Allergies, gluten-free, diabetes, this is the place to discuss baking to accommodate dietary restrictions be they medical, religious, or philosophical.
Hi.. my name is umair from pakistan.. we are making cut burger for restuarent...issue is split from cut side when customer press bun for eating...
Working.....
is anyone making gf breads without any white rice flour, only brown rice flour and potato starch, tapioca and whatever?
Just want to know if I can skip the wrf and just use brf.
http://www.thefreshloaf.com/node/61470/gf-oat-startersourdough-based-bread
any ideas what I could add or swap to get a little more flavor?
It's good, but nothing like my mg wheat bread.
Hi, I have been buying this brand of low carb bread for awhile for a diabetic family member but with the current situation, I am trying to save money and thus trying to recreate this bread at home. It has quite dense of texture but still soft and flexible. It is marketed as super low carb with 1 grams of net carb per slice.
Ingredients: golden flax meal, coarse rye meal, wheat gluten, yeast, salt.
Nutritional data for 1 slice of 50 grams
Calories 100
Total fat 3g
Sodium 25mg
Total Carbohydrate 6g
Dietary fiber 5g
This is the WWBB (Wonderful White Blender Bread) by THM (Trim Healthy Mama):
INGREDIENTS:– Coconut oil cooking spray
– 1 & 1/2 cup egg whites (carton or fresh)
– 1/2 teaspoon xanthan gum
– 3/4 cup THM Pristine Protein Powder (original; unflavored)
– 1 cup THM Baking Blend
– 1 cup 0% Greek yogurt (or 1% cottage cheese)
– 2 & 1/2 teaspoons aluminum-free baking powder
– 1 teaspoon THM Super Sweet Blend
– 1/2 teaspoon Mineral Salt
I'm looking to get into baking my own breads. My goal is to get the bread as healthy and easy to digest as possible because I often have digestive distress from commercial bread products (not so much sensitive to the gluten as anti-nutrients and other junk added to the bread). I've been researching bread-making and sourdough for the last few weeks. I'm about to purchase some flours but would like some advice and clarification on a few things first.
For now I'm trying to work on a basic sourdough bread, a pizza dough, brioche and focaccia.
I'm having to go gluten free again for a while. I've done it before and have gone through just about every bread recipe and it doesn't work for me. What I'm looking for is recipes or ideas for flat breads etc that have always been gluten free. I use cornmeal for cornbread and have just ventured into masa harina with mixed results. Are there any other things I can introduce along the bread line.
***
100% Denti Zero+ w250
60% Hydros
20% Sourdough
2% Eggyolk
2% Sugar
1% Malt
2% Salt
6% Danish Butter
4+4 at 28 grades
LESS IS MORE
I'm not gluten intolerant as far as a test goes, but we have decided to try to reduce our gluten intake from other reading. Grain Brain is the book, FYI. I'm not writing to discuss the science ... or not.
I set about trying to make a hearty bread like the sourdough multigrain (AP starter, bread, ww, rye, oats, buckwheat, teff, wheat and rye berries, malt syrup, porter beer) that I normally make.
1st time in trying a recipe from GF Artisanal in 5 mins.
Oatmeal Maple.
Should the dough consistency be like regular bread or somewhat slurry-ish?
