flours, nuts & seeds for gluten free bread

[Guest guest]

Hi all,

Apologies to those who've already seen this on the WAPF board.

Two of us here in NZ are doing some work on gluten free breads.

Tarnya is using sprouted, dried and ground buckwheat, so she doesn't

have to resoak and I;m trying out flours such as quinoa and

amaranth. The key seems to be adding a flour like substance that

doesn't need soaking. Arrowroot will only go so far. So i;m thinking

about other things I can use. These are the other things i think I

can use, and my questions.

nuts - would all need to be soaked and crispied first. are there any

exceptions?

seeds - which seeds need to be soaked? it looks to me like pumpkin &

sunflower need soaking, sesame don't and flax doesn't need a long

soak but would benefit from being mixed with some liquid for a few

mins first

tapioca flour - this is a root, isn't it? does that mean that like

arrowroot, it can be used straight, without soaking?

besan - bought chickpea flour would just be ground chiik peas, I

imagine, so would need soaking. is it possible to sprout and dry

them like the buckwheat, then grind for flour that doesn;t soaking?

rice - doesn;t need to soak as long as it has a long cook time. does

the flour need soaking?

Any answers, comments or suggestions would be most appreciated.

Special q's for Your Glutenator-ness - I've looked out for sorghum

flour and can't find it. Do you know if it has another name? Also

what is the difference between potato flour and potato starch flour?

For choosing between guar gum, xantham gum & pectin - are there any

differences in results? Do some people get reacions to any of them?

Thanks a lot everybody, deb

[Guest guest]

>tapioca flour - this is a root, isn't it? does that mean that like

>arrowroot, it can be used straight, without soaking?

Tapioca and potato are both roots. Tapioca " flour " is highly

processed ... the proteins in tapioca are toxic so they are

all removed. There is no point in soaking it -- by the time

you get it, it is pure starch.

Potato flour is basically dried potatoes, ground up to flour.

Potato starch flour is JUST the starch from potatoes. They cook

very differently. But both give breads a nice chewy texture.

>rice - doesn;t need to soak as long as it has a long cook time. does

>the flour need soaking?

White rice flour is pretty much pure starch, I don't think it

needs soaking. I don't use the brown rice flour ... too hard

to digest.

Teff is supposed to be pretty good too, though I haven't

tried it, and a new flour called Montina. I think they are more

pricey though.

>Special q's for Your Glutenator-ness - I've looked out for sorghum

>flour and can't find it. Do you know if it has another name? Also

>what is the difference between potato flour and potato starch flour?

>For choosing between guar gum, xantham gum & pectin - are there any

>differences in results? Do some people get reacions to any of them?

Sorghum flour IS probably called something else ... I know it is

sold in India stores. It's called Milo sometimes here ... but only

the white sorghum tastes good, I think. I get mine from www.twinvalleymills.com

--

they have info on it there. It is a whole grain though, and it

probably needs soaking (though it isn't as hard on the digestion

as brown rice flour).

Guar gum causes diarrhea in some people, I'd stay away from it.

Xanthan is a bacterial byproduct (like kefiran!) and seems ok, it

works very well. Pectin is from fruit ... I've never baked with it.

Gelatin works, I'm told, but not as well as Xanthan,

and egg whites are pretty good too (except some folks are allergic to eggs).

Then there is mequite ... never tried it, but I read the following

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