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:

Buckwheat flour

Millet flour

Arrowroot starch

Corn starch

brown rice flour

amaranth flour

sweet rice flour

sorghum flour

tapioca flour (is this the same thing as tapioca starch, or is it different, as with potato flour/starch?)

flax seed meal

Thanks,

Russ

i recently found out i have allergy to wheat but i find i am okay if i dont have too much of it.  i am looking for a recipe to make sandwich bread . . . low gluten content, low wheat.  The last six months i have been making gluten free bread and cookies using a few flours like chich pea flour, sorghum flour, coconut flour, quinoa flour and my favourite . . . almond flour.  But i would like to try something new adding just a tad bit of wheat/gluten and see how i feel in terms of my allergies.  i am thinkng i can mix a little multigran flour to my gluten free flours or maybe even try rye or spelt.  i dont know.  Anyone have any ideas or a recipe that they can share? 

Hi all, I am an African and scones are not so common in my country. I make them for friends and family. Of late, there has been a high demand for scones for those who are diabetic, high blood pressure etc. Can I replace sugar with honey? Can I use olive oil instead of butter? I really do need your assitance and advice.

HI,

I bake a nice multigrain vegan gf bread  that is mostly very good in taste and texture. Sometimes though I get very dense gummy spots in the crumb. They seem to arise from similar thick spots in the batter. I mix the batter very thoughly but still get this results.  Could it be to much xanthum gum. Any thoughts?

Before I say anything this article should be taken as INFORMATIONAL ONLY!!!!!!. I don't want to imply that persons with Gluten sensitivity can consume breads from grains containing gluten simply because they have undergone a sourdough fermentation.

The following link details a study done in Italy showing reductions in Gluten, showing original gluten at almost 75000 ppm, reduced to 12 ppm after sourdough fermentation. It shows hope of new sources of nutrition, from sources such as wheat, rye etc, for Gluten intolerant persons.

The methods mentioned in this article are way beyond the home enthusiest, at least any that I know of.

I originally posted this in the sourdough section but thought it might be of some interest here.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1932817/

Hi, This is Pratip from India, just joined "The Fresh Loaf" forum,Gluten freelets discuss something about gluten free bread made with rice flour.Let us create something unique for our future as many people r allergic to gluten. lets begin.......................

Hi all,

I'm searching for a good recipe for a salt-free or low-salt bread for a friend who has just been diagnosed with kidney disease. I know about the Tuscan no-salt bread, but that has a few shortcomings, according to Carol Field. First is that the bread does not keep very well - a real drawback, given that my friend and his partner lead busy lives, and can't bake often. Second is the bland taste. Field describes it as a good foil for stronger tastes like liver pates, stews, etc., which  also occupy the no-go zone for my friend's diet. I should also add that salt substitutes like Mrs. Dash are out - apparently they contain high levels of potassium, which is another forbidden ingredient.

So - ideas, anyone? Would, say, the addition of spelt, or cornmeal, or other whole grains help to mitigate the loss in flavour? Herbs such as rosemary or sage? Perhaps there's another ethnic-style bread that doesn't depend on salt. Does anyone have a really good recipe they can share? TIA.

I have finally finished my book, Art of Gluten-Free Sourdough Baking, and have self-published it! This was a labor of love and took me 5 years to bring to this point.

The books can be ordered through my website:

http://artofgluten-freesourdoughbaking.com/ and will be shipped out within a few days of ordering.

I will be presenting my bread technique at the Weston A. Price annual Wise Traditions conference on November 11. This will be my first major presentation and I'm really honored and excited to be part of their speaker team.

Thanks, All!

I am brand new to this site but have read it over the years.  I am also not too swift with the computer and ask your indulgence.  My daughter and I have been following the Eat Right  4 Your Type Diet and our blood type does not allow for any wheat products.  I have been experimenting with spelt flour by itself, mixed in with rye flour and some results have been very tasty.  However, just recently I made the deli rye from Artisan Bread in 5 Minutes a Day for my husband and would like to be able to replicate it with other than wheat flour.  I know there is a new flour available at Williams Sonoma called Cup4Cup which duplicates the all-purpose flour - from what I could ascertain that is made from potato flour, potato starch and tapioca starch.  The potatoes are also a no-no.  Does anyone have any thoughts on whether spelt flour, rice flour, amaranth flour or any other might give if not the same results similar results.  I started baking bread some 50 years ago, stopped for many years and now at almost 90 I am starting to bake bread once more.  Any assistance you can give me will be gratefully received.

A long time ago I had trouble baking my glutenfree bread but I solved it and the recipe started to work very good again.

But the last around 80 bread hasn't been as good as they were before.. I have tried and do everything I can think of that have worked in the past like adding more yeast, switch between fresh/dried yeast, more water, less water, more oil, less oil, more/less salt/sugar, rise in the ovne/not in the oven ++ The latest thing is that I rise them shorter then before but it doesn't work very well that either. 

The bread taste good but I want them to be like they where before... 

The problem is the rising. They rise very well in the oven (95F) but they don't get the oven spring anymore. Well, some times they do a little but fall again inside the oven. 

I make 3 and 3 bread from the same dough. 

This is how they turned out today:

Bread 1:

Dough 1 inside:

Dough 2 inside:

Dough 3:

Dough 3 was one of the better I have made but the texture inside doesn't look "right"..

Before the recipe stopped working they looked like this:

Those picture isn't the exact same recipe because I added 1oz seeds in each of the breads over but they did turned out like this did.. 

Can anyone help me? 

Are they over rised? To little proofed?

Why can I suddenly loose the oven spring?

I have made some bread that turned out better then this over but then I used the exactly same recipe the next time and it failed.. So I'm a bit confused..