Wheat Gluten is in high demand.......
4 months ago
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Wheat-free, gluten-free bread recipe needed
Comments (2)I made this one recently and it was quite good. Gluten free bread just isn't going to be quite like "real" bread, but I'm becoming more adept at making an edible product as I go along. There are a lot of gluten free bread recipes for the bread machine on the web. SORGHUM BREAD An Adaptation of Bette Hagman's Recipe for Twin Valley Mills [ Gluten-Free / Dairy-Free / Soy-Free / Pareve / Vegetarian Option ] 1 cup sweet sorghum flour 2/3 cup tapioca flour 2/3 cup cornstarch 1 3/4 tsp xanthan gum 1/3 cup Vance's Dari-Free or other powdered non-dairy milk substitute 1 tsp salt 1 tsp unflavored kosher fish gelatin or equivalent agar-agar (vegan gelatin substitute) 1 tsp gluten-free baking powder 1 1/2 Tbsp sugar 2 1/4 tsp dry quick-acting yeast granules 2 eggs 1/2 teaspoon distilled white vinegar 3 Tbsp vegetable oil 1 cup lukewarm water Preheat oven to 375 F. Grease an 8 1/2" by 4 1/2" loaf pan with vegetable oil and dust with rice flour. When the oven gets to the right temperature, turn it OFF and do not open the door. Combine all dry ingredients in a medium bowl. In a large bowl, or in the mixing bowl of a standing mixer, whisk the eggs, vinegar, and oil. You can use a sturdy electric hand-mixer, or a wooden spoon (if you have lots of elbow grease to spare) if you don't have a standing mixer. Add most of the water, saving a few tablespoons. Slowly fold in flour mixture a little at a time, with mixer on low setting. The mix should have the consistency of a thick cake batter. Add the remaining water to attain this texture. With the mixer on high, beat for several minutes or until the dough is smooth and well-blended. Pour into the greased and floured pan, cover with a dishtowel and allow to rise in the warm oven for 30 minutes or until the dough reaches the top of the pan. Turn the oven back on to 375 F and bake for 10 minutes, then cover with tin foil and bake for another 40 to 45 minutes or until the crust is golden brown. Immediately remove from pan and allow to cool before slicing. Posted by ByTheBay at 3:25 PM...See MoreGluten free
Comments (40)Interesting reading, all of this. I think as long as people approaching middle age and beyond look for a diet regimen that can essentially reverse the aging process--- more energy, fewer to no health problems--- preventing any new illnesses and reversing the lifetime effects of what they've eaten up to that point, there will be studies, books, and food products to satisfy the market. Today's wonder diet or food is usually tomorrow's carcinogen. But alternative (this free, that free) and organic---- if a universal standard is ever adopted--- markets are the fastest sectors of the food industry, so at the least all this specialization is growing the economy :-) Don't you wonder, though, if this will be the next human rights issue.....if the affluent are sure that certain foodstuffs are dangerous long term to human health, how can we allow the poor to consume them with no protections?...See MoreIs vital wheat gluten REALLY vital?
Comments (5)Vital wheat gluten isn't "vital" in most recipes, even those using all or a portion of whole wheat, especially if you are using quality flour. In fact, adding too much vital wheat gluten will cause the bread to be tough. I happen to know the hard white winter wheat I use for milling into flour is 13.1% protein (the same mill uses the same wheat to mill White Whole Wheat Flour for King Arthur for this region), which is more than enough gluten to make high-rising loaves of 100% whole wheat bread without the addition of vital wheat gluten. About the only time I use vital wheat gluten in bread is when I use a large portion of low-gluten flour in a recipe (rye, barley, spelt, kamut, oats, etc.). I purchase vital wheat gluten in #10 cans (3.5-pounds - $10.99 from Honeyville Grain) and use it for making "fake meat" (aka seitan or gluten) and a high-protein cereal from the gluten, if you need another use for vital wheat gluten. -Grainlady...See MoreWheat free/gluten free..can we talk about it some more
Comments (17)Maggie, I think you are on to something..and as FG states, the rate of those diagnosed with Celiac is climbing..Funny that she put the numbers in..very close to the rate of Autism too (and there are some studies on going about the correlation of food related allergies and different degrees and oddities of Autism in children)..I have known for a long time that foods can cause amazing "problems" in an allergic body. Many kids that sport ADD, ADHD symptoms/problems have food allergies and the culprits in many ways are wheat, corn and dairy. The problem I see is, that this wonderful country we live in likes to play with our food supply. Things are tainted that shouldn't be tainted...And next year I will enjoy things that I can't eat right now..because I can grow heirloom varieties organically! and Maggie, I do eat pasta..and serve it to my family. I use brown rice and spelt(spelt is the "ancient" wheat grain) I'm not going gluten free, so I can eat Spelt, because it's a "whole" uncompromised grain.I also eat Oats. I just had a piece of Spelt Toast from TJ's with my homemade Tayberry jam for breakfast. Lastnight I was up alone, hubby was out with the "fellas" and the boys were asleep..I spent hours reading all the Gluten Free Blogs, looking at Gluten Free recipes and sites..There is sooooooo much information! Again, I don't want anyone confused on this subject and as it pertains to me, I'm just learning too...But I can see that in one months time, it's made a considerable difference removing wheat, corn, soy and red meat from my diet (as hard as it is to leave some of those things behind! BEEF!) The pay off is way worth it. I've never felt so commited in my life about something. I've always had the desire to feed my family better, to use as much whole foods as possible, to prepare good foods and treats using the best I could afford. I just never really implemented it as far as I knew I should..Until now..I've made a drastic change, and intend to slowly slip the changes into my families diet as well..They are already sharing in some things with no loss!...See More- 4 months ago
- 4 months ago
- 4 months agolast modified: 4 months ago
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