Categotry Archives: Gluten-Free Breads & Other Savories

The Gluten-Free Bread Baking with Sprouted Flours Test

The big question for me is this: can I use sprouted gluten-free flours to make the bread recipes from my own cookbooks? And if I can, will they be as good or better than when I make them with the regular whole grain gluten-free flours (millet and sorghum) that I normally use?

Nameste “Perfect Flour Blend” Gets the Cupcake Test

I have to admit I took notice when Nameste started selling their gluten-free “Perfect Flour Blend” flour blend at Costco in five pound bags for around $10 (although it is $11.69 for a 3 pound page on the Nameste website). What a great price for a gluten-free flour – if it really worked they way they said it did. They promoted it as a cup for cup blend on the bag and on their website. Could it really be as […]

Gluten-Free Baking Classics – The Heirloom Collection

As many of you know, I’ve been working on this project for several years. I had the luxury of being able to spend a lot of time testing flour blends, different kinds of gums to replace gluten, inulin, seed gels, psyllium husk powder, protein isolates, modified starches, methylcellulose, and other ingredients that aren’t yet available to home bakers.

gluten-free-bread-making

The Gluten-Free-Bread Baking-with-Psyllium-Husks-Powder Test

If my email box is any indictor, some of you have been wondering if psyllium husk REALLY is the next best thing since sliced gluten-free bread. This bulk laxative, fiber supplement, and colon cleanser is produced from the seed of the Plantago plant (a plant that has a long history of medicinal use here on earth). I wondered about it, too, especially since several cookbook writers and many bloggers started using it a couple of years ago to replace xanthan […]