Karina's Adoption
No, I'm not announcing any furry new arrivals here at Casa Allrich. I'm the adopted one, you see. By Book of Yum.
And I'm moved and wowed (and quite frankly, tickled pink!) by Sea's absolutely lovely post about Karina's Kitchen for her brand spanking new blog event, Adopt a Gluten-Free Blogger.
Stop by and check it out. And tell Sea I said, Hola.
![Karina's Kitchen: Recipes from a [Gluten-Free] Goddess Blog](http://i30.photobucket.com/albums/c330/crowdreamer19/KarinasKitchen_Footer400.jpg)
vegan
gluten free
dairy free
4 spoons in the pot:
Karina,
I thought Sea wrote a lovely post. Maybe you will be inspired to take one of us gluten free blogging juniors under your motherly wing next month?
x x x
Hey I just read the comment about 'anonymous'; damn, I want to be a Little Lebowski Urban Achiever, or maybe I should just be 'the Dude', hmm, or I guess I might even aspire to be,'the Cowboy' - If only I didn't use so many cuss words....
Hi, I just found your blog from a friend. I have just started eating GF in the last month. I cannot find a good basic bread recipe that is GF. My problem is where I live (Lima, Peru) I cannot find xanthan gum, potato starch, or tapioca flour. I also don't have access to any pre-moxed flours. I have amaranth, brown rice, quinoa and little bit of arrowroot flours. I also don't have any libraries where I can check out GF books. All the recipes I find on the net call for xanthan gum. Can you please help me? I have spent way too much time and money baking only to come up with wet, heavy, gooey, gross messes.
Hi Naomi- er, The Dude. Or Duder, Duderino if you're not into the whole brevity thing. ;)
Dena- I'm not sure I can help you much from here in northern New Mexico.
One thought I had- tapioca is known as manioc- or cassava, yuca- in South America. Manioc flour is used in Brazil for a particular kind of Brazilian bread that is naturally gluten-free. Do you have any Brazilian grocers in your area? I might start there.
In North America the brand of manioc flour mix is called Chebe.
All the flours you mention are quite heavy and need other "lighter" flours (starches) to help make the bread fluffy. Tapioca/manioc might work- but breads with those heavy flours are going to be dense...
For a substitute for xanthan gum you could use guar gum, or even a teaspoon of plain gelatin. If you can do eggs, use an extra egg white to help bind.
Hope that helps.
Good luck!
Karina
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