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

Help.. Baking Question!

Guest maddiesmom

By Guest maddiesmom
in Parents, Friends and Loved Ones of Celiacs

Recommended Posts

Guest maddiesmom
Guest maddiesmom
Posted

I have just made a loaf of banana nut bread from Arrowhead mills Gluten Free All purpose mix.... it smelled sooo goood in the oven but when I tasted it.. it was soo dry. I am so disappointed... I know that the pre cut loaf bread is dry but I thought this would be a little better.. I followed the directions.. is it supose to taste this way. I mean I know it wouldn't taste like the "real thing".. my daughter wouldn't even eat it.. it's not horrible and it's edible but i have a feeling I will be the only one eating it. Any suggestions???

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

Celiac.com Sponsor (A8-M):


Nantzie Collaborator
Nantzie
Posted

Maybe adding some applesauce to the dough? I've never tried this, but I've heard of it being done to make things moister.

jerseyangel Proficient
jerseyangel
Posted

I used the Arrowhead Mills baking mix early on, and I didn't care for it. I made pancakes and banana bread, and both were dry and the pancakes were terrible.

You could try adding a little more oil or shortening, or baking it for a shorter time.

I actually love the banana bread recipe on the back of the Ener-G Rice Flour box! It's really good, moist, and bakes up nice and high--and dosen't fall in the center like a lot of gluten-free quick breads do.

RiceGuy Collaborator
RiceGuy
Posted

I suppose the ripeness of the bananas could effect the moisture, as will baking time/temp. Did you use a recipe from Arrowhead Mills? Did you sub any ingredients? There is a banana bread recipe on containers of Rumford baking powder too.

Nikki2003 Contributor
Nikki2003
Posted
I have just made a loaf of banana nut bread from Arrowhead mills Gluten Free All purpose mix.... it smelled sooo goood in the oven but when I tasted it.. it was soo dry. I am so disappointed... I know that the pre cut loaf bread is dry but I thought this would be a little better.. I followed the directions.. is it supose to taste this way. I mean I know it wouldn't taste like the "real thing".. my daughter wouldn't even eat it.. it's not horrible and it's edible but i have a feeling I will be the only one eating it. Any suggestions???

Try this. It is great and soft(kinda crumbly, but not bad) My girls love it.

1/3 cup shortening

1/2 cup sugar

2 eggs

1 3/4 cups Gluten free flour (any kind will do)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup mashed ripe bananas

1/2 cup chopped walnuts (optional)

Cream together shortening and sugar, add eggs and beat well. Sift together ( I haven't sifted but you can) dry ingredients, add to creamed mixture alternating with banana, blending well after each addition,Stir in nuts, Pour into well greased loaf pan. Bake in oven (350) 40-45 minutes or until done. Remove from pan, cool on rack.

The Gluten free mixture I cook it for the 40-45 minutes on 350 then I turn the oven down to 250 and cook until the inside isnit soggy. About 15-20 minutes longer. Use your judgement and just check on it.

taweavmo3 Enthusiast
taweavmo3
Posted

I've tried a few recipes from Arrowhead Mills, didn't care for them much. I bought the baking mix too, ended up throwing most of it out.

I have a great cookbook, it's called "Life Tastes Good Again" by Kirsti Kirkland and Betsy Thomas (who I think visits this site??). All of their breads and cookies have been fabulous. They have a mock oatmeal cookie that uses quinoa flakes....tasted so good, the kids and I gorged ourselves silly! They have a fab sugar cookie recipe in there too that is great for roll and cut cookies. OH, and the chocolate cake recipe....AMAZING! It is so moist it doesn't taste anything like most gluten free cakes. Anyway, what I'm getting at is that there is also a banana bread recipe in there too....I haven't tried it yet, but based on everything else, I'm betting it would be pretty good!

Another excellent banana bread is Mana From Anna.....comes in a mix, very easy to make. It is very moist and tastes no different than regular banana bread in my opinion! I usually cut it into slices and freeze in individual portions so it doesn't dry out.

Don't fret...there are good gluten-free breads and such, it just takes a little trial and error!

Guest maddiesmom
Guest maddiesmom
Posted

Thanks for all your advice.. and yes the receipe was on the back of the box. I hate to throw it out.. I wonder if I could use the mix to coat chicken for chicken nuggets or tenders???

All this coooking from scratch is new to me... we have always been a family of convenience.. pre made this and eating out or delivery alot..so I am kinda lost... this is horrible to say but I have never made anything from scratch except fudge! I know it will take time (trial and error) I guess I just want her to feel normal.. of course it's more me than her because she hasn't complained any this week on the diet.... I will get there!

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

Celiac.com Sponsor (A8-M):


dionnek Enthusiast
dionnek
Posted

banana bread was my specialty before dx, and I have worked on finding the best gluten-free replacement and finally found it. I use the Pamela's Baking and Pancake Mix and got the banana bread recipe either from her website or from the package - can't remember which. Anyway, I add chocolate chips instead of nuts (but sometimes do nuts if I don't want it sweet) and everyone just loves it! People request it all the time. I made 3 loaves for a friend who was on bedrest (and she is not gluten free, but just loves this bread).

I order my mix from amazon b/c it is a better price - you get 6 packages (everything is pretty much in bulk on amazon). I also use it for muffins and cookies and pancakes. The website for this mix has so many recipes, but I haven't tried most of them.

Kibbie Contributor
Kibbie
Posted

've found that I need to up the fat in recipes (even gluten free ones) to keep moisture levels somewhat normal :) If you can do dairy I suggest using whole Milk or buttermilk

wacky~jackie Rookie
wacky~jackie
Posted
Try this. It is great and soft(kinda crumbly, but not bad) My girls love it.

I have found that xanthan gum helps a recipe that is crumbly. For this recipe I would add 1/2 tsp. of xanthan gum in your dry ingredients. I don't use as much as most recipes call for because I think they turn out gummy if I use too much.

Suzanne M. Rookie
Suzanne M.
Posted

I have found the best Gluten-Free Cookbook. It is called Gluten-Free Baking Classics. The author is Annalise G. Roberts. The items in her book come out soooooo much better than the mixes. I don't buy any mixes anymore. Buy the book on line, you will be so glad you did. It is alot cheaper to use her recipes also. I have made french bread, sandwich bread and vanilla cupcakes. She has the science end of this all figured out.

Guest GrimTribe
Guest GrimTribe
Posted
I have just made a loaf of banana nut bread from Arrowhead mills Gluten Free All purpose mix.... it smelled sooo goood in the oven but when I tasted it.. it was soo dry. I am so disappointed... I know that the pre cut loaf bread is dry but I thought this would be a little better.. I followed the directions.. is it supose to taste this way. I mean I know it wouldn't taste like the "real thing".. my daughter wouldn't even eat it.. it's not horrible and it's edible but i have a feeling I will be the only one eating it. Any suggestions???

When Diva made breakfast bread, she combined all the dry stuff then all the wet stuff then mixed it as evenly as possible. Of course she's got cool mixing gear...

She used applesauce and only one egg. I also think she used olive oil, or maybe *real* butter.

Gotta ask her. She does the cooking, I just gain weight and despair :blink:

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. Anne G
      - Anne G posted a topic in Related Issues & Disorders
      0

      celiac disease and braces

      Hello, My 17 yr old daughter was diagnosed with celiac disease 2 yrs ago. She does not have gum disease and no history of cavities. Her dentist is recommending braces for her lower teeth but I read it may worsen gum recession or possibly increase cavity risk which I know are already issues for patients with celiac. Has anyone here had braces and...
    2. trents
      - trents replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      This is a common experience across the board with various brands of gluten-free bread products. Prices go up, size goes down. Removal of the egg component may be for the purpose of cost-cutting related to bird flu supply shortages or it may be catering to those with egg allergy/sensitivity, fairly common in the celiac community.
    3. HAUS
      - HAUS posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      Living with Coeliac Disease since birth, Bread has always been an issue, never too nice, small slices and always overpriced, But Sainsbury's Free From White Sliced Bread seemed to me to be an exception with it's large uniform 12 x 12cm slices that had the bounce, texture and taste of white bread even after toasting with no issue that it was also Milk Free...
    4. Mari
      - Mari replied to Jmartes71's topic in Related Issues & Disorders
      15

      My only proof

      Years ago a friend and I drove north into Canada hoping to find a ski resort open in late spring,We were in my VW and found a small ski area near a small town and started up this gravelled road up a mountain. We got about halfway up and got stuck in the mud. We tried everything we could think of but an hour later we were still stuck. Finally a pickup came...
    5. Rejoicephd
      - Rejoicephd commented on Jefferson Adams's article in Gluten-Free Cooking
      1

      Your Complete Gluten-Free Thanksgiving Plan: Recipes, Tips & Holiday Favorites

      Wow what a helpful article!! I am just seeing this now but I hosted a small group of family for Thanksgiving at my house this year and I did some of these things- got a butterball gluten-free turkey, got gluten-free stuffing, had a few gluten-free sides, and a gluten-free nothing-Bundt-cake. I had other non gluten-free things there too for others, and I also...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,434
    • Most Online (within 30 mins)
      7,748
    Malia Ana
    Newest Member
    Malia Ana
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Anne G
      celiac disease and braces

      By Anne G · Posted

      Hello, My 17 yr old daughter was diagnosed with celiac disease 2 yrs ago. She does not have gum disease and no history of cavities. Her dentist is recommending braces for her lower teeth but I read it may worsen gum recession or possibly increase cavity risk which I know are already issues for patients with celiac. Has anyone here had braces and did it cause any problems or issues with gum recession?  Her dentist seemed oblivious that celiac patients are at higher risk of gum disease /cavities. Her bottom teeth are crooked but are pretty hidden even when she smiles. Thank you!!
    • trents
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By trents · Posted

      This is a common experience across the board with various brands of gluten-free bread products. Prices go up, size goes down. Removal of the egg component may be for the purpose of cost-cutting related to bird flu supply shortages or it may be catering to those with egg allergy/sensitivity, fairly common in the celiac community.
    • HAUS
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By HAUS · Posted

      Living with Coeliac Disease since birth, Bread has always been an issue, never too nice, small slices and always overpriced, But Sainsbury's Free From White Sliced Bread seemed to me to be an exception with it's large uniform 12 x 12cm slices that had the bounce, texture and taste of white bread even after toasting with no issue that it was also Milk Free. Unfortunately Sainsbury's have changed the recipe and have made it 'Egg Free' too and it has lost everything that made the original loaf so unique. Now the loaf is unevenly risen with 8 x 8cm slices at best, having lost it's bounce with the texture dense and cake like after toasting resembling nothing like White Bread anymore. Unsure as to why they have had to make it 'Egg Free' as the price is the same at £1.90 a loaf. Anyone else experiencing the same issue with it? - also any recommendations for White Bread that isn't prescription? / Tesco's / Asda's are ok but Sainsbury's was superior.
    • Mari
      My only proof

      By Mari · Posted

      Years  ago a friend and I drove north into Canada hoping to find a ski resort open in late spring,We were in my VW and found a small ski area near a small town and started up this gravelled road up a mountain. We  got about halfway up and got stuck in the mud. We tried everything we could think of but an hour later we were still stuck. Finally a pickup came down the road, laughed at our situation, then pulled the VW free of the mud. We followed him back to the ski area where where he started up the rope ski lift and we had an enjoyable hour of skiing and gave us a shot of aquavit  before we left.It was a great rescue.  In some ways this reminds me of your situation. You are waiting for a rescue and you have chosen medical practitioners to do it now or as soon as possible. As you have found out the med. experts have not learned how to help you. You face years of continuing to feel horrible, frustrated searching for your rescuer to save you. You can break away from from this pattern of thinking and you have begun breaking  away by using some herbs and supplements from doTerra. Now you can start trying some of the suggestions thatother Celiacs have written to your original posts.  You live with other people who eat gluten foods. Cross contamination is very possible. Are you sure that their food is completely separate from their food. It  is not only the gluten grains you need to avoid (wheat, barley, rye) but possibly oats, cows milk also. Whenever you fall back into that angry and frustrated way of thinking get up and walk around for a whild. You will learn ways to break that way of thinking about your problems.  Best wishes for your future. May you enjpy a better life.  
    • marion wheaton
      Are Lindt chocolate balls gluten free?

      By marion wheaton · Posted

      Thanks for responding. I researched further and Lindt Lindor chocolate balls do contain barely malt powder which contains gluten. I was surprised at all of the conflicting information I found when I checked online.
×
×
  • 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.