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

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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!

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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.

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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!

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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

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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

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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.

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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.

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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

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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

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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

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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.

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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!

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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.

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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.

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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

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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

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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.

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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?

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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

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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?

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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.

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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

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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.

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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.

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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:

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