Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

The Best Bread Crumbs I'Ve Had Yet!

Roda

By Roda
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Roda Rising Star
Roda
Posted

I have several, but I choose Crusty kalamata olive and rosemary bread:

Open Original Shared Link Thanks to Rachelle for posting this.

This recipe was posted in Favorite recipes for last year. I have made this bread twice. The flavor was good but too dense for me. Instead of using olives I took cloves of garlic and sliced them and added it to the batter. (I used quite a few cloves maybe 1/2 head) So not wanting to waste it, I dried it and made bread crumbs. I mixed it with some plain ones I had in the freezer made from a Pamela's mix. My husband made me chicken parm out of the mixture of crumbs tonight. OMG! It was the best he has ever made! :wub: I asked him if he seasoned the crumbs (we usually use italian seasoning and mix it in what we are using) and he said all he did was add salt and pepper. He even commented on how "well" he did. He says to me, "I guess we have a great bread crumb now." I think I will keep mixing it half with plain crumbs. The rosemary and garlic from the bread was very good and not overpowering. I also cubed some of the bread and made croutons out of it and they were good too.

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

Celiac.com Sponsor (A8-M):


Dada2hapas Rookie
Dada2hapas
Posted

Could you re-post the link to the recipe, or the recipe itself here? The link doesn't seem to go to the recipe, and I'd love to try it. :D Thanks!

Roda Rising Star
Roda
Posted
  • Author

Oh,I forgot when I tried to link it from the other topic it did't work either. This should do the trick!

Open Original Shared Link

If you make it, let me know if you get it to rise decent. Mine didn't, but it could have been the extra long stoneweare pan I was using. I think I will proof my yeast first next time too.

katinagj Apprentice
katinagj
Posted

Oh it sounds yummy! Thanks for posting the recipe, I bookmarked it :)

Archived

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

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


  • Member Statistics

    • Total Members
      130,524
    • Most Online (within 30 mins)
      7,748
    cjv123
    Newest Member
    cjv123
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Russ H
      symptoms.

      By Russ H · Posted

      Although sensitivity to gluten varies between individuals, multiple research studies suggest that consuming up to 10 mg of gluten a day is safe for most people with coeliac disease. Wheat flour contains approximately 10% gluten by weight, so this is equivalent to 100 mg of flour, or a piece of wheat bread the size of a small pea. There is a case report of farmers with coeliac disease developing symptoms from inhaling gluten containing dust from cattle feed but that is an extreme example and they were exposed to very high concentrations of airborne gluten over a long period of time. In a domestic situation, unless someone is making dough and putting a lot fo flour into the air, I don't think you will get significant airborne exposure. The thing to watch out for is making sure work surfaces, cutlery and utensils are clean. If you have to share a toaster, get some toasting pouches.
    • Fabrizio
      Kan-101

      By Fabrizio · Posted

      So? What do you think it will go ahead? Did you partecipate to this trial? what's the result for yuo? Thanks a lot for your answers!
    • trents
      symptoms.

      By trents · Posted

      You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.
    • Rebeccaj
      symptoms.

      By Rebeccaj · Posted

      @trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine. 
    • knitty kitty
      symptoms.

      By knitty kitty · Posted

      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies.  Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine.  Vitamins are needed to break down histamine released from immune cells like mast cells that get over stimulated and produce histamine at the least provocation as part of the immune response to gluten. This can last even after gluten exposure is ended.  Thiamine supplementation helps calm the mast cells.  Vitamin D helps calm the immune system.  Other B vitamins and minerals are needed to correct the nutritional deficiencies that developed while the villi were damaged and not able to absorb nutrients.  The villi need vitamins and minerals to repair themselves and grow new villi. Focus on eating a nutritional dense, low inflammation diet, like the Autoimmune Protocol Diet, and supplementing to correct dietary deficiencies.  Once your body has the vitamins and minerals needed, the body can begin healing itself.  You can have nutritional deficiencies even if blood tests say you have "normal" blood levels of vitamins.  Blood is a transport system carrying vitamins from the digestive system to organs and tissues.  Vitamins are used inside cells where they cannot be measured.   Please discuss with your doctor and dietician supplementing vitamins and minerals while trying to heal.  
×
×
  • Create New...