520 Maria's Bread Flour Mix (Gluten-Free) - Celiac.com
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Maria's Bread Flour Mix (Gluten-Free)

This recipe comes to us from Maria Oostveen. Her comments about it: My goal is to develop an all-purpose flour, that can be used for most baking purposes. I have not tested this version yet on anything else but bread and it compares 100% with regular light wheat bread. The first thing I made with it was the cheese sandwich I so badly craved and it was like heaven!! No comparison with ANY gluten-free bread I tried before, and I tried them all!!!!!!

Marias Bread Flour Mix (makes 9 cups = 3 loaves).

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2 cups garfava or garbanzo-bean flour
1 cup sorghum flour
2 ¼ cups tapioca flour
2 ¼ cups arrowroot flour (starch)
1 cup rice flour
1 tablespoon potato starch
2 tablespoons potato flour
2 tablespoons xanthan gum
2 packages gelatin (unflavored)
¼ cup sugar
1 ½ teaspoon salt

Mix well and keep in an airtight container. You can use cornstarch instead of arrowroot. This was originally designed to bake at an altitude of 5000+ feet so you may need to make adjustments. Click here to see her Maria's Real gluten-free Light Wheat Bread recipe.

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7 Responses:

 
cathy pepe
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said this on
09 Apr 2008 8:26:23 AM PDT
I have discovered that I am gluten intolerant by talking to my friend. I have to begin my journey and it seems scary. I will try to make bread with Maria's . I will let you know.

 
Leanne
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said this on
12 Aug 2010 10:22:36 PM PDT
I'm confused. I don't see a bake time or temp. Otherwise i'd love to try it! I miss bread!

 
Jamie
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said this on
17 Aug 2010 9:51:10 PM PDT
I believe this is just the flour mix to make any bread recipe you choose.

 
Ron Williams
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said this on
05 Jan 2011 4:04:15 PM PDT
2 Packages of Gelatin?? What use is that ...One needs the amount the package holds??

 
Paul
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said this on
01 Jan 2012 12:15:24 AM PDT
I did ground my own flour for this recipe using a coffee grinder. Not very quick but OK. I also omit xanthan gum as I didn't have any.The taste is actually very good, the dough unfortunately collapsed as expected without xanthan so I baked longer, about 65min 190degreeC. Still useable. I will try this again properly another time. As I said. it has very good taste.

 
mitch
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said this on
10 Dec 2015 5:20:08 AM PDT
I'm a little late in rating this recipe. I found it way back in 2003 when I was first getting started as a personal chef. The recipe was to be the beginning of a productive and successful career specializing in special diets. The lady at MY FIRST dinner party who, in tears, hugged me afterward and said, "I haven't had real bread in so long. You have no idea what this means to me" had me hooked. I used this recipe--and have used it many times since--to make a focacica bread that night. Glad to see the website has grown and that this recipe is still here for others to use.




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I have 2 copies of DQ9. One from each parent.

Obviously from the outside it's difficult to comment, but if I were you I'd leave allergies for now and pursue definitive celiac testing via your doctor and preferably a gastroenterologist. They're the first port of call for digestion issues. If you do wind up being celiac it's possible that other allergies or intolerances would resolve or improve in any case once you've been on the diet for awhile. That's been my experience. Ps note that wheat allergy is completely different and unrelated to celiac or non celiac gluten sensitivity.

Thank you ps, it may be better if the thread title was changed as we now have two 'overwhelmed' topics. If it were 'Bile ducts and celiac?' then it may attract more users with direct experience?

Hello and welcome Maybe? From reading others accounts there's a big variation in how quickly gluten antibodies respond to the gluten diet. I did similar to you and my doctor said that 1 week back on should be enough to show up in a test, but he didn't know what he was talking about sadly... The 2 week figure refers to the endoscopy, for blood testing 8-12 weeks on gluten is more normal. Basically if it comes back positive fine you have your answer. If its negative it may be a false negative due to your going gluten free beforehand. If you want to pursue a diagnosis then yes. Don't go off gluten again until you confirm that all testing is complete. Keep a journal noting any symptoms, that may be useful to you later. More info here: There's some good info in the site faq: https://www.celiac.com/gluten-free/announcement/3-frequently-asked-questions-about-celiac-disease/ I know how you feel! Partway through my gluten challenge I knew that too results notwithstanding. Fwiw I think you've found your answer. Good luck!

Learn more about testing for celiac disease here: http://www.cureceliacdisease.org/screening/ You do have to be on a gluten diet for ANY of the celiac tests (blood and biopsy) to work. While the endoscopy (with biopsies) can reveal villi damage, many other things besides celiac disease can cause villi damage too: http://www.cureceliacdisease.org/faq/what-else-can-cause-damage-to-the-small-intestine-other-than-celiac-disease/ So, both the blood test and endoscopy are usually ordered. There are some exceptions, but those are not common.