Looking for some expert advice on baking wheat (and milk) free

I have learned I am allergic to wheat recently, and milk and I am having an awful time. Needless to say I loved bread and loved baking it. I always added to recipes and played with different ingredients. I DO NOT have celiac disease where I must be completely gluten free. What I am after is wheat free recipes using 100% oats or maybe 100% rye flours or other non wheat grains. Spelt is also NOT an option.

Whenever I ask for wheat free recipes I am referred to gluten free bread recipes that are made from things like tapioca, rice and potato flour/starch. These starch based recipes give me terrible gas. Could someone help me create a recipe for oat or rye bread that will hold up cutting and not be just a crumbly mess when done? I have been experimenting, but so far it has been a horrible failure. I had a generic bread machine recipe that I have tried experimenting with. You can pick and choose liquids, sugars and flour for this recipe. I need to do these things in small quantities since I can't eat it that fast and don't want to throw out too many failures.

Please, I have tried the food allergy newsgroups and web sites. But these places only seem to supply me with these gluten free recipes and none take into consideration that this is a wheat allergy not a gluten free disease.

I was hoping somehow using bakers percentages something could be developed? I am interested in this method, though I know little about it.

Most gluten free recipes seem to rely on a large quantity of eggs to hold the bread together. One recipe I have requires 3/4 a cup of eggs using on egg and the rest egg whites. They also use guar gum and/or xathum (spelling??) gum.

Any suggestions from some who know more than I do about the chemistry of bread baking? I am most willing to make bread by hand if needed, as I also know how to do that. The bread machine has just been a quicker way to try some experimental recipes.

Thank you.

Jan

Reply to
Autumn
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I think you need to look a little harder. For example,

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largely rye flour, though it does have some rice flour (it's a muffin recipe, but muffins are breads, after all). Perhaps because it has a smaller percentage of rice flour, however, it may be more suitable for you. There are also some recipes made primarily with amaranth flour. You can start with some of the wheat/spelt-free recipes with smaller starch percentages, and play around with the proportions to see if any of them work for you.

At the risk of sounding insensitive, beggars can't be choosers. After you've experimented with using smaller percentages of the problem starches, if they still give you gas you might want to invest in something Beano. It's a small sacrifice to make if you really want bread.

Reply to
Rona Y.

Here's a non-sourdough rye bread recipe--it includes some tips. I've made various 100% rye breads, and the keys, I think, are to not knead too much and to not keep adding flour till the dough stops being sticky. Sourdough rye bread is best, and you should be able to find recipes for that easily enough.

100% Rye Bread

Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : rye

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 t dry yeast into 1/4 c warm water 1 c strong coffee cooled till just warm, and add 1 t blackstrap molasses

combine 3 c whole rye flour 1/3 c whole buckwheat flour and 1

1/4t salt. Add the yeast solution, and 3/4 c of the coffee mixture. If needed add the rest of the coffee to bring the dough together. Knead till soft and smooth, using a little water on your hands and board, but don't let the dough get sticky.

cover and let rest at room temp for 2 hours, using water on your hands, knead briefly and shape into a ball. LEt rest for 30 minutes more and then shape it into a long skinny loaf or 2, about 2" in diameter, use water as needed to keep the surface of the dough from cracking.

Proof on a greased cookie sheet, in a warm and humid place (85 degrees) until the dough is soft. perhaps 45 minutes. do NOT expect it to rise, cause it wont. bake in a hot and steamy oven for 20 minutes and then without steam for another half hour or so. 375 degrees

to do the steamy oven, take a heavy old pan, and place on the bottom of the oven, and when you put the bread in, pour a cup or so of boiling water into the pan, and IMMEDIATELY shut the door. have the pan preheated, too.

NOTES : Laurel's Kitchen Bread Book, starting PG 134...

storage life of Rye flour is perhaps a top of 6 weeks, before it deteriorates. Rye contains some proteins that could make gluten, but more significant are the cereal gums called pentosans, slimy characters with a tendency to viscosity. If you give them a chance they will slurp up the water before the potential gluten can form. over mixing or too rough OR too fast will make the dough bucky, brittle and likely to rip. The more rye flour in proportion to wheat, the more liquid it will take to make the dough come together. Rye will also ferment, and keeping the dough below 80 is required, or they will split apart when baked. The gluten is fragile, and may tear when handled.

Reply to
rebecca

So cutting them out has made your life worse? If so, its a common experience.

In >99% of cases the correct word is intolerant, not allergic. They are not the same. Whether its worth cutting wheat out is another matter, I suspect in most cases it is not. It is usually not the panacea it might seem.

A good stand in I've used is equal proportions of: rice flour or ground rice oats - process the bread mix if using oats unpowdered buckwheat and soya flour

Buckwheat is not a type of wheat.

All bread is starch based. You could try soya - important to not allow it to even begin to brown, even the laest browning makes it taste horrid. Soya is high protein and does not need egg to stay together, but it is a brittle inflexible bread.

The last ditch for bread is ground almonds. It is very low in starch. It is possible to make a bread from them, but with 50% fat and tough to digest protein, I would not consider eating any significant quantity.

But your best bet is probably wholemeal wheat bread.

cutting and

No. Bread contains 2 phases, starch and glue. Starch is the bulk, the flexible glue is what transforms it from crumbly mess to holdng together when moved. The glue in wheat bread is wheat gluten. Other possible glues are:

egg, works well many types of mashed fruit, prone to making the bread sticky glutinous rice - which contains rice gluten

Also I've not tried it, but you might manage to make some mileage from the various gums and gels.

yup

Forget the whole thing and eat wheat. Why?

  1. For the types of health conditions inaccurately diagnosed as wheat allergy, there are far easier more practical and more effective treatment options than cutting out wheat.
  2. Also the methods of diagnosing this condition are in most cases very inaccurate.
  3. The wheat elimination treatment is often worse than the problem its supposed to treat, and is best reserved for problems as serious as coeliac disease.
  4. Wheat elimination usually doesnt give significant result
  5. If there is genuinely a problem with wheat, cutting it out only means something else is likely to become the problem instead. The best way to deal with intolerances is not to narrow the diet, but to diversify it. This avoids further intolerances, minimises the results of existing ones, and sometimes improves nutritional status.
  6. Of all breads, wholewheat is the best nutritionally. Substituting basic starches will not help your health.

A good quality multimineral/vitamin usually achieves more result, but most multis on shop shelves would not come into that category.

NT

Reply to
bigcat

But intelligent Americans always travel abroad with a Maple Leaf badge in their lapels or flag attached to their luggage!

Graham

Reply to
graham

Thank you everyone for the replies. I have saved them all so I can work with them.

I had skin tests for my allergies and milk and wheat were the most reactive. My allergist says saying you are food intollerant is the same as saying allergic.

I am using Beano. I forgot to mention I am allergic to buckwheat too.

Sourdough is usally not an option since the started usually includes wheat flour.

Thank you for the rye recipe. I will try it really soon as I am almost out of bread this week.

Sincerely, Jan

Reply to
Autumn

Hi --

I'm afraid I mostly know about milk elimination, which is very easy when it comes to baking. But wheat ... have you looked at Japanese or Indian breads? I think some of those may be rice-based or potato-based, and hence might work for you.

I hope the suggestion helps ... or is even on-target!

--Beth Kevles snipped-for-privacy@aol.com

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-- a page for the milk-allergic Disclaimer: Nothing in this message should be construed as medical advice. Please consult with your own medical practicioner.NOTE: No email is read at my MIT address. Use the AOL one if you wouldlike me to reply.

Reply to
Beth Kevles

This is definitely not the case. Sourdoughs work best with rye and rye is IMHO the only grain that makes sourdough really necessary. If you are not allergic to rye there should be some good bread recipes for you.

Joschi

Reply to
Joschi Kley

do you know which type of skin test it was? You may well be talking about a test with 40% sucess rate.

of course, he makes a living out of it. Allergy is very different: look up anaphylaxis and compare to food intolerance.

NT

Reply to
bigcat

Jan, a Rye sourdough is quite possible, with NO wheat in it... only Rye.

RsH

----------------------- >Sourdough is usally not an option since the started usually includes wheat >flour. >

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Reply to
RsH

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