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Bread Success!

Matilda

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Matilda Enthusiast
Matilda
Posted

..

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tarnalberry Community Regular
tarnalberry
Posted

The yeast and water temperature may have been part of the problem, particularly the water temperature. The water should be warm (I believe right around 100F) but not too hot. (If the water isn't in the right range, it won't activate the yeast.) You might find it helpful to bloom the yeast before putting it in by mixing it in and letting it sit in the warm water for five minutes or so.

flagbabyds Collaborator
flagbabyds
Posted

I love that bread, it's so yummy. The best gluten-free bread I have ever tasted and now my celiac sister is home from collge my mom makes it twice a week.

  • 2 weeks later...
MAC Newbie
MAC
Posted

Has anyone made this by hand (without bread machine) and if so how did you adapt the process and how long did you allow it to rise and bake?

Many thanks!

cdford Contributor
cdford
Posted

This mix is a slight adjustment to one a lot of us use. I have made a similar loaf using my mixer and a loaf pan. We do that when we want to make a lot of sandwiches (we keep a gluten-free home and have five family members). I use 1 1/2 of the recipe. I make it slightly thicker and be sure to allow it to rise till almost double. If it rises too much, it won't rise properly in the oven. It turns out quite nicely. It also works nicely if you divide it in half and use those small pans for party slices.

MAC Newbie
MAC
Posted

Thanks Donna. How long should I allow it to rise and bake? And at what temperature?

I'm looking forward to it!

MAC

lbsteenwyk Explorer
lbsteenwyk
Posted

I tried this recipe last night and it turned out great! It's a nice, hearty loaf which is what I like. I made these substitutions:

**Instead of Amaranth flour I used Garbanzo-Fava flour

**Instead of powdered milk, I used 1 cup of powdered buttermilk--this actually made it taste like a sourdough loaf.

**I used Fleishman's Yeast instead of Red Star

I have an older bread machine, so I can't set it for a quick bake cycle. My machine kneaded the bread twice. I'm not sure if this was detrimental or not.

Thanks for the great recipe Debbie and Molly! :D:D:D

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Kenster61 Enthusiast
Kenster61
Posted

flagbabyds Collaborator
flagbabyds
Posted

IT basicallly means that you get a cup out and just fill it with about equal parts of the 3 florus. If you don't want to do that you can do 1/3 cup of each. My mom just said equal parts because she isn't very precise with how much flours she uses.

MAC Newbie
MAC
Posted

Molly,

Any hints for how to make this bread by hand? I am really excited to try it but don't have a bread maker.

Thanks!

Lesliean Apprentice
Lesliean
Posted

Is buckwheat ok for us to eat in America? I see Bob's Red Mill buckwheat when I shop and have been tempted but not till you tell me it's ok.

Matilda Enthusiast
Matilda
Posted
  • Author

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Matilda Enthusiast
Matilda
Posted
  • Author

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Kenster61 Enthusiast
Kenster61
Posted

;) Is Flaxmeal the same as flaxseed?

Ken

lbsteenwyk Explorer
lbsteenwyk
Posted
Is Flaxmeal the same as flaxseed?

Flaxmeal is simply flaxseed that has been ground. You can purchase it already ground or you can grind the seeds yourself. Many people believe the nutritional value is better if you grind the seeds immediately before use. Either way, keep your flax in the freezer to prolong its shelf life and preserve nutrient values.

lbsteenwyk Explorer
lbsteenwyk
Posted
Is buckwheat ok for us to eat in America? I see Bob's Red Mill buckwheat when I shop and have been tempted but not till you tell me it's ok.

Pure buckwheat flour is gluten free. Beware of products made with buckwheat flour as many will also contain wheat flour. Bob's Red Mill Buckwheat flour is gluten free.

Lesliean Apprentice
Lesliean
Posted

Yea! Thank you Laurie. I bought some Bob's Red Mill Buck wheat today.

  • 2 weeks later...
SmittySlick Newbie
SmittySlick
Posted

Hello there! I am new to the board. My son is whey, casein, wheat and gluten free. I use ENER-G, pure SoyQuik, as a dry milk substitute and haven't had any problems.

I do have a couple of questions for you or anyone who can help. My bread is always kinda short. I always let it double in size before baking, should I let it rise longer? Also the crust is so dark and is really hard. I bake in a metal,

light colored, non-stick pan and coat with cooking spray and rice flour.

Thanks,

Smittyslick

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

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      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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