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

More Fiber, Bether Texture..?


kannne

Recommended Posts

kannne Explorer

I want to improve my bread recipe. Here in norway we don't have much "cool" stuff like you have in US. We can't buy sorghum flour in the store, they don't have xanthan gum either.. If the store is large they may have buck wheat flour..

But since my friends are going to US I am want them to shop for me.

And if it work in my bread and the people that buy my bread like it I will need to find a way to get it to norway ;)

I have been given an advice to ad Soy Lecithin Granules to the bread. I read that it make the bread get a better texture. Has anyone tried this?

Have anyone tried Inulin powder?

It is supossed to add more fiber to the bread.

Does anyone else has any idea of what I can add to get more fiber into the bread?


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



Celiac.com Sponsor (A8-M):



RiceGuy Collaborator

More fiber won't necessarily give a better texture. Some types of fiber may help more than others. And some can make the texture worse. I have tried inulin powder in bread, and it didn't seem to do much of anything. However, I haven't tried it with my latest techniques, so I could try again and see what happens if you like. Thing is, inulin is a type of Open Original Shared Link molecule, and I read someplace that inulin breaks down into simpler fructose molecules when heated above a certain temperature. So it may not be adding as much fiber as it would appear.

For more fiber, teff flour, unhulled buckwheat flour, bean flours, and even coconut flour, would be the ones I'd try first.

What types of flour do you have access to in Norway? Ordering over the Internet can be expensive, but that may be an option too.

The lecithin won't resolve the problem you're having with the new flour you bought. It can however, improve moistness and shelf life.

kannne Explorer

More fiber won't necessarily give a better texture. Some types of fiber may help more than others. And some can make the texture worse. I have tried inulin powder in bread, and it didn't seem to do much of anything. However, I haven't tried it with my latest techniques, so I could try again and see what happens if you like. Thing is, inulin is a type of Open Original Shared Link molecule, and I read someplace that inulin breaks down into simpler fructose molecules when heated above a certain temperature. So it may not be adding as much fiber as it would appear.

For more fiber, teff flour, unhulled buckwheat flour, bean flours, and even coconut flour, would be the ones I'd try first.

What types of flour do you have access to in Norway? Ordering over the Internet can be expensive, but that may be an option too.

The lecithin won't resolve the problem you're having with the new flour you bought. It can however, improve moistness and shelf life.

In the store:

Rice flour, corn flour/starch, potato starch, soy flour.

Some places: Buck wheat, millet, teff.

Most of the gluten-free flour is "ready" mixes made from wheat starch, corn, potato, teff, rice ++ We have several types but I don't like to use them.

I can order other types of flour on internet but they are very expensive.

The mix I use know contains 6,1% fiber.

RiceGuy Collaborator

Teff will add fiber, flavor, and give a more substantial crust. It also helps with browning in the oven, and has a nice aroma IMO. Millet is usually very similar to sorghum, and can often be used in place of sorghum and rice flours. Buckwheat can be very different from one brand to another. It depends on whether it has been hulled before milling, and the variety of buckwheat being used. I find it is generally better for sweetbreads than for sandwich-type breads, as it provides a more delicate crumb (texture inside the bread). Unhulled buckwheat flour will be brownish-gray, while the hulled type is typically off-white or light gray, more similar to rice flour. The unhulled type has more fiber content.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,375
    • Most Online (within 30 mins)
      7,748

    PCS
    Newest Member
    PCS
    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

    • Rogol72
      A friend of mine is in the bar trade most of his life and has never heard of lines being mixed for different type of beers and ciders. Better to stick with cans.
    • Rejoicephd
      Thanks very much for confirming my suspicion @Scott Adams! That helps a lot because I'm really trying to track down and get rid of these sources of cross-contact and so I'm going to just rule out the draft ciders and hope that helps. Also @Rogol72 its nice to hear you haven't had a problem on that side of the pond - draft cider lines being used for cider only certainly sounds like the right way to do it, but I think that must not always be practiced over here! 
    • Zuma888
      I didn't ask a doctor about this actually. I did ask several doctors a long time ago and they told me gluten has nothing to do with hashimoto's. One of them told me to do a gluten challenge to test for celiac, but at the time I was in graduate school so couldn't afford to be even more ill than I was. If you have the symptoms, I really don't advise you to do a gluten challenge. It messed me up mentally and physically for months. At the same time, I benefitted from doing the challenge in the sense that it convinced me that all my symptoms were truly from gluten - even stuff like insomnia! So now I am terrified to eat gluten, whereas before I would have a little once in a while and not notice anything dramatic. 
    • Winnie-Ther-Pooh
      I am in a similar situation where I can't feasibly do a gluten challenge but have all the symptoms and I have 2 celiac genes. I'm curious if your doctor advised you to eat as if you had a diagnosis or if they were more dismissive about it. 
    • Zuma888
      Negative, although I had most of the symptoms of celiac disease. I now eat as if I had a diagnosis.
×
×
  • Create New...