The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Is tasty artisan bread still possible? (coeliac disease)

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Laura T.'s picture
Laura T.

Is tasty artisan bread still possible? (coeliac disease)

This year I became very interested in artisan baking. I started making bread and adored every bit. I hadn't previously eaten much bread as it had made me a little bloated. Recently this got much worse and I saw a doctor. Yesterday I found out I have coeliac disease. I have decided that for my health and for purposes of healthy conception/pregnancy in a couple of years time, I need to follow a strictly 100% gluten free diet. As a vegetarian I've never missed meat and when I stopped buying sliced bread a couple of years ago I never missed that. When I switched to gluten free pasta and all purpose flour several months ago for general health that was fine. The one thing I know I will really miss is my home made bread. I just feel so down about the diagnosis.

My question to you guys is this - can I continue with my love of baking? Can gluten free loaves ever live up to expectations? My first few attempts hav not been great but I have not bought as many specialist flours yet as I would like.

RedL's picture
RedL

Hi Laura - you should check out  www.Kingarthurflour.com.  I've never tried their gluten free products but they're an excellent source for all sorts of baking needs.  I use their regular flour almost exclusively.  Their recipies have been very carefully checked out and are always easy to follow.
Happy Baking
Laura also

Laura T.'s picture
Laura T.

Unfortunately I'm based in the UK so I can't get any of their products :( I use Doves Farm here which is an old fashioned organic flour mill that also does gf fours. I haven't had much experience with them yet though and haven't really seen any other brands.

clazar123's picture
clazar123

http://www.thefreshloaf.com/node/32708/glutenfree-sourdough-progress

This is the best I have seen so far. She may be able to help you. Actually, an update on her original thread would be nice for everyone.

Laura T.'s picture
Laura T.

I believe she now sells gf bread mixes so perhaps she won't be sharing her secrets so much anymore :(

I did find a great article on her website about mixing my own flour and have ordered the supplies to do so. I wasn't aware that rice flour wasn't too great for making bread, so that's an eye-opener. Hopefully sorghum and millet will provide a better result!

Wayne Drury's picture
Wayne Drury

Hi Laura,

My wife has to eat gluten-free and got fed up with me making wonderful sourdough she couldnt eat.  Therefore I have started making her bread which she now prefers to the bought like Genius bread.  I am no expert and only being doing it a few months.

First loaves were Doves Farm (http://www.dovesfarm.co.uk/) White Bread flour recipe and then their Brown Flour Bread Recipe, but they came out bit dense.  That is until I learnt this was because gluten-free bread mixes must be a thick batter and not a dough or very thick stoggy paste I was making.  Now I make a batter type mix in my kenwood I get a much better crumb and texture.  Heres a link to the recipe I use for these currently, swapping out white for brown flour:

    https://docs.google.com/document/d/1YlxFEsRuIu7ZdNgq6k0u-gLhkd6pYtmN_uKbkwm7j_0/edit?usp=sharing

I more recently read a number of how to to make my own gluten free flour by mixing others.  Heres my collated 1 pager to lead to this new flour basis.   I tried this mix for first time this weekend and heres the result (albeit a little to hot oven this time :( but the image illustrates the crumb texture.
 

Research/Flour Recipe
    https://docs.google.com/document/d/1nzoPJhpIgxBTRU81pZjbJlCmsCTn6vYx6gqLkKpO3Dk/edit?usp=sharing

Hope this helps, wifes finally enjoying some variations in her breads

 

Laura T.'s picture
Laura T.

Thanks for the links. I just used up the last of my doves farm premixed flour and have decided that due to the so-so results I should really mix my own flours from now on. Was placing an order anyway for some specialty food from an online asian supermarket and managed to get the following:

Sorghum Flour (I've heard good things about this from american sites)

Millet Flour

Potato Starch

Tapioca Flour

Psyllium husk (I've heard this is a better and healthier gluten sub than xantham gum (sp?))

Rice flour (this is probably better for sweet baking, etc than bread)

Seeing your ideas makes me feel a lot more positive that I'll be able to get some good results once my supplies arrive so thanks.

clazar123's picture
clazar123

I have been lurking in the gluten-free world just out of curiousity. I have also made wheat based batter breads so your information made complete sense to me. Thank you!

Wayne Drury's picture
Wayne Drury

I just documented the recipe I used for the bread, heres the link:
   https://docs.google.com/document/d/1YjCfY2xvATAtPxq3lW7iNUyxsku9rOZcqOH1iDeQynw/edit?usp=sharing


500g Drury’s Amaranth Flour Mix  (12-Apr-2013)

180g Doves White Bread Flour (or White Rice Flour)

100g Amaranth flour

80g Buckwheat Flour (or replace with more white rice flour)

80g Quinoa Flour

60g Brown Rice Flour 

 

Enjoy :)

 

Laura T.'s picture
Laura T.

Gosh I am terrible at checking this forum :S

Thanks for the tips all! I'm feeling a lot more confident about gf baking now and am currently attempting a ciabatta (it's proving now - I only seem to post when bread is proving for some reason!). I'm hoping it will turn out well and if so I'll share my recipe.

Laura T.'s picture
Laura T.