tag:blogger.com,1999:blog-35701713.post5004644531866771090..comments2023-10-20T06:33:00.930-04:00Comments on Gluten-Free Bay: Kalamata Olive & Rosemary Bread: The Search for a Gluten-Free Rustic LoafUnknownnoreply@blogger.comBlogger20125tag:blogger.com,1999:blog-35701713.post-14373559560285072902009-08-07T04:01:16.127-04:002009-08-07T04:01:16.127-04:00This comment has been removed by a blog administrator.Dazyhttp://www.asiarooms.comnoreply@blogger.comtag:blogger.com,1999:blog-35701713.post-41866525596341334632009-06-21T00:30:13.182-04:002009-06-21T00:30:13.182-04:00just baked a loaf of italian bread tonight and six...just baked a loaf of italian bread tonight and six breadsticks from the other half of the recipe but this bread of yours is really making me want to branch out. i used to love, in my preglutenfree and even preveg days pepperoni bread and this sounds like the perfect substitute! just this post alone and all the comments--so informative. hope you take a look at mine...want to link back to you, if that's all right. i think it's a wonderful blog you have!gfveghttp://www.wheatlessandmeatless.comnoreply@blogger.comtag:blogger.com,1999:blog-35701713.post-34402119464869730502009-02-28T21:06:00.000-05:002009-02-28T21:06:00.000-05:00Yum! This bread is fantastic! I've made it multipl...Yum! This bread is fantastic! I've made it multiple times (sometimes using closer to 1/2 cup water, and only 3 jumbo eggs). Thanks so much for this recipe! Also, I love to make a cinnamon raisin version by adding 1/2 chopped raisins and 2 Tbs cinnamon. <BR/><BR/>This is the ONLY gluten free bread that has actually turned out better than i ever could have hoped for! And it is fantastic!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35701713.post-87277123578574812332008-11-06T17:25:00.000-05:002008-11-06T17:25:00.000-05:00i used buckwheat flour and had a very earthy bread...i used buckwheat flour and had a very earthy bread and a great crust noaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-35701713.post-32955023851130963762008-02-26T10:09:00.000-05:002008-02-26T10:09:00.000-05:00The best, crustiest bread I make borrows a techniq...The best, crustiest bread I make borrows a technique I used in my wheat bread days -- letting the bread rise in the microwave at 30% power, with a glass of water on the MW turntable to draw off some of the power. <BR/><BR/>You need to put the dough in a stoneware pan -- haven't tried it with glass, but it probably wouldn't be quite as crusty. I set the MW timer for short times, about 5-10 minutes, at 30% power. It doesn't have to be exact. But don't go any higher than 30% power, and you may want to use a lower power setting if your MW has high wattage. The bread does really rise in half the time of any other rising method. The crust turns out VERY artisanal looking -- mine is uneven on the top (in a good way, not a sunken way), and the interior texture is better too.<BR/><BR/>The technique comes from a book entitled Bread in Half the Time -- written for wheat bread, but with many other good non-bread recipes to go along with the breads you create.<BR/><BR/>AnitaUnknownhttps://www.blogger.com/profile/03547825252221885722noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-52984513435132112032007-07-03T09:21:00.000-04:002007-07-03T09:21:00.000-04:00Just wondering...can this bread me made in a bread...Just wondering...can this bread me made in a bread maker? Thanks for all your tasty tasty ideas!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35701713.post-32278500478039609882007-03-27T17:07:00.000-04:002007-03-27T17:07:00.000-04:00Dianne: Thank you. I am proud of this loaf, and I'...Dianne: Thank you. I am proud of this loaf, and I'm already thinking about what to put in my next loaf. I am thinking about making an onion-dill bread.<BR/><BR/>Rochelle: Thanks so much for pointing me towards the artisan bread recipe on your blog, I will definitely try it out as soon as Passover is over.<BR/><BR/>WheatFree: I don't know anything about yeast substitutions, but you could always give it a try. I would guess this recipe would need much tweaking to work without yeast, since it's designed with a long rising time in mind. <BR/><BR/>Colleen: Of course you can eat matzo even if you're not Jewish! ;-P (And I can eat Cadbury Creme Eggs, right?) Thanks for your crusty bread idea!<BR/><BR/>Slacker Mom: Whole cloves of pre-roasted garlic plus rosemary sounds just wonderful.ByTheBayhttps://www.blogger.com/profile/06670549761665347741noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-5666840250288612462007-03-22T12:15:00.000-04:002007-03-22T12:15:00.000-04:00I stumbled on to your blog searching for GF matzoh...I stumbled on to your blog searching for GF matzoh (I'm not Jewish, though. Can I still eat it?)<BR/><BR/>I feel your pain in looking for a crusty GF bread. The closest I have come is using the recipe from Gluten-Free Baking Classics by Annalise G. Roberts. I used her "bread mix A", which has millet flour in it. It was really tasty and chewy. My kids are crazy about it. I have no financial interest in the book at all, I just really like it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35701713.post-14777558295601034672007-03-21T20:33:00.000-04:002007-03-21T20:33:00.000-04:00I think I would leave the roasted garlic whole, li...I think I would leave the roasted garlic whole, like little pockets of bursting flavor. :)Mrs. G.F.https://www.blogger.com/profile/17047713094538136489noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-9583483973864976702007-03-20T20:26:00.000-04:002007-03-20T20:26:00.000-04:00There is a very long thread (actually more than on...There is a very long thread (actually more than one) on the Delphi forum called NYTimes bread recipe which has some recipes for "artisan" style bread. These are breads with a long rise time (18 hours) and require baking in a preheated, covered pan at a high temperature -- this is what results in the chewy yet crunchy crust. We've posted a successful version on our blog, www.glutenfreediscoveries.blogspot.com. I keep meaning to try it with olives one night.Rochellehttps://www.blogger.com/profile/14528210718437031925noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-26845534858935133872007-03-20T20:25:00.000-04:002007-03-20T20:25:00.000-04:00Looks great, just too bad about the yeast which I ...Looks great, just too bad about the yeast which I can't eat either. I wonder if the recipe could be adjusted to work without yeast?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35701713.post-11222828587692408872007-03-20T18:00:00.000-04:002007-03-20T18:00:00.000-04:00Wow! I've never seen GF bread with texture like t...Wow! I've never seen GF bread with texture like that before! Well done!<BR/><BR/>:)Diannehttps://www.blogger.com/profile/14389688019328589607noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-90167231117351905312007-03-20T17:43:00.000-04:002007-03-20T17:43:00.000-04:00Wow, everybody! Thanks for all the feedback.Faye: ...Wow, everybody! Thanks for all the feedback.<BR/><BR/>Faye: I'm so happy that you enjoyed the cauliflower. I found it really addictive and will have to make it again soon.<BR/><BR/>Slacker: Roasted garlic would be just perfect! Would you use entire cloves, or chop them up?<BR/><BR/>M: Try it again, I seem to have fixed the link. Yes, I will definitely enable comment feeds - I will change this promptly and post instructions on subscribing to the comment feed. Thanks for the reminder, I've been meaning to do this for ages!<BR/><BR/>AllergicGirl: You know it! Gotta make up in advance for all the chometz I won't eat during Pesach ;-P<BR/><BR/>Sea - Ooh, can't wait to hear how you like the cauliflower. Just got a positive review on RecipeZaar which made me happy.<BR/><BR/>For amaranth I would substitute sorghum flour.<BR/><BR/>The flower is called campanula.<BR/><BR/>Compassionate Celiac: I confess, I am just a little proud!<BR/><BR/>Kbabe: You are always welcome to link to my site, no permission necessary. Thanks!ByTheBayhttps://www.blogger.com/profile/06670549761665347741noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-62127116120017136022007-03-20T17:10:00.000-04:002007-03-20T17:10:00.000-04:00Hey! Thanks for stopping by my blog! I'd LOVE to...Hey! Thanks for stopping by my blog! I'd LOVE to link to you if that's okay! <BR/><BR/>I'm really looking forward to trying this bread too, that just looks REALLY yummy!!!<BR/><BR/>Let me know if it's okay to add you as a link on my blog!kbabe1968https://www.blogger.com/profile/04117515827760334473noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-68640004433743929162007-03-20T14:30:00.000-04:002007-03-20T14:30:00.000-04:00OMG I love Kalamata Olives...and I have a rosemary...OMG I love Kalamata Olives...and I have a rosemary bush....this looks heavenly!!! You should be proud...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35701713.post-27051834823564343512007-03-20T12:39:00.000-04:002007-03-20T12:39:00.000-04:00This looks AMAZING! I am definitely going to try t...This looks AMAZING! I am definitely going to try this AND the cauliflower (I don't like cauliflower but I trust your recipe to change my mind.)Hey, what would you substitute for the amaranth? I don't think I have any, but I have every other flour under the sun. :P My favorite part is the big salt crystals. Oh yes, one more thing- that flower is a Get Mee, right? I have one from last year that still flowers for me, same color. :)<BR/><BR/>-SeaSeahttps://www.blogger.com/profile/11058266934256430807noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-1553002553693772542007-03-20T11:47:00.000-04:002007-03-20T11:47:00.000-04:00what gorgeous bread pix ms. bay--tell me truthfull...what gorgeous bread pix ms. bay--tell me truthfully, are you yeast/bread loading pre-pesach? ;-)Allergic GirlĀ®https://www.blogger.com/profile/14903866598372396735noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-30421161714322171512007-03-20T10:30:00.000-04:002007-03-20T10:30:00.000-04:00I have been trying to e-mail you via your "Contact...I have been trying to e-mail you via your "Contact email me" link, but it does not seem to be working. My question is: <BR/>I really enjoy reading your blog and use an RSS feader (Google Reader) to notify me of new posts. I was wondering if you also had feeds enabled for comments because I enjoy reading the comments as well, and would like to know when new ones are available. It seems that some bloggers know how to do this, but others don't. Since you are very tech-savvy, if you do know how to do this, would you also post directions so I can e-mail bloggers who haven't figured this out? Thanks!~Mhttps://www.blogger.com/profile/05022756326428884844noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-83016448574121595402007-03-20T09:04:00.000-04:002007-03-20T09:04:00.000-04:00I myself love Rustic breads..and miss them.Ummm, t...I myself love Rustic breads..and miss them.<BR/><BR/>Ummm, this bread looks...AMAZING!<BR/><BR/>I don't like olives, but I would put roasted garlic in it's place.<BR/><BR/>When I am bread baking ready, I will be back for this!!!Mrs. G.F.https://www.blogger.com/profile/17047713094538136489noreply@blogger.comtag:blogger.com,1999:blog-35701713.post-6523871006637527292007-03-20T07:51:00.000-04:002007-03-20T07:51:00.000-04:00The bread looks yummy...I think I've settled into ...The bread looks yummy...I think I've settled into thinking that there just is no crusty gluten free bread that equals the gluten filled breads of our past. The good news though, is that I made the cauliflower with dill on Sunday evening and LOVED it. One of my best friends eats mostly veggies (not quite a vegetarian yet) and she couldn't get enough of it. The lemony flavor infused with dill is delicious. Thanks for the recipe.Anonymousnoreply@blogger.com