Thursday, August 31, 2006

Baking Gluten Free

Baking at our house does not fall into the traditional norm. Because Brent is unable to eat gluten (which is found in wheat, rye, barley, or oats) special flours need to be used for baking. Since gluten is what holds baked goods together, baking without is sometimes a challange. Today I baked gluten free bread in mini loaves that can be used for sandwiches or as a delicious place to spread jam and nut butter. Sometimes I bake this type of bread from scratch, but this time I used a special gluten-free flour blend that I purchased. Made from rice flour, potato starch, tapioca flour, sugar, and xanthan gum, it makes a good base for the additional moist ingredients and yeast.

If you are interested in gluten free baking, here's the link for the mix I used:

1 comment:

  1. I have a cousin that is not able to use any gluten products, I have sent her the link, thanks !


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