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


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I made this last week, for sure it's the best! I made it with ALL BH gluten-free flour mix, and the flax "meal" was VERY coarsely ground flax seeds. I don't use a mixer or a bread machine. I left it raising too long (went somewhere and forgot about it!), but it rose just above the pan. It was THE BEST bread I've had in a year...since I was diagnosed. NO MORE yucky store gluten-free breads.!! :lol: I have just never been impressed with their textures.

Thanks so so much for this recipe. It's now my staple bread. I'm giving the recipe to everyone w/celiac that I know!

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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?
(emphasis my edit-lm)

h,

I think you'll find that most gluten-free bread doughs are pretty wet compared to real bread. Although I've never tried a hand mixer, I'll bet it would work. After all, your just mixing, like making a cake, not trying to develop gluten (as in kneading), as there's obviously no gluten to develop. Theres no crying in baseball and no kneading in gluten-free bread.

best regards, lm

gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

Beware the chocolate of Chiapa

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This is a follow-up post from when I made this recipe couple weeks ago. I left the bread in a baggie at room temp and it stayed fresh & soft for 3 days at which time it was all gone. I thought that was amazing.

Last week I tried a recipe from one of my new gluten-free cookbooks. It was dry & hard the very next day! Now I realize there are variables involved here that could affect these recipes. I could make the batters a little wetter or dryer for instance. I could bake them just a little longer or for less time. Quite possibly I could make both of these breads again and get very different results.

But, I'm just reporting what happened this time. I'm pretty impressed with this recipe.

best regards, lm

gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

Beware the chocolate of Chiapa

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I tried this bread this week and it was a success. It didn't rise above the top of the pan(I'll try a longer rising time next time). So, the slices were a little small for sandwiches, more like quick bread size.

To get sandwich size slices, I cut it as follows. Cut the loaf in half vertically. Take each half and thinly trim off the top and bottom and 2 end crusts and save for bread crumbs or stuffing. Stand the 1/2 loaf on its trimmed end crust and slice as for sandwich bread. I got 5 slices from each half so all together it was enough for 5 sandwiches. Your slices end up with 2 sides with crusts and 2 sides with trimmed off crusts and are square and almost regular sandwich size.

Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11

Son: ADHD '06,

neg. CELIAC PANEL 5/07

ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08

ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08

Gluten-free-Feb. '09

other food allergies

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I am going to make this BUT I am not a baker....My yeast does not say rapid. Is this still OK? It is Active Dry Yeast.

RED star and Flesischmanns brands.

Thanks

Shannon

Yes, If I remember correctly it was best to use the regular Active Dry Yeast, not the quick rise or rapid.

Andrea

Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)



The whole family has been soy free since February, gluten free since June 2006.

The whole family went back to a gluten diet October 2011.  We never had official testing done and I decided to give gluten a go again.  At this point I've decided to work on making some gluten free things again, though healthwise everyone seems to be fine.  The decision to add gluten back in was also made based on other things I'd read about the 2nd sequence of genes.  It is my belief that we had a gluten intolerance, but thanks to things I've learned here, I know more what to keep an eye on.  If you have a confirmed case of celiac, please don't go back to gluten, it's a lifelong lifestyle change.

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Okay so what is the final out come of the recipie.... Mixer .. or breadmachine... Reduce water .. or keep it the same? Also .. .What was the best flour combo.... ( excluding bobs beans uck ... bleck) .. Just trying to jump in and expirment and give my kid bread that isnt going to kill him... ..let me know .. what every one has finally come up with .. I have the original recipie.. thanks chris

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.. .What was the best flour combo.... ( excluding bobs beans uck ... bleck) ..

So what are trying to say Chris? Don't beat around the bush, just spit it out! It sounds like you don't like the Garbanza and/or Garflava flours. The recipe only calls for 1/4 cup of that out of 2 1/2 cups of flour blend. I mean, I don't care one way or another, just curious if you can really tell that much of a difference with that little added?

I haven't used it very much (only have the garbanza, not the garflava), but a lot of recipes call for it.

best regards, lm

gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

Beware the chocolate of Chiapa

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Guest ShannonL

I made this. It tasted AWESOME when I got it out of the oven. Now it is VERY crumbly. I did make a couple substitutions. I used olive oil instead of vegetable and the store gave me Guar Gum instead of xantham gum! With my 13mo running around aeting all of the protein bars I didnt even check. OOPS....Could these substitutions be the problem or was it my flour mix?

Also can you see the flax seed in yours? Looks like pepper in mine. Doesnt taste bad. Just looks wierd.

Sorry for so many questions. I am a novice baker and craving bread like no tomarrow (I am newly diagnosed)

Shannon

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:o Holy Cow! This is wonderful bread. THANK YOU!!!! I was diagnosed in 1985. Life with bread has never been this good. My husband and I just finished our first slices....now we're trying to remember what sandwiches are. Hmmmm....what does one put in a sandwich anyway? Bye the way, we made our bread in the new Cuisinart Convection breadmaker with the gluten-free cycle. The crust was amazing (we chose medium crust. For the gluten-free flour we used the Bette Hagman formula for gluten-free Flour Mix. We won't get a chance to worry about storage yet. Thanks again Laurie (Lorka).

Sandra in Toronto

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I made this. It tasted AWESOME when I got it out of the oven. Now it is VERY crumbly. I did make a couple substitutions. I used olive oil instead of vegetable and the store gave me Guar Gum instead of xantham gum! With my 13mo running around aeting all of the protein bars I didnt even check. OOPS....Could these substitutions be the problem or was it my flour mix?

Also can you see the flax seed in yours? Looks like pepper in mine. Doesnt taste bad. Just looks wierd.

My flax seeds were very coarsely ground, so yes you could definitely see them. I'm used to flax seed bread from Kinnikinnick, so it looks normal to me.

I wouldn't think that olive oil subbed for veg oil would make a difference.

I don't use guar gum so I'm not sure if the quantities are the same.

What flour blend did you use?

Tapioca intolerant

First cousin dx'd with Celiac Disease

Grandmother died of malnutrition b/c everything made her sick... sounds like celiac to me.

Gluten-free since June 2005

Dx with IBS February 2005

Blood tests both negative (or inconclusive?) for celiac (in 2002 and 2004)

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you have to use ground flax seed, or flax meal. otherwise, your body doesn't digest it, and you don't receive the benefits.

Gluten-free, Vegan

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I made this. It tasted AWESOME when I got it out of the oven. Now it is VERY crumbly. I did make a couple substitutions. I used olive oil instead of vegetable and the store gave me Guar Gum instead of xantham gum! With my 13mo running around aeting all of the protein bars I didnt even check. OOPS....Could these substitutions be the problem or was it my flour mix?

Also can you see the flax seed in yours? Looks like pepper in mine. Doesnt taste bad. Just looks wierd.

Sorry for so many questions. I am a novice baker and craving bread like no tomarrow (I am newly diagnosed)

Shannon

Likely it was the guar gum that made it crumbly. I'm assuming you didn't adjust the amount??? You have to use more guar gum than xantham gum in recipes. I don't remember what the substitiution formula is though.

What does this bread taste like? Does it taste more like the whole grain breads or does it taste more like white bread?

~Angie~

Gluten free since May 2004

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Guest ShannonL

It tastes more like wholegrain bread. I did not adjust the guar gum. I am going to remake it. I can tell from the first slice that it is delicious! Also, I wrapped it in a wet paper towel and microwaved it for 10 seconds and it was better. Just REALLY heavy. I used Red Mill flour mix. I also didnt have garfava so I mixes 1/2 garbanzo and surgham flour. I bet it was the guar gum and olive oil.

Shannon

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you have to use ground flax seed, or flax meal. otherwise, your body doesn't digest it, and you don't receive the benefits.

This is very true and is something my mom always tells me. LOL

Tapioca intolerant

First cousin dx'd with Celiac Disease

Grandmother died of malnutrition b/c everything made her sick... sounds like celiac to me.

Gluten-free since June 2005

Dx with IBS February 2005

Blood tests both negative (or inconclusive?) for celiac (in 2002 and 2004)

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ok, i am going to make it today as soon as i get a response. I got flax seeds, I will grind them myself, no biggie. I however, dont have garfava flour, sooo I saw that some people used the 1 cup brown rice flour and 1/2 cup sorghum flour, and you used this with the regular 1 1/4 cups of gluten free flour? I know there has been much discussion on here about it.. I just want to be sure of what I am doing! lol.. as soon as the response rolls in... i will begin baking, and i think i am going to put it in my bread machine.. nothing i make out of the oven comes out shaped right.. its always lopsided, anyone who used a bread machine it worked didnt it???

dying for the answer!!

Stephanie

Gluten free since October 05

son born severly premature due to

celiac

"True love stories never end" Richard Bach

"Did you ever stop thinking and forget to start again?" AA Milne

If you live to be a hundred, I want to live to be a hundred minus one day so I never have to live without you" AA Milne

Swimming Instructor #2 and Town Crier of Rachelville

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I however, dont have garfava flour, sooo I saw that some people used the 1 cup brown rice flour and 1/2 cup sorghum flour, and you used this with the regular 1 1/4 cups of gluten free flour? I know there has been much discussion on here about it.. I just want to be sure of what I am doing!

I've been using 1 1/4 rice with 1/4 sorghum. I doesn't rise much but it's really good. I haven't used the bread machine so can't help you there.

Andrea

Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)



The whole family has been soy free since February, gluten free since June 2006.

The whole family went back to a gluten diet October 2011.  We never had official testing done and I decided to give gluten a go again.  At this point I've decided to work on making some gluten free things again, though healthwise everyone seems to be fine.  The decision to add gluten back in was also made based on other things I'd read about the 2nd sequence of genes.  It is my belief that we had a gluten intolerance, but thanks to things I've learned here, I know more what to keep an eye on.  If you have a confirmed case of celiac, please don't go back to gluten, it's a lifelong lifestyle change.

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ok, i am going to make it today as soon as i get a response. I got flax seeds, I will grind them myself, no biggie. I however, dont have garfava flour, sooo I saw that some people used the 1 cup brown rice flour and 1/2 cup sorghum flour, and you used this with the regular 1 1/4 cups of gluten free flour? I know there has been much discussion on here about it.. I just want to be sure of what I am doing! lol.. as soon as the response rolls in... i will begin baking, and i think i am going to put it in my bread machine.. nothing i make out of the oven comes out shaped right.. its always lopsided, anyone who used a bread machine it worked didnt it???

dying for the answer!!

Hi! I don't have garfava flour either....I just asked hubby (the baker, bless him). He uses half and half chickpea flour (hence the gar from garbanzo) and regular bean flour.......

so I think to substitute for "garfava" you use:

1/8 cup garbanzo bean flour

1/8 cup bean flour (which is made with fava beans I heard)

Hope that helps.

Sandra

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:rolleyes: Great recipe, Thank you! I have made this a couple of times now, playing around with my gluten-free flour mix. I used the Kinnick Kinnick bread and muffin mix for the gluten-free flour and instead of Garflava (we don't care for it) I used montina flour. (I have used montina in other things and really like it - it adds protein like the Garflava only without the bean taste)

This bread turned out really good! My son had a PBJ for the first time since 2003 - talk about a happy guy! :rolleyes: Thanks!

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Sounds like a wonderful bread! Just wondering if there is a way to make it lower carb - anyone here tried a lower carb version? I may give it a go, subbing in some nut flours for the starchier flours. And would almond or coconut milk work, or should I stick with water?

Guess the best way to find out is to experiment!

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Sounds like a wonderful bread! Just wondering if there is a way to make it lower carb - anyone here tried a lower carb version? I may give it a go, subbing in some nut flours for the starchier flours. And would almond or coconut milk work, or should I stick with water?

Guess the best way to find out is to experiment!

I tried this today, subbing coconut flour for the potato starch, almond meal for the corn starch and another 1/4c flax meal for the garfava (didn't have any or I'd have used it) Used half water and half almond milk and Splenda as sweetener.

I don't know about pouring this into the pan! It was pretty solid. I added more water, not sure how much. Didn't get the batter anywhere close to pourable, so maybe the extra flax or the almond meal made it heavy?

Rose almost to the top of the pan, didn't really rise much more in the oven so the slices are more like a banana loaf. But mmm...it's good. I'm not knocked over, but it's good. Tomorrow I'll try toasting it. If I can dip this stuff into a soft boiled egg, I will be in total heaven!!!

I may try this again with the garfava or another bean flour, if I can find it. Anyway, the carb count (I care, don't know if anyone else does) came to 9g/slice which for me is a good thing.

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............. the carb count (I care, don't know if anyone else does) came to 9g/slice which for me is a good thing.

wws,

How do you go about determining the carb count with so many unusual ingredients? I'm not really interested in the carbs but rather all the nutrition; protein, fat calories, etc. I noticed that Lorca's recipe on Recipezaar didn't recognize our flours, starches, etc.

I'm trying to gain weight and want all the good stuff I can get, and so tend to throw all kinds of things in my recipes.

best regards, lm

gluten-free 12-18-06

colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06

"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me

Beware the chocolate of Chiapa

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wws,

How do you go about determining the carb count with so many unusual ingredients? I'm not really interested in the carbs but rather all the nutrition; protein, fat calories, etc. I noticed that Lorca's recipe on Recipezaar didn't recognize our flours, starches, etc.

I'm trying to gain weight and want all the good stuff I can get, and so tend to throw all kinds of things in my recipes.

best regards, lm

I have a program called Living Cookbook that lets you add custom ingredients and recipes to its database, and it calculates all the nutrients for you. I figure it's ballpark, but close enough ;) So you can add all the nutrition info from the label on your flours, and use them as ingredients in recipes that you input. You can change ingredients around and see how it affects the macronutrients and vitamins, etc. I think there are others...Master Chef is one I've heard of too.

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