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Tue 2005-02-22 11:10 |
The problem with the GF flours is that they're not really suited for breads and doughs which require a period of time for the yeast to work. The reason for this is that its the gluten in the wheat which helps provide a structure for the bubbles of carbon dioxide which the yeast produces.
There are ways of providing this without using gluten - for example xanithum gum - but none of them really work as well as gluten when it comes down to it.
You also have to be careful in your choice of GF flour; for example if you get one which contains rice flour you'll find that the food will end up with a slightly gritty feel in the mouth when its eaten. Its unfortunate that the best general purpose gluten free flour - made by Dove's Farm (http://www.dovesfarm.co.uk/) - contains rice flour. On looking for that site, I've just found that Dove's Farm have increased their range of gluten free flours (http://www.dovesfarm-glutenfree.co.uk/gluten-free-flours.htm) and now have one designed for baking which involves yeast - it contains "natural gums" (I'm guessing xanithum gum here) to provide the structure for the dough to rise. It still contains rice flour though. |
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