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

Bread/hamburger Buns

casnco

Recommended Posts

casnco Enthusiast
casnco
Posted

Hello all! I have a bakeing question. I just tried to make hamberger buns using a combination of recepies. It didn't turn out very well. The recipie insturcted me to let dough rise then cut into six portions and roll into balls. Let them sit 10 min then flatten and let rise again.

Well, the rise again did not happen. I let the buns sit 1 hour and 30 min. No rise. they are like bricks.

My question is: Would doubleing the yeast make them rise more and be more airy?

Another question is all of the gluten-free recipies I have ask only to let the bread rise once and bake. Most nonGF recepies ask for a rise, knead, rise. Anyone know why there is a difference?

Thanks

Debbie

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

Celiac.com Sponsor (A8-M):


Ridgewalker Contributor
Ridgewalker
Posted

I'm not 100% sure, so take this with a grain of salt. But I think that the second rise called for in gluteny recipes is actually there to let the gluten develop. The second rise is never called for in gluten-free recipes, simply because there is no gluten, so it's not necessary.

bakingbarb Enthusiast
bakingbarb
Posted
Hello all! I have a bakeing question. I just tried to make hamberger buns using a combination of recepies. It didn't turn out very well. The recipie insturcted me to let dough rise then cut into six portions and roll into balls. Let them sit 10 min then flatten and let rise again.

Well, the rise again did not happen. I let the buns sit 1 hour and 30 min. No rise. they are like bricks.

My question is: Would doubleing the yeast make them rise more and be more airy?

Another question is all of the gluten-free recipies I have ask only to let the bread rise once and bake. Most nonGF recepies ask for a rise, knead, rise. Anyone know why there is a difference?

Thanks

Debbie

Debbie, I am a bread baker by heart. So I can tell you straight up do not try to combine a recipe or come up with your own. The gluten-free thing is so different that you cannot use your wheat bread recipes. I have only been gluten free for a couple of weeks now and yesterday made my first batch of gluten-free bread. It responds totally different.

There is no second rise because as the other person wrote, there is no gluten to develop into the bread we are used to. Have you eve made a batter bread? It has only one rise, this is similar in theory.

My suggestion is to try a pre-made bread mix so you know what to expect then follow a recipe for mixing up your own flour and such.

BTW the gluten-free bread still isn't going to be what you are used to. But it is what you will get used to! :blink:

casnco Enthusiast
casnco
Posted
  • Author

Sara and Barb: Thanks for the info on the second rise. I have never been much of a baker and actually would never probably give a second rise a thought. The bricks I made last night might have been better if I hadn't tried to implement a second rise. :P Oh well, back to the bakeing board. He He!

And you said it best Barb when you said the bread wouldn't ever be what I was used to but It would be what I got used to!!! Truer words have never been said!

Thanks girls

Debbie

Guest j_mommy
Guest j_mommy
Posted

Try this reciepe...it's good and easy to make(I found it here and thanks to whomever posted it!!!!)...I have added things like seseme(sp?) ect and always turns out great!

Hamburger and Hot dog buns

Dry Ingredients:

1.5 C brown rice flour

1 C White rice flour

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. Jay Heying
      - Jay Heying replied to Jay Heying's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Celiac friendly probiotics

      Thank you so much for the advice!! I will try to make a batch this weekend. Have a great weekend,
    2. Florence Lillian
      - Florence Lillian replied to Jay Heying's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Celiac friendly probiotics

      In response to your questions regarding probiotics. I have had Celiac for 40 years. Stomach issues: digestion, IBS to chronic constipation, bloat after eating anything. I was unable to eat a healthy variety of foods, tried probiotics supplements - some made me worse, others made no difference. After reading about people with Crones, IBS, etc, who made...
    3. slkrav
      - slkrav posted a topic in Introduce Yourself / Share Stuff
      0

      Gluten free beer ?

      Help me out here. Lauren Dam gluten-free beer from Spain is listed as gluten free. Yet its made from Barley Malt. I thought barley and any form had gluten. Anybody have any more information about it?
    4. cristiana
      - cristiana replied to Colleen H's topic in Gluten-Free Foods, Products, Shopping & Medications
      16

      Ibuprofen

      Ferritin levels. And see what your hemoglobin looks like too, that will tell you if you are anemic? You can have 'low normal' levels that will not be flagged by blood tests. I had 'low normal' levels, my lab reading was. c12, just over what was considered normal, but I had small benign lesion on my tongue, and sometimes a sore mouth, and a consultant maxillofacial...
    5. Mari
      - Mari replied to KathyR37's topic in Coping with Celiac Disease
      5

      New here

      Hi Katht - I sympathize with your struggles in following a gluten-free diet and lifestyle. I found out that I had Celiac Disease a few months before I turned 70. I just turned 89 and it has taken me almost 20 years to attain a fairly normal intestinal function. I also lost a lot of weight, down to 100 lb. down from about 140 lb. What Trents wrote you was...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,885
    • Most Online (within 30 mins)
      7,748
    KateFC
    Newest Member
    KateFC
    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

    • Jay Heying
      Celiac friendly probiotics

      By Jay Heying · Posted

      Thank you so much for the advice!! I will try to make a batch this weekend. Have a great weekend,
    • Florence Lillian
      Celiac friendly probiotics

      By Florence Lillian · Posted

      In response to your questions regarding probiotics.  I have had Celiac for 40 years.  Stomach issues: digestion, IBS to chronic constipation, bloat after eating anything.  I was unable to eat a healthy variety of foods, tried probiotics supplements - some made me worse, others made no difference.  After reading about people with Crones, IBS, etc, who made their own probiotics I started making Milk Kefir: not water Kefir. There are 10 probiotics in milk KEFIR. After 3 weeks I was able to eat more, no gas, no IBS.  If you have a computer just ask for videos on making milk Kefir. I branched out and make my own Kombucha for even more probiotics. I do not make my yogurt because there are only about four probiotics in that. I started this when I was 82 and I still make my own Kefir and Kombucha. My stomach issues were fixed with the Milk Kefir alone. If you decide to try making it, make certain you order MILK GRAINS. The finished product tastes a bit like Buttermilk. I hope this helps in your journey to good health.
    • slkrav
      Gluten free beer ?

      By slkrav · Posted

      Help me out here. Lauren Dam gluten-free beer from Spain is listed as gluten free. Yet its made from Barley Malt. I thought barley and any form had gluten. Anybody have any more information about it?
    • cristiana
      Ibuprofen

      By cristiana · Posted

      Ferritin levels.  And see what your hemoglobin looks like too, that will tell you if you are anemic?  You can have 'low normal' levels that will not be flagged by blood tests.  I had 'low normal' levels, my lab reading was. c12, just over what was considered normal, but I had small benign lesion on my tongue, and sometimes a sore mouth, and a consultant maxillofacial ordered an iron infusion for me as he felt my levels were too low and if he  raised them to 40, it would help.   Because you are not feeling 100% it might be worth looking at your levels, then discussing with your doctor if they are low normal.  But I stress, don't supplement iron without your levels being monitored, too much is dangerous.
    • Mari
      New here

      By Mari · Posted

      Hi Katht -  I sympathize with your struggles in following a gluten-free diet and lifestyle. I found out that I had Celiac Disease a few months before I turned 70. I just turned 89 and it has taken me almost 20 years to attain a fairly normal intestinal  function. I also lost a lot of weight, down to 100 lb. down from about 140 lb. What Trents wrote you was very true for me. I am still elimination foods from my diet. One person suggested you keep a food diary and that is a good idea but it is probably best just to do an elimination diet. There are several ne and maybe one for celiacs. I used one for a while and started with plain rice and zucchini and then added back other foods to see if I reacted or not. That helped a great deal but what I did not realise that it would only very small amounts of some foods to cause inflammation in my intestine. Within the last few years I have stopped eating any trace amounts of hot peppers, corn and soy(mostly in supplements) and nuts, (the corn in Tylenol was giving me stomach aches and the nuts were causing foot pains). Starting an elimination diet with white rice is better than brown rice that has some natural toxins. In addition it is very important to drink sufficient plain water. You can find out how much to drink for your height and weight online. I do have difficulty drinking 48 ounces of water but just recently have found an electrolyte supplement that helps me stay well hydrated, Adding the water and electrolytes may reduce muscle cramps and gag spams you wrote about. . Also buy some anti-gluten enzyme capsules to take with meals. I use GliadinX advertised here. These are a lot of things to do at one time as they reflect my 20 years of experience. I hope you do what you can manage to do over time. Good luck and take care.
×
×
  • 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.