Recipe being improved still but here's first try.

https://ibb.co/cFMSbG

Many people are wheat sensitive without being actual celiacs. This is
an alternative wheat that many do not react to.


--

On Tuesday, October 3, 2017 at 6:53:39 PM UTC-5, cshenk wrote:
>
> Recipe being improved still but here's first try.
>
> https://ibb.co/cFMSbG
>
> Many people are wheat sensitive without being actual celiacs. This is
> an alternative wheat that many do not react to.
>
>
That sorta looks like a pound cake.

On Tue, 3 Oct 2017 17:09:54 -0700 (PDT), "
> wrote:

>On Tuesday, October 3, 2017 at 6:53:39 PM UTC-5, cshenk wrote:
>>
>> Recipe being improved still but here's first try.
>>
>> https://ibb.co/cFMSbG
>>
>> Many people are wheat sensitive without being actual celiacs. This is
>> an alternative wheat that many do not react to.
>>
>>
>That sorta looks like a pound cake.

Yes, it doesn't look like it has risen, but maybe you knew that
beforehand.

wrote in rec.food.cooking:

> On Tuesday, October 3, 2017 at 6:53:39 PM UTC-5, cshenk wrote:
> >
> > Recipe being improved still but here's first try.
> >
> > https://ibb.co/cFMSbG
> >
> > Many people are wheat sensitive without being actual celiacs. This
> > is an alternative wheat that many do not react to.
> >
> >
> That sorta looks like a pound cake.

It's a first try and didnt rise that high. Taste is good. I think the
recipe I devised can be improved but I am happy it came out to a good
bread even if only 4inches tall.

--

Bruce wrote in rec.food.cooking:

> On Tue, 3 Oct 2017 17:09:54 -0700 (PDT), "
> > wrote:
>
> > On Tuesday, October 3, 2017 at 6:53:39 PM UTC-5, cshenk wrote:
> > >
> >> Recipe being improved still but here's first try.
> >>
> >> https://ibb.co/cFMSbG
> >>
> >> Many people are wheat sensitive without being actual celiacs. This
> is >> an alternative wheat that many do not react to.
> >>
> >>
> > That sorta looks like a pound cake.
>
> Yes, it doesn't look like it has risen, but maybe you knew that
> beforehand.

Einkorn is an ancient cultivar like Spelt. It doesn't have the same
gluten level so the rise if not expected to be the same as 'bread
flour'. Still, it as a test initial recipe and I am plotting to improve
it.

I feel this was a reasonable result for a first try on a low gluten
wheat that had to not have rising additives. I am pretty sure the bread
machine times of dough rise are at least part of it.

--

On 10/3/2017 6:30 PM, cshenk wrote:
> wrote in rec.food.cooking:
>
>> On Tuesday, October 3, 2017 at 6:53:39 PM UTC-5, cshenk wrote:
>>>
>>> Recipe being improved still but here's first try.
>>>
>>> https://ibb.co/cFMSbG
>>>
>>> Many people are wheat sensitive without being actual celiacs. This
>>> is an alternative wheat that many do not react to.
>>>
>>>
>> That sorta looks like a pound cake.
>
> It's a first try and didnt rise that high. Taste is good. I think the
> recipe I devised can be improved but I am happy it came out to a good
> bread even if only 4inches tall.
>


It looks somewhat cheesey - in a good way...

On Tuesday, October 3, 2017 at 7:30:42 PM UTC-5, cshenk wrote:
>
> It's a first try and didnt rise that high. Taste is good. I think the
> recipe I devised can be improved but I am happy it came out to a good
> bread even if only 4inches tall.
>
>
If it's tastes good that's all that matters!

"cshenk" > wrote in message
...
> wrote in rec.food.cooking:
>
>> On Tuesday, October 3, 2017 at 6:53:39 PM UTC-5, cshenk wrote:
>> >
>> > Recipe being improved still but here's first try.
>> >
>> > https://ibb.co/cFMSbG
>> >
>> > Many people are wheat sensitive without being actual celiacs. This
>> > is an alternative wheat that many do not react to.
>> >
>> >
>> That sorta looks like a pound cake.
>
> It's a first try and didnt rise that high. Taste is good. I think the
> recipe I devised can be improved but I am happy it came out to a good
> bread even if only 4inches tall.

Taste is what matters, and it looks like it would be tasty.

Cheri

"Casa lo pensa" wrote in message news
On 10/3/2017 6:30 PM, cshenk wrote:
> wrote in rec.food.cooking:
>
>> On Tuesday, October 3, 2017 at 6:53:39 PM UTC-5, cshenk wrote:
>>>
>>> Recipe being improved still but here's first try.
>>>
>>> https://ibb.co/cFMSbG
>>>
>>> Many people are wheat sensitive without being actual celiacs. This
>>> is an alternative wheat that many do not react to.
>>>
>>>
>> That sorta looks like a pound cake.
>
> It's a first try and didnt rise that high. Taste is good. I think the
> recipe I devised can be improved but I am happy it came out to a good
> bread even if only 4inches tall.
>


It looks somewhat cheesey - in a good way...

==

Pic wouldn't open for me.



--
http://www.helpforheroes.org.uk

In article >,
says...
>
> "Casa lo pensa" wrote in message news >
> On 10/3/2017 6:30 PM, cshenk wrote:
> > wrote in rec.food.cooking:
> >
> >> On Tuesday, October 3, 2017 at 6:53:39 PM UTC-5, cshenk wrote:
> >>>
> >>> Recipe being improved still but here's first try.
> >>>
> >>> https://ibb.co/cFMSbG
> >>>
> >>> Many people are wheat sensitive without being actual celiacs. This
> >>> is an alternative wheat that many do not react to.
> >>>
> >>>
> >> That sorta looks like a pound cake.
> >
> > It's a first try and didnt rise that high. Taste is good. I think the
> > recipe I devised can be improved but I am happy it came out to a good
> > bread even if only 4inches tall.
> >
>
>
> It looks somewhat cheesey - in a good way...
>
> ==
>
> Pic wouldn't open for me.
>

IDIOT!

"Casa de Masa" wrote in message
...

In article >,
says...
>
> "Casa lo pensa" wrote in message news >
> On 10/3/2017 6:30 PM, cshenk wrote:
> > wrote in rec.food.cooking:
> >
> >> On Tuesday, October 3, 2017 at 6:53:39 PM UTC-5, cshenk wrote:
> >>>
> >>> Recipe being improved still but here's first try.
> >>>
> >>> https://ibb.co/cFMSbG
> >>>
> >>> Many people are wheat sensitive without being actual celiacs. This
> >>> is an alternative wheat that many do not react to.
> >>>
> >>>
> >> That sorta looks like a pound cake.
> >
> > It's a first try and didnt rise that high. Taste is good. I think the
> > recipe I devised can be improved but I am happy it came out to a good
> > bread even if only 4inches tall.
> >
>
>
> It looks somewhat cheesey - in a good way...
>
> ==
>
> Pic wouldn't open for me.
>

IDIOT!

==

Err thank you!

--
http://www.helpforheroes.org.uk

On 10/4/2017 10:17 AM, Ophelia wrote:
> "Casa de Masa"Â* wrote in message
> ...
>
> In article >,
> says...
>>
>> "Casa lo pensa"Â* wrote in message news >>
>> On 10/3/2017 6:30 PM, cshenk wrote:
>> > wrote in rec.food.cooking:
>> >
>> >> On Tuesday, October 3, 2017 at 6:53:39 PM UTC-5, cshenk wrote:
>> >>>
>> >>> Recipe being improved still but here's first try.
>> >>>
>> >>> https://ibb.co/cFMSbG
>> >>>
>> >>> Many people are wheat sensitive without being actual celiacs. This
>> >>> is an alternative wheat that many do not react to.
>> >>>
>> >>>
>> >> That sorta looks like a pound cake.
>> >
>> > It's a first try and didnt rise that high. Taste is good.Â* I think the
>> > recipe I devised can be improved but I am happy it came out to a good
>> > bread even if only 4inches tall.
>> >
>>
>>
>> It looks somewhat cheesey - in a good way...
>>
>> ==
>>
>> Pic wouldn't open for me.
>>
>
> IDIOT!
>
> ==
>
> Err thank you!
>
forged

wrote in rec.food.cooking:

> On Tuesday, October 3, 2017 at 7:30:42 PM UTC-5, cshenk wrote:
> >
> > It's a first try and didnt rise that high. Taste is good. I think
> > the recipe I devised can be improved but I am happy it came out to
> > a good bread even if only 4inches tall.
> >
> >
> If it's tastes good that's all that matters!

Oh it did! My kitchen still scents of that special loaf.

I will try it again for others who want to use a bread machine (and
need the gluten shift off modern wheats) and adjust where I think it is
which is baking and rising times.

Although good as it is, I think I let it rise too long then baked at a
too high temp for this one. At least, that will be my next try to a
higher rise.

--

Cheri wrote in rec.food.cooking:

> "cshenk" > wrote in message
> ...
> > wrote in rec.food.cooking:
> >
> > > On Tuesday, October 3, 2017 at 6:53:39 PM UTC-5, cshenk wrote:
> > > >
> >>> Recipe being improved still but here's first try.
> > > >
> >>> https://ibb.co/cFMSbG
> > > >
> >>> Many people are wheat sensitive without being actual celiacs. This
> >>> is an alternative wheat that many do not react to.
> > > >
> > > >
> > > That sorta looks like a pound cake.
> >
> > It's a first try and didnt rise that high. Taste is good. I think
> > the recipe I devised can be improved but I am happy it came out to
> > a good bread even if only 4inches tall.
>
> Taste is what matters, and it looks like it would be tasty.
>
> Cheri

Thanks! I am trying to help some people who lack: time, knowledge, or
physical ability. They often literally can not make bread without a
machine and need something hat works that may not be GF, but works for
the set that have found modern wheat affects them but ancient cultivars
do not cause the same issues.

Besides ;-) it's fun!

--

Ophelia wrote in rec.food.cooking:

> "Casa lo pensa" wrote in message news > On 10/3/2017 6:30 PM, cshenk wrote:
> > wrote in rec.food.cooking:
> >
> > > On Tuesday, October 3, 2017 at 6:53:39 PM UTC-5, cshenk wrote:
> > > >
> > > > Recipe being improved still but here's first try.
> > > >
> > > > https://ibb.co/cFMSbG
> > > >
> > > > Many people are wheat sensitive without being actual celiacs.
> > > > This is an alternative wheat that many do not react to.
> > > >
> >>>
> > > That sorta looks like a pound cake.
> >
> > It's a first try and didnt rise that high. Taste is good. I think
> > the recipe I devised can be improved but I am happy it came out to
> > a good bread even if only 4inches tall.
> >
>
>
> It looks somewhat cheesey - in a good way...
>
> ==
>
> Pic wouldn't open for me.

Sorry, pic seems to work for most.

--