Fed Up With Corn...Intolerance/Allergy

[BigJohn]

Originally Posted by linen53

Your corny jokes are welcomed anytime.

I just wanted to make sure.

As far as I am concerned, we are on the same page any ways.

[linen53]

Originally Posted by BigJohn

I just wanted to make sure.

As far as I am concerned, we are on the same page any ways.

Oh, BigJohn, you bring a smile to my face many times.

[BigJohn]

Originally Posted by linen53

Oh, BigJohn, you bring a smile to my face many times.

What are you talking about?

You bring a big smile to my face all the time.

Besides, if a person is in pain, what I find as the best 'medicine' is being happy.


Stick that in your corn cob pipe and eat it!!!!!! LOL!


Too bad, we can't laugh with everybody....................

[linen53]

Hugs for bringing me another smile. It's nice to be on the same team.

[BigJohn]

Originally Posted by linen53

Hugs for bringing me another smile. It's nice to be on the same team.

Aaaaah, same team.......

Yes it is nice......
We got to do it more often.

[RuberPeach]

Corn starch is not an ingredient to be found in a kitchen like such.

[linen53]

Hi RuberPeach. Even though I can tolerate corn now, cornstarch is not an ingredient I feel comfortable with in my kitchen. I use arrowroot instead.

[BigJohn]

When I was sick, I started making bread. I started with 1 flour, then the next batch had 2 flours and continued till I probably had 10 different flours. I remember one of the last flours was popped - popcorn that I ground up for my final flour.

Deb, I know you can't have corn. Why this came to the 'surface', I don't know. I just thought I should share with you..... that special moment I had in my life.

[linen53]

Good morning BigJohn. I used to have an intoerance to corn. About a month ago I accidently ate a food that had corn in it and realized my corn intolerance is a thing of the past. Since then I have eaten a lot of corn products and still no reaction.

Now gluten is a different thing. I won't even go there.

Lol, yes it took me a couple of years to perfect my gluten and corn free dark bread. Had to have the right pans (gf breads don't rise like regular dough) the right amounts of each flour used, etc. I don't make it right now, but hope to get back in the habit once I have this spine stimulator installed in my back. It's really pretty good bread.

Interesting to put ground up popped popcorn in your bread.

I just found where i had posted my recipe on another website. Here it is:

Earthy, Dark Gluten and Corn Free Bread

3 cups milk, room temperature

4 eggs, room temperature

3 1/2 tbsp apple cider vinegar

1 tbsp plus 2 tsp safe yeast (some have corn in them)

Flavorings of your choice (optional)* see below

Combine milk, eggs, vinegar and yeast to your stand mixer bowl. Using the wire whisk, mix first on low then on med low or medium (depending on your mixer) to incorporate ingredients, 5-6 minutes. Make sure the thick molasses is not sitting on the bottom of the bowl!

Next add:

6 tbsp oil (I use Bertolli's Extra Light; good for sautéing, frying, baking)

6 tbsp molasses

Adding the oil to the liquid with the first ingredients might surround the yeast particles and "waterproof' them from activating. I have one of those small glass measuring cups for up to 10 tbsp. I find if I measure and pour in the oil first and then refill the cup with the molasses the molasses will not stick to the glass container.

Now mix on medium low or medium while you measure out your dry ingredients.

1 1/4 c sorghum flour

3/4 c glutinous or sweet rice flour

1 c quinoa flour

5 c Pamela's flour plus 2 tbsp extra if you are not going to add extra flavorings to the bread dough

1 tbsp NOW Real Food, Guar Gum (Xanthan gum could probably be used if it is corn free. I just have good luck with the guar gum I have listed)

2 tsp Authentic Foods Dough Enhancer

2 3/4 tsp safe salt (make sure your flavoring don't have salt in them; if they do, cut back on this salt)

Pour all of your dry ingredients in a large bowl or dutch oven. You will need room to stir. Now stir thoroughly to mix all the dry ingredients. Once mixed, spoon the dry ingredients into the wet ingredients in your stand mixer bowl. Mix manually with a spoon to incorporate the wet with the dry.

Now exchange the whisk attachment on your stand mixer with the dough hook. Start mixing slow for a few minutes. Stop and using a spatula scrape the sides of the bowl to get it all mixed up. Now you can turn on your mixer to medium low or medium according to what your mixer will take. Mix for 20 minutes.

While that is mixing get your 3 pans ready. Grease them and place parchment paper inserts on the bottoms (see above). Also get out your digital scale and set it next to your pans. When 20 minutes of mixing is up stop the mixer and raise the mixer arm. Remove the dough hook and put it in the sink. You are done mixing.

Place the first pan on the scale and turn on the scale. It should register zero (if it's like mine). Take your big stiff spatula and scoop up a glob of the dough and put it in the bottom of the pan on the scale. Remove the pan from the scale and use a table spoon to evenly distribute the dough using the instructions I gave above. Put the pan back on the scale and measure out the rest of the dough for that loaf. Remove from the scale and distribute as I have described above. Set aside. Now repeat with the second and third pans. Each pan, filled should weigh approximately 1.8.5 or greater (1 lb, 8 oz, etc), not counting the weight of the pan. Scrape the bowl as clean as possible and use each of the spatulas on each other to remove as much dough as possible.

Now all 3 loaves should be done. Take some very soft coconut oil (you may have to melt some and let it cool) and dip your fingers in it. The idea is to moisten the top of the dough in each pan without slathering on the oil You don't want oil running down the sides between the bread dough and the inner pan. That will break down the dough and make it softer and then it will stick. So you want the tops moist but not dripping oil

Do not place a towel on the bread dough. I place mine in my oven on the proof cycle at 100 degrees for about 50 minutes. You want the dough to raise to the top of the lip of the pan and a little bit above. Not a lot, just a bit. It may take several attempt before you get the height correct. It's a fine line to get the loaves to raise to the exact height and allow your oven to heat up without the loaves raising to high. Experience will make you an expert. You may only be able to proof for 40, 45 or even 55 minutes. It all depends on how long it takes your oven to heat up.

Take the pans out of the proofing oven. And then start the oven on bake at 350 degrees. When oven is hot, carefully add the 3 loaves of bread without jarring and bake for 65-70 minutes.

The loaves should slip easily out of the pans right after you remove them from the oven (more so as your pans are seasoned from repeated use). Place on a cooling rack. Allow to completely cool but not more than that. If you allow them to sit out for a few extra hours the crust can become very dry and crumbly and fall off as you slice it.

I use one of those bread slicing guides that was popular in the 80's when bread machines were so popular and invest in a sharp bread knife. Then slice, bag and freeze. I usually make 3 loaves one day and then just leave all the ingredients out and make an additional 3 loaves the next day before putting everything away.



* Flavorings. I have been experimenting with different flavored breads.

Here are some suggestions

Onion bread: Add 3 tbsp onion powder

Caraway bread: Add 1 1/2 tbsp whole caraway, bruised with mortar and pedestal

I've also had great success with a few of the Weber Seasoning blends, not all of them (available at Walmart in the spice/seasoning section). The salt listed in the ingredients does not cause a corn reaction with me.

Weber Roasted Garlic and Herb: Add 3 tbsp; taste it, you may need to reduce the salt in the bread dough ingredients)

Weber Garlic Jalapeno: I just tried this for the first time and added 2 tbsp and definitely decreased the amount of salt in the bread dough ingredients; haven't tasted it yet, but it sure smelled yummy while baking)

Those are just some that I have tried. Your imagination is the limit.

Again I will repeat, each loaf of dough in the pan, before baked, should weigh 1 lb, 8 oz plus at least 5 tenths of an ounce not counting the weight of the pan.

[BigJohn]

Fantastic, detailed recipe.

I appreciate you giving it to me.