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

How To Make The Bread Darker?

kannne

Recommended Posts

kannne Explorer
kannne
Posted

I use a gluten free flour blend that is high in fiber, but it is very white. So when I make bread people think it is loaf. I make lots of bread every week for 5 families because they don

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

Celiac.com Sponsor (A8-M):


missy'smom Collaborator
missy'smom
Posted

I use a gluten free flour blend that is high in fiber, but it is very white. So when I make bread people think it is loaf. I make lots of bread every week for 5 families because they don

Takala Enthusiast
Takala
Posted

I use a gluten free flour blend that is high in fiber, but it is very white. So when I make bread people think it is loaf. I make lots of bread every week for 5 families because they don

kannne Explorer
kannne
Posted
  • Author

Thanks for answer.

I now it is a stupid question and I don't care but the people I bake to do care.

CIMG2067.webp

missy'smom Collaborator
missy'smom
Posted

Thanks for answer.

I now it is a stupid question and I don't care but the people I bake to do care.

It's not a stupid question at all. It's just that the word "loaf" refers to the shape of the bread, not the color so I thought maybe you intended to use another word but I couldn't imagine what it could be. It was the wording that was confusing to me, not the subject. It's understandable that people can have feelings about things being a certain color, texture etc.

kareng Grand Master
kareng
Posted

Thanks for answer.

I now it is a stupid question and I don't care but the people I bake to do care.

CIMG2067.webp

I think that bread looks beautiful! Pass me a piece ;)

Shenno Newbie
Shenno
Posted

I think that bread looks beautiful! Pass me a piece ;)

I agree, I think it looks great! I will take a piece and the recipe.

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

Celiac.com Sponsor (A8-M):


kannne Explorer
kannne
Posted
  • Author

I don't use any recipe.. I just mix what I have until I get the right texture ;)

About the spelling: In norwegian we say "loff" to a white bread and "kneip" to a darker bread. So thats why I thought that Loaf must be the same as loff.

What do you call a white bread in english?

missy'smom Collaborator
missy'smom
Posted

About the spelling: In norwegian we say "loff" to a white bread and "kneip" to a darker bread. So thats why I thought that Loaf must be the same as loff.

What do you call a white bread in english?

Now, I understand.

I just call it "white bread" :lol: and a darker bread "whole grain bread".

Please don't feel that I was picking on your English. My own husband is a non-native speaker. I just wanted to understand so that I could offer the best help.

I agree with others, your bread looks very good!

kannne Explorer
kannne
Posted
  • Author

Now, I understand.

I just call it "white bread" :lol: and a darker bread "whole grain bread".

Please don't feel that I was picking on your English. My own husband is a non-native speaker. I just wanted to understand so that I could offer the best help.

I agree with others, your bread looks very good!

No problem :)

I just want to learn ;)

nina Rookie
nina
Posted

Thanks for answer.

I now it is a stupid question and I don't care but the people I bake to do care.

CIMG2067.webp

Your bread looks beautiful!I have seen in some whole grain breads cocoa powder as an ingredientm maybe you can try.

Ramie Newbie
Ramie
Posted

I do know what people mean by liking a dark bread, I do as well. I make a Flax Bread that looks dark like whole wheat bread, and has that texture as well. Perhaps if you add 1/4 cup flax seed meal, you will get the results you want. If you would like the recipe I could give post.

JNBunnie1 Community Regular
JNBunnie1
Posted

I don't use any recipe.. I just mix what I have until I get the right texture ;)

About the spelling: In norwegian we say "loff" to a white bread and "kneip" to a darker bread. So thats why I thought that Loaf must be the same as loff.

What do you call a white bread in english?

Well, tell us what you're mixing! That bread looks amazing.

  • 1 month later...
kannne Explorer
kannne
Posted
  • Author

Well, tell us what you're mixing! That bread looks amazing.

White rice flour, maize starch, husk, lupin flour, pofiber, xanthangum, maize flour ++

irish daveyboy Community Regular
irish daveyboy
Posted

White rice flour, maize starch, husk, lupin flour, pofiber, xanthangum, maize flour ++

To darken the bread add Buckwheat flour or dark teff + Black Strap Molasses instead of sugar.

Presume the 'Husk' is Psyllium husk for added fibre.

Best Regards,

David

kannne Explorer
kannne
Posted
  • Author

To darken the bread add Buckwheat flour or dark teff + Black Strap Molasses instead of sugar.

Presume the 'Husk' is Psyllium husk for added fibre.

Best Regards,

David

I have tried several things the last weeks. I have tried adding teff flour but then the bread did not look good.

MartialArtist Apprentice
MartialArtist
Posted

I use a gluten free flour blend that is high in fiber, but it is very white. So when I make bread people think it is loaf. I make lots of bread every week for 5 families because they don

kannne Explorer
kannne
Posted
  • Author

I have told them :)

I have decided not to change my "original" recipe but I have created a new recipe using cocoa and millet. They really like it. I will take some pictures tomorrow.

I need to make 12 bread :)

DSC00423.webp

kannne Explorer
kannne
Posted
  • Author

Normal bread:

IMG_2148.webp

With cocoa and millet:

IMG_2132.webp

IMG_2136.webp

I think it looks good. I hope I one day can eat them!

I have made maybe 200 bread of this type but I have never tasted them because I need to do SCD ;)

Mack the Knife Explorer
Mack the Knife
Posted

Bette Hagman uses a Rye flavor powder to make gluten free rye bread. That might help.

It doesn't seem to be commonly available though. She lists her supplier as Authentic Foods in California but I don't know if it is sold anywhere else.

RiceGuy Collaborator
RiceGuy
Posted

The color of buckwheat flour depends greatly on how it is milled. Most brands in the USA are very light in color, often off-white to beige in shade, or similar to white rice flour. Brown teff could be a good choice, though the flavor may be another matter to consider, depending upon how dark you want the bread to be. Add some caraway seed and it can be reminiscent of "rye" bread. Brown rice flour is another, but personally I've found rice flours to be gritty compared to all other gluten-free flours. Nut meal such as almond will not only darken the bread, but add a nutty, more hardy flavor.

<EDIT>

Didn't see your latest posts. Looks like your customers didn't want as dark a bread as a "whole grain" or rustic type of bread. You may therefore want to try ivory teff, as it has a light brown/tan color. It also imparts a nice aroma IMO. Amaranth also gives a nice flavor and aroma, and helps more with browning in the oven.

RiceGuy Collaborator
RiceGuy
Posted

Some additional ideas I thought of:

1) Try dark roast carob powder instead of cocoa, as it is not bitter.

2) Try mesquite flour, which has a wonderful aroma and flavor. It has a color and flavor similar to mocha, cocoa and cinnamon combined.

3) Some bean flours can add a nice color. Black bean flour is one of the darkest I am aware of, though I've not tried it. Bean flours can also provide a nice texture, plus greater nutritional value than most other flours.

Archived

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

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


  • Member Statistics

    • Total Members
      131,550
    • Most Online (within 30 mins)
      7,748
    Blough
    Newest Member
    Blough
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.