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Messages - Purplehat
1
« on: August 16, 2011, 05:48:19 am »
I have similar requirements, but given up trying to make my own bread from scratch. I just can't find a recipe that is perfect. I hope you don't mind me suggesting this, but I use a bread mix.  The one I use is from IGA, but it's a direct copy of The Real Bread Mix (available in Coles). I get the IGA Signature Gluten Free Bread Mix. It's ingredients are: Maize Starch, Potato Starch, Flaxseed Flour, Psyllium, Pea Protein. You add: sugar, salt, dried yeast, water. I add eggs too, because we can eat them and it makes the bread more filling. It's the best gf/df bread I've ever eaten. I just made a batch in Thermie, and put the wet ingredients in first (I put in 4 eggs first, then bring the water up to the required amount), then the dry, mix it for 5 seconds on speed 7. Then I put it in closed-lid position, and mixed it on the dough setting for 1:30 seconds. After that, I 'pour' it into the bread maker to rise and cook.  I'm VERY lazy, I know! 
2
« on: June 21, 2011, 03:56:16 am »
Yes, they worked so very very well. My oven was a little hot (I used the wood oven, so temps can be a little tricky), so the outsides got a little dark, and the insides were ever so slightly moist still.. oh, it didn't matter! DH was instantly addicted and ate almost all of them one after the other. He said they were better than any GF biscuit we've bought at the shop, ever. It's funny because he was craving peanut butter cookies the other day (he's originally from the USA, and I don't get his crazy obsession with peanut butter, but sadly we can't eat it on this diet anyway). I'm going to have to make some more now - perhaps I should have made the double batch after all. Yep, I used all buckwheat flower. I didn't have raw honey, just some honey DH got from a work mate who's father makes it. We didn't have the special sugar, just organic raw sugar. I used sunflower oil in the almond mix, and rice bran oil in the next bit. We happened to have some gluten & dairy free choc-chips from freedom foods (I think) so I used those up. Otherwise, exactly as you wrote it. haha DH said he'd be just as happy without the choc-chips. I was hoping to use currants next time anyway. Thank you again! 
3
« on: June 20, 2011, 06:44:07 am »
Oh my gosh, I'm in GF choc chip biscuit heaven!!! Can't write more - one handed typing with choc-coated fingers.
4
« on: June 20, 2011, 06:36:20 am »
I just made these and they're in the oven now! Thank you so much for posting the recipe. I just got done licking the spoon and I can't wait till they're out! I may have overcrowded the baking tray though.. You're right, it makes a lot! I only did a 1/2 portion and my little oven is full of big bikkies. YUM! I'll report back success or failure ASAP. Oh, I used buckwheat flower instead of spelt.. to make it GF. Soon find out if it worked!
5
« on: April 17, 2010, 02:34:50 am »
Hannah, THANK YOU! He did it again yesterday, but this time I watched. He stopped it early, checked to see if it had thickened up enough - it hadn't - so turned it on again and didn't hit the heat button! Phew! I'm so relieved!! I couldn't imagine Thermie being out of action. Thank you again!!!
6
« on: April 14, 2010, 11:04:24 am »
Will do, thanks!! 
7
« on: April 14, 2010, 09:44:19 am »
Hmm.. I made a soup and it behaved normally.  Do you think I should still call them?
8
« on: April 14, 2010, 04:06:43 am »
Hi everyone!
We've had something happen this morning to our Thermie - when it was finished making our breakfast, it made the usual "finished!" sounds, but it didn't continue to stir the food at spoon speed. It stopped!! We tried again, and same thing.
I'm all worried about it now, what do I do next? I don't have a consultant anymore (she stopped doing it, plus she wasn't a good consultant anyway..) do I call TMX and ask them for another consultant or do I call them about our Thermie's misbehaviour?
Thanks!
9
« on: April 11, 2010, 01:56:03 pm »
I can recommend using the full amount of salt if you're not going to freeze it! I made up a batch with far less salt than recommended, and a couple of weeks later it was starting to make us sick when we used it in soups..  Now I freeze it in icecube trays - agreed that it doesn't fully freeze, but it hasn't made us sick either! * Sick as in - bloated and uncomfortable tummy. Nothing life-threatening! lol
10
« on: April 11, 2010, 01:41:46 pm »
I follow the recipe, but we use rice milk instead. I wonder.. we don't get any bubbling out the top.. do you use half milk and half water? Perhaps try that?
Sorry I can't be of more help! It's one of my favourite recipes - makes life so much easier!!
11
« on: March 23, 2010, 11:55:05 am »
I'm curious about baking without sugar (and sugar replacements), too. I havn't had a hot cross bun for many years due to the diet restrictions.. and those ones look nice - what would happen if I cooked it without the rapadura? Is it an essential part of the structure of the bun? (I've been wondering about this with biscuits and cakes too.)
12
« on: March 16, 2010, 11:20:39 am »
The good part about Firefox is there's usually a solution in the form of addons. I've installed NoSquint on customer's computers, but there's also Zoom toolbar, and probably others. They can (in the settings I believe) make the pictures bigger too - and they usually remember your size preference per website. NoSquintZoom ToolbarHope that helps!
13
« on: March 11, 2010, 10:15:24 pm »
Jesus just didn't stick in our house. It's Thermie now days! Thermie has a more "I love this machine" kinda warm fuzzy feeling about it. I'm more attached to it every day! The more I use it, the more I couldn't live without it!
14
« on: March 11, 2010, 10:11:37 pm »
faffa - I'd be interested to hear what he has to say about the salt. Should I be grinding it first? It hasn't left any scratches that I can see. I notice that if Thermie isn't 100% dry before using, it also squeals a bit at low speed. ILB - Unfortunately no-one around here has a TMX to borrow parts from.  Our consultant lives a while away and she's stopped doing it now, too. She said she was too disorganised. It'd be hard running a business and being a TMX consultant too, though! I really should email TMX and find out who the next consultant is in this general area. I hope it's not the motor! I thought they were practically unbreakable.
15
« on: March 11, 2010, 01:26:38 am »
Thank you for this recipe!! I have been using it (minus the almonds) for ages now, and it's working so well! One thing I've been doing though is making rice flour in a batch first, then making 2 or so batches of rice milk afterwards.. saves cleaning and drying after each rice milk to make the flour again - if you get my meaning. I also then have extra rice flour for other meals and stuff too. I've been really happy with this recipe!
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