Swpocket's Blog

I really like using Domata flour. It is an all purpose gluten-free flour. When i make a bread recipe i just use it cup for cup in place of whatever flour is called for. It is even great for frying chicken! Which my daughter and I were missing terribly before i found this product. I buy mine at Hy-Vee grocery store, but they do have it for sale on line. The web site is www.domatalivingflour.com they have great recipes there also. I make their pizza crust recipe and we really love it.
Good Luck!

Do you have the book The Gluten Free Gourmet Bakes Bread by Bette Hagman? There is a good recipe in there for French Bread and Pizza dough. Also a good one for pita, hawaiian bread, a good one for basic rice bread, and lots of others. There are some that are egg-free or have egg substitute. I have adjusted some of the recipes adding sorghum flour as at least one portion in the blends, which is sweeter and has more the consistency of whole wheat flour. I prefer this to the straight white rice and tapioca and corn starch blends. You need to get xanthum gum available at health food stores or online from the gluten-free mall, and it helps to have a little unflavored gelatin in the recipes. I have used the flour blends adding the xanthum gum to other recipes I used before going gluten free, and most of the time they work ok. Of course, they don't raise quite as well, but they taste good. The pita recipe you can make smaller and use for hamburger buns or sandwich buns. Not bad.

Have you tried Chia seeds?
My daughter has celiac's and is also alergic to eggs and we use these as egg substitute all the time. You mix them with water let them sit for a while then use. They kind of look like clear fish eggs but work well and don't have any taste to them. One tsp of Chia seed mixed with 2 oz of water becomes one egg/eggwhite substitute.

Get back 2 you on the bread cant find my recipe.