The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Wyatt's picture

Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Dis

November 23, 2011 - 6:32am -- Wyatt

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.

ohsoretro's picture

Best Bread Machine (for Gluten Free recipes)?

September 2, 2009 - 5:19pm -- ohsoretro

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!


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