Isabella Woodhouse wrote:
> Because of the lack of gluten, GF bread doesn't hold together well like
> regular bread (which is why I so rarely eat bread) and dries out very
> rapidly. Store-bought GF bread, almost always bought frozen, is
> especially difficult--- even the best brands like Tinkyada. As soon as
> the bread picks up a little moisture from whatever you put on it, it
> starts to crumble and fall apart. That is unless, of course, it isn't
> one of those hard-as- cardboard brands that break your teeth. So, a GF
> sandwich is best made immediately before consuming.

The problem is that bread is gluten. Gluten is the protien that stetches
when bread rises and gives it it's shape and texture. Gluten free bread made
from wheat would be basicly wallpaper paste (wheat starch).

You can make wheat free products with gluten from other sources and people
with wheat alergies can eat them, but people who have gluten alergies can not.
Note that they are seperate alergies but many people have both.

So far, no one has figured out how to make bread with similar protiens that
do not trigger either a gluten or wheat alergy and give it the "rise".

On that note someone brought 2 boxes of very expensive oat matzah to our
seder this year. He ate the required 4 bites and abandoned them. I felt
that they tasted like oatmeal and with something sweet and fruity they
were edible, but no one else did.

I suppose if you were willing to experiment you might try something like
soy or chickpea flour as they are high in protiens which are not gluten.
Both are used in cooking as wrapping dough and "breading" in some
cultures, but I've never seen them used in bread.

Geoff.

--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM