Jump to content

  • 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

How To Make My Bread Fluffier?

Sand3

By Sand3
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Sand3 Newbie
Sand3
Posted

So I've been following Linda Etherton's gluten-free French bread recipe (Open Original Shared Link) and while the bread is tasty, it's super heavy and dense. The first time I followed the recipe to the letter, the second and third time I gave it more rising time. This did make it puff up and get more bubbles inside, so now it's closer to an oyster biscuit than a brick, but it's still something I'm likely to chip a tooth on.

 

I haven't done a whole lot of baking with sorghum before, so I'm not entirely sure of it's nature, but it's the potato and tapioca starch that I've been wondering about, because it's so fine and packs itself together so densely, if that's making the finished bread very dense. Do you think I would get a lighter, fluffier bread with a different combination of flours and starches? If so, what flours would you recommend?

 

My doctor has me staying away from oats and corn in addition to glutinous grains for the time being, but I don't have a problem with any others. Are legume flours more or less likely to result in fluffy bread? I feel like they tend to be denser, but I haven't tried them with yeast before.

 

Would whipping the egg-whites before I mix them in give me any benefit?

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

Celiac.com Sponsor (A8-M):


BridgetteIMcleod Newbie
BridgetteIMcleod
Posted

I have tried beating the egg white and then folding them in, This is not easy to do. Then bread came out ok but still a little dense for me. The sorghum flour has a sharp taste so I stoped using it. I have also tried the King Arthur Flour cake enhancer added to the bread flour this has worked the best for me. You can find it here:

Open Original Shared Link

Sand3 Newbie
Sand3
Posted
  • Author

I have tried beating the egg white and then folding them in, This is not easy to do. Then bread came out ok but still a little dense for me. The sorghum flour has a sharp taste so I stoped using it. I have also tried the King Arthur Flour cake enhancer added to the bread flour this has worked the best for me. You can find it here:

Open Original Shared Link

 

The King Arthur one mostly uses rice flour, which I try to steer away from because it crumbles so badly and makes my mouth feel a bit like I've been chewing on sand-paper or something. I don't mind the taste of the sorghum, I was raised with whole-wheat bread rather than white, I just don't know enough about it to tell if it's what's making my bread so dense.

Kelleybean Enthusiast
Kelleybean
Posted

Another trick I've read is using club soda for the water.  I've never tried it, but I can't imagine it would hurt!

Azenka Newbie
Azenka
Posted

This is coming from a non-baker, but the best homemade gluten free buns I've eaten, that were squishy and pretty soft and very tasty, seemed to have A LOT of oil.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      0

      Vitamins I Take

    2. knitty kitty
      - knitty kitty replied to hjayne19's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      10

      Insomnia help

      @hjayne19, So glad you found the information helpful. I know how difficult my struggle with anxiety has been. I've been finding things that helped me and sharing that with others makes my journey worthwhile. I like Life Extension Bioactive Complete B Complex. It contains the easily activated forms of B vitamins needed by people with the MTHFR...
    3. trents
      - trents replied to pothosqueen's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Positive biopsy

      Welcome to the celiac.com community @pothosqueen! Can you be more specific about which IGA test was run that resulted in 114 score and said to be "normal" and could you please include the reference range for what would be normal? By the size of that number it looks like it may have been what we call "total IGA" but that test is not usually run...
    4. pothosqueen
      - pothosqueen posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Positive biopsy

      Upper endoscopy last week resulted in positive biopsy for celiac disease. The IgA they ran was normal (114). Does positive biopsy automatically mean definitive diagnosis?
    5. hjayne19
      - hjayne19 replied to hjayne19's topic in Traveling with Celiac Disease
      4

      Mallorca Guide

      This is great thank you very much @Scott Adams
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,990
    • Most Online (within 30 mins)
      7,748
    pothosqueen
    Newest Member
    pothosqueen
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Insomnia help

      By knitty kitty · Posted

      @hjayne19, So glad you found the information helpful.  I know how difficult my struggle with anxiety has been.  I've been finding things that helped me and sharing that with others makes my journey worthwhile. I like Life Extension Bioactive Complete B Complex.  It contains the easily activated forms of B vitamins needed by people with the MTHFR genetic variation often found with Celiac disease.   Avoid B Complex vitamins if they contain Thiamine Mononitrate if possible.  (Read the ingredients listing.)  Thiamine Mononitrate is the "shelf-stable" form of B 1 that the body can't utilize.  B vitamins breakdown when exposed to heat and light, and over time.  So "shelf-stable" forms won't breakdown sitting on a shelf in a bright store waiting to be bought.  (It's also very cheap.)  Thiamine Mononitrate is so shelf-stable that the body only absorbs about thirty percent of it, and less than that is utilized.  It takes thiamine already in the body to turn Thiamine Mononitrate into an active form.   I take MegaBenfotiamine by Life Extension.  Benfotiamine has been shown to promote intestinal healing, neuropathy, brain function, glycemic control, and athletic performance.   I take TTFD-B1 Max by Maxlife Naturals, Ecological Formulas Allthiamine (TTFD), or Thiamax by EO Nutrition.  Thiamine Tetrahydrofurfuryl Disulfide (TTFD for short) gets into the brain and makes a huge difference with the anxiety and getting the brain off the hamster wheel.  Especially when taken with Magnesium Threonate.   Any form of Thiamine needs Magnesium to make life sustaining enzymes and energy.  I like NeuroMag by Life Extension.  It contains Magnesium Threonate, a form of magnesium that easily crosses the blood brain barrier.  My brain felt like it gave a huge sigh of relief and relaxed when I started taking this and still makes a difference daily.   Other brands of supplements i like are Now Foods, Amazing Formulas, Doctor's Best, Nature's Way, Best Naturals, Thorne, EO Nutrition. Naturewise.  But I do read the ingredients labels all the time just to be sure they are gluten and dairy free. Glad to help with further questions.  
    • trents
      Positive biopsy

      By trents · Posted

      Welcome to the celiac.com community @pothosqueen!   Can you be more specific about which IGA test was run that resulted in 114 score and said to be "normal" and could you please include the reference range for what would be normal? By the size of that number it looks like it may have been what we call "total IGA" but that test is not usually run without also running a TTG-IGA. Total IGA tests for IGA deficiency. If someone is IGA deficient, then the celiac-specific IGA tests like the TTG-IGA will be inaccurate. Was this the only IGA test that was run? To answer, your question, yes, a positive biopsy is normally definitive for celiac disease but there are some other medical conditions, some medications and even some food proteins in rare cases that can cause positive biopsies. But it is pretty unlikely that it is due to anything other than celiac disease.
    • pothosqueen
      Positive biopsy

      By pothosqueen · Posted

      Upper endoscopy last week resulted in positive biopsy for celiac disease. The IgA they ran was normal (114). Does positive biopsy automatically mean definitive diagnosis?
    • hjayne19
      Mallorca Guide

      By hjayne19 · Posted

      This is great thank you very much @Scott Adams
    • hjayne19
      Insomnia help

      By hjayne19 · Posted

      Thank you so much @knitty kitty I really appreciate this information. I’m so thankful to have found this forum and this community. After reading the book “at last a life” that @cristiana recommended, I have been experiencing a lot more anxiety than I thought I was. This book really helped me put things into perspective.    In terms of the B complex, do you have recommendations for amounts or any B complex should do? I am in Canada if that makes any difference for brands.    Also those articles are very helpful as well, thank you. I know 3 months is still early in the healing period but these tips are very helpful to hopefully feel physically better sooner than later! 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.