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 You Can Slice

Dylan's Mom

Recommended Posts

Dylan's Mom Newbie
Dylan's Mom
Posted

My son was diagnosed with Celiac in October and since then I have been trying to find a bread recipe that is like 'bread' and doesn't weigh five pounds a loaf!! I went to the local health food store and bought a whole wack of gluten-free flours. I asked the lady at the store (she is Celiac as well) about gum, what the differences were - she said there was no difference between Xanthan and Guar - just price. So I figured well then I will just buy the more inexpensive one (Guar)...what a huge mistake.

After trying unsuccessfully countless recipes and wasting a whole bunch of time and energy wondering why I couldn't make any bread that was edible. I was running low on Guar and seen they had Xantan so I bought it to see if that made any difference...holy crap did it!!

The same recipe that was so hard, dense and didn't want to stay risen after it was baked using Guar Gum now was Soft fluffy elasticky (I don't think that's a word!!) wonderful bread that you can slice or make into buns. The only thing I did different was used Xanthan instead of Guar.... It holds it's shape when you put it on a pan (for buns or french bread), it rises and stays risen after baking. And even after a day, it is still soft...

My husband and my daughter (who will not try anything gluten-free have eaten two entire loaves themselves) I thought I would share this recipe with you all, I am so excited to be able to make buns for my son so he can have sandwiches again...

1/2 cup sorghum flour

1 1/2 cup white rice flour

1 cup tapioca starch

1 TBSP Xanthan Gum (do NOT substitute guar - the recipe will not work)

1 1/2 tsp salt

1 tsp baking powder

2 TBSP sugar

1 1/2 cup warm water

2 TBSP instant yeast

2 TBSP melted butter or margarine

3 egg whites slightly beaten (do NOT use the yolks)

1 tsp vinegar

melted butter for brushing on top

Mix first set of ingredients, set aside,

mix second set of ing. let sit until it starts to froth

Add yeast mixture (when ready) and third set of ing. to flour mixture and beat for 3 minutes...

Let rise in warm place for about 30 mins

Bake at 350 for approx 40-45 mins

Enjoy!!

I will never buy guar gum again. A little warning though, I was making pancakes from scratch and had to guess how much Xanthan to use. I must have used too much because the batter was so gummy and elasticky that it wouldn't separate...that's when I thought...hey that is perfect for bread...

Enjoy this recipe, it works well for cheese bread, or put some sea salt and rosemary on top for Foccasia bread.

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

Celiac.com Sponsor (A8-M):


sixtytwo Apprentice
sixtytwo
Posted

If you have a Whole Foods by you, then you could get already sliced gluten-free bread for your son that is pretty darn good and save you from having to bake all the time. I make my bread from the Bob's Red Mill mix and make two mixes at a time and I love it. Instead of making two big loaves, it makes eight small loaves which last me a long time. My granddaughter just loves this bread and it smells devine coming out of the oven.

Barbara

Dylan's Mom Newbie
Dylan's Mom
Posted
  • Author

Nope I don't...I live in a small town in Canada...I have tried the stuff that is available in our town and I wouldn't feed it to my dog!!

larry mac Enthusiast
larry mac
Posted

I've never tried guar gum alone, but I use half and half and didn't see any difference from zanthan gum alone. Many gluten-free bakers use guar gum. I wonder if you got some bad guar gum or something.

best regards, lm

RiceGuy Collaborator
RiceGuy
Posted

I have also used guar gum (and still do) and have had no problems with it. In bread, I use it in the same proportions as I do xanthan, which is around 1 tsp per cup of flour. There is a bit of difference in the texture, which is more cake-like, so I usually use it more for muffins, sweetbreads, cakes, etc. I also use it in some ratio with xanthan, depending on the flours I'm using.

If I had to guess, I'd say the amount of liquid in the recipe might need to be adjusted for guar, though I'm not sure since I never measure flours or water. I just go by the consistency of the dough.

luvs2eat Collaborator
luvs2eat
Posted

I make a loaf of Pamela's Bread Mix once a week or week-and-a-half... sometimes I make it into roll shapes and I've even made the bagel recipe.. they are DELISH and the best textured bread I've found yet! I order them by the 6 mixes from Amazon. You only have to order $25 worth of stuff and shipping if FREE... SO good for me living out there in the Arkansas woods where there are no Whole Foods and only one good health food store!! I order my Tinkyada pasta from them too!

GlutenFreeAl Contributor
GlutenFreeAl
Posted

luvs2eat, do you freeze the bread and take it out as needed, or does it keep if you leave it out for the week??

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

Celiac.com Sponsor (A8-M):


luvs2eat Collaborator
luvs2eat
Posted
luvs2eat, do you freeze the bread and take it out as needed, or does it keep if you leave it out for the week??

When I make rolls and bagels, I freeze them and take them out individually. When I'm on a real sandwich kick, I just put the loaf of bread in a zip lock in the fridge... it lasts more than a week. Or I slice it into slices and put 2 slices in a sandwich zip lock and freeze. One of the best finds... in a store like Bed, Bath & Beyond... was a $4.00 slicing knife that you "dial" the desired thickness. I get uniform slices every time.

Any leftovers or bread "heels" I keep and freeze for breadcrumbs.

Darn210 Enthusiast
Darn210
Posted
I make a loaf of Pamela's Bread Mix once a week or week-and-a-half... sometimes I make it into roll shapes and I've even made the bagel recipe.. they are DELISH and the best textured bread I've found yet! I order them by the 6 mixes from Amazon. You only have to order $25 worth of stuff and shipping if FREE... SO good for me living out there in the Arkansas woods where there are no Whole Foods and only one good health food store!! I order my Tinkyada pasta from them too!

luvs2eat - check out Amazon's "subscribe and save" program. The Pamela's case of bread is elligible. You place a standing order (that you can cancel at anytime) with a 1,2,3 or 6 month interval (that you can change anytime). Shipping is free even if it's less than $25 and you get an extra 15% off. If you find that you are down to your last package you can get online and tell them to ship early. They email right before they ship so if you find that you still have quite a bit of your previous order, you get online and delay your shipment. I get my Pamela's pancake mix that way too. I'm not sure if the Tinkyada is eligible or not.

Cheri A Contributor
Cheri A
Posted

I also use the "subcribe and save" program for Glutino crackers and pretzels. LOVE IT! It is cheaper than the coop that I shop at. They can't come close to the prices for package stuff by the case.

Thriftymomof2 Newbie
Thriftymomof2
Posted

I saw these posts and went right to amazon and bought a 6 pack of Pamela's bread mix and a 6 pack of the baking/pancake mix. I can't wait to try them!!!!!!!!

  • 2 months later...
hannahp57 Contributor
hannahp57
Posted

I wanted to clarify on the directions because if i have any doubts i will inevitably mess it up! haha

but do you mix the first set of ingredients and then the second and then add them together before the yeast mixture is added?

also do you think this would make good rolls? you said it holds shape well..so that made me think. any suggestions there would be greatly appreciated because i have been CRAVING a good yeast roll lately

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. asaT
      - asaT replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      48

      Supplements for those Diagnosed with Celiac Disease

      plant sources of calcium, such as spinach, have calcium bound to oxalates, which is not good. best source of calcium is unfortunately dairy, do you tolerate dairy? fermented dairy like kefir is good and or a little hard cheese. i do eat dairy, i can only take so much dietary restriction and gluten is hard enough! but i guess some people do have bad reactions...
    2. asaT
      - asaT replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      48

      Supplements for those Diagnosed with Celiac Disease

      i take b12, folate, b2, b6, glycine, Nac, zinc, vk2 mk4, magnesium, coq10, pqq, tmg, creatine, omega 3, molybdnem (sp) and just started vit d. quite a list i know. I have high homocysteine (last checked it was 19, but is always high and i finally decided to do something about it) and very low vitamin d, 10. have been opposed to this supp in the past...
    3. nanny marley
      - nanny marley replied to hjayne19's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      20

      Insomnia help

      Great advise there I agree with the aniexty part, and the aura migraine has I suffer both, I've also read some great books that have helped I'm going too look the one you mentioned up too thankyou for that, I find a camomile tea just a small one and a gentle wind down before bed has helped me too, I suffer from restless leg syndrome and nerve pain hence I...
    4. nanny marley
      - nanny marley replied to wellthatsfun's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      4

      nothing has changed

      I agree there I've tryed this myself to prove I can't eat gluten or lactose and it sets me back for about a month till I have to go back to being very strict to settle again
    5. trents
      - trents replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      48

      Supplements for those Diagnosed with Celiac Disease

      You may also need to supplement with B12 as this vitamin is also involved in iron assimilation and is often deficient in long-term undiagnosed celiac disease.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,342
    • Most Online (within 30 mins)
      7,748
    Muhammad
    Newest Member
    Muhammad
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Upcoming Events

  • Posts

    • asaT
      Supplements for those Diagnosed with Celiac Disease

      By asaT · Posted

      plant sources of calcium, such as spinach, have calcium bound to oxalates, which is not good. best source of calcium is unfortunately dairy, do you tolerate dairy? fermented dairy like kefir is good and or a little hard cheese. i do eat dairy, i can only take so much dietary restriction and gluten is hard enough! but i guess some people do have bad reactions to it, so different for everyone.  
    • asaT
      Supplements for those Diagnosed with Celiac Disease

      By asaT · Posted

      i take b12, folate, b2, b6, glycine, Nac, zinc, vk2 mk4, magnesium, coq10, pqq, tmg, creatine, omega 3, molybdnem (sp) and just started vit d. quite a list i know.  I have high homocysteine (last checked it was 19, but is always high and i finally decided to do something about it) and very low vitamin d, 10. have been opposed to this supp in the past, but going to try it at 5k units a day. having a pth test on friday, which is suspect will be high. my homocysteine has come down to around 9 with 3 weeks of these supplements and expect it to go down further. i also started on estrogen/progesterone. I have osteoporosis too, so that is why the hormones.  anyway, i think all celiacs should have homocysteine checked and treated if needed (easy enough with b vit, tmg). homocysteine very bad thing to be high for a whole host of reasons. all the bad ones, heart attack , stroke, alzi, cancer..... one of the most annoying things about celiacs (and there are so many!) is the weight gain. i guess i stayed thin all those years being undiagnosed because i was under absorbing everything including calories. going gluten-free and the weight gain has been terrible, 30#, but i'm sure a lot more went into that (hip replacement - and years of hip pain leading to inactivity when i was previously very active, probably all related to celiacs, menopause) yada yada. i seemed to lose appetite control, like there was low glp, or leptin or whatever all those hormones are that tell you that you are full and to stop eating. my appetite is immense and i'm never full. i guess decades or more ( i think i have had celiacs since at least my teens - was hospitalized for abdominal pain and diarrhea for which spastic colon was eventually diagnosed and had many episodes of diarrhea/abdominal pain through my 20's. but that symptom seemed to go away and i related it to dairy much more so than gluten. Also my growth was stunted, i'm the only shorty in my family. anyway, decades of malabsorption and maldigestion led to constant hunger, at least thats my theory. then when i started absorbing normally, wham!! FAT!!!    
    • nanny marley
      Insomnia help

      By nanny marley · Posted

      Great advise there I agree with the aniexty part, and the aura migraine has I suffer both, I've also read some great books that have helped I'm going too look the one you mentioned up too thankyou for that, I find a camomile tea just a small one and a gentle wind down before bed has helped me too, I suffer from restless leg syndrome and nerve pain hence I don't always sleep well at the best of times , racing mind catches up I have decorated my whole house in one night in my mind before 🤣 diet changes mindset really help , although I have to say it never just disappears, I find once I came to terms with who I am I managed a lot better  , a misconception is for many to change , that means to heal but that's not always the case , understanding and finding your coping mechanisms are vital tools , it's more productive to find that because there is no failure then no pressure to become something else , it's ok to be sad it's ok to not sleep , it's ok to worry , just try to see it has a journey not a task 🤗
    • nanny marley
      nothing has changed

      By nanny marley · Posted

      I agree there I've tryed this myself to prove I can't eat gluten or lactose and it sets me back for about a month till I have to go back to being very strict to settle again 
    • trents
      Supplements for those Diagnosed with Celiac Disease

      By trents · Posted

      You may also need to supplement with B12 as this vitamin is also involved in iron assimilation and is often deficient in long-term undiagnosed celiac disease.
×
×
  • 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.