Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Celiac.com Sponsor:                                    


Photo
- - - - -

Help Needed In Baking Breads


  • Please log in to reply

21 replies to this topic

#1 hapi2bgf

 
hapi2bgf

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 174 posts
 

Posted 06 January 2004 - 10:48 AM

I've only been gluten-free for a few months and I just cannot bring myself to spend $5 or more for hamburger and hot dog buns especially when they come in a pack of four. My family used to eat Italian bread with dinner on a regular basis. Now that I am gluten-free, we rarely have bread with dinner. The only bread I can make that is edible is a corn bread! So far I have bought the frozen gluten-free bread from the grocery store, but it is not that great and I dread eating it. So I am trying to figure out how to make a good tasting Italian bread, hamburger buns, and hot dog buns. Summer is coming and it will be time for hamburgers and hot dogs on the grill very soon :rolleyes:

1. Does anyone know where you buy the baking pans for Italian style bread, Hamburger buns, & Hot dog buns?

2. Does anyone have any tried and true recipes for baking these breads? I do not have a bread machine. I have tried a few recipes, but they have not come out that well.

Any help or advice would be greatly appreciated.
  • 0

Celiac.com Sponsor:

#2 ROYAL BLUE

 
ROYAL BLUE

    Community Member

  • Advanced Members
  • PipPipPip
  • 68 posts
 

Posted 06 January 2004 - 12:07 PM

for my sons hamburger buns I use muffin rings (purchased at a kitchen shop), they work great. To make the buns I usually use the Tapioca rice bread mix from Kinnickinick.com our Save on Foods carrys it in the store. They taste great and are soft and freeze well.

The Bette Hagman, Featherlight mix also seams to be the best I have found for a scratch mix, but keep in mind I am new to all of this as well.

Also, Bette hagmans book, gluten free gourmet bakes bread has alot of recipies for wonderful breads like french bread. I borrowed one from the library. You can probably find the recipie for the featherlight mix here or on the old web page, if not ler me know and I will dig around for it and post it.
Tracy
  • 0

#3 midnightjewel40

 
midnightjewel40

    Community Member

  • Advanced Members
  • PipPipPip
  • 46 posts
 

Posted 06 January 2004 - 03:03 PM

;) Hi there i am also looking for a no fail bread that is home made not one in a packet i have been celiac for 14 months and have been making bread i have tryed all sorts of recipes i try to stay away from the one with milk in them as i have trouble with that too
look forward to hearing from all the old hands at celiac disease and bread making
jacque :unsure:
  • 0
Hope you have a great day
Jacque.
my 15 year old and i are both celiacs

#4 filititi

 
filititi

    Community Member

  • Advanced Members
  • PipPipPip
  • 73 posts
 

Posted 06 January 2004 - 04:21 PM

Jacque,

Would you care to share your cornbread recipe? I'm still searching for good recipes of nearly any sort.

I'd love it if you'd be willing to share.


Brandy
  • 0

#5 hapi2bgf

 
hapi2bgf

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 174 posts
 

Posted 07 January 2004 - 09:15 AM

The original recipe can be found on the Arrow Head Mills Yellow Corn Meal bag. I modified the recipe to fit my tastes and desire for a fast simple bread. My family likes it hot out of the oven or toasted with butter.

Mexican Corn Bread

Ingredients
1 c onion finely chopped
1 c mexican corn (from the can)
1 c white flour (I use rice flour)
1 c Yellow Corn Meal
1 T baking Powder
tsp salt
2 eggs
1 c milk (can use milk substitute or soy milk)
3 T Veg oil
2 T honey
1 c sharp cheddar cheese grated
Add a little ground white pepper, if desired


Combine everything in a bowl and stir until moistened. Pour into oiled 8 square pan. Bake at 400 degrees for 20-25 mins. Do not overbake as it dries out and crumbles fast.

enjoy!
  • 0

#6 jenni

 
jenni

    Community Member

  • Advanced Members
  • PipPipPip
  • 25 posts
 

Posted 19 January 2004 - 06:11 AM

I just bought Lyn Rae Ries's new book Delicious Breads. I have been trying to bake a decent loaf of bread for two years and they all end up in the trash. Even Bette Hagmans. I made two loaves of bread so far from this new book and I loved them both. I made the basic sandwich bread and the Onion Cheese Loaf. They were soooo good!! They do take a lot of different ingredients such as quinoa flour, yogurt..etc, but it is worth the trip to the store with a long list. My Mom tried a bite of the onion cheese bread and she said it tasted like an expensive specialty bread from New York. I highly recommend the book. (for the quinoa flour I just ground quinoa flakes in my coffee grinder. I do a box at a time and store it in the freezer along with all my other flours) The sandwich bread didn't fall apart or have a nasty aftertaste and it wasn't gritty! I'm a happy bread eater once more :)
  • 0

#7 tggluten

 
tggluten

    New Community Member

  • Members
  • Pip
  • 1 posts
 

Posted 22 January 2004 - 11:55 AM

I have found a bread mix from the Gluten-Free Pantry called "Favorite Sandwich Bread Mix" that makes a very good bread in my breadmaker. I've been using it for the past 5 yrs and have had great results. I have found that heating the slices of bread up before using, in a toaster or skillet, helps with the dry texture some gluten free breads have when they're cold. Makes great grilled ham and cheese sandwiches or use as a substitute for hamburger buns sliced a little thicker.
  • 0

#8 HSWade

 
HSWade

    New Community Member

  • Members
  • Pip
  • 6 posts
 

Posted 27 January 2004 - 11:51 AM

Baking Gluten free breads requires patience, experimentation, and perseverance.

I use many of Bette Hagman's recipes; I modify some, I derived my own biscuit recipe.

I found adding baked sweet potatoes to the mix improved texture and taste for some breads.

Don't give up. I have been doing this for a couple of years now and people who eat regular breads find my gluten free breads to be delicious.

I will share my biscuit recipe if asked. I bake two batches at a time. We freeze them as soon as they are cool; pop 'em in the microwave for 30 or 40 seconds anytime we want one.

My wife has Celiac Sprue, I do not; I try to share her meals as often as possible.

You can learn to bake excellent breads if you stick with it...
  • 0

#9 ROYAL BLUE

 
ROYAL BLUE

    Community Member

  • Advanced Members
  • PipPipPip
  • 68 posts
 

Posted 27 January 2004 - 01:22 PM

Can anyone help with my bread problem. When I uses the Featherlight mix, the bread is great. I slice it and freeze it, but by the next day it is already drying and starting to crumble. Any ideas?

Tracy
  • 0

#10 hapi2bgf

 
hapi2bgf

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 174 posts
 

Posted 28 January 2004 - 08:53 AM

HS Wade,

Could you please share your biscuit recipe? I have not had biscuits in a long time!

I am trying to make breads and some are edible and some become bread crumbs. I'll keep trying.
  • 0

#11 Guest_Laurie anne_*

 
Guest_Laurie anne_*
  • Guests
 

Posted 28 January 2004 - 10:06 AM

[SIZE=14]Hi, I went to Wild oats yesterday and the person there had me try bread made with spelt is this ok? it falls apart really easy, but it taste great.
  • 0

#12 seeking_wholeness

 
seeking_wholeness

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 350 posts
 

Posted 28 January 2004 - 12:12 PM

Laurie anne,

Unfortunately, spelt is NOT gluten-free. It is the "ancient" form of wheat that farmers originally domesticated, so while it does not have as much gluten as its hybridized counterpart today, it definitely does contain gluten and must be avoided. The same is true for kamut, another "ancient" wheat-like grain. :(
  • 0
Sarah
gluten-free since November 1, 2003

#13 trummie

 
trummie

    New Community Member

  • Members
  • Pip
  • 6 posts
 

Posted 29 January 2004 - 04:53 PM

Mr. Wade,
I, too, would like to have your biscuit recipe and instructions. My grandson used to love biscuits. IOt would be such a great treat for him. Thanks
  • 0

#14 trummie

 
trummie

    New Community Member

  • Members
  • Pip
  • 6 posts
 

Posted 29 January 2004 - 05:03 PM

I just found Mr. Wade's biscuit recipe under the shared recipe topic. I'll try it soon--very soon.
  • 0

#15 pfarrell

 
pfarrell

    New Community Member

  • Members
  • Pip
  • 5 posts
 

Posted 31 January 2004 - 03:09 AM

Jenni
Could you possibly post or email the two recipes for me my nephew who is 6 wants to be like the other children in his class and have sandwiches for lunch but all the breads we have tried dry out and fall apart the next day
pat
  • 0




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: