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

JennyC Enthusiast
JennyC
Posted

Sounds like too much liquid.

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

Celiac.com Sponsor (A8-M):


  • Replies 340
  • Created
  • Last Reply
lorka150 Collaborator
lorka150
Posted

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:)

I haven't considered it but that is a good idea! Let me get my head around it and I will let you know!!!

If anyone wants to do any testing for this new book, please send me a PM asap! (Yeast breads, especially!)

BlueTaelon Rookie
BlueTaelon
Posted

Anyone know how well this doubles? I want to try it in a commercial sized pan which usually requires doubling of the recipe.

Thanks!

  • 3 weeks later...
WVSweetie Pie Rookie
WVSweetie Pie
Posted

Help, please. I made this bread last week and it is delicious. However, it did not raise over the pan (as some have stated) and then shrunk after baking and taking out of the oven. It was probably 2 1/2 in. high. What am I doing wrong? My ingredients are room temp., yeast is new, etc. I beat it with my flat beater on my Kitchen Aid. Should I have used the other beater to incorporate more air into it? I'm making it again today and want it to be like everyone else experiences. Thanks.

celiac-mommy Collaborator
celiac-mommy
Posted

Anyone know how well this doubles? I want to try it in a commercial sized pan which usually requires doubling of the recipe.

Thanks!

I double the recipe with no issues. I make 4 loaves at a time.

BlueTaelon Rookie
BlueTaelon
Posted

I double the recipe with no issues. I make 4 loaves at a time.

I should have been clearer:) Commercial pans are 16" long and you end up with a loaf the size of a loaf like you would buy from a store. Not every recipe works for using these pans, for example banana bread.

Edit cause I'm stupid, it was another awesome bread recipe I did yesterday thats easier but I think this one beats it on the taste and chewiness factor.

  • 2 weeks later...
Mary.Ann Newbie
Mary.Ann
Posted

Bumping this popular thread.... smile.gif

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

Celiac.com Sponsor (A8-M):


  • 2 weeks later...
kannne Explorer
kannne
Posted

I need help with this recipe. The first time I made it turned out great but the next 4 times it hasn't worked at all.. The "problem" it that I don't remember what "gluten-free flour" blend I used the first time. I think I used something with sorghummel but I don't remember..

# 1 1/4 cups gluten-free flour

# 1/4 cup garfava flour

# 1/2 cup potato starch

# 1/4 cup cornstarch

# 1/4 cup flax seed meal

# 2 1/2 teaspoons xanthan gum

# 2 teaspoons active dry yeast

# 1 teaspoon salt

# 2 eggs

# 2 egg whites

# 1 cup water or 1 cup milk

# 2 tablespoons vegetable oil

# 2 tablespoons honey

# 2 teaspoons vinegar

Does anyone have a good flour blend recipe?

Is the water supposed to be warm or cold?

BlueTaelon Rookie
BlueTaelon
Posted

I need help with this recipe. The first time I made it turned out great but the next 4 times it hasn't worked at all.. The "problem" it that I don't remember what "gluten-free flour" blend I used the first time. I think I used something with sorghummel but I don't remember..

# 1 1/4 cups gluten-free flour

# 1/4 cup garfava flour

# 1/2 cup potato starch

# 1/4 cup cornstarch

# 1/4 cup flax seed meal

# 2 1/2 teaspoons xanthan gum

# 2 teaspoons active dry yeast

# 1 teaspoon salt

# 2 eggs

# 2 egg whites

# 1 cup water or 1 cup milk

# 2 tablespoons vegetable oil

# 2 tablespoons honey

# 2 teaspoons vinegar

Does anyone have a good flour blend recipe?

Is the water supposed to be warm or cold?

I used 1 Cup Sorghum, 1/4 cup brown rice flour and 1/4 cup white rice flour for the gluten-free flour and to replace the garfava flour. You want the water to be about 110F to help the yeast rise. Comes out perfect every time!:)

kannne Explorer
kannne
Posted

Which size is the eggs?

Are the eggs room temperature (70F)?

missy'smom Collaborator
missy'smom
Posted

Which size is the eggs?

Are the eggs room temperature (70F)?

Large eggs are the standard for baking.

TPT Explorer
TPT
Posted

How long does this bread stay fresh? Is it good for everyday sandwich making?

  • 4 years later...
sreilly Newbie
sreilly
Posted

i am really ecstatic that you are all enjoying my bread.

smile.gif

Can you please post the recipe?

kareng Grand Master
kareng
Posted

Can you please post the recipe?

 

 

You might want to read the whole thread - several recipes are posted.  I do not think Lorka will see your post - she posted in 2007

mamaw Community Regular
mamaw
Posted

Sorry for some reason I can't copy & paste to here... I have  made Lorka's  bread  many times  , very good... If you  google  Lorka's gluten free flax bread  her recipe  will come up as I just  did that  but again can't  copy & paste to here....I don't  think  she  is on here  anymore....

kareng Grand Master
kareng
Posted

Its in the first post on this very old and very long thread!   :D

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. par18
      - par18 replied to Woodster991's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      12

      Is it gluten?

      Thanks for the reply.
    2. Scott Adams
      - Scott Adams commented on Scott Adams's article in Product Labeling Regulations
      2

      FDA Moves to Improve Gluten Labeling—What It Means for People With Celiac Disease

      You’re raising a very real and very well-documented problem, and you’re absolutely right to be frustrated. Medication labeling is a major blind spot for people with celiac disease, because unlike food, drug manufacturers are not required to clearly disclose the source of binders, fillers, or excipients—even when they may be derived from wheat. That puts ...
    3. Scott Adams
      - Scott Adams replied to wellthatsfun's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      5

      nothing has changed

      What you’re describing is actually very common, and unfortunately the timing of the biopsy likely explains the confusion. Yes, it is absolutely possible for the small intestine to heal enough in three months on a strict gluten-free diet to produce a normal or near-normal biopsy, especially when damage was mild to begin with. In contrast, celiac antibodies c...
    4. Scott Adams
      - Scott Adams replied to Woodster991's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      12

      Is it gluten?

      Yes, I meant if you had celiac disease but went gluten-free before screening, your results would end up false-negative. As @trents mentioned, this can also happen when a total IGA test isn't done.
    5. Seaperky
      - Seaperky replied to lizzie42's topic in Traveling with Celiac Disease
      2

      Trip to Anaheim/Disney

      I found at Disney springs and Disney they have specialist that when told about dietary restrictions they come and talk to you ,explain cross contamination measures tsken and work with you on choices. Its the one place I dont worry once I've explained I have celiac disease. Thier gluten free options are awesome.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,350
    • Most Online (within 30 mins)
      7,748
    Sarah S
    Newest Member
    Sarah S
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • par18
      Is it gluten?

      By par18 · Posted

      Thanks for the reply. 
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      What you’re describing is actually very common, and unfortunately the timing of the biopsy likely explains the confusion. Yes, it is absolutely possible for the small intestine to heal enough in three months on a strict gluten-free diet to produce a normal or near-normal biopsy, especially when damage was mild to begin with. In contrast, celiac antibodies can stay elevated for many months or even years after gluten removal, so persistently high antibody levels alongside the celiac genes and clear nutrient deficiencies strongly point to celiac disease, even if you don’t feel symptoms. Many people with celiac are asymptomatic but still develop iron and vitamin deficiencies and silent intestinal damage. The lack of immediate symptoms makes it harder emotionally, but it doesn’t mean gluten isn’t harming you. Most specialists would consider this a case of celiac disease with a false-negative biopsy due to early healing rather than “something else,” and staying consistently gluten-free is what protects you long-term—even when your body doesn’t protest right away.
    • Scott Adams
      Is it gluten?

      By Scott Adams · Posted

      Yes, I meant if you had celiac disease but went gluten-free before screening, your results would end up false-negative. As @trents mentioned, this can also happen when a total IGA test isn't done.
    • Seaperky
      Trip to Anaheim/Disney

      By Seaperky · Posted

      I found at Disney springs and Disney they have specialist that when told about dietary restrictions they come and talk to you ,explain cross contamination measures tsken and work with you on choices. Its the one place I dont worry once I've explained I have celiac disease.  Thier gluten free options are awesome.
    • Churley
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Churley · Posted

      Have you tried Pure Encapsulations supplements? This is a brand my doctor recommends for me. I have no issues with this brand.
×
×
  • 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.