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I have done less experimenting with breads, but I can confirm that the King Arthur one pan chocolate cake recipe works equally well with wheat flour or cup-for-cup GF flour. It's also intrinsically vegan, so it's my go-to for birthday cakes when I'm trying to feed a variety of dietary needs.
For gingerbread/spice cake, I also know that the Joy of Cooking parkin recipe is delicious with a cup-for-cup switch. It's somewhat denser/fudgier, but not unduly so. It also works fine with GF flour and vegan butter/milk substitutes.
If/when I remember more recipes I will pass them along!
Would love to hear the results from the bread baking, I’ve also heard from people who have traveled in Europe that they could eat wheat without issues there as well…. Also, could see micro plastics creating an affect similar to how gluten mechanically affects our digestive systems, that’s a scary sad thought :(
It turned out alright! It tastes like a half-decent artisanal loaf. I used this recipe but used different flours: spelt instead of buckwheat flour, tapioca starch instead of potato starch and white rice instead of brown rice. Definitely something I hope to refine over time, but like... it's bread.
my dad has been gluten intolerant for nearly 15 years now (also not celiac but can't have the main 4 of barley, rye, oats and wheat) so I keep an eye out for stuff. his latest favourite is the artisan loaf from theloopywhisk that uses psyllium gel. looks like you already found it though!
Yeah, it's a pretty good recipe and I feel like there's room for me to kinda experiment with the flour-types and hydration. Definitely gonna try that one out again to see if I can make improvements, cause it's pretty good.
yeah my dad has been tinkering with the flour mix, but to find out what works best with the stuff available in the uk.