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

I Ate A Sandwich!

Mistilyn

By Mistilyn
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Mistilyn Rookie
Mistilyn
Posted

I did it! I did it! I made a sandwich that actually tastes like a sandwich!!

I'm not talking about a sandwich made from those dry, cardboard flavored breads, either. I'm talking moist, springy bread with a thin, flaky crust type bread sandwich!

I made the bread and I tell you, peanut butter and apple jelly has never tasted so good. (Yes, this is my very own recipe that I adapted from a regular (glutenated) white bread recipe.)

Only problem I had with the bread is that it is so moist and springy it is difficult to cut while the bread is still hot. So, make sure to allow the bread to cool completely before slicing.

Sorghum Flour Bread

Ingredients:

2

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

Celiac.com Sponsor (A8-M):


mama2 Apprentice
mama2
Posted

I have been looking for a bread to try. Will def try making this one!

Darn210 Enthusiast
Darn210
Posted

Your timing is perfect. I am getting ready to make bread today. I keep hearing how wonderful sorghum flour is yet it always seems to be a small portion of any recipe that I see. I'll have to give this a try.

Mistilyn Rookie
Mistilyn
Posted
  • Author

I gave my landlords each a piece of this bread this afternoon. They both asked me if I was sure this was a type of bread I can eat!! Their daughter stole half of it for herself. :lol:

Nic Collaborator
Nic
Posted

Any ideas for the dairy intolerant? Would you use rice or soy milk in place of the regular milk?

Mistilyn Rookie
Mistilyn
Posted
  • Author

Hmm... rice or soy? I'm not sure how to answer that question. I'm dairy sensitive, but I can use milk in cooking and eat cheese and some yogurts without a problem. I just cannot drink milk or eat ice cream.

Soy milk gives me a very bad stomach ache, so I've never worked with it. If I were to replace the milk, I'd probably use rice milk just because that's what I can use.

Anyone who can use soy milk have any ideas on this? I'm thinking that either one could be used.

Mistilyn Rookie
Mistilyn
Posted
  • Author

Oops!

I just made another loaf of bread using the recipe as I had it posted and realized I posted what I originally wrote, not the final recipe.

I edited the recipe and made the following changes:

1 cup of Milk (not 3/4 cup)

Bake for 40 minuites. (Not 45 minutes)

Sorry about that everyone!!

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

Celiac.com Sponsor (A8-M):


jmd3 Contributor
jmd3
Posted
I did it! I did it! I made a sandwich that actually tastes like a sandwich!!

Okay, I was soooo excited when I saw this receipe that I went right to the kitchen and started to mix this up... Then I see this at the bottom -

Sorghum Flour Mix

3 - cups Sorghum Flour

2 - cups Potato Starch

2.5 - cups Tapioca Flour

oh my gosh, I probably will have a rock. I only used sorghum flour ... I tried to fix it by adding 1/2 c Potato starch, and 1/2 c Tapioca Flour, one more egg, and a splash of water....

It is slowly rising, but it has been 45 min.... I feel so stupid.

I guess we still won't be eating a good bread yet. :(

Mistilyn Rookie
Mistilyn
Posted
  • Author

Oh no! Don't feel stupid. I should have put the flour mix at the top or made a note that it was listed at the bottom.

I'm so sorry I didn't put the flour mix more visible. :(

jmd3 Contributor
jmd3
Posted
Oh no! Don't feel stupid. I should have put the flour mix at the top or made a note that it was listed at the bottom.

I'm so sorry I didn't put the flour mix more visible. :(

Oh my ... it wasn't your fault, I just got so excited about the receipe and started before I read the whole thing. thinking I have sorghum flour I just jumped right in. I put it in the oven anyway to see what happens, it rose about 2" from the top of the pan..but as it is baking it is not looking good. Want to hide it before anyone comes home from work/school. I don't want them to be excited....then disappointed.

jmd3 Contributor
jmd3
Posted

Yep. bread is too dry and dense, but...

On the bright side...I will have bread crumbs for meatloaf, or meatballs! :rolleyes:

newlyfree Rookie
newlyfree
Posted

Thanks for the recipe, I've been REALLY wanting to make a sorghum bread! Question though - I have a problem with potatoes, anyone have recommendations for an alternate starch for the flour mix?

Thanks!

Mistilyn Rookie
Mistilyn
Posted
  • Author
Thanks for the recipe, I've been REALLY wanting to make a sorghum bread! Question though - I have a problem with potatoes, anyone have recommendations for an alternate starch for the flour mix?

Thanks!

You're welcome :)

You could try cornstarch as an alternative. I've also heard that some people substitute arrowroot starch for cornstarch. Don't know how that would turn out. I've never tried using arrowroot in bread before.

mrg8610 Rookie
mrg8610
Posted

Would this recipe work with skim milk? I never keep whole milk in the house, but assume that this recipe was originally made with whole milk. Would the difference in the fat content in the milk make a difference in the taste/texture of the bread? Thanks.

Yellow Rose Explorer
Yellow Rose
Posted

Do you think this would work in a bread machine?

Yellow Rose

Mistilyn Rookie
Mistilyn
Posted
  • Author

Mrg: I would think you can do this with skim milk. If you try it, please let us know how it comes out. :)

Yellow Rose: I've never used a bread machine, so I do not know the answer to this. I do know that the dough ends up very thick and sticky before I pour it into the pan. If you try it in the bread machine, please let us know if it works. :)

zkat Apprentice
zkat
Posted
Any ideas for the dairy intolerant? Would you use rice or soy milk in place of the regular milk?

I sub hemp or almond milk 1 for 1 in all recipes and have never had a problem. I make the best gluten free bread recipe from this site and use hemp instead of regular milk and it turns out for me.

mrg8610 Rookie
mrg8610
Posted

The skim milk worked great. This loaf came out better than almost any other loaf of gluten-free bread that I've tried to make from scratch. It rose nicely and baked to a golden brown and, best of all, my DD loved it. I was able to slice the loaf into thin slices and it didn't crumble at all. Thanks!

casnco Enthusiast
casnco
Posted
Oops!

I just made another loaf of bread using the recipe as I had it posted and realized I posted what I originally wrote, not the final recipe.

I edited the recipe and made the following changes:

1 cup of Milk (not 3/4 cup)

Bake for 40 minuites. (Not 45 minutes)

Sorry about that everyone!!

Mystilyn: I am getting ready to gather my ingredients to make bread. I am confused on the amount of milk you used. Was it a cup like the posted recipie states or 3/4 cup?

Mistilyn Rookie
Mistilyn
Posted
  • Author

Use 1 cup of milk. I edited the original post and was letting people know what I changed. Sorry about the confusion.

Amanda Thomas Rookie
Amanda Thomas
Posted

THANK YOU for this wonderful bread!!!!! :D I made one loaf yesterday afternoon and Kaitlyn Grace ate 3 slices, it was so good that I ended up making another loaf last night. I used skim milk and I warmed it in the microwave. It rose very beautifully while baking a good 2-3 inches above my pan and did not deflate after baking. It slices great, no crumbled messes. It was a very easy bread to make.

As a side note I added 1/2 cup of soy flour to the flour mixture and 1 cup of flax seed.

THANK YOU AGAIN

casnco Enthusiast
casnco
Posted
Use 1 cup of milk. I edited the original post and was letting people know what I changed. Sorry about the confusion.

Thanks! Can't wait to bake it!!

Ginsou Explorer
Ginsou
Posted

I sure wish someone would try this in a bread machine! I'm dying to try this recipe. I think tomorrow will be the day for me to try this in a machine....will post the results.

Ginsou Explorer
Ginsou
Posted

Leave it to a Yankee to come up with such a great recipe (I'm originally from NH also).I tried this in my bread machine today and I only have one complaint....I want more! I used the basic bread cycle,put the liquids in first, along with melted butter and brown sugar,added the flour mixture,then the yeast on top. The bread loaf was smaller than I thought it woluld be, so I will adjust the recipe the next time and make 1 1/2 times the recipe. I used Blue Diamond unsweetened original almond drink because I'm trying to avoid dairy. I started trying bread recipes about a month ago, and this one is the best so far. It hasn't cooled completely yet, and half the loaf has been eaten. If the texture is the same tomorrow as right now, it's a keeper. Thanks for this recipe.

It's tomorrow and the bread is a bit dry and crumbly. I'm at a high altitude (the Rockies) and neglected to add additional water to compensate for the altitude. The taste was superb. I'll be at a lower altitude for the winter season and will try it again. I also purchased a heavy duty mixer with dough hooks, so I can test the original recipe.

mamatide Enthusiast
mamatide
Posted

Great bread! We just ate sandwiches on it too - fresh loaf. I'll be anxious to see what the consistency is tomorrow.

This makes a nice tall, fragrant and mild-tasting loaf of bread that turns out well when using the directions noted in the first post to this thread. It took a little while longer for mine to rise but only about 10 minutes more, and my yeast was set to expire in Dec of this year, so it could be that.

mamatide

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. trents
      - trents replied to Laura Q's topic in Related Issues & Disorders
      7

      Newly diagnosed

      As Plumbago mentioned, bleeding in the upper end of the GI track tends not to show up as bright red in color because it gets acted upon by the digestion process and more thoroughly mixed in with food residues that are passing through the intestines.
    2. plumbago
      - plumbago replied to Laura Q's topic in Related Issues & Disorders
      7

      Newly diagnosed

      @Bronwyn W Working with your medical provider, you could do a complete blood count test. If you were bleeding say from an ulcer in the stomach (and let's hope not), your red blood cells could be low and your hemoglobin low as well. Your stools may show up as the proverbial "dark and tarry," indicative of a bleeding site further away from the anus. Basically...
    3. Bronwyn W
      - Bronwyn W replied to Laura Q's topic in Related Issues & Disorders
      7

      Newly diagnosed

      Thank you for this insight. I have had rectal bleeding after glutening and subsequent constipation (+ IBS-C) and always attributed it to internal hemorrhoids (diagnosed). What I wasn't aware of is the possibility of bleeding further up the digestive tract. Please can you elaborate on the causes and symptoms to watch for?
    4. Scott Adams
      - Scott Adams replied to badastronaut's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      20

      Still unsure.....

      Be sure to be eating gluten daily until all of your celiac disease tests are completed (at least 2 slices worth of wheat bread per day for at least 6-8 weeks before any blood tests, and 2 weeks before an endoscopy).
    5. knitty kitty
      - knitty kitty replied to maylynn's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      7

      4 Years and very little progress

      @maylynn, No, I took over the counter thiamine supplements, thiamine hydrochloride, Benfotiamine, and TTFD (tetrahydrofurfuryl disulfide). My doctors were not very knowledgeable about nutrition and vitamins, and they missed my symptoms being connected to vitamin deficiencies. I studied nutrition before earning a degree in Microbiology because...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,819
    • Most Online (within 30 mins)
      7,748
    CancerFreeSince2025
    Newest Member
    CancerFreeSince2025
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Newly diagnosed

      By trents · Posted

      As Plumbago mentioned, bleeding in the upper end of the GI track tends not to show up as bright red in color because it gets acted upon by the digestion process and more thoroughly mixed in with food residues that are passing through the intestines.
    • plumbago
      Newly diagnosed

      By plumbago · Posted

      @Bronwyn W Working with your medical provider, you could do a complete blood count test. If you were bleeding say from an ulcer in the stomach (and let's hope not), your red blood cells could be low and your hemoglobin low as well. Your stools may show up as the proverbial "dark and tarry," indicative of a bleeding site further away from the anus. Basically, you may be anemic. Your heart may be beating extra fast as a way to compensate for the decreased number of blood cells, your oxygen saturation may be lower than normal on a pulse oximeter, and so on. But talk to your doctor.
    • Bronwyn W
      Newly diagnosed

      By Bronwyn W · Posted

      Thank you for this insight. I have had rectal bleeding after glutening and subsequent constipation (+ IBS-C) and always attributed it to internal hemorrhoids (diagnosed). What I wasn't aware of is the possibility of bleeding further up the digestive tract. Please can you elaborate on the causes and symptoms to watch for?
    • Scott Adams
      Still unsure.....

      By Scott Adams · Posted

      Be sure to be eating gluten daily until all of your celiac disease tests are completed (at least 2 slices worth of wheat bread per day for at least 6-8 weeks before any blood tests, and 2 weeks before an endoscopy).
    • knitty kitty
      4 Years and very little progress

      By knitty kitty · Posted

      @maylynn, No, I took over the counter thiamine supplements, thiamine hydrochloride, Benfotiamine, and TTFD (tetrahydrofurfuryl disulfide).  My doctors were not very knowledgeable about nutrition and vitamins, and they missed my symptoms being connected to vitamin deficiencies.  I studied nutrition before earning a degree in Microbiology because I wanted to know what vitamins were doing inside the body.  My doctors just prescribed pharmaceuticals to cover the symptoms of poor health due to malabsorption of nutrients. We need more thiamine when we're physically ill, physically active, emotionally stressed and work outside in hot weather.  Thiamine works in concert with the other B vitamins, so all should be supplemented together.  Vitamin D needs to be activated by thiamine.  Vitamin D helps regulate the immune system.   Don't take Thiamine Mononitrate because it is not bioavailable.  The body has difficulty absorbing and utilizing it.   Do keep us posted on your progress!
×
×
  • Create New...