[sca-cooks] Baking Bread

[Jeff Elder]

I have one of those!
try this recipe for Irish soda bread:
http://maelstrom.stjohns.edu/CGI/wa.exe?A2=ind9907B&L=celiac&P=R1004
It is very nice, and not all dry and heavy.  I can't tell the differnce between this and my regular soda bread recipe.  (more recipies there too)

also these books:
The Gluten Free Gourmet Cooks Fast and Healthy by Betty Hagman
ISBN 0-8050-0398-0-5
The Gluten Free Gourmet Bakes Bread by Betty Hagman
ISBN 0-8050-0398-0-5

lots of online resources.  I have found letting the flours used in gluten free baking need a little extra time with the liquids so they soak up more.  this has kept the breads from being "sandy".  and most breads are simple quick breads.  Many flat breads lend them selves to this.

Also gluten free baking lends itself pretty well towards lower carb baking, as with anything you have to pay attention to the ingredients, and their values.

Simon Hondy

> 
> From: "Bj/Jane Tremaine" <vikinglord at cox.net>
> Date: 2004/12/02 Thu PM 04:01:10 CST
> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Subject: [sca-cooks] Baking Bread
> 
> A friend of mine is glucose(SP) intolerant.  We found glucose free flour.
> Any tips?  Commercial bread is very tacky, almost a feeling of not
> completely cooked.
> 
> Jana