Conference turris::cooks

You can use oat flour to replace wheat flour.  Some differences in texture
result, but it is the closest alternative.  I would recommend you stay away
from yeast-risen breads simply because you need gluten to have any kind of
good texture, and wheat flour is your best source of gluten.  Try some quick
 bread recipes, using baking powder and/or baking salt/salt as the leavening
agent.

Simply try replacing the wheat flour with oat flour and see what you get.  It
helps to increase the oil or butter/fat in the recipe if the recipe comes
out too crumbly the first time you try the recipe.  The loaf will be smaller
and denser than that made with wheat.

My friend who is allergic to wheat has tried this and has had success.
If there is also a problem with oat, then I suggest you look into using rye...
but, again, the texture and size/density will be radically different.  Rye
also has a very different flavor which might not make a tasty loaf of
cinnamon bread for instance.

If you really want to make yeast-risen bread, you will have to work with
flours that offer some level of gluten (unless, of course, an allergic
reaction is caused by the gluten in wheat - in this case, you can't make
yeast bread) and you will have to work the dough a lot longer and harder
to bring up what gluten is there.  This can be nearly impossible unless you
have a good food processor or Kitchenaid mixer with dough hook.

    Regarding the base note:
    
    You raised a very good point.  When I first read it - I thought to
    myself - use white flour and was going to give you some recipes.  
    But then I had to stop and think where white flour came from and I
    guess it is 'wheat' but still not sure.
    
    I know that sounds like a dumb statement but I never really thought
    about it before.  I make wheat bread and use King Arthur's wheat
    flour and the bread is nice and dark - so I guess I just assumed
    that white flour came from something else.
    
    Not too smart I guess.
    
    I will definately go home and read the label...I can't believe that
    I didn't know where white flour came from.
    
    Marilyn
    

    White flour is whole wheat flour with all the bran and wheatgerm
    removed.  The bran is the outside of the wheat, sort of like the
    seed coat.  The germ is the very center bottom part, the part that
    would have become the first leaves and roots.  Both the bran
    and wheatgerm are dark.  The third part of the wheat seed (sometimes
    called a wheat berry) is a starchy white part.  That's what is dried
    and ground up for white flour.
    
    The problem with this nice light white flour is that it's mainly
    starch.  There are loads of vitamins in wheat germ, and lots of fiber
    in wheat bran, but these are removed from white flour making it not
    as good nutritionally.
    
    The good points of white wheat flour are that it is fine and soft, has
    little taste of its own and thus is good to use with delicately
    flavored foods, and has more wheat gluten, percentage-wise, than
    whole wheat flour.  The gluten is mainly located in the starchy part
    of the wheat berry.  So white wheat flour raises more easily, forming
    light delicate loaves of bread.
    
    --Louise
    

    One of the women I used to work with (in MRO) used to make oat-flour
    pancakes (she can't eat wheat either), and they were delicious!  You
    couldn't make anything that needed to raise much with oat flour,
    though, since it has no gluten.  Somewhere I have a really tasty
    chocolate cake recipe that uses ground oat flour (I used to grind up
    oatmeal, but now normal stores carry the flour) instead of wheat flour
    - it is moist and tasty, especially if you like the oat flavor.  The
    cake is somewhat denser than a similar one made with wheat flour would
    be, though, and I wouldn't bother trying to make 100% oat flour yeast
    bread.
    
    Can you eat barley?  Barley flour has a nice flavor.  I don't know if
    you can make bread out of it, either, though - never tried.  I usually
    have to make a special trip to a "health food" store to get barley
    flour.
    
    /Charlotte

    Hi,
    
    I was wondering why you are not wanting to use wheat flour.  Is there a
    particular reason?  The reason I ask is because, I was diagnosed as
    being  allergic to gluten, so I am unable to use most flours.  I had
    bought some cookbooks on gluten free cooking, and they had recipes for
    breads using, rice and other type flours not containing gluten.  But to
    tell the truth these breads were never very good.  Always very hard and
    dry and very crumbly.  I was never able to use them for sandwiches,
    but they weren't too bad right after they came out of the oven.
    If you are interested in gluten-free recipes, I could bring in this
    book and type in some of these.
    
    Sarah

Our daughter is on a gluten-free diet and we use corn,rice and potato
flours for cooking purposes in her diet.  Attached is a recipe for
a gluten-free bread that uses a baking mix that we acquire via mail
order.  This mix can be used as a substitute for wheat flour in most
recipes.  This baking mix (and additional recipes) are available from:

			ANGLO-DIETETICS LTD.
			P.O. Box 333
			Wilton, CT.  06897
			(203) 762-2504

	or
			ENER-G FOODS, INC.
			5960 1st Ave. S.
			P.O. Box 84487
			Seattle, Wa.  98124-5787
			(800) 331-5222

Although we have ordered from both places, my wife prefers ordering
from ENER-G since they carry Anglo-Dietetics products in addition to
their own (one-stop shopping).  ENER-G accepts phone orders charged
to Mastercard, Visa or American Express and ships via UPS.  In the
event of spoilage upon arrival, they will quickly ship replacements
with no return of the spoiled product.

I am sending a copy of the ENER-G order form to the author of .0
via Interoffice Mail and will supply copies to anyone else who
desires one and notifies me via VAXmail.







			Gluten-Free Bread Recipe

INGREDIENTS:

	 1 package WEL-PLAN G/F Flour & Baking Mix
	18 fluid ounces water at 100 degreees F.
	 2 level teaspoons dried yeast (or 1/2 ounce fresh yeast)
	 1 level teaspoon sugar
	 1 teaspoon salt
	 2 tablespoons vegetable oil
	 1 beaten egg

PREPARATION:

	1. Grease a 8-1/2" x 4-1/2" x 2-3/4"  bread pan.
	2. Dissolve sugar in 1/4 of the water and add yeast.
		( Leave in a warm place until frothy -- about 10 min.)
	3. Add the yeast mixture, remaining water, oil and beaten egg
	   to the flour mix.  Beat by hand for 2-to-3 minutes (or with
	   an electric mixer on slow speed for 1-to-2 minutes) until a
	   thick lump-free batter is formed.
	4. Put the batter into the pan and place in a warm place to 
	   rise (approximately 30 minutes).  The batter should rise until
	   it is level with the top of the pan.
	5. Bake on the middle shelp of a pre-heated 400 degree F oven for
	   25-to-30 minutes --- until golden brown and firm to the touch.

		* -- To ensure a crisp top crust, remove the loaf ten 
		     before the end of baking and brush with vegetable
	   	     oil, return to the oven to finish baking.

	6.  Let the bread stand for 5 minutes in the pan before removing.

	7.  When cold, the bread may be sliced and the individual slices
	    wrapped and frozen for future use.

    re .8
    
    I was wondering about the texture of the bread you just entered.
    Does it contain its shape well enough to use for sandwiches.  How
    about the taste of it.  Is the baking mix similar to a baking mix
    such as bisquick only using corn rice and potato flours?  Just 
    curious, because the gluten free recipes that I have in my cook
    books using corn, rice and potato flours alway yield a very crumbly
    type bread that doesn't stay together well enough for sandwiches.
    Do you and your wife ever eat this bread and do you care for it
    at all?
    
    Thanks for the info.
    
    Sarah

    Also re:.8.  Does it say on the package what's in the G/F flour?
    Or does it give a nutritional breakdown, carbos, proteins, ...
    
    ed

    RE: .9 & .10
    
    	The texture is superior to what normally comes from rice/corn/soy
    	flours.
    
    	The baking mix has other ingredients to compensate for the missing
    	gluten  ---  I will post the ingredients tomorrow.
    
    

    Here is the baking mix info that has bee requested:
    	Ingredients:
    		Potato Starch
    		Corn Starch
    		Rice Flour
    		Calcium Caseinate
    		Soya Flour
    		Dextrose Monohydrate
    		Stabilizer (Hydroxy Propyl Methyl Cellullose)
    		Sodium Stearoyl
    		Lactylate
    		Calcium Carbonate
    		Iron
    		Niacin
    		Thiamine
    
    
    Nutritional information per serving
    	Serving size 		1/2 cup (2oz.)
    	Servings per container  9
    	Calories		4 g.
    	Carbohydrates		45 g.
    	Fat			less than 1 g.
    	Sodium			40 mg.

    Perhaps you mean:
    
        Protein			4 g.
    
    instead of:
    
    	Calories		4 g.
    
    ???
    ed
    

    .13 is partially correct.
    
    
    .12 says:
    		Calories 	4g.
    
    .12 should say:
    		Calories	190
    		Protein		4 g.
    
    Apologies for the typo.