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

Making gluten-free Bread -- Suggestions (newbie)

GlutenGalAZ

Recommended Posts

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted

I like to cook but have never really had the time to get into baking.

My new goal is to make bread (rolls and pizza crust too) hoping it will be better than already made bread.

Does anyone have any suggestions/pointers on bread mixes?

Also which is easier for someone who hasn

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

Celiac.com Sponsor (A8-M):


PeggyV Apprentice
PeggyV
Posted
I like to cook but have never really had the time to get into baking.

My new goal is to make bread (rolls and pizza crust too) hoping it will be better than already made bread.

Does anyone have any suggestions/pointers on bread mixes?

Also which is easier for someone who hasn

jerseyangel Proficient
jerseyangel
Posted

Hi,

I really like Gluten Free Pantry French Bread--it comes as a mix, which I bake in the regular oven. It has a recipe on the package for use in a breadmaker, but I'm happy with the way mine comes out.

I'm the only one in the house who eats the gluten-free bread, so when I bake a loaf I let it cool, slice and freeze in zip lock bags (4 slices to a bag). I take it out as needed--I normally just use it for toast.

These breads don't last a long time at room temperature--a day or two is fine, though. Much longer than that, I'd really suggest freezing it.

I get around 20 slices from a loaf of bread, and about 4 dinner size rolls (my bread pan is slightly smaller than standard, so I use the excess dough for the rolls. I do those along side the bread in a pie plate.

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
  • Author

Thanks for the replies.

I think I will try a mix first and work my way to trying recipes. Thanks for the pointer on using any extra dough for rolls. I really miss dinner rolls, so that would be a treat.

Thanks again.

:lol:

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. Scott Adams
      - Scott Adams replied to HelenH's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Malt vinegar

      Yes, unfortunately malt vinegar can definitely trigger a strong reaction in people with celiac disease. Malt vinegar is typically made from barley, which contains gluten, and unlike distilled white vinegar, it is not considered gluten-free. Even a small amount — especially if you’ve been strictly gluten-free for years — can cause a more intense reaction becau...
    2. Scott Adams
      - Scott Adams replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      55

      Supplements for those Diagnosed with Celiac Disease

      A diagnosis of Refractory Celiac Disease Type 2 is a lot to absorb, especially if you feel like the severity wasn’t clearly communicated earlier. It’s understandable to feel shocked and frustrated. RCD Type 2 does require close specialist care, often with a gastroenterologist who has experience managing complex celiac cases, and sometimes coordination wit...
    3. Scott Adams
      - Scott Adams replied to MoniqueCham's topic in Related Issues & Disorders
      2

      Celiac Disease, Lymphocytic colitis and Bowel rupture

      I’m so sorry you’ve been through all of that — that’s an incredibly complex history. While methotrexate is widely used at low weekly doses for autoimmune conditions, it can, in rare cases, cause serious gastrointestinal side effects, including ulceration, mucosal injury, or even perforation. That said, a spontaneous sigmoid rupture from methotrexate at 15 m...
    4. KelleyJo
      - KelleyJo replied to HelenH's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Malt vinegar

      Yes, I've reacted to malt anything . . . it does come from barley. I'm super careful to avoid anything containing malt or even maltodextrin unless it's labeled from corn.
    5. HelenH
      - HelenH posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Malt vinegar

      Having avoided gluten well for many years I think I may have had a salad with Malt Vinegar and it was one of the worst 'attacks' I have experienced. I just want to know if anyone else has been so badly affected by malt vinegar.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,547
    • Most Online (within 30 mins)
      7,748
    Lynette76
    Newest Member
    Lynette76
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Scott Adams
      Malt vinegar

      By Scott Adams · Posted

      Yes, unfortunately malt vinegar can definitely trigger a strong reaction in people with celiac disease. Malt vinegar is typically made from barley, which contains gluten, and unlike distilled white vinegar, it is not considered gluten-free. Even a small amount — especially if you’ve been strictly gluten-free for years — can cause a more intense reaction because your body is no longer accustomed to exposure. Many people report significant symptoms after accidental ingestion, including abdominal pain, diarrhea, fatigue, or flu-like feelings. You’re not alone in that experience. It may help to be especially cautious with salad dressings, chips, sauces, and restaurant foods, where malt vinegar is sometimes used.
    • Scott Adams
      Supplements for those Diagnosed with Celiac Disease

      By Scott Adams · Posted

      A diagnosis of Refractory Celiac Disease Type 2 is a lot to absorb, especially if you feel like the severity wasn’t clearly communicated earlier. It’s understandable to feel shocked and frustrated. RCD Type 2 does require close specialist care, often with a gastroenterologist who has experience managing complex celiac cases, and sometimes coordination with hematology because of the immune cell changes involved. Focusing on nutrition is absolutely important — many people benefit from working with a registered dietitian who specializes in celiac disease to help address malabsorption, weight loss, and vitamin or mineral deficiencies. You’re doing the right thing by seeking information and support. Make sure you feel comfortable asking your care team direct questions about your biopsy results, treatment plan, and monitoring strategy — you deserve clarity and a coordinated approach.
    • Scott Adams
      Celiac Disease, Lymphocytic colitis and Bowel rupture

      By Scott Adams · Posted

      I’m so sorry you’ve been through all of that — that’s an incredibly complex history. While methotrexate is widely used at low weekly doses for autoimmune conditions, it can, in rare cases, cause serious gastrointestinal side effects, including ulceration, mucosal injury, or even perforation. That said, a spontaneous sigmoid rupture from methotrexate at 15 mg weekly is extremely uncommon. In people with celiac disease — especially refractory celiac — there can already be underlying intestinal inflammation or altered mucosal integrity, which might theoretically increase vulnerability, but there isn’t strong published evidence clearly linking stable celiac disease to a markedly higher risk of methotrexate-related bowel perforation. Other factors such as concurrent inflammation, vascular compromise, infection, steroid use, or microscopic colitis may also contribute. It would be reasonable to review the case with a gastroenterologist familiar with refractory celiac and possibly a rheumatologist, and to report the event as a potential adverse drug reaction. I’d also be very interested to hear if others in the community have had similar experiences.
    • KelleyJo
      Malt vinegar

      By KelleyJo · Posted

      Yes,  I've reacted to malt anything . . . it does come from barley.  I'm super careful to avoid anything containing malt or even maltodextrin unless it's labeled from corn.
    • HelenH
      Malt vinegar

      By HelenH · Posted

      Having avoided gluten well for many years I think I may have had a salad with Malt Vinegar and it was one of the worst 'attacks' I have experienced. I just want to know if anyone else has been so badly affected by malt vinegar.  
×
×
  • 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.