tag:blogger.com,1999:blog-1961995587589390968.post237879253961297494..comments2024-03-07T01:47:28.372-05:00Comments on Gluten-Free Boulangerie: {Ratio Rally} More bread for the tableMeghttp://www.blogger.com/profile/12712224096944435669noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-1961995587589390968.post-28278569633864209852017-10-04T12:46:12.774-04:002017-10-04T12:46:12.774-04:00The mixing, rising and baking takes place in the m...The mixing, rising and baking takes place in the machine. By hand, mixing and kneading dough takes about ten to fifteen minutes. <a href="http://toastmasterbreadmachine.com/" rel="nofollow">bread machine recipes</a><br />Innocent Mkhttps://www.blogger.com/profile/15871187484165745563noreply@blogger.comtag:blogger.com,1999:blog-1961995587589390968.post-51648740468192944592017-09-20T11:01:20.928-04:002017-09-20T11:01:20.928-04:00On the off chance that there's any fact in thi...On the off chance that there's any fact in this, my figure is that the bread incline began with the adroit promoting folks... furthermore, turned out to be expected to the point that eateries wherever received it as the typical thing to do. <a href="http://toastmasterbreadmachine.com" rel="nofollow">bread machine manual</a>Martahttps://www.blogger.com/profile/11386108764393568381noreply@blogger.comtag:blogger.com,1999:blog-1961995587589390968.post-67914286046129342702017-09-19T10:18:00.199-04:002017-09-19T10:18:00.199-04:00This comment has been removed by the author.Martahttps://www.blogger.com/profile/11386108764393568381noreply@blogger.comtag:blogger.com,1999:blog-1961995587589390968.post-64108820881172531552014-02-09T23:34:05.368-05:002014-02-09T23:34:05.368-05:00Unfortunately, I react (badly) to the pseudograins...Unfortunately, I react (badly) to the pseudograins, like buckwheat. Could I perhaps substitute sorghum,or even teff flour for the buckwheat in the sponge? I would really like to try this bread; my mouth is already watering.Unknownhttps://www.blogger.com/profile/04221017846345378773noreply@blogger.comtag:blogger.com,1999:blog-1961995587589390968.post-61397431313762354102012-12-20T10:28:21.837-05:002012-12-20T10:28:21.837-05:00Hey there! I will be looking forward to visit your...Hey there! I will be looking forward to visit your page again and for your other posts as well. Thank you for sharing your thoughts about best gluten free bread. I am glad to stop by your site and know more about best gluten free bread. Keep it up! This is a good read.<br />Gluten may be used in foods in some unexpected ways, for example it may be added as a stabilizing agent or thickener in products such as ice-cream and ketchup.<br />These glutenfree breads are baked using no preservatives, chemical additives, milk nor eggs. They are GMO Free and Kosher Certified. <br /><br /><a rel="nofollow">best gluten free bread</a>Anonymoushttps://www.blogger.com/profile/15555504425067455389noreply@blogger.comtag:blogger.com,1999:blog-1961995587589390968.post-47267356447627714512012-06-14T13:11:18.492-04:002012-06-14T13:11:18.492-04:00I recently tried your recipe and was AMAZINGLY sur...I recently tried your recipe and was AMAZINGLY surprised at how tasty this bread is! It's so easy to make and taste wonderful! I've found crusty bread hard to find and this definitely satisfied that craving! Mine came out a bit denser than your and I have a feeling I worked it too much perhaps. Next time instead of making 2 loaves I'll make one big one...I think I may get better results like that but besides that you're a genius!! I love your blog, I just stumbled upon it a few days ago and and can't wait to make more! <br /><br />:-) thank you do much for sharing!!<br /><br />AlejandraPenny Poppinshttps://www.blogger.com/profile/06298236171887994191noreply@blogger.comtag:blogger.com,1999:blog-1961995587589390968.post-28230514320589168882012-06-08T06:26:06.275-04:002012-06-08T06:26:06.275-04:00I thought I had waved goodbye to ciabatta with my ...I thought I had waved goodbye to ciabatta with my Coeliac diagnosis, thank you, thank you, thank you for this recipe! <br /><br />This looks brilliant and the texture looks perfect. I must try this. Soon.Caleigh xhttps://www.blogger.com/profile/16776054983241602080noreply@blogger.comtag:blogger.com,1999:blog-1961995587589390968.post-89319286991572084422012-06-07T09:00:20.499-04:002012-06-07T09:00:20.499-04:00Oh, how I've missed ciabatta! (Although I'...Oh, how I've missed ciabatta! (Although I'm definitely trying out your French multigrain bread first-WOW.) Thank you for the amount of detail in your post. And please, share more information about the use of pectin!windycityveganhttps://www.blogger.com/profile/15204658657714159852noreply@blogger.comtag:blogger.com,1999:blog-1961995587589390968.post-55089871068127417602012-06-07T00:50:10.773-04:002012-06-07T00:50:10.773-04:00Love this post, Meg! Your bread is all that and a...Love this post, Meg! Your bread is all that and a bag of chips, honestly. The shaping process is fascinating and something I will definitely be trying soon. Thank you for sharing!Jonathanhttps://www.blogger.com/profile/01028169835812781266noreply@blogger.comtag:blogger.com,1999:blog-1961995587589390968.post-72483992754597609662012-06-06T21:42:21.190-04:002012-06-06T21:42:21.190-04:00Thanks! I'm glad the photos are helpful...I wa...Thanks! I'm glad the photos are helpful...I was a little worried the shaping/rising process would be confusing.Meghttps://www.blogger.com/profile/12712224096944435669noreply@blogger.comtag:blogger.com,1999:blog-1961995587589390968.post-84480428284930330912012-06-06T21:37:52.612-04:002012-06-06T21:37:52.612-04:00Thank you, I'm so glad the information is help...Thank you, I'm so glad the information is helpful!Meghttps://www.blogger.com/profile/12712224096944435669noreply@blogger.comtag:blogger.com,1999:blog-1961995587589390968.post-55919599439096978212012-06-06T21:36:57.310-04:002012-06-06T21:36:57.310-04:00Thank you! Yes, I have studied pectin a bit (along...Thank you! Yes, I have studied pectin a bit (along with various other binders)! I can certainly send you an email with more information about it. I didn't know it was becoming so popular though!Meghttps://www.blogger.com/profile/12712224096944435669noreply@blogger.comtag:blogger.com,1999:blog-1961995587589390968.post-41456950944019819782012-06-06T14:46:14.219-04:002012-06-06T14:46:14.219-04:00What a beautiful crumb!! This looks absolutely fan...What a beautiful crumb!! This looks absolutely fantastic!! Thanks for showing all of the step by step photos too, so informative :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1961995587589390968.post-66497995155443929312012-06-06T13:09:46.295-04:002012-06-06T13:09:46.295-04:00Love that you did ciabatta for this bread challeng...Love that you did ciabatta for this bread challenge. Pass a slice on over here...Rachelhttps://www.blogger.com/profile/10211857370548116268noreply@blogger.comtag:blogger.com,1999:blog-1961995587589390968.post-88792762262582971582012-06-06T13:07:14.277-04:002012-06-06T13:07:14.277-04:00We have another mad scientist in the GFRR, baking ...We have another mad scientist in the GFRR, baking this amazing bread! So informative, and this looks like it tastes AMAZING. I am curious about the pectin, and how it's becoming very popular in gf baking. So if you know anything on the subject, please let me know.Morrihttps://www.blogger.com/profile/16172512843691620809noreply@blogger.comtag:blogger.com,1999:blog-1961995587589390968.post-26923952265073080012012-06-06T11:32:33.205-04:002012-06-06T11:32:33.205-04:00Wow, your bread looks fantastic, adn I love all th...Wow, your bread looks fantastic, adn I love all the informations included in your post. Thanks!Bon appétit!Florence A.https://www.blogger.com/profile/09074765934219582793noreply@blogger.comtag:blogger.com,1999:blog-1961995587589390968.post-10347000897449551632012-06-06T10:35:52.660-04:002012-06-06T10:35:52.660-04:00I love the science behind your baking! Thanks for...I love the science behind your baking! Thanks for all the great information. Here's to baking better gluten-free bread!Anonymousnoreply@blogger.com