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

  • 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.