Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate

Help Me Perfect My Breadmaker Bread...


africanqueen99

Recommended Posts

africanqueen99 Contributor

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

 

Ingredients 3 ½ cups Open Original Shared Link 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!

 

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Ginsou Explorer

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.

Link to comment
Share on other sites
africanqueen99 Contributor

Thanks! I'll check it out!

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,462
    • Most Online (within 30 mins)
      7,748

    Astugart
    Newest Member
    Astugart
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      Welcome to the forum, @LimpToeTheTimeless Bone growth plates close in the late teens to early twenties, so it's doubtful you'll grow much taller, but you may start to bulk up in muscle.  Remember to boost your absorption of vitamins and minerals needed to build muscle by eating a nutritionally dense diet and supplementing with essential vitamins and minerals, especially Thiamine B1, to counteract the malabsorption caused by Celiac Disease. Keep us posted on your progress! References: The effects of endurance training and thiamine supplementation on anti-fatigue during exercise https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4241913/ A functional evaluation of anti-fatigue and exercise performance improvement following vitamin B complex supplementation in healthy humans, a randomized double-blind trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10542023/
    • B1rdL0ver
    • shadycharacter
      Fermentation breaks down some of the gluten in wheat. Nowhere enough for a wheat dough to become gluten free, but the gluten may be significantly reduced. I think some pizzerias make the dough the day before and leave it overnight. The longer the microbes are acting on the flour, the better.
    • LimpToeTheTimeless
      I am M 21 and I diagnosed myself after a week of fasting and slowly reintroducing stuff in my diet except gluten, I had terrible eczema scars ,dandruff and brain fog, now I am free after 6 years of just pain, I am 6'2, will I grow taller? And since I am a gymnast will my muscles grow like quicker, cause before no matter how effort I put in I just couldn't. 
    • trents
      And the fact is, no two celiacs will necessarily respond the same to gluten exposure. Some are "silent" celiacs and don't experience obvious symptoms. But that doesn't mean no harm is being done to their gut. It just means it is subclinical. 
×
×
  • Create New...