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

Keeping Home Made Bread Fresh?

melly7105

Recommended Posts

melly7105 Newbie
melly7105
Posted

Hello everyone, i was wondering how you all keep your hm breads fresh? I just made bobs red mill cinnamon raisin bread, and i got the hearty whole grain, and i have made the gluten free pantry my fravotite bread mix.. a few times, a few diff way how they say on the box. i have yet to really come to like the bread... i feel like i can still taste that left out ingredient. but the last one i made we put it in a real bread bag, but it was hard the next day. i know most cookies you can freeze and some breads to.. is this the case.? i mean i really hate the idea of my bread frozen, but it lasts longer. any ideas? what do you do for your breads? thanks, and i hope you all are doing well! :D

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

Celiac.com Sponsor (A8-M):


Kaycee Collaborator
Kaycee
Posted

Hello Melly

How can you taste that left out ingredient? Lol. I usually think there is something missing.

Keeping it fresh is a hard one. I think our home made breads, whether gluten free or not go harder quicker because there are no bread conditioners in them. Less preservatives. I think any type of bread will freeze. I usually slice it then freeze it. I have to have my first two slices then and there. The worst that happens is that the pieces stick together, so I try to seperate them while they are freezing down. I no longer eat bread like I used to. Usually my frozen bread gets toasted with honey on top. Never for work lunches.

Cathy

TinkerbellSwt Collaborator
TinkerbellSwt
Posted

Freeze it. I also slice it and freeze them individually, I also dont eat bread like I used to. that is my only solution so far

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I have good luck double-wrapping: I wrap very tightly in plastic wrap, then put in a ziploc bag and suck the air out with a straw.

melly7105 Newbie
melly7105
Posted
  • Author

thanks those are good. i figured freezing, and fiddle faddle i like that. i have to get some plastic wrap my boyfriend also suggested that. kaycee.. lol i did mean that i can also taste that left out ingregrient. i just made some of bobs browniees too they seem great, im about to bust into them lol. heartlands mac and cheese is my dinner tonight anyone ever have it?

Cheri A Contributor
Cheri A
Posted

I also wrap my bread in plastic wrap, and then in a plastic ziplock bag and put in the frig. Sometimes my dd goes through the bread rather quickly if she's in a "sandwich" phase. Otherwise, it lasts a bit longer. I plan on making bread once/week though.

mandasmom Rookie
mandasmom
Posted
I also wrap my bread in plastic wrap, and then in a plastic ziplock bag and put in the frig. Sometimes my dd goes through the bread rather quickly if she's in a "sandwich" phase. Otherwise, it lasts a bit longer. I plan on making bread once/week though.

Despite the wide variety of gluten-free breads available--Im guessing that most Celiacs and gluten-free family memebers ismply dont eat all that much bread--particularlly after bing gluten-free for a while..of all things Ive had to learn to substitute I have never really learnid to enjoy gluten-free bread...just sort of doing with out seems to come naturally after a while...i suppose famiies with children use bread a bit more frequently becausse of school lunches..CP

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

Celiac.com Sponsor (A8-M):


Guhlia Rising Star
Guhlia
Posted
Despite the wide variety of gluten-free breads available--Im guessing that most Celiacs and gluten-free family memebers ismply dont eat all that much bread--particularlly after bing gluten-free for a while..of all things Ive had to learn to substitute I have never really learnid to enjoy gluten-free bread...just sort of doing with out seems to come naturally after a while...i suppose famiies with children use bread a bit more frequently becausse of school lunches..CP

We eat sandwiches practically every day when we're in a sandwich phase. We enjoy the Kinnikinnick breads. They're very good toasted lightly on a sandwich. I actually enjoy them. The Kinnikinnick sandwich bread and the cheese tapioca bread are my favorites. The italian bread is also very good.

irish daveyboy Community Regular
irish daveyboy
Posted
Hello everyone, i was wondering how you all keep your hm breads fresh? I just made bobs red mill cinnamon raisin bread, and i got the hearty whole grain, and i have made the gluten free pantry my fravotite bread mix.. a few times, a few diff way how they say on the box. i have yet to really come to like the bread... i feel like i can still taste that left out ingredient. but the last one i made we put it in a real bread bag, but it was hard the next day. i know most cookies you can freeze and some breads to.. is this the case.? i mean i really hate the idea of my bread frozen, but it lasts longer. any ideas? what do you do for your breads? thanks, and i hope you all are doing well! :D

Hi, my name is David from Ireland, I make my own gluten-free bread from scratch,

i don't use any pre-pack mixes at all.

My bread stays fresh in an air-tight container longer than 3 days, not sure

how long as bread is always consumed in about 3 days.

I post recipes on the Irish Coeliac (Celiac) Web Site.

Here's the link to that bread recipe, please note suppliers/sources in brackets

are required in Ireland to prove that all the ingredients are vetted and are free from cross-contamination.

Open Original Shared Link

Best Regards,

David Harris

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. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      @rei.b, I understand how frustrating starting a new way of eating can be. I tried all sorts of gluten-free processed foods and just kept feeling worse. My health didn't improve until I started the low histamine AIP diet. It makes a big difference. Gluten fits into opioid receptors in our bodies. So, removing gluten can cause withdrawal symptoms...
    2. captaincrab55
      - captaincrab55 replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Finding gluten free ingredients

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal. My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet. I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free...
    3. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and...
    4. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long? DGP IgG antibodies are produced in response to a partial gluten molecule. This is different than what tissue transglutaminase antibodies are produced in response to. TTg IgA antibodies are produced in the intestines in response to...
    5. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,130
    • Most Online (within 30 mins)
      7,748
    Tony White
    Newest Member
    Tony White
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • 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.