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Regina Hogsten
Moderator
Joined: 22 Oct 2005
Posts: 132
Location: Maryland, US
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 Posted: Wed Jan 10, 2007 5:01 pm Post subject: |
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| I use the Gluten Free Gourmet and The Gluten Free Gourmet Cooks Comfort Foods by Bette Hagman. I have also tried with success a few recipes from Gluten-Free Celebrations by Carol Fenster. |
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CharlieMcD31
User
Joined: 17 Dec 2010
Posts: 1
Location: Tucson
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| Posted: Sun Dec 19, 2010 11:37 am Post subject: Re: Bread baking |
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| Regina Hogsten wrote: |
I am in the mood to try some new recipes. Yesterday, I made 3 loaves, hotdog and hamburger buns, and bran muffins. All of these were made without any wheat flour - white or whole. They were made with sorghum, tapioca, rice, potatoe, bean, and montina flours. These flours do not have the protein gluten which is the "glue" and is a leavening agent in wheat, barley, and rye. Some people have an intolerance to gluten which makes them very sick. I baked those items for my son. Of course, I had to sample everything. I'm off to the gym in a few minutes.
I love the smell of baked goods during the winter. Since it is going to snow tomorrow night and Saturday, gluten-free brownies and cookies are on the to-do list along with wheat bread baking for the rest of the family. And if I'm not quick enough to hide the GF brownies before baking a wheat batch they'll be gone. Well, I'm off to the gym. Looks like a high calorie and carb weekend for me. |
Good advice! |
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