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

Has Anyone Tried Making Carol Fenster's Recipe For (m)...

holiday16

Recommended Posts

holiday16 Enthusiast
holiday16
Posted

sandwich bread (Wheat Free Recipe's and Menus book) using her Sorghum-Corn flour blend? I've tried several different recipes and this is the one that the whole family seems to like the best. I think it's because I used to make my own bread so this seems to be the closest to what I used to make. What I like is that is smells/looks like real bread when it's baking and the top does not fall!

The whole family has started using the bread so we don't buy any at all even though my son and dh are not gluten free. Thank goodness it's easy to make because they go through it very quickly. The night I made stew they ate an entire loaf with dinner!

I would love input from others who have made it because even family members that can eat gluten like this one. My brother tasted it and thought it tasted like the bread that my mother used to make and he tasted it untoasted...

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

Celiac.com Sponsor (A8-M):


Cheri A Contributor
Cheri A
Posted

I started out making Carol Fenster's sandwich bread with sorghum flour. Carleigh liked it well enough, but I couldn't get it to rise very well.

Then I found a recipe at www.twinvalleymills.com with a blend of sorghum/tapioca/cornstarch and also calls for milk powder and gelatin. It worked much bettter for me so that is what I make now.

Some day I plan on trying Lorka's bread though!

kbabe1968 Enthusiast
kbabe1968
Posted

Cheri A - you MUST try Lorka's bread! It is AWESOME!!!! I'm planning on making a loaf tomorrow!!!

Of course, I'm going to check out your recommendation too...

Holiday - think I'll see if I can get that book from the Library. I have sorghum and corn flour - always looking for bread recipes...of course, I like Lorka's absolutely the best right now :D

larry mac Enthusiast
larry mac
Posted
I started out making Carol Fenster's sandwich bread with sorghum flour. Carleigh liked it well enough, but I couldn't get it to rise very well.

Then I found a recipe at www.twinvalleymills.com with a blend of sorghum/tapioca/cornstarch and also calls for milk powder and gelatin. It worked much bettter for me so that is what I make now.....

ca,

I ordered 10 lb of sorghum flour (four 2.5 lb containers) from www.twinvalleymills.com. Was kind of funny story, definately different. Made me a satisfied customer.

I've only used it as part of a multi-flour/starch blend, not as sorghum flour only/starch blend. I take it you made the Bette Hagman bread recipe. Did you follow the recipe exactly? Any tips? Guess I should try that out.

best regards, lm

Cheri A Contributor
Cheri A
Posted

Larry ~ I recall we talked about that before. I tried to order from them too, but never heard back. Did they "bill" you?

Carleigh just loves their bread recipe that I make. I have only made bread from twin valley mills and Carol Fenster though.

Maybe I'll try Lorka's bread this weekend!

Jo Ann Apprentice
Jo Ann
Posted

Have been using Gluten-Free Pantry French Bread Mix with good results, but have never heard of Lorka's bread. Can someone tell me what that is? Is it a recipe or a mix? I'm always looking for something closer to the real thing. Thanks!

Slackermommy Rookie
Slackermommy
Posted

Jo Ann,

Lorka's bread is another celiac.com member's bread recipe. I think it's in this section. Just do a search; you should find it. :)

SM

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

Celiac.com Sponsor (A8-M):


  • 3 weeks later...
holiday16 Enthusiast
holiday16
Posted
  • Author

I used Lorka's bread recipe for a while, but my dd liked the one from Carol Fenster better. I really think it's just because the flax seed one is very much like store bought bread and the Fenster recipe is closer to homemade and I always made my bread myself.

I also posted about using a hearthkit and I suspect that may be why it turns out as well as it does. I made some the other day and took a loaf to my parents house. My sister and her kids who are not gluten free were there and ate almost the entire loaf (without toasting). They absolutely love it and my sister said she could not tell it was gluten free. My parents also took some with them when they went to FL to visit my grandmother. She tasted it and thought it was very good as well.

I altered the recipe a bit so if anyone wants to try it the changes I made were to use milk instead of water, I put all the dry ingredients in the mixer first and then the eggs, oil, vinegar and yeast mixture. I let it rise a bit above the pans, but I adjust the recipe to make 2 one lb. loaves and use a small bread pan. I think gluten free bread seems to turn out better in smaller metal pans (8 1/2 X 4 1/2), but when I went to buy new ones I had to look everywhere to find that size! I also halve the milk powder since I use milk instead of water.

It seems to rise better in a warm oven so I've been doing that lately. I also use potato starch rather than cornstarch in the blend, but I don't know how much of a difference that would make. I really do like that with this bread is doesn't get crumbly even after a week. Since I started making this recipe we've stopped buying bread at all for family members that can have gluten since they like this one just fine. Makes it nice not to have to worry about gluten crumbs :o)

jerseyangel Proficient
jerseyangel
Posted
Have been using Gluten-Free Pantry French Bread Mix with good results, but have never heard of Lorka's bread. Can someone tell me what that is? Is it a recipe or a mix? I'm always looking for something closer to the real thing. Thanks!

Jo Ann,

Here is a link to Lorka's recipe--

Open Original Shared Link

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. Scott Adams
      - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that y...
    2. Scott Adams
      - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid mul...
    3. Scott Adams
      - Scott Adams commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      2

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

      Better to know late than never, and it is too bad they did not test you for it earlier!
    4. Scott Adams
      0

      Koikoi Trading Inc., Issues Allergy Alert on Undeclared Wheat and Sesame in FU ZHOU FISH BALL

    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      how much gluten do I need to eat before blood tests?

      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after eating them. If it happens a few times after eating the same foods- I cut back...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,321
    • Most Online (within 30 mins)
      7,748
    James Minton
    Newest Member
    James Minton
    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

    • Scott Adams
      IBS-D vs Celiac

      By Scott Adams · Posted

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Question

      By Scott Adams · Posted

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after  eating them.  If it happens a few times after eating the same foods- I cut back or avoid them. for this reason I avoid dairy and eggs.  So far this has worked well for me.  oh, I have some of Bob's Red Mill Mighty Tasty Hot cereal and I love it! it's hard to find but I will be looking for more.  for the next few weeks I'm going to be concentrating on whole fresh fruits and veggies and beans and nuts and seeds. I'll have to find out if grains are truly necessary in our diet. I buy brown rice pasta but only eat that maybe once a month at most. Never liked quinoa. And all the other exotic sounding grains seem to be time consuming to prepare. Something to look at later. I love beans and to me they provide the heft and calories that make me feel full for a lot longer than a big bowl of broccoli or other veggies. I can't even tolerate the plant milks right now.  I have reached out to the endo for guidance regarding calcium intake - she wants me to consume 1000mgs from food daily and I'm not able to get to more than 600mgs right now.  not supposed to use a supplement until after my next round of testing for hyperparathyroidism.   thanks again- you seem to know quite a bit about celiac.  
    • trents
      IBS-D vs Celiac

      By trents · Posted

      Welcome to the celiac.com community, @SilkieFairy! You could also have NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. They share many of the same symptoms, especially the GI ones. There is no test for NCGS. Celiac disease must first be ruled out.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Under the circumstances, your decision to have the testing done on day 14 sounds very reasonable. But I think by now you know for certain that you either have celiac disease or NCGS and either way you absolutely need to eliminate gluten from your diet. I don't think you have to have an official diagnosis of celiac disease to leverage gluten free service in hospitals or institutional care and I'm guessing your physician would be willing to grant you a diagnosis of gluten sensitivity (NCGS) even if your celiac testing comes up negative. Also, you need to be aware that oats (even gluten free oats) is a common cross reactor in the celiac community. Oat protein (avenin) is similar to gluten. You might want to look at some other gluten free hot  breakfast cereal alternatives.
×
×
  • 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.