The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking for Special Needs

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Allergies, gluten-free, diabetes, this is the place to discuss baking to accommodate dietary restrictions be they medical, religious, or philosophical.

rcbaker33's picture

Spelt break falls apart when slicing

March 22, 2015 - 4:56pm -- rcbaker33

I'm new to baking with Spelt bread and a novice baking bread.  I followed a Bob's Red Mill's  spelt oat bread recipe. It tastes great and is nice and moist but when it's sliced it just falls apart into sections.

Here's the recipe

It's a no knead recipe. The dough was quite sticky. The yeast looked like it proofed.  The bread did rise.  Maybe I over mixed it ? 

Autumn15's picture

Spelt Bread Recipe Subsitution

January 25, 2015 - 7:17am -- Autumn15

So, lately I've been trying to make Spelt Bread. They've all tasted great but the rise has been sub-par every time. I've finally found a recipe that looks like it has a great rise (Recipe link: Here's the recipe

1 cup lukewarm water

1 egg – room temperature

1 tablespoon bread machine yeast -sprinkle over water

2 tablespoons cane sugar (or brown sugar)

1 tablespoon molasses

2 tablespoons honey

Autumn15's picture

Spelt Bread

December 24, 2014 - 11:35am -- Autumn15

I've been diagnosed with a wheat allergy since about 2 years ago. Which is why I've often had to pay for expensive $5+ loaves of wheat free bread. So, as of late I've been trying to make my own wheat free bread in my Hamilton Beach bread machine. I've been using spelt flour as it tastes and acts quite like wheat flour. 


reptilegrrl's picture

Favorite binders in GF baking?

December 2, 2014 - 12:38am -- reptilegrrl

So, what are your favorite binders in GF bread?

I have tried flax meal, psyllium, guar gum, WPI, konjac, gelatin, and of course eggs.

Psyllium is great but can make breads rubbery sometimes. I am not sure yet why the same recipe will be rubbery one time and fine the next. I think psyllium needs another binder to counter it.

itai's picture

Spelt/Rye bread

November 23, 2014 - 2:09pm -- itai

Hi people,

I'm trying to bake some bread for someone with really (really) strict dietary restrictions due to an illness that has arisen recently. Her nutritionist says she needs to avoid pretty much everything I'm used to using for baking (I'm quite a beginner...). I would love if somebody could point out a few recipes I could try out, preferably easy since I'm quite the beginner. Here are the restrictions: 

reptilegrrl's picture

Pectin in GF baking?

November 16, 2014 - 11:22am -- reptilegrrl

Does anyone here use pectin in their GF baking, especially breads? I can't find a whole lot of info about it except that some people like it. My main interest is in giving structure to doughs and moisture to the final product.


For binders, I've used psylium, flax meal, and WPI, but if pectin will add something positive I am interested in trying it. But apparently there are several types of pectin on the market and I don't know which one would be best for baking.

reptilegrrl's picture

Too much yeast?

November 5, 2014 - 3:55pm -- reptilegrrl

I have been working with recipes from the book "Gluten Free on a Shoestring Bakes Bread" and all of the breads have an acrid, bitter under-taste to them. It's very unpleasant. I searched for what might be causing this and the internet says it's a matter of too much yeast. How much is too much? The recipe in front of me right now calls for 2 1/3 tsp instant yeast to 3.75 cups (500g) of flour.


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