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French Bread

freeatlast

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freeatlast Collaborator
freeatlast
Posted

Would some of you wonderful bakers give me some advice about this recipe or possibly suggest another recipe for French bread? My friend, who is vegan, and I are going to get together and bake French bread. Her son bought her an expensive bread pan for just this purpose, and she's trying to go gluten-free, as well.

For some reason, this recipe sounds like it has too much tapioca, to me. She found it online. I don't like breads that are too starchy and I'm a little concerned that this will be too starchy. Here's the link:

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Please let me know what you think. She's also used yeast in the past, so I'll be learning from her how to make yeast breads (when it has risen enough, etc.).

Thanks for all of your ideas, comments, suggestions :)

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jeannieknits Rookie
jeannieknits
Posted

this website has some fantastic recipes for yeast breads, including a french bread recipe. I think the key to successful bread is a combination of a bunch of flours.

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love2travel Mentor
love2travel
Posted

I make lots of bread and this recipe looks pretty good, actually. There is not an unusual amount of tapioca flour in it but I would personally swap a bit for maybe a bit more millet or some amaranth. You could even use a bit of corn flour. Do you have the lovely French pans? They make a big difference.

freeatlast Collaborator
freeatlast
Posted
  • Author

I make lots of bread and this recipe looks pretty good, actually. There is not an unusual amount of tapioca flour in it but I would personally swap a bit for maybe a bit more millet or some amaranth. You could even use a bit of corn flour. Do you have the lovely French pans? They make a big difference.

My friend has a brand new french pan that her son bought her.

I have all of the above flours and even some Besan, or chickpea flour that I have never used. Most sources when I Googled chickpea flour said it is the same thing as garbanzo flour? so I could probably substitute it.

So, if you were baking, how much corn flour, amaranth, tapioca, millet would you use? I'm just not saavy baking bread at all.

freeatlast Collaborator
freeatlast
Posted
  • Author

this website has some fantastic recipes for yeast breads, including a french bread recipe. I think the key to successful bread is a combination of a bunch of flours.

Open Original Shared Link

Thank you! That looks great! I think we can make it vegan by just using egg replacer for the eggs.

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    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
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      By rei.b · Posted

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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
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      High DGP-A with normal IGA

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      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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