Brown Rice & Buckwheat Gluten Free Sandwich Bread

[Jacques]

And sorry forget-me-not for the bad info.

No worries, I was actually just admiring the great source of info and the level of responsibility people in this forum has. You hardly see that elsewhere ;)

Indeed, but you are quite an example of that.

 

[Stranger]

Thank you Gandalf :)

So, I must rely on your expertise. Ok then. I just cancel the rice flour! Instead I could use more buckwheat or corn flour. Don't tell me there is still gluten in that recipe :/

There is no gluten in buckwheat, quinoa and amaranth.

To my knowledge, there is no gluten in corn. However most of the corn seeds have been genetically modified. So maybe it would be better to avoid it if you can.

Uh no, corn has nearly 50% of corn gluten, which in some studies has behaved even more toxic than wheat gluten. Here is a crash course on the subject:

http://www.sott.net/articles/show/214322-What-is-gluten-intolerance-

Ah, what a relief! This presentation finally closed the gaps in my knowledge about gluten and I was able to connect the dots. I struggled quite a long time with its coherences. Thanks a lot for posting. :)

Though, corn das not contain nearly 50% gluten but the protein part of corn does contain nearly 50% (55 exactly) of the prolamine fraction of gluten. I just want to be accurate because otherwise it is not easy to understand for some people. At least I was confused about this until I watched the presentation.

 

[Cosmos]

Thank you Gandalf :)

So, I must rely on your expertise. Ok then. I just cancel the rice flour! Instead I could use more buckwheat or corn flour. Don't tell me there is still gluten in that recipe :/

There is no gluten in buckwheat, quinoa and amaranth.

To my knowledge, there is no gluten in corn. However most of the corn seeds have been genetically modified. So maybe it would be better to avoid it if you can.

Uh no, corn has nearly 50% of corn gluten, which in some studies has behaved even more toxic than wheat gluten. Here is a crash course on the subject:

http://www.sott.net/articles/show/214322-What-is-gluten-intolerance-

the presentation doesn't show uo for me on SOTT !?
can somebody provide the link ?

Ah, what a relief! This presentation finally closed the gaps in my knowledge about gluten and I was able to connect the dots. I struggled quite a long time with its coherences. Thanks a lot for posting. :)

Though, corn das not contain nearly 50% gluten but the protein part of corn does contain nearly 50% (55 exactly) of the prolamine fraction of gluten. I just want to be accurate because otherwise it is not easy to understand for some people. At least I was confused about this until I watched the presentation.

Mod's note : Edited to fix the quotation boxes

 

[Stranger]

http://www.viddler.com/explore/GlutenFreeTV/videos/9/

 

[Cosmos]

thanks Stranger

 

[Faith]

Thank you Psyche for the link and the info. Didn't know there was such a thing as "corn gluten".

And sorry forget-me-not for the bad info.

:P So much for the expansive 'gluten free' breads I bought before. No need for an apology, Gandalf. There are so many conflicting pieces of information out there. I'm glad that I am not on my own.

So what is left of this recipe? Maybe I should switch to Eisenheim's bread. Sounds delicious by the way. But that baking powder troubles me. Isn't that the backdoor for all the evil ingredients? :/ I should have cleared my knowledge before I went shopping. Rice flour, masa harina and corn starch are game over.

I guess I could replace the Baking Powder by Xanthum Gum and Active Dry Yeast. I mean, even if there was a bit gluten in it, it still would be far better than just eating any bread, wouldn't it? I am just getting started.



EDIT: proposed a probable solution

 

[Faith]

What about buttermilk or dry milk powder? It's often found in bread recipes. I should avoid dairy products like cheese and milk itself, but it's OK to consume small amounts of it? I guess the more healthy diet is not a perfect diet, rather an optimized one. It's about decreasing the amount of bad ingredients little by little. So it's better to consume rice noodles rather than wheat noodles, ricemilk instead of buttermilk, even if there is some gluten in rice. Otherwise I would feel quite overstrained. I simply try to slowly approximate to the ideal diet little by little. You think that's wise? :P



EDIT: ricemilk instead of buttermilk

 

[Faith]

Bread Eisenheim :)
500 gr buckwheat flower
1 table spoon of baking powder
200 gr of ground walnuts
3 table spoons of coconut oil
3 teaspoons of salt (or less if you prefer it more blend)

I will try this :D I wonder if I could replace the baking powder by Xanthum Gum (or carob bean gum) + Active Dry Yeast. Hmm... maybe it would be better to find a gluten free baking powder. I don't want to complicate this.

 

[Human]

I wonder if I could replace the baking powder by Xanthum Gum (or carob bean gum) + Active Dry Yeast. Hmm... maybe it would be better to find a gluten free baking powder. I don't want to complicate this.

Well, many things that are labeled as gluten-free actually contain gluten. For example rice milk is one of usual things.
Also, most of baking powders (up till now all, that I've checked) have corn starch as an ingredient.

On the other hand, main ingredient in baking powder is after all baking soda (sodium bicarbonate is its chemical name, if I'm not mistaken). So, why not use that instead?
I've been using it in everything that needs some kind of lift. Buckwheat blinis for example. And they turn out just fine.

 

[Ollie]

You could replace Baking powder with 1/2tsp cream of tartar and 1/4tsp bicarbonate of soda. Also, it is possible to get gluten-free Baking powder too.

 

[Faith]

Also, it is possible to get gluten-free Baking powder too.

Many baking powders contain corn starch, which make them fake-glutenfree, so to speak. I can't tell if corn starch would be that bad.

 

[Faith]

Ok, basically I need stuff to blow up the paste like yeast, leaven starter or baking soda (baking powder). Then I need a thickener like xanthum gum, carob bean gum or some kind of starch. So I could use baking soda + carob bean gum instead of baking powder, right? :D

 

[Mrs. Peel]

What about buttermilk or dry milk powder? It's often found in bread recipes. I should avoid dairy products like cheese and milk itself, but it's OK to consume small amounts of it? I guess the more healthy diet is not a perfect diet, rather an optimized one. It's about decreasing the amount of bad ingredients little by little. So it's better to consume rice noodles rather than wheat noodles, ricemilk instead of buttermilk, even if there is some gluten in rice. Otherwise I would feel quite overstrained. I simply try to slowly approximate to the ideal diet little by little. You think that's wise? :P



EDIT: ricemilk instead of buttermilk

If you are going gluten and dairy free, it is NOT ok to consume small amounts of it. Even the smallest amount sets your system back to square one in the need to eliminate it from your body.

 

[Nienna]

What about buttermilk or dry milk powder? It's often found in bread recipes. I should avoid dairy products like cheese and milk itself, but it's OK to consume small amounts of it? I guess the more healthy diet is not a perfect diet, rather an optimized one. It's about decreasing the amount of bad ingredients little by little. So it's better to consume rice noodles rather than wheat noodles, ricemilk instead of buttermilk, even if there is some gluten in rice. Otherwise I would feel quite overstrained. I simply try to slowly approximate to the ideal diet little by little. You think that's wise? :P



EDIT: ricemilk instead of buttermilk

If you are going gluten and dairy free, it is NOT ok to consume small amounts of it. Even the smallest amount sets your system back to square one in the need to eliminate it from your body.

And it takes 6 months to eliminate gluten completely out of the system, so eating just a little here and there doesn't do you any good at all.

 

[Faith]

I see... :/

I am well aware that I won't get the proper results by slowly modifying my diet. It should be an approximation process. This makes it easier to reach that final ideal diet, or so I think. I want to get used to the new way, wean myself from the old habits. This bread is one stepping stone on the way to the ideal diet. Don't you think a step by step approach would be wise, since I am an absolute beginner to health and cooking? To me it's a science that needs to be practiced piece by piece, a modular set of food elements. But maybe there is an easier way, I don't know. Or do I make things too easy for myself?

I appreciate your objections, Mrs. Peel and Nienna. I am a beginner. :P



EDIT: last sentence

second EDIT: modified the post a little