>This is my first time posting on any list so I hope this goes through
>ok. I have a co-worker who has been diagnosed with multiple food
>allargies including wheat and gluten. Yeast is no problem. She has made
>3 loaves of bread with very expensive rice flour and all 3 times it
>flopped. She substituted equal rice flour for flour in the recipe book
>that came with the machine.
>Does anyone have any information about baking with rice flour or recipes
>to share?
There are many types of flour available, but only wheat contains the necessary
components glutenin and gliadin which combine to form the gluten found in
doughs prepared from wheat flour. Unfortunately, without the gluten and its
elastic web like structure yeast dough will not rise and that's exactly what
your friend is experiencing.
I would suggest she try batter bread recipes and substitute rice flour for the
wheat flour. The difference between batter bread and yeast bread is that
batter bread uses no yeast it uses baking powder or baking soda or some
combination of each, therefore no gluten structure is necessary. Be careful
though, it's tricky trying to convert a yeast bread recipe to a batter bread.
Best you start first with a recipe specifically for batter bread and go from
there.
Sorry the news couldn't have been better, but your friend has just experienced
one of the major gotchas of bread baking.
Happy Baking
Don