Doug Freyburger wrote:

>>My (very limited!) experience with making wheat-free bread is that it
>>doesn't rise properly. Assuming that we want to make a wheat-free,
>>gluten-free bread, what do you recommend, to keep it rising?
>
> Rising is usually from yeast. Yeast thrives on gluten.

Yeast doesn't interact with gluten at all. Yeast thrives on carbs.
Gluten is a protein.

Gluten makes a network of protein that holds in the CO2 gas that yeast
makes as it consumes the sugars in the flour.

There are many other substitutes that can help breads like these rise.
But none of them will be like wheat breads. There are other proteins
to use like egg white. Or food gums like xanthan, guar, Arabic, or
carageenan. There are whole cookbooks dedicated to this subject.

Pastorio

> Wheat has
> the most gluten. You could add vital wheat gluten but unless the
> only thing you're interested in is the carb count that would defeat
> the purpose.
> So try an alternate rising method, a chemical one like baking soda.
>