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Jarzembinski

Freezing bread issue

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Hello everyone,

I have a problem with freezing bread and looking for any suggestions and help here. After all experiment I finally find recipe for bread that fits my taste and that is really healthy. But there is one problem with it. It's rotting in like 3 days or so. So i figure out that I will bake more and cut it on some pieces and then put it to the freezer. And it's even kinda working... but the structure after unfreeze is fatal. I mean when I cut slices the bread breaks to puzzles and I have to eat it with spoon. What can I add to this bread or how can I freeze it on some other way.  I will also write down the recipe:

I wash 500g of buckwheat (groats) and put it to the bowl and pour water to it. I left it out for around 20 hours and mix sometimes. If needed I pour more water. After 20 hours I blend it a little bit (not so much, just a little bit) and left it for another 10 hours. Then I mix Psyllium (ispaghula) with water for half an hour and add it to buckweat. Then I add some salt and sunflower seeds and spoon of black seed (nigella sativa seeds). And then once agains I mix it with spoon and bake it in 180 Celcius for 1,5 hours. Sorry if names of ingredients are not accurate but I translated it from Polish. 

And what is important the structure of the bread before freezing is perfect. It's not crash down like after freeze.

I would be very pleased for every help. Greetings!

 

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11 minutes ago, Jarzembinski said:

Hello everyone,

I have a problem with freezing bread and looking for any suggestions and help here. After all experiment I finally find recipe for bread that fits my taste and that is really healthy. But there is one problem with it. It's rotting in like 3 days or so. So i figure out that I will bake more and cut it on some pieces and then put it to the freezer. And it's even kinda working... but the structure after unfreeze is fatal. I mean when I cut slices the bread breaks to puzzles and I have to eat it with spoon. What can I add to this bread or how can I freeze it on some other way.  I will also write down the recipe:

I wash 500g of buckwheat (groats) and put it to the bowl and pour water to it. I left it out for around 20 hours and mix sometimes. If needed I pour more water. After 20 hours I blend it a little bit (not so much, just a little bit) and left it for another 10 hours. Then I mix Psyllium (ispaghula) with water for half an hour and add it to buckweat. Then I add some salt and sunflower seeds and spoon of black seed (nigella sativa seeds). And then once agains I mix it with spoon and bake it in 180 Celcius for 1,5 hours. Sorry if names of ingredients are not accurate but I translated it from Polish. 

And what is important the structure of the bread before freezing is perfect. It's not crash down like after freeze.

I would be very pleased for every help. Greetings!

 

Standard method is to preslice, place wax paper between slices and freeze. But I do this with breads with a Egg Whites, Almond Flour, Psyllium, and Oil base or Egg White, Coconut Flour, Psyllium, and Oil. Mine are a bit more of a eggy bread and I cover the taste by adding in herbs.

I think the freezing is causing micro fractures in the starch/carb structure of your bread thus making it brittle. If you had eggs in it to help hold it together better or try adding another agent like "Flax Eggs" to help give it a more forgiving structure. A oil or fat could help make it softer and less brittle after freezing also such as adding in a olive oil or coconut oil. A finer flour base such as milling the buckwheat much finer could also help before soaking...and would probably shorten the time needed.

Most breads like this are best toasted before using it stiffens them up and makes them hold a up a tad better.

Edited by Ennis_TX

Diagnosed Issues
Celiac (Gluten Ataxia, and Villi Damage dia. 2014, Villi mostly healed on gluten-free diet 2017 confirmed by scope)
Ulcerative Colitis (Dia, 2017), ADHD, Bipolar, Asperger Syndrome (form of autism)
Allergies Corn, Whey
Sensitivities/Intolerances
Peanuts (resolved 2019), Cellulose Gel, Lactose, Soy, Yeast
Olives (Seems to have resolved or gone mostly away as of Jan, 2017), Sesame (Gone away as of June 2017, still slight Nausea)
Enzyme issues with digesting some foods I have to take Pancreatic Enzymes Since mine does not work right, additional food prep steps also
Low Tolerance for sugars and carbs (Glucose spikes and UC Flares)
Occupation Gluten Free Bakery, Paleo Based Chef/Food Catering

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59 minutes ago, Jarzembinski said:

Hello everyone,

I have a problem with freezing bread and looking for any suggestions and help here. After all experiment I finally find recipe for bread that fits my taste and that is really healthy. But there is one problem with it. It's rotting in like 3 days or so. So i figure out that I will bake more and cut it on some pieces and then put it to the freezer. And it's even kinda working... but the structure after unfreeze is fatal. I mean when I cut slices the bread breaks to puzzles and I have to eat it with spoon. What can I add to this bread or how can I freeze it on some other way.  I will also write down the recipe:

I wash 500g of buckwheat (groats) and put it to the bowl and pour water to it. I left it out for around 20 hours and mix sometimes. If needed I pour more water. After 20 hours I blend it a little bit (not so much, just a little bit) and left it for another 10 hours. Then I mix Psyllium (ispaghula) with water for half an hour and add it to buckweat. Then I add some salt and sunflower seeds and spoon of black seed (nigella sativa seeds). And then once agains I mix it with spoon and bake it in 180 Celcius for 1,5 hours. Sorry if names of ingredients are not accurate but I translated it from Polish. 

And what is important the structure of the bread before freezing is perfect. It's not crash down like after freeze.

I would be very pleased for every help. Greetings!

 

Some bread doesn’t come out of the freezer as well as others. Pre- slice it into the size you want - don’t try to cut it frozen or after thawing.  Then a brief warm up in the microwave or toaster can help the oils re-distribute,

 

looking at the recipe - you haven’t added any extra oil.  So that might help.  You might try adding a chia egg or other egg substitute 


 

 

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20 hours ago, kareng said:

Some bread doesn’t come out of the freezer as well as others. Pre- slice it into the size you want - don’t try to cut it frozen or after thawing.  Then a brief warm up in the microwave or toaster can help the oils re-distribute,

 

looking at the recipe - you haven’t added any extra oil.  So that might help.  You might try adding a chia egg or other egg substitute 

Thank you both for information. How much oil should i pour? And which one is the best? Cocount oil/ colza oil? I used it most? Or maybe another one is much better?

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Depends for a 2lb loaf I normally go with 1/4-1/2cup (60-120ml), I like coconut in sweet breads and use the Nutiva Butter Flavored coconut oil often. A savory herb bread might do better with olive oil, while a garlic herb bread would do good with a combination of the 2
 


Diagnosed Issues
Celiac (Gluten Ataxia, and Villi Damage dia. 2014, Villi mostly healed on gluten-free diet 2017 confirmed by scope)
Ulcerative Colitis (Dia, 2017), ADHD, Bipolar, Asperger Syndrome (form of autism)
Allergies Corn, Whey
Sensitivities/Intolerances
Peanuts (resolved 2019), Cellulose Gel, Lactose, Soy, Yeast
Olives (Seems to have resolved or gone mostly away as of Jan, 2017), Sesame (Gone away as of June 2017, still slight Nausea)
Enzyme issues with digesting some foods I have to take Pancreatic Enzymes Since mine does not work right, additional food prep steps also
Low Tolerance for sugars and carbs (Glucose spikes and UC Flares)
Occupation Gluten Free Bakery, Paleo Based Chef/Food Catering

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I agree with Karen.  Gluten is what makes wheat bread so elastic and able to expand.   Using Xanthan Gum or guar Gum can help mimic traditional wheat, barley or rye gluten (look at the ingredients on a Schar bread package which I know they sell in Poland).    Do you have access to gums like this?

https://www.bobsredmill.com/xanthan-gum.html

Are you close to Krakow?  I assume that if you are translating Polish, you must be Polish!   Pod Baranem is the best gluten free restaurant in my opinion!    Five pages of gluten free foods.  It is recommended and certified by the Polish Celiac Society.  We love it!  

 

 

Edited by cyclinglady

Non-functioning Gall bladder Removal Surgery 2005

Diagnosed via Blood Test and Endoscopy: March 2013

Hashimoto's Thyroiditis -- Stable 2014

Anemia -- Resolved

Fractures (vertebrae): June 2013

Osteopenia/osteoporosis -- June 2013

Allergies and Food Intolerances

Diabetes -- January 2014

Celiac.com - Celiac Disease Board Moderator

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>.< This type of bread using the psyllium husk as a binder. you need 2-4tbsp of it for a loaf, heck I tried 6 once with a 2lb loaf and the stuff had the chewiness of ciabatta bread but much denser. But if you really want it told up I aggree partially...look at Guar Gum, but I would avoid Xantham gum, it is from the bacteria that causes black rot on certain vegetables and make some people sick >.>


Diagnosed Issues
Celiac (Gluten Ataxia, and Villi Damage dia. 2014, Villi mostly healed on gluten-free diet 2017 confirmed by scope)
Ulcerative Colitis (Dia, 2017), ADHD, Bipolar, Asperger Syndrome (form of autism)
Allergies Corn, Whey
Sensitivities/Intolerances
Peanuts (resolved 2019), Cellulose Gel, Lactose, Soy, Yeast
Olives (Seems to have resolved or gone mostly away as of Jan, 2017), Sesame (Gone away as of June 2017, still slight Nausea)
Enzyme issues with digesting some foods I have to take Pancreatic Enzymes Since mine does not work right, additional food prep steps also
Low Tolerance for sugars and carbs (Glucose spikes and UC Flares)
Occupation Gluten Free Bakery, Paleo Based Chef/Food Catering

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