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

1st Loaf Of gluten-free Bread

twe0708

Recommended Posts

twe0708 Community Regular
twe0708
Posted

Here is my first loaf of bread with my new bread maker. This is Sorghum Flour Bread. Is the top supposed to look like that? It does taste good and my kids like eating it with butter.

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


Swimmr Contributor
Swimmr
Posted

Mine NEVER looks that fluffy inside...how did you DO it?

homemaker Enthusiast
homemaker
Posted
Here is my first loaf of bread with my new bread maker. This is Sorghum Flour Bread. Is the top supposed to look like that? It does taste good and my kids like eating it with butter.

Open Original Shared Link

Great Job...I love Sorghum Bread...I find Sorghum Bread to be the best bread for sandwiches...I love the flavor...so much better than store bought...

twe0708 Community Regular
twe0708
Posted
  • Author
Mine NEVER looks that fluffy inside...how did you DO it?

In a bread maker and this is the recipe I found on this site. I just poured it all in the pan of my bread maker and it did all the mixing for me. The recipe directions is for a pan but I went with the ingredients recommended and used Bob's Red Mill Flour

2

twe0708 Community Regular
twe0708
Posted
  • Author
Great Job...I love Sorghum Bread...I find Sorghum Bread to be the best bread for sandwiches...I love the flavor...so much better than store bought...

Thanks. Do I need to store it in the refrigerator or can I leave it out as long as it's wrapped up?

homemaker Enthusiast
homemaker
Posted
Thanks. Do I need to store it in the refrigerator or can I leave it out as long as it's wrapped up?

Either is fine...but it will last longer if you completely cool it, slice it and place the slices in a zip lock bag and take out the slices as needed...

Enjoy! Don't be afraid to experiment... and have some fun with it...have the kids help, they will love it!

Ahorsesoul Enthusiast
Ahorsesoul
Posted

I love the photo of your first bread. Hope it tastes good.

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

Celiac.com Sponsor (A8-M):


homemaker Enthusiast
homemaker
Posted

There is also a great blog called "The Gluten Free Homemaker" she has a great sorghum recipe too...I like to increase the sugar in this one...

It is a favorite

Gluten-Free Sorghum Bread (credit to the Gluten Free Homemaker)

Ingredients

* 1 1/3 c. sorghum flour

* 2/3 c. brown sweet rice flour ( I use white sweet rice flour)

* 1 c. tapioca starch

* 1 Tb. yeast (instant or rapid rise)

* 2 tsp. xanthan gum

* 3/4 tsp. salt

* 1 Tb. sugar ( I use about 1/4 cup white sugar)

* 1 c. water minus 2 Tb. (105-115 degrees)

* 4 eggs

* 1/4 c. oil

* 1 tsp. vinegar

Instructions

Combine the dry ingredients in a large mixing bowl. Add the eggs, oil, water and vinegar. Beat with a hand mixer for several minutes (I mixed about 2 minutes so try 4). Be careful because the dough will crawl up the beaters to the mixer.

Transfer the dough to a bread machine. I made a custom setting on my machine to skip the mixing. I had it rise 30 minutes and bake 55 minutes at 336 degrees.

TrillumHunter Enthusiast
TrillumHunter
Posted

I wet a small silicon scraper and smooth down the top before it rises. It makes it look nicer and the slices are more even.

The bread looks great!

AJSmom Rookie
AJSmom
Posted

That looks wonderful...I must try it. My son doesn't like rice flour breads. I have found he like Gluten-Free pantry Best Sandwich bread. I do have a hard time finding it here. The last time I found it I bought 3 boxes.

This one looks good too, thank you for posting

DMarie Apprentice
DMarie
Posted

The tops of many of my loaves of bread often look like that (sort of sunken). Most of them tasted good - but I was frustrated with why it looked so wonderful as it was cooking - then all of a sudden it would "deflate." <_<

I read that this is an indication of too much liquid. So, I have been experimenting with one recipe that I really like - and taking out a little water each time. I just made a loaf last night - and am happy to say - it did not deflate! :lol:

Now - if I can just figure out the trick to having a bread that is of taller stature! ;) I like my bread, but it is so "short". I believe this is part and parcel of gluten-free breads - but am holding out hope that eventually I can have bread that is just a bit closer in size to what I would like my sandwich bread to be.

homemaker Enthusiast
homemaker
Posted
The tops of many of my loaves of bread often look like that (sort of sunken). Most of them tasted good - but I was frustrated with why it looked so wonderful as it was cooking - then all of a sudden it would "deflate." <_<

I read that this is an indication of too much liquid. So, I have been experimenting with one recipe that I really like - and taking out a little water each time. I just made a loaf last night - and am happy to say - it did not deflate! :lol:

Now - if I can just figure out the trick to having a bread that is of taller stature! ;) I like my bread, but it is so "short". I believe this is part and parcel of gluten-free breads - but am holding out hope that eventually I can have bread that is just a bit closer in size to what I would like my sandwich bread to be.

I had those troubles too...

Just a few questions...

Do you use a breadmaker or do you use a mixer and oven method?

and what size pan do you use...if you use an over method

There is a slightly smaller pan than the usual size 9x 5

The size pan by Chicago Metallic is their 1 lb bread pan

Dimensions 8 1/2" x 4 1/2" x 2 3/4" high

this should give you a higher loaf....

Let the dough rise till just slightly above pan before baking

twe0708 Community Regular
twe0708
Posted
  • Author
I had those troubles too...

Just a few questions...

Do you use a breadmaker or do you use a mixer and oven method?

and what size pan do you use...if you use an over method

There is a slightly smaller pan than the usual size 9x 5

The size pan by Chicago Metallic is their 1 lb bread pan

Dimensions 8 1/2" x 4 1/2" x 2 3/4" high

this should give you a higher loaf....

Let the dough rise till just slightly above pan before baking

Quick questions for homemaker: Is my bread supposed to be a little darker?

DMarie Apprentice
DMarie
Posted
I had those troubles too...

Just a few questions...

Do you use a breadmaker or do you use a mixer and oven method?

and what size pan do you use...if you use an over method

There is a slightly smaller pan than the usual size 9x 5

The size pan by Chicago Metallic is their 1 lb bread pan

Dimensions 8 1/2" x 4 1/2" x 2 3/4" high

this should give you a higher loaf....

Let the dough rise till just slightly above pan before baking

My directions for the loaf I am "experimenting" with are for mixer/oven method. I eventually plan to try my bread maker - but wanted to get to where I was happy with this method.

I have 9x5 bread pans. The recipe I am using actually calls for two 8x4 pans. I don't have that size - and I would definitely have short loaves if I split the bread "batter" between two 9x5 pans. My 9x5 pan is about half full when I let it rise. I do let it rise until it is just above the top edge of the pan.

I have looked for 8x4 pans at local stores (meaning Targe and WalMart ;) ) and have not seen them. I know I could get them off of Amazon - but I am trying to stay off Amazon and spending $$$. Next time I order my gluten-free Oats I think I will look up this size of bread pan and order. Would be worth it to me to have a higher loaf! Plus - I will get 2 loaves from my recipe - and I suspect that it might be "fluffier" inside as well (though I am not unhappy with my texture/taste now). :P

homemaker Enthusiast
homemaker
Posted
Quick questions for homemaker: Is my bread supposed to be a little darker?

It could be...check your breakmaker's manual...Your machine might be able to select the length of time it bakes for a darker crust....

homemaker Enthusiast
homemaker
Posted
My directions for the loaf I am "experimenting" with are for mixer/oven method. I eventually plan to try my bread maker - but wanted to get to where I was happy with this method.

I have 9x5 bread pans. The recipe I am using actually calls for two 8x4 pans. I don't have that size - and I would definitely have short loaves if I split the bread "batter" between two 9x5 pans. My 9x5 pan is about half full when I let it rise. I do let it rise until it is just above the top edge of the pan.

I have looked for 8x4 pans at local stores (meaning Targe and WalMart ;) ) and have not seen them. I know I could get them off of Amazon - but I am trying to stay off Amazon and spending $$$. Next time I order my gluten-free Oats I think I will look up this size of bread pan and order. Would be worth it to me to have a higher loaf! Plus - I will get 2 loaves from my recipe - and I suspect that it might be "fluffier" inside as well (though I am not unhappy with my texture/taste now). :P

Bed and Bath has a good selection of Chicago Metallic Bread Pans of that size...

DMarie Apprentice
DMarie
Posted
Bed and Bath has a good selection of Chicago Metallic Bread Pans of that size...

Thanks for the tip! We have Bed and Bath stores where I live. Guess I will be going shopping now... :P

Archived

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

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


  • Member Statistics

    • Total Members
      132,017
    • Most Online (within 30 mins)
      7,748
    Sjcucinotta
    Newest Member
    Sjcucinotta
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • sleuth
      Nicotine Gum For Gluten Symptoms.. Am I Crazy?

      By sleuth · Posted

      He is not just a psychiatrist.  He is also a neuroscientist.  And yes, I have already read those studies.   I agree with benfotiamine.  This is short term while glutened/inflammation occurs.  As I had already mentioned, these symptoms no longer exist when this phase passes.  And yes, I know that celiac is a disease of malnutrition.  We are working with a naturopath.
    • knitty kitty
      Nicotine Gum For Gluten Symptoms.. Am I Crazy?

      By knitty kitty · Posted

      Please do more research before you settle on nicotine. Dr. Paul New house is a psychiatrist.  His latest study involves the effect of nicotine patches on Late Life Depression which has reached no long term conclusions about the benefits.   Effects of open-label transdermal nicotine antidepressant augmentation on affective symptoms and executive function in late-life depression https://pubmed.ncbi.nlm.nih.gov/39009312/   I'm approaching the subject from the Microbiologist's point of view which shows nicotine blocks Thiamine B1 uptake and usage:   Chronic Nicotine Exposure In Vivo and In Vitro Inhibits Vitamin B1 (Thiamin) Uptake by Pancreatic Acinar Cells https://pubmed.ncbi.nlm.nih.gov/26633299/   While supplementation with thiamine in the form Benfotiamine can protect from damage done by  nicotine: Benfotiamine attenuates nicotine and uric acid-induced vascular endothelial dysfunction in the rat https://pubmed.ncbi.nlm.nih.gov/18951979/   I suggest you study the beneficial effects of Thiamine (Benfotiamine and TTFD) on the body and mental health done by Dr. Derrick Lonsdale and Dr. Chandler Marrs.  Dr. Lonsdale had studied thiamine over fifty years.   Hiding in Plain Sight: Modern Thiamine Deficiency https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/ I suggest you read their book Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition.     Celiac Disease is a disease of malabsorption causing malnutrition.  Thiamine and benfotiamine: Focus on their therapeutic potential https://pmc.ncbi.nlm.nih.gov/articles/PMC10682628/
    • sleuth
      Nicotine Gum For Gluten Symptoms.. Am I Crazy?

      By sleuth · Posted

      Thanks for your response.  Everything you mentioned he is and has been doing.  Tobacco is not the same as nicotine.  Nicotine, in the form of a patch, does not cause gastrointestinal irritation.  Smoking does. He is not smoking.  Please do your research before stating false information. Dr. Paul Newhouse has been doing research on nicotine the last 40 years at Vanderbilt University Medical Center.  
    • Jmartes71
      Fighting for a name

      By Jmartes71 · Posted

      Im so frustrated and still getting the run around trying to reprove my celiac disease which my past primary ignored for 25 years.I understand that theres a ray of medical that doctors are limited too but not listening and telling the patient ( me) that im not as sensitive as I think and NOT celiac!Correction Mr white coat its not what I think but for cause and affect and past test that are not sticking in my medical records.I get sick violently with foods consumed, not eating the foods will show Im fabulous. After many blood draws and going through doctors I have the HLA- DQ2 positive which I read in a study that Iran conducted that the severity in celiac is in that gene.Im glutenfree and dealing with related issues which core issue of celiac isn't addressed. My skin, right eye, left leg diagestive issues affected. I have high blood pressure because im in pain.Im waisting my time on trying to reprove that Im celiac which is not a disease I want, but unfortunately have.It  has taken over my life personally and professionally. How do I stop getting medically gaslight and get the help needed to bounce back if I ever do bounce back to normal? I thought I was in good care with " celiac specialist " but in her eyes Im good.Im NOT.Sibo positive, IBS, Chronic Fatigue just to name a few and its all related to what I like to call a ghost disease ( celiac) since doctors don't seem to take it seriously. 
    • trents
      Celiac getting dentures

      By trents · Posted

      @Martha Mitchell, your reaction to the lens implant with gluten sounds like it could be an allergic reaction rather than a celiac reaction. It is possible for a celiac to be also allergic to gluten as it is a protein component in wheat, barley and rye.
×
×
  • 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.