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Message: <blockquote data-quote="chubbyian" data-source="post: 441722" data-attributes="member: 81274">I am by no way a bread specialist, but I have done some research over the years, and I think I am right in saying it is the (hell I cant remember the name of the substance) but there is an element in the wheat that makes the bread light and fluffy. It reacts with the yeast to make the "air pockets", So any bread that does not contain wheat can be a bit dense (like me). One way to reduce the carbs?sugar, in a home made loaf is to give it a good kneading, this will encourage the yeast to work on the sugars and give a nice bread.As I say I am not an expert, and I welcome ant adjustment to my findings, as I enjoy learning. I hope this might be of some help to you. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile    :)" loading="lazy" data-shortname=":)" /></blockquote>

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