Bread Making Questions (Bean Flours) (when can I use yeast?)

[Guest guest]

I've always used yeast in regular bread making and I don't quite get why you

don't see it used in the gluten-free recipe (I'm referring to the one in the

Vitamix whole grains cookbook, but I don't recall seeing it in any bread recipes

when beans are used.) Is that perhaps because there is gluten in yeast? Or is

it just not effective?

Also I see references to binding agents and have purchased both guar gum and

xanthan gum so I'm fairly ready to start trying to make some sort of bread, but

notice the mention of these binding agents is always separate from the recipe

and I'm not sure if the concept is meant to be taken as instead of yeast, in

addition to yeast or just plain not relevant to yeast.

I'm not allergic to gluten myself, but just admire the idea of incorporating

beans into bread recipes and cutting down on gluten, so I'm trying to get the

general gist of this. I've purchased a variety of grains/beans and want to

experiment, but I'm so worried my bread will flop. Do you think if I throw 1/4

cup of some sort of bean flour (like lentils or garbanzos) that my bread would

flop? (I know, I should just try it! But, I'd love to hear from someone who's

been there, done that LOL!)

Any thoughts on any of these questions is much appreciated. Thanks in advance

-Jen