tag:blogger.com,1999:blog-8179146399330422508.post5395244928334426620..comments2023-11-20T10:19:40.833-07:00Comments on Wiggle, Poke, Giggle, Zoom: High Altitude Gluten Free Bread RecipeUnknownnoreply@blogger.comBlogger24125tag:blogger.com,1999:blog-8179146399330422508.post-22709423162239781692017-08-11T13:13:25.261-07:002017-08-11T13:13:25.261-07:00Your recipes turn out so well up here in Calgary 1...Your recipes turn out so well up here in Calgary 1<br />However, my kids find them a bit sweet for sandwich bread.<br />How and where can I cut down on the sugar and not affect the wonderful results?<br />Thank you for solving this issue for me.<br />LuisaLuisahttps://www.blogger.com/profile/16638858826646260256noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-84590094873123000842017-07-31T14:53:59.467-07:002017-07-31T14:53:59.467-07:00Just tried your recipe in Flagstaff, AZ where it c...Just tried your recipe in Flagstaff, AZ where it came out brilliantly!! Hands down, the best slice of bread I have had in a very long time!! Thanks so much for sharing!! :)Anonymoushttps://www.blogger.com/profile/03922828964246500233noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-4233427051525681282017-07-31T14:52:33.724-07:002017-07-31T14:52:33.724-07:00Just tried the recipe for the first time from Flag...Just tried the recipe for the first time from Flagstaff, AZ and my loaf came out brilliantly!! Hands down, the best slice of bread I have had in a long time!! Thanks so much for sharing!!Anonymoushttps://www.blogger.com/profile/03922828964246500233noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-35920594394620821492016-09-03T12:38:52.932-07:002016-09-03T12:38:52.932-07:00From Jack Owens
Just tried the recipe where we li...From Jack Owens<br /><br />Just tried the recipe where we live in NE Arizon at 8200 ft. Followed exactly, came out great. A little sink after cooling, not bad though. Used Namaste Perfect Flour Blend but used the your recipe measure instead of Namaste's 138gr listing per cup. Thanks from one who has gone through many failures at high altitude.Jacksonhttps://www.blogger.com/profile/01386191972943334270noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-35953107995611782452016-08-19T06:07:58.172-07:002016-08-19T06:07:58.172-07:00Just made a loaf of the assorted grain bread and i...Just made a loaf of the assorted grain bread and it is really the best GF I've had, and believe me.....we've tried all the brands out there and I've made some others that my husband won't even eat. We're at 6600 FT and the crust came out nice and brown and inside with nice texture, not gummy at all like many GF breads. The center did fall a bit during baking and I had to bake another 10 minutes, yet it could be our oven temperature is off a bit...didn't use an over thermometer. <br /><br />Thank you so much for posting this recipe and doing the leg work for us! Greatly appreciated!Anonymoushttps://www.blogger.com/profile/11238300667809584671noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-27606795629369192122016-04-17T20:13:18.174-07:002016-04-17T20:13:18.174-07:00I have been looking at all the recipes recently co...I have been looking at all the recipes recently comparing photographs and ratios of starch with grain. Just come across your blog and looks you've done some of the work for me :)! Thank you very much for posting!Anonymoushttps://www.blogger.com/profile/16081590390028785478noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-73924575585949347172016-01-25T20:45:57.551-07:002016-01-25T20:45:57.551-07:00Formerly, 'Unknown', lol. I figured that ...Formerly, 'Unknown', lol. I figured that is what you meant, but I just had to ask : ) Recipe with sorghum (1st variation) came out great. I did a little adjustment,to use Expandex (yes,it's modified,by heat(?) chemistry(?), but not a GMO!) & am very pleased that your recipe didn't balk at the adjustment! Thank you so very much!!! I was pretty sure that I was not the only person trying to do GF bread baking at high altitude!Ybbahttps://www.blogger.com/profile/03705620222808869151noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-59126486370490988912016-01-25T14:06:45.558-07:002016-01-25T14:06:45.558-07:00Try this: warm the oven for about 90 seconds and t...Try this: warm the oven for about 90 seconds and then put your bread in to rise for 30 minutes. At that point, remove it from the oven and let it finish rising on the counter or near the oven while the oven preheats! It is just habit to put oven temp first in a recipe. I have a toaster oven and sometimes I use one for rising and one for baking. Anyway, warmer temperatures help the bread rise better.Reginahttps://www.blogger.com/profile/04796046752926137604noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-4045053139814223872016-01-24T22:47:30.165-07:002016-01-24T22:47:30.165-07:00Just a curios question, a couple of years late, lo...Just a curios question, a couple of years late, lol, but how do you allow your dough to rise in the oven with the light on, when your very first instruction is to preheat oven to 375 degrees? I can't wait to actually try your recipe as I live in the 'mile high city' (Denver) and although I am an experienced, successful, bread baker here, I am struggling with GF bread dough, as well as the conflicting information that is available on high altitude adjustments! (Add/subtract liquids (flour is too dry here to use less!), bake at higher/lower temps, more/less eggs/oil/leavening, etc....)Ybbahttps://www.blogger.com/profile/03705620222808869151noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-71812513742798126272015-05-31T21:13:24.552-07:002015-05-31T21:13:24.552-07:00Thanks so much, those of you at 7000+ feet who hav...Thanks so much, those of you at 7000+ feet who have tried this and reported back that it works!. There aren't many resources out there for high altitude bread making and your comments help.Reginahttps://www.blogger.com/profile/04796046752926137604noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-14424376664978829452015-05-31T14:21:13.030-07:002015-05-31T14:21:13.030-07:00I just tried this recipe for the first time. I li...I just tried this recipe for the first time. I live at 7000ft and it worked like a charm. The only thing I changed is that I baked my bread in a pre-heated dutch oven at 400F (10 minutes covered, 40 minutes with the lid removed). The bread has a really nice dark crust and is fluffy inside. Thank you so much for this recipe!Mirahttps://www.blogger.com/profile/12004586986802548887noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-88777511768607436332014-12-15T01:26:32.079-07:002014-12-15T01:26:32.079-07:00I recently tried this recipe with psyllium husks i...I recently tried this recipe with psyllium husks instead of xantham gum. I used 3 Tbs psyllium husks. I noticed that after 2 minutes on the mixer, the dough was completely liquid like cymbaluk described. I was worried, but after 4 minutes it had thickened up a bit. It was still thinner than my regular dough. I poured it in a bread pan (it was that thin). Lo and behold, it rose just like the xantham gum bread, in the same time frame and by the same amount. It also cooked in the same amount of time as usual. The bread looked very nice, but it was nowhere near as yummy, it had bland flavor and the texture was somewhat grainy. Homemade still always beats store bought gluten free bread IMO.Reginahttps://www.blogger.com/profile/04796046752926137604noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-17529432033353921082014-10-27T09:37:59.850-07:002014-10-27T09:37:59.850-07:00thanks so much for your post - I tried flax seed (...thanks so much for your post - I tried flax seed (2tbspns) but the bread came out really wet, will try adjusting a few things later this week - your suggestion of Psyllium will have me out in town searching too.Anonymoushttps://www.blogger.com/profile/16641058172393675712noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-49882679929729060292014-10-26T15:48:32.319-07:002014-10-26T15:48:32.319-07:00According to gluten-free-bread.org, you would grin...According to gluten-free-bread.org, you would grind 1 slightly rounded tbs of flax seeds ( in a coffee bean grinder) then you add 1/4 cup boiling water to form a slurry. This could then be added to the recipe in place of zanthan gum. Although I haven't tried it in bread, I often substitute psyllium husk in my baking for zanthan gum: 1 tablespoon psyllium husks for every teaspoon x.g. Psyllium husks are produced in Ecuador, so perhaps if flax isn't strong enough to make good bread look for psyllium husks or psyllium husk powder.Reginahttps://www.blogger.com/profile/04796046752926137604noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-53870575713292670172014-10-26T09:59:43.575-07:002014-10-26T09:59:43.575-07:00I'm in Ecuador with no Xanthan gum available, ...I'm in Ecuador with no Xanthan gum available, I do have flax seed though and have seen other recipes substituting this, what ratio would you suggest for your recipe><br />So looking forward to trying to bake bread again.<br />SandiAnonymoushttps://www.blogger.com/profile/16641058172393675712noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-27103013659078064262014-10-14T09:37:31.621-07:002014-10-14T09:37:31.621-07:00I can store mine on the counter for five days most...I can store mine on the counter for five days most of the year, in the summer only a few days. If I think it will last longer I put it in the freezer. Reginahttps://www.blogger.com/profile/04796046752926137604noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-83271297624768037402014-10-14T05:40:11.813-07:002014-10-14T05:40:11.813-07:00I read that you slice a loaf for the week. Then, h...I read that you slice a loaf for the week. Then, how & where do you store it? I have mine in a plastic bag on the counter, but I'm worried it'll go bad. <br />(Dry air, 6000 ft.)Mandingahttps://www.blogger.com/profile/06108664243015752797noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-86516351694162960582014-10-14T05:40:11.589-07:002014-10-14T05:40:11.589-07:00I read that you slice a loaf for the week. Then, h...I read that you slice a loaf for the week. Then, how & where do you store it? I have mine in a plastic bag on the counter, but I'm worried it'll go bad. <br />(Dry air, 6000 ft.)Mandingahttps://www.blogger.com/profile/06108664243015752797noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-46541674990734491882014-10-12T17:39:58.955-07:002014-10-12T17:39:58.955-07:00Thank you so much! This is the first successful lo...Thank you so much! This is the first successful loaf of GF bread I've made. I live at 6,000 feet and followed your directions exactly. Thank you for experimenting and finding what works! I can't wait to try more types.Mandingahttps://www.blogger.com/profile/06108664243015752797noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-32803215830345494102014-08-19T07:49:51.417-07:002014-08-19T07:49:51.417-07:00Gluten free bread "dough" is often very ...Gluten free bread "dough" is often very thin, many recipes describe it as a cake batter consistency that has to be poured. If it was even thinner than this some my guesses for troubleshooting would be 1) digitally measure the flour, 2) reduce water by 1-3 TBS if you have a lot of humidity, 3) use a stand mixer to thoroughly devolop the xanthan gum.Reginahttps://www.blogger.com/profile/04796046752926137604noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-87552239802118736292014-08-19T02:38:48.073-07:002014-08-19T02:38:48.073-07:00Followed your instructions and I'm left with a...Followed your instructions and I'm left with a runny mixture. My mixture does not resemble dough or anything like that at all. Any suggestions as to what could have gone wrong?? <br />cymbaluk.comhttps://www.blogger.com/profile/03905974413460161435noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-67946634773497288752014-06-22T14:48:17.284-07:002014-06-22T14:48:17.284-07:00Lisa,
One of my readers, Gretchen, at 7200 ft said...Lisa,<br />One of my readers, Gretchen, at 7200 ft said this is the only recipe that works for her, so that gives me hope for you! Make sure 1) the yeast is active, it should be foamy when you add it to the mixer. 2) the flour and eggs are at room temperature. 3) When you shape the loaf, your hands should be wet enough there is no sticking, make it nice and smooth, I usually dip my hands or spatula in water several times. I suspect the wetness on the surface of the loaf keeps the top from drying out and allows the bread to rise better. You could cover it with greased plastic wrap too if it seams to be drying out. 4) you could increase the liquid in the recipe by 1-3 Tbs of water because I am at 5000 ft and you are enough higher that it might be affecting the consistency of the batter. 5) I have the best luck with coconut oil 6) I often forget to add the final Tbs of sweetener that goes with the wet ingredients, reduced sugar sometimes helps high altitude breads, so you could try that. 7) I usually let the bread rise in the oven after warming it for 60 seconds, after the bread is nearly done rising, I take it out and preheat the oven. Whew! So many things to try, I hope it works the second time around:)<br /><br />My modifications to the original recipe aren't typical high altitude adjustments, but I decreased the liquid 1/3 cup, the flour approximately 1/4 cup, and increased the baking temperature 25degrees. (sometimes I use 1TBS less sugar). I cover the bread with foil after 10 minutes of baking to prevent over browning.Reginahttps://www.blogger.com/profile/04796046752926137604noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-13604487655727262122014-06-22T05:27:09.733-07:002014-06-22T05:27:09.733-07:00Hi There, I am curious if there were any actual hi...Hi There, I am curious if there were any actual high altitude adaptations for this recipe? Just wondering because i live at 9,000 feet and when I tried it, it didn't rise. I looked at the recipe you adapted from and didn't see off hand what the high altitude changes would have been. If there were any changes, let me know so that maybe I need to tweak further for an even higher elevation.Lisahttps://www.blogger.com/profile/02155911921503940868noreply@blogger.comtag:blogger.com,1999:blog-8179146399330422508.post-72916104541235429232013-10-06T20:08:11.620-07:002013-10-06T20:08:11.620-07:00Awesome! I haven't yet tried to bake gf bread...Awesome! I haven't yet tried to bake gf bread. I buy it at Costco occasionally - never thought I would pay $8 for two little loaves of not-too-good bread. I prefer to wait for other people to do all the work of experimenting :) So, thanks!Living Lavalleehttps://www.blogger.com/profile/06445972538313303822noreply@blogger.com