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Jean Mangrum 03/17/11 |
My husband, we just discovered, is allergic to wheat. He's not a big bread eater, but on occassion likes toast. I tried a dozen recipes for bread and they were all brick like and dry. Until I dicovered at this site a recipe for gluten-free flour mix - 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour & 2 teaspoons xanthan gum. I then make my all time favorite, and well used, white bread recipe, substituting the gluten-free flour mix for the 3 cups white flour called for. I first tried it in the bread machine, but the outside got a little dark. So now I mix it in the bread machine and before it's final rise I remove it to a loaf pan, let it rise in a warm oven before baking it. He loves it. Just wanted to say thank you so much to whoever tested this flour mix and then shared it.
Jean Mangrum |
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ellen 03/18/11 |
You're welcome. |