Lemmy Bread

875 readers

2 users here now

Community to gather your best bread recipes and answer questions bread related.

Rules:

Be kind
Must be bread or baking-related
No SPAM, bots, trolls, or personal attacks
No advertising posts
Recipe, crumb pic, and source preferred
No NSFW Content
No photos of children

founded 1 year ago

MODERATORS

[email protected]

Gluten free? (lemmy.world)

submitted 10 months ago* (last edited 10 months ago) by [email protected] to c/[email protected]

12 comments fedilink hide all child comments

Hey everyone, does anyone know how to make gluten free bread that might be as soft and fluffy as that previously posted Japanese milk bread appears to be?

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 1 points 8 months ago

That’s a mostly rice and starch blend. Can work for pastry and cakes etc.

Rice flour negatives:

Tends to make things that go stale super quickly
Depending on where grown, rice takes up arsenic from the soil which is a seriously toxic metal
Depending where grown, under what conditions and how it’s stored and processed, rice can have a microorganism that produces a serious toxic chemical called aflatoxin which cannot be mitigated by cooking.

The EU is studying these risks in populations that eat diets high in rice. In the US, there have been academic studies. You can get a good lay summary of the issues on the Lundberg Farms website. They do their best to minimize these toxins in the rice products they sell but when you buy rice flour you have no idea of where or how that rice was grown or processed.

For bread you will need different recipes. Suggest looking for ones that don’t call for a commercial flour mix and that include psyllium.