Baking for Special Needs
Allergies, gluten-free, diabetes, this is the place to discuss baking to accommodate dietary restrictions be they medical, religious, or philosophical.
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: http://www.sylviafox.ca/bread-machine-spelt-bread-recipe/). 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
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.
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.
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:
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.
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.
I recently started baking with fresh ground whole wheat flour that I grind myself and bakers active yeast. After my husbands gout flared badly in his ankle, research showed that bakers and brewers yeast are the worst for gout! I was thinking sourdough may be the answer but it also produces yeast, even though it is not the same yeast as Bakers.
Does anyone have any info on sourdough yeast and gout?
I am trying to find if it is just the bakers yeast, Sacchyromyces cerevisiae that causes the gout to flare or ALL yeasts.
I thought some of my fellow bread-enthusiasts might be interested in a free recipe book I've just put online. Included are recipes for low carb english muffins, french toast, traditional yeasted loaf, and a unique bagel-like bun. Scroll down for the links, but in the meantime, here's the french toast recipe up-front. :)
Flaxseed French Toast
1⁄2 Tbsp butter or coconut oil, melted
1⁄4 cup finely ground flaxseed (golden is best)
1⁄3 tsp baking powder
1 tsp sweetener (sugar equivalent)
Has anyone had any success with making a homemade low carb bread that doesn't use nut flours? I have tried using vital wheat gluten and oat fibre, but the dough sometimes comes out crumbly and a bit dense. If anyone has any recipes that they could share that work, that would be great thanks.