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 pothosqueen's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      16

      Positive biopsy

      In the study linked above, the little girl switched to a gluten free diet and gained enough weight that that fat pad was replenished and surgery was not needed. Here's the full article link... Superior Mesenteric Artery Syndrome in a 6-Year-Old Girl with Final Diagnosis of Celiac Disease https://pmc.ncbi.nlm.nih.gov/articles/PMC6476019/
    2. knitty kitty
      - knitty kitty replied to Jordan Carlson's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Fruits & Veggies

      Hello, @Jordan Carlson, So glad you're feeling better. Tecta is a proton pump inhibitor. PPI's also interfere with the production of the intrinsic factor needed to absorb Vitamin B12. Increasing the amount of B12 you supplement has helped overcome the lack of intrinsic factor needed to absorb B12. Proton pump inhibitors also reduce the...
    3. knitty kitty
      - knitty kitty replied to pothosqueen's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      16

      Positive biopsy

      @pothosqueen, Welcome to the tribe! You'll want to get checked for nutritional deficiencies and start on supplementation of B vitamins, especially Thiamine Vitamin B 1. There's some scientific evidence that the fat pad that buffers the aorta which disappears in SMA is caused by deficiency in Thiamine. In Thiamine deficiency, the body...
    4. Scott Adams
      0

      Inmate with Celiac Disease Wins $630,000 After Jail Denies Gluten-Free Food

    5. trents
      - trents replied to pothosqueen's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      16

      Positive biopsy

      Wow! You're pretty young to have a diagnosis of SMA syndrome. But youth also has its advantages when it comes to healing, without a doubt. You might be surprised to find out how your health improves and how much better you feel once you eliminate gluten from your diet. Celiac disease is an autoimmune disorder that, when gluten is consumed, triggers an...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,019
    • Most Online (within 30 mins)
      7,748
    Nancy Adams
    Newest Member
    Nancy Adams
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Positive biopsy

      By knitty kitty · Posted

      In the study linked above, the little girl switched to a gluten free diet and gained enough weight that that fat pad was replenished and surgery was not needed.   Here's the full article link... Superior Mesenteric Artery Syndrome in a 6-Year-Old Girl with Final Diagnosis of Celiac Disease https://pmc.ncbi.nlm.nih.gov/articles/PMC6476019/
    • knitty kitty
      Fruits & Veggies

      By knitty kitty · Posted

      Hello, @Jordan Carlson, So glad you're feeling better.   Tecta is a proton pump inhibitor.  PPI's also interfere with the production of the intrinsic factor needed to absorb Vitamin B12.  Increasing the amount of B12 you supplement has helped overcome the lack of intrinsic factor needed to absorb B12. Proton pump inhibitors also reduce the production of digestive juices (stomach acids).  This results in foods not being digested thoroughly.  If foods are not digested sufficiently, the vitamins and other nutrients aren't released from the food, and the body cannot absorb them.  This sets up a vicious cycle. Acid reflux and Gerd are actually symptoms of producing too little stomach acid.  Insufficient stomach acid production is seen with Thiamine and Niacin deficiencies.  PPI's like Tecta also block the transporters that pull Thiamine into cells, preventing absorption of thiamine.  Other symptoms of Thiamine deficiency are difficulty swallowing, gagging, problems with food texture, dysphagia. Other symptoms of Thiamine deficiency are symptoms of ADHD and anxiety.  Vyvanse also blocks thiamine transporters contributing further to Thiamine deficiency.  Pristiq has been shown to work better if thiamine is supplemented at the same time because thiamine is needed to make serotonin.  Doctors don't recognize anxiety and depression and adult onset ADHD as early symptoms of Thiamine deficiency. Stomach acid is needed to digest Vitamin C (ascorbic acid) in fruits and vegetables.  Ascorbic acid left undigested can cause intestinal upsets, anxiety, and heart palpitations.   Yes, a child can be born with nutritional deficiencies if the parents were deficient.  Parents who are thiamine deficient have offspring with fewer thiamine transporters on cell surfaces, making thiamine deficiency easier to develop in the children.  A person can struggle along for years with subclinical vitamin deficiencies.  Been here, done this.  Please consider supplementing with Thiamine in the form TTFD (tetrahydrofurfuryl disulfide) which helps immensely with dysphagia and neurological symptoms like anxiety, depression, and ADHD symptoms.  Benfotiamine helps with improving intestinal health.  A B Complex and NeuroMag (a magnesium supplement), and Vitamin D are needed also.
    • knitty kitty
      Positive biopsy

      By knitty kitty · Posted

      @pothosqueen, Welcome to the tribe! You'll want to get checked for nutritional deficiencies and start on supplementation of B vitamins, especially Thiamine Vitamin B 1.   There's some scientific evidence that the fat pad that buffers the aorta which disappears in SMA is caused by deficiency in Thiamine.   In Thiamine deficiency, the body burns its stored fat as a source of fuel.  That fat pad between the aorta and digestive system gets used as fuel, too. Ask for an Erythrocyte Transketolace Activity test to look for thiamine deficiency.  Correction of thiamine deficiency can help restore that fat pad.   Best wishes for your recovery!   Interesting Reading: Superior Mesenteric Artery Syndrome in a 6-Year-Old Girl with Final Diagnosis of Celiac Disease https://pubmed.ncbi.nlm.nih.gov/31089433/#:~:text=Affiliations,tissue and results in SMAS.  
    • trents
      Positive biopsy

      By trents · Posted

      Wow! You're pretty young to have a diagnosis of SMA syndrome. But youth also has its advantages when it comes to healing, without a doubt. You might be surprised to find out how your health improves and how much better you feel once you eliminate gluten from your diet. Celiac disease is an autoimmune disorder that, when gluten is consumed, triggers an attack on the villous lining of the small bowel. This is the section of the intestines where all our nutrition is absorbed. It is made up of billions of tiny finger-like projections that create a tremendous surface area for absorbing nutrients. For the person with celiac disease, unchecked gluten consumption generates inflammation that wears down these fingers and, over time, greatly reduces the nutrient absorbing efficiency of the small bowel lining. This can generate a whole host of other nutrient deficiency related medical problems. We also now know that the autoimmune reaction to gluten is not necessarily limited to the lining of the small bowel such that celiac disease can damage other body systems and organs such as the liver and the joints and cause neurological problems.  It can take around two years for the villous lining to completely heal but most people start feeling better well before then. It's also important to realize that celiac disease can cause intolerance to some other foods whose protein structures are similar to gluten. Chief among them are dairy and oats but also eggs, corn and soy. Just keep that in mind.
    • pothosqueen
      Positive biopsy

      By pothosqueen · Posted

      26F!
×
×
  • 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.