Baking for Special Needs

Is wheat the only thing you can make a decent sandwich bread from?

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I have been trying to make a non-wheat sandwich bread for awhile and have even experimented a lot using gluten flour and other flours to see if I could make a good sandwich bread. Most of the breads I make are too dense and don't rise, even with the addition of the gluten flour. I have basically just given up and gone back to using wheat. I am just curious if anyone else has had success. There are many recipes out there, but I find that my breads just wind up being too dense, and wind up being more rustic or like a loaf bread.

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"Modern" wheat?

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Baking for Special Needs

i just started baking recently, and coincidentally, my spouse has come across articles online that propose that wheat has been so modified in the last 40 years that it is (my words) virtually poisonous. Here's one such example

http://www.theatlantic.com/health/archive/2011/09/your-addiction-to-wheat-products-is-making-you-fat-and-unhealthy/245526/

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autolysis in GF breads?

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Baking for Special Needs

I've been making great strides in my wheat-free baking, but I am hoping someone here can answer this for me: do wheat-free breads benefit from an autolyse period?

I typically bulk ferment my breads in the fridge for at least few days before baking, which is I think essential to fully hydrating the flours and starches, getting better texture, and avoiding a "raw" taste. I also use sponges and water roux on some breads.

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Tangzhong without eggs?

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Baking for Special Needs

I just learned about Tangzhong bread. All the recipes I've seen have eggs in them, and I don't/won't eat eggs, although I do eat dairy. Does Tangzhong require egg? Will it turn out okay without? Any reasonable substitutes y'all can recommend? Thanks!

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Chocolate soufflé-cake suitable for coeliacs

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Baking for Special Needs

In recent months I have been curious about baking cakes with no gluten. In many recipes I’ve found ingredients that replace wheat flour. In some cases it was almond meal or some kind of flours specially prepared for such preparations. This time I’ve prepared a chocolate cake that doest not contain any kind of flour, because it’s a kind of soufflé. I have obtained this recipe in the Fabulous Bakers Brothers book.

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Great GF loaf

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Baking for Special Needs

I have not been working on my GF skills lately and I had a little time today so I thought I would try to just throw together a loaf using what I have learned and trying to develop a "feel" for a more kneadable dough. The loaves I have made in the recent past have been more like a batter bread. I wanted to actually handle the dough and see how it felt.I did loosely track a "recipe" and I actually learned a lot from this loaf.

Here are some pics:

A close up of the crumb:

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Looking to buy bread flour that is from wheat grown in europe

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Baking for Special Needs

Because I am gluten sensitive to bread products, I have heard that products produced from wheat grown in Europe might be ok for me to eat. Does anyone know of a source (here in Los Angeles, or anywhere in the country) that sells flour that is imported from Europe? Thanks. I found one online but they want to sell only large quantities, and I want to buy a smaller amount first. Jim

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Need info on hydration levels in GF bread

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Baking for Special Needs

I understand that Gluten Free is a whole different specialty but then-so is Whole wheat and so is Rye. GF is not discussed at the same level as these other breads and I'd like to initiate that now. I learned so much on this forum about how ingredients behave and right now I need to understand how the different starches and non-wheat flours behave in a dough. Hydration levels are part of that.

Does anyone have any experience in this area? Articles? Links?

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2ND GF Loaf-Making progress

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Baking for Special Needs

My first attempt was a whole grain style "English Muffin". Not bad but the person I'm researching GF for requested a white sandwich bread so this second GF bread is just that. I wanted a simple ingredient list and a simple technique so I went looking. I found just what I wanted in the Red Star Yeast site. Of course I modified it.

If you try this recipe, keep in mind I only made it once-it is still a work in progress and you are welcome to add your 2cents.

GF BUTTERMILK BREAD

MODIFIED -FROM RED STAR YEAST

WET INGREDIENTS-WARM AND WELL MIXED TOGEHTER

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Water roux and gluten free bread?

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Baking for Special Needs

I was exploring ideas on how to make GF bread a little less like batter bread in texture and less gritty and wondered if using a water roux would work. I guess I am not the first with this idea. Take a look at this site:

http://glutenfreeonashoestring.com/gluten-free-japanese-milk-bread-the-softest-bread-ever/

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Baking for Special Needs

Is wheat the only thing you can make a decent sandwich bread from?

"Modern" wheat?

autolysis in GF breads?

Tangzhong without eggs?

Chocolate soufflé-cake suitable for coeliacs

Great GF loaf

Looking to buy bread flour that is from wheat grown in europe

Need info on hydration levels in GF bread

2ND GF Loaf-Making progress

Water roux and gluten free bread?

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