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

Bad Recipe Or Bad Cook?

QueenOfPain

Recommended Posts

QueenOfPain Rookie
QueenOfPain
Posted

I'm searching for a good gluten-free bread recipe, because I'm starting to miss sandwiches. I tried making a corn-based version the other night and I don't know if it came out right or not. When I cut into my loaf it was a pale brown color. Very dense yet springy and spongey at the same time. It was very unpleasant. Did I do something wrong? Any advice would be much appreciated.

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

Celiac.com Sponsor (A8-M):


eeyore Collaborator
eeyore
Posted

Open Original Shared Link

I really enjoy this recipe, and it's always worked for me...

QueenOfPain Rookie
QueenOfPain
Posted
  • Author

THANK YOU!!! Now, that is what bread is supposed to look like. I'll give the recipe a try this week. :)

mushroom Proficient
mushroom
Posted
Open Original Shared Link

I really enjoy this recipe, and it's always worked for me...

Any translation for "Sure Jell"??

Juliebove Rising Star
Juliebove
Posted
Any translation for "Sure Jell"??

It's a brand of plain, unflavored gelatin.

candrews Newbie
candrews
Posted

Here's my favorite:

https://www.celiac.com/articles/21706/1/Won...Free/Page1.html

I never thought I'd eat fluffy white bread again before this!

lpellegr Collaborator
lpellegr
Posted
It's a brand of plain, unflavored gelatin.

Are you sure? I thought it was pectin for helping jellies and jams to thicken.

In any case, don't be surprised if you have just begun baking gluten-free breads and they are nothing like what you remember. I have been doing this for over 4 years and still don't get decent bread every time - even with recipes I have successfully used before it's a crapshoot. Be prepared to keep trying, and check this board for help because a lot of us have tried many, many bread variations with different degrees of success. You can see successful loaves in my avatar, but the ones I made the time after I took that picture were a dismal failure shape-wise (but at least they made great crumbs and croutons).

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

Celiac.com Sponsor (A8-M):


bakingbarb Enthusiast
bakingbarb
Posted
Any translation for "Sure Jell"??

Open Original Shared Link is a powdered pectin used for making jams and jellies.

RiceGuy Collaborator
RiceGuy
Posted

Sure-Jell sounds a lot like a low-methoxyl citrus pectin I've used, called Open Original Shared Link.

I still have some too. Maybe I should try it in bread and see what it does.

sixtytwo Apprentice
sixtytwo
Posted

My bread is made from Bob's Red Mill gluten-free Mix, the white one. I make two at a time and use a smaller pans so that I get four little loaves from each one, for a total of 8------and they last me quite some time. I bake them for 20 mintes. I have never had a flop. They are kind of expensive, but I am worth it. It smells so good when it comes from the oven. I am a carbaholic and so bread is very important to me. I still miss crunchy bread like French or Itilian, wish I could find that. Bob's Red Mill makes a great pizza crust mix too. It makes two 12" crusts and it sure is good. I am very used to the gluten-free way of life, and although I do miss some things, it just doesn't bother me that much anymore.

Barbara

DMarie Apprentice
DMarie
Posted
Open Original Shared Link

I really enjoy this recipe, and it's always worked for me...

Hi Eeyore,

Do you know if it is necessary to use the 1/4 cup of brown sugar as listed in the wet ingredients? I was thinking that would make a sweet bread - which I don't want.

RiceGuy Collaborator
RiceGuy
Posted
Hi Eeyore,

Do you know if it is necessary to use the 1/4 cup of brown sugar as listed in the wet ingredients? I was thinking that would make a sweet bread - which I don't want.

You can likely leave out the sugar. Some yeast bread recipes use a pinch of sugar to get the yeast started, but even that isn't totally necessary.

Elladarling Newbie
Elladarling
Posted
It's a brand of plain, unflavored gelatin.

Here is a good link- for french bread- I like this recipe and it's really easy. She just put up a sandwich loaf, too, I think I will try tomorrow.

Open Original Shared Link

Ella

arc Newbie
arc
Posted

Okay, I just posted this in a different sub-forum. Might as well get it into the recipe section :D :

Here ya go. Looks and tastes just like the real stuff. Even "regular people" like it:

Gluten Free Bread

JNBunnie1 Community Regular
JNBunnie1
Posted
Okay, I just posted this in a different sub-forum. Might as well get it into the recipe section :D :

Here ya go. Looks and tastes just like the real stuff. Even "regular people" like it:

Gluten Free Bread

psawyer Proficient
psawyer
Posted
Sticky rice flour? Is that sweet rice flour?

Open Original Shared Link is what is being referred to, I think.

arc Newbie
arc
Posted
Sticky rice flour? Is that sweet rice flour?

Yes - glutinous rice flour

Wonka Apprentice
Wonka
Posted

gluten-free Bread

3

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. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,327
    • Most Online (within 30 mins)
      7,748
    dnamutant
    Newest Member
    dnamutant
    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

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • 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.