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

How fun it was to read this thread! I looked at each post like a new chapter and I could actually smell the bread baking as you all described it!

This is the first wonderful gluten free bread saga I have read. It was delightful fun to see how they all turned out!

I am going to make this soon...I loved how she said she was waiting as a small baby waits for a piece of cake...that is how I feel too! Waiting for a piece of real bread.

Thanks for the recipe and the bread-baking saga! So fun!

0

Share this post


Link to post
Share on other sites


Ads by Google:

It's the next morning and my kitchen still smells like the wonderful smell from this bread baking! I had a slice for breakfast and it tastes sweeter to me this morning. The crumb is somewhat like a cake texture and it is still soft with a nice crust. This crust is the best crust I have made on a gluten-free bread. Now that it is fall I will have to make some pumpkin butter to put on this bread. :)

0

Share this post


Link to post
Share on other sites

How fun it was to read this thread! I looked at each post like a new chapter and I could actually smell the bread baking as you all described it!

This is the first wonderful gluten free bread saga I have read. It was delightful fun to see how they all turned out!

I am going to make this soon...I loved how she said she was waiting as a small baby waits for a piece of cake...that is how I feel too! Waiting for a piece of real bread.

Thanks for the recipe and the bread-baking saga! So fun!

Yesterday I sort of felt like we were in our own little world, going back and forth, but am glad that you enjoyed baking along with us! This bread really is worth trying. :)

0

Share this post


Link to post
Share on other sites

OK - Day 2 of THE BREAD.

Texture fine like cake as GlutenFreeManna said. Still soft, still smells like a bakery. My husband enjoyed it as well, having more than just one piece and leaving the rest for me. I am a professional recipe tester and so he is used to trying test recipes often and giving his opinion. Won't do an evaluation here but this bread is still one of the best gluten-free breads I have tried to date. I was so excited about the prospect of B R E A D yesterday that I was practically peeing my pants, waiting for the dough to rise then bake.

Thoughts - am going to form these into rolls next week. Did you hear that? FORM them into rolls. Not spread or drop but FORM. That was half the fun for me as I really miss kneading dough. This would make very good bread sticks (add some Parmesan and fresh herbs) and brush with garlic oil as soon as they are pulled out of the oven. I am also going to do a touch of tweaking to transform this recipe into pizza crust.

So, if you have are wavering whether you should consider trying this recipe, just DO IT. Sure, it is not like gluten bread but you cannot expect that.

Great job, Simona! :D Are you baking this bread again today?

0

Share this post


Link to post
Share on other sites

OK - Day 2 of THE BREAD.

Texture fine like cake as GlutenFreeManna said. Still soft, still smells like a bakery. My husband enjoyed it as well, having more than just one piece and leaving the rest for me. I am a professional recipe tester and so he is used to trying test recipes often and giving his opinion. Won't do an evaluation here but this bread is still one of the best gluten-free breads I have tried to date. I was so excited about the prospect of B R E A D yesterday that I was practically peeing my pants, waiting for the dough to rise then bake.

Thoughts - am going to form these into rolls next week. Did you hear that? FORM them into rolls. Not spread or drop but FORM. That was half the fun for me as I really miss kneading dough. This would make very good bread sticks (add some Parmesan and fresh herbs) and brush with garlic oil as soon as they are pulled out of the oven. I am also going to do a touch of tweaking to transform this recipe into pizza crust.

So, if you have are wavering whether you should consider trying this recipe, just DO IT. Sure, it is not like gluten bread but you cannot expect that.

Great job, Simona! :D Are you baking this bread again today?

O, yeeeah.

Mine bread is ready to go into oven in 10 minutes. In meantime I was baking doughs for other pastry cakes.

Today I'm making it more sweet. I added 2 more Tbsp. of sugar.

And one more trick: I made it higher and in two braids I mixed 1 Tbsp. of cocoa for color. I braided bread with them. In one row, one cocoa braid. After the Challah bread would be done, just picture one slice. It will be like a mozaic. Nice, right?

This kind of Challah bread we have been baking in my country for ages on special holidays, or for weddings, child's babtism, etc.

2ahad1k.jpg

0

Share this post


Link to post
Share on other sites




I used unsalted margarine in my recipe. If you don't have it, then use salty, but cut salt out from ingredients.

And if you will use coconut milk, cut on margarine little. There is more fat inside than in rice milk.

0

Share this post


Link to post
Share on other sites

OMG!!!!

I just realized something. I made mistake when copying my recipe.

YOU NEED TO USE 1 Tbsp. of BAKING SODA.

Plus: use unsalted margarine. If you don't have, then use salty, but cut salt out from ingredience.

And if you will use coconut milk, cut on margarine little. There is more fat inside than in rice milk.

Should I post this recipe one more time, or write another reply with correct recipe?

Actually, I could tell that this was a big batch of dough so I adjusted the baking soda accordingly. But I think it would help to add that to the recipe in case people do not read each of these posts.

I do not use margarine but clarified butter in all my recipes and this worked very well, too. :)

0

Share this post


Link to post
Share on other sites

Actually, I could tell that this was a big batch of dough so I adjusted the baking soda accordingly. But I think it would help to add that to the recipe in case people do not read each of these posts.

I do not use margarine but clarified butter in all my recipes and this worked very well, too. :)

As I tested my Challah and I can taste the baking soda. I checked one more time mine recipe and the first- original recipe is right.

There is only 1 TEASPOON of baking soda in it.

I made mistake with 1 Tbsp. of sugar. Sorry for the confusion.

I edited my post and there isn't any mentioning of it.

0

Share this post


Link to post
Share on other sites

As I tested my Challah and I can taste the baking soda. I checked one more time mine recipe and the first- original recipe is right.

There is only 1 TEASPOON of baking soda in it.

I made mistake with 1 Tbsp. of sugar. Sorry for the confusion.

I edited my post and there isn't any mentioning of it.

Interesting. I used 1.5 tsp and thankfully did not taste the soda. :)

0

Share this post


Link to post
Share on other sites

As I tested my Challah and I can taste the baking soda. I checked one more time mine recipe and the first- original recipe is right.

There is only 1 TEASPOON of baking soda in it.

I made mistake with 1 Tbsp. of sugar. Sorry for the confusion.

I edited my post and there isn't any mentioning of it.

I'm confused now which part was wrong but I will be sure to pay attention to the original post when I make it again. The texture and taste of this bread today was a little like biscotti. I think that if I were to put the slices in the oven and dry them like you do for croutons it would make an excellent biscotti. Sorry to say my bread did not stay soft but it still has a good flavor to it. I dipped pieces from my second small loaf into soup today. Tommorrow I will make either french toast or biscotti with the rest of it.

0

Share this post


Link to post
Share on other sites

I'm confused now which part was wrong but I will be sure to pay attention to the original post when I make it again. The texture and taste of this bread today was a little like biscotti. I think that if I were to put the slices in the oven and dry them like you do for croutons it would make an excellent biscotti. Sorry to say my bread did not stay soft but it still has a good flavor to it. I dipped pieces from my second small loaf into soup today. Tommorrow I will make either french toast or biscotti with the rest of it.

Same here! Not soft any longer (quite dry) BUT will make good French toast tomorrow! Next time I will make two loaves and freeze one. Or make some buns.

0

Share this post


Link to post
Share on other sites

Same here! Not soft any longer (quite dry) BUT will make good French toast tomorrow! Next time I will make two loaves and freeze one. Or make some buns.

Mine is dry this time too- more baking soda could be the reason. It isn't tasty like before. :angry:

The recipe should be like this:

Simona

1

Share this post


Link to post
Share on other sites

This dough would be good for a chocolate babka, cinnamon rolls, buns, or bread sticks like others sad.

Sorry for dry bread.

I found out myself that you need to use everything like I wrote, otherwise the result can be slightly different and not always good.

I kept my bread covered with plastic foil and in a plastic bag from store. It was soft for 3 days. On forth day I made French toast and it was soft, and good. I still have half from mine. I think I will make toasts tommorow to.

0

Share this post


Link to post
Share on other sites

If somebody makes cinnamon rolls out of this...please write about it. I love reading about this bread!

I'm going to have to try...hey GlutenFreeManna? Did you make yours without using a mixer???

Did all of you make braids with your bread dough???

Did anyone make regular loaves?

Is this important or not? :unsure:

0

Share this post


Link to post
Share on other sites

If somebody makes cinnamon rolls out of this...please write about it. I love reading about this bread!

I'm going to have to try...hey GlutenFreeManna? Did you make yours without using a mixer???

Did all of you make braids with your bread dough???

Did anyone make regular loaves?

Is this important or not? :unsure:

Yes I made mine by mixing by hand as suggested by Simona. It was hard work but I managed to get it mixed up well. I made two small braided loaves with only three threads in each bread. I had never made challah bread before so I didn't want to get to complicated with four or six threaded braids. The dough was not hard to work with as long as you had lots of oil on your hands. I had to re-oil my hands about 3 times while forming the loaves.

0

Share this post


Link to post
Share on other sites

I made the smaller Challah bread myself with the half of dough. With the other half I made an apple

cake. I also made buns.

2qaut92.jpg

This Challah was soft for 3 days.

2n9aptv.jpg

Apple cake

dough ( I covered the bottom of the pan by spreading the dough by hands), shredded apples, sugar, cinnamon and dough on top (you must devide dough on 4-6 slices, spread it in your hands and cover the top of cake one part at time - the dough is delicate and you wouldn't be able to cover all area at ones)

imlzic.jpg

2n9ylxc.jpg

30a9wd4.jpg

0

Share this post


Link to post
Share on other sites

Oh my Gosh that is just beautiful!

I love the way the dough looks prebaked.

Thank you again!

Your pictures belong in a cookbook!

So does your recipe!

OK, now just what is a Chocolate Babka??

Sounds yummy! :o

0

Share this post


Link to post
Share on other sites

Mine is dry this time too- more baking soda could be the reason. It isn't tasty like before. :angry:

The recipe should be like this:

.

I compared your first recipe to this. They are the same ingredients except this new one doesn't list the salt.

I thought maybe we could fix the first one but it looks OK.

Cook on!

0

Share this post


Link to post
Share on other sites

I compared your first recipe to this. They are the same ingredients except this new one doesn't list the salt.

I thought maybe we could fix the first one but it looks OK.

Cook on!

Sorry, sorry, sorry. I fixed the second recipe again. I used copy and paste from my file, where I originaly forgot to add salt. And I already fixed the first time. Hm...

:blink: :blink: :o :o :o

I did the same mistake twice. I fixed the recipe. If you use unsalted butter, margarine, then you need salt, but if you use salted margarine, then you don't need to use salt!!!

Finally I sad it right. :rolleyes:

0

Share this post


Link to post
Share on other sites

Can I use cow's milk and butter?

0

Share this post


Link to post
Share on other sites

Can I use cow's milk and butter?

I used lactose-free milk and ghee.

0

Share this post


Link to post
Share on other sites

Can I use cow's milk and butter?

I think so. Try it and you will see, if you need to adjust something later. I wish that I could use milk and butter in my recipes. The life would be easier, but I can't and I came out with this recipe instead.

0

Share this post


Link to post
Share on other sites

I compared your first recipe to this. They are the same ingredients except this new one doesn't list the salt.

I thought maybe we could fix the first one but it looks OK.

Cook on!

It was good catch. The salt is important.

Thank you.

0

Share this post


Link to post
Share on other sites

Oh my Gosh that is just beautiful!

I love the way the dough looks prebaked.

Thank you again!

Your pictures belong in a cookbook!

So does your recipe!

OK, now just what is a Chocolate Babka??

Sounds yummy! :o

A Chocolate babka is this:

http://www.finecooking.com/recipes/rich-chocolate-babka.aspx

But we should try to make it with my dough and put chocolate in middle

I'm also wondering, if my dough would be good for this. This is WOW!

http://www.finecooking.com/recipes/cinnamon_chrysanthemums.aspx

0

Share this post


Link to post
Share on other sites

Chocolate babka sounds wonderful! Sorry to report that this bread completely crumbled on me today when I tried to slice it. So it was impossible to use for french toast or anything else except croutons or bread crumbs. I made croutons out of the remaining half of a loaf. I sprayed with olive oil, sprinkled with kosher salt, garlic powder and Italian seasoning. Made the best croutons I have made in a long time however!

I will try the bread again sometime with a different milk sub and all the right ingredients. Thank you again for all your work and sharing the ideas for what else to make from this dough.

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
      103,598
    • Total Posts
      918,309
  • Topics

  • Posts

    • Oat Flour making me sick?
      I wouldn't be afraid to use a stainless steel pot that other things had been cooked in AS LONG AS YOU WASH THEM VERY WELL before making her food.
    • to biopsy or not?
      You are MOST welcome! No problem with making these recipes. If you just follow the directions they lay out, you will be absolutely fine! BTW, I chose to make everything using the flour blend they give you the recipe for. It really is better than the pre-made flours you can buy. To make things easier, I make a double batch of the flour blend and put it in a BIG tupperware (plastic) container & keep in the fridge. That way when I go to make anything I just scoop out the amount I need. Secondly, get yourself a cheap little kitchen scale. I got this one & it works great. http://www.amazon.com/dp/B007TCFE0I?psc=1 Mine doesn't have the removable glass or the kitchen timer but otherwise is just like this one. This one is more like the one I got http://www.amazon.com/Ozeri-Digital-Kitchen-Capacity-Elegant/dp/B002IR6OP8 Weighing out your ingredients makes a huge difference & really it's so much easier than measuring everything in measuring cups. As far as the coffee cake recipe..... I changed it a little bit so it would be like a gluten coffee cake I used to make & we loved. It turns out a little more healthy as well with dried fruit I put in it. I didn't make the topping that they do. These are the changes I made. In the batter, instead of the 1 Tblsp. of cinnamon I used 1 teaspoon. In the batter, I added dried apricots & raisins --- I do it by feel so I will say about 1/2 cup of each maybe a tad more.  My Topping: Then in a separate bowl I put about 1.5 teaspoons of cinnamon, about 3/4 cup of dark brown sugar, and some melted butter. Mix the dry ingredients & pour the butter in mixing the mixture with your fingers. You want the mixture crumbly yet moist. Put the batter in the oven for 5 min. & then take out & crumble the topping on top, then it all goes back in the oven & bake according to directions in the recipe. You could add nuts, dried dates, any dried fruits or nuts you like!   Finally, you owe it to yourself to get some really good pans. This for loaves of bread as gluten free bread requires the extra height & support these pans give. You won't have to use parchment paper or make the tin foil collar which is a pita. http://www.kingarthurflour.com/shop/items/bread-loaf-pan-9-x-4-x-4 These are great for making the dinner roll recipe into burger buns: http://www.kingarthurflour.com/shop/items/individual-pie-and-burger-bun-pan
    • celiac disease is psychosomatic
      Actually, there is a place I could complain to about how my request to amend my record was handled. zthey really messed up onthis one. I think this doctor was too careless to set a HIPPA policy in place or doesn't pay attention to generic forms included to fill out with new patient forms. I'm debating whether or not to file a complaint. If the doctor adds derogatory remarks to my report, I will definitely file a complaint. I really should file a complaint for all the patients who are mistreated, but I don't need more stress in my life. I have found doctors like her create stress or sometimes it's best to say goodbye without further contact. Can I Appeal if a Covered Entity Refuses to Make an Amendment? Maybe. An institution must accept complaints about its health privacy policies and practices. Filing a complaint with an institution may not be the equivalent of filing an appeal of a denial of a request for amendment, but it may help if it forces someone new at the covered entity to review your request. However, some institutions may accept formal appeals. Consult the institution’s notice of privacy practices to see if there is an appeal method for a denial of a request for amendment. Talk to the privacy officer at the covered entity to see if you can obtain help. You can also complain to the Secretary of the federal Department of Health and Human Services about how your request was handled. The Department’s Office of Civil Rights processes complaints. You can find information about the process at http://www.hhs.gov/ocr/privacy/hipaa/complaints/index.html. You have another alternative. When a covered entity denies your request for amendment, it must tell you that you can request the covered entity to provide a copy of your request for amendment with any subsequent disclosure of the disputed information. In some instances, it may be important to make the request. Remember that the covered entity is not required to tell others about the dispute unless you ask.    
    • Johnny Carinos
      According to Johnny Carino's' gluten free menu, the potato soup is safe to eat. However, their allergen guide says the soup has wheat. Anybody know which is right? I contacted my local restaurant and sent an email to the email address listed on their website. However, my local place did not know, and no one has responded to my emails yet. I would love to try this restaurant, but now I am worried if it is safe.  allergen guide http://pmgdata.s3.amazonaws.com/menu/75327/pdf/allergy_info_guide_7-21-13_8731.pdf   gluten free menu http://glutenfreeguidehq.com/johnny-carinos-gluten-free-menu/    
    • Celiac.com: Gluten-Free Diets Are Not Necessarily Healthier, Doctors Warn
      Out of about 15,800 children in the schools, 78 were on a gluten-free diet. Of these, 60 percent had celiac disease, an immune condition that makes ... View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,699
    • Most Online
      1,763

    Newest Member
    InfoSante
    Joined