Join Date: Nov 2002
Location: Central Coast, California
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I think kamut is similar to spelt which are ancient forms of wheat. Some people with wheat allergies can tolerate spelt. I have made bread sucessfully substituting spelt for whole wheat in bread recipes. Oats and barley do not have much gluten so I don't think you'll have much success in a yeast bread but I'm not sure. I looked in my Laurels Kitchen Bread Book and they have some rice bread recipes - here's one (I have not tried it).
Brown Rice Bread
7 cups brown rice flour
1 tablespoon salt
2 2/3 cup tepid water
4 teaspoons active dry yeast
1/2 cup warm water
2 tablespoons honey
1/4 cup oil
1/4 cup Methocel (it says you can have your health food store order this thru Ener-G foods)
Start 12 to 18 hours before you want to bake
Mix flour and salt, and water. Beat for ten minutes.
Dissolve yeast in warm water. Add honey and oil. Then add to flour mixture. Mix by hand or with a machine until smooth. Add methocel and mix well. Dough becomes stiff.
Divide into 3 well-oiled loaf pans. Wet your hands and smooth the tops. Rice in warm, humid place until dough reaches top of pan. When pinholes appear, place immediately into preheatd 350 oven. Bake 45 minutes. Cool completely before slicing.
Store bread in refrigerator or freezer - it goes stale quickly.
Good luck . . . .
Cathe Olson, author The Vegetarian Mother's Cookbook, Simply Natural Baby Food, and LIck It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love.