Comment on Caputo Gluten Free Flour: Review & Recipes by Chantal.
Hi Sharon! It’s confusing for sure! It’s supposed to be safe for people with celiac disease as per their testing methods, but it contains wheat starch, which is not safe if you have a wheat allergy. Some people are allergic to wheat but don’t have celiac disease. Those people might be okay with barley or rye if not cross-contaminated with wheat. So they can consume gluten-containing foods but not wheat. Does that make sense? I’m in multiple celiac groups, and many consume the Gluten-Free Caputo flour and love it. Many prefer to avoid it and don’t want to take a chance. King Arthur’s Gluten-Free Bread Flour with wheat starch is now available in the US. That company includes more information on the product page of their website. Consuming gluten-free wheat starch is a preference and might not be suitable for all. I trust products that are labeled and certified gluten-free. Whether or not wheat starch is healthy is a whole other conversation.
Recent Comments by Chantal
Homemade Maple Cream with Stand Mixer
Hi Cara! Ideally cool to 90 degrees. It might take longer to stir and transform into cream if the syrup is still too hot. You’re probably getting my reply too late… what did you end up doing? Or did it work for you to stir at the slightly higher temperature.
Yeast-Free Buckwheat Blender Bread
Hi June! I think I might of answered your question on a different platform but I’ll answer here again in case it can help someone else. You can definitely mix in the roughly mashed banana with some add-ins like nuts after the blending step. It creates a more textured bread instead of a smoother texture but it is equally delicious.
Nutritious Gluten-Free Vegan Zucchini Quick Bread (Oil-Free)
Hi Ann! Did you use a preheated Dutch oven to bake the bread? With this recipe, ensuring your oven is preheated as well as a large Dutch oven really helps with the moisture.The smaller grated zucchini is fine. Did you use whole psyllium husk? Was your yogurt very thin?
Yeast-Free Buckwheat Blender Bread
Hi Megan! This is a reply that I shared with another baker with the same question.
I did test the recipe with buckwheat flour, but the results weren’t as great but comparable. I’ve been looking for my notes as I tested this variation before the holidays. The idea would be to use 175g of light buckwheat flour to replace the 175g of buckwheat groats with enough water to moisten the mixture. You’ll need at least one cup of water, possibly a bit more. I would still use a blender to help blend/purée all the ingredients into a smooth batter-like dough. If you try it before I find my notes or try it again, please share your results with us.
7-Inch Sourdough Boule (GF/V)
Hi Lisa! With the cassava flour sourdough starter did you change any other ingredients in the bread recipe? It’s possible that using a grain-free starter such as cassava starter could have contribute to a dough texture with more moisture. Did you try again after this attempt? I realize you posted your comment a few months ago but I’m just seeing it now.
