Buckwheat bread (left) and linden leaf flour bread (right).
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Baking Breads with Non-wheat Components along with all the trcipes employing Baking Breads with Non-wheat Components presented on this site, with 0 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Baking Breads with Non-wheat Components recipes added to this site.
These recipes, all contain Baking Breads with Non-wheat Components as a major wild food ingredient.
The adulteration of bread flour is a process/phenomenon that's probably as old as baking itself. Initially this was just grit picked up during the grinding of the grain. Then it would have been the addition of seeds (like sesame seeds) and spices to the bread. These breads would have been based on low gluten grains such as emmer wheat or barley so, even when leavened, these breads would not have risen like modern breads.
Gluten is a chemical generated in the grains of triticaceae grasses (specifically wheat). Close relatives of wheat like barley and more ancient wheats like emer contain much less gluten. The more distantly related oat has very little gluten (but no none). Other grasses like rice and various forms of millet: large-grain like sorghum and foxtail millet or small grain like teff or fonio contain no gluten. Pseudograins (from dicot plants) like buckwheat or quinoa also contain no gluten.
It now appears that millets might well have been the first grains farmed by humans, so the first breads might have been gluten free. However, once you start leavening bread, the yeast converts sugars into carbon dioxide and alcohol. It's the gas that gives bread its lightness. This is because gluten cross-links in the bread and the more wheat flour is worked the more this cross linking happens. These cross-links trap in the gases generated by the action of yeast, which is what makes bread rise. When the bread is baked the gases are heated and expand. Because they are trapped by the gluten crosslinks, this opens up the texture of the bread, giving it lightness.
Once modern high-gluten strains of wheat had been developed (the so-called 'strong' bread flours) this significantly improved the characteristics of bread (the lightness and crumb). But it also lead to the adulteration of bread. Indeed, strong bread flour can be blended with up to 20% non gluten containing adulterants whilst still maintaining its 'rise'. Of course, adulterating bread makes it cheaper and this has been an issue throughout history.
Despite the connotation, the adulteration of bread is not always a bad thing. Sometimes it can be used to improve bread quality and nutrition. It was the Romans who first blended pea flour into bread. All wheat flour is deficient in the essential amino acids lysine, threonine, and methionine. So a diet primarily based on wheat products is inherently unhealthy. However, pulses (beans, peas, lentils) contain these amino acids. So if you mix bean flour with wheat flour you obtain a complete source of all amino acids (hence the prevalence of grain and bean dishes across the world).
This is why the UN is pressing for grain+bean breads in many traditionally poorly-nourished countries across the globe.
During the Second World War, when wheat flour became increasingly scarce many adulterants such as peas, beans, linden leaf flour, chestnut flour, hawthorn flour, burdock root flour, beech nut flour, acorn flour and others.
Examples of totally gluten free breads would be Fonio Bread
or Buckwheat Flour Bread. You can also use this site's gluten-free dry flour mix as a substitute for wheat flour in any recipe.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Baking Breads with Non-wheat Components recipes added to this site.
These recipes, all contain Baking Breads with Non-wheat Components as a major wild food ingredient.
The adulteration of bread flour is a process/phenomenon that's probably as old as baking itself. Initially this was just grit picked up during the grinding of the grain. Then it would have been the addition of seeds (like sesame seeds) and spices to the bread. These breads would have been based on low gluten grains such as emmer wheat or barley so, even when leavened, these breads would not have risen like modern breads.
Gluten is a chemical generated in the grains of triticaceae grasses (specifically wheat). Close relatives of wheat like barley and more ancient wheats like emer contain much less gluten. The more distantly related oat has very little gluten (but no none). Other grasses like rice and various forms of millet: large-grain like sorghum and foxtail millet or small grain like teff or fonio contain no gluten. Pseudograins (from dicot plants) like buckwheat or quinoa also contain no gluten.
It now appears that millets might well have been the first grains farmed by humans, so the first breads might have been gluten free. However, once you start leavening bread, the yeast converts sugars into carbon dioxide and alcohol. It's the gas that gives bread its lightness. This is because gluten cross-links in the bread and the more wheat flour is worked the more this cross linking happens. These cross-links trap in the gases generated by the action of yeast, which is what makes bread rise. When the bread is baked the gases are heated and expand. Because they are trapped by the gluten crosslinks, this opens up the texture of the bread, giving it lightness.
Once modern high-gluten strains of wheat had been developed (the so-called 'strong' bread flours) this significantly improved the characteristics of bread (the lightness and crumb). But it also lead to the adulteration of bread. Indeed, strong bread flour can be blended with up to 20% non gluten containing adulterants whilst still maintaining its 'rise'. Of course, adulterating bread makes it cheaper and this has been an issue throughout history.
Despite the connotation, the adulteration of bread is not always a bad thing. Sometimes it can be used to improve bread quality and nutrition. It was the Romans who first blended pea flour into bread. All wheat flour is deficient in the essential amino acids lysine, threonine, and methionine. So a diet primarily based on wheat products is inherently unhealthy. However, pulses (beans, peas, lentils) contain these amino acids. So if you mix bean flour with wheat flour you obtain a complete source of all amino acids (hence the prevalence of grain and bean dishes across the world).
This is why the UN is pressing for grain+bean breads in many traditionally poorly-nourished countries across the globe.
During the Second World War, when wheat flour became increasingly scarce many adulterants such as peas, beans, linden leaf flour, chestnut flour, hawthorn flour, burdock root flour, beech nut flour, acorn flour and others.
Examples of totally gluten free breads would be Fonio Bread
or Buckwheat Flour Bread. You can also use this site's gluten-free dry flour mix as a substitute for wheat flour in any recipe.
The alphabetical list of all Baking Breads with Non-wheat Components recipes on this site follows, (limited to 100 recipes per page). There are 0 recipes in total:
Bird Cherry Flour Bread
Rice Flour Bread
Black Eyed Pea Flour Bread
Linden Leaf Flour Bread
Chestnut Flour Bread
Burdock Root Flour Bread
Pumpkin Seed Flour Bread
Gram Flour Bread
Maize Flour Bread
Potato Starch Flour Bread
Cassava Flour Bread
Tapioca Flour Bread
Linden Leaf Flour Bread
Fonio Bread
Buckwheat Flour Bread
Baked Millet Flour Bread
Pea Flour Bread