The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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.

breadforbecca69's picture

Help, my friend don't like that dough doe

May 20, 2017 - 4:33pm -- breadforbecca69

Hey everyone, 

I'm new to this site, so first off I'd like to say hi to all of my fellow amateur artisans and bread enthusiasts! In fact, that's just where my problem lies - my friend is the polar opposite.

Whether it's sandwiches, or even toast, my friend does not accept bread whatsoever; because that glutenous goodness is such a huge part of my life, it's becoming a problem and I need to try and get her to see the light of the loaf. Do I start her off with Ciabatta? Sourdough? Rye?

SimplicityRebel's picture

Gluten-free bread vs. Sourdough method for digestibility

January 19, 2017 - 10:46am -- SimplicityRebel

I am new to the forums here, so thank you for the opportunity to pose a question to the more experienced bakers out there! Or even less experienced bakers who have this particular expertise!

I have been researching the differences between "added yeast" breads and traditionally risen sourdough breads from the standpoint of digestibility. Then along comes the idea of breads that are gluten-free, as gluten has seemed to be rather villainized recently. With my background in holistic health, this has created quite a conundrum for me!

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