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

Bette Hagman Recipe

Racheleona

Recommended Posts

Racheleona Apprentice
Racheleona
Posted

Hello, I searched the board and can't find anything but Bette Hagman's flour mix of tapioca,rice, and potato flour. I have read that many people enjoy her bread, and I don't have the money to go buy her book, so I was wondering if anyone could post her bread recipe for sandwiches? Or PM me it if thats better...I'd really appreciate it!

Rachel

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

Celiac.com Sponsor (A8-M):


FreyaUSA Contributor
FreyaUSA
Posted

Her mix is 2 parts rice flour, 2/3 part potato flour and 1/3 part tapioca flour.

Ex.

2 cups rice flour

2/3 cup potato flour

1/3 cup tapioca flour

Sift together several times to combine well.

I use this for many things, but I'm pretty happy with quinoa flour lately and am going to try alternate mixtures with that. It just seems finer than the rice (and has a great deal more nutrients!) Anyone else use quinoa flour?

Racheleona Apprentice
Racheleona
Posted
  • Author

Thanks FreyaUSA, I have her parts for her flour mix, but its a recipe for her bread that I am looking for, somebody gave me the recipe for her cornstarch bread, hopefully this will be good for my long waited for sandwiches!

lilliexx Contributor
lilliexx
Posted

which bread recipe were you looking for?? i have her book, and there are tons of bread recipes in it. are you using a breadmaker or doing it by hand?

here is one that sounds good ( i havnt tried it yet)

fat-free french bread

2 cups plus 2 tablespoons gluten-free flour mix

2 1/2 teaspoons xanthan gum

1 1/2 teaspoons sugar

1 teaspoon salt

2 teaspoons quick rising yeast

1 teaspoon vineager or dough enhancer

2 egg whites ( room temp)

1 1/2 cups warm water

prepare french bread pan by spraying with vegtable oil, or curve a doubled peice of heavy foil about the length of your cookie sheet to form a mold and spray this.

In the bowl of your mixer, combine the flour mix, xanthan gum, sugar, salt and yeast. Whisk together to blend well. add the vineager, egg whites and water. beat at med. speed for 3 minutes. spoon the dough in the mold to almost full length. smooth the top. cover and let rise for 15 minutes. preheat oven to 400.

bake 1 hour. turn oven to 350 and bake 15 minutes longer. to eat it hot and crusty, tear it apart. it won't cut until it's cooled.the bread keeps for several days, but the crust gets more tender with time.

i hope that helps. let me know if you had a certian kind of bread in mind...and i'll give you that recipe if i have it!

lillie

Racheleona Apprentice
Racheleona
Posted
  • Author

Thanks Lillie for the recipe! I'll have to try that one too. I got a recipe from somebody that is Bette's and its called featherlight bread. I noticed it calls for both egg replacer and eggs, anyone know why this would be? I don't want to have to spend more money on egg replacer. And it calls for unflavored gelatin which I haven't seen in any other recipes...anyone know if eliminating this will significantly change the recipe? Thanks

ILhsmomof3 Newbie
ILhsmomof3
Posted

Hi! We have a couple Bette Hagman cookbooks, and the first (and only) bread my boys like so far is the Featherlight bread. In her books, it says that she uses the Egg Replacer as an extra leavening ingredient, and it is "always optional unless this is the only leavening used in a recipe." From the Egg Replacer box from Ener-G Foods, it says, "...[it] mimics what eggs do in a baking recipe." I found ours at a local health food store for about $6, which is cheaper than buying online once you factor in shipping. The 16 oz box has lasted me for at least 2 months, and I'm not through it yet! And I do a good deal of baking.

Also, about the gelatin--here's what it says in Ms. Hagman's cookbook. "Gelatin is not necessary and can be eliminated if you have a religious or dietary restriction against it. I suggest it because it adds protein, and yeast combines with it to give elasticity to the bread."

Hope this helps a little. And by the way, my boys do like several of the items in The Gluten-free Gourmet Cooks Fast and Healthy...especially the quick mixes for gluten-free "bisquik"; gluten-free cream of mushroom, etc. soup; the cake mixes; and the pizza crusts.

Blessings,

Tori

ILhsmomof3

Racheleona Apprentice
Racheleona
Posted
  • Author

Thanks Tori! That really does help, it sounds like they are not totally necessary. I may opt not to use them for money's sake. When you made the featherlight bread, did its taste and texture stay the same for more than one day? The only gluten free bread I made was banana bread a few weeks ago, it tasted great fresh out of the oven, but terrible the next day...thanks again

Rachel

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

Celiac.com Sponsor (A8-M):


ILhsmomof3 Newbie
ILhsmomof3
Posted

Glad to be of assistance! Honestly, I get so much info and support off this board, it's nice to be a help to somebody else. LOL Anyway...when I make the featherlight bread, it keeps its texture and flavor for probably three days. After that it starts to get a little stiff, and I usually end up trying to freeze some, or use it for garlic toast or toasted cheese (the cheese helps cement it together). It does have a tendency to crumble a bit, (at least when I make it, and I'm new at bread-baking! lol ) but when it does, we try to make the best of it. My boys are young--7, 3, and 2--so when I say "let's make inside out sandwiches!" (by wrapping the cheese and meat around the bread chunks that are left) they think it's a cool new concoction. Thank God for the adaptability of kids!

Tori

ILhsmomof3

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,669
    • Most Online (within 30 mins)
      7,748
    CDR40
    Newest Member
    CDR40
    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

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • 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.