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

HiDee Rookie
HiDee
Posted
Okay, I can't find garfava or sorghum locally. :( I have rice flour, potato starch, tapioca flour/starch, flaxseed meal, and Arrowhead Mills all purpose wheat free baking mix. Any recommendations for some substitutions there? I really want to try this out and I can't get to the HFS or place an order for another week or two.

You can do all rice flour in place of the bean flour and for the gluten-free flour (1 1/2 cups total rice flour). You can do tapioca starch if you don't have corn starch. I like the taste of sorghum added to brown rice but it will definitely work without sorghum or bean flour and you may like it better with all rice but it's fun to try dif. combos of flour til you find the taste you like. As many have said before, including the creator of the recipe, Laurie, it is a very forgiving recipe and can handle substitutions and changes in flour well.

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

Celiac.com Sponsor (A8-M):


  • Replies 340
  • Created
  • Last Reply
huevo-no-bueno Apprentice
huevo-no-bueno
Posted

I have this in the oven right now! I made the following substitutions, since I can't tolerate potato starch, cornstarch, bean flours, and of course the eggs:

Gluten Free Flour, 1 1/4 cups:

3/4 c. brown rice flour

2T quinoa flour

2T amaranth flour

2T sweet rice flour

2T millet flour

In place of the 1/4 c. garfava flour: 1/4 c. sorghum flour

In place of the 1/2 c. potato starch and 1/4 c. cornstarch: arrowroot starch

In place of two eggs and two whites: 3T flaxmeal and water to 1/3 cup

Everything else was as originally written.

I don't have a stand mixer, so I mixed it as long as I could with a wooden spoon.

I let it rise for 80 minutes in a warm oven--and no, it did not rise to the top of the pan, it is barely halfway up the sides of the pan. Maybe a 9x5 pan is too big. If it makes it to the top of the pan in the course of baking, I will be overjoyed.

It is now about 20 minutes from being done. It never rose more than about 1/4". I know there is nothing wrong with the yeast--it is fresh.

Where did I go wrong?

(1) Is there something funny about arrowroot starch that I don't know?

(2) Is it essential to own a stand mixer for this recipe to succeed?

(3) Are there other flours that work better when you cannot use eggs or egg replacer?

Thanks for your help.

huevo-no-bueno Apprentice
huevo-no-bueno
Posted

Well! I think I have already figured out a way to solve my problem: I will use baking soda and grain-free baking powder for the rise, with yeast added for flavor only. I have seen recipes that work this way before. I will also put it in an 8x4 pan and bake it at a lower temperature (325) for longer (about an hour).

Overall, it still made a perfect, wheat-like crumb, and the flour combination I used totally recreated the taste of wheat! I feel like I have really hit on something! :D

I'm going to share this with my friends and see if they think it tastes like wheat!

  • 2 weeks later...
Blueyedtiger Newbie
Blueyedtiger
Posted

Hi Everyone! This is my first time posting on this forum. I've been reading threads here since last week when I happened on this site. After reading all the raves on this bread I had to go out and buy myself flours to make this. I made it to go with soup for my dinner tonight and it came out perfect. That was my first time ever making bread with yeast and I must say it wasn't as hard as it had always seemed. My non-celiac parents enjoyed it too. It was so flavorful and so bread like. I have been eating the Food for Life Brown Rice Bread and it is like a brick. My old roommate said I never had to worry about being robbed on the way home from the store as I could just use the bread to knock out my attacker. I recently bought the a bread from ener-g and although it was soft and bread like, it did not taste too great.

Thank you to everyone who commented and convinced me to try my hand at baking bread.

:D You all absolutely have to try this bread. I cannot speak highly enough about its texture, taste, and ease of making it. It has that soft texture that is so familiar. Not crumbly at all!

We served it to our guests over Christmas and we all loved it. It's better fresh than after a couple of days but you don't have to toast it, you don't have to freeze it. It's simply delicious.

So thank you Laurie for this wonderful recipe. I really hope more people will try it and love it as much as we do!

Open Original Shared Link

I added my review to glutenfreegirl's.

  • 2 weeks later...
celiac-mommy Collaborator
celiac-mommy
Posted

I've been looking at this recipe for a while now, planned on trying it but never got around to it. Since my dh went gluten-free, he's been on me to come up with a "normal" bread. Now, I like the Pamela's wheat free bread mix, but i made this last night and I LOVE this!!! I had to make a few substitutions with the flour, but it tastes like "normal" bread--better, if you ask me. My dh really likes it and it will now be a staple in our house. I'm going to make up baggies of the dry ingredients and keep in the fridge to expedite the process. I did the rise in a turned off oven, it rose over the edge of the pan in 60 minutes, so I went ahead and turned the oven on from there. It shrunk only a little, and really is flawless. I know you've heard it before, but THANK YOU! THANK YOU! THANK YOU!!! :D

  • 5 months later...
Sweetfudge Community Regular
Sweetfudge
Posted

This really is my favorite bread recipe! I made a batch of it on Wed night, half made into stuffing, and the other half into rolls. Both turned out fantastic! Best part of my thanksgiving feast! I just threw a double batch into the oven to have sandwiches and french toast for this week. I love it!

I subbed in soy milk and agave nectar :) So good!

  • 5 months later...
garzaglass Newbie
garzaglass
Posted

has anybody made this in a bread maker? I have a zojirushi x20 and was wondering if I could use the regular white bread setting for this or should I customize it? also does anybody substitute other flours for garfava flour? thats the only one I cant find.

:D You all absolutely have to try this bread. I cannot speak highly enough about its texture, taste, and ease of making it. It has that soft texture that is so familiar. Not crumbly at all!

We served it to our guests over Christmas and we all loved it. It's better fresh than after a couple of days but you don't have to toast it, you don't have to freeze it. It's simply delicious.

So thank you Laurie for this wonderful recipe. I really hope more people will try it and love it as much as we do!

Open Original Shared Link

I added my review to glutenfreegirl's.

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

Celiac.com Sponsor (A8-M):


  • 6 months later...
trixiesirisheyes Newbie
trixiesirisheyes
Posted

I can't wait to try this bread...I really, really miss bread. My favorite snack in the whole world was a loaf of sourdough or French bread and some butter...I've been making bread since I was 10 years old - that's 41 years. Now, no bread. My sister recommended some Glutino Flax seed bread, and it was so foul. I spit it into the trash and dumped my plate. It was like chewing on a spoonful of seeds (and I love whole grain bread!). That is not bread. I had tried Udi's whole grain bread (pretty yummy), but now my health food store says it's out of stock and they can't get it in. I need bread. I need toast. I need breakfast. I need a PB&J sandwich. I need to make some bread.

I am so excited to read about this!!!

finlayson Explorer
finlayson
Posted

I can't wait to try this - but I do not have any garfave or sorghum flour. Does anyone know if I can substitute soy flour for this?

purple Community Regular
purple
Posted
I can't wait to try this - but I do not have any garfave or sorghum flour. Does anyone know if I can substitute soy flour for this?

Go here: Open Original Shared Link

read through the reviews, there was at least one that used PART soy flour.

Wolicki Enthusiast
Wolicki
Posted

I FOUND THIS RECIP ON A WHILE BACK, AND FINALLY MADE IT ON sUNDAY. I THOUGHT IT WAS PRETTY TASTELESS :( I THINK I'VE BEEN SPOILED BY UDI'S :D

  • 8 months later...
kannne Explorer
kannne
Posted

Do I need to heat the water/milk?

missy'smom Collaborator
missy'smom
Posted

No matter what recipe I use, I usually let the yeast hang out in the warm liquid for 10 min. to get a good start. The liquid should be no more than 110 degrees. Usually just lightly warm to the touch is good.

halfrunner Apprentice
halfrunner
Posted

bump

BlueTaelon Rookie
BlueTaelon
Posted

I've made this bread twice now, the 1st time I messed up and forgot to add the vinegar and didn't notice I subbed tapioca for the corn starch. The 2nd time I got it right and started baking it before it reached the edge of the pan. Both times it rose ridiculously high and spectacularly collapsed when I pulled it out of the oven:( I've read the whole thread and for the life of me I can't figure out what I'm doing wrong:( The only thing I didn't do was add the flax since I didn't have any, does it make that much of a difference?

halfrunner Apprentice
halfrunner
Posted

I've made this bread twice now, the 1st time I messed up and forgot to add the vinegar and didn't notice I subbed tapioca for the corn starch. The 2nd time I got it right and started baking it before it reached the edge of the pan. Both times it rose ridiculously high and spectacularly collapsed when I pulled it out of the oven:( I've read the whole thread and for the life of me I can't figure out what I'm doing wrong:( The only thing I didn't do was add the flax since I didn't have any, does it make that much of a difference?

It might make that much of a difference. Flax is often used as a "binding" agent in recipes.

celiac-mommy Collaborator
celiac-mommy
Posted

Do I need to heat the water/milk?

No. If I use water, I just run it tepid. If I use milk, I just take it straight out of the fridge!

I've made this bread twice now, the 1st time I messed up and forgot to add the vinegar and didn't notice I subbed tapioca for the corn starch. The 2nd time I got it right and started baking it before it reached the edge of the pan. Both times it rose ridiculously high and spectacularly collapsed when I pulled it out of the oven:( I've read the whole thread and for the life of me I can't figure out what I'm doing wrong:( The only thing I didn't do was add the flax since I didn't have any, does it make that much of a difference?

I've never forgot the vinegar, but once I read it wrong and added the vinegar in TBS instead of tsp! Thought it would ruin, but turned out fine. I actually sub the flax with another gluten-free flour bc my kids don't care for the taste of it. I've never had it fail. I can tell you I get varying heights off the bread each time I make it, but the flavor is consistant. This is what I do:

Boil water in a shallow oven-safe skillet (not cast iron!!)

Preheat oven to the lowest temp-mine is 170

Stick pan of water on the lowest rack of the oven (will steam bread)

Follow directions for ingredients

Once in mixer, mix on highest speed for 5 min

Turn off oven

Fill bread pan(s) as directed

Put pans into middle rack of oven for 80 minutes.

--if bread has started to slide a bit over the sides of the pan, I just scoop all that dough back onto the middle of the loaf

Turn oven to temp suggested

I bake mine for 45 minutes

I test mine by giving the top of the loaf a thump, if it sounds hollow and the top is nice and crusty, I call it done!

Cool on a rack for ~10 minutes

Remove from pans (so bottoms don't get soggy)

Cool on racks completely--unless you can't stand it and you MUST have a slice with some homemade jam, but that's just me :D

BlueTaelon Rookie
BlueTaelon
Posted

ok, picked up some flax seed today to grind. Does it matter which type? Brown or gold?

sa1937 Community Regular
sa1937
Posted

Boil water in a shallow oven-safe skillet (not cast iron!!)

Preheat oven to the lowest temp-mine is 170

Stick pan of water on the lowest rack of the oven (will steam bread)

Cool on racks completely--unless you can't stand it and you MUST have a slice with some homemade jam, but that's just me biggrin.gif

I have kind of a dumb question...do you take the pan of hot water out of the oven when you bake the bread or just leave it in?

I have a very hard time trying to cool bread completely before I cut off a slice. tongue.gif

halfrunner Apprentice
halfrunner
Posted

ok, picked up some flax seed today to grind. Does it matter which type? Brown or gold?

Nope. :D

lorka150 Collaborator
lorka150
Posted

ok, picked up some flax seed today to grind. Does it matter which type? Brown or gold?

Hello everyone! Glad to see this thread is still kicking. This is my bread recipe, and to answer the question about the flax, it's a must for this specific recipe.

If anyone ever has troubleshooting, feel free to shoot me an email (send me a PM first). I don't come to the boards too often as I'm pretty busy but will help anyone via email no problem! My all bread book will be out in 2011; we're just going through the editing process right now.

Speaking of which... If you have requests, let me know. I can still add a few in there! :)

AlysounRI Contributor
AlysounRI
Posted

I'm assuming the vinegar is white vinegar.

I would assume it's cider vinegar :)

That tends to be what is used as a leavener in gluten-free bread recipes :)

BlueTaelon Rookie
BlueTaelon
Posted

Hello everyone! Glad to see this thread is still kicking. This is my bread recipe, and to answer the question about the flax, it's a must for this specific recipe.

If anyone ever has troubleshooting, feel free to shoot me an email (send me a PM first). I don't come to the boards too often as I'm pretty busy but will help anyone via email no problem! My all bread book will be out in 2011; we're just going through the editing process right now.

Speaking of which... If you have requests, let me know. I can still add a few in there! :)

So I discovered! After adding flax it came out much better but I think I need to reduce the yeast by 1/2tsp since I'm still getting the uneven funky rising thing going on but its like 3-4 inches instead of the 6-8 it was doing without the flax.

For the book you have right now, have you considered selling digital copies? The price of shipping makes the book pretty expensive and is a major drawback, at least for me. I'm spoiled by Amazons free shipping:)

celiac-mommy Collaborator
celiac-mommy
Posted

I have kind of a dumb question...do you take the pan of hot water out of the oven when you bake the bread or just leave it in?

I have a very hard time trying to cool bread completely before I cut off a slice. tongue.gif

i leave it in thru the rise and the bake!

I would assume it's cider vinegar :)

That tends to be what is used as a leavener in gluten-free bread recipes :)

i use white or cider--whichever i grab first ;)

sa1937 Community Regular
sa1937
Posted

i leave it in thru the rise and the bake!

Thanks, Rachelle! I will try the pan of hot water...am I to assume it'll make a "crustier" bread?

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. tiffanygosci
      - tiffanygosci posted a topic in Coping with Celiac Disease
      0

      New Celiac Mama in My 30s

      Hello all! My life in the last five years has been crazy. I got married in 2020 at the age of 27, pregnant with our first child almost two months later, gave birth in 2021. We had another baby in April of 2023 and our last baby this March of 2025. I had some issues after my second but nothing ever made me think, "I should see a doctor about this." After...
    2. knitty kitty
      - knitty kitty replied to klmgarland's topic in Dermatitis Herpetiformis
      8

      Help I’m cross contaminating myself,

      On the AIP diet, all processed foods are eliminated. This includes gluten-free bread. You'll be eating meats and vegetables, mostly. Meats that are processed, like sausages, sandwich meats, bacons, chicken nuggets, etc., are eliminated as well. Veggies should be fresh, or frozen without other ingredients like sauces or seasonings. Nightshade vegetables...
    3. Yaya
      - Yaya replied to Jhona's topic in Introduce Yourself / Share Stuff
      29

      Does anyone here also have Afib

      Thank you for responding and for prayers. So sorry for your struggles, I will keep you in mine. You are so young to have so many struggles, mine are mild by comparison. I didn't have Celiac Disease (celiac disease) until I had my gallbladder removed 13 years ago; at least nothing I was aware of. Following surgery: multiple symptoms/oddities appeared including...
    4. larc
      - larc replied to Jhona's topic in Introduce Yourself / Share Stuff
      29

      Does anyone here also have Afib

      When I accidentally consume gluten it compromises the well-being of my heart and arteries. Last time I had a significant exposure, about six months ago, I had AFib for about ten days. It came on every day around dinner time. After the ten days or so it went away and hasn't come back. My cardiologist offered me a collection of pharmaceuticals at the time...
    5. klmgarland
      - klmgarland replied to klmgarland's topic in Dermatitis Herpetiformis
      8

      Help I’m cross contaminating myself,

      So I should not eat my gluten free bread? I will try the vitamins. Thank you all so very much for your ideas and understanding. I'm feeling better today and have gathered back my composure! Thank you kitty kitty I am going to look this diet up right away. And read the paleo diet and really see if I can make this a better situation then it currently...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,923
    • Most Online (within 30 mins)
      7,748
    Amber Gumm
    Newest Member
    Amber Gumm
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • tiffanygosci
      New Celiac Mama in My 30s

      By tiffanygosci · Posted

      Hello all! My life in the last five years has been crazy. I got married in 2020 at the age of 27, pregnant with our first child almost two months later, gave birth in 2021. We had another baby in April of 2023 and our last baby this March of 2025. I had some issues after my second but nothing ever made me think, "I should see a doctor about this." After having my last baby this year, my body has finally started to find its new rhythm and balance...but things started to feel out of sorts. A lot of symptoms were convoluted with postpartum symptoms, and, to top it all off, my cycle came back about 4m postpartum. I was having reoccurring migraines, nausea, joint pain, numbness in my right arm, hand and fingers, tummy problems, hives. I finally went to my PCP in August just for a wellness check and I brought up my ailments. I'm so thankful for a doctor that listens and is thorough. He ended up running a food allergy panel, an environmental respiratory panel, and a celiac panel. I found out I was allergic to wheat, allergic to about every plant and dust mites, and I did have celiac. I had an endoscopy done on October 3 and my results confirmed celiac in the early stages! I am truly blessed to have an answer to my issues. When I eat gluten, my brain feels like it's on fire and like someone is squeezing it. I can't think straight and I zone out easily. My eyes can't focus. I get a super bad migraine and nausea. I get so tired and irritable and anxious. My body hurts sometimes and my gut gets bloated, gassy, constipated, and ends with bowel movements. All this time I thought I was just having mom brain or feeling the effects of postpartum, sleep deprivation, and the like (which I probably was having and the celiac disease just ramped it up!) I have yet to see a dietician but I've already been eating and shopping gluten-free. My husband and I have been working on turning our kitchen 100% gluten-free (we didn't think this would be so expensive but he assured me that my health is worth all the money in the world). There are still a few things to replace and clean. I'm already getting tired of reading labels. I even replaced some of my personal hygiene care for myself and the kids because they were either made with oats or not labeled gluten-free. I have already started feeling better but have made some mistakes along the way or have gotten contamination thrown into the mix. It's been hard! Today I joked that I got diagnosed at the worst time of the year with all the holidays coming up. I will just need to bring my own food to have and to share. It will be okay but different after years of eating "normally". Today I ordered in person at Chipotle and was trying not to feel self-conscious as the line got long because they were following food-allergy protocols. It's all worth it to be the healthiest version of myself for me and my family. I would be lying if I said I wasn't a little overwhelmed and a little overloaded!  I am thankful for this community and I look forward to learning more from you all. I need the help, that's for sure!
    • knitty kitty
      Help I’m cross contaminating myself,

      By knitty kitty · Posted

      On the AIP diet, all processed foods are eliminated.  This includes gluten-free bread.  You'll be eating meats and vegetables, mostly.  Meats that are processed, like sausages, sandwich meats, bacons, chicken nuggets, etc., are eliminated as well.  Veggies should be fresh, or frozen without other ingredients like sauces or seasonings.  Nightshade vegetables (eggplant, potatoes, tomatoes, peppers) are excluded.  They contain alkaloids that promote a leaky gut and inflammation.  Dairy and eggs are also eliminated.   I know it sounds really stark, but eating this way really improved my health.  The AIP diet can be low in nutrients, and, with malabsorption, it's important to supplement vitamins and minerals.  
    • Yaya
      Does anyone here also have Afib

      By Yaya · Posted

      Thank you for responding and for prayers.  So sorry for your struggles, I will keep you in mine.  You are so young to have so many struggles, mine are mild by comparison.  I didn't have Celiac Disease (celiac disease) until I had my gallbladder removed 13 years ago; at least nothing I was aware of.  Following surgery: multiple symptoms/oddities appeared including ridges on fingernails, eczema, hair falling out in patches, dry eyes, upset stomach constantly and other weird symptoms that I don't really remember.  Gastro did tests and endoscopy and verified celiac disease. Re heart: I was born with Mitral Valve Prolapse (MVP) and an irregular heartbeat, yet heart was extremely strong.  It was difficult to pick up the irregular heartbeat on the EKG per cardiologist.  I had Covid at 77, recovered in 10 days and 2 weeks later developed long Covid. What the doctors and nurses called the "kickoff to long Covid, was A-fib.  I didn't know what was going on with my heart and had ignored early symptoms as some kind of passing aftereffect stemming from Covid.  I was right about where it came from, but wrong on it being "passing".  I have A-fib as my permanent reminder of Covid and take Flecainide every morning and night and will for the rest of my life to stabilize my heartbeat.   
    • larc
      Does anyone here also have Afib

      By larc · Posted

      When I accidentally consume gluten it compromises the well-being of my heart and arteries. Last time I had a significant exposure, about six months ago, I had AFib for about ten days. It came on every day around dinner time. After the ten days or so it went away and hasn't come back.  My cardiologist offered me a collection of pharmaceuticals at the time.  But I passed on them. 
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      So I should not eat my gluten free bread?  I will try the vitamins.  Thank you all so very much for your ideas and understanding.  I'm feeling better today and have gathered back my composure! Thank you kitty kitty   I am going to look this diet up right away.  And read the paleo diet and really see if I can make this a better situation then it currently is.  
×
×
  • 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.