tag:blogger.com,1999:blog-1690819195903391661.post1776236391317036517..comments2011-08-30T20:45:33.659-04:00Stevehttp://www.blogger.com/profile/12065575676424093519noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-1690819195903391661.post-89294263258667253212011-08-30T20:45:33.659-04:002011-08-30T20:45:33.659-04:00I meant GREAT recipe!! :) Thanks again :)Haileys' GF Poffelcakesnoreply@blogger.comtag:blogger.com,1999:blog-1690819195903391661.post-12285904119760664672011-08-30T20:44:17.479-04:002011-08-30T20:44:17.479-04:00Steve, Is there a reason you proof your yeast in just warm water? I dont know if this matters at all, but I have always proofed it with warm liquid and sugar ( to feed the yeast).. I wonder if that step is why yours is still a little dense?? When I proofed mine.. I just bumped the milk up to a full 2 cups ( to replace your 1/2 warm water) and wait until its nice and bubbly... and these melt in our mouths. Thanks for a recipe!!Haileys' GF Poffelcakesnoreply@blogger.comtag:blogger.com,1999:blog-1690819195903391661.post-60995169996430397962009-01-23T19:01:00.000-05:002009-01-23T19:01:00.000-05:00Well, the photo of your latest effort is gorgeous! I sure wouldn't mind being your guinea pig. ;-) I have no experience with making GF sweet rolls ... but from my memoring of making sweet rolls before going GF, that was the first thing I thought ... that 7.5 cups of flour was a lot. I am confident you will get this recipe just the way you want it very soon! <BR/><BR/>ShirleyGFE--gluten free easilyhttp://www.blogger.com/profile/08182613995248482102noreply@blogger.comtag:blogger.com,1999:blog-1690819195903391661.post-73937661222909044812009-01-23T01:13:00.000-05:002009-01-23T01:13:00.000-05:00Jules, <BR/>Thanks! Please feel free to re-publish anything on my site!<BR/><BR/>You are definitely right on the flour, plus the 7.5 is more than is really used anyway. The original recipe says to add half, then slowly add more until it feels right. We probably just need to get the feel better and go easy on adding flour.<BR/><BR/>This also took quite a bit longer to bake, about 30 minutes vs 20 for wheat flour - do you think the temperature should be adjusted, or is that normal for GF?<BR/><BR/>Thanks!<BR/>SteveStevehttp://www.blogger.com/profile/12065575676424093519noreply@blogger.comtag:blogger.com,1999:blog-1690819195903391661.post-88027584591043360912009-01-23T00:56:00.000-05:002009-01-23T00:56:00.000-05:00Steve,<BR/>So glad that your second go around was even more delicious than your first! I'm happy to have solved your dough rising problems; I teach a lot of gluten-free bread baking classes, so I know it is a common misconception that gluten-free doughs need that punch down and second rise time. What a bonus for us gluten-free bread makers that we don't have to wait so long or work so hard for great homemade bread!<BR/>If there is any remaining problem with density in your dough, I would still urge you to alter your liquid:dry ingredient ratio. Your 7.5 cups of flour seems high to me, in comparison to most of my bread recipe ratios. I would cut it back to 6 cups or so, or alternatively, increase your liquid ingredients, and see how that goes. The only time I've had any density issues when using my flour was when my ratios in the recipe were off.<BR/>I'm sure my newsletter subscribers would love to see the results of your experimentation with my flour - may I republish your recipe for them? <BR/>Thanks so much for your perseverance with great recipes like these -- that's how word gets around that gluten-free foods can be as delicious and decadent as their wheat-based counterparts!<BR/>All the best,<BR/>~jules shepard http://nearlynormalcooking.comJuleshttp://www.blogger.com/profile/08794705903909723882noreply@blogger.com