The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi all, im newbie

meobeou's picture

Hi all, im newbie

Im more of a reader than a poster but figure I may as well saw hello. Came across this sight in my early sourdough journey. As a person with multiple health conditions including a massive number of allergies there is never just a recipe I can follow as is so i set out to learn the science of ingredients and methods to more effectively substitute them.

My largest challenge in breads is that I must bake gluten free, rice free, corn free, potato free, tree nut free (except coconut and almond) vegan (no dairy, eggs, honey, gelatin, ect), low oxalate, low histamine, and low fat.Which is a tall order to say the least!

I am most interested in wild fermentation methods like sourdough and yeast waters both of which i have been more avidly experimenting with since acquiring a bakers percentage scale. I find bakers percentage invaluable to my efforts in that i can create mini batches to test a new method or ingredient without wasting in excess when they don't turn out to be worth anything more than a long process to breadcrumbs ;). I hope to be able to find more resources here for BP formulas to aid in my baking journey.


Ford's picture

Happy to have you join us.  I am sure that some members would like to have some recipes that you find suitable in view of your restrictions.


DanAyo's picture

Welcome Lee. When I read of all the ingredients that you can’t tolerate, it makes me pause and appreciate the case that I can eat anything.

Good luck with your baking quest. Please keep us informed of your progress.