I didn't catch this thread the first time around, so I just tried this last night, and WOW!
I modified the recipe in the first post, and used all brown rice flour and left out the cocoa powder.
It was just a tiny bit dry, so next time I'll nuke it for a little less time.
It smelled kind of 'eggy' but the taste reminded me of cornbread! I can totally see adding a little corn meal in there, and maybe some honey for instant cornbread!
Will be experimenting with different flours and add-ins for sure!
Thanks for posting this!
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101 replies to this topic
#76
ohsotired
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Posted 19 July 2009 - 11:57 AM
Dx Celiac 08/22/08
Iron Deficient Anemia / Blood Clotting Disorder / Severe Vit D Deficiency / Low Cortisol / Progesterone/Testosterone Deficient
Persisting Sx: bouts of extreme fatigue, dry itchy skin, dry gritty eyes, bouts of brain fog and terrible short term memory, hair loss, hypoglycemic tendencies, low body temps, low BP, cold hands and feet
UPDATE: Began BHRT 9/22/10 and it made a world of difference, for about 2 weeks. Hair loss stopped almost completely, energy levels way up and felt 19 again! Going back for a booster this week....
Iron Deficient Anemia / Blood Clotting Disorder / Severe Vit D Deficiency / Low Cortisol / Progesterone/Testosterone Deficient
Persisting Sx: bouts of extreme fatigue, dry itchy skin, dry gritty eyes, bouts of brain fog and terrible short term memory, hair loss, hypoglycemic tendencies, low body temps, low BP, cold hands and feet
UPDATE: Began BHRT 9/22/10 and it made a world of difference, for about 2 weeks. Hair loss stopped almost completely, energy levels way up and felt 19 again! Going back for a booster this week....
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#77
NamasteMama
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Posted 26 August 2009 - 07:29 AM
Thank you for the recipe! I actually joined the forum after lurking just to say thank you! I tweaked the recipe a little and posted it and a picture of our bread on my blog http://evolutiondiapers.com/blog/?p=5 . I couldn't figure out how to post pictures here or I would put it here. Thanks again for the awesome recipe!
#78
runningcrazy
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Posted 27 August 2009 - 05:32 PM
Just here to say thank you!
Tonight we had vegetarian burgers(amys gluten-free/CF) bistro burger.
I made namastemama's version, 1/2 the recipe, and it was PERFECT for a bun.
I put it in a cereal bowl, perfect size, held together, great taste!
THANK YOU
Tonight we had vegetarian burgers(amys gluten-free/CF) bistro burger.
I made namastemama's version, 1/2 the recipe, and it was PERFECT for a bun.
I put it in a cereal bowl, perfect size, held together, great taste!
THANK YOU
'You can't start building a better tomorrow if you wait until tomorrow to start building'
#79
purple
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Posted 27 August 2009 - 07:49 PM
Just here to say thank you!
Tonight we had vegetarian burgers(amys gluten-free/CF) bistro burger.
I made namastemama's version, 1/2 the recipe, and it was PERFECT for a bun.
I put it in a cereal bowl, perfect size, held together, great taste!
THANK YOU
Thought I'd add that my dd made a yummy grilled cheese the other day and makes herself a hamburger bun too!
We are all so thankful for this recipe
Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28
#80
WideAwake
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Posted 27 August 2009 - 09:08 PM
Wow this sounds amazing! I will definitely give it a go! Thanks!
Now can anyone come up with a home made gluten free microwave to oven pizza base? LOL
Now can anyone come up with a home made gluten free microwave to oven pizza base? LOL
#81
JNBunnie1
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Posted 28 August 2009 - 09:51 AM
Here's one idea I got addicted to. I used:
1/4 cup Bob's pancake mix
1 egg
2 tsp-ish of flax seed
2 tbsp pumpkin puree
1 1/2 tbsp maple syrup
You have to micro it longer than the original because it's got the pumpkin and flax, but oh man is that tasty. Also tasty with lemon juice and maple syrup and flax, instead of pumpkin.
1/4 cup Bob's pancake mix
1 egg
2 tsp-ish of flax seed
2 tbsp pumpkin puree
1 1/2 tbsp maple syrup
You have to micro it longer than the original because it's got the pumpkin and flax, but oh man is that tasty. Also tasty with lemon juice and maple syrup and flax, instead of pumpkin.
If you're going through hell, keep going. ~Winston Churchill
#82
TrillumHunter
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Posted 28 August 2009 - 10:00 AM
I made these for burgers a while ago and overcooked a few by accident. They were too dry to eat but I threw them in the freezer. I pulled them out today and whirled them in the food processor with garlic, onion and paprika. I used it to coat chicken. OH MY! Were these good! It was a ringer for Chick-fil-a. The crumbs get very, very fine. Now I will purposely overcook some each time so I can have them as bread crumbs. 
This keeps getting better for us!
This keeps getting better for us!
#83
JNBunnie1
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Posted 28 August 2009 - 10:02 AM
OHH!!!! I never thought of that, cheap bread crumbs!!I made these for burgers a while ago and overcooked a few by accident. They were too dry to eat but I threw them in the freezer. I pulled them out today and whirled them in the food processor with garlic, onion and paprika. I used it to coat chicken. OH MY! Were these good! It was a ringer for Chick-fil-a. The crumbs get very, very fine. Now I will purposely overcook some each time so I can have them as bread crumbs.
This keeps getting better for us!
Dude, you rock.
If you're going through hell, keep going. ~Winston Churchill
#84
TrillumHunter
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Posted 28 August 2009 - 10:06 AM
Dude, you rock.
[/quote]
Aw shucks....I'm happy to share.
These prompted my daughter to ask me, "Do you think you are the best gluten-free cook in the world?" High praise!
Wait until you actually eat something made with it!
[/quote]
Aw shucks....I'm happy to share.
These prompted my daughter to ask me, "Do you think you are the best gluten-free cook in the world?" High praise!
Wait until you actually eat something made with it!
#85
JNBunnie1
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Posted 28 August 2009 - 10:08 AM
HAHAHAHA!!! I have friends who bribe me to cook. My uncle does house repairs in exchange for food. I don't think gluten-free cooking has to suck, not by a long shot.Dude, you rock.
Aw shucks....I'm happy to share.
These prompted my daughter to ask me, "Do you think you are the best gluten-free cook in the world?" High praise!
Wait until you actually eat something made with it!
If you're going through hell, keep going. ~Winston Churchill
#86
ranger
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Posted 28 August 2009 - 10:29 AM
A good cooks a good cook- no matter what the limitations.
#87
GottaSki
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"Migratory flight complete."
Posted 28 August 2009 - 06:25 PM
Thank you Liz and everyone else for keeping this thread going...I missed it until today!
Couldn't wait to get home to try it, although I must admit I was a bit skeptical as it sounded to good to be true...easy and tasty????
Rather than stop at the store to pick up almond and flax meal, I ground whole almonds and flax seed in the blender and used about half the cocoa.
Mixed it all up, threw it in the micro. Waited the 90 seconds with my 15 year old son that has been gluten-free for three months...chatted about how it probably wouldn't work - but would be very nice if it did.
OMGoodness it worked and tasted fantastic to both of us and another son that still eats reg bread. Very similar to whole wheat bread in taste, texture and color....can't wait to use it regularly, especially to throw in the purse for burgers when we eat out or at other people's homes.
Immediately mixed up enough of the dry ingredients for 24 so that we are ready to make bread anytime.
Thanks again...easy yummy bread just in time to pack sandwiches for school next week!
Couldn't wait to get home to try it, although I must admit I was a bit skeptical as it sounded to good to be true...easy and tasty????
Rather than stop at the store to pick up almond and flax meal, I ground whole almonds and flax seed in the blender and used about half the cocoa.
Mixed it all up, threw it in the micro. Waited the 90 seconds with my 15 year old son that has been gluten-free for three months...chatted about how it probably wouldn't work - but would be very nice if it did.
OMGoodness it worked and tasted fantastic to both of us and another son that still eats reg bread. Very similar to whole wheat bread in taste, texture and color....can't wait to use it regularly, especially to throw in the purse for burgers when we eat out or at other people's homes.
Immediately mixed up enough of the dry ingredients for 24 so that we are ready to make bread anytime.
Thanks again...easy yummy bread just in time to pack sandwiches for school next week!
-Lisa
Undiagnosed Celiac Disease ~ 43 years
3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive
10/27/09 diagnosed fibromyalgia - supplemented with amino acids - improvement followed by substantial deterioration
maybe one good hour per day for ~17 months
8/10/11 - Elimination Diet for Autoimmune Disease - incredible improvement along with clear reactions to most high lectin foods
only remaining symptom - severe heat intolerance / reaction to heat, humidity and exercise
Tomato, Pepper, Potato, Peanut, Soy, Bean, Pea, Citrus, Pineapple, Avocado, Shellfish, Dairy, Grain, Nut and Seed FREE
3/1/12 - Horrible flare -- same ol' symptoms but worse ~ 7/1/12 - Endo: Active Celiac 3+ years - as gluten-free as humanly possible.
11/15/12 - Improving once again - Almonds back - Eggs gone
12/1/12 - Histamine containing and inducing foods FREE - finally the last piece of the puzzle (I hope) -- the cause of my heat/exercise "allergy"...
...this was one of my earliest symptoms as a child -- the enzyme (DAO) needed to regulate histamine is created in the small intestine.
6/1/13 - Slowly trialing a few of the items above - haven't gotten any back, but some reactions have been less severe 
If you have read this far - hang in there - obtaining health with any AI is a marathon, not a sprint!
This stubbornly tenacious feisty optimist is vertical once again.
Celiac.com - Celiac Disease Board Moderator
#88
WideAwake
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Posted 28 August 2009 - 06:38 PM
I have thyroid issues. What can I replace the flaxmeal with?
#89
GottaSki
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"Migratory flight complete."
Posted 28 August 2009 - 06:46 PM
I have thyroid issues. What can I replace the flaxmeal with?
I'm new to the recipe, but my best guess would be to double the almond meal and leave out the flax meal?
Good Luck!
-Lisa
Undiagnosed Celiac Disease ~ 43 years
3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive
10/27/09 diagnosed fibromyalgia - supplemented with amino acids - improvement followed by substantial deterioration
maybe one good hour per day for ~17 months
8/10/11 - Elimination Diet for Autoimmune Disease - incredible improvement along with clear reactions to most high lectin foods
only remaining symptom - severe heat intolerance / reaction to heat, humidity and exercise
Tomato, Pepper, Potato, Peanut, Soy, Bean, Pea, Citrus, Pineapple, Avocado, Shellfish, Dairy, Grain, Nut and Seed FREE
3/1/12 - Horrible flare -- same ol' symptoms but worse ~ 7/1/12 - Endo: Active Celiac 3+ years - as gluten-free as humanly possible.
11/15/12 - Improving once again - Almonds back - Eggs gone
12/1/12 - Histamine containing and inducing foods FREE - finally the last piece of the puzzle (I hope) -- the cause of my heat/exercise "allergy"...
...this was one of my earliest symptoms as a child -- the enzyme (DAO) needed to regulate histamine is created in the small intestine.
6/1/13 - Slowly trialing a few of the items above - haven't gotten any back, but some reactions have been less severe
If you have read this far - hang in there - obtaining health with any AI is a marathon, not a sprint!
This stubbornly tenacious feisty optimist is vertical once again.
Celiac.com - Celiac Disease Board Moderator
#90
WideAwake
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Posted 22 September 2009 - 04:02 AM
Please help 
I made the original recipe (not the one in the first post) and it was thick and eggy. I substituted buckwheat for the flax meal. It came out flat, quite chewy (not like bread) and definitely has an eggy taste. It's sort of like a really odd omelette LOL
It is also very very dry - quite hard to swallow.
Any ideas on what I did wrong? I microwaved it for about 1 minute 15 (our mw is quite powerful).
I definitely wont be trying that particular mixture again!
I made the original recipe (not the one in the first post) and it was thick and eggy. I substituted buckwheat for the flax meal. It came out flat, quite chewy (not like bread) and definitely has an eggy taste. It's sort of like a really odd omelette LOL
It is also very very dry - quite hard to swallow.
Any ideas on what I did wrong? I microwaved it for about 1 minute 15 (our mw is quite powerful).
I definitely wont be trying that particular mixture again!
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