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By (user no longer on site) OP
over a year ago
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I've basically recently started experimenting with gluten free bread making, unfortunately the gf flours available through supermarkets seem to yield quite gritty and dry results with an awful mouth feel.
Has anyone had success using a particular recipe or flour blend to achieve appetising results?
Obviously there will be a taste and texture difference oweing to the absence of gluten and the properties it imparts to bread so i don't expect to achieve a gf bread with all the properties of glutinous bread.
Something authentic and appetising tasting with the fewest Ingredients Possibly would be great ideally!
Anyone knowledgeable in that area? |
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By (user no longer on site)
over a year ago
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Xantham gum helps make it more like normal bread
Alternatively there's oat, rye and pumpernickle bread you can make but can be a bit dense.
Got this off a friend who has coeliac |
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