My name is Jack and I live in Austin, Texas. I've been baking bread off and on for many years. Traditionally I make a rosemary/olive oil bread from a recipe that got out of Food and Wine magazine over 20 years ago. I usually bake it around the holidays and give away a dozen or so loaves.
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:
brown rice flour
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
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.
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.
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
1/4 c. millet
1/4 c. flaxseed