<?xml version="1.0" encoding="utf-8"?><rss version="2.0">
<channel><title><![CDATA[Celiac Disease & Gluten-free Diet Information at Celiac.com - Comments for article: Bread Class with Alternative Flours by Karen Robertson]]></title><link>http://www.celiac.com</link><description /><language>en-us</language><copyright><![CDATA[http://www.celiac.com]]></copyright><generator>N/A</generator><webMaster>scott@celiac.com</webMaster><lastBuildDate>Sun, 19 May 2013 20:53:35 PDT</lastBuildDate><ttl>20</ttl><item><title><![CDATA[Comment #1]]></title><link>http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment1874</link><description><![CDATA[I am quite new and totally uneducated about the gluten free diets.  Thank you, this will be so helpful for me and my daughter to provide a healthy gluten free diet for my little one year-old granddaughter.  I am grateful to find this site.    Thank you so very much.  <br/><br/>
(Comment posted by Linda M. Roberge at 11:12 am, Fri 21st Mar 2008)]]></description><author>no@spam.com (Linda M. Roberge)</author><pubDate><![CDATA[Fri, 21 Mar 2008 11:12:33 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment1874</guid></item><item><title><![CDATA[Comment #2]]></title><link>http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment1883</link><description><![CDATA[I tried this bread and it is fabulous! Thanks for sharing the recipe.<br/><br/>
(Comment posted by Karen at 10:46 am, Sun 23rd Mar 2008)]]></description><author>no@spam.com (Karen)</author><pubDate><![CDATA[Sun, 23 Mar 2008 10:46:02 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment1883</guid></item><item><title><![CDATA[Comment #3]]></title><link>http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment2316</link><description><![CDATA[Do you have an alternative to the rice flour that does not include corn, wheat or oat.  My son cannot have corn, wheat, rice or oat.  I can't seem to find a solution to anything as something that he can't have is always mixed in!  Please help.<br/><br/>
(Comment posted by Michelle at 3:46 pm, Sat 7th Jun 2008)]]></description><author>no@spam.com (Michelle)</author><pubDate><![CDATA[Sat, 07 Jun 2008 15:46:03 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment2316</guid></item><item><title><![CDATA[Comment #4 (Reply to Comment #3)]]></title><link>http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment10486</link><description><![CDATA[Wondering if you ever got an answer to this question...my poor boy too, has a laundry list of grain allergies; corn, rice, oat, wheat, barley...also milk, egg, soy, nut to name a few...thanks!<br/><br/>
(Comment posted by sarah at 4:47 pm, Tue 31st Jan 2012)]]></description><author>no@spam.com (sarah)</author><pubDate><![CDATA[Tue, 31 Jan 2012 16:47:19 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment10486</guid></item><item><title><![CDATA[Comment #5]]></title><link>http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment2434</link><description><![CDATA[My 5 1/2 year old daughter has recently been diagnosed with celiac disease. I have been desperately searching for a bread recipe that wasn't hard and awful like the gluten free ones in the store. Thank you so much for sharing!!<br/><br/>
(Comment posted by Kindra at 12:20 pm, Mon 30th Jun 2008)]]></description><author>no@spam.com (Kindra)</author><pubDate><![CDATA[Mon, 30 Jun 2008 12:20:44 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment2434</guid></item><item><title><![CDATA[Comment #6]]></title><link>http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment3600</link><description><![CDATA[Michelle,
You can try substituting the rice flour with 100% pure buckwheat flour or teff flour.  The bread will be very dark though.  You could also subtitute the rice flour with equal parts of buckwheat flour and  bean flour. <br/><br/>
(Comment posted by Karen Robertson at 2:16 pm, Tue 31st Mar 2009)]]></description><author>no@spam.com (Karen Robertson)</author><pubDate><![CDATA[Tue, 31 Mar 2009 14:16:09 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment3600</guid></item><item><title><![CDATA[Comment #7]]></title><link>http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment3775</link><description><![CDATA[Your recipe sounds good, but xanthan gum is made from corn and some of us are maize sensitive, too. Guar gum does the same job without the bad effects<br/><br/>
(Comment posted by Anna Jacobs at 12:33 am, Thu 14th May 2009)]]></description><author>no@spam.com (Anna Jacobs)</author><pubDate><![CDATA[Thu, 14 May 2009 00:33:46 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment3775</guid></item><item><title><![CDATA[Comment #8]]></title><link>http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment4773</link><description><![CDATA[As a "scratch" cook (and a bread snob), it's been a chore to find a gluten free bread that is even semi-acceptable.  The search ended when I tried your amaranth bread--it is fabulous!<br/><br/>
(Comment posted by Karen Turner at 4:44 pm, Mon 26th Oct 2009)]]></description><author>no@spam.com (Karen Turner)</author><pubDate><![CDATA[Mon, 26 Oct 2009 16:44:17 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment4773</guid></item><item><title><![CDATA[Comment #9 (Reply to Comment #8)]]></title><link>http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment6590</link><description><![CDATA[Hello Karen,
 I want to make individual loafs as table favors for a special dinner in November. I am not sure how how many 5.5x3.5x2" mini loaf pans this recipe would make. Also wondering where you found your Amaranth flour.<br/><br/>
(Comment posted by JudyAnn at 8:42 pm, Tue 29th Jun 2010)]]></description><author>no@spam.com (JudyAnn)</author><pubDate><![CDATA[Tue, 29 Jun 2010 20:42:36 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment6590</guid></item><item><title><![CDATA[Comment #10]]></title><link>http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment7894</link><description><![CDATA[Made this bread last night.  The absolute best bread we've ever had.  It has quite the "oven spring." I let it raise to where I normally do with my gluten free bread and then when I went to cover it with foil after 10 minutes...Woah huge! Luckily it didn't fall, but next time I will remember that it raises quite a bit in the oven.

Thanks for an awesome bread!<br/><br/>
(Comment posted by Kim at 8:10 am, Thu 30th Dec 2010)]]></description><author>no@spam.com (Kim)</author><pubDate><![CDATA[Thu, 30 Dec 2010 08:10:30 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment7894</guid></item><item><title><![CDATA[Comment #11]]></title><link>http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment9249</link><description><![CDATA[My daughter is allergic to peanuts, tree nuts, milk, eggs, and many other things as well.  What can I use instead of these things for the non-fat dry milk powder?  Thanks so much for posting!<br/><br/>
(Comment posted by Kim at 10:55 pm, Fri 19th Aug 2011)]]></description><author>no@spam.com (Kim)</author><pubDate><![CDATA[Fri, 19 Aug 2011 22:55:40 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment9249</guid></item><item><title><![CDATA[Comment #12]]></title><link>http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment9411</link><description><![CDATA[Hi there! Thanks so much for sharing!  Do you have an alternative recipe to make pizza base?  Hope you can help!

Thanks so much- fantastic!<br/><br/>
(Comment posted by Rose at 3:32 am, Thu 8th Sep 2011)]]></description><author>no@spam.com (Rose)</author><pubDate><![CDATA[Thu, 08 Sep 2011 03:32:29 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment9411</guid></item><item><title><![CDATA[Comment #13]]></title><link>http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment9742</link><description><![CDATA[The result is positively astounding but I don't experience the rising problem and the dough is so thick that my stand mixer overheats. Perhaps I'm doing something wrong or should just try more water.  But the resulting bread is so perfect that maybe that's the way its supposed to be.  I treasure every single mouthful and try to make the loaf last a whole week.<br/><br/>
(Comment posted by Mary Lapos at 8:40 am, Thu 27th Oct 2011)]]></description><author>no@spam.com (Mary Lapos)</author><pubDate><![CDATA[Thu, 27 Oct 2011 08:40:58 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment9742</guid></item><item><title><![CDATA[Comment #14]]></title><link>http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment9806</link><description><![CDATA[I am sure this bread is delicious, but one of the reasons is that, if it yields 15 slices, the calorie count is approx. 200 cal. per slice!  On a sandwich, 400 calories is already gone before the filling is added.  And that's using the dry milk powder instead of the almond flour.  Ouch!<br/><br/>
(Comment posted by Janie at 10:28 am, Fri 4th Nov 2011)]]></description><author>no@spam.com (Janie)</author><pubDate><![CDATA[Fri, 04 Nov 2011 10:28:21 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment9806</guid></item><item><title><![CDATA[Comment #15]]></title><link>http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment9898</link><description><![CDATA[I didn't think a bread like this existed...  I wondered how it would work here on CO with the high altitude and it was perfect!!  I used a little extra flour (millet, superfine rice, potato starch),  and oat bran instead of almonds with flax seed meal, and agave instead of sugar, yum!!! Soft and delicious!!!  Lastly I baked it in muffin tins and two smaller sized loaf pans and it rose beautifully.<br/><br/>
(Comment posted by Susan at 11:02 am, Sat 19th Nov 2011)]]></description><author>no@spam.com (Susan)</author><pubDate><![CDATA[Sat, 19 Nov 2011 11:02:29 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment9898</guid></item><item><title><![CDATA[Comment #16]]></title><link>http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment11685</link><description><![CDATA[This bread is amazing and I absolutely
love amaranth flour, as well as spelt and
graham flours. I will make this again!<br/><br/>
(Comment posted by sassygirl at 8:25 am, Thu 7th Jun 2012)]]></description><author>no@spam.com (sassygirl)</author><pubDate><![CDATA[Thu, 07 Jun 2012 08:25:41 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment11685</guid></item><item><title><![CDATA[Comment #17]]></title><link>http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment13204</link><description><![CDATA[I was looking for a way to increase fiber in my diet, so I modified this recipe. Instead of the tapioca starch, I increased the rice flour and used teff, buckwheat and almond flour. I don't have a stand mixer, but used my hand mixer (a really powerful Hamilton Beach) on most of it, but couldn't add the last 2/3 cup of flour. My dough was just too thick. The consistency was very similar to regular whole-wheat bread dough.

It worked out alright, the bread rose (not as much as I hoped). Oh, also, I didn't have any Xanthan gum, I used Guar instead.

This seems to me a very good foundational bread; one which you can make alot of changes to and still end up with an acceptable loaf of bread. I like this one a lot more that those made with potato starch, rice and soy. Thanks for posting it!<br/><br/>
(Comment posted by Debbie K at 1:25 pm, Fri 19th Oct 2012)]]></description><author>no@spam.com (Debbie K)</author><pubDate><![CDATA[Fri, 19 Oct 2012 13:25:46 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html#Comment13204</guid></item></channel></rss>