Gluten free bread
Rob Wood
I am experimenting with a Gluten free Bread Recipe, and am trying to develop some flavour. Using a sponge, (like a starter) usually increases flavour in a typical bread recipe, so I'm wondering if i can achieve the same thing using Rice flour. Anyone have any suggestions?
For a yeast-raised bread, you HAVE to use an ingredient that makes little balloons to catch the air. In regular flour, this is gluten, in gluten free breads it can be xanthan gum or other gums alone or in combination. Take a look at Bette Hagman's "The gluten free baker".

The sponge idea is interesting.