Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    Question:3- Variations- of- a- Gluten- Free- Bread- Recipe-

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


    Hello,

    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!
    Zeldaz
    Wed Feb 06, 2013 12:32 pm
    Food.com Groupie
    Use milk instead of the water.
    circusmaster
    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
    duonyte
    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.
    circusmaster
    Sat Feb 09, 2013 2:16 pm
    Newbie "Fry Cook" Poster
    Thank you for your response Duonyte! I appreciate your help!
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites