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

Refried Bean Bread


Juliebove

Recommended Posts

Juliebove Rising Star

Would prefer one that didn't use eggs or dairy as well. I just watched an old "Baking With Julia" episode that I had seen before. The chef on there made bread using canned refried beans and Mexican type seasonings. She not only made a loaf of bread with this but made something like a pizza with it as well. Sounded really delicous when I first saw this episode many years ago but I didn't have a bread machine back then. I have one now! I have done a search for recipes and see a lot of them listed but no gluten-free ones. I sure would like to make this!

Thanks!


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



Celiac.com Sponsor (A8-M):



purple Community Regular

You could try to make this refried bean pie to satisfy a craving until someone comes up with a recipe.

Open Original Shared Link

I don't know if you could make it in a pizza pan and pick up the slices or if you'd need to eat it with a fork.

I use an all purpose baking mix or sometimes just use a gluten-free flour mix with 1 tsp. baking powder, 1/4 tsp. baking soda and 1/2 tsp. xanthan gum. Experiment...

What about a yeast bread made with pumpkin and sub it for the beans and change the spices. My gluten bread machine book has a recipe if I remember correctly :huh:

It probably has eggs and it would need to be converted but someone else might have a pumpkin yeast bread recipe with their gluten-free bread maker...IDK

Also you could post a link and someone could convert it...not me I don't have a gluten-free bread machine so I'm inexperienced for now :rolleyes:

Sounds like a yummy pizza crust to me!

Juliebove Rising Star
You could try to make this refried bean pie to satisfy a craving until someone comes up with a recipe.

Open Original Shared Link

I don't know if you could make it in a pizza pan and pick up the slices or if you'd need to eat it with a fork.

I use an all purpose baking mix or sometimes just use a gluten-free flour mix with 1 tsp. baking powder, 1/4 tsp. baking soda and 1/2 tsp. xanthan gum. Experiment...

What about a yeast bread made with pumpkin and sub it for the beans and change the spices. My gluten bread machine book has a recipe if I remember correctly :huh:

It probably has eggs and it would need to be converted but someone else might have a pumpkin yeast bread recipe with their gluten-free bread maker...IDK

Also you could post a link and someone could convert it...not me I don't have a gluten-free bread machine so I'm inexperienced for now :rolleyes:

Sounds like a yummy pizza crust to me!

The bean bake sounds sort of like my taco pizza.

I don't know about a yeast bread with pumpkin in it. All of the pumpking breads I've seen have been quick breads.

I don't have an actual recipe for the bean bread. Just did a quick search and came up with tons. I liked that it would have protein in it. Would make a good snack.

RiceGuy Collaborator

As an alternative to canned refried beans, or going through the trouble of making them from scratch, I wonder if Open Original Shared Link would work. Some of the others on that page look interesting too.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,035
    • Most Online (within 30 mins)
      7,748

    bostonbell
    Newest Member
    bostonbell
    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

    • Jmartes71
      Thankyou so much for your words.Its a hard battle when a supposed well known hospital whose celiac " specialist " has down played me because my colon looks fine and put it in my medical and so pcp doesn't take seriously. In their eyes we all carry that gene.Im having alot of bad days trying to be positive because of it.
    • Scott Adams
      Your experience is both shocking and critically important for the community to hear, underscoring the terrifying reality that cross-contamination can extend into the most unexpected and invasive medical devices. It is absolutely devastating that you had to endure six months of sickness and ultimately sustain permanent vision loss because a doctor dismissed your legitimate, life-altering condition. Your relentless research and advocacy, from discovering the gluten in MMA acrylic to finding a compassionate prosthodontist, is a testament to your strength in a system that often fails celiac patients. While the scientific and medical consensus is that gluten cannot be absorbed through the skin or eyes (as the molecules are too large to pass through these barriers), your story highlights a terrifying gray area: what about a substance *permanently implanted inside the body*, where it could potentially shed microparticles or cause a localized immune reaction? Your powerful warning about acrylic lenses and the drastic difference with the silicone alternative is invaluable information. Thank you for sharing your harrowing journey and the specific, severe neurological symptoms you endure; it is a stark reminder that celiac is a systemic disease, and your advocacy is undoubtedly saving others from similar trauma.
    • Scott Adams
      Those are driving distance from me--I will try to check them out, thanks for sharing!
    • Scott Adams
      I am so sorry you're going through this bad experience--it's difficult when your own lived reality of cause and effect is dismissed by the very professionals meant to help you. You are absolutely right—your violent physical reactions are not "what you think," but undeniable data points, and it's a form of medical gaslighting to be told otherwise, especially when you have a positive HLA-DQ2 gene and a clear clinical picture. Since your current "celiac specialist" is not addressing the core issue or your related conditions like SIBO and chronic fatigue, it may be time for a strategic pivot. Instead of trying to "reprove" your celiac disease to unwilling ears, consider seeking out a new gastroenterologist or functional medicine doctor, and frame the conversation around managing the complications of a confirmed gluten-free diet for celiac disease. Go in and say, "I have celiac disease, am strictly gluten-free, but I am still suffering from these specific complications: SIBO, chronic fatigue, dermatological issues, and high blood pressure linked to pain. I need a partner to help me address these related conditions." This shifts the focus from a debate about your diagnosis to a collaborative plan for your current suffering, which is the help you truly need and deserve to work toward bouncing back.
    • NanCel
      Hello, no I had to have them re done and then used a liner over the top.  Many dentists are not aware of the celiac effects.  Best of luck.   There is other material, yet, very expensive.
×
×
  • 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.