The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Im New!!! hi from the UK!

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Sarah J's picture
Sarah J

Im New!!! hi from the UK!

hi all im new to The Fresh Loaf. im a very good cake baker but bread i have always struggled with..... not that i have really given it many attempts. now i have nailed the basic sponge i have decided i should focus on bread for a new challenge. So bare with me folks, this could easily become the train wreck of bread baking!!! oh and im intolerant to wheat .... go figure! so my friends and family will be my primary test dummies as i can only eat a tiny bit without getting tummy ache.... poor them!  Hopefully i can look at other types of flours if i ever get the hang of this bread baking melarky! wish me luck!!!!   

Sarah x

David Esq.'s picture
David Esq.

If you have to be intolerant, it is better to be intolerant of wheat than relatives.

Maybe you will find that you can eat more slowly fermented sourdough than regular yeast breads since it is supposed to be slightly better tolerated.

I started baking bread in the fall, and can say that in a very quick period of time I was able to make bread that rivaled the better bakeries. Perhaps not consistently, cut consistently enough.

Welcome aboard, Sarah J!

DavidEF's picture
DavidEF

I dunno David, it's usually easier to get away from relatives that give you hives than from any and all wheat in the diet. But, I agree with you about the long fermented bread.

Sarah, if you can eat even a little of normal bread, I'd recommend trying sourdough. The extra long fermentation breaks down some of the things that offend some people's bodies, making the bread more tolerable. If you aren't interested in sourdough, you can incorporate long fermentation in yeasted bread by using a fraction of the amount of yeast. Some recipes are available already to do just that. Add in the fact that homemade bread already is less toxic, because of the junk we don't add in that major manufacturers do, and you may find yourself able to enjoy the fruits of your labor every once in a while without the tummy ache!

If you find you still need/want to work with some alternatives, there are plenty of people on here that are experienced in baking wheat free/gluten free that can help you out. Oh, and don't neglect to play around with the search box at the top right of the page. Loads of posts dealing with all kinds of subjects are waiting for you to find them there!

Welcome to TFL!

Sarah J's picture
Sarah J

thank you Davids! i will definitely give that a go!  ill let you know how i get on!

CAphyl's picture
CAphyl

Sarah: The Fresh Loaf site is filled with people with so much experience in bread baking, they will be so helpful.  I started coming to the site a couple of years ago, and I have gotten so much better as a baker with all the help, suggestions and support from these folks.  Recently, I became suspicious that I was gluten intolerant as well.  I continue to bake, but don't eat the bread very often at all, perhaps once a week.  I am going to be tested later this year, but am continuing to drastically cut back on bread.  I have been baking some gluten-free bread, but the bread just isn't the same.  The gluten-free sweetbreads are just fine, and you should try those if you haven't already.  My husband is English (we live in California) and we travel over to the UK frequently.  I brought some sourdough last time, so now I can bake lots of sourdough treats over there as well and share with UK family and friends.  Good luck with your baking and welcome.  Best,  Phyllis

Darwin's picture
Darwin

Hello Sarah and welcome to TFL  ;)

AbeNW11's picture
AbeNW11

Nice to have you on board. This is a very helpful site. I've learned so much from the guidance of far more experienced bakers. Just because you are intolerant to gluten doesn't mean you can't eat bread. Different flours have different gluten content and you may not be intolerant to them all. Many have easier time digesting Spelt. Einkorn, I believe, is even better. Sourdough will help too as this method breaks down the gluten to something more tolerable. And its delicious to boot. Happy learning.