Jump to content
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

Dylan's Mom

Bread You Can Slice

Rate this topic

Recommended Posts

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.

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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!

Share this post


Link to post
Share on other sites
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.

Share this post


Link to post
Share on other sites
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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Top Posters +

  • Upcoming Events

    • June 19, 2019 04:00 PM Until 08:00 AM
      0  
       
       
       
      Celiac Emotional Healing Support Group
       
       
       
      Again you are invited to join Johnny Patout, LCSW for Baton Rouge's first emotional healing support group meeting to assist those living with celiac disease manage the emotional challenges so many of us face. Most often the emotional disturbances include depression, disinterest in normal activities, insomnia, grief, mood changes, anxiety, inability to concentrate, extreme concern about managing a gluten-free lifestyle and other emotional and behavioral challenges.
       
      The professionals at Jamestown Avenue Counseling Center created the emotional healing support group to give us a safe place to begin to process our emotions and support each other as we heal emotionally while managing celiac disease and the resulting autoimmune disorders.
       
      The emotional healing support group meets every Thursday, 6:00-7:00pm, at the Jamestown Avenue Counseling Center of Baton Rouge. Jamestown Avenue Counseling Center is located at 4637 Jamestown Avenue, Baton Rouge, Suite B-1. Suite B-1 is upstairs.
       
      The support group is free and open everyone managing celiac disease. For more information: emotionalhealingforceliacs@hotmail.com
    • July 07, 2019 Until August 03, 2019
      0  
      For more information, visit www.kefss.com or call (407) 255-6550. info@kefss.com 

      KEF USA Summer Camps Announces the New KEF Gluten-Free Camp in Orlando, Florida for Youths with Celiac Disease.

      [Orlando, FL February 6, 2019]-KEF USA is excited to announce that we will offer a new 100% gluten-free camp program to give kids and teens with Celiac Disease a safe, exciting and healthy summer. KEF USA programs offer fun and unique experiences that can only be found in Orlando, Florida. Campers explore the theme parks and local attractions, make new friends, discover new interests and create memories that last a lifetime.


    • July 08, 2019 Until July 09, 2019
      0  
      14th Euro-Global Gastroenterology Conference happening in Zürich, Switzerland during July 08-09, 2019. We are expecting more than 300 attendees representing from more than 40 countries who would be sharing their experiences and expertise around the world Theme: “Future Perspectives and shaping trends in Gastroenterology”
      You may learn more about our congress by visiting our website: https://europegastroenterology.gastroconferences.com/
      Tracks
      Microbiota and diseases|Acid Related Diseases|Helicobacter Pylori Treatment|Therapeutics targeting Microbioma|Advanced Nutrition and Dietetics in Gastroenterology|Inflammatory Bowel Diseases|Clinical Advances in Liver Diseases|Gastrointestinal Disorders and Drug Delivery|Obesity and Treatments|Gastrointestinal Pathology|Neuro Gastroenterology and Motility disorders|Pediatric Gastroenterology, Hepatology and Nutrition|Gallbladder and biliary tract Diseases|Latest advances in Gastroenterology treatments|Endoscopic Innovations in Gastroenterology and surgery|Clinical and Radiographic Gastrointestinal Abnormalities|Functional GI Disorders|Changing Trends in Etiology of Liver diseases|Epigenetics of gastrointestinal diseases|Bariatric Surgery|Gastrointestinal Radiology and Imaging|Developing treatment for Viral Hepatitis and Fibrosis of Liver|Emerging Trends in Clinical Research of Liver diseases|Hepatitis B treatment Patterns|Therapies in Pancreatic cancer|Diabetes and hepatocellular carcinoma|Intestinal Metaproteomics and Type 1 Diabetes
      Conference Benefits
      ·         CME Credits  
      ·         CPD Credits
      ·         Research publication in proceeding book
      ·         Abstract publication in associated online journal
      ·         DOI by Cross-Ref
      ·         Online speaker webpage
      ·         Workshops and Symposium
      ·         Certificate for participation and attendance
      ·         Young Researchers Forum and Posters Award for Students
      ·         B2b and Networking meetings
       
      Program Director
      Sophia Williams
      Gastroenterology 2019 | Zürich | Switzerland
      conferenceseries.com https://europegastroenterology.gastroconferences.com/
      E-mail: williams.sophiaa@yandex.com
      Whatsapp us : +442382146717
×
×
  • Create New...