As a person with food sensitivity I am very considerate to those like me. But I am aware that everyone can differ in which foods he/she can tolerate. In that respect there is not one GF bread working for all.
Some people cannot tolerate oats, there is a group of people sensitive to rice. Millet, for most being a very beneficial food, can be not very useful for those with thyroid problems. Some cannot tolerate certain starches. The main binding agents: psyllium and xantan gum both can cause reactions.
Then there are also grain free/paleo eaters who, in eyes of most bakers can fall into GF category.
The truth is, that if you have the maximum neutral bread that works for the most of your GF consumers, there are less of them than the ones who can eat wheat.
My solution to this problem is: have a template for small sized, easy to make recipe that can be baked to various types of flours, will not suffer from substitutions and is in most cases no fail.
The flours I tested that work well:
- brown rice
- white glutinous rice
- GF oat flour
- buckwheat flour
- sorghum flour
- millet flour
- potato flour ( not starch)
Starches used:
- cornstarch
- tapioca starch
Binders
- psyllium husks
- flaxseeds
For fairness have to say that I did not try much to play with binders as phyllium husks nobody complained about any sensitivity to it. Also, the buckwheat have
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😀
I disagree about your point regarding the need to adjust to everyone. I sympathize toward those who were born with sensitivities, they didn't ask for those. And in my point of view, I can't please everyone, nor do I think it's a healthy habbit trying to please everyone.
If you are talking about business standpoint, I think it's a much better solution to have a clear target customers, and only cater to those. It's an expensive thing to do trying to cater to everyone, especially with something that has long lead-time like bread.
However, I can see a way to work around it. Bread subscription or bulk purchase! 😆 Basically done by providing made-to-order bread, sold at certain minimum amount, either delivered all at once or loaves-by-loaves (the latter requires larger storage capacity)
And I'm asking the same question Moe asked :)
Jay
Care to share some more details of the recipe? And perhaps pictures of a bake?
-Jon