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View Diary: GUS: "Stout" Bread and Irish Porter Cake (174 comments)

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  •  THANK you for these recipes. (11+ / 0-)

    I too have started buying GF bread (though it's expensive!) not b/c of celiac disease but b/c of what I've read about flour as it is known today. ;)  

    Now I'm getting stuff together to try making my own GF bread and am thrilled with the gorgeous loaf in your diary.

    Have you tried other GF flours than garbanzo bean with this recipe? And have you tried substituting chia seeds in place of xanthan gum? I've read that you can sub equal amounts of the seeds (plus twice that amount of hot water) as the gum.

    And since I don't have real problems with regular flour, I can't wait to try the porter cake.

    Being the single intellectual in a village of 1,100 souls ain't much fun, especially when 1,099 of those don't think you're all that smart.--Lucy Marsden

    by Miniaussiefan on Tue Nov 13, 2012 at 07:25:32 AM PST

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    •  Good morning! (9+ / 0-)

      Actually, I am just beginning my foray into using GF flours.  I do love bread but the white flour is a killer for me.  Even whole wheat recipes have white flour.  If I can go GF, it helps me, my little 4 year old buddy and my landlord who is Type 2.

      I'm ordering cookbooks but was able to grab that stout recipe from the Amazon look inside feature.

      I'll be using more GF recipes in future GUS diaries and hopefully folks can provide info you are looking for.  I also want to get more info on substituting sugar with agave syrup.  I did it in a whole wheat loaf and it was perfect.  Just want to find out if it is truly ok for diabetics.

      I'm going to a meeting tomorrow night for a lecture on diabetes.

      Oh -- and the porter cake is incredible.  Very moist.

      " My faith in the Constitution is whole; it is complete; it is total." Barbara Jordan, 1974

      by gchaucer2 on Tue Nov 13, 2012 at 07:34:27 AM PST

      [ Parent ]

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