Dear TEAM: I have been trying to incorporate pea flour into this recipe to bake bread in a machine. I am having trouble getting it to rise. It is more a visual thing than the taste. The concave top is something we cannot do anything about.
My usual recipe that tastes good for the breadmaker is:
1 cup stone ground 250 mL
whole wheat flour
11/2 cups stone ground 375 mL
spelt flour
1/2 cup white flour 125 mL
5/8 cup water 150 mL
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5/8 cup skim milk 150 mL
yeast, as required (I suggest about 2 tablespoons/30 mL)
2 tablespoons honey 30 mL
2 tablespoons canola 30 mL margarine
salt as required (about 1 teaspoon 5 mL)
2 tablespoons chipped 30 mL
sunflower seeds
2 tablespoons chipped 30 mL
flaxseed
Can you help? – D.B., Beechy, Sask.
Dear D.B.: Baking with non-wheat or gluten-free flours is a challenge. Because they produce little or no gluten when mixed with liquid, these flours need special treatment to form a workable dough or batter that will rise, hold its shape and have a pleasing texture.
Gluten-free baked goods tend to be more dense and crumbly than other baked goods. If a wheat or gluten allergy is not the problem and the other flour is being used to boost flavour or nutrition, a suitable proportion of wheat flour can be added. As a starting point, use one non-wheat for each four parts wheat flour.
Try these flours or flour combinations to replace one cup (250 mL) of wheat flour:
- 2/3 cup plus 1 tablespoon (165 mL) potato starch flour.
- 1 cup plus 2 tablespoons (280 mL) white or brown rice flour.
- 1 cup (250 mL) corn flour.
- 1 cup (250 mL) fine cornmeal.
- 2/3 cup plus 1 tablespoon (165 mL) white or brown rice flour plus1/3 cup (75 mL) potato starch flour.
- 1 cup (250 mL) soy flour plus1/4 cup (50 mL) potato starch flour.
- 3/4 cup (175 mL) rice flour plus1/4 cup (50 mL) cornstarch.
- 1 cup plus 2 tablespoons (280 mL) whole-bean or pea flour.
Kay Spicer and Violet Currie, authors of Full of Beans (available at amazon.com), suggest these tips on gluten-free bread making with a bread machine:
- Use gluten-free recipes developed for a bread machine. Substituting gluten-free flours for wheat flour in other bread machine recipes does not work.
- Have all of the wet and dry ingredients at room temperature, except for the water. Use warm tap water for the best results.
- Stir gluten-free flours with a fork before measuring, as they tend to settle quite a bit when stored.
- Whisk the liquid ingredients together before putting into the baking pan.
- Use the vinegar listed in recipes to enhance the bread’s flavour and shelf life. Vinegar also helps with leavening.
- Take good care of the kneading blade as gluten-free bread is more difficult to knead than other breads. Wash and dry it every time it is used and ensure it is placed properly on the rotating shaft in the bottom of the baking pan.
- Slice bread after it has cooled completely. The cooling allows moisture to be distributed more evenly. Slicing seems to work best if the bread is wrapped in plastic wrap and left for one day.
- Expect the tops of loaves to be flat, or even concave, as there is no gluten to hold a rounded top.
- Using a shorter “rapid bake” cycle on a bread machine seems to work better for gluten-free bread.
- If adding nuts, seeds or dried fruit to gluten-free bread, add no more than 1/4 cup (50 mL) per loaf for best results.
For more information, check out www.capitalhealth.ca.
Hovis bread recipe
Dear TEAM: I get the Western Producer, and I always read the recipes. I have been looking for a recipe on how to make Hovis bread. At one time I could buy it in the stores, but it’s not in stores or bakeries any more. It takes different types of flour. The loaves were fairly small and were tasty for an afternoon lunch with a cheese slice. Can you help? – A. B., Nipawin, Sask
Dear A.B.: I hope this is what you are looking for.
Hovis Bread
2 cups milk 500 mL
1/3 cup mild molasses 75 mL
2 tablespoons butter 30 mL
or hard margarine
2 teaspoons salt 10 mL
1/4 teaspoon ground 1 mL
ginger
1/2 teaspoon gravy 2 mL
browner
1 cup natural bran 250 mL
(not cereal)
1/2 cup wheat germ 125 mL
21/2 cups whole wheat 625 mL
flour
1/4 cup cocoa 50 mL
2 packages instant yeast
2 cups (approx.) 500 mL
whole wheat flour
Scald milk in large saucepan. Pour into large bowl. Add molasses, butter, salt, ginger and gravy browner. Stir. Cool to lukewarm. Add bran, wheat germ, whole wheat flour (first amount), cocoa and yeast. Mix. Work in enough of the second amount of flour until dough pulls away from sides of bowl. Place in greased bowl, turning once to grease top.
Cover with greased waxed paper and tea towel.
Let stand in oven with light on and door closed for about 11/2 hours until doubled in bulk.
Punch dough down. Divide in half. Shape into small loaves. Place in two 4 x 8 x 3 inch (10 x 20 x 7 cm) loaf pans. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 40 minutes until doubled in size. Bake in 375 F (190 C) oven for 30-35 minutes. Turn onto racks to cool. Makes two loaves.
Source: www.breaddaily.tripod.com/hovis.htm.
Address requested
Dear TEAM: I would like the phone number and address of Kitchen Craft Multicore stainless steel cookware. – E.G., Barrhead, Alta.
Dear E.G.: On the internet site www.cookforlife.com, I found this information and phone number for Kitchen Craft Cookware.
Contact the corporate offices at 352-483-7600 for customer service, including cooking and cleaning questions, replacement part information, etc. The address is 4129 United Avenue, Mount Dora, Florida, 32757.
Kitchen Craft Cookware is a line of quality stainless steel cookware manufactured by West Bend Cookware.
The construction of this minimum moisture cookware allows for great tasting, healthy meals at home and comes with a lifetime warranty.
These products are not available in retail stores and can be purchased only through live demonstrations with cooking professionals.
Barbara Sanderson is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
