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    You are in: Home / Community Forums / Cooking Q & A / Question:3- Variations- of- a- Gluten- Free- Bread- Recipe-
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    Question:3- Variations- of- a- Gluten- Free- Bread- Recipe-

    Wed Feb 06, 2013 12:23 pm
    Newbie "Fry Cook" Poster
    "3 Variations of a Gluten Free Bread Recipe - Bread Machine"


    I've prepared this recipe several times as it is written(minus the optional egg replacement product) but would love to somehow cut out the powdered milk, if possible. I wondered if it was possible to use regular milk instead because I don't normally keep powdered milk on hand but we do drink 2% milk all the time. Would using a liquid form of the milk alter the recipe much? I imagine it would be too much liquid, right? How would I remove the powdered milk and add liquid milk so the bread is still the same consistency? Do I need to add more flour or something? I'm new to this altering recipe stuff so any insight would be greatly welcome! icon_smile.gif This is by far our favorite GF bread for sandwiches or toast! Thank you!
    Wed Feb 06, 2013 12:32 pm Groupie
    Use milk instead of the water.
    Wed Feb 06, 2013 12:38 pm
    Newbie "Fry Cook" Poster
    Thank you for your response Zeldaz! So, just to clarify- use 1 2/3 cup milk rather than any of the listed water? Then I don't have to use the powdered milk at all, right? Thank you!! icon_smile.gif
    Wed Feb 06, 2013 4:27 pm
    Forum Host
    I do this all the time - use fluid milk instead of the water called for in a recipe and omit the powdered milk. Supposedly there is some advantage to the powdered milk, but I never have any eitheraround, so this is what I regularly do.
    Sat Feb 09, 2013 2:16 pm
    Newbie "Fry Cook" Poster
    Thank you for your response Duonyte! I appreciate your help!
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