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
      131,361
    • Most Online (within 30 mins)
      7,748

    anabjermeland
    Newest Member
    anabjermeland
    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

    • Rogol72
      I've never had an issue this side of the pond. If I'm out I drink Bulmers Cider. Sometimes draft and sometimes bottled. The draft cider lines are for Cider only. 
    • Rejoicephd
      Hi everyone do you know whether when you get a draft cider if there is a chance that it runs through the same tubing as a beer did sometime prior?  the reason I’m asking is that I’m trying to eliminate a source of hidden gluten that I think hits me about once a month. And I have a suspicion it might be cider from the draft at certain bars. When I am out, if I decide to drink, I usually order a cider brand that I know is gluten free.    what I’ve noticed is that a couple times when I got a draft cider, I got symptoms of being  glutened that night and the day after. This doesn’t seem to happen with all times I drink cider. I had a draft at a very clean brewery and I didn’t react from that, which is what made me start to wonder. Does anyone know if this is a possible source of getting glutened? I am like 99% sure that this is the cause and I think I’ll switch to bottle/can only from here on out, but would be interested if others experienced the same thing (or work in a bar and know how this works). Thanks!
    • cristiana
      Thank you for the update @Rejoicephd it is good to know that you may have some answers.  Keep up the good work with your diet, and do let us know if you do get a firm diagnosis.  I took so long to feel better and for my TTG levels to normalise,  but got there in the end, so also bear in mind it does take longer for some of us.
    • StuartJ
      Well, three months later and a startling revelation!  After going gluten free (and nearly bankrupt buying special foods), my wife made a lunch of meat potatoes and gravy made with Bertolli white sauce - no wheat there right?  Big flare up withing hours and I was really wiped out with it.  She rechecks the label on the sauce bottle and right at the bottom of the ingredients XANTHAN GUM. There's our #1 suspect again!  So by way of experimenting, she decided to try making a loaf of bread with just regular white flour like she used to do and see what happened; the familiar smell hit me when I walked in the door last night and I sat down to eat this still warm, fresh goodness - I thought even if I have to take Imodium sandwiches, it will be worth it 😋 No ill effects, either overnight or today!  Half the loaf is now gone because I had some for supper, saving just one last slice for breakfast in the morning` - I've used the bathroom once and that was normal, so maybe it is not the gluten after all? Can't wait to try a beer! 😁
    • trents
      Unfortunately, the development of celiac disease usually is not an end in and of itself. It usually brings along friends, given time. It is at heart an immune system dysfunction which often embraces other immune system dysfunctions as time goes on.
×
×
  • Create New...