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

Gluten, Milk, Egg Free Bread

heavy

Recommended Posts

heavy Apprentice
heavy
Posted

I'm needing help finding bread recipes. My family is on a gluten, egg, milk and whey free diet.

Here is a list of flours and starches i have.

Tapioca flour

White rice flour

Gourment flour blend

Corn starch

potato starch

sweet sorghum flour

garbanzo and fava flour

potato starch flour

xantham gum

For egg replacer

ener-g egg replacer

knox unflavored gelatine

applesause

For milk I use soy and rice milk

I also have a breadman ultimate plus bread maker with gluten free setting that I can use.

So far none of my recipes I have tried have came out right. They either fall with it cools or to rubbery in the middle. Or just dosen't rise right. I've tried different yeast. I've tried recipe without yeast. Nothing is working right. Can some one please help me find a recipe that will work.

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

Celiac.com Sponsor (A8-M):


purple Community Regular
purple
Posted

We seldom eat bread but these recipes I have saved:

I make this one often for my dd.

Open Original Shared Link

You bake it in a square pan and it tastes good. You could probably sub the millet for rice, gourmet or more sorghum. It makes great egg free french toast. Open Original Shared Link I use maple syrup for the molasses.

This one I have not tried but looks delicious. Its in grams so you need to convert it.

Open Original Shared Link

This one everyone loves and if you read ALL the tips not only you will learn alot but some have posted how to make it egg free. I made it once with eggs and it was really good.

https://www.celiac.com/gluten-free/index.php?showtopic=28633

then click on the link posted #190906 and read the comment by "cooksafe" to make it egg free.

Tip: I copied the recipe, then as I was reading ALL the tips I found, I wrote down what everyone subbed for each item next to it. You will find its very forgiving.

Example:

garfava flour- sub sorghum or brown rice

flaxseed meal-sub buckwheat, almondmeal

honey-sub sugar

You can compare it with these:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

someone used egg replacer on this one too and a bread machine

Once again, be sure to read all the tips.

Plz let us know what recipe you find/try and your results so we can all try it too...Thanks!

purple Community Regular
purple
Posted

I just found a simple recipe for rolls, but I don't have 2 of the ingredients, so I can't try them for awhile <_<

I wonder if they would make good hamburger buns??

Open Original Shared Link

FYI anyone, there is a "really easy cashew cookie" recipe on the above link

no dairy or eggs and gluten-free.

purple Community Regular
purple
Posted
I'm needing help finding bread recipes. My family is on a gluten, egg, milk and whey free diet.

Here is a list of flours and starches i have.

Tapioca flour

White rice flour

Gourment flour blend

Corn starch

potato starch

sweet sorghum flour

garbanzo and fava flour

potato starch flour

xantham gum

For egg replacer

ener-g egg replacer

knox unflavored gelatine

applesause

For milk I use soy and rice milk

I also have a breadman ultimate plus bread maker with gluten free setting that I can use.

So far none of my recipes I have tried have came out right. They either fall with it cools or to rubbery in the middle. Or just dosen't rise right. I've tried different yeast. I've tried recipe without yeast. Nothing is working right. Can some one please help me find a recipe that will work.

I found this one too, that I had saved along time ago but never tried it and you have all the ingredients, plus its made in a bread machine:

https://www.celiac.com/gluten-free/index.php?showtopic=47471

I hope it works for you!

Wonka Apprentice
Wonka
Posted

Have you tried making flat bread? I use Kate's recipe from gluten free gobsmacked Open Original Shared Link I skip the milk powder and sub rice milk for the water and it works brilliantly. Makes a good sandwich wrap and is also great as a dipping bread too (I've had non-gluten-free people request this recipe, it's that good).

purple Community Regular
purple
Posted
Have you tried making flat bread? I use Kate's recipe from gluten free gobsmacked Open Original Shared Link I skip the milk powder and sub rice milk for the water and it works brilliantly. Makes a good sandwich wrap and is also great as a dipping bread too (I've had non-gluten-free people request this recipe, it's that good).

Thanks for posting, Wonka. This recipe is almost identical to the focaccia I posted previously. I love its flavor, so I know your recipe will be yummy. I read somewhere else that you can sub a protein for the powdered milk, like almond or coconut flour, so I think I will try it. Non dairy powdered milk is expensive when you only need a little. <_< But first I will try the milk, thanks for the tip. That sandwich looks delicious!

Here is the focaccia recipe again in case someone wants to compare it:

Open Original Shared Link

I sometimes put some ground flax seed in it like 1-3 tsps.

Wonka Apprentice
Wonka
Posted

Thanks Purple. I don't come on the site often so I'm glad you have reposted it.

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

Celiac.com Sponsor (A8-M):


heavy Apprentice
heavy
Posted
  • Author
We seldom eat bread but these recipes I have saved:

I make this one often for my dd.

Open Original Shared Link

You bake it in a square pan and it tastes good. You could probably sub the millet for rice, gourmet or more sorghum. It makes great egg free french toast. Open Original Shared Link I use maple syrup for the molasses.

This one I have not tried but looks delicious. Its in grams so you need to convert it.

Open Original Shared Link

This one everyone loves and if you read ALL the tips not only you will learn alot but some have posted how to make it egg free. I made it once with eggs and it was really good.

https://www.celiac.com/gluten-free/index.php?showtopic=28633

then click on the link posted #190906 and read the comment by "cooksafe" to make it egg free.

Tip: I copied the recipe, then as I was reading ALL the tips I found, I wrote down what everyone subbed for each item next to it. You will find its very forgiving.

Example:

garfava flour- sub sorghum or brown rice

flaxseed meal-sub buckwheat, almondmeal

honey-sub sugar

You can compare it with these:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

someone used egg replacer on this one too and a bread machine

Once again, be sure to read all the tips.

Plz let us know what recipe you find/try and your results so we can all try it too...Thanks!

I tried the gluten free flax bread. The first time it didnt rise but it tasted great! I just got thru making a batch. This time i heated my liquids to 110* then sprinkled my yeast on top and let it set for about 3-5 min. Then added it to the dry ingredents and put it into a warm, greased muffin pan. They risen up just find a little doughy but they taste great. My first rolls or even bread from scratch that we could actually eat. Thank you so much for these recipes.

I'm still tring to figure out how to convert grams to cups for the other recipe. I'll let you know once I figure it out. Thanks again.

Wonka Apprentice
Wonka
Posted
I'm still tring to figure out how to convert grams to cups for the other recipe.

Open Original Shared Link

purple Community Regular
purple
Posted

I found an easy, yummy recipe! It fell, darn, but here is the recipe:

Open Original Shared Link

Karina lists the directions for both bread machine and oven directions. Be sure to read the comments at the end of her recipe.

Here are my results:

I CAN"T STOP EATING IT AND I AM A GLUTEN PERSON!

I followed the recipe exactly using I packet of rapid rise yeast in 1 1/4 cups warm water. I used agave nectar. Water with the Ener G egg replacer, for 1 egg.

I don't have a non-gluten bread machine so I followed the oven directions. I let it rise 25 minutes, just to the rim of a 6x10" GREASED, glass baking dish. It baked 40 minutes. When I flipped it out to bake it 10 more minutes for the crusty edges, it fell. My slices look exactly like hers except 1/2 as wide and moist looking.

I assume it fell b/c it stuck to the dish, I didn't spray it very much in one place. And I think it has too much liquid. So I will cut back a little. Also I might need to bake it a few more minutes. We live in the mountains and its been raining buckets for 2 days, could be part of it too. I haven't baked but a couple of actual gluten-free loaves but this one is a winner!

It tastes SOOO GOOD!

When my dd gets home after spring break, I will try it again and some rolls too. I know she will love this recipe.

:ph34r: Well I just can't stop sampling it, I just had some with peanut butter...mmm

Wonka Apprentice
Wonka
Posted

I found an easy, yummy recipe! It fell, darn, but here is the recipe:

Open Original Shared Link

After reading that recipe, I know that it would fall if I baked it. The humidity here is problematic for gluten free bread, so I always have to reduce the liquid in most gluten-free bread recipes by 2 Tbsp or up to 1/4 cup depending on the recipe. I love to cook and bake, but bread baking has been my biggest challenge (and I have 25 years of gluten bread baking under my belt).

purple Community Regular
purple
Posted

There is a new bread recipe posted on Karina's blog...just love her recipes:

Open Original Shared Link

Bread machine and oven directions.

I gotta try it soon!

Archived

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

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


  • Member Statistics

    • Total Members
      132,202
    • Most Online (within 30 mins)
      7,748
    PatBurnham
    Newest Member
    PatBurnham
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      NCGS does not cause damage to the small bowel villi so, if indeed you were not skimping on gluten when you had the antibody blood testing done, it is likely you have celiac disease.
    • Scott Adams
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Scott Adams · Posted

      I will assume you did the gluten challenge properly and were eating a lot of gluten daily for 6-8 weeks before your test, but if not, that could be the issue. You can still have celiac disease with negative blood test results, although it's not as common:  Clinical and genetic profile of patients with seronegative coeliac disease: the natural history and response to gluten-free diet: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5606118/  Seronegative Celiac Disease - A Challenging Case: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441776/  Enteropathies with villous atrophy but negative coeliac serology in adults: current issues: https://pubmed.ncbi.nlm.nih.gov/34764141/  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      I'm very confused... My blood test came out negative, I checked all antibodies. I suppose my Total IgA levels are normal (132 mg/dl), so the test should be reliable. Still, I'm not relieved as I can't tolerate even a single biscuit. I need to talk to my doctor about whether a duodenal biopsy is necessary. But it is really possible to have intestinal damage despite having a seronegative results? I have really strong symptoms, and I don't want to keep skipping university lectures or being bedridden at home.
    • Scott Adams
      CT with contrast.

      By Scott Adams · Posted

      They may want to also eliminate other possible causes for your symptoms/issues and are doing additional tests.  Here is info about blood tests for celiac disease--if positive an endoscopy where biopsies of your intestinal villi are taken to confirm is the typical follow up.    
    • Scott Adams
      New labs are now very elevated

      By Scott Adams · Posted

      In the Europe the new protocol for making a celiac disease diagnosis in children is if their tTg-IgA (tissue transglutaminase IgA) levels are 10 times or above the positive level for celiac disease--and you are above that level. According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy: Blood Test Alone Can Diagnose Celiac Disease in Most Children and Adults TGA-IgA at or Above Five Times Normal Limit in Kids Indicates Celiac Disease in Nearly All Cases No More Biopsies to Diagnose Celiac Disease in Children! May I ask why you've had so many past tTg-IgA tests done, and many of them seem to have been done 3 times during short time intervals?    
×
×
  • 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.