diet and Sjogrens/Lupus

[Sleepy In Seattle]

In general, the more refined the flour, the more gluten/gliaden is in it....those are the things that make a stretchy dough and lovely, airy-textured baked goods - ESPECIALLY things like croissants, french bread, pizza dough, phyllo, pastries, etc.

You can make pretty great quick-bread-type things with gluten-free flour (cakes, brownies, pancakes, banana bread, etc - anything leavened with baking soda/powder), but anything traditionally leavened with yeast relies on the elasticity that gluten/gliaden provide. That's why GF bagels, baguettes, sandwich breads, etc are kinda...well, lame. No "stretch" to the dough.

Maybe some day they will come up with a good substitute that imparts that lovely, egg-y, satiny feel to GF flours....