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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


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About cbill

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  1. sa1937: As mentioned in my original comments, our first attempt with Psyllium was using Annalise Roberts' "basic sandwich bread" recipe. That is a standard method recipe, and not a bread machine recipe, therefore you may want to get a copy of it from her "Food Philosopher's Gluten Free" site. just do a web search using her name. Takala's comments that follow yours on this forum page correctly identifies the amount of Psyllium husk and Guar gum used by "Riceguy" in his experiments; and while that might serve him well with his specific recipe, my experience indicates it may be disastrous if 2 1/2 to 3 teaspoons of standard Psyllium powder were used in a standard recipe using xanthan. The point I am trying to make is Psyllium powder appears be an ingredient that can easily be added, in small amounts to almost any standard yeast bread recipe, and result in a better rising, more consistent and stable end product. As I stated in my first entry, we will be making another loaf of Annalise's "Basic Sandwich Bread" this afternoon or tomorrow, with an adjustment to one slightly rounded teaspoon of Psyllium and a baking time of about 45 minutes. We will also closely monitor the kneading process to make sure the mix is the right consistency before going to the "Baking" stage. We will, of course, report the result, and we hope you will do the same. Good Luck Cbill
  2. [ Following up on "Riceguys'" discovery that Psyllium hulls aided the rise and stabilized his somewhat unusual bread flour mix, I have experimented with 2 standard mixes, using Psyllium powder, with good results. Those mixes are Annalise Roberts' "mix A" and Pamelas' packaged bread mix. We have a Zojirushi BB-CEC20 that allows the setting of 3 custom programs. The settings we are presently using are: Preheat-8 min; Kneading-20 min; 1st & 2nd rising-none; 3rd rising-45 min; Bake-45 min; Crust-med. We started with a Bake time of 55 min, but found that to be too long with the addition of Psyllium. Prior to using Psyllium, both of these mixes tasted great, but always fell to some degree, and had too much moisture in the center. After discussing "Riceguys'" recommended rate of Psyllium addition with my Life Partner, for our first experiment we decided to try adding 2 1/2 teaspoons of Psyllium powder to "mix A". The results were amazing! The bread rose smoothly and looked great. The texture was very good, but the center was a little too dry, and the sides and bottom of the bread were a bit too hard. We decided the Bake time might be too long, and the amount of Psyllium might be too much; so in our next experiment we reduced the Bake time to 45 min, and considerably reduced the Psyllium, as discussed below. Pamelas' Amazing bread recipe, made with their "Amazing Bread Mix" has been our mainstay in the past, but, as previously mentioned it always collapsed to some degree and always had an overly moist center; so we decided we would try Psyllium to fix the problem. We followed the manufacturers' directions exactly except for adding one slightly rounded teaspoon of Psyllium powder. We also reserved one Tablespoon of water. At the start of this 2nd attempt, the Bake time was still set at 55 min, because I knew I could monitor the baking process and cut it off earlier if necessary. Evidently the Psyllium reacts very rapidly, as the mix in the bread machine very quickly began to stack up on the paddles and had an appearance of being too dry. I have fairly well learned what consistency to look for in a proper dough consistency, so I spatulaed the dough and flour off the sides of the pan, and added two tablespoons of water, one at a time watching and waiting several minutes between each. The stacked up dough finally smoothed out and reduced to where it formed a slightly glossy, cup shaped mound over each paddle. The machine then cycled through. I checked it periodically, and noticed it was rising a bit more than usual and had a very nice, even form. Finally, I checked it ten minutes before the Bake cycle ended and noticed the top had nice color and the sides were pulling away from the pan. This is, to me, clear evidence of the bread being done, so I removed it and turned it onto a towel covered cooling rack. It looked beautiful, and smelled great. We let it cool for about 30 minutes, occasionally turning it to discourage any settling (there was very little), then sliced the end off and tried a slice. It was great. It was not overly moist in the center and was delicious. Our next step will be to work with "Mix A". Our first step will be to simply reduce the Psyllium to one smoothly rounded teaspoon. We will start with a bake time of 55 minute, but we will start checking at forty minutes. If you are having problems with your bread falling, please give Psyllium a try and post back the result. NOTE: My information is Metamucil and other similar products have additives that may complicate or defeat the Psylliums' effectiveness, so you may want to keep that in mind. Cbill Suggest reading Riceguys' Forum Post "Uprisings - Reaching New Heights In Gluten-Free Baking"