So, I emptied my kitchen of items known to contain gluten and went to the store. After tasting a loaf of gluten free bread available from the local store, I started doing research on the internet and bought a gluten free cookbook. I was very disappointed with the baked goods I was able to produce by following the recipes. Frankly, my kindergarten glue tasted better. So I bought better books. The results were not much better and the recipes contained too many ingredients. It seemed as if they were trying to make up for the nutrition taken out of the gluten free flours etc available. The recipes included a lot of ingredients I would not normally eat such as gelatin, dried egg white, nut powders and so on. The flours were all bleached white devoid of nutrition. Eventually, some whole grain flours came out. But, every time I baked with them by breads, rolls etc had a “bite” to them. I initially thought it was the xanthum powder so I tried guar gum which was even worse. After many failed attempts at baking without xanthum gum, I conceded defeat. Baking without xanthum gum is simply impossible with gluten free flours.
I started grinding my own flours in my coffee mill and blender. They were quite coarse but the “bite” was gone. I finally bought myself a grain mill and bags of whole grains such as sorghum, buckwheat groats, millet, amaranth, teff, quinoa and brown sweet rice and started to play. I realized that I didn’t have to add all that extra stuff to get a good loaf of bread. My breads, cookies, crackers, rolls contain the multi flour blend and basic ingredients found in most kitchens.]]>