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

Newbie Looking For Bread Recipe

sonya

Recommended Posts

sonya Newbie
sonya
Posted

Hi All

I'm new to all of this, I was diagnosed celiac disease about a month ago, and have definitely felt better since going gluten-free. I am from Scotland originally, and don't really mind not being able to eat normal bread here in the US, cause I didnt really like it anyway! The preservatives make it taste alot different than the bread I was used to previously.

I bought some gluten-free bread and it was nice, a bit like bread from back home, but the slices are so small! I LOVE bread, can't live without it, gluten-free or not! So does anyone have any recipes? Possibly even ones that I can use a bread machine for?

Also, I'm right in thinking potatoes are OK, right? Sorry, might be a daft question to most of you, but as I say, I'm new!! LOL :D

I'd appreciate it, thanx

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

Celiac.com Sponsor (A8-M):


angel-jd1 Community Regular
angel-jd1
Posted

Sonya-

Welcome!! It does get easier, I personally have no found a bread recipe yet that I like. I am trying though!! As I type this I have a batch of the peanut butter and jelly bread in my oven (recipe is listed on this site in the recipe section). We will see how it goes!! I hope it goes well, I would LOVE a sandwich!! ha

You should really check the recipes here on this site. There are several bread recipes. We have some great cooks here with us and they keep us informed with recipes to try out regularly!!

I wish you the best in your search for the perfect bread, I understand your struggle. I have been gluten-free for over a year now, and am STILL looking!

-Jessica :rolleyes:

kaylee Rookie
kaylee
Posted

Hi and welcome,

I can relate to the Bread Issue! Bread has always been a big part of my enjoyment of food, too, and finding a really good replacement, gluten free, looks like it's going to be a bit of a challenge. Still, I have good hopes about finding something even if it takes a while and a lot of experimentation. What I have found so far is that the gluten-free bread is too rich for my liking, so that"s what I'm working on. The question for you is, what do YOU like in a bread? People's tastes vary a lot. It's hard to give you a recipe without knowing something about what you like!

Best,

Kaylee

Kim Explorer
Kim
Posted

Welcome Sonya.

Potatoes are fine -- they are gluten free.

Regarding the bread, there are some decent gluten free bread mixes out there that you can use in your bread machine.

good luck. Kim.

  • 2 weeks later...
justmel74 Rookie
justmel74
Posted

I like millet breads. They remind me of a whole grained wheat. I also like brown rice breads (same reason).

balanc Newbie
balanc
Posted

Sonya

I was diaagnosed as a celiac about a year and a half ago. I have tried many bread recipes - have had many failures (which I converted into bread crumbs) and some I didn't like. But now I have a fairly good grasp of "how to". May I suggest that you buy Bette Hagman's book "The Gluten-Free Gourmet Bakes Bread". My favorites in this book are the Buttermilk Casserole Bread and the New French Bread. Instead of the dry milk powder she lists in the recipes, I prefer using the almond meal. Also, another favorite which I found on the computer if Mirielle's almond bread. If you might like to try that, let me know.

Flo

  • 2 weeks later...
raspberryjam Newbie
raspberryjam
Posted

I have Betty's book, and had some success with the sourdough bread, but will try the ones you suggest. My husband was diagnosed a few months ago so I'm are real newbie, too. Thanks for the suggestions.

jackie

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

Celiac.com Sponsor (A8-M):


justmel74 Rookie
justmel74
Posted

I like Bette Hagman's millet bread from that book (Gluten Free Gourmet Bakes Bread). I also like her four flour bean bread and her featherlight hamburger buns (I like making buns better than bread. They're easier, and they stay nice longer in the freezer). I took her feather light flour mix and changed the recipe a bit.

The original recipe is this:

Rice flour 1 part

Tapioca flour 1 part

Cornstarch 1 part

Potato flour (NOT potato starch) 1 tsp per cup

I took the "Rice flour" portion of the recipe and make 3/4th of it brown rice flour and 1/4 of it sweet rice flour. It makes a nice almost "whole wheat" flavor. I also use this adaptation to make graham crackers. (I added Millet to the graham cracker recipe as well). My family thought my homemade graham crackers tasted a lot like store bought.

  • 3 months later...
scudderkidwell Rookie
scudderkidwell
Posted

I've just got up enough nerve to start making bread. I've tried a couple of Bette Hagman's bread receipies, but the one thing I had trouble with is over baking the crust. With the first loaf, it came out a little under cooked, of course it sunk a little. The inside was a little rubbery and had a slimy texture to it. The crust was way to brown. The second one I cooked at a lower temperature and put aluminum foil over the top but it still was too brown almost burnt. The inside was dry. So how in the world can you tell when the bread is done???? Any help would greatly be appreciated.

Thanks, Jean (wife of a Celiac)

  • 2 weeks later...
lilliexx Contributor
lilliexx
Posted

i think you tap the bread with your finger nail, and if it makes a hard tapping sound it's done. and the crust should be light golden brown.

ILhsmomof3 Newbie
ILhsmomof3
Posted

I have trouble with my crusts being really dark and ... hmmm, let's say...bricklike when I bake bread, but I usually cut them off and use them as crumbs for topping casseroles and stuff.

And I definitely second the featherlight hamburger buns from the Bette Hagman cookbook. They're easy to take with us when we want to go to Grandma's, etc.

Blessings,

Tori

ILhsmomof3

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
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,329
    • Most Online (within 30 mins)
      7,748
    klkarius
    Newest Member
    klkarius
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • 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.