Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

How Long Does It Take To Bake Good Bread?


Guest maddiesmom

Recommended Posts

Guest maddiesmom

Ok.. I have tried to make bread time and time again and everytime no luck. I have tried Arrow Head.. which was very dry.. the pancake mix we like however?? I have tried Bob's Red Mill.... in a bread maker.. it was a litter better but nothing great and and I have tried Kinnikinnick just today and was horrible... I followed all the directions and thought that since it was from a mix it would be easy..... this is driving me crazy!! I have made bread before the celiac and it was good. I just want to be able to bake my daughter some bread. She will eat the store bought if I grill it and make grilled cheese. I am a very impatient person and have never been a baker.... anyone else out there that had or is having this problem?

Thanks


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



Celiac.com Sponsor (A8-M):



mama2two Enthusiast
Ok.. I have tried to make bread time and time again and everytime no luck. I have tried Arrow Head.. which was very dry.. the pancake mix we like however?? I have tried Bob's Red Mill.... in a bread maker.. it was a litter better but nothing great and and I have tried Kinnikinnick just today and was horrible... I followed all the directions and thought that since it was from a mix it would be easy..... this is driving me crazy!! I have made bread before the celiac and it was good. I just want to be able to bake my daughter some bread. She will eat the store bought if I grill it and make grilled cheese. I am a very impatient person and have never been a baker.... anyone else out there that had or is having this problem?

Thanks

Making good gluten-free bread has been very tricky for us as well. I tried Bob's red mill, it was OK, best when warm. So far we have liked all of the Pamela's products that we have tried. The bread was good, and it has recipes for making it into pizza dough etc., on the bag. We have also tried her pancakes, and cake mix, all were good. Good Luck!

Karen B. Explorer

I don't have a bread maker, I use my mixer and oven but I've had great success with gluten-free Pantry Favorite Sandwich Bread Mix and gluten-free Pantry French Bread Mix. The only failure was my own fault for not realizing the top of the oven was too hot for yeast bread to rise (but the result would have worked great as a defensive weapon).

I'm going to try the Pamela's Bread Mix this weekend because I've heard such good stuff about it here. The trickiest part for me with yeast bread is getting the warm water the right temp and finding a good warm spot for it to rise. (we keep the house fairly cold)

mama2two Enthusiast
I don't have a bread maker, I use my mixer and oven but I've had great success with gluten-free Pantry Favorite Sandwich Bread Mix and gluten-free Pantry French Bread Mix. The only failure was my own fault for not realizing the top of the oven was too hot for yeast bread to rise (but the result would have worked great as a defensive weapon).

I'm going to try the Pamela's Bread Mix this weekend because I've heard such good stuff about it here. The trickiest part for me with yeast bread is getting the warm water the right temp and finding a good warm spot for it to rise. (we keep the house fairly cold)

I have tried the pamela's bread mix, it was good, and you don't have to let it rise. you just let it sit for 60min, then bake, i set it in my oven, the oven was off of course, until it was time to bake. thanks for the crackers tip, i will try the blue diamond ones.

Nikki2003 Contributor
Ok.. I have tried to make bread time and time again and everytime no luck. I have tried Arrow Head.. which was very dry.. the pancake mix we like however?? I have tried Bob's Red Mill.... in a bread maker.. it was a litter better but nothing great and and I have tried Kinnikinnick just today and was horrible... I followed all the directions and thought that since it was from a mix it would be easy..... this is driving me crazy!! I have made bread before the celiac and it was good. I just want to be able to bake my daughter some bread. She will eat the store bought if I grill it and make grilled cheese. I am a very impatient person and have never been a baker.... anyone else out there that had or is having this problem?

Thanks

I have posted this recipe before but it is good. My daughter eats all of her sandwiches with it, they are both very picky too.

Try this:

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.

Karen B. Explorer

Thanks, I'll have to try that. Would you anticipate any problems if I doubled the nuts?

VydorScope Proficient

So far I have had the best success with "Bread form Anna" mix.


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



Celiac.com Sponsor (A8-M):



Nikki2003 Contributor
So far I have had the best success with "Bread form Anna" mix.

That should be fine. As long as you have a good amount of bananas to keep it moist.

Izak's Mom Apprentice
I don't have a bread maker, I use my mixer and oven but I've had great success with gluten-free Pantry Favorite Sandwich Bread Mix and gluten-free Pantry French Bread Mix.

I second this vote - the gluten-free Panty Favorite Sandwich Bread mix is terrific and I use my Kitchen-Aid & and the oven. Here are 3 secrets, though:

1) It says to let it rise 40 min, or until the dough comes up to the edge of the pan. In my experience, this takes more like an hour and a half. 40 min isn't long enough.

2) Instead of using water, use 50% water and 50% club soda or plain seltzer. I've made it with all water (very good), all club soda (actually too chewy - but I also forgot about it while it was rising and left it in the over for like 4 hours - the dough had erupted!) but I think the perfect mix would be 50/50 water/soda to lighten it up a bit.

3) Give the top of the dough a brush with some egg wash after rising & before baking to make the crust nice & brown & 'bread-y'.

That's it - my son LOVES this bread. I use it for sandwiches, bread crumbs, and make garlic bread too - his favorite!

-E

Karen B. Explorer
I'm going to try the Pamela's Bread Mix this weekend because I've heard such good stuff about it here. The trickiest part for me with yeast bread is getting the warm water the right temp and finding a good warm spot for it to rise. (we keep the house fairly cold)

Okay, I baked the Pamela's bread last night. Very good taste and texture. The only odd part is that didn't rise much at all so the size of a slice is about one half that of "normal" bread. But the texture was like a good homemade bread. It was definitely not like the pan bread or cornbread texture of some gluten-free breads I've made. Hubby liked it too.

If you are making bread for a kid that's in the stage where they want their food to look like everyone else's, I'd go with gluten-free Pantry's Favorite Sandwich bread. It looks and tastes like regular white bread. But the Pamela's is as good on day one and I suspect it will be better on day 3. Now I'm wondering (again) why no one makes a loaf pan that's half as long but twice as tall.

VydorScope Proficient
That should be fine. As long as you have a good amount of bananas to keep it moist.

Was not referring to her banana bread, but that one is good too :) I was referring to the one she calls "Bread from Anna" :)

RiceGuy Collaborator
The only odd part is that didn't rise much at all so the size of a slice is about one half that of "normal" bread.

...

<SNIP>

...

Now I'm wondering (again) why no one makes a loaf pan that's half as long but twice as tall.

Sounds to me like it just didn't rise enough before baking. Keep trying, and I'm sure you'll get good results. While I can't eat yeast breads (hence don't make them), I know the water temp has to be right, and the dough has to sit undisturbed (in a proper environment) for awhile to allow the yeast to do its thing. I recall something about putting the yeast in a cup with some warm water and a pinch of sugar I think. Allowing that time to get going before adding to the mix. You likely already know this stuff, but perhaps some readers out there will benefit (as long as I'm correct). I'm sure Google can turn up all sorts of suggestions. I saw one recipe that said to put it in the oven on like 200F or something like that, though I don't recall for how long.

Nikki2003 Contributor
Sounds to me like it just didn't rise enough before baking. Keep trying, and I'm sure you'll get good results. While I can't eat yeast breads (hence don't make them), I know the water temp has to be right, and the dough has to sit undisturbed (in a proper environment) for awhile to allow the yeast to do its thing. I recall something about putting the yeast in a cup with some warm water and a pinch of sugar I think. Allowing that time to get going before adding to the mix. You likely already know this stuff, but perhaps some readers out there will benefit (as long as I'm correct). I'm sure Google can turn up all sorts of suggestions. I saw one recipe that said to put it in the oven on like 200F or something like that, though I don't recall for how long.

Ok. I have some mixes for breads I will have to try them out. Because the ones already made you buy in the store just don't smell right.

johalex Rookie
I second this vote - the gluten-free Panty Favorite Sandwich Bread mix is terrific and I use my Kitchen-Aid & and the oven. Here are 3 secrets, though:

1) It says to let it rise 40 min, or until the dough comes up to the edge of the pan. In my experience, this takes more like an hour and a half. 40 min isn't long enough.

2) Instead of using water, use 50% water and 50% club soda or plain seltzer. I've made it with all water (very good), all club soda (actually too chewy - but I also forgot about it while it was rising and left it in the over for like 4 hours - the dough had erupted!) but I think the perfect mix would be 50/50 water/soda to lighten it up a bit.

3) Give the top of the dough a brush with some egg wash after rising & before baking to make the crust nice & brown & 'bread-y'.

That's it - my son LOVES this bread. I use it for sandwiches, bread crumbs, and make garlic bread too - his favorite!

-E

I have to second the rising part of this bread- I do it for an hour-and a half too. I also put the bread into TWO loaf pans, which allows both to rise to the top and makes a lighter, fluffier bread. This is my secret, and I like to sneak a slice of this warm out of the oven, and it really is GOOD! Either freeze and let defrost or leave out but use quickly. Putting this in the frige will cause it to become too dense.

Lola B Rookie

I, too, am having issues with finding a decent bread. I've tried the Gluten Free Pantry sandwich bread, and it's good, but tends to crumble quite a bit. The 50/50 water/club soda suggestion sounds intriguing though. Will the club soda make the bread less crumbly? What type of kitchen aid mixer - counter top or hand? I'm assuming you mean counter top, but I'd like to be sure. My sister-in-law gave me one for Christmas and it's still in the box - never been 'glutenized'. Guess I'll open it up and actually use it! ;)

Nikki2003 Contributor

B)-->

QUOTE(Lola B @ May 19 2007, 02:21 PM) <{POST_SNAPBACK}>
I, too, am having issues with finding a decent bread. I've tried the Gluten Free Pantry sandwich bread, and it's good, but tends to crumble quite a bit. The 50/50 water/club soda suggestion sounds intriguing though. Will the club soda make the bread less crumbly? What type of kitchen aid mixer - counter top or hand? I'm assuming you mean counter top, but I'd like to be sure. My sister-in-law gave me one for Christmas and it's still in the box - never been 'glutenized'. Guess I'll open it up and actually use it! ;)

I baked the gluten free pantry bread and very crumbly my older daught won't eat it and my younger one won't nreally either. I will have to make my banana bread again.

Does anyone know the equivelent to 1/3 cup? I cannot find my measuring cup it is for shortening not liquid ingredients.

Juliet Newbie

1/3 cup is the equivalent of 5 tablespoons plus 1 teaspoon.

debmidge Rising Star

I use gluten-free Pantry Favorite White Bread mix and I don't follow the package directions. I put in 2 eggs; 1.75 cups of water , No butter no margarine, 5 tablespoons of rice bran, 1 teaspoon of guar gum, and in the water I add 1 tsp of salt. (and of course the yeast in the package is used) .

My bread machine mixes it (but it can be done by hand) and then I allow it to rise covered in machine for about 70 minutes; then bake 365 degrees for 48 minutes.

It helps to let bread - in the baking pan - to rise in a warm (not hot) area of kitchen/house and to cover it and keep it from drafts. Then you are ready to bake it.

toille6901 Newbie
Ok.. I have tried to make bread time and time again and everytime no luck. I have tried Arrow Head.. which was very dry.. the pancake mix we like however?? I have tried Bob's Red Mill.... in a bread maker.. it was a litter better but nothing great and and I have tried Kinnikinnick just today and was horrible... I followed all the directions and thought that since it was from a mix it would be easy..... this is driving me crazy!! I have made bread before the celiac and it was good. I just want to be able to bake my daughter some bread. She will eat the store bought if I grill it and make grilled cheese. I am a very impatient person and have never been a baker.... anyone else out there that had or is having this problem?

Thanks

I have a recipe that I have adapted from several recipes. It is made from scratch and uses 3 different kinds of flour. If you are interested, send me an email and I will send it to you. toille6901@msn.com

Jodele Apprentice

I love the Pamela's bread mix. If you let it set for 90 mins more it will rise a little more. The whole family loves the taste and texture of it. Cook it at a lower temp. It will have a better crust. Also Pamela's Pancake and baking mix has a receipy for corn bread its to die for. we love it here and it so easy, we have that more often than bread. I also like their bananna bread also. Pamela's Products have been very good. I love the kinikinnick products also. The pancake mix is the best hands down in gluten and gluten free mixes. They also have pizzia crust that is frozen that is good. hope this helps.

Jodele

Karen B. Explorer

That's curious...I make the GFP Favorite Sandwich bread and it's chewy and flexible, not crumbly at all. I admit it doesn't have a chance to go stale, I split most of my baking 3-4 ways amoung other Celiacs around me. But it was such a good bread dough that I used it for yeast rolls at Christmas dinner and it makes good burger buns. I wonder if that's because I used melted Benecol instead of vegatable oil and subbed milk instead of water? I know subbing water for milk makes bread softer but I did my first loaf of GFP FS bread with water and it was still good.

When I made the Pamela's I used EV olive oil because it was handy. I like the taste and texture of the Pamela's better but that's because the GFP Favorite Sandwich bread tasted like plain old white bread and the Pamela's reminds me of the denser home made yeast bread I used to bake pre-Celiac.

Maybe one of the more experienced bakers can tell us, can you vary the characteristics of a dough by varying the source of oil?

irish daveyboy Community Regular
Ok.. I have tried to make bread time and time again and everytime no luck. I have tried Arrow Head.. which was very dry.. the pancake mix we like however?? I have tried Bob's Red Mill.... in a bread maker.. it was a litter better but nothing great and and I have tried Kinnikinnick just today and was horrible... I followed all the directions and thought that since it was from a mix it would be easy..... this is driving me crazy!! I have made bread before the celiac and it was good. I just want to be able to bake my daughter some bread. She will eat the store bought if I grill it and make grilled cheese. I am a very impatient person and have never been a baker.... anyone else out there that had or is having this problem?

Thanks

Hi Maddiesmom,

My Name is David and I make all my own bread and cakes from scratch.. no mixes for me.

If you are interested in making my bread and i've had over 2000 views of this recipe,

just click on the link. Ignore the brand names in bracket's these are there to satisfy the

Irish Coeliac (Celiac) Society that the ingredients are vetted and are free from

possible cross-contamination.

Open Original Shared Link

Nikki2003 Contributor
1/3 cup is the equivalent of 5 tablespoons plus 1 teaspoon.

Thank You

Izak's Mom Apprentice

B)--><div class='quotetop'>QUOTE(Lola B @ May 19 2007, 01:21 PM) <{POST_SNAPBACK}></div><div class='quotemain'><!--quotec-->I, too, am having issues with finding a decent bread. I've tried the Gluten Free Pantry sandwich bread, and it's good, but tends to crumble quite a bit. The 50/50 water/club soda suggestion sounds intriguing though. Will the club soda make the bread less crumbly? What type of kitchen aid mixer - counter top or hand? I'm assuming you mean counter top, but I'd like to be sure. My sister-in-law gave me one for Christmas and it's still in the box - never been 'glutenized'. Guess I'll open it up and actually use it! ;)

kbtoyssni Contributor

You could also also try the recipes in The Gluten Free Gourmet cookbook. I've had decent sucess with their bread recipes, especially their french bread (works great for fondue!). Bread is really tricky. I've moved more towards corn tortillas instead of bread, like PB&J wraps. BTW - if you want to make cake or cookies, that cookbook is great: everything I've made from there has ben great.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,192
    • Most Online (within 30 mins)
      7,748

    teresa1955
    Newest Member
    teresa1955
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Ginger38
      So I recently had allergy testing for IGE antibodies in response to foods. My test results came back positive to corn, white potatoes, egg whites. Tomatoes, almonds and peanuts to name a few.  I have had obvious reactions to a few of these - particularly tomatoes and corn- both GI issues. I don’t really understand all this allergy versus celiac stuff. If the food allergies are mild do I have to avoid these foods entirely? I don’t know what I will eat if I can’t  have corn based gluten free products 
    • Kris2093u4
      Geography makes a difference.  I'm in the West and Trader Joe's gluten-free bread tastes great and is a better price than most gluten-free breads sold elsewhere in my area.  
    • JForman
      We have four children (7-14 yo), and our 7 year old was diagnosed with NCGS (though all Celiac labs were positive, her scope at 4 years old was negative so docs in the US won't call it celiac). We have started her on a Gluten Free diet after 3 years of major digestive issues and ruling out just about everything under the sun. Our home and kitchen and myself are all gluten-free. But I have not asked my husband/her dad or her other siblings to go completely gluten-free with us. They are at home, but not out of the home. This has led to situations when we are eating out where she has to consistently see others eating things she can't have and she has begun to say "Well, I can't have <fill in the blank>...stupid gluten."  How have you supported your gluten-free kiddos in the mental health space of this journey, especially young ones like her. I know it's hard for me as an adult sometimes to miss out, so I can't imagine being 7 and dealing with it! Any tips or ideas to help with this? 
    • Jane878
      By the time I was 5 I had my first auto0immune disorder, Migraine headaches, with auras to blind me, and vomiting, sensitivity to light and sound. I was 5 years old, and my stepfather would have pizza night, milling his own flour, making thick cheesy gluten pizza, that I would eat and the next day, I would have serious migraines, and my mother & stepfather did nothing about my medical problems. When I was 17 in my first year at college, I was diagnosed with my 2nd known auto-immune disorder, Meniere's disease. I was a elite athlete, a swimmer, and soccer player. And once again my parents didn't think anything of understanding why I had a disorder only older people get. Now after my mother passed from Alzheimer's disease she also suffered with living with gluten. She had a rash for 30 years that nobody could diagnose. She was itchy for 45 years total. My brother had a encapsulated virus explodes in his spleen and when this happened his entire intestines were covered with adhesions, scar tissue and he almost lost his life. He has 5 daughters, and when I finally was diagnosed after being pregnant and my body went into a cytokine storm, I lost my chance to have children, I ended up having Hashimoto's disease, Degenerative Disc disease, and my body started to shut down during my first trimester. I am 6ft tall and got down to 119lbs. My husband and I went to a special immunologist in Terrace, California. They took 17 vials of blood as we flew there for a day and returned home that evening. In 3 weeks, we had the answer, I have Celiac disease. Once this was known, only my father and husband made efforts to change their way of feeding me. At the family cabin, my stepfather & mother were more worried that I would ruin Thanksgiving Dinner. It wasn't until one of my cousins was diagnosed with Celiac disease. They finally looked into getting Gluten Free flour and taking measures to limit "gluten" in meals. He did nothing but ask for me to pay for my own food and wi-fi when I came to the cabin to stay after our house burned down. When he informed my mother, they proceeding to get into a physical fight and she ended up with a black eye. The is just more trauma for me. Sam had no interest in telling the truth about what he wanted. He lied to my mother that he had asked my husband if I could pay for "food" when he asked Geoffrey if I had money to pay for my wi-fi. My mother hates when he spends so much time on the computer so he lied and said I could pay for my own food. I will remind you I weighed 119lbs at this time. (At 6ft) that is a very sick looking person. Neither parent was worried about my weight, they just fought about how cheap my stepfather was. As my mother was diagnosed with Alzheimer's disease in 2014. He had her sign over the will to a trust and added his children. He had no testimonial capacity at the time, so she signed without proper papers. Making this Trust null and void. When I gave my brother my childhood home, my mother stated I would be getting an equal part of inheritance to the house on Race. It currently worth 2.0 million $. I got nothing, and my stepfather has since disowned me b/c of my claim and he knows that my mother would never have left it uneven between my biological brother and myself. She sat me and my husband down, as we lived at the Race Street house and treated and took care of it as our own. My brother took over b/c he was going through a horrific divorce and needed a home so he could get a better custody deal with his soon to be ex-wife who was a Assist DA for Denver. She used the girls against him, and he & I were the primary caregivers. We, Judd and I spent the most time with them pre the divorce. Once Judd moved into the house, he threw all of my mother, grandmother and my family heirlooms out to the Goodwill. Nobody told my mother about this as she was going through cancer treatment and had Alzheimer's disease in her mother and her sister. My stepfather and biological brother took advantage of this matter, as I called a "family council" that my brother just never could make it to at the last moment. All of the furnishing, kitchen ware, everything was in the house my brother just moved into. He had had 2 weddings, I chose to elope b/c my stepfather ruined my brother's first wedding by talking about his relationship with my brother in front of my dad and his entire family, insulting him and having my grandfather leave the ceremony. It was a disaster. My stepfather just plays dumb and blames my father for the slight. I was the only child not to have a wedding. So, my mother and stepfather never had to pay for a thing. My mother had had an agreement with my father he'd pay for college and all medical issues with their kids, myself and Judd. So truly my mother never had to pay for anything big for me in her entire life. I am looking for anyone that has had a similar story, where they grew up in a household that had a baker that regularly milled flour and ate gluten. What happened to you? DId you suffer from different auto-immune diseases b/c of living with a baker using "gluten" Please let me know. I have been looking into legal ways to get my stepfather to give me what my mother had promised, and he erased. Thank you for listening to my story. Jane Donnelly  
    • trents
      Possibly gluten withdrawal. Lot's of info on the internet about it. Somewhat controversial but apparently gluten plugs into the same neuro sensors as opiates do and some people get a similar type withdrawal as they do when quitting opiates. Another issue is that gluten-free facsimile flours are not fortified with vitamins and minerals as is wheat flour (in the U.S. at least) so when the switch is made to gluten-free facsimile foods, especially if a lot of processed gluten-free foods are being used as substitutes, vitamin and mineral deficiencies can result. There is also the possibility that she has picked up a virus or some but that is totally unrelated to going gluten-free.
×
×
  • Create New...