April 6, 2015 - 9:15am
Sprouted grain breads.
I've been asked to make gluten free bread for a friend who's friend is coming to town. Could I use sprouted grains to make bread instead of wheat flour as a gluten free alternative?
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I've been asked to make gluten free bread for a friend who's friend is coming to town. Could I use sprouted grains to make bread instead of wheat flour as a gluten free alternative?
Sprouting does not eliminate gluten, so it will still be present in the finished bread.
Use genuinely gluten-free flours/starches, like: rice, potato, tapioca, amaranth, quinoa, oats (if certified GF), nut flours, teff, buckwheat, etc.
Paul
works and doesn't taste like spackling paste. You would be well advised to search this site and see what others have learned and maybe some will pipe up with their successes and save you a lot of heart ache and failure
That's good to know. I'm starting to wonder if this is even worth the effort to be honest, since this is a probably going to be a one time deal for me anyway.
A celiac or gluten intolerant?
I don't know if this person is a celiac, intolerant, or just full of hot air. This person claims to be lactose allergic, but is allowed to have ice cream, cheese and milk. His story about food allergies change every week that he is spoken to.
Well if he's a coeliac then gluten is out!! If just gluten intolerant (which sounds more likely) then those grains with a weaker gluten would be better. For example... Spelt. And a sourdough version would be even better.
I've met a few folks like that.
If you're in the UK, buy a bag of doves farm gluten free brown bread flour and follow the directions on the packet. It's OK, but nothing special.
Then again I think the packet recipe calls for milk & eggs, so who knows. (drop the milk & use water)
-Gordon
I'm throwing my hands up in the air with this. This person is so indecisive about whether or not he's celiac or not that I'm not even going to bother going out of my way to help him.
Thank you everyone for the help though. I don't foresee myself baking gluten free bread anytime soon, but I have learned tidbits of info none the less.