Comments on: Popcorn Bread

By: Jules

Jules — Fri, 17 Feb 2012 21:53:38 +0000

Noemi, if I understand your needs accurately, you cannot do the oat flour. In this case, simply use buckwheat or brown rice flour in place of the GF oat flour. Coconut or almond yogurt will work in this recipe just fine, and for the powdered milk, either use Vance’s DariFree (potato based) or use almond meal in place of that ingredient. Hope that helps!

By: Noemi Metsch

Noemi Metsch — Mon, 13 Feb 2012 03:34:59 +0000

i want make no gluten or oat or any wheat, only almond or rice flour. no milk just coconut or almond. how can it adjust it?

By: Jules

Jules — Wed, 25 Jan 2012 20:14:11 +0000

Bev, not sure why the mixture would be so dry, but it’s a good thing you were quick enough to realize you should add more liquid! The powdered milk should not be reconstituted, so that wouldn’t be the problem. Next time you try it, pay careful attention to be sure you didn’t add too much of a particular dry ingredient, and that you are using my all purpose flour, not another with different ingredients that might absorb more moisture from a recipe than mine would (brands with potato flour, for example, are notorious for sucking the moisture right out of the recipe). I’m glad it still tasted great – hopefully next time it won’t misbehave in the process, though!

By: Jules

Jules — Wed, 25 Jan 2012 20:10:16 +0000

Janet – I’m so glad that it tasted great for you. The issue of rising can be tricky, even differing by the weather. Did you cover the loaf as it rose (a warm, damp tea towel works well)? Was it in a warm, moist environment to rise? Did you use instant/quick yeast? Did you use Vance’s Dari Free or another milk replacement? Did you use my premixed All Purpose Blend, or make or buy another?
If you feel that all these bases were covered, you could add an extra teaspoon of yeast, you could add another 1/2 teaspoon of instant yeast, & you can let it rise even longer.
Again, the key is that it tasted great for you – the rising part can be tweaked!

By: Jules

Jules — Wed, 25 Jan 2012 20:05:09 +0000

Nancy – you’ll be fine to make your own flour from my recipe in Free for All Cooking. The results will differ some, but they should still turn out for you. Hope that helps!

By: Bev

Bev — Wed, 25 Jan 2012 19:34:42 +0000

I also had a problem with this recipe not rising well. It was beyond dry, so I added fluid to make it more like a GF bread dough. Wonder if you meant to add 2/3 C dry powdered milk or possibly reconstitute the dry powder to make 2/3 C liquid milk? It tastes great,but is not a beautiful tall loaf as pictured. Sorry!

By: Nancy

Nancy — Wed, 25 Jan 2012 17:09:28 +0000

I have your book Free For All and use the flour blend in that book in those recipes. I haven’t made any of the recipes on this website that calls for your new flour blend with expandex because I didn’t think they would come out right with any other GF flour blend.

By: Jules

Jules — Mon, 23 Jan 2012 18:30:23 +0000

Kim – is your hard cider carbonated? That’s one of the keys to making that recipe work well!

By: Janet

Janet — Mon, 23 Jan 2012 15:05:12 +0000

I made this recipe yesterday, and it’s absolutely delicious. But even after an hour rising time mine did not rise above the level of the loaf pan to yield a nice, domed loaf like the one in the picture. The yeast I used was fresh; did I do something wrong?

By: Diana

Diana — Sun, 22 Jan 2012 20:19:33 +0000

It’s in the oven now, looks beautiful, can not wait!! Thanks! Smells great, too. Shared this recipe on Facebook, I have lots of GF friends.