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

Potato Bread

ojojo

By ojojo
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

ojojo Newbie
ojojo
Posted

I tring to make a loaf of potato bread with celimix bread mix. The recipe calls for two cups of warm water,but there

seems not be enough water,because the rec say to blend into liquid mixture.thats another thing what a liquid mixture.

When I put two cups of water I get cake mixture not runny at all. any suggestons

thanks

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

Celiac.com Sponsor (A8-M):


~alex~ Explorer
~alex~
Posted

Hi,

I'm not familiar with the mix you are talking about but I have found that with some gluten-free recipes you have to do a bit of improvising. I usually follow the directions on the box the first time and if I think it needs some changing I try and incorporate that the next time I try the mix. I realize that is not very helpful for you right now!

If the mix really seems dry and crumbly I would probably slowly add a bit of water until it looks how you think it should. With the bread I make, the dough usually looks just a bit gooey rather than runny.

Good luck. It is frustrating having to experiment with mixes that are so expensive.

ojojo Newbie
ojojo
Posted
  • Author
Hi,

I'm not familiar with the mix you are talking about but I have found that with some gluten-free recipes you have to do a bit of improvising. I usually follow the directions on the box the first time and if I think it needs some changing I try and incorporate that the next time I try the mix. I realize that is not very helpful for you right now!

If the mix really seems dry and crumbly I would probably slowly add a bit of water until it looks how you think it should. With the bread I make, the dough usually looks just a bit gooey rather than runny.

Good luck. It is frustrating having to experiment with mixes that are so expensive.

by gooey do you mean it will run off the spoon esaly like a cake mix.have you ever tried to make these breads with a bread maker.

PeggyV Apprentice
PeggyV
Posted

my dough is not runny. It is not thick like regualar gluten bread dough, but it is sticky and loosely solid :) A little softer (or wetter then bisquit dough) Hope this make sense.

I make bread with a breadmaker, I dont use a mix though. With my bread machine I put in the liquid ingredients (mixed) Add the Dry ingredients (mixed) on top. In the middle of the dry I make an indentation and add the dry yeast. Turn in on and it works.

JNBunnie1 Community Regular
JNBunnie1
Posted

Also, gluten-free doughs do NOT behave the same as their gluten counterparts. It's best to use a recipe or mix exactly the way it says to ONCE, then see what you'd like to change, no matter how goofy the recipe or mix seems to be. Do doublecheck that you haven't missed something crucial, like the flour, though........ But gluten-free doughs tend to look, behave, and taste very different from what you're used to.

Archived

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

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


  • Member Statistics

    • Total Members
      131,682
    • Most Online (within 30 mins)
      7,748
    Amber1rose
    Newest Member
    Amber1rose
    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

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

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • 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.    
×
×
  • 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.