Comments on: Tom’s Light Bread

By: Kris

Kris — Mon, 25 Feb 2008 13:45:39 +0000

Katherine

I do not have a food processor. I acutally use my bread machine on the dough mix setting. But I do not let it rise in the machine. I take it out after the kneeding cycle and then put it in my bread pan and bake. It is the best way I have found. And my bread turns out great every time. Make sure that your water is very warm when adding.

By: Katherine

Katherine — Thu, 14 Feb 2008 16:45:10 +0000

Do you know if this bread is high in fiber?

Also, I’ve never made bread before. Do I need a cuisinart type food processor to make it, or could I mix by hand?

Thanks a lot!

By: Cassandra

Cassandra — Wed, 23 Jan 2008 17:36:42 +0000

I don’t know, Jocelyn. That would be really great information if we could find out.

By: jocelyn

jocelyn — Wed, 23 Jan 2008 14:45:25 +0000

I wonder if the fermentation helps break down the oligosaccharides in the chickpea flour, making it easier to digest and getting rid of that beany/metallic flavor that so many of us dislike.

By: Cassandra

Cassandra — Mon, 21 Jan 2008 19:36:03 +0000

Thanks, Maia!

By: Maia

Maia — Mon, 21 Jan 2008 19:34:55 +0000

No fair – Roben stole my answer.

Just kidding – I’ll defer to Roben’s vast knowledge any day! Thanks Cassandra – they look so beautiful. And so does your site. I’ve checked it out a few times – keep up the good work!

By: Cassandra

Cassandra — Sun, 20 Jan 2008 16:13:07 +0000

I knew it had something to do with the sugar, lol. I forgot about the yeast being alive and eating it. Thanks.
I was thinking of trying this with one of your breads. Do you think it would work if I added just a little yeast?

By: Roben

Roben — Sun, 20 Jan 2008 15:13:00 +0000

Cassandra, my hand has been raised and you’re not calling on me! lol The sour loaf is likely lighter in color because the yeast has eaten some of the sugar and, among other things, sugar aids browning.

By: Cassandra

Cassandra — Sat, 19 Jan 2008 15:38:25 +0000

Sounds great! LOL.

By: Phyllis

Phyllis — Sat, 19 Jan 2008 14:55:46 +0000

Cassandra, I want to come live with you. I’ll take care of the kiddos and you cook. Sound like a plan??!!

By: carrie

carrie — Fri, 18 Jan 2008 17:14:38 +0000

That is really interesting how the colors are different! Both loaves are lovely though! I’ve not tried that recipe! Seems I must now! Although I agree with Kate! I don’t like garbonzo bean flour either! Sorghum and millet are my favorite! I’ll be posting a recipe with them soon for Mary Frances’ blogging event!! I can never get homemade loaves to rise like that! They are beautiful!!

By: delightfullyglutenfree

delightfullyglutenfree — Fri, 18 Jan 2008 13:33:37 +0000

Thanks, Kate. I’d like to experiment with a few different flours, too. I don’t mind chickpea flour, but I’d like to see what it would taste like with some others.

By: Kate

Kate — Fri, 18 Jan 2008 05:11:43 +0000

OH yeah babee! I’m so glad you experimented with this. I was wondering about her great ideas (BetterBatter) after scanning a few of her pages.
YUM
I’m not a fan of bean flour, but maybe I can try Tom’s Light Bread with Amaranth/Sorghum mix.

Your loaves are beautiful.

I am curious about the coloring too – I LOVE quandries like that!

I’m so happy you have written such a great post.
=)
Kate

By: delightfullyglutenfree

delightfullyglutenfree — Fri, 18 Jan 2008 02:23:33 +0000

Yeah, I was pretty shocked by the colors.
I think you could just dump in the sponge and the rest of the ingredients, and let it go as normal. I will probably try it in my Cuisinart next week and see if it turns out.

By: Glutigirl

Glutigirl — Fri, 18 Jan 2008 02:19:52 +0000

This is really interesting to me. It’s so weird they came out different colors! I wonder if there is a way to do the European method and still use my Zo? I have made Tom’s Light Bread in my Zo and really liked it. It stayed fresh for 3 days easily. So far it’s in my top 3 favorite breads.