Advice / Recipe suggestions - Gluten Free and Wheat Bread
Hello, I'm trying to reduce the amount of wheat flour in my bread - for health reason and not because that I have gluten intolerance. (Question 1) Anyone had any luck in mixing wheat flour (All Purpose / Wheat / Whole Wheat / Bread Flour) with Gluten Free Flour (Rice/Buckwheat, etc) in your bread recipe? Can you please share your recipe or any variations of Wheat:Gluten free bread?
I tried successfully making white bread, using approximately 80%/20% ratio of bread flour: gluten free flour and it tasted really nice, except that bread is still dense. I used about 2.5C of bread flour and 1/2C of gluten free flour.
(Question 2) Can i do 50:50 or higher ratio of Gluten Free flour? Perhaps 1.5C of bread flour and 1.5C of gluten free flour? Need advice!
a. LOVE bread. can eat it everyday/every meal
b. Gaining too much weight! Need to cut down wheat, doesn't always make me feel good. Rice is a good substitute and trying to see if this would improve my health.