When I started baking gluten free bread I used flour mixes from the supermarket. They were OK, but ...
Well, really they weren't OK. They worked because they included gums, and they were only mixes of starches, and there was no real flavour. Of course there was little of nutritional value. It meant that I had to add 'body' to the dough to make tasty bread. Gradually I found sources of gluten free flours like buckwheat, millet, brown rice, quinoa, sorghum and amaranth. Teff was not available in those days. Every now and then I would find something new, but there was always a nagging question about how fresh the flour was; sometimes I suspected
Well, really they weren't OK. They worked because they included gums, and they were only mixes of starches, and there was no real flavour. Of course there was little of nutritional value. It meant that I had to add 'body' to the dough to make tasty bread. Gradually I found sources of gluten free flours like buckwheat, millet, brown rice, quinoa, sorghum and amaranth. Teff was not available in those days. Every now and then I would find something new, but there was always a nagging question about how fresh the flour was; sometimes I suspected
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