On 10/20/04 3:03 AM, "Mary Irene" > wrote:

> I posted this on October 12th but now can't find the posting, so here
> I go again . . .
>
>
> A while back, in my painstaking pursuit of wonderful desem bread, I
> followed the recipe in Laurel's Bread Book, which takes 2-3 weeks to
> create the starter. Lo and behold in doing the daily kneading I
> discovered I had a real allergy to wheat; my hands and forearms broke
> out in a rash and after a little careful experimenting, I realized I
> am also intolerant of ingested wheat.
>
> I'm about to imbark on a new experiement: making desem bread with
> non-wheat flour. Anything non-gluten. It may turn out to be very
> dense, and not leavened at all. It's the taste of the desem that is
> so unforgettable (I tasted it in Belgium years ago). I am thinking of
> using toasted or untoasted buckwheat flour, sea salt and pure water.
>
> Has anybody out there tried something like this?

Mary,

I haven't made buckwheat bread but I make buckwheat pancakes (100% untoasted
buckwheat, no flour, no sugar, etc) with a desem starter fairly frequently.
You may not be successful getting to a loaf-style bread but I suspect good
"english muffins" are possible.

Are you sure gluten is the culprit? And have you investigated your reaction
to spelt, kamut, barley, millet etc? Even white wheat, like Montana Gold,
might work for you.

Will

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