Submitted by Edthebread on September 10, 2009 - 5:31am

Dan Lepard gluten-free bread recipe

Hi everyone

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:

 

http://www.guardian.co.uk/lifeandstyle/2009/may/23/baking-white-bread

 

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.

Submitted by staff of life on June 25, 2008 - 7:54pm

Gluten-Free in Bread Matters

I just received my copy of Bread Matters by Andrew Whitely through Amazon's UK site.  It has a lot of info in it about modern bread that I was unaware of (modern being the factory-produced stuff), but the info on gluten-free baking might be the most helpful info in the book for a lot of people.  He has a list of all the available ingredients that make up the bulk of g-f bread, with their pros, cons, nutritive value, how to use them, caveats, etc.  He also has a few bread recipes, pizza dough, and cakes too.  I am fortunate that I don't need to eat gluten-free bread, and I never intend to make it, but I found it interesting nonetheless.  He also has a recipe for Arkatena bread, which is a chickpea-sourdough-fermented wheat bread with fennel seeds from Cyprus that sounds intriguing. 

SOL

Submitted by manuela on February 15, 2008 - 3:05pm

Mrs. Sulzbacher's Chocolate Hearts

I think these cookies are really wonderful

 

Ingredients

3 oz. (3 squares, 85 g) unsweetened chocolate

1 lb. (454 g) sifted confectioners’ sugar

1 tsp (5 ml) vanilla extract

Submitted by manuela on February 5, 2008 - 1:10pm

Chinese Almond Cakes

 

I found a recipe for Chinese Almond cookies in a 1914 cookbook.

I think this is one of the best versions I have ever tried; they are made with rice flour and have a nice sandy texture. They are also gluten-free and dairy-free

 

Ingredients

2 cups (320 g) rice flour + a little extra to form the cookies