The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

gluten free

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Russ's picture

Weight conversion for alternative flours

February 1, 2012 - 11:08pm -- Russ

Hi, I've been baking bread for some time now, I've recently started making some loaves for a friend who has recently gone gluten free. I've made two loaves from a mix he had so far, but have been looking at recipes to make my own. I normally measure flour by weight, but the recipes I've found so far all only include volume measures. Does anyone here know what proper conversion ratios for gluten free flours are?

In case it helps, the ones I'm looking at are:

Buckwheat flour

Millet flour

Arrowroot starch

Corn starch

brown rice flour

kaiyaw's picture

Need a Bread Recipe Containing no Wheat, Corn or Rice. Can anyone help??

January 7, 2011 - 11:05am -- kaiyaw

After Having a Miscarrrage 2 years back I developed  Endometriosis which has caused my digestive system to go out of wack. I am unable to digest certain proteins: Wheat, Corn and Rice. When I eat food containing these things( Even as a preservative) I have head pressure, head achs, hives and swelling in the stomach and ovaries. This makes it hard to go out to eat anywhere  or buy most things at the grocery story because most things contain Corn syrup/starch wheat or rice. 


I have found that I can have 1 Grain: Oats


 

delta's picture

Good mixer for gluten free single batch loaves + extras

December 23, 2010 - 3:58pm -- delta

I have been searching and researching a new stand mixer.  I never needed one until we went gluten free and then my mother in law had an old Hamilton Beach Model K that she gave me and I used, however, the gluten free dough jams the double beaters constantly.  So I have been on the hunt for a new one. 

hanseata's picture
hanseata

I had a visit by a rep from my wholesaler, Downeast Food Distributors, who left a sample of a new gluten free bake mix to test some bread and pastry recipes. It consists of a mixture of rice flour, potato starch, sugar, salt and 5 different gums plus methylcellulose. This chemical array is necessary to enable the bread to rise at all and not fall apart.
I haven't tried it, yet, but I don't envy those poor people with celiac disease. I could go without a lot of things, but living without bread? Apart from that they have to pay a lot for gluten free goods: a 5 lb bag of bake mix costs 40 - 50 bucks - wholesale!

anemic's picture

Seeking recipe ideas for a long acidic fermentation sourdough

January 22, 2010 - 5:58am -- anemic

Loafers,


I have done much research on TFL and all over the web (two weeks)and I am not seeing the solution to my quest. I have the Hamelman bread book on reserve at the library and I hope it will teach me a lot about how to design a proper recipe, as I see it is often referred to on TFL & elsewhere by skilled bakers. 

LLM777's picture

Nutritious GF quick bread/muffins

December 16, 2009 - 10:57am -- LLM777

I have recently discovered a good mix of gluten free flours that are freshly ground and nutritious. My daughter likes to stay away from gluten so I've been developing the recipes for her but the whole family has been eating them. :)


I freshly grind all my whole grain and was disappointed in the lack of nutrients found in the gluten free recipes I was coming across, so I tried a combination of pseudograins, ground them myself and found I really liked it. So here it is...


 


1 1/2 c. brown rice


1/4 c. amaranth

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