The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A warm hearty hello.

Trailrat's picture
Trailrat

A warm hearty hello.

Hi There,

What to say about myself.

Well lets start of with what I know about bread making and if you have any questions about my eccentricities then let me know.

I am, or was a baker. I use to work on the mass production lines for three major UK supermarkets in their in store bakery.

I was also trained as a confectionery baker which means I make a very fine chocolate éclair even if I do say so myself. 

I no longer do this and currently unemployed because of personal reasons. I have baked a loaf of bread for over two years now until quite recently.

I was recently diagnosed with being gluten intolerant **waits for the sharp intake of breathe to finish**. I have decided to turn what I know about a loaf of bread and turn my hand to making allergy safe breads and cakes. My recent success was a 100% rice bread with no wheat or dairy. Very very tasty even if I didn't put enough yeast in it. Take two was attempted today and when it cools I'll cut a slice to trial taste.

Now I just need to learn a decent choux pastry from gluten free sources.

Despite my formal training I am still unsure on one or two things and that is why I joined this group. I shall be asking quite a few questions. 

 Away from the baking I also enjoy cooking, cycling, reading, movies and various other crafts. I have my oddities and eccentricities but they've got me in trouble before when I've posted them so if you want to know you have to be open minded.

Many Thanks

edh's picture
edh

Welcome to TFL Trailrat,

I've been having fun (not really) with food allergies for the last year, so you have my sympathy on the gluten thing!

I haven't tried gluten free eclairs (have done them dairy free with great success though!), but I've converted a number of other simple sweets to rice flour for a friend's son. I'm wondering if you could do the same for the choux paste? Just sub in white rice flour for the usual wheat flour? I suppose you might need to add a little xanthan gum to help it all stick together so it could puff, but it might be worth a try.

Given your professional experience, I suspect your tries will be more effective than most.

Hang in there, you'll get it!

edh

Janedo's picture
Janedo

Hi there!

I make gluten free bread for a friend every couple of weeks. I made a buckwheat flour sourdough starter. I really don't like the taste of white rice flour and so I use brown rice flour, buckwheat, millet, soya. I also put seeds in her bread because she loves that. I've posted the recipe here somewhere. You can probably find it by typing gluten free bread in the search engine. I have done cakes and muffins, but haven't tried choux pastry. She is allergic to eggs as well.

 Anyway, welcome to TFL. Hope you find what you're looking for.

Jane 

Russ's picture
Russ

Hello and welcome!

Russ

Cooky's picture
Cooky

Welcome aboard! You won't find a better place online to find people who understand your special needs -- and who will be eager to call on your special talents. I have only been baking bread seriously for about a year and a half now, but I can tell you there is no more welcoming and inspiring community anywhere online.

 

 

"I am not a cook. But I am sorta cooky."