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

Bread Recipes
0

3 posts in this topic

I'm interested in making my own bread. We buy Udi's now and we really like it but I'm thinking I could try my have at it. Any good ( easy) recipes out there? Preferably vegan or without eggs.

0

Share this post


Link to post
Share on other sites


Ads by Google:

There must be hundreds of recipes out there, and dozens of mixes. The mixes are probably the way to start, especially if you can find them in bulk or on sale. Bread recipes usually call for multiple kinds of flour and things like xanthan gum, gelatin, etc. If you don't want to invest in all of those items and the space they will take in your house, go with the mixes - try a few until you find one you like. If you really like to bake, then look into gluten-free bread cookbooks - there are plenty out there, more all the time. I started with Bette Hagman's books, and like a lot of her recipes, but gluten-free bread baking is always iffy - you may need to repeat recipes several times and monkey with times and temperatures and ingredients until they come out right in your oven in your house. Don't be afraid to fail - you can always make your mistakes into crumbs or croutons and try again. We will be here with advice!

0

Share this post


Link to post
Share on other sites

If you are trying to avoid eggs, look for gluten free recipes that contain buckwheat flour, amaranth flour, and almond flour or meal, which are all "stickier" than rice flour based recipes. They work even better, if you can pre soak them in some liquids from the recipe. A little amaranth in a recipe is not only higher protein, but strangely mold retardant when the bread is stored in the refrigerator. Tapioca also adds some gummy qualities. You can take and soak ground flax seed meal in hot water to make flax gel as an egg substitute, or soak chia seed in room temperature cool water to make "chia gel," besides using the commercial egg substitutes such as from Ener- G, which is a combination of potato starch and a gluten free baking powder.

Once you have decided what sort of flours and egg substitute you'd like to use, you can then use a baking soda and pure apple cider vinegar leavening to make the recipe rise. Not too much vinegar, or it tends to de- gel that flax or chia mixture you are also using. A lot of baking soda makes it taste a bit salty, so you may have to adjust the salt content. You may also want to use a smaller loaf pan than is normal for these gluten free recipes, they bake up a LOT better this way.

A flour mixture that works well eggless is 1/3 buckwheat, 1/3 potato starch, and 1/3 garbanzo bean flour, or 1/4 each buckwheat, amaranth, potato starch, and garbanzo flour. If you don't like bean flours, you can substitute.

If you are using eggs and can use cheese or yogurt, the Chebe mixes (tapioca) are the easiest to make little rolls with. Small amounts of other flours and an extra egg or yogurt can be added to the Chebe mixtures.

The number one rule is to test before pulling from the oven, by sticking a clean knife into the middle and seeing if the knife comes out clean, if not, put it back in to bake some more. The second rule is, that there is no hard and fast rule about recipes, because every gluten free flour is different and will suck up different amounts of moisture. These doughs tend to be wetter, and they therefore bake differently. If you want to read some comedy routines, see the comments under any gluten free recipe for those people trying coconut flour for the first time. :lol: I remember once a blogger tried adapting another (famous) blogger's bread recipe, but did not successfully convert the amounts of fluid ingredients to the dry ones, and it seemed nobody caught this as they kept tinkering with it and tinkering with it and it never worked. It was too wet as it went into the oven. I had read Shauna Ahern's Gluten Free Girl and the Chef blog where she talks about proportions of starches to proteins and liquid and dry, and caught it. And this is a good place to go check out the archives.

The best way to play around with recipes and flour mixtures is to do small ones in the microwave at first, like a bun-in-a-cup. Microwave baking also is very fast. This way, you don't blow $5 worth of ingredients on making a bigger loaf of gluten free bread that it turns out you don't like anyway.

some recipes:

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
      104,131
    • Total Posts
      919,521
  • Topics

  • Posts

    • Cyclinglady is absolutely correct, after hours of internet research the only gluten-free food available at JNB is a fast food chain called 'Nandos'. I was hoping for a bit more variety, but I'll take what I get.   
    • I'm so confused about my daughter's diagnosis.  I hope somebody can help.   My 4 year old daughter has a swollen belly, stomachaches, and lots of gas.  She does not have diarrhea or delayed growth.  Because of her symptoms and because it runs in the family (2nd degree relatives) I had her tested for celiac.   She was weak positive for TTG (IGA)  and strong positive for DGP (IGG)   TTG (IGA)  8   (0-3 neg, 4-10 weak positive, greater than 10 positive) TTG (IGG)  2   EMA: Negative DGP (IGG)  47  (0-19 negative, 20-30 weak positive, greater than 30 positive) Last week, she had her endoscopy.  The doctor found inflammation and little holes or bumps on her duodenum.  He started her on prevacid and said based on his observations, he was suspicious of celiac, but he would not be able to confirm until the biopsy came back. The biopsy showed no signs of celiac disease.  He said that he could not diagnose her with celiac without the biopsy report saying there was celiac damage.  He said he would categorize her as a potential celiac, keep her on a gluten diet and redo the endoscopy in a year or two to check for damage again.  My questions are: 1.)  If it is not celiac, something is causing her duodenum to be inflamed and have little holes or bumps on it, right?  Could it be a wheat allergy or gluten sensitivity?  What else could it be and how do they test for it?  Given her elevated celiac antibodies, how likely is it to be anything besides celiac causing the damage?  2.)  How likely are false positives for TTG and DGP?  I've heard they are pretty sensitive and specific.  Does getting two positives make false positives less likely? 3.) What have you done in this situation?  I want her to have an official diagnosis to make things easier at school and to feel confident that we are eliminating gluten permanently for a worthy reason, etc.  But, I'm having a hard time imagining keeping her on gluten and waiting for her to get more sick and have more intestinal damage just for a diagnosis.     Thanks in advance for your help.  I'm so overwhelmed and confused.  I hope someone has some insight and experience that will help clear things up for me.            
    • Yeah I actually live in Japan which is pretty similar, because Coeliac disease is rare over here so is the understanding and accommodating it. When I mention Gluten to some restaurants they think I am talking in English and they are unfamiliar with the word in Japanese.    So it seems I can write off my chances of getting some authentic Chinese gluten-free food at the airport, but at least there is a Thai restaurant in T3 so I won't starve. Its called  'Phrik Thai' for future reference. http://en-shopping.bcia.com.cn/store/739.html  
    • While in Boston I found Cheer's  Bloody Mary mix that says gluten-free on the bottle and have had no issues and  tastes pretty good 
    • I always assumed plain coffee was, but I have seen some controversy online about this. I know someone who is gluten free and only buys whole beans and grinds them herself because she doesn't trust how the grounds are processed.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,167
    • Most Online
      1,763

    Newest Member
    Cristina17
    Joined