Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Ready To Start Bread Baking, But Still Some Questions
0

6 posts in this topic

It's been two weeks now since my 11 year old was diagnosed with Celiac, and I think we've made a great start on the gluten-free diet. To my knowledge she hasn't had gluten - but I'm not saying it's not possible we've made mistakes. We are going mostly gluten-free in our house. I'm keeping sandwich rolls in the freezer to make sandwiches for my husband and older daughter, and we still have some cereal in the house and some boxes of organic Mac & cheese that my Celiac daughter doesn't like anyway. But we've taken what I think are adequate precautions - new and separate colanders, separate peanut butter jars, etc. So, fingers crossed that we're doing a good job. My daughter doesn't have GI symptoms, so we won't know if we're doing a good job until a repeat DEXA scan (and TtG blood test) in 6 months shows us if her osteoporosis is improving.

 

My goal is to master bread baking, and remove even that potential contamination from the house. My gluten-free daughter isn't much of a bread eater anyway, but everything we've tried so far has gotten a big "yuck" from her. I've read a bunch of books and checked every gluten-free cookbook out of the library. The one that has really caught my attention is Carol Fenster's 1000 Gluten Free Recipes because I like the use of the sorghum flour - I think it is the rice flour flavor that my daughter doesn't like. I'm going to try the Millet bread tomorrow (we're not white bread eaters, anyway, so no need to try the white bread first). And I like that there are a lot of recipes that will help to adapt other old recipes, as in gluten-free "Lipton" Onion Soup mix, But I still have a few questions and I'm hoping that some of you experts on here can help me.

 

1) She uses Expandex in lots of her recipes. I've found it online, but with shipping it will cost me about $20 for 16 oz. Is it worth it? And if I don't buy that, what can I substitute in the recipes that call for Expandex?

 

2) I bought some Bob's Red Mill Buckwheat Flour at our local health food store today. Once I got it home I realized it didn't say "gluten-free" on the package, and I see on Bob's Red Mill website that it is not produced in a gluten-free facility. Does anyone have any experience that would tell me it is okay to use, or do I need to search out a different buckwheat flour?

 

3) Do experienced bakers on here think that using Carol Fenster's recipes are a good way for me to start?

 

I realize that it's time for me to get out of my analysis paralysis mode and just do some baking! I was going to bake this afternoon, but it got too late. I really appreciate any advice/input/handholding that anyone is willing to share.

0

Share this post


Link to post
Share on other sites


Ads by Google:

Expandex is tapioca starch. You can buy this online or from Chinese grocers. You can likely replace it with other starches also. I'm in the UK so I haven't tried the brand you've bought, but can advise that buckwheat is usually subject to cross-contamination. It is usually grown in crop rotation with wheat, hence I haven't found a suitable buckwheat flour yet. :( My best advice for starting out is to buy a few kinds of flour (rice flour, sorghum, millet, etc) and mix your own blends. This gives you much control over the result. It is an investment at the beginning but can be cheaper overall, especially when buying online. I found this article which gives good advice about blending flours:

http://glutenfreegourmand.blogspot.co.uk/2013/02/Make-your-own-gluten-free-bread-flour.html

One ingredient that I use regularly is psyllium husk. It gives the dough a gelatinous quality similar to gluten. I would definitely strongly advise looking at recipes that contain this and use long proves like traditional bread. I also don't use eggs or dairy in my bread as the psyllium bind things without weighing the loaf down or adding fat. Please let me know if you've any questions about that!:) Good luck!

0

Share this post


Link to post
Share on other sites

I have found the same problem with breads with my 10 yr, but i just found a bread mix called maninis it is excellent and taste like reg bread , i order it online ...hope this helps

0

Share this post


Link to post
Share on other sites

King Arthur flour sells a product called Cake Enhancer which I use and think is somewhat similar to Expandex. They also are now selling Organic Glutenfree Buckwheat flour and the price is $8.95 for 2lb. The cake enhancer is $7.95 for 10oz. and they suggest using 1 tablespoon per cup of flour but I found that with the blend I use which contains sorghum flour I don't like using that much as it makes the bread to crumbly and so I considerabley use much less... only a tablespoon of it to my bread blend 3 and 1/4 cup of King Arthur Multipurpose glutenfree flour and 3/4 cup of Sorghum flour. But I also have to use guar gum instead of xanthum gum as I am extremely intolerant to xanthan gum, and so don't think you should go by me and how much I use if you use xanthan gum.

Unfortunately, the cost and their shipping charges seem a bit expensive to me. But for now I have been doing it.

www.kingarthurflour. com

 

I have the 1,000 Gluten-Free Recipes book by Carol Fenster which I like but in addition to that I would suggest gluten-free Makeovers by Beth Hillson. Just my opinion, but I think the gluten-free Makeovers book by Beth Hillson would be the most helpful to someone new to glutenfree baking. It is by far the very favorite of all my many glutenfree cookbooks.

0

Share this post


Link to post
Share on other sites

Gluten free bread recipe calls for 1 tablespoon of yeast. Do I just throw the dry yeast or do I proof it first?

0

Share this post


Link to post
Share on other sites




Gluten free bread recipe calls for 1 tablespoon of yeast. Do I just throw the dry yeast or do I proof it first?

Your recipe should tell you that.  Many of the gluten-free recipes mix the yeast with the dry ingredients, but some don't - it should say in your recipe. 

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,918
    • Total Posts
      919,629
  • Topics

  • Posts

    • Weird things people have said
      You are right Dania, you cannot have "mild Coelic" disease and you cannot eat "a bit of gluten here and there" if you've been gluten free for a while. Coelic disease is a lifetime commitment to being gluten free, even if you don't have symptoms, it is still damaging the villi in the gut, which can lead to more serious health problems, (not that Coelic disease is not serious, because it is).  Some people may question whether it is safe to use the same colander as those cooking gluten, but it depends how well it is washed up as it is quite easy to miss bits. Personally, I bought a new one and I would definitely not use the same sieve as the mesh is far too tight not to collect  small amounts of gluten. I'm not too surprised at doctors not knowing all they should know about Coelic disease, it's the same here in the UK where Coelic UK actually advise doctors on the disease. 
    • Depression / anxiety issues
      Hi Chris, haven't had a chance to read the whole conversation but regarding dairy, if you are suspicious of something, drop it for some time and see. You are still healing so maybe dairy is bothering you now. Also look at the nightshades, corn, dairy, soy, and eggs. I had a horrible time last year. I had muscle twitches, brain fog, pain, was tired,etc. I searched online and decided to drop all of those things I mentioned above. I am not sure what bothered me since I dropped them all at once but i slowly began feeling better. Now, i reintroduced eggs again and sometimes have lactose free milk with my coffee. I recommend eating salmon, tuna, bone broth soups, using olive oil and coconut oil and not eating much or not at all processed food even if it is marked gluten free.
    • Weird things people have said
      I've had people say strange things about celiac to me lately... Like someone said, "Oh I'm just a mild celiac so I don't have to worry about cross-contamination." And then someone else said that they're celiac but things have calmed down now so they can have a bit of gluten here and there. And I told my doctor that back in 2014 I thought I had been gluten free but I actually wasn't because I had been repeatedly glutening myself with an old colander. And he just looked at me like I was insane, like a colander?? Sure... I'm not crazy, right? Even if you have no symptoms you have to avoid cross-contamination because you can be doing damage internally right? You can never have 'just a bit'. And a colander is a big source of cross-contamination right?? I know all this but why do these other people not? Why does my doctor not know? So confusing and spreading misinformation... And then they look at me like *I'M* crazy.
    • fructose malabsorption and gluten intolerant
      Look up FODMAPS.   That might clarify things for you.  There really are a lot of diet recommendations so make sure you bring a list of questions regarding foods to your doctor's  and dietician's appointments.  
    • Recovery?
      Thank you for sharing those web sites. I will look at them. We have been gluten free since December so it's been a while. Once, he had a gluten free beer, the kind that they take the gluten out, and his legs felt very heavy and had a more difficult time walking. I really don't want to experiment.  Although I am very careful about what we eat, I am concerned that some of our medication could contain gluten. Is there any easier way to tell if medication has gluten. I did find a website which listed drugs and known gluten but every drug was on it or was determined to be gluten free
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      http://pratt.duke.edu/about/news/window-guts-brain
      Kind Regards,
      Matt
      · 2 replies
    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      60,963
    • Most Online
      1,763

    Newest Member
    Tams67
    Joined