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Bread Recipes
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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.

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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!

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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:

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    • To answer some of your questions.... Non celiac gluten sensitivity does not cause any damage to the small intestine so that is not the source of the "little holes or bumps".  You need to get her records including the report of the endoscopy to see exactly what it says as well as the pathology report of the biopsies. You should always get medical records anyway & keep a copy for yourself. How many biopsies did he take? There should be a minimum of 4, ideally 6. The small intestine is very vast even in a small child. An adults is the size of a tennis court! That's a whole lot of territory so biopsies can miss damage especially when enough of them are not taken! She has 2 positives on the serum panel. This crap about "weak" positives should be thrown out of the nomenclature! A positive is a positive, weak or not! Her DgP IGG is way over the range and extremely telling. As far as my knowledge goes, there is nothing else that causes a positive DgP IGG other than celiac disease. False positives are really rare and to have 2 false positives would be astronomically rare! You are right & smart that she really does need an official diagnosis! IMHO, keep her on gluten for right now. Get a second opinion pronto & I believe you'll be able to get her a dx based on the 4 out of 5 rule if nothing else. I wouldn't think it's going to take more than a month to get to see another doc for a second opinion. Then you can take her off gluten. Kids heal up really fast, way faster than us old geezers! I'm sure as others  wake up & get on their computers they will be along to voice their knowledge. I am in the eastern time zone & rise before the birds so I was on here early. Hang in there mom! You're doing the right thing!
    • Now that my initial rage has calmed a tad.... your daughter has to fulfill 4 out of 5 of the diagnostic criteria. Second opinion can do a gene test. If positive, then she will have4 out of 5 of the dx criteria to dx without a positive biopsy. See: http://www.gastro.org/news_items/a-biopsy-should-not-be-required-to-make-the-diagnosis which says in part: The presence of signs and symptoms compatible with celiac disease. Positive serology screening (high serum levels of anti-TTG and/or EMA). Presence of the predisposing genes HLA-DQ2 and/or –DQ8. Histological evidence of auto-insult of jejunal mucosa typical of celiac disease. Resolution of the symptoms and normalization of serology test following the implementation of a gluten-free diet.   Also see: http://www.tenderfoodie.com/blog/2014/5/1/dr-fasano-on-new-gut-autoimmune-research-autism-clearing-up.html She can get a dx after her symptoms resolve on a gluten-free diet!
    • OMG!!!! The doc wants her to get sicker & sicker & do further damage so he can diagnose her? Don't do me any favors doc!!! I'm so spitting med right now I can't even speak! Find a new doc, take the records & get a second opinion. Maybe the next doc will have a freaking brain & dx your daughter. She should be dx'd! This is absurd in the extreme. The very least that should happen is the doc give her a dx now & then in a year or 2 have her do a gluten challenge & do a biopsy all over again but seriously, that would be just as cruel as what he's doing now. He's an ASS!
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    • 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.   
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