Home made bread, grits and gluten free

[Dune]

When winters get this long and terrible I end up doing things like baking bread.

Someone gave me a big bad of grits. I have tried a few things with them, and really don't have much use for them.
I like to bake heavy, hearty multi-grain bread. I am wondering if I can use the grits in the bread and ifso, how to go about it.

Also, anyone have a recipe for a good tasting gluten free bread?

Planning on baking today, but first batch will be oatmeal.

Thanks for any/all insight.

 

[CrufflerJJ]

I can think of 2 possible approaches:

1) Mix 1/2 cup or so of the grits into your current recipe. You might need a little more liquid, but not much more.

2) Once you form your bread loaf, sprinkle the exterior with grits for a crunchy texture. Bake as usual.

What sort of grits did you receive? I grew up hating grits as a kid. It was only after I discovered coarse ground yellow grits that I changed my opinion of them. I get ours online from Nora Mill Granary in north GA. Wonderful corn flavor and nice texture. See: (broken link removed)

 

[Charlotte987]

Make my own bread as well, its whole wheat with some additions. Use the sponge method, let it rise three times. That way of making bread is time-consuming so its not for everyone. As for the corn grits, I would likely (if I were making gluten free) either soak the grits until they were soft or cook them until soft and then add them to the bread at the beginning, replacing some of the milk or water that is used at the first rising. Grits tend to have sharp pointed edges, so you could grind them in a coffee mill or grain mill first, and then soak them to soften them. Adding the softened or cooked grits will change the texture of the bread, making it a little less airy and heavier, with the consistency of a quick bread or cake, depending on the amount of grits you use.

I do have a recipe for gluten free, but its not for everyone, and it uses no flour of any kind. It's absolutely a new way of making and creating bread.

http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/

I've made this many times, although its not to everyone's taste it is to mine.

 

[sportbikerider78]

The gluten free craze is based around people who are allergic to gluten and people who want to eat unprocessed foods. If you aren't allergic to gluten, having it in your diet is just fine for you as long as you are eating unprocessed wheat. People need to think more about how foods affect their insulin levels and less about gluten.
Unless you are allergic, oatmeal is still one of the best things for you for energy while keeping insulin levels down (almost no simple sugars)

My wife has just starting making her own wheat bread. It is made from 100% wheat flour...it is really good and good for you.

 

[Dune]

I usually buy stone ground cornmeal from the historic grist mill during tourist season, and and then rave about the pancakes and indian pudding I make with it. I can't figure out what to do with the grits though, they are very course corn and don't seem to have much flavor. That's why I am looking for a recipe.

 

[Dune]

I can think of 2 possible approaches:

1) Mix 1/2 cup or so of the grits into your current recipe. You might need a little more liquid, but not much more.

2) Once you form your bread loaf, sprinkle the exterior with grits for a crunchy texture. Bake as usual.

What sort of grits did you receive? I grew up hating grits as a kid. It was only after I discovered coarse ground yellow grits that I changed my opinion of them. I get ours online from Nora Mill Granary in north GA. Wonderful corn flavor and nice texture. See: (broken link removed)

Course corn grits. I remember having grits when I went south all the way to Pennsylvania one time. Thought they were white though and it didn't seem to matter what you put on them, there was no adding any flavor. These are yellow and course so it must be corn

 

[Jags]

When winters get this long and terrible I end up doing things like baking bread.

No baking...but bacon. Finished my bacons in the smoker on Sunday. I love bacon, but I don't like baking.

 

[Dune]

No baking...but bacon. Finished my bacons in the smoker on Sunday. I love bacon, but I don't like baking.

You raise the hogs?

 

[Jags]

You raise the hogs?

Nope. But I can look across the field where they WERE raised (sister and Bro-in-law). I like the idea of being able to pet my bacons while they are still on the hoof. I named this one "food".

 

[firefighterjake]

Nope. But I can look across the field where they WERE raised (sister and Bro-in-law). I like the idea of being able to pet my bacons while they are still on the hoof. I named this one "food".

Growing up we raised pigs for the slaughter . . . never any question as to their future though. One was named Bacon and other Porkchop.

 

[sportbikerider78]

No baking...but bacon. Finished my bacons in the smoker on Sunday. I love bacon, but I don't like baking.

That sounds awesome. Did you use a brine? How long did you smoke it for?

I've done a great deal of smoking, but never bacon. It is getting way to expensive in the grocery store and the quality has gone downhill.

 

[Jags]

In honor of not derailing Dune's post any further...I shall digress. Please feel free to PM me with any questions.

 

[Dune]

In honor of not derailing Dune's post any further...I shall digress. Please feel free to PM me with any questions.

I am guessing not many people bake bread with grits in it.

 

[Jags]

I am guessing not many people bake bread with grits in it.

I am guessing that there is a reason.

 

[Dune]

I don't know what's worse; being too Yankee to eat grits or too Yankee to throw them away.

 

[BrotherBart]

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[Charlotte987]

Top five uses for corn grits:

1. Corn liquor
2. Ethanol
3. Skin scrubs, alternative to plastic surgery.
4. Glue and plastic
5. Polenta sculptures:

http://silentdinnerparty.files.word...ty-by-guest-andreas-huyskens-germany-2007.jpg

 

[CrufflerJJ]

I usually buy stone ground cornmeal from the historic grist mill during tourist season, and and then rave about the pancakes and indian pudding I make with it. I can't figure out what to do with the grits though, they are very course corn and don't seem to have much flavor. That's why I am looking for a recipe.

When I make grits using stone ground coarse yellow grits, I add 1 cup of grits to 3 cups of boiling water. Add a little salt (1/4 tsp or so). Bring it back to a boil, stir, reduce heat to simmer, cover pot. Cook 20 minutes, stirring occasionally. A few minutes before the 20 minutes are finished, add a handful of shredded cheddar cheese & stir. Also add a little fresh ground black pepper.

See if that helps the flavor problem.

You could probably also make cornmeal mush from your grits.

 

[DougA]

I've made this many times, although its not to everyone's taste it is to mine.

Thanks for the recipe. My wife made it and she likes it when toasted. The peacocks LOVE IT though.

 

[Warm_in_NH]

After struggling to fit my bread into big zip lock bags and usually mangling the bag and loaf in the process, I just bought a bunch of big bags off of amazon.
It took me two years of baking bread to finally figure out a good way to store it. So if you're as brain dead as I am, you now know big bags are cheap and readily available online.

 

[shoot-straight]

dont tell her, but my wife stinks at baking bread. always turned out like hard tack. SO... on a cold day i sat around and tried a few recipes on my own. here is an absolute SIMPLE chibatta recipe. no kneading. no nothing. just takes 20 hours to make (19.9 hrs just sitting) i grimaced at the long rise time at first too. its not that bad, just mix it up in the evening and bake it off the following evening. TRY IT.

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