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Pink_Bunny

Ugh....bread Recipe Went Bad

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So I found a gluten-free bread recipe that I tried...well it didn't go too well...I just tried it and it was kinda like not done in the middle...yet the outside was on the verge of burning...

does anyone have a homemade bread recipe that turns out good? along with their own flour mix? I don't really want to get an all purpose flour mix if I don't have too.


Lisa

gluten-free since~November 30, 2006 (yes I know not long)

trying to stay away from milk

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The recipe I have cooks the bread at 400. 10 minutes uncovered and 40-45 covered with foil to keep it from burning.

Did your recipe do that?


Andrea

Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)



The whole family has been soy free since February, gluten free since June 2006.

The whole family went back to a gluten diet October 2011.  We never had official testing done and I decided to give gluten a go again.  At this point I've decided to work on making some gluten free things again, though healthwise everyone seems to be fine.  The decision to add gluten back in was also made based on other things I'd read about the 2nd sequence of genes.  It is my belief that we had a gluten intolerance, but thanks to things I've learned here, I know more what to keep an eye on.  If you have a confirmed case of celiac, please don't go back to gluten, it's a lifelong lifestyle change.

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I've had the same problem before. I cut the bread and placed it on a cookie sheet and cooked the rest. I cut off the overly burnt parts then cut the bread into bite sized squares and made croutons.

I can't help with the bread recipe, but at least you can save the bread you already made. :P


Negative blood test

Positive dietary response

Endometriosis

Pelvic Congestion Syndrome

ADD

Asthma

Migraines

Generalized Anxiety Disorder

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I generally use mini-loaves so that the bread cooks in the center, otherwise the crust gets too thick for my liking. Try doing more time with the foil on and less time without it. That may fix your problem.


~Angie~

Gluten free since May 2004

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I've used several bread recipes from The Gluten Free Gourmet and they were excellent. I don't have them with me right now or I'd post them. You should try their french bread :) We've used that before for cheese fondue, and it was wonderful!


Gluten-Free since September 15, 2005.

Peanut-Free since July 2006.

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Hi,

I have a bread recipe that I have used for several years. It took some work at first to get it right but I really like it now. I bake it in a medium size loaf pan. I don't know the size but not a regular one or the mini. I think I found the pan at the local Kroger store.

Rice Bread

2 Cups Rice flour (I often make it 1 1/2 rice & 1/2 soy flour)

1/2 Cup Tapioca starch

1/2 Cup Patato Starch (NOT flour)

1 Pkg active dry yeast

1 tsp salt

2 tsp xanthan gum

2 Tabs sugar

3 eggs

3/4 Cup watrm water

1/4 Cup milk

1/2 stick butter

1 tsp apple vinegar

Combine dry ingredients.

Cut butter into liquid and heat in microwave about 45 sec. Butter doesn't need to melt.

Add to flour and mix

Add eggs one at a time

Beat 2 to 3 minutes until well blended.

Pour into medium loaf pan (greased) and cover with plastic wrap(greased)

Place in warm spot to rise about 20 minutes.

Bake at 350 degrees for 40 to 45 minutes

Remove from pan immediately and let cool on wire rack.

You often add flax seeds to this and substituted part of the rice flour with other flours such as soy or sorgum.

you can increase the sugar to 1/4 cup add dried cranberries and make a sweet bread. if you do this you have to take about 2/3 cup of the batter out otherwise it puffs up then falls. Bake this 2/3 cup batter in a small oven proof bowl.

Hope this helps. :) My non celiac husban loves the cranberry bread.

Lane

:rolleyes: OK I forgot to add this. Once batter is in the loaf pan wet your fingers and smooth the top. It makes for a prettier loaf.

Lane


Elaine

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