I think I finally got the hang of baking this gluten free bread. Some of the ingredients are rather unusual: Amaranth, Sorghum, Potato Starch, Oat Flour, Corn Starch, Sucanat, Salt, Olive Oil and Yeast. Most Gluten Free bread avoids Oat Flour because most oats are grown near wheat fields. We can tolerate small amounts of wheat (we're not Celiac) so we opted to use it in place of Tapioca, which makes it a heavier dough.
Thursday, July 3, 2008
Original Recipe Bread
I think I finally got the hang of baking this gluten free bread. Some of the ingredients are rather unusual: Amaranth, Sorghum, Potato Starch, Oat Flour, Corn Starch, Sucanat, Salt, Olive Oil and Yeast. Most Gluten Free bread avoids Oat Flour because most oats are grown near wheat fields. We can tolerate small amounts of wheat (we're not Celiac) so we opted to use it in place of Tapioca, which makes it a heavier dough.
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