no-knead bread

[Guest guest]

Hi folks,

 

I've been lurking for a while but I'm back in the fold now after finally

'getting' that I feel much better when I'm gluten-free [though not a celiac] and

at least vegetarian. I do have some dairy products, I admit. :o/

 

I recently saw a video on youtube.com for no-knead bread that looked awesome.

Instead of kneading several times, you just let the dough rise for 12-24 hours,

and then place it in a preheated cast iron dutch oven and bake at 500 degrees

for 30 minutes. I think you then remove the cover and bake for another 15

minutes, but I'll have to watch the video again to be sure. Here it is:

 

 

Of course, the recipe calls for wheat flour. Would a gluten-free flour work just

as well? I've never made any kind of bread before, but I'd really like to try

this.

 

Also, is it absolutely necessary to add xanthan gum and tapioca starch to

gluten-free flours? I need to use organic ingredients, and they're very

expensive.

 

Thanks,

 

LaVonne

[Guest guest]

, LaVonne Ellis <c-i-

s wrote:

>

> Hi folks,

>

> I've been lurking for a while but I'm back in the fold now after

finally 'getting' that I feel much better when I'm gluten-free

[though not a celiac] and at least vegetarian. I do have some dairy

products, I admit. :o/

>

> I recently saw a video on youtube.com for no-knead bread that

looked awesome. Instead of kneading several times, you just let the

dough rise for 12-24 hours, and then place it in a preheated cast

iron dutch oven and bake at 500 degrees for 30 minutes. I think you

then remove the cover and bake for another 15 minutes, but I'll have

to watch the video again to be sure. Here it is:

>

>

>

> Of course, the recipe calls for wheat flour. Would a gluten-free

flour work just as well? I've never made any kind of bread before,

but I'd really like to try this.

 

[...]

 

I would guess (and that's all it really is) the answer is

that it would not. I believe gluten is an integral part of

the slow rise in these no-knead techniques. It's just that

it uses chemistry rather than physical manipulation to get

the " development. "

 

Hoping, for your sake, someone tells me I'm wrong.

 

 

-Erin

check out my gluten-free vegan cookbook:

http://www.zenpawn.com/vegblog/store.html