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

Bread Recipe


Kelleybean

Recommended Posts

Kelleybean Enthusiast

Hi -

Did a quick search of the site and couldn't find anything. I made the sandwich bread using the Bella mix and it was awesome, but also fairly expensive. I was wondering if I could do this myself. Here are the ingredients: Tapioca flour, brown rice flour, sorghum flour, potato starch, flax seed meal, sesame seeds, sea salt, sunflower seeds, organic evaporated cane juice, xantham gum, and yeast.

Anyone have a similar recipe?


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



Celiac.com Sponsor (A8-M):



lpellegr Collaborator

Based on some of the recipes I make, I'd give this a try:

Mix the tapioca, brown rice, sorghum, and potato for a total of 2 cups (I'd use 1 cup of brown rice and split the other cup between the rest). 2 or 3 T of ground flaxseed meal, a T of sesame seeds, 1 t of salt, as many sunflower seeds as you like, 2 t of xanthan gum. Mix all those ingredients. I don't know how evaporated cane juice is used or even if you can get it, but a little sugar (maybe 2 t) will help it brown and feed the yeast. Put 2-1/4 t of dry yeast (or one package) in a cup and add a little sugar (1/2 t). To the yeast add about 1/4 cup of warm water and stir, then let it sit for a few minutes. When it has become bubbly and is obviously growing, then you can add it to the dry ingredients along with enough warm water to get all of the dry ingredients wet (probably about 3/4 of a cup, but this can vary and is the trickiest part of these recipes). Mix on medium - high for 3-4 minutes to make sure it's well mixed. It should become smooth except for the seeds and be thicker than cake batter but thinner than normal bread dough (yeah, I know, that's easy for me to say).

Scrape it into a greased 4 1/2 x 8 1/2 pan, cover it with a clean towel and let rise. Preheat the oven to 350. When it rises to the top of the pan (not higher), put it in the oven for 10 minutes. At that point, cover it loosely with foil and bake another 45-50 minutes. At the end of that time, press a finger gently on the top - if it seems very soft and spongy, give it another 5 minutes, and repeat if necessary. Remove from pan to cool. Don't slice it until it is cool.

Without knowing their recipe, it could come out very different but it should still be edible. And you can always use it for croutons. Many recipes have some fat (oil or melted butter) and some eggs to help moisten them and hold them together. You could try that, but watch the amount of water you add because you will have already added some liquid. If you want a larger loaf increase the flours to a total of 3 cups and use a larger pan and another t of xanthan gum, along with more water but no increase in yeast. I have better luck with 2-cup recipes. Good luck!

Kelleybean Enthusiast

Perfect - thanks! I should have added that to the mix you are supposed to add 1 c water, 1/4 c oil, and 2 tbs honey or sugar.

lpellegr Collaborator

Based on those amounts, I'd guess that it contains 2 c of flour total. Good luck! Don't add all the water until you see how the dough looks - keep back about 1/4 cup. The dough should be thick and sticky, but not runny. If it looks too thick, add more water, about a tablespoon at a time and mix it in.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,316
    • Most Online (within 30 mins)
      7,748

    Steffieg
    Newest Member
    Steffieg
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Canker sores can definitely be frustrating, especially when you're already managing a strict gluten-free lifestyle and have been diagnosed with celiac disease for so long. While these painful mouth ulcers aren’t exclusive to celiac disease, they can be linked to nutritional deficiencies—particularly of iron, folate, or vitamin B12 (as @trents mentioned )—which are common in people with celiac, even those who are very careful with their diet. Ongoing fatigue and aches might also suggest that your body isn’t fully absorbing nutrients or that there’s some underlying inflammation. It could be helpful to get bloodwork done to check for these deficiencies, and possibly even a full nutritional panel. Sometimes, new sensitivities or hidden sources of gluten or additives like sodium lauryl sulfate (common in toothpaste) can trigger symptoms like canker sores too. Since your reactions are so severe and you're highly vigilant, it might also be worth considering whether any other autoimmune conditions could be involved, as they can develop over time and overlap with celiac. Consulting with your doctor or a celiac-informed dietitian may help pinpoint the cause and bring relief.
    • knitty kitty
      @Dora77, You shouldn't worry about getting glutened through your skin.  You would have to touch a gluten infested doorknob and then put your hand in your mouth.   I'd be more concerned with your mom's heating up gluten bread in the oven and boiling gluten noodles.  These methods cause particles of gluten to become airborne which would then enter your nose and be swallowed, going into your digestive tract.  I have to avoid the bakery aisle at the grocery store for this reason.  An M95 mask helps. If you get nutritional deficiencies corrected, your immune system will calm down and be less reactive to gluten expose.  Vitamin D helps regulate the immune system.  Thiamine and Niacin help make digestive enzymes which would help digest any accidental gluten exposure.  Thiamine helps Mast cells not to release histamine, an inflammatory agent released as part of the reaction to gluten, and also a neurotransmitter that causes alertness and anxiety, and the flight or fight response.  Pyridoxine will help improve the OCD.  Remember your brain is part of the body.  Vitamin deficiencies affect your brain and mental health as well as the rest of your body.  
    • Jacki Espo
      I do not have evidence other than anecdotal but I am certain when I have gotten these it's the result of eating gluten (back when I did).  I don't get them now that I don't eat gluten. 
    • Dora77
      What really bothers me is if worrying about getting cc‘d from touching the same door knob as others touched is valid. Seems like an extremely unlikely way to get glutened but i read people saying that.    If thats true then theres realistically zero chance i dont get cc‘d in a non gluten-free household unless i Cook Everything myself and wash my hands multiple times in between and store all of my stuff separately
    • trents
      Welcome to the forum, @Mrs. Cedrone! Among the various causes for canker sores, are "Nutritional problems like too little vitamin B12, zinc, folic acid, or iron" https://www.webmd.com/oral-health/canker-sores Could you be deficient on something?
×
×
  • Create New...