<<Disclaimer: Verify this information before applying it to your situation.>>

Dear Listmates,

During the past couple of weeks I have been testing two different recipes
and one variant that yields "soft textured breads" with "mild flavor."
Although I have historically not found this style of bread to be my first
choice, there are a number of people that prefer soft textured and mild
flavored breads to robust breads. Direct contact with a food professional
and indirect contact with another, plus taste-testing with friends and
family, shows that people are poles apart when it comes to what they say
good bread tastes like. Wishing to be more democratic (This is a personal
statement, not one of politics.), I have tested three different recipes for
soft textured, mild white bread. And you know what - all three are all quite
good. Still, this doesn't change my own personal preference, nor my
family's.

One of the breads uses a commercial mix, and it couldn't be easier. And the
other two are based on a recipe that has made its rounds of the internet
starting in 2003. I think the 2003 recipe is quite good, and I think that it
can be made even better with more modern ingredients - navy bean flour and
Expandex. I know that you must be getting tired of hearing this. No, I am
neither a shill of Heartland who makes the navy bean flour and packages
Expandex nor of Corn Products who makes Expandex. I'm certain that other
gluten-free mild bean flours exist, and I do know that Corn Products doesn't
have the monopoly on the modified tapioca starch market. These specific
products are reasonably easy to get and may get easier if the rumor is true
that Whole Foods Market becomes the retailer. (Rumor truth is to be
determined. Let me know!)

By the way, I don't recommend using the interesting bean flours from Indian
groceries unless they have been tested with a reputable R5 test kit and
packaged with a gluten-free statement. Many of these millers in India and
the US are said to grind all forms of products into flour in their mills and
don't take precautions to ensure that there is no contamination. South
Asians, as it turns out, do have gluten intolerance issues, but some of them
in India and Pakistan are so poor that they can't go to doctors that can
determine the cause of their problem.

You can check out the new bread tests on
http://home.comcast.net/~vhdolcourt/bread/ . Read the first section and then
navigate down the page to Experiment-8 and click through.

I want to anonymously thank the people that have been a part of this. They
know who they are.

I'm always interesting in hearing your comments, and I try to respond to all
emails.

Vic-Sunnyvale, CA

*Support summarization of posts, reply to the SENDER not the CELIAC List*
*******
To unsubscribe, email: mailto:[log in to unmask]
*******