I've been baking my own bread for a while, but I recently started to vear away from gluten in the foods i cook for my husband and i... the problem is.. i find that my loafs always turn out very heavy... which is to be expected to a certain extent, due to the heavier flours i use, but i was told that if you add a bit of gluten flour it'll help the dough along during the rising process... i want to start baking with spelt instead of whole wheat and i was wondering if any one knows of a good levening agent that i could use instead of gluten...i heard arrowroot or tapioca powder might help.. but i have no idea where to begin when it comes to measuments...any tips would be hugely appreciated!
A lot of it does have to do with the different flours. But if you use 1/4 teaspoon of xanthan gum for every cup of flour you use it helps a lot with the heaviness. I found mine at the local health food store. Some of my favorite recipes so far are from the book Incredible Edible Gluten Free Food for Kids - by Sheri Sanderson. An online source for GF baking is at celiac.com they have a ton of recipes, and so far every baked recipe I've tried has turned out alright. (their muffins are to die for!) Also, mix your flours... don't only use one flour. So use your spelt, but use an equal amount of at least one other flour like garbanzo bean flour, brown rice flour, potato starch flour, or tapioca flour. This helps with the weight of the bread AND with the flavor. Good luck! Would you PLEASE let me know if you find a GF recipe for breadsticks?!? That's the one recipe DS & I are still desperately hunting for. love, mom
Actually, it's a different form of gluten. And it depends on the severity of your reaction to gluten.
