Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,387
    • Most Online (within 30 mins)
      7,748
    Jeanne Sumption
    Newest Member
    Jeanne Sumption
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      71.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • xxnonamexx
      Prepping for Testing advice?

      By xxnonamexx · Posted

      I also read this which some recommended as well: NASPGHAN recommends eating roughly 2 servings of gluten, equivalent to 2 slices of wheat-based bread, daily for 6-8 weeks prior to testing.
    • xxnonamexx
      Prepping for Testing advice?

      By xxnonamexx · Posted

      My dr. stated to eat gluten for 4 weeks before bloodtest. I feel so much better w/o gluten and was going to wait until after the summer vacation but hesitating since reading the antibodies might go away etc. and if I can get it over with before hand especially before daughters graduation next month and before summer might be nice. Any tips besides eating at least 4 slices of whole wheat to get 10g of gluten in for testing. Im more worried about when it hits to find a bathroom especially b/c it can be after eating a meal or might not hit until after 2 days etc. Should I just go back to eating normal to prepare or does it make sense eat 2 slices whole wheat 2x a day and the rest gluten free to prep for test? I noticed b4 gluten free diet I started 5 weeks ago I would have non gluten-free oatmeal and have to go to bathroom right after eating or 2 hrs later. In afternoon I would eat whole wheat and not need to go immediately to bathroom after eating. What steps did you take for test prep.
    • Butch-Blue
      is equate menstrual complete gluten free?

      By Butch-Blue · Posted

      as the title says, just need to know that. i tried calling the support line but it's closed atm. i'm tired, in pain, and don't wanna set back recov. thx.
    • trents
      Confusion about my son's results

      By trents · Posted

      Most doctors don't even order anything besides the tTG-IGA and maybe total IGA when doing blood testing for celiac disease. The EMA is the very first celiac blood antibody test that was developed and has largely been replaced by the tTG-IGA which is less expensive to run in the lab. My understanding is they both pretty much check for the same thing. The IGG tests are second tier tools that are less specific for celiac disease. It is not at all uncommon for the EMA and the tTG-IGA to disagree with one another. We frequently see this on the forum. I do not know why. Please realize that doctors typically run a number of tests when diagnosing a medical condition. If there was one test that was foolproof, there would not be a need for other tests and other testing modalities. It works that way with many or most diseases. 
    • lizzie42
      Confusion about my son's results

      By lizzie42 · Posted

      But yes seeing all those negatives does give me a bit of doubt! I feel confident but those results give me a seed of doubt. Especially since it's a lifelong diet for him! 
×
×
  • Create New...