Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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):
    GliadinX



    Celiac.com Sponsor (A1-M):
    GliadinX


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Bread


guitarplayer4God

Recommended Posts

guitarplayer4God Explorer

I want to make some bread and I can't find any recipes. I found one but they use dry milk in it and I can't have milk. What could I use instead of the dry milk? Or does anyone have any good recipes? I am also allgeric to soy and peanuts, so I can't have any bread with that in it.

Thank you!

Beth


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Little Northern Bakehouse
Tierra Farm



Celiac.com Sponsor (A8-M):
Food for Life


GFBetsy Rookie

Beth -

This is my favorite recipe. No milk, soy, or peanuts. :)

True Yeast Bread/Pizza Crust - Adapted from Bette Hagman's Gluten Free Gourmet

3 C. gluten-free flour mix

1/4 c. sugar

3 1/2 tsp. Xanthan gum

1 1/2 tsp. Salt

1/2 c. lukewarm water

1 1/2 Tbs. yeast

1/4 c. oil

1 1/4 c. water (Not too hot, or you'll kill the yeast. You want it to be about baby bath temperature.)

1 tsp. Rice vinegar

3 eggs

Mix flour mix, sugar, xanthan gum, and salt in the bowl of a stand mixer. Dump yeast on top, but don't mix it in. Combine warm water, oil, and vinegar. Pour directly on top of the yeast and let sit for 5 inutes or so. (The yeast should bubble and foam a bit.) Turn the mixer on low, and mix well. Mixture should be slightly warm. Add the eggs, then beat on high speed for 5 minutes. Turn oven to 400 degrees.

For Bread: Spray pans well with Pam. Spoon into pans (or English Muffin rings), and let rise on oven as it heats (about 20 minutes). Bake loaf pan for about 35 minutes. Bake muffin rings about 20 minutes.

For Pizza: Spray 2 13x18 jelly roll pans with Pam. Place half of the dough on each pan. Spray the top of the dough with Pam, and press the dough flat in the pan. (Or just wet your hands with water to spread it.) You don't have to let it raise. Bake about 10 minutes (til top is golden brown). Remove from oven. Top with sauce, cheese, and toppings. Return to oven and bake until cheese is melted - about 15 minutes. (For thicker crusts, use smaller pans.)

After it cools, cut bread. Refrigerate or freeze in ziplock bags. Reheat the number of slices you need in the microwave for 10 - 30 seconds (depending on your microwave).

Bette Hagman's gluten-free mix:

6 c. rice flour

2 c. potato starch (not potato flour)

1 c. tapioca starch

mamaw Community Regular

anna's mixes are wonderful............You can order them from her site Gluten Evolution....

guitarplayer4God Explorer
Beth -

This is my favorite recipe. No milk, soy, or peanuts. :)

True Yeast Bread/Pizza Crust - Adapted from Bette Hagman's Gluten Free Gourmet

3 C. gluten-free flour mix

1/4 c. sugar

3 1/2 tsp. Xanthan gum

1 1/2 tsp. Salt

1/2 c. lukewarm water

1 1/2 Tbs. yeast

1/4 c. oil

1 1/4 c. water (Not too hot, or you'll kill the yeast. You want it to be about baby bath temperature.)

1 tsp. Rice vinegar

3 eggs

Mix flour mix, sugar, xanthan gum, and salt in the bowl of a stand mixer. Dump yeast on top, but don't mix it in. Combine warm water, oil, and vinegar. Pour directly on top of the yeast and let sit for 5 inutes or so. (The yeast should bubble and foam a bit.) Turn the mixer on low, and mix well. Mixture should be slightly warm. Add the eggs, then beat on high speed for 5 minutes. Turn oven to 400 degrees.

For Bread: Spray pans well with Pam. Spoon into pans (or English Muffin rings), and let rise on oven as it heats (about 20 minutes). Bake loaf pan for about 35 minutes. Bake muffin rings about 20 minutes.

For Pizza: Spray 2 13x18 jelly roll pans with Pam. Place half of the dough on each pan. Spray the top of the dough with Pam, and press the dough flat in the pan. (Or just wet your hands with water to spread it.) You don't have to let it raise. Bake about 10 minutes (til top is golden brown). Remove from oven. Top with sauce, cheese, and toppings. Return to oven and bake until cheese is melted - about 15 minutes. (For thicker crusts, use smaller pans.)

After it cools, cut bread. Refrigerate or freeze in ziplock bags. Reheat the number of slices you need in the microwave for 10 - 30 seconds (depending on your microwave).

Bette Hagman's gluten-free mix:

6 c. rice flour

2 c. potato starch (not potato flour)

1 c. tapioca starch

Thanks for the recipe, I will have to try it sometime. What is rice vinegar? Where can you buy it? Can you substitute anything for it?

Thanks!

Beth

queenofhearts Explorer

You'll find rice vinegar with Asian foods in a well-stocked supermarket. But I often use cider vinegar in bread recipes & it works fine.

Archived

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


  • Celiac.com Sponsor (A19):
    Food for Life



  • Member Statistics

    • Total Members
      129,740
    • Most Online (within 30 mins)
      7,748

    PamF
    Newest Member
    PamF
    Joined

  • Celiac.com Sponsor (A20):
    NutHouse! Granola Co.


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):
    GliadinX




  • Celiac.com Sponsor (A21):
    Authentic Foods



  • Upcoming Events

  • Posts

    • nanny marley
      Has anyone had any feeling in the throat like Phlegm , thick throat feeling after eating gluten ? Just wondering if this could be a symptom ?
    • nanny marley
      Has anyone had any feeling in the throat like plemb, thick throat feeling after eating gluten ? Just wondering if this could be a symptom ?
    • knitty kitty
      If you're more comfortable starting slow, that's fine, but do increase your dose to 500 mg per day as quickly as possible.  The World Health Organization recommends 500 mg thiamine HCl per day when deficiency is suspected.  Dr. Lonsdale had researched high dose thiamine for decades, and he has used higher doses, 1 to 3 grams in some cases.   Like I explained above, it's at that 500 mg level or higher that passive diffusion happens and thiamine can get into cells.  Inside the cells, thiamine turns the mitochondria back on.  Mitochondria produce energy the cells use to function.  I had been taking a multivitamin containing thiamine HCl regularly and still had become deficient.  Malabsorption of celiac disease really affects vitamin absorption.  I bought a bottle of thiamine HCl.  I was skeptical, too. I thought it couldn't be that easy.  I took 500 mg all at once.  I had improvement within minutes.  I couldn't believe the sensation of energy spreading to all parts of my body.  My brain felt like it was lifted out of a sub-sub-basement by an elevator and lights were coming on, floor by floor, of a skyscraper.  It was mental improvement, mental clarity.  Thiamine is needed for nerves to transmit electrical impulses, so the more nerves transmitting electrical impulses, the more my brain started working better.  The better my brain started working, the better I felt physically.  My muscles had more energy.  I wanted to get up and do stuff.   P.S. Questions are welcome.  "there's no poverty like ignorance, no wealth like knowledge". Keep learning!
    • badastronaut
      Thanks! I think I'll start slow. See what happens. Should I notice the thiamine working almost straight away if I'm really deficient? What kinda of difference did you notice? More mental? Of also physical in the sense of more energy?    Sorry for all the questions! 
    • knitty kitty
      Absolutely no danger of overdosing on the stuff.  Thiamine is nontoxic, and safe.  I had gotten to 1000 mg of Thiamine HCl a day at one point.   Do continue taking the multivitamin with the other B vitamins.  You may want to add a magnesium supplement because magnesium and thiamine make enzymes together.  I like Magnesium l-Threonate (Neuro-Mag by life extension).  You may want to add a B Complex in addition to the multivitamin (take them at different times).  All the B vitamins are water soluble.   With Thiamine HCl, there's a "magic moment" about 500 mg, where sufficient thiamine can get into the cells by passive diffusion, and the difference is amazing.  In thiamine insufficiency, the thiamine transporters (special gates into the cell) shut down.  Thiamine cannot get into the cells until there's a higher concentration outside of the cell.  Once that happens, the  thiamine can get through and go to work inside the cells.   If you're brave, start with 300 mg at one meal and 200 mg at the next meal.  Increase as you feel comfortable.  You may want to stay at one amount for a few days before increasing again.  Just keep adding another 100 mg as long as you keep feeling improvement.  If you feel uncomfortable, skip the next dose.  Thiamine HCL is water soluble and excess is easily excreted.  Don't take thiamine close to bedtime because you may feel too energized to sleep.   Thiamine HCl may feel like riding in the back of a pick up truck on a gravel road.  Benfotiamine feels like you're in a chauffeur driven Rolls Royce.  TTFD feels like you're driving a Lamborghini.  You'll get there no matter what kind of thiamine is taking you there.  Just keep taking it.  The health improvements can be very subtle, but you'll notice in the long run.   I started with 500 mg of Thiamine HCl, to see what would happen and had amazing improvement within an hour.  I took 300 mg with each of two meals and 100 mg with snacks.  I eventually added in Benfotiamine (250 mg  a couple of times a day) and reduced the thiamine HCl.  Later I added in TTFD (50 mg) several times a day.  Just experiment and see what feels right for you. Everyone is different and has a different level of deficiency.   I kept having additional improvement with each type of thiamine.  I've taken thiamine for almost fifteen years now.  I still take all three kinds on maintenance doses.  You have to experiment and see which ones work best for you in which combination.   I'm right here if you need anything.   You'll be fine.
×
×
  • Create New...