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

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Simona
0

81 posts in this topic

I'm so excited I'm almost holding my breath! Mine has about 28 minutes to bake. Is yours in the oven yet?

How long are you planning to keep it in? If the Challah doesn't look like on my pictures, keep it little longer. Even 5 minutes makes different.

Don't forget to brush it with sugary water.

I'm waiting with you guys. I still have from mine, other wise I would bake it with you. Ach... The warm, freshly baked Challah is best.

0

Share this post


Link to post
Share on other sites


I'm so excited I'm almost holding my breath! Mine has about 28 minutes to bake. Is yours in the oven yet?

I JUST put it in the oven! So mine won't be ready for about an hour. I made two small loafs instead of one. I can't even think of what to make for dinner, I'm so excited about this bread. I think I'm going to make my husband eat leftovers and I'm going to eat this bread for dinner. :lol: Seriously, I keep trying to come up with meals that go well with good bread and I can't think of any! I've gotten in the mode of making food that doesn't require bread with it. Maybe tommorrow I will have to make a good thick soup or something else that is good with bread to sop it up. :D

0

Share this post


Link to post
Share on other sites

How long are you planning to keep it in? If the Challah doesn't look like on my pictures, keep it little longer. Even 5 minutes makes different.

Don't forget to brush it with sugary water.

I'm waiting with you guys. I still have from mine, other wise I would bake it with you. Ach... The warm, freshly baked Challah is best.

Likely 50 minutes but I always set the timer for about ten minutes less then work my way up. I cook/bake to temperature so I am looking for an internal temp of 190. Only about 12 minutes left!

0

Share this post


Link to post
Share on other sites

I JUST put it in the oven! So mine won't be ready for about an hour. I made two small loafs instead of one. I can't even think of what to make for dinner, I'm so excited about this bread. I think I'm going to make my husband eat leftovers and I'm going to eat this bread for dinner. :lol: Seriously, I keep trying to come up with meals that go well with good bread and I can't think of any! I've gotten in the mode of making food that doesn't require bread with it. Maybe tommorrow I will have to make a good thick soup or something else that is good with bread to sop it up. :D

We're having vichyssoise soup with it tonight (but I will most certainly be having my share before dinner).

0

Share this post


Link to post
Share on other sites

We're having vichyssoise soup with it tonight (but I will most certainly be having my share before dinner).

I'm thinking butternut squash soup tommorrow if I don't devour all the bread before then. :lol:

0

Share this post


Link to post
Share on other sites

Likely 50 minutes but I always set the timer for about ten minutes less then work my way up. I cook/bake to temperature so I am looking for an internal temp of 190. Only about 12 minutes left!

This is fun that we both ended up making it at the same time. We should have bake off days where everyone bakes something on the same day and shares what they are baking.

0

Share this post


Link to post
Share on other sites

I'm thinking butternut squash soup tommorrow if I don't devour all the bread before then. :lol:

Yum! I just bought some butternut squash for the same reason - roasted butternut squash and carrot soup with ginger and spices and maybe some pepitas. In my dairy days I would have added some peppered creme fraiche!

Man, this bread thing is so exciting! As soon as it is out of the oven I am tearing off a big old chunk.

0

Share this post


Link to post
Share on other sites

This is fun that we both ended up making it at the same time. We should have bake off days where everyone bakes something on the same day and shares what they are baking.

Isn't it funny? Great minds think alike! ;) I would love to have bake-off days - I was thinking the same thing. Ooooooh...my buzzer just went!

0

Share this post


Link to post
Share on other sites

Yum! I just bought some butternut squash for the same reason - roasted butternut squash and carrot soup with ginger and spices and maybe some pepitas. In my dairy days I would have added some peppered creme fraiche!

Man, this bread thing is so exciting! As soon as it is out of the oven I am tearing off a big old chunk.

I'm just starting to see winter squashes in the market here. I love this time of year! Coconut milk (in the can) is a great addition to soup to make it creamy.

0

Share this post


Link to post
Share on other sites

Isn't it funny? Great minds think alike! ;) I would love to have bake-off days - I was thinking the same thing. Ooooooh...my buzzer just went!

Mine is starting to smell heavenly! 35 mintues left!

0

Share this post


Link to post
Share on other sites

I'm just starting to see winter squashes in the market here. I love this time of year! Coconut milk (in the can) is a great addition to soup to make it creamy.

Is it ever. I love coconut milk - always have and even more so now.

Bread is only at 170 - must wait a few minutes longer, darn it. :angry:

0

Share this post


Link to post
Share on other sites

I just took a look in my oven and it is looking beautiful! The loaves are lightly golden right now like a piece of crusty French bread.

0

Share this post


Link to post
Share on other sites

I JUST put it in the oven! So mine won't be ready for about an hour. I made two small loafs instead of one. I can't even think of what to make for dinner, I'm so excited about this bread. I think I'm going to make my husband eat leftovers and I'm going to eat this bread for dinner. :lol: Seriously, I keep trying to come up with meals that go well with good bread and I can't think of any! I've gotten in the mode of making food that doesn't require bread with it. Maybe tommorrow I will have to make a good thick soup or something else that is good with bread to sop it up. :D

Potato beans soup

5-7 potatoes

1 can kidney beans

2 hot-dogs, oil for roasting

1 small onion

3 Tbsp. of oil

2 cloves of garlic

1 Tbsp. dry red pepper (paprika), black pepper, salt,

2 Tbsp. corn starch

2 Tbsp. rice flour

Peel potatoes and make small cubes about

0

Share this post


Link to post
Share on other sites

I just took a look in my oven and it is looking beautiful! The loaves are lightly golden right now like a piece of crusty French bread.

OK - FINALLY out of the oven. Only half is with sugar water because I wanted some savoury bread, too. It still looks beautiful, it rose nicely and is golden brown. I ripped a chunk off (couldn't stand it) and am just now devouring it with ghee (the non-sugary side). I really like the texture and flavour. Will be able to tell more after it cools a bit...

0

Share this post


Link to post
Share on other sites

OK - FINALLY out of the oven. Only half is with sugar water because I wanted some savoury bread, too. It still looks beautiful, it rose nicely and is golden brown. I ripped a chunk off (couldn't stand it) and am just now devouring it with ghee (the non-sugary side). I really like the texture and flavour. Will be able to tell more after it cools a bit...

I'm happy that you like it so far. I have my laptop in kitchen and what I managed to do from my dinner was just to peel potatoes. Husband isn't going to be happy :lol: :lol:

0

Share this post


Link to post
Share on other sites

Potato beans soup

5-7 potatoes

1 can kidney beans

2 hot-dogs, oil for roasting

1 small onion

3 Tbsp. of oil

2 cloves of garlic

1 Tbsp. dry red pepper (paprika), black pepper, salt,

2 Tbsp. corn starch

2 Tbsp. rice flour

Peel potatoes and make small cubes about

0

Share this post


Link to post
Share on other sites

Thanks! I cannot think of the last time I bought hot dogs. It is hard to find ones that are soy free and pork free too. Sounds like a good hardy soup though. I will keep it in mind.

It is good soup. As I sad, you can use bacon- turkey for meat in it. I'm making it only in winter and only about twice, but when I do, everybody enjoy it.

You can eat this bread with stuffed cabbage, or some pasta dish, or just with butter.

0

Share this post


Link to post
Share on other sites

It is good soup. As I sad, you can use bacon- turkey for meat in it. I'm making it only in winter and only about twice, but when I do, everybody enjoy it.

You can eat this bread with stuffed cabbage, or some pasta dish, or just with butter.

Oh, you are genius! I am too lazy to cook tonight so pasta it is! I can have that ready in 15 minutes and have bread on the side.

0

Share this post


Link to post
Share on other sites

I'm waiting for your reports. Is the Challah good, or not?

0

Share this post


Link to post
Share on other sites

I'm waiting for your reports. Is the Challah good, or not?

It is very good! My husband's words were: "If that is not a recipe you found online you should share it on celiac.com". Then I told him I found it here! :lol:

I am wishing that it were either a little sweeter or less sweet and more savory. Next time I will try it with vanilla flavored almond milk since your recipe called for vanilla flavored rice milk. Or I will make it with plain homemade rice milk and use fresh herbs to make it savory. Also I have noticed that when I make baked goods with coconut milk they are very moist but don't rise as much. This a great soft bread but I wish it were a little more fluffy. It may be because of the milk or because I mixed by hand. It is the best I have made since being gluten free however. I love the crust that it has from the egg wash. Thank you for sharing it with us!

0

Share this post


Link to post
Share on other sites

It is very good! My husband's words were: "If that is not a recipe you found online you should share it on celiac.com". Then I told him I found it here! :lol:

I am wishing that it were either a little sweeter or less sweet and more savory. Next time I will try it with vanilla flavored almond milk since your recipe called for vanilla flavored rice milk. Or I will make it with plain homemade rice milk and use fresh herbs to make it savory. Also I have noticed that when I make baked goods with coconut milk they are very moist but don't rise as much. This a great soft bread but I wish it were a little more fluffy. It may be because of the milk or because I mixed by hand. It is the best I have made since being gluten free however. I love the crust that it has from the egg wash. Thank you for sharing it with us!

Simona, my husband is not home from work yet but I know he will like it, too. He was so happy when I showed him your photos! I agree with GFM - I would probably like it either more sweeet or more savoury (but I lean towards savoury as opposed to sweet, anyway, and that is such an easy thing to change!). That is not your fault - you did specify adding more sugar if you prefer sweeter. But as is it would make a great AP bread. I think I will also add in fresh herbs and roasted garlic next time (and I do that with many recipes anyway) but that is purely personal taste. It is very, very good. It is more dense than I thought it would be (but that could be because I used some sorghum in place of the white rice flour). Will try it without sorghum next time. Because there WILL be a next time! :D

It is definitely one of the very best gluten-free breads I have made. It is so worth doing! And it is not difficult at all so anyone could do it. I am so curious to see what the texture will be like tomorrow, too. This is truly very good bread and I would recommend it to anyone. I also love that it seems as though it could be very versatile (making rolls, pretzels as GFM suggested). And the aroma is yeasty and lovely.

Simona, thank you so much for this exciting adventure! Perhaps we'll have to bake together sometime! :P I think this will be my go-to homemade bread from now on. Congratulations on such a great job!

0

Share this post


Link to post
Share on other sites

Thank you for compliments. I'm very happy that it came out prety good.

The second time around I substituted potato flour for tapioca. It was good, but it wasn't like the first time I baked. I made an apple cake from the same dough the third time around and it was perfect, soft. I still have two slices for today from it.

I like it also more sweet. In this tread I mentioned that you can use more sugar.

The dough would be good with any differtent spices or seeds. For the savory version add more salt and use only 2 Tbsp. of sugar.

I ended up making The potato beans soup for dinner. Here is the picture:

34gr03d.jpg

0

Share this post


Link to post
Share on other sites

Simona, it is more than "pretty good" - it is VERY good! You should be very, very proud of your major accomplishment. Really and truly.

That soup looks delicious. Is it a Slovenian recipe? I am really enjoying our Croatian meals! We leave for Istria in two weeks and cannot wait.

0

Share this post


Link to post
Share on other sites

Simona, it is more than "pretty good" - it is VERY good! You should be very, very proud of your major accomplishment. Really and truly.

That soup looks delicious. Is it a Slovenian recipe? I am really enjoying our Croatian meals! We leave for Istria in two weeks and cannot wait.

Yes, it is. The original recipe calls for dry beans instead of canned which means that you need to cook it for long time until soft. I didn't have time for that- I never have time for that and I came up with this easy option. Everything is good where is garlic.

As for the meat in this soup the original recipe calls for smoked ham, kolbasy, bacon, hot-dogs, or mix of them. Some people will cook a smoked pork sholder and later they will chop meat into soup.

I'm trying to make my life easy and my recipes are always simple - Most of them. :lol:

I can say that we finaly finished the Challah that I made on Sunday. It wasn't without fight. :lol: :lol: :lol:

Tomorrow I will bake another one. I will also make special cakes for my husband's party on Saturday.

I will post recipe from at least one cake later.

I'm happy....

1

Share this post


Link to post
Share on other sites

What an exciting thread to read! :lol: I'm going to try this! I need to find all the different flours, but I'm making it this weekend! Thankyou :)

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
      102,669
    • Total Posts
      914,345
  • Topics

  • Posts

    • Japan (Tokyo And Kyoto) Gluten Free
      i would  tend to agree with your mom and that comes from more than  30 years in and out of Japan. the  quality of the produce, meat and fish tends to be much better than the US  becsaue it gets to market  much faster and becasue there is a demand  for quality  above the demand for low price.  As it was pointed out, this  has  nothing to do with gluten.    There  are  alot of things you can  eat  in just about any restaurant  but there are things to learn like onigiri -- rice balls,  are seemingly innocent  but  90% of htem contain wheat starch.  most larger  grocery stores and  department store basements  you can  get  gluten free soy sauce. ---  most  chefs still assume that  soy sauce is soy  so never  take anyones  word for it when it comes to soy sauce. Of al the mixed  salads at  family mart, 7-11 and lawsons  only the gobo salad was  safe. good luck    
    • Gluten free backing food
      We are prepared for earthquakes at home, in our car and at work.  That means keeping tins of sardines, gluten-free cereal bars,  SPAM, nuts, chicken, fish, rice, etc. in our earthquake kits.  I have to go through it every three to four months to rotate out some of the foods (e.g. cereal bars).  I mark it in our planner.  It works for us.  Tasty?  Appetizing?  I bet my kid will be thankful to have food to eat in the event of an emergency.  
    • Blood sugar, hunger, celiac
      How much fat are you consuming?  Going lower carb and not adding in fats can make you hungry.   So, do you know that Type 1 diabetes is strongly linked to celiac disease?    I would ask your doctor for a GAD antibodies test to rule out type 1.   https://celiac.org/celiac-disease/celiac disease-and-diabetes/ http://www.celiac.nih.gov/CDandDiabetes.aspx   I basically eat to my meter and that translates to a Low Carb High Fat diet.  Keeps my doctor happy with my lab results! 
    • Lower left abdominal, left pelvic & other random pains
      VERY good point cyclinglady, very good point!!!!
    • Even gluten-free Foods Triggering Reaction After Initial Glutening?
      I was glutened in July.  Badly.  I have NO clue as to what got me.  I suspect two things 1) a gluten free store- brand, product that might have been mis-labeled and 2) a prescription generic medication (contacted the manufacturer to confirm a gluten-free status but got the old liability statement of no guarantees).  Both items were NEVER consumed by my gluten free hubby who acts as my canary.     I probably got glutened again by eating out while on vacation even though I only at at restaurants recommended by other celiacs.  The rest of the time I was at my parent's house and I have a dedicated kitchen there for us.   Who knows?  But I was sick with anxiety, tummy issues, vomiting, the works.  It was strange since anemia was my original symptom and I really did not have tummy issues at the time of my diagnosis.  So, celiac symptoms can evolve at least for me!  Six weeks after my first sign of a glutening, I was tested by my new GI because I was not getting well.  He thought I had SIBO or bile duct issues. I asked for celiac blood testing.    Turns out it was gluten all along!   During my glutening, I became lactose intolerant again, could only eat stewed foods because everything hurt to get through my digestive tract.   I was a basket case for three months.    Did I mention new problems resulting from my glutening?  Hives, itching, vomiting, passing out and tummy aches almost daily.  Anti-histamines helped.    My GP thinks I am her most "allergic" patient.  Except it was more like a histamine intolerance or a mast cell issue not allergies.   Who knows?  The hives eventually resolved as I healed from my glutening.    I refuse to test the two items that were suspect.    No way!    Three months later, I got dairy back.  Six months later I am eating gluten free anything....without any issues.  I also do not take any meds (except for Armour Thyroid) , supplements, eat out and I avoid even processed gluten-free items.  But, I feel great.     I suppose that I will eventually slip up and get glutened again.  But I am working hard not too.  I like feeling well.   So, really look to your diet.  I bet you just keep getting glutened.  Stick to whole foods, follow the FODMAP diet and wait.  Wait.  Wait.    
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      59,686
    • Most Online
      1,763

    Newest Member
    Rene53
    Joined