Member
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Join Date: Sep 2006
Location: Canada
Posts: 574
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Member
Join Date: Sep 2006
Location: Canada
Posts: 574
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Congratulations!!
If egg replacer works in it then it is an egg free recipe (or can be).
I would like to know about the texture after rising. Is it like a gluten dough that can be molded? Or is it more like a batter? (which is what I get using Cara's Best Buns). I need something that I can mold because I really want to start making challah again for our orthodox Christmases. It's been 3 (4?) years now and it just doesn't feel right without the challah bread... which is braided.
I would think buckwheat would work out the same. The things that I get a 'gluten type' feel from are things that I use a fair amount of buckwheat. ie. waffles.
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Kind regards,
KimS
formerly pakisa 100 at BT
01/02/2002 Even Small Amounts of Gluten Cause Relapse in Children With Celiac Disease (Docguide.com) 12/20/2002 The symptomatic and histologic response to a gf diet with borderline enteropathy (Docguide.com)
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