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Hi All--

A couple of weeks ago, I posted a summary on beans/bean flour and the fact that both might cause some celiacs (myself being one) distress. As a result, I'm desparately seeking a good bread recipe that does not use bean flour and contains less rice flour than most recipes I've found. Currently, flour choices are a bit limited here in North Alabama, but if I can come up with a good bread recipe, I'll order what I don't have here. I know there are more than a few celiacs who can't have rice and even more who don't like or can't eat the bean flours, so I think there's a real need for new "mixes."

What's immediately available to me are white, brown and sweet rice flour, sorghum flour, almond flour, quinoa, potato flour, potato starch flour, tapioca starch flour, rice polish, rice bran, flax seed meal. What I need help with is combining the flours depending on the properties they impart, such as adding lightness or being "heavy," adding a chewiness, etc. How much flour is needed for a 9 x 5 loaf of bread? How much of each flour is needed?

I know we have some fabulous bakers on this list, so I would really appreciate some help in coming up with a whole new mix. The rice breads are inedible to me after eating breads made with bean flour, but not being able to tolerate beans, I'm stumped for a good bread. Please don't write to tell me that I really don't need bread in my diet or that I would be healthier without the added carbohydrates and fat - I know. But once in a while, I want a sandwich or a slice of toast in the morning....these things make me happy.

Thanks to anyone willing to help me. I will definitely summarize the versions I (we) come up with.

Cheers,
Ayn in Alabama



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