Celiac Disease and Gluten-Free Diet Support
- Questions? Join our forum: Nearly 1 MILLION POSTS, and over 62,000 MEMBERS!
Follow / Share
|Get Email Alerts|
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
Soft White Bread (Gluten-Free)
This recipes comes to us from Kathy Scholz.
a small bowl combine:
½ cup warm water
2 teaspoons sugar
4 teaspoons dry yeast granules
Set aside and let stand for 15 minutes
2 cups white rice flour
2 cups tapioca flour
¼ cup sugar
4 teaspoons xanthan gum
2/3 cup dry milk
1 ½ teaspoons salt
Combine the above six ingredients in a large bowl (use largest mixing bowl).
½ cups water
4 tablespoons melted butter or oil
1 teaspoon gluten-free vinegar
Mix above dry ingredients in a large bowl, and the four liquid ingredients in a small bowl, then add the butter mixture and yeast mixture to the dry ingredients. Beat on high for 2 minutes. Use two small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom. Allow to rise in pan, then bake at 350 degrees 20 - 25 minutes. Adjust time depending on size of loaves. Can also be made as sandwich rolls, as indicated below: use small individual pie tins (about 4 across, purchase in paper goods supply store, round out the bottom crease with your thumb and finger, or press the tin down on the bottom of a jar the appropriate size to round out the crease, these may be reused time and time again) spray the tins with cooking oil, divide dough to make about 12 sandwich rolls, place pie tins on two cookie sheets, allow to rise, if desired brush with a mixture of egg and water, sprinkle sesame seed or poppy seeds over top, before baking. Bake until nicely browned in 15 -20 minutes.
Celiac.com welcomes your comments below (registration is NOT required).
Gluten-free Sourdough Starter
Making sourdough 'starter' is the first step in the traditional fermentation process for sourdough bread.... [READ MORE]
Easy Bacon and Cheese Cornbread (Gluten-Free)
I'm a sucker for good gluten-free cornbread.... [READ MORE]
French Bread (Gluten-Free)
This recipe comes to us from Tom Van Deman.... [READ MORE]
Banana Bread #2 (Gluten-Free)
1 cup sugar
½ cup butter
3 tablespoons sour milk mixed with a bit of lemon juice
1 teaspoon soda
2 cups corn starch
Pinch of salt
3 bananas (mashed)
Mix everything together with the exception of the bananas.... [READ MORE]
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
In Celiac.com's Forum Now:
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity