| T O P I C R E V I E W |
| Kathyinozarks |
Posted - Jun 03 2018 : 10:12:23 AM
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I thought I would ask this here as this was my first bread I baked late yesterday.
Before I began I read through the front of the book a couple times, browsed through the recipes, but made the mistake of not reading the back pages whee questions were answered, so that's my fault.
I have worked with quinoa flour before and although I love its nutritional value most times it is bitter. So I had the great idea to combine brown rice flour and quinoa flour in my mother. and then when I baked it I only used the quinoa flour.
It baked up beautifully but oh my was it too bitter. I included a photo-I was a cup and half short of the mother for the recipe so I just improvised.
I am going to turn my mother that is in the frig. and only feed it with brown rice flour and see how that works after a few tries to get the quinoa taste out. if not I will just start over and make a new mother with brown rice only. I don't know if I am up to the process of spouting-drying-and then milling my one quinoa flour.
so I do have another question. if I don't want to invest in the rice starch to bake with the brown rice flour based mother-what amounts of something else can I use instead-like the canthan gum, or perhaps psyllium seed? thanks |
| 2 L A T E S T R E P L I E S (Newest First) |
| Kathyinozarks |
Posted - Jun 04 2018 : 04:25:45 AM
Thank you Ashley, I was wondering how sorghum flour would work as a mother-that grain has good nutrition too- I fed my mother last night that had the quinoa in it and will try to convert it over to brown rice for now-it may be too bitter to do that though will post the outcome. thanks for replying |
| Ashley |
Posted - Jun 03 2018 : 10:11:11 PM
Your loaves look good—I love the deep golden-yellow color that breads made with quinoa flour turn. It’s a shame they were bitter. Quinoa is a tricky one because it does tend to go rancid. That’s why milling your own is preferred, but I understand that this isn’t for everyone.
We played with xanthan gum and psyllium husk for the breads, but found that rice starch was superior and focused on using that when creating the recipes. Xanthan gum and psyllium would both work for adding structure to rice-flour breads, but since we focused on rice starch, I don’t have a basis to recommend which volumes to add to recipes. If you do decide to play with xanthan gum or psyllium, please share with us how it’s working for you.
I hope you find a flour that works well. Right now, I have an oat-flour mother going that is showing promise. I think this method will work with many more types of flour than used in the book. |
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