I just joined TFL this year and I've already learned so much. I've been tagging along looking at responses to basic questions to figure out some of the technical things I need to know. My goal is to develop some gluten-free sourdough recipes for my blog Gluten-free Gourmand. I've been making progress and wanted to share some of the ideas I had as well as pose a few questions. Here's a photo of one of my better loaves.
I have been recently been baking breads with no gluten. I have not been super impressed with most of the recipes which call for lots of starch and xantham or guar gum which can lead to odd consistency and flavor (the oddnesss is caused by the gums, the starches seem OK). I did find some good recipes eventually and can make pretty good bread now, but I am trying to understand on a deeper level the philosophy of bread without gluten, which is quite different than bread with gluten. Here are some of my current rough opinions.
The topic of gluten-free bread comes up regularly on this forum, and I happened to stumble upon this recipe from Dan Lepard on the Guardian UK website:
Seems like he uses a combination of soya flour, potato starch, cornflour, psyllium husk powder and xanthan gum in place of wheat flour.
Though it may be useful for those with wheat allergies out there.