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Thursday, June 18, 2009
Gluten Free Bread


Left to Right: Loaf 1,2,3, and 4


Loaf 1: With Rice Flour, Yeast, Water, and Veg. Oil


Loaf 2: With Rice Flour, Yeast, Water, and Veg. Oil, and Egg.


Loaf 3: With Rice Flour, Yeast, Milk, and Veg. Oil, and Egg.


Loaf 4: With Rice Flour, Yeast, Milk, and Olive Oil.

Conclusion: The breads cooked with milk were softer, cut easier, and did not dry out as quick. The breads cooked with eggs had more rise to the bread. The bread with the olive oil had the most flavour.

Also a side note: the bread does not need to be covered in order to rise, the saran wrap sticks to it and as you pull it off, it causes the bread to deflate.









(WELCOME)

Welcome to my Cooking Adventures in Canada!

This site was created to document the new recipies I am learning to make.

(INTRODUCTION)

Creator/Chef:

Sarah Rose

I am a Canadian immigrant blessed with a big kitchen learning to cook and make new foods in a diverse community.

click 'about' for more

(Favorite Cooking Sites)

America's Test Kitchen Allrecipes Epicurious Frugel cooking at Hillbilly Housewife