Re: bread snack - gluten free (A BIG THANKS)
06/09/03 08:39 PM
Some of us are always looking for tried and true tested GF breads, so a million thanks for sharing this one. I've always been wheat allergic (but not gluten) so can do spelt or kamut flours (also oat and rye) but just stick with GF products since they are more readily available. Guar gum is a good substitute for gluten and in fact is what Benefiber is made of so you know it's all soluble fiber. Another substute for GF baking powder is Xantham gum but it often hard to find and a little pricey.
Below is a flour mix I resently ran across but haven't tried yet. If anyone gives it a try please report if it's any good.
Gluten free mix
1 lb. white rice flour
6 ounces potato starch (NOT the same as potato flour)
This is a handy formula for converting wheat containing recipes to GF.
Replace one cup of wheat flour with 7/8 cups of any combination of the above GF
flours. One tablespoon of each cup of GF flour should be potato flour.
Increase any leavening by 50 percent. When baking, cook at a lower
temperature for a longer time.