Help
HELP anyone have breads,pizza,hambuger buns, hot dog buns, or any other ways to make breads without using already made mixes I sure could use some help here plz asap!!! ty Belinda
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Need Help On Making Breads Desperately
Glutenfree foods
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#2
suziew 
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- Joined: 23-January 06
Posted 12 July 2007 - 04:57 AM
I have Gluten-Free Baking Classics by Annalise G. Roberts. It has some great recipes. On her website foodphilosopher.com, she also has recipes for hamburger buns. I espiecially like the english muffin recipe. I think it taste better than the wheat ones.
#3
cruelshoes
- We've heard nothing at all about the growing tomato menace..
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Posted 12 July 2007 - 05:02 AM
I have a really good hot dog/hamburger bun recipe posted here. It's the best one I have tried.
-Colleen
Dx 8/05 via bloodwork and biopsy (total villous atrophy)
11-year old son Dx 11/05 via bloodwork and biopsy
Daughters (13 and 3) have tested negative via bloodwork
A woman is like a tea bag - you never know how strong she is until she gets in hot water. - Eleanor Roosevelt
Dx 8/05 via bloodwork and biopsy (total villous atrophy)
11-year old son Dx 11/05 via bloodwork and biopsy
Daughters (13 and 3) have tested negative via bloodwork
A woman is like a tea bag - you never know how strong she is until she gets in hot water. - Eleanor Roosevelt
#4
skinnyminny
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Posted 12 July 2007 - 08:05 AM
I have a great sandwhich bread recipe if you are interested it is on this site I am not sure if others have tried it but it is as close to normal bread as I have found! Let me know if you need me to re post it! I also invested in a cusinart bread machiene with a gluten free setting which was way worth the $100.
#6
bbuster
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- Group: Advanced Members
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Posted 12 July 2007 - 09:26 AM
My son's favorite bread:
Featherlight Bread
Bette Hagman's recipe
Dry Ingredients
featherlight flour mix 3 cups
Xanthan gum 2 1/4 tsp
unflavored gelatin 1 1/2 tsp
Egg Replacer 1 1/2 tsp
salt 3/4 tsp
sugar 3 tbsp
dry milk or almond meal 1/3 cup
yeast 2 1/4 tsp
Wet Ingredients
eggs 1 plus 2 whites
margarine or butter 4 1/2 tbsp
vinegar 3/4 tsp
honey or molasses 3 tsp (I usually use 1/2 of each)
water (more or less) 1 1/2 cups
@ about 110oF.
blend wet ingredients (reserve some of the water)
add dry ingredients
mix on high 3 1/2 minutes
put in pans, cover with plastic
let rise in warm place about 60 minutes
(35 minutes for fast-rising yeast)
bake 50-60 minutes at 400oF
cover with foil after 10 minutes to prevent over-browning
Featherlight Flour Mix
white rice flour 1 cup
tapioca flour 1 cup
corn starch 1 cup
potato flour (not starch) 1 tbsp
Featherlight Bread
Bette Hagman's recipe
Dry Ingredients
featherlight flour mix 3 cups
Xanthan gum 2 1/4 tsp
unflavored gelatin 1 1/2 tsp
Egg Replacer 1 1/2 tsp
salt 3/4 tsp
sugar 3 tbsp
dry milk or almond meal 1/3 cup
yeast 2 1/4 tsp
Wet Ingredients
eggs 1 plus 2 whites
margarine or butter 4 1/2 tbsp
vinegar 3/4 tsp
honey or molasses 3 tsp (I usually use 1/2 of each)
water (more or less) 1 1/2 cups
@ about 110oF.
blend wet ingredients (reserve some of the water)
add dry ingredients
mix on high 3 1/2 minutes
put in pans, cover with plastic
let rise in warm place about 60 minutes
(35 minutes for fast-rising yeast)
bake 50-60 minutes at 400oF
cover with foil after 10 minutes to prevent over-browning
Featherlight Flour Mix
white rice flour 1 cup
tapioca flour 1 cup
corn starch 1 cup
potato flour (not starch) 1 tbsp
Bev
Mom of Garrett - age 17; diagnosed Jan 2005
Mom of Garrett - age 17; diagnosed Jan 2005
#7
Belinda
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- Group: Advanced Members
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- Joined: 15-May 07
Posted 13 July 2007 - 01:59 PM
bbuster, on Jul 12 2007, 12:26 PM, said:
My son's favorite bread:
Featherlight Bread
Bette Hagman's recipe
Dry Ingredients
featherlight flour mix 3 cups
Xanthan gum 2 1/4 tsp
unflavored gelatin 1 1/2 tsp
Egg Replacer 1 1/2 tsp
salt 3/4 tsp
sugar 3 tbsp
dry milk or almond meal 1/3 cup
yeast 2 1/4 tsp
Wet Ingredients
eggs 1 plus 2 whites
margarine or butter 4 1/2 tbsp
vinegar 3/4 tsp
honey or molasses 3 tsp (I usually use 1/2 of each)
water (more or less) 1 1/2 cups
@ about 110oF.
blend wet ingredients (reserve some of the water)
add dry ingredients
mix on high 3 1/2 minutes
put in pans, cover with plastic
let rise in warm place about 60 minutes
(35 minutes for fast-rising yeast)
bake 50-60 minutes at 400oF
cover with foil after 10 minutes to prevent over-browning
Featherlight Flour Mix
white rice flour 1 cup
tapioca flour 1 cup
corn starch 1 cup
potato flour (not starch) 1 tbsp
Featherlight Bread
Bette Hagman's recipe
Dry Ingredients
featherlight flour mix 3 cups
Xanthan gum 2 1/4 tsp
unflavored gelatin 1 1/2 tsp
Egg Replacer 1 1/2 tsp
salt 3/4 tsp
sugar 3 tbsp
dry milk or almond meal 1/3 cup
yeast 2 1/4 tsp
Wet Ingredients
eggs 1 plus 2 whites
margarine or butter 4 1/2 tbsp
vinegar 3/4 tsp
honey or molasses 3 tsp (I usually use 1/2 of each)
water (more or less) 1 1/2 cups
@ about 110oF.
blend wet ingredients (reserve some of the water)
add dry ingredients
mix on high 3 1/2 minutes
put in pans, cover with plastic
let rise in warm place about 60 minutes
(35 minutes for fast-rising yeast)
bake 50-60 minutes at 400oF
cover with foil after 10 minutes to prevent over-browning
Featherlight Flour Mix
white rice flour 1 cup
tapioca flour 1 cup
corn starch 1 cup
potato flour (not starch) 1 tbsp
ty so much i will try this one too so i can see which one is like real bread lol'
tanks for helping me
Belinda
#8
AndreaB
- November 2008
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- Group: Advanced Members
- Posts: 6,978
- Joined: 15-May 06
Posted 13 July 2007 - 02:13 PM
Gluten Free Flax Bread by Laurie150 from recipezaar. Recipe #190906. She has published a cookbook as well. I'll dig up the info if you are interested.
12-18 servings 1 loaf
2 3/4 hours 2hours prep
1 1/4 cups gluten-free flour
1/4 cup garfava flour (I make 3 loaves at a time and use 2 3/4 c rice and 1 c sorghum, 3/4 c coconut flour) Feel free to try different flours.
1/2 cup potato starch
1/4 cup cornstarch (I use arrowroot)
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gumm
2 teaspoons active dry yeast
1 teaspoon salt (I only use 2 tsp. for 3 loaves)
2 eggs
2 egg whites (I don't use since we go through so much bread in a week.)
1 cup water or milk
2 tablespoons vegetable oil (I use grapeseed oil)
2 tablespoons honey (for 3 loaves I use 5 T sugar or honey)
2 teaspoons vinegar (I have omitted this, not sure what it does)
1. Combine flours, flax, starches, gum, yeast, salt.
2.. In the mixer, combine wet ingredients, then add dry.
3. Scrape the sides, and mix on medium for 4-5 minutes.
4. Pour into 9 x 5 pan,(I use 8 1/2 x 4 1/2 and it works, make sure to grease and flour your pans) and let rise to top of pan (took about 80 minutes). I always let it rise in a turned off oven. (I let it rise on top of the oven)
5. Bake at 350F for about 40 minutes. (I bake 3 loaves for 44 minutes)
6. Remove from pan, cool, and slice.
7. *use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.
12-18 servings 1 loaf
2 3/4 hours 2hours prep
1 1/4 cups gluten-free flour
1/4 cup garfava flour (I make 3 loaves at a time and use 2 3/4 c rice and 1 c sorghum, 3/4 c coconut flour) Feel free to try different flours.
1/2 cup potato starch
1/4 cup cornstarch (I use arrowroot)
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gumm
2 teaspoons active dry yeast
1 teaspoon salt (I only use 2 tsp. for 3 loaves)
2 eggs
2 egg whites (I don't use since we go through so much bread in a week.)
1 cup water or milk
2 tablespoons vegetable oil (I use grapeseed oil)
2 tablespoons honey (for 3 loaves I use 5 T sugar or honey)
2 teaspoons vinegar (I have omitted this, not sure what it does)
1. Combine flours, flax, starches, gum, yeast, salt.
2.. In the mixer, combine wet ingredients, then add dry.
3. Scrape the sides, and mix on medium for 4-5 minutes.
4. Pour into 9 x 5 pan,(I use 8 1/2 x 4 1/2 and it works, make sure to grease and flour your pans) and let rise to top of pan (took about 80 minutes). I always let it rise in a turned off oven. (I let it rise on top of the oven)
5. Bake at 350F for about 40 minutes. (I bake 3 loaves for 44 minutes)
6. Remove from pan, cool, and slice.
7. *use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.
Andrea
Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)
The whole family has been soy free since February, gluten free since June 2006.
Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)
The whole family has been soy free since February, gluten free since June 2006.
#9
irish daveyboy
- The Irish Coeliac
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Posted 13 July 2007 - 03:57 PM
Belinda, on Jul 12 2007, 01:21 PM, said:
HELP anyone have breads,pizza,hambuger buns, hot dog buns, or any other ways to make breads without using already made mixes I sure could use some help here plz asap!!! ty Belinda
Hi Belinda,
See you want to bake without using pre - mixes,
here's a link to recipes that i have posted, you even have photo's with some
so you can see how it should turn out.
.
Brand names in brackets can be ignored, they are required by the Irish Coeliac Society
to show that ingredients have been vetted and are 100% free from
cross - contamination.
.
.
Gluten Free Recipes
.
.
Happy Baking.
.
Best Regards,
David
Chronically Ill and lost 56lbs in 3 Months Prior to Diagnosis.
Diagnosed in Nov 2005 after Biopsy and Blood Tests
Cannot tolerate Codex Wheat Starch.
Self Taught Baker.
Bake everything from scratch using naturally gluten-free ingredients.
Diagnosed in Nov 2005 after Biopsy and Blood Tests
Cannot tolerate Codex Wheat Starch.
Self Taught Baker.
Bake everything from scratch using naturally gluten-free ingredients.
#10
Belinda
- Advanced Community Member
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- Group: Advanced Members
- Posts: 124
- Joined: 15-May 07
Posted 14 July 2007 - 04:34 AM
irish daveyboy, on Jul 13 2007, 06:57 PM, said:
Hi Belinda,
See you want to bake without using pre - mixes,
here's a link to recipes that i have posted, you even have photo's with some
so you can see how it should turn out.
.
Brand names in brackets can be ignored, they are required by the Irish Coeliac Society
to show that ingredients have been vetted and are 100% free from
cross - contamination.
.
.
Gluten Free Recipes
.
.
Happy Baking.
.
Best Regards,
David
See you want to bake without using pre - mixes,
here's a link to recipes that i have posted, you even have photo's with some
so you can see how it should turn out.
.
Brand names in brackets can be ignored, they are required by the Irish Coeliac Society
to show that ingredients have been vetted and are 100% free from
cross - contamination.
.
.
Gluten Free Recipes
.
.
Happy Baking.
.
Best Regards,
David
David,
Thanks you for the recp's, and u r so right about this stuff tasteing like "cardboard'
my hubby said my bread was like eating sawdust, so I hope ur's r better then the pre-mixes
having some probls on the findings or flours that don't cost have a leg !
We have a health food store who sells all the free flours but for 16 oz. $7.00
for 4 hotdog buns (which weren't fit to even eat) $4.99
I can't see why we r being punished for having a disease that probably all ppl have but just not aware why they r, so tired, sick to their stomach, or have skin problems.
I sure hope there is a break thru soon, so us poor ppl can get the kind of foods that rn't making us severally ill .
But since there is no "Miracle" pill to fix this-I doubt it will ever happen
Thanks again for all ur help:)
Belinda
#11
Belinda
- Advanced Community Member
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- Group: Advanced Members
- Posts: 124
- Joined: 15-May 07
Posted 14 July 2007 - 04:41 AM
AndreaB, on Jul 13 2007, 05:13 PM, said:
Gluten Free Flax Bread by Laurie150 from recipezaar. Recipe #190906. She has published a cookbook as well. I'll dig up the info if you are interested.
12-18 servings 1 loaf
2 3/4 hours 2hours prep
1 1/4 cups gluten-free flour
1/4 cup garfava flour (I make 3 loaves at a time and use 2 3/4 c rice and 1 c sorghum, 3/4 c coconut flour) Feel free to try different flours.
1/2 cup potato starch
1/4 cup cornstarch (I use arrowroot)
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gumm
2 teaspoons active dry yeast
1 teaspoon salt (I only use 2 tsp. for 3 loaves)
2 eggs
2 egg whites (I don't use since we go through so much bread in a week.)
1 cup water or milk
2 tablespoons vegetable oil (I use grapeseed oil)
2 tablespoons honey (for 3 loaves I use 5 T sugar or honey)
2 teaspoons vinegar (I have omitted this, not sure what it does)
1. Combine flours, flax, starches, gum, yeast, salt.
2.. In the mixer, combine wet ingredients, then add dry.
3. Scrape the sides, and mix on medium for 4-5 minutes.
4. Pour into 9 x 5 pan,(I use 8 1/2 x 4 1/2 and it works, make sure to grease and flour your pans) and let rise to top of pan (took about 80 minutes). I always let it rise in a turned off oven. (I let it rise on top of the oven)
5. Bake at 350F for about 40 minutes. (I bake 3 loaves for 44 minutes)
6. Remove from pan, cool, and slice.
7. *use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.
12-18 servings 1 loaf
2 3/4 hours 2hours prep
1 1/4 cups gluten-free flour
1/4 cup garfava flour (I make 3 loaves at a time and use 2 3/4 c rice and 1 c sorghum, 3/4 c coconut flour) Feel free to try different flours.
1/2 cup potato starch
1/4 cup cornstarch (I use arrowroot)
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gumm
2 teaspoons active dry yeast
1 teaspoon salt (I only use 2 tsp. for 3 loaves)
2 eggs
2 egg whites (I don't use since we go through so much bread in a week.)
1 cup water or milk
2 tablespoons vegetable oil (I use grapeseed oil)
2 tablespoons honey (for 3 loaves I use 5 T sugar or honey)
2 teaspoons vinegar (I have omitted this, not sure what it does)
1. Combine flours, flax, starches, gum, yeast, salt.
2.. In the mixer, combine wet ingredients, then add dry.
3. Scrape the sides, and mix on medium for 4-5 minutes.
4. Pour into 9 x 5 pan,(I use 8 1/2 x 4 1/2 and it works, make sure to grease and flour your pans) and let rise to top of pan (took about 80 minutes). I always let it rise in a turned off oven. (I let it rise on top of the oven)
5. Bake at 350F for about 40 minutes. (I bake 3 loaves for 44 minutes)
6. Remove from pan, cool, and slice.
7. *use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.
Andrea,
Thanks for the research u did
I sure can use all I can get my hands on !
My son needs a lunch everyday for work, He is usually under ground and there isn't any way to even heat food or wash his hands so he has to have something in a baggie easy to eat (he works in a coal mine
I will try all the "New" recp's all those wonderful ppl have taken the time to pass on to me
Thanks again !
Belinda
#12
irish daveyboy
- The Irish Coeliac
-
- Group: Advanced Members
- Posts: 654
- Joined: 10-April 07
Posted 14 July 2007 - 09:59 AM
Belinda, on Jul 14 2007, 01:34 PM, said:
David,
Thanks you for the recp's, and u r so right about this stuff tasteing like "cardboard'
my hubby said my bread was like eating sawdust, so I hope ur's r better then the pre-mixes
having some probls on the findings or flours that don't cost have a leg !
We have a health food store who sells all the free flours but for 16 oz. $7.00
for 4 hotdog buns (which weren't fit to even eat) $4.99
I can't see why we r being punished for having a disease that probably all ppl have but just not aware why they r, so tired, sick to their stomach, or have skin problems.
I sure hope there is a break thru soon, so us poor ppl can get the kind of foods that rn't making us severally ill .
But since there is no "Miracle" pill to fix this-I doubt it will ever happen
Thanks again for all ur help:)
Belinda
Thanks you for the recp's, and u r so right about this stuff tasteing like "cardboard'
my hubby said my bread was like eating sawdust, so I hope ur's r better then the pre-mixes
having some probls on the findings or flours that don't cost have a leg !
We have a health food store who sells all the free flours but for 16 oz. $7.00
for 4 hotdog buns (which weren't fit to even eat) $4.99
I can't see why we r being punished for having a disease that probably all ppl have but just not aware why they r, so tired, sick to their stomach, or have skin problems.
I sure hope there is a break thru soon, so us poor ppl can get the kind of foods that rn't making us severally ill .
But since there is no "Miracle" pill to fix this-I doubt it will ever happen
Thanks again for all ur help:)
Belinda
Hi Belinda,
I know that ingredients cost a fortune
.
you nearly have to re - mortgage your home for the ingredients of a chocolate cake.
.
But seriously if you live near an Asian Market, you can get all your flours there.
.
(I of course can't say that on the Irish site as all ingredients quoted have to be in compliance)
.
Cornflour(starch), Tapioca flour/starch (Cassava), Brown rice flour (or just rice flour)
not sure about Ground Rice or Ground Almonds (Almond Meal), Asian Markets tend to be about
75% cheaper than health food shops.
.
If you try the bread let me know what you think ? ?
.
Best Regards,
David
Chronically Ill and lost 56lbs in 3 Months Prior to Diagnosis.
Diagnosed in Nov 2005 after Biopsy and Blood Tests
Cannot tolerate Codex Wheat Starch.
Self Taught Baker.
Bake everything from scratch using naturally gluten-free ingredients.
Diagnosed in Nov 2005 after Biopsy and Blood Tests
Cannot tolerate Codex Wheat Starch.
Self Taught Baker.
Bake everything from scratch using naturally gluten-free ingredients.
#13 Guest_j_mommy_*
Posted 14 July 2007 - 11:46 AM
cruelshoes...
I tried your hotdog/hamburger bun recipe and it was great!
Also wanted to add that I made the hotdog buns too big and they make great sub bread!!! put some sliced ham, mayo and lettuce in there and it was great!!!!
Thanks for teh recipe!
I tried your hotdog/hamburger bun recipe and it was great!
Also wanted to add that I made the hotdog buns too big and they make great sub bread!!! put some sliced ham, mayo and lettuce in there and it was great!!!!
Thanks for teh recipe!
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