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Wed Aug 1, 2012, 09:11 AM

Question about baking gluten free bread

My bf has to eat gluten free. Cooking for him is no problem. My problem is that in most bread/flour mixes there is corn. This taste of corn (sweet) is getting on his nerves and we try to find other recipes without corn.

Do you know of any other gluten free flours we can use? And do you know any recipes?

Thanks in advance

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Arrow 9 replies Author Time Post
Reply Question about baking gluten free bread (Original post)
MissHoneychurch Aug 2012 OP
Sentath Aug 2012 #1
MissHoneychurch Aug 2012 #2
Sentath Aug 2012 #3
MissHoneychurch Aug 2012 #4
Warpy Aug 2012 #5
MissHoneychurch Aug 2012 #7
Lucinda Aug 2012 #6
MissHoneychurch Aug 2012 #8
patriciareese Nov 2012 #9

Response to MissHoneychurch (Original post)

Wed Aug 1, 2012, 10:31 AM

1. How gluten free does he have to be?

Can he have occasional spelt?

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Response to Sentath (Reply #1)

Wed Aug 1, 2012, 10:37 AM

2. If it isn't avoidable, yes

he "only" has problems with his joints when he eats gluten. But we try to stick to the diet.

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Response to MissHoneychurch (Reply #2)

Wed Aug 1, 2012, 03:31 PM

3. Then I don't know that I'm going to be alot of help

I have participated in news groups with a baker using spelt and ... rye? to mitigate his symptoms, with good results. But, spelt is low, not no gluten.

Have you played with teff? I've had it as a breakfast gruel like oatmeal and as a moisture component of normal muffins and it has a rich toasty flavor like wheat without the bitter bran.

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Response to Sentath (Reply #3)

Wed Aug 1, 2012, 04:22 PM

4. Thanks for the reply

Never tried teff. Heard about it. Going to look into that. Thanks!!

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Response to MissHoneychurch (Original post)

Wed Aug 1, 2012, 04:55 PM

5. There should be various mixtures online

My own is a combination of sorghum, rice, and tapioca flours. Others use potato starch or (flavorless) cornstarch. The best thing I can say about any wheatless bread is that it keeps your hands clean when you're eating a tuna salad sandwich. I haven't found any that come close to duplicating the flavor and texture of wheat bread.

I've found wheatless cookies and pastries to be more successful.

Then again, I'm a snob who hated supermarket bread and always made my own.

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Response to Warpy (Reply #5)

Thu Aug 2, 2012, 10:00 AM

7. The variety of gluten free bread in supermarkets isn't very good here in Germany

and almost all have corn in it. That is why we try to bake the bread ourselves.

Today I went and bought different flours. sorghum, rice and amaranth. Next step will be baking the bread. Do you have any recipes. Or the ratio in which you use the flours? I am very new to this gluten free baking stuff.

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Response to MissHoneychurch (Original post)

Thu Aug 2, 2012, 12:26 AM

6. Allrecipes.com may have some good tested recipes... Here is one with a lot of reviews and no corn!

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Response to Lucinda (Reply #6)

Thu Aug 2, 2012, 10:02 AM

8. Thanks

I need to translate me the recipe and see if I get the ingredients in Germany

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Response to MissHoneychurch (Original post)

Fri Nov 23, 2012, 02:57 AM

9. Spam deleted by azurnoir (MIR Team)

 

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