Hello,
I am in need of help for my little boy who is 16 months old. He has a gluten intolerance and I am desperately trying to find some type of bread which I can either buy or bake for him. The problem Im having is that a lot of gluten free breads and flours are substituted by potato starch and he is also allergic to potatoes.
I would really appreciate some help or advice because I would love to be able to give him a sandwich to eat at lunch time rather than homemade soups!
thank you.
Things you could try are corn-based quick breads or 100% rye loaves.
Actually, rye might not be low enough gluten for him to tolerate.
You may want to try this formula for baguettes:
Gluten-Free Baguettes
100 g Sorghum Flour
100 g Cornmeal
100 g Rice Flour
100 g Corn Starch
7 g Instant Yeast
12 g Salt
25 g Psyllium Husk
600 g Water
In the bowl of a stand mixer with the paddle, combine the Psyllium Husk and the Water at low speed. Mix until a gel is formed. Add the remaining ingredients and mix to combine. Increase speed to medium and knead to form a smooth Dough. Place Dough in an oiled bowl; cover with oiled plastic wrap; and allow to ferment until about 2-1/2 times the original volume.
Line a half sheet pan with parchment paper. Divide the Dough into quarters and form into baguettes. Place on the prepared pan’ cover with oiled plastic wrap; and allow to proof until almost doubled, about 1 hour.
Preheat the oven to 475° F. Brush the baguettes with water; score them; and bake until well-browned, about 25 minutes. Cool completely on a rack before cutting.
Thank you breadman for the recipe. I did forget to mention that my little one also has a slight intolerance to yeast and I do try and avoid if I can.
can the yeast be substituted?
You need the yeast to make it rise. I don't have any idea about how it would work-out if you substituted baking powder or baking soda. Try it both ways and see.