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

Help Me Perfect My Breadmaker Bread...
0

3 posts in this topic

After trying several different recipes I found one that my family actually enjoys using Namaste Perfect Flour Blend.

 

Ingredients 3 ½ cups Namaste Perfect Flour Blend 1 ½ cups milk 1 tablespoon cider vinegar 2 tablespoons oil 2 tablespoons honey ½ cup cornstarch, arrrowroot or tapioca starch 1 teaspoon salt 3 eggs 1 tablespoon yeast

 

Directions
  1. Combine wet ingredients and place in breadmaker.
  2. Combine dry ingredients (except yeast) and add to breadmaker. Make well in top of flour mixture and add yeast. Close breadmaker.
  3. Bake on medium crust, 1 to 1 ½ lb or gluten free bread setting. (Settings vary by breadmaker). Cool completely before slicing.

 

I use the cornstarch option because it's what I have on hand.  I've tried canola, veggie, peanut oil - all with the same results.  Add extra honey for a mix.

 

Here's my question - my family always ate organic multigrain bread.  You know the stuff...you could actually taste the twigs and berries inside.  How can I modify this to make it more multigrain-esque?  We like this bread because the texture is great and it's freaking awesome with butter while it's still hot (my family of five could totally eat half a loaf at dinner if it's hot!)

 

Food chemistry isn't my thing so I go for simple recipes, but if you have ideas on mixing it up I'd really welcome that.  Thanks!

 

0

Share this post


Link to post
Share on other sites


Ads by Google:

I've just about given up making bread from scratch....since there are just 2 of us it is easier to buy it....I like Rudi's multi-grain and purchase it when on sale or when I have a coupon.

 

I do have 2 bread machines, and since I have some Namaste perfect flour blend on hand, will give this a try after the holidays. I made the mom's molasses bar recipe on the package of Namaste and they came out perfect, very tasty. I live at 4,000 ft. altitude and baking bread is a bit of a challenge.

 

Rather than try to modify your recipe, perhaps you may consider purchasing Annalise Roberts book, Gluten-Free Baking Classics for the Bread Machine. She has several Artisan bread type recipes using oatmeal, teff flour,sesame seeds, flax seed, sunflower seeds, etc.

 

I have not used any of these recipes, but with the cold weather coming, just may bring out the bread machine and give it a try.

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
      104,338
    • Total Posts
      920,471
  • Topics

  • Posts

    • They didn't suggest any probiotic support. Ultimately the side-effects of this drug stabilized approaching the end of the course of treatment, though after it was finished, I was perhaps a bit improved, but no profound symptom resolution for me. Darn! The search goes on.
    • Thankyou I have found that I became intolerant of dairy and having cut it out feeling better but if I come into accidental consumption the symptoms are similar to that of gluten but not as severe .. Patience ay ?
    • I checked the Gluten Free Watchdog (I subscribe) and did not find this  particular product, but found the company's oat bran flakes which did not list any gluten ingrediants, but barley was found in testing well over 20 parts per million.  I would stick with certified gluten-free cereals, personally.  I think it is "hit or miss" on grain products.    
    • It is normal for other intolerances to become apparent once you remove gluten. I don't know why, perhaps as the immune system is free'd from chasing gluten it finds new targets? A lot of coeliacs find they have to cut out dairy as well for example. It's certainly my number one culprit for skin issues.  It also can take time for removing gluten to have its full effect, as antibodies will remain in the body for up to 6 months. So the reaction could still be to gluten in a way. 
    • I did not re-test my antibodies for a full year after diagnosis but I think your daughter should be checked again in 6 months.  If she does have celiac, and I really am sure she does regardless of what this doc seems to think, they should decrease in 6 months.  If she is fast healer, they could potentially be in the normal range but it varies from person to person. She did show damage in her small intestine but at 4 years of age, damage would not have progressed to the point where this doctor could be convinced it is Celiac.  They set the bar way too high. Kind of silly to require you to damage her insides further to prove it to the AMA. I think she should go gluten-free, as you have stated, and re-scope her in 6 months to see how the original damage looks then. If it is gone, then maybe that would convince them. The 4 out 5 criteria is not done in kids because, I am convinced, of liability issues. They just do not want to get sued if by some small chance, they diagnosed someone who did not have Celiac.  I think the odds of that are pretty slim, when you think about it. Even with a misdiagnosis, eating gluten free will never harm anyone. But as children are minors and cannot legally make medical decisions on their own like adults can, that rule is out for them.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,408
    • Most Online
      1,763

    Newest Member
    LizzylouNZ
    Joined