I made that spelt and barley bread last week. A. couldn't tolerate the barley bread. I knew she couldn't have the spelt bread. We all are enjoying the spelt bread, and poor A. is dying for something she can eat.
So I am going to officially start experimenting with gluten-free sandwich breads. Thus far, my obstacle has been that all the recipes I have seen rely heavily on corn starch, potato starch and/or tapioca starch, actually incorporating very few whole grain flours.
I hope I can create something that will be nutritious and delicious.
I started today by grinding gluten-free flours.
The pictured gluten-free flours are: millet, amaranth, buckwheat, sorghum, tapioca, corn, sweet brown rice and teff. (I purchased the sorghum and corn already ground into flour for very good reasons.) Other grains I could have used/ground: other varieties of brown rice and quinoa. Dried beans such as garbanzo bean (chickpeas) and fava beans make gluten-free bean flour. And nuts and seeds ground up (such as flax seed meal or almond meal) can also be used in gluten-free baking.
Using my Vita-Mix on HIGH, I ground 2 cups of each of these grains for 30 seconds in the DRY container:
- buckwheat (hulled)
Using my Vita-Mix on HIGH, I ground 2 cups of this starch for 45 seconds in the DRY container:
Using my Vita-Mix on HIGH, I ground 2 cups of these grains for 1 minute in the DRY container:
- sorghum (however, I didn't grind any of this today)
- sweet brown rice
I mixed 1 cup each of the tapioca, sorghum, buckwheat and sweet brown rice to make a gluten-free flour mix. I am going to testing various combinations of milder tasting flours for use as a nutritious but general flour mix.
I then made up a loaf of bread. I loosely modeled a recipe from “The Gluten-free Gourmet Cooks Comfort Foods” to create a loaf which used the general flour mix (above) in addition to teff, amaranth and millet flours. The loaf is in the oven now and smells great. I hope it will be! I will share more details about my experimentation later…
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