At last baguettes that are gluten free by design!

17/1/2013

Finally, after a long program of tests and trials, and "almost right" results ... A crisp crust and light crumb combined to give a really tasty baguette!

This recipe looks like a mother for a new range of artisan bread.

2 Comments

Alice link

2/10/2013 09:37:08 am

Hi there,

I've heard that buckwheat and millet although gluten free are high in oxalates which aren't good for you- does the fermenting process lower the oxalate contents of buckwheat and millet?

Thanks

Chris Stafferton

2/10/2013 11:28:34 am

Hi Alice,

Thank you for asking.
It is a very technical question. I have not been able to find enough information to form an opinion, and I do not have an adequate technical background to provide an informed opinion. I have found the following article that suggests fermentation may assist in reducing the level of oxalates:
http://apjcn.nhri.org.tw/server/apjcn/8/1/64.pdf

Other information I have read suggests most flour used in GF baking may have issues for people with oxalate sensitivity, this includes arrowroot, bean and pulse flours.

If oxalates are an issue for you please consult your doctor, health care professional or dietician.

Kind regards,

Chris

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When I had to go gluten free I was disappointed at the taste and texture of gluten free baked foods that were available. Packet mixes were very disappointing. So I started to develop recipes that are good to eat.
There was so much to learn along the way. Eventually I made progress with bread that looked, felt, smelled and tasted like real bread! From there I have been exploring and learning more about basic gluten free ingredients to make a range of bread, pastry and pasta!

Featured bread

At last baguettes that are gluten free by design!

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