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
      130,178
    • Most Online (within 30 mins)
      7,748

    devosme
    Newest Member
    devosme
    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

    • ValerieC
      Does anybody know of a guide that ranks reevaluates universities and colleges in terms of their accommodation of celiac disease or food allergies?   Thanks in advance for any leads! Valerie 
    • thejayland10
      thank you, i have been doing that the last few weeks and will continue to do so. I had not had my ttg iga checked since I was diagnosed 14 yrs ago so I am not sure if they ever dropped below the 15-20 range.    all my other labs are completely normal but I am concerned that this may be signs of refractor celiac or something else since I'm so careful with gluten-free diet 
    • Scott Adams
      Around 9% of celiacs cannot tolerate any oats, even gluten-free oats. It might be worth eliminating them for a few months, then get re-tested.
    • thejayland10
      I only eat certifed gluten-free products but a lot of which are processed. Could there be trace gluten in those or is that very unlikely? 
    • Scott Adams
      For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes (you may want to avoid oats):    
×
×
  • Create New...