Allergies, gluten-free, diabetes, this is the place to discuss baking to accommodate dietary restrictions be they medical, religious, or philosophical.
Hello TFL! It's been a long time since I posted here. I was perusing around and noticed that rye bread is the theme of the season. I happen to be developing a rye-style gluten-free bread so I thought I'd share it here and see what people think.
This bread is:
Recipes welcome!
We even tried one with black strap molasses!
Was a bit strong, flavour wise!
Reducing the bsm of course did not feed the yeast enough.
Tried adding stevia sweet leaf.
Hi All,
I am new to bread making and have multiple failed attempts at GF sandwich loaf. Even the popular home bakers in the area have failed at providing us with a soft loaf of gluten-free bread.
I am located in Australia and hence finding Bob's red mill GF flour might be tricky and expensive when looking to bake a loaf each week.
May I please request you to share a basic simple gluten-free sandwich loaf recipe that is not dense and tastes yummy?
I would like to start again with some guidance here rather than jumping blindly.
Here is an Easy Sourcream Vegan - made from this website
https://mypureplants.com/dairy-free-sour-cream-vegan/#comment-21171
Tastes Like creamy sourcream - i did add 3-4 probiotics after blending - recipe did not ask for it.
Used a simple Oster 1200 blender
I'm low carb not keto so stay under 150g carbs per day but usually around 100g.
I use the Keto King recipe for low carb bread but I find it really hard going in bun form. I usually end up scooping out the middle to help. I'm looking for a slightly lower carb count than normal buns but not hard core keto. Around the 20g mark. Does anybody have a recipe or and idea of what to swap out.
This is my current recipe which comes out at 253cals each and 39.5g carbs.
(makes 4)
Greetings!
I'm diabetic. I'm experimenting with flour substitutes with minimum carb content. I've tried sesame and coconut flours, but those cannot make use of yeast. So I wonder if I add wheat bran, could then yeast be used to raise such bread?
Is wheat bran fermentable?
I learnt from this website and others that Barley flour is good for diabetes, and i managed to find this bread recipe
https://www.macedoniancuisine.com/2018/08/rye-and-barley-healthy-bread-no-kneading.html
Rye and Barley bread
seems like a beginners baking recipe. i would like to try the recipe.
However i would like to substitute the sparkling water - will making a kvass (not done it before) be a good substitute for sparkling water- please advise.
I like to try my hand at many things, as everything can help to improve ones understanding and techniques, so i've been delving into gluten free baking even though I don't need to. Plus, it gives me the chance to try flours which are usually ignored by the gluten tolerant world which I think is a shame. I also have a sister who is a coeliac so no stranger to what they go through.
I understand that starch is added to gluten free breads for texture and moisture. My question is wouldn't a grain based gluten free flour have starch in it, just like wheat, or are we adding extra to make up for the lack of gluten which also gives the bread texture and moisture as well as structure?
My next question is can one get around adding all that 'extra' starch using the flour itself? With ideas like scalding the flour or making a tangzhong? Then all one needs to add is something for structure like psyllium husk powder.
Hi, anyone tried making this bread. I would like to try making it by using Sourdough starter instead of yeast. But not sure how much to use and when.
Also, i intend to use Sunflower Flour 1:1 proportion instead of the almond flour. My understanding is that almonds takes alot of water to grow almonds, so i am hesitant to use it.
https://www.youtube.com/watch?v=zsl5ENgZnr0&ab_channel=Dr.EricBergDC
