Comments on: Brown Rice & Buckwheat Sandwich Bread Recipe http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/ Lessons and Recipes for the Gluten Free Cook Mon, 08 Sep 2008 00:40:57 +0000 http://wordpress.org/?v=2.5.1 By: David http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4927 David Thu, 21 Aug 2008 03:38:52 +0000 http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4927 There are two types of buckwheat flower available, a dark and a light. The light is much milder in flavor. Too mild to make scrapple with. Here in PA both are available. The light makes excellent pancakes and waffles when a sourdough is made the previous night. I even made springerle cookies with it last Christmas and they were very good. I made peffernuss with the dark flour and the wheat eaters were after them. Birkett Mills in Pen Yan NY is a mailorder source. It's a dedicated facility. No wheat is processed in it and they are great people who care about gluten free issues. There are two types of buckwheat flower available, a dark and a light. The light is much milder in flavor. Too mild to make scrapple with. Here in PA both are available. The light makes excellent pancakes and waffles when a sourdough is made the previous night. I even made springerle cookies with it last Christmas and they were very good. I made peffernuss with the dark flour and the wheat eaters were after them. Birkett Mills in Pen Yan NY is a mailorder source. It’s a dedicated facility. No wheat is processed in it and they are great people who care about gluten free issues.

]]> By: Mary Frances http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4626 Mary Frances Mon, 14 Jul 2008 11:14:18 +0000 http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4626 @kadi-newbee: I've never tried it that way, but there's no harm in baking up a loaf and seeing how it turns out. Based on your results you can start tweaking the recipe to get what you want. @kadi-newbee: I’ve never tried it that way, but there’s no harm in baking up a loaf and seeing how it turns out. Based on your results you can start tweaking the recipe to get what you want.

]]> By: kadi-newbee http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4620 kadi-newbee Sat, 12 Jul 2008 20:18:38 +0000 http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4620 oh, maybe the sorghum should be in the 1 parts category? ok, so, 3 parts buckwheat flour 3 parts arrowroot or tapioca starch (flour) 2 parts almond flour 1 part sorghum flour right? oh, maybe the sorghum should be in the 1 parts category? ok, so,
3 parts buckwheat flour
3 parts arrowroot or tapioca starch (flour)
2 parts almond flour
1 part sorghum flour

right?

]]> By: Mary Frances http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4608 Mary Frances Fri, 11 Jul 2008 11:42:37 +0000 http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4608 @kadi-newbee: The healthiest oil would be no oil at all, so for pancakes I would use canola (healthier than butter) and use an oil sprayer to distribute it on the pan evenly. For the bread, I would just go with canola oil because it is less expensive, but that's just my personal preference. I would think you could use any of the oils in the bread. @kadi-newbee: The healthiest oil would be no oil at all, so for pancakes I would use canola (healthier than butter) and use an oil sprayer to distribute it on the pan evenly. For the bread, I would just go with canola oil because it is less expensive, but that’s just my personal preference. I would think you could use any of the oils in the bread.

]]> By: Mary Frances http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4607 Mary Frances Fri, 11 Jul 2008 11:40:20 +0000 http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4607 @kadi-newbee: You're right - the buckwheat is only two parts because it has a strong taste that could overwhelm everything else. I'm not saying that it wouldn't work, but I would go into it knowing that I had no idea what the results would be =) @kadi-newbee: You’re right - the buckwheat is only two parts because it has a strong taste that could overwhelm everything else. I’m not saying that it wouldn’t work, but I would go into it knowing that I had no idea what the results would be =)

]]> By: kadi-newbee http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4606 kadi-newbee Fri, 11 Jul 2008 07:48:41 +0000 http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4606 also one more thing... what oil is the healthiest choice? i was thinking avocado oil? or grapeseed? i have EV-oliveO but im afaid of the potential carcinogens if the dough or pancakes get too hot? or am i trippin? also one more thing… what oil is the healthiest choice? i was thinking avocado oil? or grapeseed? i have EV-oliveO but im afaid of the potential carcinogens if the dough or pancakes get too hot? or am i trippin?

]]> By: kadi-newbee http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4605 kadi-newbee Fri, 11 Jul 2008 07:40:21 +0000 http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4605 3 parts buckwheat flour 3 parts arrowroot or tapioca starch (flour) 2 parts sorghum flour 1 part almond flour ok, so tell me if im wrong but i wanted to replace the brown rice for the buckwheat, i have a big bag and i want to use it up, but does the buckwheat taste bad? is that why you have put it in the "2 parts" catagory? will all this work together, it looks so "unconventional", and for my first time! i have never baked before, but i helped mix "ready-make" cake before, and i am seduced by the thought of Gluten-free, Corn-free, Soy-free, and of course Wheat-free pancakes and/or bread! please respond anyone! will this be a disaster? 3 parts buckwheat flour
3 parts arrowroot or tapioca starch (flour)
2 parts sorghum flour
1 part almond flour

ok, so tell me if im wrong but i wanted to replace the brown rice for the buckwheat, i have a big bag and i want to use it up, but does the buckwheat taste bad? is that why you have put it in the “2 parts” catagory? will all this work together, it looks so “unconventional”, and for my first time! i have never baked before, but i helped mix “ready-make” cake before, and i am seduced by the thought of Gluten-free, Corn-free, Soy-free, and of course Wheat-free pancakes and/or bread!

please respond anyone! will this be a disaster?

]]> By: Mary Frances http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4193 Mary Frances Sat, 07 Jun 2008 18:02:30 +0000 http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4193 Denise, I do have a soy free baking mix and a bread recipe to go with it. I've put a link to it in the sidebar so that it can be found more easily. Feel free to use this flour mix for any of my recipes that call for an all-purpose gluten free flour mix. Denise, I do have a soy free baking mix and a bread recipe to go with it. I’ve put a link to it in the sidebar so that it can be found more easily. Feel free to use this flour mix for any of my recipes that call for an all-purpose gluten free flour mix.

]]> By: Denise Haynes http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4178 Denise Haynes Fri, 06 Jun 2008 22:41:50 +0000 http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-4178 I would love it if you had time to work out a soy free baking mix. I am allergic to soy and casein (and some other things) in addition to being celiac. Man, I thought I had the GF thing down and then got the test results re: soy, casein, etc. So, for me now, it's pretty much "cook it if you want it." Thank goodness I like to cook. I would love it if you had time to work out a soy free baking mix. I am allergic to soy and casein (and some other things) in addition to being celiac. Man, I thought I had the GF thing down and then got the test results re: soy, casein, etc. So, for me now, it’s pretty much “cook it if you want it.” Thank goodness I like to cook.

]]> By: Sarah Webber http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-2569 Sarah Webber Tue, 11 Mar 2008 20:29:02 +0000 http://www.glutenfreecookingschool.com/archives/brown-rice-buckwheat-sandwich-bread/#comment-2569 I would like to swap the amounts of rice flour with other flours in bread recipes. Right now I am using 1 cup brown rice flour, 1 cup sorghum flour and 2/3 cup millet flour. I would like to change this to 1 cup sorghum flour, 1 cup millet flour and then 2/3 cup brown rice flour. The remaining ingredients are powdered milk, 1 tbsp xanthan gum ( that I would like to replace with guar gum) and 1 tbsp sucanet. I also replace the vegetable oil with butter. So there you have it. Can I do this with good results? Also I don't have a bread machine and don't plan on buying one. I beat the bread ingredients with a kitchen Aid for 5 minutes at med-high, then bake at 350 for 45 minutes. I am at high altitude of 4,500 ft. Thanks for the help. Sarah I would like to swap the amounts of rice flour with other flours in bread recipes. Right now I am using 1 cup brown rice flour, 1 cup sorghum flour and 2/3 cup millet flour. I would like to change this to 1 cup sorghum flour, 1 cup millet flour and then 2/3 cup brown rice flour. The remaining ingredients are powdered milk, 1 tbsp xanthan gum ( that I would like to replace with guar gum) and 1 tbsp sucanet. I also replace the vegetable oil with butter. So there you have it. Can I do this with good results? Also I don’t have a bread machine and don’t plan on buying one. I beat the bread ingredients with a kitchen Aid for 5 minutes at med-high, then bake at 350 for 45 minutes. I am at high altitude of 4,500 ft.
Thanks for the help.
Sarah

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