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


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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

Sandra, Could you please tell me the exact recipe that you used for your bread maker? I made mine it was pretty good, but a little heavy. Also, I don't have a gluten free setting. I used white bread setting, and it took 2:40 hours. Did you put in wet first, and then dry? Or did you premix? Any suggestions would be great thanks, Chris

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Okay, I have ALL the ingredients.

When I'm finished my free sample of Kinnickkinick Whole Grain bread, I'm going to make this!

Would I be able to split it into 2 1 lb loaves - or does it only make 1 1 lb loaf?

Thanks

I makes 1 loaf so I would say 1 lb. It fits in a 9 x 5 or 8 1/2 x 4 1/2 pan. I think someone has used an 11 x 4 also.

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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This really does sound amazing.....after making several bookends and wasting ingrediants on a really bad tasting bread this is a releif the question still is making this in a bread machine???....i really enjoy the conveinance working 12hr shifts...i have a really good recipe for gluten-free flour mix and a ( feather light flour mix havent gotten far enough in my reading to find a recipe to use it)..

gluten-free Flour Mix

white or brown rice flour 6 cups

Potato starch 2 cups

Tapioca Flour 1 cup

I have doubled and tripled both recipes for conveincance

Feather Light Flour Mix

White or brown rice flour 3 cups

Tapioca Flour 3 cups

Cornstarch 3 cups

Potato Flour 3 Tlbsp

The gluten-free flour mix can be used to convert old recipes by substituting gluten-free mix for all purpose flour

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I makes 1 loaf so I would say 1 lb. It fits in a 9 x 5 or 8 1/2 x 4 1/2 pan. I think someone has used an 11 x 4 also.

That was me with the 11 x 4. I figured for small 7 year old hands, the 9 x 5 bread was too "wide" and we'd be making 1/2 sandwiches all the time. This way, we get a nice sized loaf, not too wide and it lasts him a couple of weeks unless he's having toast everyday as well. :)

Linda, Mom to Ty (11 years old)

Ty was diagnosed by blood test June 7/05

biopsy Aug 11/05, diagnosis confirmed Aug 18/05

Mom, Dad and big brother Celiac-free.

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It doesn't turn out with a rounded top but none of my homemade breads have. They still taste good though.

I learned a trick for nicer bread tops. If you are not afraid of a little cooking spray.... First spread the top with a knife, then we cut 3 diagonal slits to help with even expansion. Then I spray the tops with cooking spray so that the loaves do not dry out during rising. I have found that the top is a bit nicer this way.

Mom to 7 really great Kids

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Hi!

Larry Mac - we count carbs by reading the labels of all the ingredients we're using (in our case just the carbs obviously) then figuring out the right ratio for each then adding them all together and dividing by the number of slices or rolls the batch makes. Obviously not a very exact science but since my daughter is a diabetic and we have to count carbs to know how much insulin to give her - this actually works. I think we're pretty close because her blood sugar has been fine after eating this bread - and she loves it!

On another note - I was thinking of starting a new thread with fun variations or recipes with Lorka's bread. Seems many peoply have adapted the recipe creatively. For example, our most recent was to remove the garfava flour and sub with almond flour this made for an extraordinarily delicious sweet smelling (although slightly chewy) loaf! Our other ingredients for the 1-1/4 cups of gluten-free were 1/2C. brown rice, 1/2C. Sorghum, 1/4 C. Tapioca.

Some favorite byproducts have been:

Bread crumbs

Croutons

French Toast

Egg in a whole (you know like a fried egg fried into a whole in the bread)

Fondue

Pizza Toast

As well as all the usuals: PB&J, Turkey Club, Fluff'n Nutters, Grilled Cheese, etc.

Anyone else have exceptionally good variations to the original recipe and or fun by products? Do share!

Barb

Daughter, Camryn diagnosed with diabetes 3/06

diagnosed with celiac (blood test and biosy confirmed) 5/06

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Anyone else have exceptionally good variations to the original recipe and or fun by products? Do share!

Barb

I subbed almond and coconut flour for the garfava and some of the starches. Came out with a nice flavour but a little heavy, and didn't rise that well though it could have been the yeast I used. You subbed almond flour in, how did you find your rise?

Would be easy to make cinnamon raisin bread with this recipe...mmmm!

Larry Mac - I'm happy to figure nutrient counts for you, if you like :) That goes for anyone.

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Has anyone tried soy milk in this recipe? Can't do dairy, but I think I would prefer it with a liquid other than water...

Thanks!

Dx'd with lymphocytic colitis 1/07

Dx'd by Enterolab 3/07--+IgA, +Ttg, DQ2 and DQ8

Dx'd celiac by Dr. Lewey 4/07--without +blood or biopsy

gluten-free 3/7/07

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Has anyone tried soy milk in this recipe? Can't do dairy, but I think I would prefer it with a liquid other than water...

Thanks!

the milk in the recipe is dairy-free milk. my first test runs with the bread were with soymilk, but i have made it with almond and coconut milks, too.

Laurie

Gluten-free, Vegan

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Any way to make this bread yeast-free?

McDougall diet (low fat vegan) since 6/00

Gluten free since 1/6/07

Soy free and completely casein and egg free since 2/15/07

Yeast free, on and off, since 3/1/07 -- I can't notice any difference one way or the other

Enterolab results -- 2/15/07

Fecal Antigliladin IgA 140 (Normal Range <10 units)

Fecal Antitissue Transglutaminase IgA 50 (Normal Range <10 units)

Quantitative Microscopic Fecal Fat Score 517 (Normal Range <300 units)

Fecal anti-casein (cow's milk) IgA antibody 127 (Normal Range <10 units)

HLA-DQB1 Molecular analysis, Allele 1 0501

HLA-DQB1 Molecular analysis, Allele 2 06xx

Serologic equivalent: HLA-DQ 1,1 (subtype 5,6)

Fecal anti-ovalbumin (chicken egg) IgA antibody 11 (Normal range <10 units)

Fecal Anti-Saccharomyces cerevisiae (dietary yeast) IgA 11 (Normal range <10 units)

Fecal Anti-Soy IgA 119 (Normal Range < 10 units)

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Ok, Laurie, I have to jump on the bandwagon here--YUM-O--as Rachel Ray would say! I did have the opposite experience as everyone else--made it in my bread machine and it's very short! Flavor, texture, color, everything else was perfect, it just didn't rise quite as much as some say theirs did. On the other hand, neither did it fall...

I used soy milk and mixed the wet ingredients and then remembered the milk should be warm. I stuck the whole bowl in the microwave for a minute on 50% power just to take the chill off.

Thank you, thank you!!

CL

Dx'd with lymphocytic colitis 1/07

Dx'd by Enterolab 3/07--+IgA, +Ttg, DQ2 and DQ8

Dx'd celiac by Dr. Lewey 4/07--without +blood or biopsy

gluten-free 3/7/07

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:) yay! i am so happy. really, you guys don't even know... ecstatic! this is inspiring me to live again.

Gluten-free, Vegan

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Oh yeah....it was GREAT!!!! I LOVED IT!!! THANK YOU THANK YOU THANK YOU for letting me taste bread again!

WOW. I was skeptical....I always am. I LOVED it. My kids were begging to try it. THEY LOVED IT. OH It was wonderful!!!!

I used Sorghum, brown rice & white rice for the flours then all the starches...oh...it was wonderful. THANK YOU.

Did I mention it tasted good???

LOL :D

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  • 3 weeks later...

Skinnyminny, could you please share your recipe? Does it hold together for a sandwhich? I loved Lorka's bread, I liked Bette Hagman's yeast free bread, but they both crumbled. Is it because I do it by hand? Would it hold together if done by machine? I love the flavor and texture of these breads, but I really want a sandwich. I'm still new to gluten-free, so real bread is a very recent memory for me. I just want to know if what I have now is as good as it gets.

DD: gluten-free/casein-free, soy lite, corn lite

Me: Vegan

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i've got this bread rising in the oven also----can't wait to try it!!

Hi Katy,

Is this bread better than the mix from Breads from Anna? I am very happy with quality of Anna's bread, but I am always open to trying something that may be better.

Sharon

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We haven't had a problem with sandwiches crumbling with this recipe.

I make 3 loaves at a time with a mixer with the following ingredients.

2 3/4 c rice flour

1 c sorghum

I've been using tapioca as I'm out of potato starch but plan on going back to that when I run out of tapioca.

The other changes I've made are (again for the 3 loaves)

6 eggs (instead of 9)

I also use water, not milk

5 Tb sugar (instead of 6)

2 tsp salt (instead of 1 Tb)

I've omitted the vinegar.

Does anyone know what the vinegar does?

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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I believe the vinegar is to give you a longer shelf life. Well your bread any way, lol

Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming WOW-- What a Ride!

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I believe the vinegar is to give you a longer shelf life. Well your bread any way, lol

:lol::lol:

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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