need to tweak the
 >>> recipe....?  Or wouldn't it work at all....
 >> Here is what the instructions say about that:
 JK> [...]
 >> fine and need to be well blended. Using a mixer, beat ingredients about
 >> 10 minutes. Check appearance of dough. Pour batter into greased bread
 >> pan. Allow batter to rise approximately 1 hour. Bake at 375ºF for 45 to
 >> 60 minutes; use a toothpick to test for doneness.
 > So it produces a batter, rather than a kneadable dough, then....

 JK> Yes, like most GF bread recipes.

Ah.  What can you tell me about using gluten-free flour for pie crusts? 
I'm writing this at the Pond, and our friend Linda was trying to do
that yesterday... it didn't turn out very crust-like after baking, but
rather a very fine crumb...  She didn't have any shortening on hand, so
started with coconut oil, which wasn't working right, so she added
butter, and got something that worked ok when it was raw...  It tasted
ok after baking, but looked strange... I told her to bill it as apple
crumble... she'd used a cobbler type topping... so it was crumbly top
and bottom....  (G)  Needless to say, I didn't taste the filling..  :) 
She was baking it to take to a family gathering later that day...

ttyl       neb

... "I like bread, and I like butter - but I like bread with butter best."

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