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KATIKID's Photo KATIKID Posts: 32
3/4/14 12:28 P

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My and my kids all time favorite GF bread is from Pamela's Bread Mix. You add your own yeast and liquids. It comes out fluffy and great for sandwiches and toast. The mix also makes a great roll and a superior pizza crust. It is available in many grocery stores, but if you love it, it's much cheaper to buy a bigger bag through Amazon.

The days are long, but the years are short.


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KATIKID's Photo KATIKID Posts: 32
3/4/14 12:26 P

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I find Teff FLOUR to be incredibly heavy and somewhat hard to deal with. However, when making Teff Muffins (from the Bob's Red Mill recipe), I accidentally used whole Teff grain, which is very tiny with about the consistency of sand, and they were amazing!! I used to make Malt-O-Meal Magic Muffins, which my kids devoured, and making the Teff muffins using whole Teff grain has a very similar texture. I only use the flour now for cookies or pancake mixes. Whole Teff has turned out to be fantastic and my kids beg for Teff muffins!
PS....I get nearly all my GF flours from Amazon. Cheap and easy. :)

The days are long, but the years are short.


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NYXWOLFWALKER's Photo NYXWOLFWALKER SparkPoints: (140,732)
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1/23/14 3:19 A

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Teff can be found in most Whole Food Marktes across the US and many safe ways and walmart nabourhood markets carry the Rob Red Mills version of the stuff (or so I've seen while traveling in the US). Here in Ontario I just buy it in bulk at the local Bulk Barn or again though any market chain that carries the Rob Red Mills brand (which is most of them).

Teff can be an acquired taste since it is a heavy flour in and of itself to use for making - doesn't to well for a bread if you wish it to really rise like floured breads - but its great for muffins and cookies or flat breads (for which it is mostly know for).

I admit to using Teff in 90% of my baking because I like what it adds to what I make, even the bread rolls I find it works well for but then again I like a crunchy bread roll over soft and spongy (i like the prezle type deal).

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Cals Burned for 6 years = 2,359,000
6 years Deficit Total = 1,729,800
Should have lost: 250 to 495 pounds
Actual loss = 139 lbs and 50 inches from core


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DJ4HEALTH's Photo DJ4HEALTH Posts: 42,656
1/5/14 8:27 P

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Thanks I bookmarked it for later

Dorothy

If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit.
Charles Stanley


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MICHTOTMAN's Photo MICHTOTMAN Posts: 815
1/5/14 12:11 P

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UPDATE: This recipe (link below) is definitely worth keeping. The recipe says to make 2 small boules or 8 rolls. I made 11 rolls (3 oz dough each).
Here are the Pros and Cons...

Pros:
*High in fiber (5 grams) and protein (7.5 grams)
*Easy to make - if you follow the directions and don't mess around.
*Crispy exterior, hearty interior - like a hearty whole-grain bread.
*Very filling - I had half a roll at breakfast and was full almost immediately.

Cons:
*A bit too salty - I'll probably use 1/2 the salt next time.
*Extremely high calories (250ish) - I had a hard time believing it! Next time I'll probably do 16 rolls OR 2 boules and cut them into 8ths. That will drop the calories to 170, fiber to 3.7, and protein to 5. Still nothing to sneeze at.
* In the photos, she shows the dough as being a kind of buff yellow color. It wasn't, at least not for me. Because of the teff and buckwheat flours, mine was more gray. Not exactly appealing looking, but it still tasted good (and looked just like her end photos) in the end. I'm curious now about my flours though.

Lesson learned...
I left the rolls on the stone to cool - should have removed them immediately so that they wouldn't continue to cook. They were still good - but would probably be better if I did this.

I would definitely recommend you try the recipe! I may do some research and mess around with the flour ratios a little bit to lighten it up. This is not, in my opinion, a sandwich bread. Best served with soup or a salad...

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The greatest glory in living lies not in never falling, but in rising every time we fall.

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DJ4HEALTH's Photo DJ4HEALTH Posts: 42,656
1/4/14 10:33 P

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have not tried to make my own bread yet but the price keeps going up and I am looking into it too. Glad that you found teff flour and let us know how it turns out.

Dorothy

If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit.
Charles Stanley


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MICHTOTMAN's Photo MICHTOTMAN Posts: 815
1/4/14 3:19 P

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After reading up on the qualities of teff flour, I decided not to risk a substitution. I called around and found some (at a Whole Foods - in the bulk section) and drove out in the snowy weather to get it. I'm hoping that it does for my bread exactly what you described... make it lighter and fluffier. I'm just not loving the texture of gluten-free breads (dense and egg-y OR dry and sandpaper-y). emoticon

The greatest glory in living lies not in never falling, but in rising every time we fall.

NELSON MANDELA


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SEAMYST's Photo SEAMYST Posts: 554
1/4/14 2:39 P

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I bought some teff flour (Bob's Red Mill) at a Wegman's Grocery. I've since seen it in the last few months at Kroger and two Mennonite grocery. You can get it via Bob's Red Mill website or Amazon. Both of the Mennonite grocery stores are in very small rural communities.

We have a local restaurant for Ethiopian food and the bread they serve is made from teff -- if you have one in your area, they might be willing to sell you some flour.

we also have some local ethnic grocery stores that I've been meaning to try, but haven't had time yet.

I've not tried teff yet (today's project if we get our heat fixed for Mondays 0 ) but I hope to use part of the flour as teff in hopes of getting more of a fluffy texture. The bread served in the restaurant is on a platter with the food layered on top of it - meant to use your fingers and bread as a scoop. This particular bread has sorta a spongy texture. I hope to take my mom to eat there when they are back from traveling and I plan on asking a lot more questions than I did the last time I went. I was curious my last visit, but didn't know at that time I had a gluten issue.

As a side - I'm loving the baguette by Against the Grain, but can only find it at a small specialty store and it's pricey.

MICHTOTMAN's Photo MICHTOTMAN Posts: 815
1/4/14 1:50 P

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As the norm - there is something I want to bake and I don't have one of the gazillion GF flours that it calls for... teff. And just when I thought I'd collected them all!

Anyway - I'm struggling with GF bread. I've pretty much given it up, but because I am truly a baker at heart (used to make all my own bread before becoming gluten-intolerant) I just can't give up yet.

So the latest recipe (that looks really promising...) calls for 100grams of teff flour - which I cannot find after visiting 3 stores this morning. I could substitute just about any other flour on earth, but since the recipe already calls for a lot of other flours, I don't know if I'm willing to use any of them (oat, buckwheat & almond for grains; arrowroot & potato for starches). I'm thinking either millet or brown rice flour... thoughts?

The greatest glory in living lies not in never falling, but in rising every time we fall.

NELSON MANDELA


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