Hi Sue, I have recently been told that my body in intolerant of Wheat and dairy. I have always baked my own bread (whole grain) and now what a shambles I have.5 years ago cookingjules
Of course you know that the gluten in wheat is the best, but not for me. I use Xanthum and it helps but the bread is dense and somewhat tasteless. My moms recipe calls for potato water (water from boiled potatoes). I have used some of the mixes, but they are expensive and the experiments are getting costly. I figure once I get a good bread recipe, I'll adapt for hot dogs and hamburger buns. I have lots of gluten/wheat free breadcrumbs. Any input is so welcome.
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