Lean Doughs

Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.

Jan

23

2016

2

Any ideas for wheat-free bread?

By labradors

Forums:

Lean Doughs

In my search for something that wheat-avoiders would like, I've seen a few breads that use rice flour, cornstarch or potato starch and/or tapioca starch, and lentil or pea flour.

Of course, they also use xanthan gum, so that immediately made me think of Chef Jacob.

Chef (or anyone else who could help), do you have any experience with wheat-free breads, such as these, and could you point me towards some decent recipes?

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