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Virlomi

Healthy Bread Recipe

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Hello all,

I was diagnosed with Celiac disease by the blood test last year and have gained weight since being gluten-free.

Does anyone have a gluten-free, soy free, healthy recipe they can share?

Thanks,

Vi

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Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


Hello all,

I was diagnosed with Celiac disease by the blood test last year and have gained weight since being gluten-free.

Does anyone have a gluten-free, soy free, healthy recipe they can share?

Thanks,

Vi

Check out the Buckwheat Bread thread: http://www.celiac.co...uckwheat-bread/ I really like this bread and plan to make it again in the next day or so. Scroll down to message #40 for the revised version.

I've also made a couple of breads from Gluten-Free Baking Classics by Annalise Roberts (both the basic sandwich bread and multi-grain sandwich bread).

I'm still experimenting by trying different bread recipes...and am always searching for new bread recipes to try (from scratch, not mixes).


Sylvia

Positive Celiac Blood Panel - Dec., 2009

Endoscopy with Positive Biopsy - April 9, 2010

Gluten Free - April 9, 2010

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This is my favorite bread recipe. Everybody loves it.

Caraway Soda Bread

From

More from the Gluten-Free Gourmet by Bette Hagman

with my modifications

Ingredients

1 ½ cups Bette Hagmans gluten-free Flour Mix* or exactly **

½ cup tapioca flour

1 ¼ t. baking soda

1 t. baking powder

2 t. xanthan gum

½ t. salt

3 T. Sugar

½ cup (1 stick) butter or margarine, melted in microwave for around 40 seconds

1 T. caraway seeds

1 cup (8 oz.) sour cream

1 T. milk for brushing over the top

Directions:

1) In a mixing bowl, mix together the dry ingredients with a whisk until well blended.

2) Add the butter, sour cream, and caraway seeds. Mix by hand about 1 minute or until well blended.

3) Form the dough into a large round mound.

4) Place dough into a greased 8x8 inch pyrex dish. Press down the sides to the edges, making it level and straight across.

5) Brush milk over the dough to entirely cover the top (I do this with my fingers. It may not take the entire Tbsp.).

6) Bake at 350 degrees for approximately 26-30 minutes.

* 3 c. white rice flour, 1 c. potato starch (not flour), 1/2 c. tapioca flour/starch (whisk together in a plastic, covered container and store in cool location)

** 1 cup white rice flour

1/3 cup potato starch (not flour)

1/6 cup tapioca starch or flour


Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

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