Help soon PLEASE with onion bread!!

[Randolyn]

I made the onion bread mix and I only have a nesco so I put 1/2 on the fruit roll sheet? Can't flip it :mad: and the rest I put on some parchment paper adn I can't get it off to flip it either?? HElP!! Smells great but kind doughy on the one side :(

Thanks in advance!!

Vikki

[VeganVixen]

can you cut it into "pizza-like" shapes and flip those individual peices?

[Randolyn]

I tried that (cutting and flipping) it is just too gooey on the one side. Should I have just put this on the regular grids on the trays??

Thanks!

[VeganVixen]

If its solid (enough) to not seap (sp?) through...

[CAdreamer]

I form my breads and crackers on the teflex sheet and then flip onto the mesh and peel immediately. That way none of it gets meshed down into the little holes, and both sides dry at the same time and in shorter time.

[Revvell]

I'm not sure what you mean by "can't flip it"? Why not? Sticking or...? If it's sticking, then wait until it dries enough to peel off, flip and dry some more.

Revvell

[Rawkinlocs]

I'm not sure what you mean by "can't flip it"? Why not? Sticking or...? If it's sticking, then wait until it dries enough to peel off, flip and dry some more.

Revvell

I agree. I've found that the times given in recipes don't always apply and don't always work out that way. Sometimes you'll need to leave things a little longer and just go by "feel" rather than specific times given in recipes.

If your onion bread isn't dry enough, you won't be able to flip it over yet...but if you let it dry longer and just keep checking it, it should flip with little to no problem.

[NoGMO!]

more than once I have let something great spoil by not flipping it in time - very disappointing and wasteful!

it's hard to know when the best time to turn a recipe over is... especially when you're improvising- or simply not watching the clock... but in my experience it seems necessary to flip a recipe within about 6 hours or less to avoid spoilage. yes? :confused:

also, the finesse of flipping different recipes takes some practice. I tried "flipping" grawnola once and I lost half of it on the floor! it seemed intact but that was an error in my judgement... hence some things do call for a spatula!!! :o

[NoGMO!]

by the way, is this popular "Onion Bread" recipe I keep hearing about found in Alissa's book?
I am planning to get her book as soon as possible! If it is found elsewhere, please let me know where, because it sounds very good & I'd like to give it a try. :p

[VeganVixen]

Non-gmo ,here is tHe recipe :D

http://www.rawfoodtalk.com/forum/showthread.php?t=1149&page=1&highlight=onion+bread

[CAdreamer]

A couple of suggestions here. Do not soak or rinse your grains prior to grinding for the recipe. Too much water makes the mix gooey. I've found my crackers and breads are much better if I let my grains rest, covered, in the refrigerator overnight. They are still tender, but not wet. also, be careful that the recipe doesn't contain too much in the way of wet ingredients.

Also, for NoGMO,you shouldn't have to 'flip' grawnola. I make it all the time and never flip. I dry it on the mesh sheet and let it completely come to room temp after dehydrating before vacuum sealing or putting in a jar. If any of the ingredients are small emough to slip through the screen (sesame, coconut), put a teflex sheet on the empty screen beneath and it will catch it. You can integrate it all later. I always add coconut oil which really helps it to bind together. I also bind all ingredients to resemble SAD granola by finely grinding golden flax and soaking it in apple or orange juice for about 20 min. The granola really holds together well and is tender after drying.

[RawTruth]

NoGMO! -- I've never had any bread "spoil" so I don't really know what's going on with yours. The only thing I can guess is that it's too thick.

However, I don't dehydrate it on the teflex; I use the mesh. It dehydrates really fast and thoroughly and doesn't need to be turned over.

I just use two pieces of thick plastic (cut open a good thick produce bag) to roll the dough out between, then peel it off, place the mesh over it, flip it over, and peel the other plastic away. Then cut the pieces with a sharp plastic utensil and it's ready to dry!

Ditto on the granola. It goes straight on the mesh, so doesn't need flipping.

And, the Onion Bread doesn't use soaked seeds - they should be dry when you grind them.

[NoGMO!]

gee, thanks for the recipe! & thanks for the dehydrating tips - I think not using the teflex sheets the whole time, or at all, would solve my problem. I'll try that next time... thanks so much! ;)

[Wendy]

I don't even use the Teflex Sheet. I simply put it right on the mesh and never flip it. As long as I dry long enough, it comes out perfect.

[Revvell]

My onion bread is waaaaay too wet to put on the screens. Always use the sheets. Well, "always" consists of the two times I made it. :p

Revvell

[msmia]

Just popped my first batch of the famous onion bread into the dehydrator...
I divided it into 2 "loaves" each approx. 8 x 8 inches & ~1/2 inch thick. Is it supposed to be one loaf? Or lots of smaller ones? What have other people done? Is it meant to be a thick, flat bread? Can't wait to taste it!!!!! :p
Msmia

[RawTruth]

Raw "bread" is unlike baked bread. It is flat and more like a thicker, flexible cracker. I make it like I do crackers but cut into larger pieces than crackers. 1/2" is way thicker than any I've ever done. I'll be interested to how they turn out ... and how long it takes to dehydrate.

Enjoy!

[Randolyn]

My onion bread did finally flip and peel with some work (peeling part) Thanks for all the helpful hints and advice!!

Vikki

[msmia]

Hey Rawtruth:
I read your post & checked my onion bread (after about 3 hours) it was still super mushy w/ only a hint of a dried crust on top.
I decided to divide each "loaf" into half & spread each half onto a seperate teflex sheet. So, I ended up with 4 sheets of 1/4 inch loaves approx. 8 x 8 inches. I dried, then fliped & dried overnight... this AM I broke each "loaf" into quarters. So, I finally end up with 16 "slices" of onion bread. :D
Does that seem like the right amount/thickness/etc...
Not that it matters what everyone else does -- I can't wait to try my sliced bread as a sandwich w/ avocado, tomato & spinach!!! :p But for my next batch, I'm curious what others are getting as a yield from the recipe...thanks for the feedback
Msmia
:)

[RawTruth]

Hmmm -- good question, Msmia. It's been a while since I've made it, and I've made others that yield different amounts since then, but I think I ended up with two full trays (spread close to all edges). I'm planning on making it again tonight, so I'll let you know, okay?

Enjoy that sandwich. It sounds scrumptious ... and is why the onion bread inserted itself into my plans again!

[msmia]

Its actually several days since I made the bread but I've been super busy...
Just wanted to post that the bread is AWESOME!!! I've been eating it w/ guacamole, sliced tomato & spinach leaves as a sandwich and I just LOVE IT!!! :D So if there's anyone out there who hasn't tried it -- what the heck are you waiting for?
I'm wondering if anyone has ever tried the same basic recipe w/ any other veggies... I'm thinking you cound do zucchini bread the same way...
Any thoughts?
Msmia

[RawTruth]

Well, I'm thinkin that onions and zucchini are quite different in texture, water content, and intensity of flavor. So, while you could sure mix up the ground seeds with grated zucchini and it would eventually dehyrate, I don't think it would have a zucchini flavor. No that zucchini has much of a flavor.

Overall, I'd think that a more flavorful vegetable would be better than zucchini, though. By the way, if you're really enjoying this onion bread, I bet you'd love Alissa's Pizza Bread (you might have already made it). It has more ingredients, but you end up with an intensely flavored bread with a great firm texture.