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

Italian Bread?


jenrn

Recommended Posts

jenrn Apprentice

Hi everyone. I am new to the boards and pretty new to the gluten free diet (gluten free since 10/07). The one thing I miss so much is a good loaf of Italian bread- the bread that is crunchy and chewy. Not this gluten free bread. Has anyone found any gluten free bread that resembles Italian bread? Thanks for your help.

Jen


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



Celiac.com Sponsor (A8-M):



Jodi Mills Apprentice
Hi everyone. I am new to the boards and pretty new to the gluten free diet (gluten free since 10/07). The one thing I miss so much is a good loaf of Italian bread- the bread that is crunchy and chewy. Not this gluten free bread. Has anyone found any gluten free bread that resembles Italian bread? Thanks for your help.

Jen

I am positive this is not the answer you want to hear, but no, i havent found anything that resembles a good bread, let alone a good italian loaf...If you find anything let me know!

celiac-mommy Collaborator

I disagree. There's a thread on here right now regarding a recipe for french bread, I made it monday, it's wonerfully crusty on the outside and soft and delicious on the inside. I usually HATE gluten-free bread, but this was exceptional! But not sure how french and italian breads differ...

Open Original Shared Link

Jodi Mills Apprentice
I disagree. There's a thread on here right now regarding a recipe for french bread, I made it monday, it's wonerfully crusty on the outside and soft and delicious on the inside. I usually HATE gluten-free bread, but this was exceptional! But not sure how french and italian breads differ...

Open Original Shared Link

Thats awesome, I have not ventured into trying to make my own bread yet...still need to get a new bread machine and all...anyhow I wasnt saying there wasnt anything out there, just that i had not found it.

anyhow, i will have to look it over and give it a try! thank you celiac-mommy!

celiac-mommy Collaborator
Thats awesome, I have not ventured into trying to make my own bread yet...still need to get a new bread machine and all...anyhow I wasnt saying there wasnt anything out there, just that i had not found it.

anyhow, i will have to look it over and give it a try! thank you celiac-mommy!

I just started baking my own bread, I was a little apprehensive about it before. I have a bread machine but never use it. I throw all the ingredients (per instructions) in my kitchenaid mixer, put into pans, set on a heating pad set to medium for the rise time and then bake as directed. The only time it didn't turn out, I used a silicone baking pan-not sure if it needed more cooking time or what but one loaf (in metal pan) was perfect and the silicone loaf looked great for 5 minutes and then sunk in on itself...??? It still tasted fine, just looked crazy! For normal sandwich bread I use the Pamela's wheat free bread mix and my DD loves it. The french bread I baked on a cookie sheet. I just spooned it into the shape I wanted, sprayed my fingers with Pam and shaped it prettier, it rose like the recipe said and baked better than I had expected! It took me 2 years to try it, but not sure I will ever buy a 5$ loaf of bread again! Good luck to you! :D

Piesmom Apprentice
I just started baking my own bread, I was a little apprehensive about it before. I have a bread machine but never use it. I throw all the ingredients (per instructions) in my kitchenaid mixer, put into pans, set on a heating pad set to medium for the rise time and then bake as directed. The only time it didn't turn out, I used a silicone baking pan-not sure if it needed more cooking time or what but one loaf (in metal pan) was perfect and the silicone loaf looked great for 5 minutes and then sunk in on itself...??? It still tasted fine, just looked crazy! For normal sandwich bread I use the Pamela's wheat free bread mix and my DD loves it. The french bread I baked on a cookie sheet. I just spooned it into the shape I wanted, sprayed my fingers with Pam and shaped it prettier, it rose like the recipe said and baked better than I had expected! It took me 2 years to try it, but not sure I will ever buy a 5$ loaf of bread again! Good luck to you! :D

We made that bread last week as well and we loved it. And that's even AFTER my husband asked me not to make gluten-free bread anymore (he's the one with the celiac disease) because he just didn't like any of them. I will defintely make this again. I was just thinking this morning if I could make it Italian - style and next time I will just add seasonings to it and see how it goes.

Good luck!

jenrn Apprentice

Thanks for the baking suggestions everyone. I will check out the recipe.


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



Celiac.com Sponsor (A8-M):



jkmunchkin Rising Star

Annalise Robert's book, gluten-free Baking Classics has a wonderful recipe for a crusty Italian bread.

ravenwoodglass Mentor

I love the Kinnickinnick Italian bread. It does come presliced, I do wish they carried one that was shaped that real italian but for a premade gluten-free bread it is really close. If I want a true loaf bread that I can bake in the oven I really like the Gluten Free Pantries French Bread Mix. It makes a really great pizza crust also, even the gluten eaters I know will eat it.

casnco Enthusiast
Hi everyone. I am new to the boards and pretty new to the gluten free diet (gluten free since 10/07). The one thing I miss so much is a good loaf of Italian bread- the bread that is crunchy and chewy. Not this gluten free bread. Has anyone found any gluten free bread that resembles Italian bread? Thanks for your help.

Jen

Gluten Free pantry has a Bread/Pizza mix that is like french bead. Not exactly Italian but it is actually good. Let us know if you find a good Italian. (Bread that is, HE!HE!)

Archived

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

  • 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. - NanceK replied to Jmartes71's topic in Related Issues & Disorders
      9

      My only proof

    2. - knitty kitty replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Is this celiac?

    3. - Trish G replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications
      10

      Fiber Supplement

    4. - trents replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Is this celiac?

    5. - trents replied to kpf's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      15

      ttg iga high (646 mg/dl) other results are normal


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,355
    • Most Online (within 30 mins)
      7,748

    tealangel09
    Newest Member
    tealangel09
    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

    • NanceK
      Oh wow! Thanks for this information! I’m going to try the Benfotiamine again and will also add a B-complex to my supplements. Presently, I just take sublingual B12 (methylcobalomin). Is supplementation for celiacs always necessary even though you remain gluten-free and you’re healing as shown on endoscopy? I also take D3, mag glycinate, and try to get calcium through diet. I am trying to bump up my energy level because I don’t sleep very well and feel fatigued quite often. I’m now hopeful that adding the Benfotiamine and B-complex will help. I really appreciate your explanation and advice! Thanks again Knitty Kitty!
    • knitty kitty
      @Hmart, The reason why your intestinal damage was so severe, yet your tTg IgA was so minimal can be due to cutting back on gluten (and food in general) due to worsening symptoms.  The tTg IgA antibodies are made in the intestines.  While three grams of gluten per day for several weeks are enough to cause gastrointestinal symptoms, ten grams of gluten per day for for several weeks are required to provoke sufficient antibody production so that the antibodies move out of the intestines and into the blood stream where they can be measured in blood tests.  Since you reduced your gluten consumption before testing, the antibody production went down and did not leave the intestines, hence lower than expected tTg IgA.   Still having abdominal pain and other symptoms this far out is indicative of nutritional deficiencies.  With such a severely damaged small intestine, you are not absorbing sufficient nutrients, especially Thiamine Vitamin B 1, so your body us burning stored fat and even breaking down muscle to fuel your body.   Yes, it is a very good idea to supplement with vitamins and minerals during healing.  The eight essential B vitamins are water soluble and easily lost with diarrhea.  The B vitamins all work together interconnectedly, and should be supplemented together.  Taking vitamin supplements provides your body with greater opportunity to absorb them.  Thiamine and the other B vitamins cannot be stored for long, so they must be replenished every day.  Thiamine tends to become depleted first which leads to Gastrointestinal Beriberi, a condition that doctors frequently fail to recognize.  Symptoms of Gastrointestinal Beriberi are abdominal pain and nausea, but neuropathy can also occur, as well as body and joint pain, headaches and more.  Heart rhythm disruptions including tachycardia are classic symptoms of thiamine deficiency.  Heart attack patients are routinely administered thiamine now.   Blood tests for vitamins are notoriously inaccurate.  You can have "normal" blood levels, while tissues and organs are depleted.  Such is the case with Gastrointestinal Beriberi, a thiamine deficiency in the digestive tract.  Eating a diet high in carbohydrates, like rice, starches, and sugar, can further deplete thiamine.  The more carbohydrates one eats, the more thiamine is required per calorie to turn carbs into energy.  Burning stored fats require less thiamine, so in times of thiamine shortage, the body burns fat and muscles instead.  Muscle wasting is a classic symptoms of thiamine deficiency.  A high carbohydrate diet may also promote SIBO and/or Candida infection which can also add to symptoms.  Thiamine is required to keep SIBO and Candida in check.   Thiamine works with Pyridoxine B 6, so if Thiamine is low and can't interact with Pyridoxine, the unused B 6 accumulates and shows up as high.   Look into the Autoimmune Protocol diet.  Dr. Sarah Ballantyne is a Celiac herself.  Her book "The Paleo Approach" has been most helpful to me.  Following the AIP diet made a huge improvement in my symptoms.  Between the AIP diet and correcting nutritional deficiencies, I felt much better after a long struggle with not feeling well.   Do talk to your doctor about Gastrointestinal Beriberi.  Share the article linked below. Thiamine, gastrointestinal beriberi and acetylcholine signaling https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/ Keep us posted on your progress!
    • Trish G
      Thanks, that's a great addition that I hadn't thought of. 
    • trents
      Other diseases, medical conditions, medications and even (for some people) some non-gluten foods can cause villous atrophy. There is also something called refractory celiac disease but it is pretty uncommon.
    • trents
      knitty kitty asks a very relevant question. So many people make the mistake of experimenting with the gluten free diet or even a reduced gluten diet soon before getting formally tested.
×
×
  • 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.