I'm hoping that members of this forum will be able to assist me. I've
already scoured the pages of countless gluten-free cookbooks, only to
discover that their recipes ALL contain ingredients I'm allergic to. I
also spoke to the Gluten-Free Pantry and a number of other
organizations -- and they all rely on ingredients I'm allergic to.

I'm allergic to gum, which includes a variety of substances often used
in gluten free baking (locust bean gum, carob bean gum, arrowroot,
tapioca, xylitol, vellulose, kelp and/or seaweed, and a host of other
natural substances).

I am trying to develop gluten-free bread and/or biscuit recipes that
don't call for these problematic thickening agents. I've already
managed to invent two pancake recipes that don't call for the usual
onslaught of thickening agents and other ingredients. However, I could
use some help in developing a bread or biscuit recipe. Perhpas one of
you has already created such a recipe.

Millet flour, rice flour, and quinoa are the principal flours I work
with these days. I'm hoping to come up with a recipe that calls for
these ingredients, plus water, some kind of oil, vitamin C, and baking
soda.

This IS possible... I just don't have enough baking experience to
figure it out at this stage. I'd welcome any suggestions from members
of this forum.

On 16 Apr 2005 10:27:48 -0700, "whitewater262" >
wrote:

>I'm hoping that members of this forum will be able to assist me. I've
>already scoured the pages of countless gluten-free cookbooks, only to
>discover that their recipes ALL contain ingredients I'm allergic to. I
>also spoke to the Gluten-Free Pantry and a number of other
>organizations -- and they all rely on ingredients I'm allergic to.
>
>I'm allergic to gum, which includes a variety of substances often used
>in gluten free baking (locust bean gum, carob bean gum, arrowroot,
>tapioca, xylitol, vellulose, kelp and/or seaweed, and a host of other
>natural substances).
>
>I am trying to develop gluten-free bread and/or biscuit recipes that
>don't call for these problematic thickening agents. I've already
>managed to invent two pancake recipes that don't call for the usual
>onslaught of thickening agents and other ingredients. However, I could
>use some help in developing a bread or biscuit recipe. Perhpas one of
>you has already created such a recipe.
>
>Millet flour, rice flour, and quinoa are the principal flours I work
>with these days. I'm hoping to come up with a recipe that calls for
>these ingredients, plus water, some kind of oil, vitamin C, and baking
>soda.
>
>This IS possible... I just don't have enough baking experience to
>figure it out at this stage.

Hi Whitewater,

This is quite a challenge you've taken on.

I would recommend reading Shirley O. Corriher's "CookWise - The Hows
and Whys of Successful Cooking with over 230 Great-Tasting Recipes"
for a basic understanding of the roles of flours, binders and
thickening agents in cooking.

I haven't tried to develop recipes without the gums that substitute
for gluten yet (my Mom and two good friends are gluten intolerant)
but found this book useful for making what substitutions I did make.

I'd welcome any suggestions from members
>of this forum.

My first gut reaction is to try using a higher proportion of eggs or
egg yolk in your experiments. The proteins in egg yolk are excellent
binders - they are used as such in the old tempura paint techniques.

Shirley Hicks
Toronto, Ontario

In article .com>,
"whitewater262" > wrote:

> I'm hoping that members of this forum will be able to assist me. I've
> already scoured the pages of countless gluten-free cookbooks, only to
> discover that their recipes ALL contain ingredients I'm allergic to. I
> also spoke to the Gluten-Free Pantry and a number of other
> organizations -- and they all rely on ingredients I'm allergic to.
>
> I'm allergic to gum, which includes a variety of substances often used
> in gluten free baking (locust bean gum, carob bean gum, arrowroot,
> tapioca, xylitol, vellulose, kelp and/or seaweed, and a host of other
> natural substances).
>
> I am trying to develop gluten-free bread and/or biscuit recipes that
> don't call for these problematic thickening agents. I've already
> managed to invent two pancake recipes that don't call for the usual
> onslaught of thickening agents and other ingredients. However, I could
> use some help in developing a bread or biscuit recipe. Perhpas one of
> you has already created such a recipe.
>
> Millet flour, rice flour, and quinoa are the principal flours I work
> with these days. I'm hoping to come up with a recipe that calls for
> these ingredients, plus water, some kind of oil, vitamin C, and baking
> soda.
>
> This IS possible... I just don't have enough baking experience to
> figure it out at this stage. I'd welcome any suggestions from members
> of this forum.

The reason gums are included in the recipes isn't just for thickening --
they are "gluten substitutes" that help the dough hold together, so that
the end product doesn't fall into crumbs.

If you're OK with eggs you could try increasing the amount of egg in a
recipe to see if that helps bind the dough together (or use egg
substitute, if that's suitable).

Miche

--
WWMVD?

Thanks for responding. I guess the big problem right now is that I
don't even have a recipe to use as a starting point. The ones I've
found thus far call for ludicrous combinations of ingredients --
multiple grains, multiple binding agents, and so on.

Does anyone have a good recipe I could try to modify?

Gum is a deadly allergen, no different than peanuts, but there isn't
much information out there about it, which is probably why nobody has
written any cookboks that offer gum-free recipes.

Thanks again for the replies.

whitewater262 wrote:
> Thanks for responding. I guess the big problem right now is that I
> don't even have a recipe to use as a starting point. The ones I've
> found thus far call for ludicrous combinations of ingredients --
> multiple grains, multiple binding agents, and so on.
>
> Does anyone have a good recipe I could try to modify?
>
> Gum is a deadly allergen, no different than peanuts, but there isn't
> much information out there about it, which is probably why nobody has
> written any cookboks that offer gum-free recipes.
>
> Thanks again for the replies.

Go he http://www.thebirkettmills.com

Sheldon

On 16 Apr 2005 18:48:22 -0700, "whitewater262" >
wrote:

>Thanks for responding. I guess the big problem right now is that I
>don't even have a recipe to use as a starting point. The ones I've
>found thus far call for ludicrous combinations of ingredients --
>multiple grains, multiple binding agents, and so on.

You're going to need to learn about the science of food and food
chemistry. The "Cookwise" book I recommended is an excellent start
(ask your library, and use the "try before you buy" program) "On Food
and Cooking: The Science and Lore of the Kitchen"
by Harold McGee is another good reference.

Also look for "A text-book of the science and art of bread-making;:
Including the chemistry and analytic and practical testing of wheat,
flour, and other materials emloyed in baki"' on www.abebooks.com.

>Does anyone have a good recipe I could try to modify?

Not I.

>Gum is a deadly allergen, no different than peanuts, but there isn't
>much information out there about it, which is probably why nobody has
>written any cookboks that offer gum-free recipes.

Crackers. pancakes and flat breads may be your ultimate friend, as
well as soaked grain based dishes (rice, millet, buckwheat (kasha) and
quinoa)

Shirley Hicks
Toronto, Ontario