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

Making Bread In Machine

maribeth

Recommended Posts

maribeth Apprentice
maribeth
Posted

Well I decided to try baking the gluten free way today. sigh. I made p butter cookies which are good but a little to sweet for me so will cut back on sugar next time. I made banana bread which seems fine to me but a little moist but I used thawed out bananas so perhaps to much liquid. Now I've tackled bread and I don't think it's right LOL. I put all ingred in machine and turned it on and it looks awful runny compared to the regular bread. Have I done something wrong or is that the way it's supposed to look. I only put it on the manual cycle so will let it rise after it done. It looks like it's going to be sticky. DOes anyone know what I did wrong and can do to fix it or is this the way it's to be. Thanks. Beth.

I made p butter cookies which are good but a little to sweet for me so will cut back on sugar next time.

Oh ya the cookies were a bit dry but not to bad. My son ate them so they couldn't have been so bad. Are they supposed to be a little dry? Beth.

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

Celiac.com Sponsor (A8-M):


breann6 Contributor
breann6
Posted

how did your bread turn out?

I have made only three loafs of gluten-free bread in the machine so far and all three were different mixes/flours and they were all sticky, one loaf was bobs red mill gluten-free bread mix, quinoa flour loaf, and the other was Pamela's amazing bread mix which BY FAR was my FAV! i made the sweet loaf and its YUMMY! next time i am going to try it regular. i think the sweet loaf of pamelas with blueberries or fruit added would be terrific for breakfast.

hope your bread turned out okay :)

maribeth Apprentice
maribeth
Posted
  • Author

how did your bread turn out?

It turned out really good. I was surprised as it seemed so sticky just like a banana bread mix and not the consistency of reg bread. I made it all from scratch in the machine. Even the guys liked it. I made banana and cranberry bread too and they like that too. Not a big difference in taste to me-it was just more porous and heavier. The p butter cookies were good to. I guess if I wanted to make raisin bread I"d just add raisins and cinnamon and whatever other spices to it. Will try that next time. Beth.

I have made only three loafs of gluten-free bread in the machine so far and all three were different mixes/flours and they were all sticky, one loaf was bobs red mill gluten-free bread mix, quinoa flour loaf, and the other was Pamela's amazing bread mix which BY FAR was my FAV! i made the sweet loaf and its YUMMY! next time i am going to try it regular. i think the sweet loaf of pamelas with blueberries or fruit added would be terrific for breakfast.

hope your bread turned out okay :)

breann6 Contributor
breann6
Posted

Well thats good. Would you mind sharing your recipe. i am using mixes now because i am not really that good at baking. I am really happy with the pamelas mix, just not the price.

I am happy that your bread turned out so well. i am looking at making some buns this week to freeze. gonna check williams sonoma for pans, or order off the internet.

:)

breann

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,901
    • Most Online (within 30 mins)
      7,748
    tessycork47
    Newest Member
    tessycork47
    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

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.