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

My Attempts To Make Bread :)

Guest imsohungry

By Guest imsohungry
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Guest imsohungry
Guest imsohungry
Posted

Hope this makes you smile :)

Attempt 1: "Biscuits"

It sounded simple enough. I found a recipe and substituted rice milk for dairy and soy flour for regular flour, and lard for butter. I opened the oven door with excitement as I reached in to grab my very first gluten-free biscuits. I pulled them out, looked down at my pan...and they were orange! Little mounds of crumbly orange goop. Hestitantly, I tasted it. It was as gross as it looked. But I decided to feed it to my husband, he'll eat anything. ;) I walked to his recliner and told him to shut his eyes...I popped an orange crumbly bite in his mouth. Yummm! He said. :blink: So very quickly, I went and doused the rest of the "biscuits" in ketchup (to hide the flourescent orange color) and let him eat them. He did. And about 30 minutes later he wanted to know what the hel* I had fed him. His rapid speed to the bathroom let me know I was really glad that I hadn't eaten them. I couldn't help but giggle as I watched him run back and forth to the toilet. Please Note: If you are trying to poisen your husband, apparently I have the recipe! :P

Attempt 2: Loaf Bread???

My mother gave me a breadmaker when she heard of my celiac disease diagnosis. Mind you, I'm barely proficient at using the microwave. Anyway, she left it on the front porch as a surprise one morning (it wasn't in the box). My hubby opens the front door to feed the cats and says, "somebody left a miniature washing machine on the front stoop!" :huh: Curious, I went around the corner and scooped up my donated bread machine.

The bread: That evening, I poured in all of the ingredients required by my new breadmachine. I turned it on. "That was too easy" I thought to myself as I proudly walked away. When the buzzer rang, my hubby removed the insert and went to slide the bread out...and then beat the bread out...I had to make him stop (afraid the cast-iron would dent my countertops) :blink: Just as we gave up...the bread slid out. It gave a big "clunk...thud." I had just baked a cinder block. My husband shrugged, "well, we've been needing something to prop open the garage door with." :huh:

Attempt 3: Banana "bread"

Undeterred, I bought fruit and walnuts and I was going to make banana bread. I poured all the ingredients in, turned the machine on, and sat down to watch TV. I could barely hear the television for the horrible knocking sound coming from the kitchen. My bread machine was knocking! (Did the bread want out?):blink: Curious, I peaked through the window. It was smoking and shaking! Oh God, I've killed the bread I screamed to my husband! :o The hubby walks in looks at the rocking, smoking, knocking "possessed" bread machine and says, "ah, it'll be fine." Suddenly, the machine quit and switched to bake. "See, what'd I tell ya?" he gloated.

Ding! the bread was done. Hesitantly, I dumped the banana bread on the plate. It looked like banana bread, and smelled like it too! ;) I cut off an end piece...it was good! Yahhhooo! Then, I put my knife in the center to slice it in half. I pushed the knife deeper, and the bread slowly deflated :o It was completely hollow!!! :P So, I stuck it in the microwave hoping it would "poof-up," but it didn't. Just for good measure, I put it in the regular oven for a little while too. My husband looked at me, "well, babe, thank God you have other strongpoints."

Attempt 4: Success!

I'm posting in another thread....hope you enjoy! B) -Julie :P

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

You may want to take a look at some gluten-free recipes and consider trying the oven before the breadmaker. Your first attempt at substitutions highlights the problem with substitutes in baking - baking is chemistry, and you've got to keep the dynamics the same. By exchanging for soy flour, you brought the protein content up very very high, by substituting for rice milk, you missed some lecithins which help act as a binder and increased the water content, and by substituting lard, you also change the water content. It's tricky!

I've never had a problem with banana bread before, but what you describe notes that you had too much moisture (which is, I believe, common in recipes not designed for bread machines being used in bread machines). (The issue there is that the moisture generating a lot of steam which made the bread rise a lot, but with nothing to support it, it collapses when the steam escapes after it's done cooking. It does help, in those situations, to let it cool all the way through before cutting.)

Have you checked out any books specifically on baking gluten-free bread?

Guest imsohungry
Guest imsohungry
Posted

Thank you for the advice...I'm printing it out for my "tips" section for baking that I'm putting in my gluten-free cookbook. I need all of the helpful tips on baking that I can receive! :)

This message was actually "pinned" late today. There is another message I wrote also titled, "Success, I made bread" where I actually baked an edible loaf!

Hee hee...I'm still struggling, but slowly, I'm making progress!

Take Care and THANK YOU!

-Julie B)

KAthyB Newbie
KAthyB
Posted

Hi...i just tried the Mana from Anna mix and it is truly good....even the non-celiacs in my family ate it........it tastes like one of the Panera Breads....i got on the net from a site called gluten evolution. Kathy

kactuskandee Apprentice
kactuskandee
Posted

Jules!!!

I am LMBO...................those are so funny..and I can so relate, although I do cook, and pretty well (I should I used to teach it), but baking gluten-free is another story. My first bread machine gluten-free bread was like your number 2 experience....only I threw mine out in the back yard for the ravens to eat....It took them a week just to peck thru the thing and I swear a few of them have broken beaks today because of it.

Thanks for sharing....

Kandee

Guest imsohungry
Guest imsohungry
Posted

Hey thanks Kathy,

I'm going to log on to that site and see what they have! B)

Kandee,

:P:D:lol:

Broken beaks! How funny :P

A friend of mine said I should feed my bread loaf to the birds too, but I told her I'm afraid I would come home from work and find 30 dead birds in my back yard (CAUSE OF DEATH: choking to death on gluten-free white bread). I nearly killed my hubby with the biscuits...I don't think I could live with myself if a killed innocent little birdies too! ;)

Besides, I'm not sure I'm strong enough to break that brick bread into small enough chunks for a bird to peck on anyway! :P

Take Care.

Much hugs to all.

-Julie B)

kactuskandee Apprentice
kactuskandee
Posted

Jules,

I WASN'T strong enuf to break the bread up...that's why it took those HUGE ravens almost a week to peck through it! All survived however...I'm happy to report!!

Since then I've learned that a bread machine is OUT for making gluten-free bread. If anyone knows of a sure fire way to make it in one (my oldie makes a vertical loaf) please share. I've since invested in a heavy duty stand mixer....and when I say invested I mean just that. For $300 I better darn well start getting good loaves out of it's use.

*****************

Kathy,

The Mana from Anna looks interesting, (will have to order it on line) but I had to laugh at the picture on the glutenevolution web site of the loaf of bread that was gluten-free and DF....it was concave on the top...not convex like you'd hope it would be.

They also show a nifty bread machine: Zorjirushi Home Bakery Supreme

Anyone have one of these?

**********************

I may have hit on a good loaf of bread by accident. I bought Bob's Red Mill Wonderful gluten-free white bread mix. The first 2 times I made it, it was high..I mean as high as any nice non-gluten-free loaf. Pretty tasty too. I made two of them like that and swore I'd never try another bread mix again. Well, the last two times I made it both were a bust......

I thought and thought and then realized that the first 2's batter was VERY thick...so much so it was less like pouring the batter in the pan, and more like dumping the big mound of goo in it....but the loaf came out wonderful!!! The last 2, mixed as the directions stated yielded a runny dough. I wondered why. On the back of the mix it calls for 1 and 2/3 cup liquid but I must have misread it the first time and only added either 1 cup or 2/3 cup, but not both.

I've got another loaf mix and this time I'm going to add the liquid SLOWLY to the dry ingredients (not the other way around) and see if I can duplicate the first 2 loaves I made...if I can, then the amount of liquid called for may be way off on the package instructions.

Anyone else have this problem...???

Any suggestions?

gluten-free bread making will continue to be the quintessential challenge of gluten-free cooking!!! :blink:

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

Celiac.com Sponsor (A8-M):


jaimek Enthusiast
jaimek
Posted

I was just introduced to a bakery in Scranton, PA called "The Grainless Bakery." Supposedly their bread is wonderful so I figured I would order some from them. It is being delivered on Wednesday so I will let you guys know. I had previously given up on gluten-free bread since all of the ones I have tried have weighted 20 lbs and don't taste good at all. If anyone wants to look at their website it is www.thegrainlessbaker.com

FreyaUSA Contributor
FreyaUSA
Posted

In Bette Hagman's, More from the Gluten Free Gourmet, she has a recipe for CRUMPETS. I made the recipe using her flour mix and it was very good. It calls for 1-1/2 c gluten-free flour mix. I then made it using 1/2 c chickpea flour, 1/2 c soy flour, 1/2 c fine ground corn flour, added 5 Tbs ground flaxseed (a heaping 1/4 c). I use 5 mini loaf pans rather than rounds (since I didn't have them.) The time is off in the book for me so I only bake them 16 minutes or they brown too much (rather than the 18-25 minutes stated in the book.)

ANYWAY, fixing them with my changes, they are DELICIOUS. They smell just like regular bread. They look kind of whole grain-like with the flaxmeal. I end up making this recipe 2-3xs a week for sandwiches for my 15 year old to take to school. My other two kids like it toasted, one with just jelly, the other with peanut butter and a little jelly for breakfast. (You'll note the sneakiness of my adding just enough flaxmeal to give each one a tablespoon. :rolleyes:)

I'm going to try this recipe with quinoa flour for the chickpea next time. Just for something different. (Or maybe for the fine corn flour, though texture-wise, I think rice flour would be a decent substitute for the corn flour...) I'm also thinking of adding 1/4-1/2 c rice bran (if I can find it.) It's a very forgiving recipe, too.

Oh, the original recipe makes a really nice pizza crust! I just spread it on the pie pan, bake it for 10 or so minutes, then add all the toppings and bake until all hot and bubbly.

GlutenFreeGirlie Rookie
GlutenFreeGirlie
Posted

I can completely relate to your problems making bread gluten-free! I have had similar experiences, all frustrating with some degree of hilarity. I just found the most wonderful thing for gluten-free bread making- a bread machine bread mix made by Bob's Red Mill (www.bobsredmill.com)! I really love their products and I stumbled across this on their website- it's a bread mix for the machine and it's just delicious! It has saved me so much frustration, as there is no way to mess it up. I originally ordered it online, as I figured no one would carry products that are gluten-free. Then I found it at Fred Meyers, I guess someone does remember us!! Good luck with the new machine.

Guest imsohungry
Guest imsohungry
Posted

Hey everyone! Thank you for all the tips for web-sites (I've checked them all out!) ;)

I'm wanting to buy a Bette Hagman cookbook. I actually ordered one from Chapter 11 bookstore, but they sent me the wrong one! So I'm going to try again next month's payday B)

I've also tried Bob's Red Mill products (I LOVE their gluten-free brownies)! I tried the bread mix, and I messed it up BAD! It was gross...I have no idea what I did wrong.:blink:

Take Care everyone! Happy baking :P

-Julie

Archived

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

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


  • Member Statistics

    • Total Members
      131,945
    • Most Online (within 30 mins)
      7,748
    Miyasato
    Newest Member
    Miyasato
    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

    • Mari
      New Celiac Mama in My 30s

      By Mari · Posted

      Hi Tiffany. Thank you for writing your dituation and  circumstancesin such detail and so well writte, too. I particularly noticed what you wrote about brain for and feeling like your brain is swelling and I know from my own experiences that's how it feel and your brain really does swell and you get migraines.    Way back when I was in my 20s I read a book by 2 MD allergist and they described their patient who came in complaining that her brain, inside her cranium, was swelling  and it happened when she smelled a certain chemical she used in her home. She kept coming back and insisting her brain actually swelled in her head. The Drs couldn't explain this problem so they, with her permission, performed an operation where they made a small opening through her cranium, exposed her to the chemical then watched as she brain did swell into the opening. The DRs were amazed but then were able to advise her to avoid chemicals that made her brain swell. I remember that because I occasionally had brain fog then but it was not a serious problem. I also realized that I was becoming more sensitive to chemicals I used in my work in medical laboratories. By my mid forties the brain fog and chemicals forced me to leave my  profession and move to a rural area with little pollution. I did not have migraines. I was told a little later that I had a more porous blood brain barrier than other people. Chemicals in the air would go up into my sinused and leak through the blood brain barrier into my brain. We have 2 arteries  in our neck that carry blood with the nutrients and oxygen into the brain. To remove the fluids and used blood from the brain there are only capillaries and no large veins to carry it away so all those fluids ooze out much more slowly than they came in and since the small capillaries can't take care of extra fluid it results in swelling in the face, especially around the eyes. My blood flow into my brain is different from most other people as I have an arterial ischema, adefectiveartery on one side.   I have to go forward about 20 or more years when I learned that I had glaucoma, an eye problem that causes blindness and more years until I learned I had celiac disease.  The eye Dr described my glaucoma as a very slow loss of vision that I wouldn't  notice until had noticeable loss of sight.  I could have my eye pressure checked regularly or it would be best to have the cataracts removed from both eyes. I kept putting off the surgery then just overnight lost most of the vision in my left eye. I thought at the I had been exposed to some chemical and found out a little later the person who livedbehind me was using some chemicals to build kayaks in a shed behind my house. I did not realize the signifance  of this until I started having appointments with a Dr. in a new building. New buildings give me brain fog, loss of balance and other problems I know about this time I experienced visual disturbances very similar to those experienced by people with migraines. I looked further online and read that people with glaucoma can suffer rapid loss of sight if they have silent migraines (no headache). The remedy for migraines is to identify and avoid the triggers. I already know most of my triggers - aromatic chemicals, some cleaning materials, gasoline and exhaust and mold toxins. I am very careful about using cleaning agents using mostly borax and baking powder. Anything that has any fragrance or smell I avoid. There is one brand of dishwashing detergent that I can use and several brands of  scouring powder. I hope you find some of this helpful and useful. I have not seen any evidence that Celiac Disease is involved with migraines or glaucoma. Please come back if you have questions or if what I wrote doesn't make senseto you. We sometimes haveto learn by experience and finding out why we have some problems. Take care.       The report did not mention migraines. 
    • Mari
      My only proof

      By Mari · Posted

      Hi Jmartes71 That is so much like my story! You probably know where Laytonville is and that's where I was living just before my 60th birthday when the new Dr. suggested I could have Celiacs. I didn't go on a gluten challange diet before having the Celiac panel blood test drawn. The results came back as equivical as one antibody level was very high but another, tissue transaminasewas normal. Itdid show I was  allergic to cows milk and I think hot peppers. I immediately went gluten free but did not go in for an endoscopy. I found an online lab online that would do the test to show if I had a main celiac gene (enterolab.com). The report came back that I had inherited a main celiac gene, DQ8, from one parent and a D!6 from the other parent. That combination is knows to sym[tons of celiac worse than just inheriting one main celiac gene. With my version of celiac disease I was mostly constipated but after going gluten-free I would have diarrhea the few times I was glutened either by cross contamination or eating some food containing gluten. I have stayed gluten-free for almost 20 years now and knew within a few days that it was right for me although my recovery has been slow.   When I go to see a  medical provide and tell them I have celiacs they don't believe me. The same when I tell them that I carry a main celiac gene, the DQ8. It is only when I tell them that I get diarrhea after eating gluten that they realize that I might have celiac disease. Then they will order th Vitamin B12 and D3 that I need to monitor as my B12 levels can go down very fast if I'm not taking enough of it. Medical providers haven't been much help in my recovery. They are not well trained in this problem. I really hope this helps ypu. Take care.      
    • knitty kitty
      Does anyone here also have Afib

      By knitty kitty · Posted

      Fascinating.
    • DebJ14
      Does anyone here also have Afib

      By DebJ14 · Posted

    • knitty kitty
      Does anyone here also have Afib

      By knitty kitty · Posted

      @DebJ14, You said "husband has low platelets, bruises easily and gets bloody noses just from Fish Oil  He suggested he take Black Cumin Seed Oil for inflammation.  He discovered that by taking the Black Seed oil, he can eat carbs and not go into A Fib, since it does such a good job of reducing inflammation."   I don't think black seed oil is lowering inflammation.  It's lowering blood glucose levels. Black cumin seed lowers blood glucose levels.  There's a connection between high blood glucose levels and Afib.    Has your husband been checked for diabetes?   Must Read: Associations of high-normal blood pressure and impaired fasting glucose with atrial fibrillation https://pubmed.ncbi.nlm.nih.gov/36750354/  
×
×
  • 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.