In article . com>,
"Doug Freyburger" > wrote:

> > My (very limited!) experience with making wheat-free bread is that it
> > doesn't rise properly. Assuming that we want to make a wheat-free,
> > gluten-free bread, what do you recommend, to keep it rising?
>
> Rising is usually from yeast. Yeast thrives on gluten. Wheat has
> the most gluten. You could add vital wheat gluten but unless the
> only thing you're interested in is the carb count that would defeat
> the purpose.
> So try an alternate rising method, a chemical one like baking soda.
>

Yeast eats the carbohydrate portion of flour, I thought. The gluten
(protein) in the dough forms a "web" which traps the carbon dioxide
bubbles produced by the yeast, which makes the dough rise.

Miche

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WWMVD?