Where did this recipe go wrong?

Sunnyday

TrixieB wrote: »

Poundland have funky plastic neon coloured cups and spoon sets in

OOH Thanks i might be able to make a trip there before the supermarket.

lizzyb1812 wrote: »

The reason that the conversion to metric is shown all in mls is that the USA measures things by volume and not by weight for cooking - ie teaspoons/tablespoons/cups. If you already have spoon measures these will be 5ml = teaspoon, 15ml = tablespoon. Quarter cup = 4 tablespoons = 60ml, half cup = 8 tablespoons, 1 cup = 16 tablespoons. All measures are level not heaped. Don't try to mix volume measures and weight measures.

Scales that weigh mls generally use a conversion rate of 1ml = 1gm. If you weighed 29mls Splenda it would be about 29gms = more than 1/3 of a jar! One tablespoon of Mr T's version of Splenda would weigh 1.5gms, so 2 would be 3gms - unfortunately weighing instead of measuring has meant you have used ten times the amount of sweetener required.

Best to get spoon and cup measures and ignore these conversions.

Lesson over - sorry if that was TMI

Ah Lizzy thankyou so much, you are a marvel :beer:

SOOOO if i decide to make a loaf tomorrow i think that i`ve finally worked it out.

8 Tablespoons water
1 Egg
1 Tablespoon butter
2 Tablespoons splenda
5 & 1/3 Tablespoons ground flax seed
4 Tablespoons soy flour
12 Tablespoons vital wheat gluten
1 Teaspoon dried yeast

I think that my breadmaker (Panny) does a 2lb loaf so if i double the recipe then that should work well. I`ll check the booklet first to make sure
I`m tempted to try it now but DH will be a bit miffed if i do as he will be wanting to put the panny on for his loaf, he always puts it on the timer so its ready in the morning lol

I`ll go and look the booklet out.

Thanks again!

SD

squeaky

Sunnyday wrote: »

4 Tablespoons soy flour

I think that should be four CUPS of flour?

Quick and easy way to get this right when you don't have a set of cup measures is to use your measuring jug.

4 cups is one litre.

So fill your measuring jug (level) to the one litre mark and that will be the right amount of flour.

I'm not too sure about the 8 tablespoons of water either. That would be about 200 mils which is not even one cup of water. It's rare to see a recipe for a 2lb loaf (4 cups flour) which doesn't somewhere between 1 and 1½ cups of water in it.

katieowl_2

squeaky wrote: »

I think that should be four CUPS of flour?

Quick and easy way to get this right when you don't have a set of cup measures is to use your measuring jug.

4 cups is one litre.

So fill your measuring jug (level) to the one litre mark and that will be the right amount of flour.

I'm not too sure about the 8 tablespoons of water either. That would be about 200 mils which is not even one cup of water. It's rare to see a recipe for a 2lb loaf (4 cups flour) which doesn't somewhere between 1 and 1½ cups of water in it.

I've never seen that much soya flour used in a recipe, it tends to be a small proportion of the total flours...it's quite expensive too.

I just looked in my breadmaker instructions for the smallest loaf and the instructions for the smallest loaf, which has egg in is to crack the egg into the measuring cup and then add water to make it 240ml in total...so maybe that is about right? Total flour is 350g BTW

Kate

squeaky

There's no other flour listed in that recipe though?

As for the 350g total flour with 240 mil (one cup) of liquid... yes, that looks about right.

There's only one way to find out

lizzyb1812

SOOOO if i decide to make a loaf tomorrow i think that i`ve finally worked it out.

8 Tablespoons water
1 Egg
1 Tablespoon butter
2 Tablespoons splenda
5 & 1/3 Tablespoons ground flax seed
4 Tablespoons soy flour
12 Tablespoons vital wheat gluten
1 Teaspoon dried yeast

I think that my breadmaker (Panny) does a 2lb loaf so if i double the recipe then that should work well. I`ll check the booklet first to make sure
I`m tempted to try it now but DH will be a bit miffed if i do as he will be wanting to put the panny on for his loaf, he always puts it on the timer so its ready in the morning lol

I`ll go and look the booklet out.

Thanks again!

SD[/QUOTE]

Yes, ingredients look right; the flax is 5T and 1t and the soy is OK too. Re the water - this is not a "bread" recipe in the true sense of the word, but a recipe that aims to get a bready textured product with fewer carbs than real bread. So any comparison to real bread recipes is not really valid. Stick to the recipe as it is.

I wouldn't double the recipe the first time out. Just put it on a medium loaf setting, light crust and check how well cooked it is about 15 minutes before the end of the cycle. Mind you it's your bread and I'm only guessing I'm neither a low carber nor a genius bread maker - I leave my Panny to that!

katieowl_2

squeaky wrote: »

There's no other flour listed in that recipe though?

As for the 350g total flour with 240 mil (one cup) of liquid... yes, that looks about right.

There's only one way to find out

That Vital Wheat Gluten thingy says it's a flour? Don't know what you'd use to replicate that here in UK though? Just a normal flour?

Kate

squeaky

That still makes only a grand total of 12 tablespoons of flour.

That seems to be a recipe for batter? ? ?

I give up

What's the link for the original recipe, please?

katieowl_2

squeaky wrote: »

That still makes only a grand total of 12 tablespoons of flour.

That seems to be a recipe for batter? ? ?

I give up

What's the link for the original recipe, please?

http://www.food.com/recipe/best-low-carb-bread-bread-machine-102631?mode=metric&scaleto=1.0&st=null

The gluten free bread mix I make from a packet could well be described as a batter....but the finished product is also described as a bread if you get my drift :rotfl:

Kate

squeaky

So for a one pound loaf it's...

• 1/2 cup water
• 1 egg
• 1 tablespoon butter or 1 tablespoon margarine
• 2 tablespoons Splenda sugar substitute
• 1/3 cup ground flax seeds
• 1/4 cup soy flour
• 3/4 cup vital wheat gluten flour
• 1 teaspoon dried yeast

Again, without cup measures... just put the dry ingredients (level) in a measuring jug.

1 cup = 240 mil

¾ cup = 180 mil

½ cup = 120 mil

¼ cup = 60 mil


1/3 cup = 80 mil


Remember too that teaspoons and tablespoons are measured as level, not heaped or rounded.

Sunnyday

OO i wish that i`d checked on the thread as soon as i got home

I`ve printed off the recipe that i worked out yesterday with all the spoonfuls of everything and its in the breadmaker now:eek:

I`ll see how it goes, i just couldn`t wait to get the proper measuring spoons and cups as i could murder a sandwich after not eating any bread for a fortnight lol

Fingers crossed guys - i`ll post back later when its out of the machine:D

Thankyou :A

SD