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Messages - Molly
1
« on: April 14, 2012, 02:21:45 am »
So, do you just oil it and then pop the dough in for its second rise ad then into the oven??
2
« on: April 13, 2012, 03:06:35 pm »
Molly, that is terrific. I use Canola oil on mine.
Anything else I need to know??? 
3
« on: April 12, 2012, 01:23:40 pm »
Got a perfect Ekco double baguette tray at the Op Shop, for $1. (worth $20+) Dying to make some baguettes now!!!
4
« on: March 26, 2012, 07:40:28 am »
"Mum, you make better nuggets than McDonalds!"
(Well, thank god for that!!!!!)
5
« on: March 19, 2012, 10:55:14 pm »
Bumping 'coz I'm making and freezing these for my daughter's birthday party for this weekend.
6
« on: March 06, 2012, 10:40:11 pm »
Bickie, the only way to be sure is to remove it for a time and then add it back... sit back and watch. Poor little guy!!
So, you'd just have to make sure there's no glutamate in its other forms: yeast extract, 'flavour enhancer', (620-625 glutamic acid and all glutamates, MSG monosodium glutamate), HVP HPP hydrolysed vegetable or plant protein; and anything with 627 disodium guanylate 631 disodium inosinate 635 ribonucleotides as these are there to ENHANCE the effect of glutamate... so even if you can't see any listed, it's hidden in another ingredient (like the umami paste). Some vegetables have glutamate as well... and cheese and many other foods... so you're best to get your info from those who really know. (Not some chick on a forum. Ha ha ha!!!)
If you have a look at Fed Up .com.au you'll find lots of info about avoiding it and where it's hidden. I know it sounds like a conspiracy theory, but they really do keep changing the name so we, the public, don't avoid their product.
7
« on: March 06, 2012, 11:18:04 am »
Well, they weren't too bad!! I haven't opened one up yet... I want to save them for kindergarten lunches. While I'm typing I'm waiting for the pics to up load to photobucket so I can load them up here. Is that how you guys get pics up? Via a host like photobucket?? 1. How the dough sat in the tin. About 100g per 'roll'. I oiled the tray first.  2. On top I put a dish of water as a weight and to help with the leftover bread that I made into a small bread stick.  3. Not very dinosaur-y. Rawwwr.  I did Chookwoman's cold oven method. In the tray, weighted down, in cold oven 15 minutes 160ºC and then 15 minutes 200ºC... then a few minutes on the oven rack with no tray.
8
« on: March 06, 2012, 02:52:15 am »
So, let's say I did a cold-oven one... just small amount of dough in each hole?.... pop it in with a weighted tray on top?
Then turn on oven?
9
« on: March 06, 2012, 12:24:09 am »
A question for you bread gurus. I have a dinosaur baking tray and I was hoping I might be able to make some dinosaur-shaped bread rolls. Any hot tips for me? I am thinking issues might be: - doesn't totally fill mould shape
puffs up too much
Can I weight it down on top with another tray or something? Will that work? Will it cook nicely? 
10
« on: February 12, 2012, 02:48:10 am »
Or... not. They have teflon in them and I'm not confident in wrapping our daily bread in it. *sigh* It's hard living in this day and age. 
11
« on: February 12, 2012, 02:20:02 am »
Turns out my hubby is gluten intolerant, so I've been making a daily rice loaf (mucho yummy). I've been feeling like bakers delight bread is a bit 'empty' so I've been experimenting with adding some other flours to a wheat loaf.
Unfortunately, diet restrictions, can't have sesame seeds. What a shame.
Okay... maybe I'll get some of those baking sheet things I can cut to shape?? Then I can re-use it.
Thanks for your help. Achookwoman, I posted a q on your blog on this recipe.
12
« on: February 12, 2012, 12:32:55 am »
What do I do here??? Am I doing something wrong??? I have 2 loaf tins. One aluminium and one 'non-stick'. I want to put the loaf into the oven with out the tins for 5-10 minutes after they're cooked, to really crisp them up... but I cant get them out of the tin when they're still hot! I spray both tins with Rice Bran Oil since non-stick doesn't actually mean non-stick. Grrrrr Today, I made this recipe and I left all the crust in the loaf tin 
13
« on: February 04, 2012, 11:02:29 pm »
The most 'famous' glutamate is MSG. MonoSodium Glutamate. To quote the RPA Hospital's eliminatino diet guidebook: "Glutamate is an amino acid building block of all proteins and is found naturally in most foods. In its free form (not linked to protein) it enhances the flavour of food. This is why food rich in natural glutamate (eg Cheese, tomato, mushrooms, stock cubes,meat extracts, yeast extracts) are used to add flavour to meals. For the same reason MSG is used as an additive in savoury snack foods, sauces and Asian cooking." Many people avoid glutamate due to intolerances and so avoid foods naturally high in it. Like us. We really miss the flavourful stuff... but our palate has changed over the past couple of years and we find flavour in other ways. I had never heard of this "Taste 5 Umami paste" that you can buy in shops, until I stumbled on it while doing a bit of 'research' and then that led me eventually led me to this recipe.
14
« on: February 04, 2012, 01:31:56 pm »
This is so, SO high in glutamate.... I wonder if any of you would mention that when making food for other people? I mean, for example, someone over for dinner? Because my daughter couldn't eat something with something that high... and she does have to occasionally eat other people's foods... but with something homemade I would never expect there to be 'commercial grade' glutamate there. I'm typing one-handed, sorry. Hope I'm being clear.
15
« on: January 11, 2012, 10:41:26 pm »
Hi all, for more recipe ideas and for LOTS OF support, have a look at "Failsafe Eating Support Group" on facebook. http://www.facebook.com/FailsafeEatingSupportGroup?ref=ts I think it's a private group, you just need to ask to join. There are many people there doing GF, DF, low FODMAP... as well as FAILSAFE. There are also some more Failsafers with Thermomixers sharing recipes. Also, of course, www.fedup.com.au. Good luck!!
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