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What really works when baking non-gluten breads? Best recipes?

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What really works when baking non-gluten breads? Best recipes?

EclecticEater | Dec 27, 2008 11:01 PM

I ate some millet bread in DeLand Florida, on a recent visit there, and it was shaped into bagels and really tasted good and light, a little onion-y and garlic-y. It was made, according to the ingredients, only with millet flour. So, unless there's a local store that produces such breads, I'd love to bake-it-myself. Any of you chowhounds have experience with this kind of thing? I'm evidently allergic to wheat and yeast and sourdough and this looks like a good way out of that allergy. I live in Southern California in Orange County but, of course, if I'm baking it myself, it doesn't matter where I reside, does it? I tried using oat and millet flour with corn meal and baking powder and soda but it didn't come out very well. I look to you guys for guidance here... TYhanks in advance...

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