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 & Marriage

FoxersArtist

Recommended Posts

FoxersArtist Contributor
FoxersArtist
Posted

"Bread & marriage, bread & marriage...go together like a horse and carriage..."

Ok, I have a funny story to share.

Every Sunday since I found out I had to go gluten free Hubby and I have made a tradition of making a big batch of gluten free bread (Garbanzo Bean) after the kids are in bed. Hubby was supportive of not having gluten in the house before, but now he has no choice because he has gotten horribly sick to his stomach whenever he has occasionally eaten wheat without me. We think he probably has allergies as his blood type and prior skin conditions lend to the idea.) Anyway, making bread has gotten progressively easier for us since we have done it 3 or 4 times now and tonight I pointed out that fact as we were pouring all of the ingredients into the giant mixing bowl.

For some reason, and no matter how prepared we try to be, once the mixer is turned on it turns into a sort of sporting event...something akin to attempting to mud wrestle with a buttered pig. As the dough thickens, it quickly creeps up the beaters to try to attack the motor (or possibly one of us?) The directions clearly state that we are supposed to beat the dough while spinning the bowl AND pushing the dough back down the sides of the bowl AND beating it down so that it does not completely take over the mixer. We fail miserably at doing all of these things at once, as we are mostly focused on keeping the mixer from being attacked by rabbid bread sludge but somehow the bread usually turns out ok anyway! Nice and fluffy...although we have had to make two loaves out of the mix instead of the one indicated in the directions because otherwise the sticky stuff furiously tries to escape the pan while in the oven. It's trying to get us, I am sure. The first time I made this particular bread, I carefully opened the oven door to discover that my loaf had such a huge afro that the top of the loaf was actually stuck to the roof of the oven. We divided the loaf 3/4 to 1/4 the next time and made 1 and a half loaves but the "whole" loaf still had a remarkable hairdo.

Now, I am getting sidetracked. Hubby and I stood, hopelessly wrestling with this dough and he remarked that making this stuff was like trying to rub your belly and pat your head at the same time. I told him that he better not ever ask me to make this bread by myself because it just can't be done. His words were:

"Now you can never divorce me. I'll be getting a call from you saying 'Honey, please come back. We've been three weeks without bread and we just can't handle anymore!'"

We both laughed so hard that the dough assasin almost carried out his mission.

-Anna

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

Celiac.com Sponsor (A8-M):


Ursa Major Collaborator
Ursa Major
Posted

Anna, this is hilarious, I laughed so hard! I am glad you have something to make together that turns out to be good to eat as well.

RiceGuy Collaborator
RiceGuy
Posted

:lol: :lol: :lol: :lol:

This is one of the funniest things I've read in a long time! Are you sure that dough isn't a recipe for The Blob?

But one thing I don't understand is why anyone would use a mixer to mix bread dough. I always just mix by hand, with a spoon. It doesn't take very long either.

ShayFL Enthusiast
ShayFL
Posted

Ahhhh...a marriage made in heaven. I do believe that couples that laugh together stay together. :0)

JNBunnie1 Community Regular
JNBunnie1
Posted
:lol: :lol: :lol: :lol:

This is one of the funniest things I've read in a long time! Are you sure that dough isn't a recipe for The Blob?

But one thing I don't understand is why anyone would use a mixer to mix bread dough. I always just mix by hand, with a spoon. It doesn't take very long either.

Especially if you're not using yeast, the mixer can help beat in some air for fluff factor.

Worriedtodeath Enthusiast
Worriedtodeath
Posted

I had this problem with the mixer and dough hooks until I saw 16 YEARS of trying that I was putting the hooks in the wrong holes. That fixed the bread "blob" He now stays nicely in the bowl and rarely ever creeps up to encase the mixer and fling himself onto the walls! :D

jerseyangel Proficient
jerseyangel
Posted

Such a sweet and funny story--thanks for sharing :D

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

Celiac.com Sponsor (A8-M):


RiceGuy Collaborator
RiceGuy
Posted
Especially if you're not using yeast, the mixer can help beat in some air for fluff factor.

Good point - hadn't thought of that. And I don't use yeast either. When I expect a higher rise, I just add extra baking powder, but I can see how the mixer might help, since the bubbles it would incorporate are likely to vary in size more than those from the leavening, giving the finished product a more traditional texture. Perhaps I should try a wire whisk or something.

sickchick Community Regular
sickchick
Posted

HAHAHAHAHAHAHAHA OMG That issoo funny!!! :lol:

FoxersArtist Contributor
FoxersArtist
Posted
  • Author
I had this problem with the mixer and dough hooks until I saw 16 YEARS of trying that I was putting the hooks in the wrong holes. That fixed the bread "blob" He now stays nicely in the bowl and rarely ever creeps up to encase the mixer and fling himself onto the walls! :D

Hmmmm...maybe I should inspect my mixer more closely and see if maybe this is my problem too. But then....we wouldn't have any excuse to keep the hubby around! LOL! :rolleyes:

-Anna

Sweetfudge Community Regular
Sweetfudge
Posted

lol cute story :)

Archived

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

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


  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748
    tdouglas2901
    Newest Member
    tdouglas2901
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • 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.