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