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

Making Bread

Yellow Rose

Recommended Posts

Yellow Rose Explorer
Yellow Rose
Posted

My mom bought me The Gluten Free Kitchen by Roben Ryberg. I have made the Applesauce Quick Bread. The first batch was very gummy and very weird tasting. The second bacth was still weird tasting but was not as gummy I have not bought a new toaster yet so I grilled it with butter and it was ok I put some jam on it and it was kinda like french toast. Today I tried the All Purpose Loaf. It was described as comparable to a heavier white bread plain but pleasant. It was discusting and gummy. I threw it in the trash after one taste. I need to use receipies that don't have rice in them so was thinking the potato starch and cornstarch would work for me. Anybody got an idea what I did wrong. I followed the directions to the letter and did the toothpick test. It came out clean. When I did the first batch of Applesauce bread the same thing happened on the second one I cooked it for 10 extra minutes. It calls for milk, yeast, potato starch , cornstarch, salt, baking powder, xanthan gum, honey, oil.

Yellow Rose

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

Celiac.com Sponsor (A8-M):


Guest j_mommy
Guest j_mommy
Posted

Are you mixing it well enough and letting it rise enough????

I know I made a loaf of bread and didn't let it rise enough and it was BAD!!!LOL

Yellow Rose Explorer
Yellow Rose
Posted
  • Author

Mixing well enough but this stuff doesn't rise according to the directions. You make it and pop it in the oven. It didn't get any bigger I did notice that. The crust was done but the inside was gummy.

Yellow Rose

Guest j_mommy
Guest j_mommy
Posted

It does have yeast in it right? I would think letting it rise in a warm place would help the gummy middle!

Yellow Rose Explorer
Yellow Rose
Posted
  • Author

Yes it had both yeast and baking powder. I will give letting it rise a try. I considered myself a pretty good cook and an excellent baker until I started working with this stuff.

Thanks,

Yellow Rose

Guest j_mommy
Guest j_mommy
Posted

I'm getting to be a good baker and cook. I liked to cook before but didn't much and now celiac has forced me too and i'm loving it!!!!

Belinda Meeker Apprentice
Belinda Meeker
Posted
My mom bought me The Gluten Free Kitchen by Roben Ryberg. I have made the Applesauce Quick Bread. The first batch was very gummy and very weird tasting. The second bacth was still weird tasting but was not as gummy I have not bought a new toaster yet so I grilled it with butter and it was ok I put some jam on it and it was kinda like french toast. Today I tried the All Purpose Loaf. It was described as comparable to a heavier white bread plain but pleasant. It was discusting and gummy. I threw it in the trash after one taste. I need to use receipies that don't have rice in them so was thinking the potato starch and cornstarch would work for me. Anybody got an idea what I did wrong. I followed the directions to the letter and did the toothpick test. It came out clean. When I did the first batch of Applesauce bread the same thing happened on the second one I cooked it for 10 extra minutes. It calls for milk, yeast, potato starch , cornstarch, salt, baking powder, xanthan gum, honey, oil.

Yellow Rose

Yellow Rose,

Boyyyyyyyyyy u sound just like me :lol:

I have wasted so much time and money this week trying everyones bread recp's but so far the only thing that I made that turned out was Irsih Daves pizza crust and it was alot better then the cardboard ones I made before lol

If u go to this web sight it shows u wht it should look like in the steps :Open Original Shared Link

it has bread 101 lol

I have tried only one recp. so far and it flopped but I"m going to try her potato bread looks yummy and I have to buy more flours .

None of the breads r looking like real bread so don't give up hope and they don't even come close to the taste, but if I find one that does I will sure pass it along to ya :)

And yes this is a very hard disease to eat for but just think of not being sick any more :)

Well good luck !

Belinda

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

Celiac.com Sponsor (A8-M):


jkmunchkin Rising Star
jkmunchkin
Posted

I never tried the GFP bread mixes, but try the Anna's bread mixes. They are really great. You can find them at Wild Oats or on her site, which is Gluten Evolution. You don't need the bread machine for her specialty mixes like the banana or pumpkin breads. Only the "regular" bread, like you would use for a sandwich.

Karen B. Explorer
Karen B.
Posted
I never tried the GFP bread mixes, but try the Anna's bread mixes. They are really great. You can find them at Wild Oats or on her site, which is Gluten Evolution. You don't need the bread machine for her specialty mixes like the banana or pumpkin breads. Only the "regular" bread, like you would use for a sandwich.

I make the regular GFP Favorite Sandwich Bread mix in my oven in a loaf pan and it turns out so consistently great that I got bored and went on to other mixes. I have nothing but admiration for you guys that can do the bread from scratch. I'm working up to it. :-)

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
      133,322
    • Most Online (within 30 mins)
      7,748
    Moooey
    Newest Member
    Moooey
    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.