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

The Most Delicious Home-made Gluten Free Bread I've Ever Tasted...

mamatide

Recommended Posts

Bethrenee Newbie
Bethrenee
Posted

I tried rolls - very basic, just scooped some dough into my hand and rolled it into a ball. My husband loved them! I am not much of a baker, so I am just trying whatever pops into my head. I thought next time I would try rolling it out (might be hard to do?) and cutting out larger sizes to make hamburger buns.

But what he really loved was the grilled cheese sandwiches I made last night - we both agree this tastes better than any white or whole wheat bread sandwich!

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

Celiac.com Sponsor (A8-M):


  • Replies 340
  • Created
  • Last Reply
Felidae Enthusiast
Felidae
Posted

I made this bread last night (with Linda's flour mix instructions) and it was delicious. I think it's the best gluten-free bread that I have ever tasted.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I've joined the club! I made the bread tonght. Thank you, Lorka, for the great recipe! I used sorghum instead of garfava, and it turned out very well. It didn't rise quite as much as I expected (either that, or it's just a much heavier loaf than I expected). Still, it was moist and delicious, and my gluten-eating DH says he likes it best of all the loaves I've made so far! (And he really liked Annalise Roberts' subway sandwich bread!)

Thanks again! Maybe we can ask Scott to make it the official "Celiac.com" bread!

Granny Garbonzo Apprentice
Granny Garbonzo
Posted

Ok, I made the infamous bread by laura, and it was good, but, the recipe I got with my bread machine is just as good, in my and my family's opinion, and it is done in just 1 hour!

I have a Betty Crocker Bake-it-easy Breadmaker.

This is the recipe it gives:

Glutten -Free White Bread

2 cups white rice flour (I use the finest textured I can find)

2/3 cup potato starch flour (some pkgs say just potato starch, that's ok)

1/3 cup tapioca flour (again some pkgs just say tapioca starch, seems to be same)

1/2 cup dry milk

3 tbsps sugar

1 tbsp + 1/2 tsp bread machine yeast (ask your grocier or read all the pkgs)

1 tbsp + 1/2 tsp zanthan gum

1 tsp salt

3 eggs (I dump the yolks in the dry ingredients and whip the whites to stiff peaks)

1 1/2 cups hot water (use a candy thermometer to 115* to 125*F)

3 tbsps vegetable oil

1 tsp white vinager (I use cider vinager, seems ok)

Stir dry ingredients in medium bowl until well blended. Beat eggs and remaining ingredients in large bowl with wire whisk until blended. Stir dry ingredients into liquid ingredients. Pour batter into bread pan. Use ULTRA FAST 1.5lb cycle.

That's it. You stick the pan into the bread maker and set it to the #5 selection, which is the ultra fast, and it is ready and wonderful in one hour.

Also, Bob's Red Mill is the Celiac's friend. He has a bread mix that is really good. I mix it up and put it into my bread maker on the one hour setting as well. It comes out very nice.

Hope this is all helpful.

celiac disease almost 20 years

Most my family is celiac disease

Some who think they aren't are just in denial

Am learning to love to cook, but work a lot so don't have much time

2 grand girls 2 and 5 celiac disease I love to teach them to cook

Lauren M Explorer
Lauren M
Posted

I have a question about flax.

Is flax seed meal the same as flax? I bought something awhile ago, it was Bob's Red Mill and came in a white bag. I, of course, poured it into a separate container to put in the refrigerator, and threw away the bag. I think it's flax meal, but I'm not sure. Would regular flax look like seeds?

- Lauren

AndreaB Contributor
AndreaB
Posted
I have a question about flax.

Is flax seed meal the same as flax? I bought something awhile ago, it was Bob's Red Mill and came in a white bag. I, of course, poured it into a separate container to put in the refrigerator, and threw away the bag. I think it's flax meal, but I'm not sure. Would regular flax look like seeds?

- Lauren

Flax seed meal is ground up flax vs flax seeds themselves which look like seeds.

ArtGirl Enthusiast
ArtGirl
Posted

Whenever I need flaxmeal, I "grind" my own from the seeds. Put the seeds in a blender (abouth 1/4 cup) and turn on med. to med-high setting and let it go for a minute or two. You may have to dig out the *meal* from under the blade a few times to allow more un-cut seeds to get cut up.

If I have any flaxmeal left over, I put it in the refrigerator, but try to use it up within a week or two.

I keep the seeds in the freezer.

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

Celiac.com Sponsor (A8-M):


Lauren M Explorer
Lauren M
Posted

I think I must have the flax seed MEAL. I wish I had kept the bag, but I wanted to keep it in the refrigerator so I put it in a plastic canister. I remember the bag saying that you could use it to substitute for some of the oil in recipes. Now that I'm pretty sure I have the right ingredient, I'll have to give this bread a try ;)

- Lauren

hapy4dolphins Contributor
hapy4dolphins
Posted

HI,

I just made this recipee for the bread and wooooooooowwwwwwww wow wow wow! I think this one deserves and AMEN! IT's great. Now, I didnt have the flax or potato starch, so I skipped the flax and used corn starch. I also didn't have enough flour mix, so I added some amaranth flour and it's greattttttttttttttttttttttttttttt!!!!!!!!!!!

I am down here eating a warm piece of it right now.

Nicole in Michigan

hapy4dolphins Contributor
hapy4dolphins
Posted

One more thing, the rising went good. However, when it cold, it sank. Any ideas why? I seem to have this problem with many bread s that I have tried.

Nicole in Michigan

Granny Garbonzo Apprentice
Granny Garbonzo
Posted
I think I must have the flax seed MEAL. I wish I had kept the bag, but I wanted to keep it in the refrigerator so I put it in a plastic canister. I remember the bag saying that you could use it to substitute for some of the oil in recipes. Now that I'm pretty sure I have the right ingredient, I'll have to give this bread a try ;)

- Lauren

Flax comes in all sorts of forms, normally as a flax seed oil, as a meal, or as the whole seed. If a recipe says to reduce the oil, it is probably referring to the oil form.

Bob's Red Mill products are usually easy to find in a Fred Meyer store or most Rays or Roths and sometimes even in Albertsons or Safeway or IGA or other regular grocery stores, and flax seed meal is in a yellow/gold package, but sometimes it is kept refridgerated, so if it isn't with the other little alternative flour packages, look in the refridgerator section.

kdsully Newbie
kdsully
Posted

Pardon the silly question, however when the recipe says '1 1/4 cups of gluten free flour,' is there a specific gluten free flour that is recommended? And is it 1 1/4 cups of gluten-free flour in addition to the 'flours/starches'listed below the '1 1/4 cups gluten free flour?

It sounds like a great recipe and I am always in the market for a new, tasty gluten-free bread-as well all are!

Thanks!

Felidae Enthusiast
Felidae
Posted
One more thing, the rising went good. However, when it cold, it sank. Any ideas why? I seem to have this problem with many bread s that I have tried.

Nicole in Michigan

Mine sank a little bit too and I don't know why either. I've never had it happen with any other bread.

Felidae Enthusiast
Felidae
Posted
Pardon the silly question, however when the recipe says '1 1/4 cups of gluten free flour,' is there a specific gluten free flour that is recommended? And is it 1 1/4 cups of gluten-free flour in addition to the 'flours/starches'listed below the '1 1/4 cups gluten free flour?

It sounds like a great recipe and I am always in the market for a new, tasty gluten-free bread-as well all are!

Thanks!

You can use a prepackaged one like Bob's Red Mill. Or you can use a mix of your own such as:

1/2 cup brown rice flour

1/4 cup tapioca flour

1/2 cup sorghum flour

This mix was from a helpful poster and it worked great for me.

Yes the 1-1/4 cups is in addition to the other flours.

richieheleng Newbie
richieheleng
Posted

A question, If I am going to use the bread for everyday use , can I leave outside or should I put it in the refrigarator or freeze it. I am new to the diet so want to to know how you store this kind of bread?

thanks

Helen

Kenster61 Enthusiast
Kenster61
Posted

I have a bread machine and got all the flours I needed. I got the garfava online. It WAS good but I think something happened because the bread didn't rise as high as I thought. I have a two loaf bread pan. Should I adapt this recipe and add more flour and liquid? As I've read the post it could have been my choice of gluten free flour which was Betty Hagmans Four Flour Blend. Anyone got a guess? Thanks

Ken Ritter

You can call me Ken

ArtGirl Enthusiast
ArtGirl
Posted
A question, If I am going to use the bread for everyday use , can I leave outside or should I put it in the refrigarator or freeze it. I am new to the diet so want to to know how you store this kind of bread?

thanks

Helen

Good question. I'm wondering myself.

So far I've been packaging 4 slices together in a plastic bag and freezing so that only a small amount need be unfrozen at a time. I don't refrigerate it but put the bag in a plastic tub on the counter. My husband eats two slices a day, so they only stay at room temp for a day or two.

Wondering what others do.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I've been slicing it quite thin and then storing 4-6 slices in a ziploc bag in the fridge--so far, so good. It seems to last several days that way. I try to squeeze as much air as possible out. I was wondering if those seal-a-meal machines might be worthwhile for this?

AmyTopolski Apprentice
AmyTopolski
Posted

We cut our loaf in half and store half in the freezer and the other half stays on the counter in a rubbermaid container. It stays soft and moist till it's gone in a couple of days. Then we put take the other half out of the freezer and leave that on the counter as well. Haven't had any trouble so far!

Amy

hineini Enthusiast
hineini
Posted

Do you all think it's possible to make this without a mixer? I don't have a stand mixer (yet) and my electric hand mixer probably won't hold up to dough. Can I just use a wooden spoon and then knead it by hand?

AndreaB Contributor
AndreaB
Posted
Do you all think it's possible to make this without a mixer? I don't have a stand mixer (yet) and my electric hand mixer probably won't hold up to dough. Can I just use a wooden spoon and then knead it by hand?

I used my hand mixer for just one loaf of bread. It should be able to handle it.

AmyTopolski Apprentice
AmyTopolski
Posted
Do you all think it's possible to make this without a mixer? I don't have a stand mixer (yet) and my electric hand mixer probably won't hold up to dough. Can I just use a wooden spoon and then knead it by hand?

I always make my breads by hand. No mixers. Just a wooden spoon. Keeps ya in shape!

Amy

DebS Newbie
DebS
Posted

Ok, so I thought I'd see what all the hype is about and try this recipe for myself. Mind you, I've only been eating gluten-free since the middle of December (so I still remember what wheat bread tastes like) and am amazed at how much this bread tastes like regular wheat bread. It only took about 50 minutes to rise to the top of the pan and then got nice and high in the oven...I was afraid it might fall once I took it out and it did just a bit, but not enough to make a difference. The only problem is, I forgot to put in the salt! So it does taste a bit flat...I might try to make it into bread pudding or something and make another loaf tomorrow for sandwiches. All in all though I'm very satisfied with the way it turned out and don't see the need to experiment with any other recipes.

Felidae Enthusiast
Felidae
Posted
A question, If I am going to use the bread for everyday use , can I leave outside or should I put it in the refrigarator or freeze it. I am new to the diet so want to to know how you store this kind of bread?

thanks

Helen

I slice it and freeze it. I just take out what I think I'll need for the next day.

zakismom Newbie
zakismom
Posted

I made this bread a couple of weeks ago and it came out of the oven looking absolutley wonderful! Unfortunately- that loaf fell. I later read that the batter could be too wet, I made it the other day with a little less water and it is perfect. Everyone loved it! The only downside to that is that now I have to make more :lol:

Archived

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

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


  • Member Statistics

    • Total Members
      131,554
    • Most Online (within 30 mins)
      7,748
    Becky 0163
    Newest Member
    Becky 0163
    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

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.