I came across this article on grains, glutens and the apparent increase of gluten intolerance in our society. It offers some interesting (although mostly anecdotal) ideas as to causes.
Have you seen some of the cool research showing that gluten sensitivity is lower in naturally fermented baked goods? Here's a link to a cool article from Italy showing original gluten at almost 75000 ppm, reduced to 12 ppm after sourdough fermentation.
Hi All --
I was wondering if anyone had any opinions or advice on which machine would be best for baking gluten free bread? I'm looking for one that would let me put my ingredients in the same way a regular loaf is made instead of premixing it in a bowl and dumping it in the breadmachine to bake as I've seen mentioned on blogs. Basically I hate mixing GF dough. :)
I'm always looking for new GF bread/biscuit recipes if anyone has any to share.
Thanks so much!