Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten Free Bread Bowls

Katrala

Recommended Posts

Katrala Contributor
Katrala
Posted

Before my diagnosis my husband would occasionally make these wonderful bread bowls and would stuff them with sausage, peppers, pasta, and (homemade) alfredo sauce. They were always amazing and we haven't had them since going gluten-free and decided to give them a shot today.

I used the typical bread recipe I use (found here on the boards) and baked it in Pyrex dishes. I ended up reducing the time I normally cook by about 10 minutes. I did notice that, while the bread rose before baking as normal, it did not rise any during baking and actually condensed a little. Fortunately, this didn't hurt the final product!

The only thing I'd change next time is allowing the bread to rise a little more before baking.

2011002.webp

2011004.webp

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

Excellent! The variety can be endless! :D

Marilyn R Community Regular
Marilyn R
Posted

That looks delicious! If you wouldn't mind, I'd love more instructions. Did you use Chebe mix?

Katrala Contributor
Katrala
Posted
  • Author

That looks delicious! If you wouldn't mind, I'd love more instructions. Did you use Chebe mix?

I used a recipe I found here on the boards.

I think it's done with King Arthur, but I always use 2 parts rice flour to 2/3 part potato starch to 1/3 part tapioca starch.

1 tbsp yeast

1 tbsp sugar

1.5 cups warm water

(combine above and let proof while you are mixing rest)

2.5 cups flour

2 tsp xanthum gum

1 tsp salt

(combine dry stuff above in mixer)

3 eggs

1.5 tbsp oil (I use coconut oil)

1 tsp cider vinegar

(combine above 3, whisking until foamy)

Add dry to wet. Beat 4 minutes-ish.

Let rise until at top of pan.

Bake at 375 degrees for 50-60 minutes (I did 50 here.)

Marilyn R Community Regular
Marilyn R
Posted

Thank you Katrala! I've held off on buying the xanthum gum, but I guess I need to do it. How was your Halloween party?

jswog Contributor
jswog
Posted

What did you put inside? Still the same ingredients? What is the recipe for the homemade alfredo sauce?

Katrala Contributor
Katrala
Posted
  • Author

I'm not sure the ingredients for the Alfredo. I know Parmesan cheese. My husband makes it.

We put bell peppers, Italian sausage, Alfredo, pasta, abs topped with mozzarella before baking a little.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,759
    • Most Online (within 30 mins)
      7,748
    eloisapg
    Newest Member
    eloisapg
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • MagsM
      Inflammation and Menier’s disease link?

      By MagsM · Posted

      Thank you so much for this in depth analysis. I am currently taking Vit D3/K2 5000IU daily.i started taking a flushing Niacin but foolishly took a 500mg tab and nearly passed out! I have just ordered a gut microbiome genome test and it will be interesting to see what my current balance of microbes are. After I finish diagnosis I will definitely go gluten free. Diagnosis will inform exactly how strict I’ll need to be regarding cross contamination etc. my focus will be on healing the gut. I have also been focusing on the oral microbiome - cutting out FL and using more natural products as well as daily oil pulling. I read from some of your other forum entries about Benfothiamine and I’ll definitely order that. I’ll make sure my doc orders more detailed vitamin and mineral panel plus total IGA as well as the DGP-IGA and DGP-IGG tests. We will see if I can get the endoscopic biopsy done. Do you think I should request Vitamin B shots to get me started?  My daily vitamin protocol will likely be VitD/K2 5000IU, Benfothiamin 300x2, Niacin (flushing) 50mg working up to 300mg. I also take a EPA/DHA as well as some vascular support (Arterosil HP and Vascanox HP) as well as Magnesium at night. Which B complex brand do you like? I will see what the gut microbiome test comes back with. I’m sure they will try to sell me pre/probiotics and maybe some digestive enzymes. What are you thought on those? I’m curious if you managed to go into full remission from your Ménière’s disease? Thank you so much for your thoughtful insight. I know that building back up my gut health and immune health will help in so many ways as well as protecting me from many other major diseases as I go into my 60s and beyond. 
    • Scott Adams
      Any bad experience with King Arthur Gluten-free bread flour

      By Scott Adams · Posted

      You are right! The logo the have on their packages got me confused--it looks like they are less than 20ppm, not certified GF. Thanks for catching that! My brain also zeroed in on this "less than 10ppm" but I should have seen the rest...
    • Wheatwacked
      Still unsure.....

      By Wheatwacked · Posted

      Zinc glyconate lozenges (Cold Eeze) helps fight off viral respiratory infections by coating the mucous membrane cells to protect them from virus.  Zinc is an antiviral essential mineral. Choline deficieicy can be the cause of Non Alcoholic Fatty Liver Disease.  It is estimated by some experts that less than 10% eat the minimum RDA of around 450 mg.  It has also been connected to gallbladder disease.  Brain fog and high homosystein blood level is an independant indicator of cardiovascular disease. Eggs and red meat are the primary sources.  Three eggs or 10 cups of cooked brocolli a day.  Low vitamin D is a common denominator of autoimmune disease.  Is it a contributing factor or a result? I think that low vitamin D is maybe the main contributing factor.  Low vitamin D allows the immune system to run amuck. I would like to point out the many diagnosed with Celiac Disease went through several misdiagnoses, like gall bladder disease, and were repeatedly tested negative and then one day tested positive. Regardless of your diagnosis, you should avoid gluten, you mention it in your first post : "When I eat gluten I get a lot of mucus with my stool and most of the times it’s quite thin. As soon as I take gluten away from my diet my stool becomes normal". It can take six months to several years to heal completely.  How long I believe is directly related to how quickly you identify deficiencies and correct. Essential to my recovery:  Thiamine, 10,000 IU vitamin D3 a day, maintaining 25(OH)D at 80 ng/dl (200 nmole/L), 600 mcg Liquid Iodine, Phosphatidyl Choline.  And of course: Gluten Free.
    • RMJ
      Any bad experience with King Arthur Gluten-free bread flour

      By RMJ · Posted

      Not all of King Arthur’s gluten free flours and baking mixes are certified gluten free. This bread flour is not. 
    • knitty kitty
      Still unsure.....

      By knitty kitty · Posted

      Bump up your thiamine dose!  You can take more if you don't feel anything after the first one.  Must needs getting to that 500mg. We need more thiamine when we're fighting an infection.  Zinc will help fight infections, too, as well as Vitamin C. They all work together. Hope you feel better!
×
×
  • Create New...