Darienne

Absolutely. And I'll post photos of the next loaf...if I am not too humiliated by whatever error I have made. I could post a photo of a half loaf now...

But won't the dough setting entail two risings and gluten free goes for only one.

Yup, I have the manual and it seems to say nothing on the subject. I'll go through it again.

I'm sure that living on a farm on a dirt road with always two large dogs who have the run of the house has guaranteed that 'peck'....it's more the e coli and salmonella and listeria kinds of things that will do you in.... We do have our well water tested regularly. That water ends up in our food and that of our guests.

How do you know it is 'ready'?

Just made my third loaf of whole wheat bread in my "new" Breadman bread machine on the gluten free setting. I'm still using the recipe from All Recipes. Subbed potato starch in for millet because I didn't have any millet left. Worked out really well. And the taste is completely acceptable. And the top, praise be, didn't collapse for the first time. Why? I don't know. HOWEVER: the collapsible Breadman mixing paddle is gigantic and rips a huge hole in the baked loaf...much larger than in any of my earlier bread machines (bought a "new" second hand machine with each visit to Moab for a few dinaro and gave one away when I got back home)...and I'm next working on how to remove that paddle after the mixing. There are lots of instructions on how to do it. Apparently each machine is different and it's up to the user to figure out the timing cycle. Anyone have any experience with this paddle removal? Eventually I am aiming at a loaf with whole grains in it.

Daily I get two food recalls downloads, in addition to this eGullet topic, one Canadian, the other American and international. How to depress yourself first thing in the morning....

Pannukakku , a wonderful Finnish pancake is baked. We really like it. I have a recipe for it from Food & Drink Winter 2016.

I Googled "peanut brittle easy on teeth recipe" and there are a number of recipes posted there. That might be a starting point for your search. Good of you to be so caring about your mil.

I'm making cookies but I doubt that anyone will be interested in them except for Ed and me and Ed only because he's becoming accustomed to gluten free baking. I have a recipe of Tahini Strips with chocolate chips in them from Melinda Strauss, a Brownie recipe featuring almond meal from the One Pot Chef and a Shortbread recipe of one-to-one Red Bob Mill's gluten free flour from Gluten Free Palate. Ed's not fond of the texture of the Shortbread recipe but I rather like the grittiness. To each his own as they say.

Cleaning angels. Thanks. Sounds good to me. This young woman is such a delight. She brings such a ray of sunshine into our lives every second Tuesday morning. I think she had tasted my Apple Pie Ice Cream and liked it, recipe courtesy of the Ice Cream Geek.

The Christmas give-outs are almost finished and the finished packages are sitting on the dining room table. Chocolate dipped glacé ginger (I bought the ginger this year) and Enstrom copy-cat toffee...guaranteed to be the best toffee you've ever tasted. Still to make for my library cookbook cooking club on Saturday are David Lebovitz's Spiced Candied Pecans. Made our cleaning lady ( I feel foolish calling this dear young friend a cleaning lady but what else can I say?) a carton of an ice cream which she asked for. I make her coconut milk ice cream because she doesn't do dairy and then she said she'd like a raspberry pie in the ice cream so I added two cups of raspberries and a baked pie shell. It was delicious. Amazingly delicious.

I would serve it with beans. Probably black, Ed's favorite. And an artisan bread and butter.

@Kerry Beal and @palo...you are both gentlemen and scholars to go to the trouble of helping me out. Ed has already arranged with out local Merrett's Home Hardware...and yes he taught both the sons...to buy one there. It's put away under his name. But thank you so much for your help.

Well, I'm back. Again. Both Oxo can openers have hit the round file and while the recently purchased Lee Valley little job works well, for Ed, I now have severe degenerative arthritis in my wrists and can't use any can openers. I'm going to look up the Hamilton Beach Smooth Touch Opener next on Amazon Canada with a view to buying one. Thanks for all the answers which somehow I never saw three years ago. I'm gasping...the USA Amazon price is $37.00 and the Canadian Amazon price is $99.00. Maybe not...🤪

Just grabbed the latest cookbooks off the "new" shelves (oops. did it again....shelves at the library) and was quite delighted with one of them...Desiree Nielsen, Good for Your Gut: Plant-based digestive health guide and nourishing recipes for living well, Penguin, 2022. Now that I have more or less stopped eating gluten...the jury is still out...and dairy...ditto...I am always on the look-out for good bread/cake/cookie/etc recipes. Had no idea that the first 103 pages were all about the gut and how it works. Well explained and even some things I'd never read before. Nielsen certainly pulled it all together in a very useful way and she's not singled-minded or narrow-thinking about it all which was a delight. Plus I found about 8 useful recipes that I am going to try.

I like Shirley Corriher's Cookwise and Rose Levy Beranbaum's books for that very reason.

Hello Ratatata, Welcome to eGullet. What caught me eye initially about your post was your name: Ratatata. For reasons of pure joy, that's what I call my recipe for Ratatouille....so much easier to type on labels than to spell the name correctly...which I did not in this sentence...thank you, Spell Checker. It's not so much that I can't spell...as that I can't type properly. Never learned how. So your name...may I ask why? Thanks, Darienne

Yes.

I've read that series also...I'll bet...and I've always wanted to try a Scottish bacon bap. Sundays we have bacon, eggs and toast for lunch and I always make a bacon and tomato sandwich out of my toast and bacon. I notice that in English detective series, the police often stop for bacon sandwiches...these folk usually live in the more northerly regions.

Just landed on another gluten-free site: Gluten Free Alchemist. Has anyone else found this site? And what does he/she think of it? It seems very detailed and very complete...but then I'm currently drowning in information and not feeling competent to make any judgements. (New endeavors always see me drowning in information for a while...)

Strangely enough, Malva Pudding is not included in my South African cookbook and yet according to Google: Malva pudding. Possibly the most iconic South African dessert.

Yes, thank you I do have a couple of versions of the dessert. (I've never made it though...) In fact, Annette, the daughter, has gifted me with Magdaleen van Wyk, Cooking the South African Way, 1986. I've made Bobotie and Blatjang and the Malva Pudding a number of times since for Canadian friends and they are always well received. The South African father, Karl Van Der Fliegen, for whom this meal was originally designed in 2015 has by now passed away at 101 years. The irony of my attempt to give him a 'familiar' meal was that he had never eaten South African food at all. His wife was English and was, according to Annette, a terrible cook who stuck closely to that reputation that the English have of being terrible cooks. She never once made any South African foods.