CKinnard wrote:... messed around with baking bread ...
Hello and Happy Sunday CKinnard. I was first inclined to visit the Cycling Health subforum after noting VosAdrian's thread in the Active Topics list, and was reading that thread which made me wonder about gluten. I read some of your writings too, so it is a nice coincidence to find my way here where you posted yesterday, after I read enough in VosAdrian's thread to understand that anything about gluten was not of much use there anymore,
I have been searching the forum for 'gluten' and luck would have it, baking gluten-free bread is something I have tried, and tried, and tried again a year ago, and my bread was never baked enough or something, so I eventually resigned myself to forking out the $18.00 for four(4) loaves of the Coles variety every week or two, and I stick them in the freezer and hope they don't break apart in the slices when I take them out in pairs to toast them.
If you could be so kind one day when it is convenient any time at all in the future to write down however it was that you managed to bake the best loaf you ever toasted and tasted, and let me ask questions and trade notes, it might save me $18.00 each week or two, minus expenses, which I promise to spend on hi-vis vests with 1m-> signs on the backs to promote Australian bicycle safety and awareness, if that could be enough payment for explaining to a novice baker how I might work out how to bake myself a nice, gluten-free loaf of bread that my mother doesn't have to roll her eyes when she tells me how good it tastes for once.
Gluten was the mystery all my life that I discovered by chance in October 2015 and lost 25kg in two months, as well as curing hookworm (necator-americanus) and very significantly reducing chronic, serious asthma. Pain in general, or inflamation on the hookworm sores all over the legs in some kind of noticable harmony with the inflamation of the lungs and similar 'stinging'-like pain (not the same feeling as spinal pain), was visibly reduced, because the pink/redness around the leg lesions disappeared after a few days without gluten. The inflamation and associated pain were almost gone.
It became easy to determine whether there was gluten in frozen french-fries (potato-chips)cereals or biscuits (which all contain gluten, even rice-bubbles), because the next day when my legs turned red and my lungs clamped up, I could just ask myself, "What did you eat yesterday?', and eliminate the known gluten-free consumption to find the cause of it.
If you get the chance to help me learn how to bake gluten-free bread, it would be motivation to have another go at it again. I also wrote to mention that after finally working out how much better my overall health is when I moderate my gluten intake to the minimum I can afford, I am of the belief that there may be others around who are suffering needlessly as I did for a few years before 2015. Getting off the wheat-gluten for a week might indicate some cause that can often be overlooked in the diagnostic process, and there's no harm in trying for a few days.