2 Responses to “Rye Cornmeal Bread”

1. Janine Michelsons Says:
   March 30th, 2010 at 5:33 pm

   Hi MEPS and Barry!!

   Our naturopath friend (TR) told me to not eat wheat for a month to see if I’m intolerant to it. Knowing you’ve got a great site I was just browsing to find something wheat free (quinoa or wheat-free breads). Would this rye cornmeal bread work without the 2 teaspoons gluten? Is that a necessary part of the chemistry to make the bread bake correctly?

   Thanks!!

   Love,

   Janine

2. meps Says:
   March 31st, 2010 at 12:27 am

   Hi, Janine,
   If you make it without the gluten, it won’t have any binding agent, and it won’t rise properly. Also, rye flour is not wheat, but it is also not gluten-free, so it depends on whether TR is recommending that you avoid wheat or gluten. I don’t have any wheat-free bread recipes in my gluten-free section, but I’ll get one from Barry’s sister, Julie, and post it for you.

   Here’s a list of flours that identifies which ones are also gluten-free: http://www.wheat-free.org/wheat-free-flour.html

   And here’s a valuable article about xanthan gum, which is often used to substitute for gluten in wheat-free baking recipes: http://noglutennoproblem.blogspot.com/2008/10/xanthan-gum-demystified.html

   We’re going to try a wheat-free diet in the near future, so we’re right behind you! Let me know what you figure out.
   =) Meps

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