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

What Did I Do Wrong?

ptkds

By ptkds
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

ptkds Community Regular
ptkds
Posted

I just made my first loaf of bread. I used Bob's Red Mill bread mix. I followed all the instructions. I used my new kitchenaid 600 mixer. When I pulled it out of the oven, the bread had baked to be twice the height of the pan! It was about 5-6 inches over the top. It didn't even rise over the top before I put it in the oven. And it doesn't taste all that great, either.

So, what did I do wrong?? Why did it rise so much? How can I keep it from doing this next time? I will probably make bread from scratch from now on (it will be cheaper), but I still need to know what I did wrong so I don't do it again!

Thanks,

ptkds

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

Celiac.com Sponsor (A8-M):


breann6 Contributor
breann6
Posted

how much yeast did you use? did you use one packet or 1 tbs? how big was the pan you used? maybe your pan was too small? just some ideas? i am new at all this so i could be off base, but those were my guesses.

my bobs red mill was okay in taste- but the pamelas is AWESOME- it really is amazing that its gluten free :) i made it the sweet bread style and its YUMMY!

-Breann

Guest nini
Guest nini
Posted

first mistake, using Bob's Red Mill :P:P (just kidding) no, I second the guess that the pan was either too small or too much yeast) I use Pamela's bread mix and it's perfect everytime (unless my daughter runs through the kitchen screaming while it's tring to rise ;) ) There are some really good recipes for bread from scratch too, but Pamela's is so much easier. You could try doing the "dough only" cycle on your bread machine and transferring it to a regular sized bread pan to rise and bake, and see if that makes a difference.

ptkds Community Regular
ptkds
Posted
  • Author

I used the 9 x 5 pan, just as instructed. And I used the yeast packet that came with it. I am not sure if the yeast did what it was supposed to do when I put it in the milk. It was all lumpy and there were just a few bubbles coming up from around the lumps. Is this the way it is supposed to look? I have never really used yeast before, so I don't know what it is supposed to do.

Thanks,

ptkds

Guest nini
Guest nini
Posted

I haven't used the Bob's Red Mill mix myself and when I use the yeast packets that come with the Pamela's mix they are nice little granules that just roll right out of the packet... no clumping or anything. Honestly I haven't had much luck with any of the Bob's Red Mill products and I don't think they taste that good either.

GFBetsy Rookie
GFBetsy
Posted

Here's a link to some tips on making gluten free bread work . . . don't know if they'll help with this situation, as they are written for a bread recipe, not that particular mix, but I figured they couldn't hurt!

Open Original Shared Link

breann6 Contributor
breann6
Posted

I am not sure you are supposed to let the yeast touch liquid for some reason. hmm...I know, my bread machine says don't let the yeast touch liquid but rather place the yeast on top of the flour (dry ingrediants) and then its kneeded into the moist dough rather than the liquid...

Hope your next loaf turns out fabulous! :)

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

Celiac.com Sponsor (A8-M):


GFBetsy Rookie
GFBetsy
Posted

It's okay to put yeast in water . . . placing yeast in warm water actually "wakes it up" and activates it (though I think the warmth is more important than the wetness . . . but it's probably the combination of both). When you put yeast in a bowl of warm water (plus a teaspoon of sugar or so) it creates air bubbles. Eventually, the bowl will be full of brownish foam (with water underneath). The yeast continues to ferment in the bread, which is what makes bread dough rise.

Sometimes the yeast does clump together once it's been mixed in with liquids . . . I hate that and always try to break up the lumps because I don't want lumps of yeast in my finished product. I'm trying to remember when I get that problem . . . I think it's when I dump the yeast into the liquid. It seems like pouring the liquid on top of the yeast causes fewer clumping problems . . . perhaps because the yeast is already spread out a bit before the liquid hits it.

I think the reason the bread machine directions tell you to add the yeast to the moist dough is probably becasue it is easier on the machine in some way. I personally hate to just add the yeast to the moist dough because the yeast dissolves better when it is in lots of water for a while . . . and I dislike finding small balls of undissolved yeast in my bread. Of course, I usually make my bread in a heavy duty mixer and bake it in the oven, so I don't have to worry about possibly damaging an expensive bread machine! I can just do it however I want! :D

Archived

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

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


  • Member Statistics

    • Total Members
      131,899
    • Most Online (within 30 mins)
      7,748
    dcarter1682
    Newest Member
    dcarter1682
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • 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.