Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

More Fiber, Bether Texture..?


kannne

Recommended Posts

kannne Explorer

I want to improve my bread recipe. Here in norway we don't have much "cool" stuff like you have in US. We can't buy sorghum flour in the store, they don't have xanthan gum either.. If the store is large they may have buck wheat flour..

But since my friends are going to US I am want them to shop for me.

And if it work in my bread and the people that buy my bread like it I will need to find a way to get it to norway ;)

I have been given an advice to ad Soy Lecithin Granules to the bread. I read that it make the bread get a better texture. Has anyone tried this?

Have anyone tried Inulin powder?

It is supossed to add more fiber to the bread.

Does anyone else has any idea of what I can add to get more fiber into the bread?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



RiceGuy Collaborator

More fiber won't necessarily give a better texture. Some types of fiber may help more than others. And some can make the texture worse. I have tried inulin powder in bread, and it didn't seem to do much of anything. However, I haven't tried it with my latest techniques, so I could try again and see what happens if you like. Thing is, inulin is a type of Open Original Shared Link molecule, and I read someplace that inulin breaks down into simpler fructose molecules when heated above a certain temperature. So it may not be adding as much fiber as it would appear.

For more fiber, teff flour, unhulled buckwheat flour, bean flours, and even coconut flour, would be the ones I'd try first.

What types of flour do you have access to in Norway? Ordering over the Internet can be expensive, but that may be an option too.

The lecithin won't resolve the problem you're having with the new flour you bought. It can however, improve moistness and shelf life.

kannne Explorer

More fiber won't necessarily give a better texture. Some types of fiber may help more than others. And some can make the texture worse. I have tried inulin powder in bread, and it didn't seem to do much of anything. However, I haven't tried it with my latest techniques, so I could try again and see what happens if you like. Thing is, inulin is a type of Open Original Shared Link molecule, and I read someplace that inulin breaks down into simpler fructose molecules when heated above a certain temperature. So it may not be adding as much fiber as it would appear.

For more fiber, teff flour, unhulled buckwheat flour, bean flours, and even coconut flour, would be the ones I'd try first.

What types of flour do you have access to in Norway? Ordering over the Internet can be expensive, but that may be an option too.

The lecithin won't resolve the problem you're having with the new flour you bought. It can however, improve moistness and shelf life.

In the store:

Rice flour, corn flour/starch, potato starch, soy flour.

Some places: Buck wheat, millet, teff.

Most of the gluten-free flour is "ready" mixes made from wheat starch, corn, potato, teff, rice ++ We have several types but I don't like to use them.

I can order other types of flour on internet but they are very expensive.

The mix I use know contains 6,1% fiber.

RiceGuy Collaborator

Teff will add fiber, flavor, and give a more substantial crust. It also helps with browning in the oven, and has a nice aroma IMO. Millet is usually very similar to sorghum, and can often be used in place of sorghum and rice flours. Buckwheat can be very different from one brand to another. It depends on whether it has been hulled before milling, and the variety of buckwheat being used. I find it is generally better for sweetbreads than for sandwich-type breads, as it provides a more delicate crumb (texture inside the bread). Unhulled buckwheat flour will be brownish-gray, while the hulled type is typically off-white or light gray, more similar to rice flour. The unhulled type has more fiber content.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,210
    • Most Online (within 30 mins)
      7,748

    Nonna78
    Newest Member
    Nonna78
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • jeema
      In addition to cutting out oats, you may want to investigate any medications or supplements you're taking - they can sometimes contain gluten.  You can check medication ingredients online at sites like DailyMed (www.dailymed.nlm.nih.gov).
    • thejayland10
      thank yo, i still eat a bit of dairy and a fair amount of processed foods. I wonder if I have sibo... I will look into that 
    • trents
      I think the best you will be able to do is to find out if gluten, or at least wheat, barley or rye is an intentional ingredient in a smoke product and only the manufacturer can answer that question. Since smokes are regulated by the AFT and not the FDA, allergens are not required to be declared in the labeling.
    • brian weinstein
      yes i understand that pectin is gluten free ty.  i want to know if any cigars are gluten free its a simple question
    • trents
      Welcome to the forum, @brian weinstein! Gluten is a protein found in wheat barley and rye kernels. Pectin is a polysaccharide (a very complex sugar) found in the cell walls of fruits and vegetables. It is most commonly used as a thickening agent in food products, particularly jellies. So, pectin is naturally gluten free. That is not to the same as saying the cigar is gluten free.  Personally, I am reluctant to text you. I think most of us would feel the same way. Too many people already have access to our cell phone numbers.
×
×
  • Create New...