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ladybugpumpkin

gluten-free Bread

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Ok...so I'm going to go on a little rant here. I have tried SEVERAL gluten-free bread mixes, INCLUDING the highly proclaimed "Pam's Amazing Wheat free bread" mix. NONE OF THEM BAKE CORRECTLY!!!!! I follow all the directions and have tried them in bread pans in the oven as well as the expensive-ass bread maker I just bought. Every freaking time I try it, all I get is a shriveled up lump of bread! I bake the bread, then wait for it to cool before slicing. Every time the bread sucks in on itself so there really is no point in slicing it because its a big mess! As if you can't tell, it's really starting to piss me off. I can't afford to keep buying this poop to throw it in the trash can. Does anybody have any idea how to bake the gluten-free bread mixes and have it come out looking like a damn loaf of bread that is slice-able?

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You poor thing! You sound really frustrated.

I use The Gluten Free Pantry French Bread mix. I just mix it up in the Kitchenaid for 2 minutes, spread it in a loaf pan, let rise for 40 minutes and bake.

I've never had a problem with it. Ever.

I'm sorry, I've not used a bread maker for gluten-free bread, so I have no suggestions there :)

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Have you tried Breads from Anna? Turned out great!

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Ok...so I'm going to go on a little rant here. I have tried SEVERAL gluten-free bread mixes, INCLUDING the highly proclaimed "Pam's Amazing Wheat free bread" mix. NONE OF THEM BAKE CORRECTLY!!!!! I follow all the directions and have tried them in bread pans in the oven as well as the expensive-ass bread maker I just bought. Every freaking time I try it, all I get is a shriveled up lump of bread! I bake the bread, then wait for it to cool before slicing. Every time the bread sucks in on itself so there really is no point in slicing it because its a big mess! As if you can't tell, it's really starting to piss me off. I can't afford to keep buying this poop to throw it in the trash can. Does anybody have any idea how to bake the gluten-free bread mixes and have it come out looking like a damn loaf of bread that is slice-able?

I am so sorry you are having such a hard time with your bread. I have made other things that flop and its no fun at all! Especially when one is "hungry"! I use Bob's Red Mill gluten free bread mix with a Kitchen Aide Mixer. I have made the bread both in the oven in pans and in my Zojoushi bread machine. It works well both ways. It comes out tall, done in the middle and acts like real bread for sandwhiches. I did have some loaves sink in when I was first baking because my oven was too hot and the outside cooked before the inside. I think if it sinks it means the inside isn't quite done. I have never had that problem in the bread machine, however and get great bread with it. The loaves come out just perfect every time! Maybe your bake time or temp needs to be adjusted on the bread machine?

Don't give up! Every affliction can be an exercise in perseverence that can make one stronger. Someday, after you are making great nice and fluffy gluten free bread someone will come into your life that needs your encouraging words on "how in the world do we make great gluten free bread?" Do you have a thermometer for your oven to see how close it is to where you have set it? That's something to ck. You can also put a piece of foil paper on the top of the loaf in your oven after its browned to make sure the inside gets done without burning the outside. And, it might be worth it to ck your settings on your bread machine. I hope this helps! If you lived close I would have you come over and we could make bread together! :)

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I'm pretty frustrated, too. I make bread that looks like bread and cuts like bread, but the taste and texture just aren't that great. I saw the link to gluten-free bread recipes. I'm new to gluten-free baking and I've resisted buying any more than the necessary few flours. But it seems that to get a good, artisan-caliber loaf you have to use the teff, amaranth and quinoa kinds of flours. Is that the secret to a good loaf of bread?

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I use Anna's mix all the time. On her website she states alot of hints , one is if the bread sinks reduce the water by 3 tbsp. Now this is for her mixes but I would think it would be helpful for any bread mix.

I have the zojurushi machine & love it. I bake her bread mix on the quick wheat bread setting. 2 hrs.8min.I alway cool it down & then refrigerate until cold then I cut it...

I think it's easy to get overwelmed when trying to start over, learning how to bake & cook. It will fall into place & soon you will be coaching others.....

blessings

mamaw

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thanks everyone! i have "calmed" down a little. i guess patience really is a virtue. i'm gonna give it a try again. i just want a piece of bread....is that too much for a girl to ask!!! ha ha ha

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they rise too fast (too big of air bubbles that can't be supported by the bread when the gas escapes, especially in weaker gluten-free bread); remedied by having it rise in a cooler area (yeast bread specific)

if it's during baking, the temperature was too low, so the bread couldn't set before the gas all escaped

it may have had too much liquid, and it too heavy to support itself (a very common problem with gluten-free breads)

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Hi,

I had problems with the pamela's bread mix too, and then I decided to mix very warm water with a tablespoon or so of honey, and add the yeast to that and let it sit for a few minutes until it is foamy-looking. Then I mix everything up in the mixer and stick it in a loaf pan and it bakes up MUCH nicer.

I don't have a bread machine, and I've never used one, so I'm not sure if this will help you or not, but it might be worth a try! :)

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That's awful. I'm sorry you're having so many problems.

In my gluten-eating days, I used to really try to bake bread. My grandmother used to bake all their bread by hand up until she was in her 70's. I always loved it, so every once in a while I just wanted some homemade bread. 90% of the time I spent 5 hours to end up with unrisen hockey pucks.

The first thing my dad told me to check was the temperature of the water (or milk) I was using. He said that most of the time the water isn't hot enough. In most directions it says to use warm water, but yeast needs water that is between 110-120 degrees F in order for the yeast to become active. Once I started using a thermometer to check the temperature, I started getting much better results. Also, for me, 110 is actually pretty hot. Not the "warm water" that is asked for in the recipes. So now I use a thermometer every time.

You also need to make sure the water isn't too hot. Too hot water kills the yeast and keeps it from rising too.

Also, bring your eggs to room temperature a bit. Leave them out on the counter for a half hour / hour before using them. Especially if you're combining the water and eggs together in the bread machine instructions. The cold eggs will bring down the temperature of the water if you use them right out of the refrigerator.

Nancy

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Guest nini

I haven't had a problem with Pamela's bread mix in my bread maker, EXCEPT for when my husband and daughter are in the kitchen making lots of noise. Yeast breads like a quiet area to rise in and when children or family members are being loud around the bread it flops. The other thing is my bread machine has a setting for a "rapid" loaf which means it only kneads it once (gluten-free breads do not need to be kneaded twice) and I adjust the crust setting to either medium or dark (this ensures the loaf is cooked through on the inside). I also scrape the sides of the bread pan as it's mixing in the initial mixing stage to ensure that everything is incorporated properly.

I'm sorry you are having such bad luck with it, I wish you much luck because the Pamela's bread is really delicious when done correctly. I love it hot with butter and honey on it!

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In regard to the temp of the milk or water:

On the Bob's Red Mill Bread Mix package it says to warm the milk and then put the yeast into it when baking in the oven. When I use my bread machine the first thing it does after I have put in my liquid, then dry ingredients including the yeast is heat up the machine. I do think the temp for the yeast is very important.

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It's been a long time since I used my bread machine, but I remember I finally found success when I changed the type of yeast, but I can't remember which one was the one that worked! But I definitely know the key to success was the yeast...... I don't mean the brand, I mean the type (slow-rising vs. fast-rising. I am not sure, but maybe it was the yeast specifically made for bread machines that I found success with?) I absolutely remember being totally frustrated also!

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My take? gluten-free bread just pretty much sucks. Generally, I don't bother with it (except cornbread). I've made bread about 5 times in five years.

richard

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It's been a long time since I used my bread machine, but I remember I finally found success when I changed the type of yeast, but I can't remember which one was the one that worked! But I definitely know the key to success was the yeast...... I don't mean the brand, I mean the type (slow-rising vs. fast-rising. I am not sure, but maybe it was the yeast specifically made for bread machines that I found success with?) I absolutely remember being totally frustrated also!

We have been making gluten free bread for years and in the beginning it was very frustrating. Once companies began making mixes and bread machine settings were geared for gluten free baking things changed. We have several of our family members that eat gluten free and they love the bread we make. We usually use Bob's Red Mill, although there are others that work great as well. The yeast comes in the mix so is geared for the gluten free bread baking. Since using their mix I have not had any problems getting a nice, fluffy loaf of bread that works great for sandwhiches. I also make buns, hamb and hot dog and great cinnamon rolls! All from the mix. I think when one realizes they have to eat gluten free the mind set of what a loaf of bread looks and tastes like has to adjust a little. In the early days it was exciting just to have a piece of bread that didn't fall to pieces when you picked it up. :) Gluten free bread "really has" "come a long way, baby" :) There are characteristics to keep in mind, like its always better the day its made. Freezing helps keep it fresher longer, baking long enough for the middle to get done etc. and etc. I learn things all the time. With my last hamburger bun batch (that I freeze) I brushed the tops with egg whites. They turned out so soft and nice our son (18) thought they were great! He likes them thinner so I use just a little dough in a large round cookie ring (about 3/4" tall) but could fill it to make taller and thicker ones. The same wiht hot dog buns.

The cinnamon rolls are great too from the mix. I just put a piece of waxed paper on my counter and spray it with cooking spray. Then I roll it out into a rectangle shape using a pastry roller that has been sprayed. I brush it with butter or oil, then sprinkle cinnamon over it, a couple of handfuls of raisins and drizzle honey over it all leaving a little open spaces on the edges. I then take a rubber spatula dipped in hot water and as I lift the wax paper on one side I slowly push the dough with the spatual to roll it like a log. If the spatula begins to stick I dip it again in the warm water. When I get to about 4 inches from the other side I do the same thing to the other side bringing the right side over the left so it looks like a log. I then take a metal flipper and cut it through to the size of one jumbo roll and scoop it up and put it into a greesed jumbo muffin tin cup. I let them rise till they are jumbo and bake at 375 till they are brown. I then take powdered sugar and mix it with a little rice milk and a squirt of vanilla till thick. I then put some on each warm roll. Oh boy, you should see them disappear by all in our house, including those that don't have to eat gluten free! Maybe eating some cinnamon rolls would help take the disappointment off of the bread troubles! Would love to have everyone to my house for cinnamon rolls, coffee or tea if we were all in one place! Might put a smile on the faces of frustrated bread bakers! Well, we could virtually have some! What will the modern day computer world think of next?! Hey, we could have web cam cooking! What an idea! Its probably already been done somewhere! Hope this helps! :)

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I use Anna's mix all the time. On her website she states alot of hints , one is if the bread sinks reduce the water by 3 tbsp. Now this is for her mixes but I would think it would be helpful for any bread mix.

I have the zojurushi machine & love it. I bake her bread mix on the quick wheat bread setting. 2 hrs.8min.I alway cool it down & then refrigerate until cold then I cut it...

I think it's easy to get overwelmed when trying to start over, learning how to bake & cook. It will fall into place & soon you will be coaching others.....

blessings

mamaw

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I love Anna's. I've tried others and they either don't bake right or taste awful. I pour Anna's in my very old bread maker and in 4 hours its done perfectly every time.

Susan

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    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
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    • Aya, GFinDC has given you good advice.  Watch your CARBS they ferment and can cause bloating. This can be more pronounced after starting PPIs in some people because you have temporarily lowered your stomach acid which can make things worse for some people.  It is called Acid Rebound when people try to stop PPIs and why (at least) for short period of a couple weeks to a month your body begins to produce it's own stomach acid again.. ..things seem to get much worse. Here is a research link about it entitled "Gastric hypochlorhydria (low stomach acid) is associated with an exacerbation of dyspeptic symptoms in female patients" Dyspectic (dyspepsia) is the medical term for indigestion commonly known as acid reflux/bloating etc. https://link.springer.com/article/10.1007%2Fs00535-012-0634-8 In fact if stomach acid was not the cause your heartburn  and instead say from stress then taking PPIs can make it worse. See this fox news article from 5+ years ago that explains it well. http://www.foxnews.com/health/2012/11/13/gerd-or-nerd-new-type-acid-reflux-doesnt-respond-to-drugs.html quoting from the article "It used to be thought that all GERD was the same—you give patients PPIs and they'll all respond," says Prateek Sharma, a gastroenterologist at the University of Kansas School of Medicine. "But we're finding that a subset of these patients don't have acid as a cause of their symptoms." and they note this in their article on NERD not GERD. quoting again. "Another guess is psychological stress. A 2004 study of 60 patients conducted at the University of California, Los Angeles, found that those with severe, sustained stress in the previous six months were more likely to have heartburn symptoms during the next four months." the standard treatment for acid reflux is to take PPIs and that is troubling for many who start them and cant' get off of them. they actually note this fact. quoting again. "The ones we worry about are the ones who don't respond to standard therapy," he says. "Then we have to figure out why they don't respond." and might actually be making thing worse for many people. quoting again. Aya read the whole article and links provided in this thread when you get  chance. "One 2004 study cited a 46 percent increase in GERD-related visits to primary-care physicians over a three-year period alone." sadly if they had just tested your stomach acid levels before putting you on PPIs many of your acid reflux symptom's might of have been avoided. they are now beginning to realize PPI's don't work for everybody and can make it (heartburn) worse in many patients. quoting again. "Gastrointestinal experts now estimate that 50 percent to 70 percent of GERD patients actually have NERD, and studies show they are more likely to be female—and younger and thinner—than typical acid-reflux sufferers. They are also about 20 percent to 30 percent less likely to get relief from acid-blocking drugs. But their episodes of heartburn are just as frequent, just as severe and just as disruptive of their quality of life, studies show." Ground braking research really but we have a long memory when it comes to treatment regimens.  And it will take a while for the medical field to catch up to this new research. even though this new research recognizes this is real phenomena doctor's are stumped about how to treat it. quoting again. "New research suggests that in many people, heartburn may be caused by something other than acid reflux. But gastroenterologists are often stumped as to what it is and how to treat it." Because they think it is too high to  begin with it doesn't fit their paradigm to think stress or low stomach acid could really be the trigger and never test your stomach acid before beginning you on PPIs. If you were tested you would of remembered because it traditionally involved swallowing a pill retrieved with  string know as Heidelberg Gastric acid test or similar test like the EpH test where a thin tube is inserted through your nose for 24 hours. here is a medline article about the esophageal pH test. https://medlineplus.gov/ency/article/003401.htm because it makes or effects our gag reflex most people feel uncomfortable doing it. so this step (test) is typically bypassed. . . .and the real pH of your stomach is never tested/measured. But we know it is low stomach acid (being misdiagnosed I think) really because we have studied this phenom before see early link posted  here again for convenience sake entitled "Gastric hypochlorhydria (Low Stomach Acid) is associated with an exacerbation of dyspeptic symptoms in . . . patients" https://link.springer.com/article/10.1007%2Fs00535-012-0634-8 the article focuses on the results for women (I am/was not sure (can't remember) if you are women or not but men were also studied in this research. I hope this is helpful. ***this is not medical advice but I have found often when your stomach acid is truly NOT high enough is when we have most of our/your GI problems. I just try and encourage others to get tested. . . because if you don't test you'll never know. We have the endoscopy test for many of our other GI problems we also need to test our pH as well to rule out if is contributing to our other GI problems. ***this is not medical advice but I hope it is helpful. ******Maybe someone else can answer this??? Can you do pH testing with an Endoscopy and if so why is not typically done?? when an Endoscopy is performed thus killing two birds (proverbially with one stone (test). 2 Tim 2:7 “Consider what I say; and the Lord give thee understanding in all things” this included. Posterboy by the grace of God,  
    • Yeah you have to eat it til they are done with all the testing, backward part of this disease is the dia.

      There are 100s of symptoms with this disease, you probably have a few you have considered "Normal" for years, and after a year or so you will like a new you.

      Go ahead and read over the newbie 101 thread for now and prehaps start cleaning out the cabinets, tossing the CCed condiment jars, scratched pans, and getting some new ones.
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      A whole foods diet starting off is best, avoiding dairy, oats, for awhile, but I do have a list of gluten free products I update a few times a year with a new one.
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    • Aya, I think your PPIs are triggering your dyspepsia medical term for indigestion etc. Often when our stomach acid get's too low we will have issues with CARBS. They ferment and cause bloating. Here is a couple article/links about it. You need to get off the PPIs if at all possible.  Try taking a H2 blocker for two weeks and then stepping off it two weeks between reduction in dosages all the while watching your trigger foods. Here is a link about "Gastric hypochlorhydria (low stomach acid) is associated with an exacerbation of dyspeptic symptoms in female patients" https://link.springer.com/article/10.1007%2Fs00535-012-0634-8 taking betaineHCL can also help your digestion if your stomach acid is already too low from taking lansoprazol. see this topic in the pharmaceutical journal about it. https://www.pharmaceutical-journal.com/learning/learning-article/question-from-practice-management-of-hypochlorhydria/11120379.article?firstPass=false as to whether you have Celiac disease or not . ..you might not yet but if you keep taking PPIs you might develop it if you keep taking them for years and years. PPI's increase your risk of developing celiac disease in the future. that is over 4 years old that studied this topic of PPIs use and subsequent Celiac disease diagnosis. https://www.celiac.com/articles.html/celiac-disease-gluten-intolerance-research/do-proton-pump-inhibitors-increase-risk-of-celiac-disease-r2860/ they (the researchers) concluded  quoting "The data clearly show that patients who use anti-secretory medications are at much greater risk for developing celiac disease following the use of these medicines. The fact that this connection persisted even after the team excluded prescriptions for anti-secretory medicines in the year preceding the celiac disease diagnosis suggests a causal relationship." and why this is novel research we didn't know why this was so too recently. see this article as reported by Jefferson Adams on celiacdotcom.  It is good research. https://www.celiac.com/articles.html/celiac-disease-gluten-intolerance-research/could-drinking-baking-soda-fight-celiac-and-other-autoimmune-diseases-r4479/ I am also including the medical news today article link on this topic because I think it summarizes these findings well. https://www.medicalnewstoday.com/articles/321624.php the articles about about what controls (switches on) inflammation (autoimmune reactions) in the body. we have microvilli (not villi) that line our organs (especially  the spleen) that alarm our body when proteins are in the body and not in the GI tract. the spleen is critical is here because it acts like a general of sorts directing our immune system and when gluten or other proteins tricks it --- it attacks our body (villi) by mistake. And this new research explains why this happens. quoting from the the summary on celiacdotcom ( again I think the MNT article) goes into more details. " A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed." to continue quoting "The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response." Which explains perfectly how PPI's could cause someone to develop Celiac disease because it lowers our stomach acid.  And this study points out how raising our pH (lowering the pH) cause the spleen to settle down and stop attacking the bodies own organs (villi) in the case of Celiacs'. And it 's not just the Villi the body attacks they note it happens in other organs too when the "general" the spleen gets confused the whole body suffers inflammation. quoting again from the article Jefferson Adams "That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists. In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood." so getting off the PPI by taking BetaineHCL or if you can believe this research baking soda to raise your stomach acid to natural healthy levels of a pH of 3.0 or less should help your indigestion and help control you GI inflammation from too low a stomach acid. you can have this tested by doing an Esophageal pH Test or just take betaineHCL and go low CARB and try the Baking Soda in the meantime to see if it helps your indigestion (if it is going to be a while before you can see the doctor again.) https://www.healthline.com/health/esophageal-ph-monitoring If it is truly low stomach acid (from taking PPI's) and too many CARBS in your diet then taken BetaineHCL will improve your digestion.  Be sure to always take BetaineHCL wtih food and plenty of water.  Water activates the stomach acid and the food dilutes the Stomach acid to ensure you don't get too much. If you get a "warm sensation" in your abdomen it is working. ******this is not medical advice but I hope this is helpful. I had a similar problem with my low stomach acid being misdiagnosed. Sorry the explanation is so long but you got a lot going on inside.. . and it takes some time to try and explain it. 2 Tim 2:7 “Consider what I say; and the Lord give thee understanding in all things” this included. Posterboy by the Grace of God,
    • The news bot in on crack again. VERY messed up....celiac site telling us to use barley for weight loss.....YEP will work as we will be married to the porcelain god for a night or two.
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