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):



    Celiac.com Sponsor (A1-M):


  • 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):



Celiac.com Sponsor (A8-M):



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):



  • Member Statistics

    • Total Members
      131,162
    • Most Online (within 30 mins)
      7,748

    Jean Kemling
    Newest Member
    Jean Kemling
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • DAR girl
      Looking for help sourcing gluten-free products that do not contain potato or corn derived ingredients. I have other autoimmune conditions (Psoriatic Arthritis and Sjogrens) so I’m looking for prepared foods as I have fatigue and cannot devote a lot of time to baking my own treats. 
    • Scott Adams
      I am so sorry you're going through this. It's completely understandable to feel frustrated, stressed, and disregarded after such a long and difficult health journey. It's exhausting to constantly advocate for yourself, especially when you're dealing with so many symptoms and positive diagnoses like SIBO, while still feeling unwell. The fact that you have been diligently following the diet without relief is a clear sign that something else is going on, and your doctors should be investigating other causes or complications, not dismissing your very real suffering. 
    • Oldturdle
      It is just so sad that health care in the United States has come to this.  Health insurance should be available to everyone, not just the healthy or the rich.  My heart goes out to you.  I would not hesitate to have the test and pay for it myself.  My big concern would be how you could keep the results truly private.  I am sure that ultimately, you could not.  A.I. is getting more and more pervasive, and all data is available somewhere.  I don't know if you could give a fake name, or pay for your test with cash.  I certainly would not disclose any positive results on a private insurance application.  As I understand it, for an official diagnosis, an MD needs to review your labs and make the call.  If you end up in the ER, or some other situation, just request a gluten free diet, and say it is because you feel better when you don't eat gluten.      Hang in there, though.  Medicare is not that far away for you, and it will remove a lot of stress from your health care concerns.  You will even be able to "come out of the closet" about being Celiac!
    • plumbago
      Yes, I've posted a few times about two companies: Request a Test and Ulta Labs. Also, pretty much we can all request any test we want (with the possible exception of the N protein Covid test and I'm sure a couple of others) with Lab Corp (or Pixel by Lab Corp) and Quest. I much prefer Lab Corp for their professionalism, ease of service and having it together administratively, at least in DC. And just so you know, Request a Test uses Lab Corp and Quest anyway, while Ulta Labs uses only Quest. Ulta Labs is cheaper than Request a Test, but I am tired of dealing with Quest, so I don't use them so much.
    • Scott Adams
      PS - I think you meant this site, but I don't believe it has been updated in years: http://glutenfreedrugs.com/ so it is best to use: You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
×
×
  • Create New...