Gluten Free Baking Archive

Gluten Free Baking Website

Posted June 8, 2012 By Sandy

While searching around on the internet for some good Gluten Free Vegan recipes and tips, I found a really interesting site on Gluten Free Baking:  Gluten-Free Boulangerie.  In case you are wondering …. “Boulangerie [bu.lɑ̃ʒ.ʁi] – A bakery, particularly one which specialises in bread.”

Now, what is the most challenging Gluten Free food?  Not sure?  Aww, come on, its BREAD!!

I love the author ( who, apparently does not want us to know her name!) as she describes her blog:

“It isn’t tradition that assures the survival of bread; it is bread that assures the survival of tradition.”

Gluten Free Baking Website

This is the quote on the wall of a local artisan bakery & café, and it is what motivated me to start this blog. As I wrote in my first post, food can be so much more than just sustenance. It is what unites people at a table, what preserves heritage and family traditions. Bread, in particular, is central to countless food traditions, so much so that in some languages the same word used for bread also means food in general. The impact of gluten intolerance clearly is far more than just missing the taste of specific foods; gluten-intolerant people may end up feeling like they must relinquish the cultural aspects of food as well.

I began to bake because I believe living gluten-free does not have to mean “giving up” anything.

That belief was not always there, though. When I first went on a GF diet, there were very few products available in nearby stores (and even fewer that actually tasted like food). Even as the gluten-free diet gained attention, I was dissatisfied with most of what was available, especially bread; I sometimes got good results baking sweet things from cookbooks, but the bread still didn’t quite seem right. Many gluten-free breads are more of a thick, sticky batter than a dough, and they almost always included significant amounts of eggs, oil, and sugar. I missed bread’s simplicity. I missed kneading bread dough and shaping it with my hands – and I missed slicing into crackly-crusted loaves that were worthy of sharing at a dinner table. And finally, I began to get these things back.

The bread you’ll find here is unlike other gluten-free bread – it has bread’s characteristic complex, yeasty flavors from long ferment times, it requires hand-kneading, and all recipes (starting December 2010) contain no xanthan gum or guar gum! Put simply, it is real bread…just without the wheat.
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If you are not interested in her story (sounds a lot like mine, by the way), you will want to check out her post, More Bread on the Table —  A wonderful sounding recipe with lots of pictures.

You might also wish to read my Squidoo lens on Gluten Free Bread Baking Tips — includes recipe!

 

 

 

 

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Gluten Free Vegan Baking Cookbook

Posted May 3, 2012 By Sandy

This Gluten Free Vegan Baking Cookbook came out last fall, but still sounds like a gem!  Baking can be very challenging without eggs and milk! Thank goodness we can rely on Laurie Sadowski’s book to help us maneuver through the maize of Gluten Free Vegan Baking.

‘The Allergy-Free Cook Bakes Bread’ truly delivers some vegan goodness

 

Gluten Free Vegan Baking CookbookChef and author Laurie Sadowski promises that the recipes in her book are full of “homemade vegan goodness, that are just like the real thing,” and I have to tell you, she’s wrong . . . because they are so much better!

Gluten-free, dairy-free, egg-free goodness is the new real thing, and Sadowski’s, “Allergy-Free Cook Bakes Bread,” is overflowing with it. She demonstrates her knowledge and mastery of vegan baking with enviable ease, and the format of her gem of a book empowers her readers to not only copy her recipes and methods, but also to embark upon their own personal journey of successful, vegan and allergy-free baking.

The book offers a wealth of information including popular and helpful kitchen equipment, to a wide array of flours and ingredients that will leave even the most baking challenged inspired to start whipping up flavorful and healthy breads and desserts in no time at all.

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If you are interested in ordering a copy of this book, it is available via the link below:

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Protein in Gluten Free Flours

Posted January 24, 2012 By Sandy

Vegans, especially, tend to watch the protein level of the foods they eat — at least I do!  One way to deal with this is to use gluten free flours that contain high levels of protein.  But which ones are higher in protein?  Carla from Gluten Free Recipes gives us a list of the many high protein flours and how to use them in your menu planning.

Gluten Free Flour

High Protein Gluten Free Flour

Gluten free flours that contain high protein are: bean (fava, chickpea/garbanzo, garfava, and soy), pea, quinoa, gluten free oat, sorghum, millet, amaranth, teff, buckwheat, Montina Pure Baking Supplement, potato flour, nut flours, chia (introduce into diet slowly), and flaxseed meal. ... Learn the characteristics and protein levels of high protein gluten free flour and how to use them in your gluten free baked goods.

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Of course, we are not going to add eggs to our bread as she suggests at the end of the article!

If you are looking for a good flour mix to make bread, check out Pamela’s Amazing Bread Mixes available in three sizes.

Pamela’s Products Amazing Bread Mix, 25-Pound Bag

Pamela’s Products Amazing Wheat Free & Gluten-free Bread Mix, 4-Pound Bags (Pack of 3)

Pamela’s Products Wheat-Free & Gluten-Free, Amazing Bread Mix, 19-Ounce Packages (Pack of 6)

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