Bob's Monthly Specials
(P. S. This page has been a trophy case for gluten-free flours for at least a year).
Thanks, thomaschacon, for this post. I just checked out The Gluten-Free Gourmet Bakes Bread by Bette Hagman and see in her book (with references to sources of course) that, once you commit to making GF breads, you need a whole new arsenal of flours (what to do with all those other bags of flour?). Well, I'm not sure I'm going to do that, so maybe one bag from our friend Bob might be a good trial. I don't know that I'm sensitive to gluten, but Hagman lists a lot of symptoms that prove actually to be gluten sensitivity, and a couple of those fit me. Also my little 1-yr.-old grandson seems to have allergic reactions to various things (they still aren't quite sure what things), so gluten is always a possibility. Anyway, to make a long story short, the ingredients in Bob's GF bread flour seem to match Hagman's recipes pretty closely, and it's a reasonable way to try it out (you can click on just one 16-oz bag on the BRM site).
You can buy nuts and sesame seeds and make flour in a spice mill. Try almonds and SS about 80/20. Use baking powder to rise it. It's all quick bread like batter. It's a new world, baking with nut flours but they taste good and you can make anything. Peter Reinhardt is about to publish his new book on GF Sugar free baking. Lots of good recipes.
I have been GF for about three months and my osteoarthritis has disappeared from my left thumb & middle finger, so I'm going to stick with it. I have not yet bought a single bread product out there that's satisfactory so I have stocked up on the new flours from Bob's Red Mill and (a whole bunch cheaper) from Goya - who sells a rice flour at the big supermarket around here, DeMoulas Marketbasket. So where I go from here is going to be interesting. My old bread machine never worked well anyway but I can use it to prepare dough if I watch it.
...and then sitting on the couch like I've injested poison and a few rocks, maybe I should embrace gluten-free (or at least tell flour to take a hike).
Or maybe I should just stop eating half a loaf at a time.
Or maybe I should just stop eating period.
well, to bake gluten-free. Thanks so much, Eric, for the tip, and how great that Peter Reinhart is about to publish this new book (how did you know?). I will definitely do some experimenting; I may be working with a caterer who caters (what else?) to folks with special diets, and this would be such a good addition to my repertoire, moreover, hopefully without "rising" costs (whoops--sorry!). (-; Onward!
Maybe the second option would work--just a slice or two should satisfy that sourdough craving. Freeze, freeze, freeze! (Or just give it away!)
...so I figured I could have as much as I wanted.
I wanted too much.
(I'm just getting off the couch now-24 hours later. Wish me luck!)