I tried to make some small loaves adding 1/2 a cup of psyllium flour and a cup of coconut flour to the recipe I used in July.
I had to add another pint of water to the dough to get it mixed, and then it did not rise much - and the result was rather like malt loaf.
It was just about edible, and it toasted well, but I really need some gluten on its own I think in order to make the dough retain the carbon dioxide from the yeast.
I will see what I can find for my next experiment next month.
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