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

Gluten Free Potato Bread With Caraway Seeds

Simona19

Recommended Posts

Simona19 Collaborator
Simona19
Posted

Potato bread with caraway seeds

1 box of French bread & pizza mix from Gluten Free Pantry (white rice flour, potato starch, corn starch, guar gum, granulated honey, salt and yeast)

4-5 cooked whole potatoes with peels

2 Tbsp. of apple cider vinegar

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

Celiac.com Sponsor (A8-M):


Simona19 Collaborator
Simona19
Posted
  • Author

I just want to add something. My bread had cracks. I did something different. I let the dough rise in a bowl and when I transferred it, the dough had folds. I tried to shape it into nice loaf, but where the folds were the dough cracked. You need to let the dough rise on cookie sheet. I think, it will come out better.

sa1937 Community Regular
sa1937
Posted

I just want to add something. My bread had cracks. I did something different. I let the dough rise in a bowl and when I transferred it, the dough had folds. I tried to shape it into nice loaf, but where the folds were the dough cracked. You need to let the dough rise on cookie sheet. I think, it will come out better.

I wouldn't worry about the cracks. If the bread tastes good, that's what counts!!! I've made bread that mysteriously cracks, too, even when I didn't let it rise in the bowl. 'Tis a mystery but if I end up with something edible, I'm pretty happy.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

This looks great! Thanks for sharing the recipe. :)

Simona19 Collaborator
Simona19
Posted
  • Author

I wouldn't worry about the cracks. If the bread tastes good, that's what counts!!! I've made bread that mysteriously cracks, too, even when I didn't let it rise in the bowl. 'Tis a mystery but if I end up with something edible, I'm pretty happy.

The bread was moist, not dry at all. Next day got harder, but it was still moist. I'm planning to do this with two boxes of bread mix. I want to eat "replica" :lol: of real country bread. I want to enjoy a real big slice of bread.

Just one more thing: Use oil to shape bread. If your hands will get sticky again, reapply some oil again, as many times you need. I found out that oil is my "best friend". I tried to shape breads with water, but you can't do it. Oil is the best thing for gluten free baking.

sa1937 Community Regular
sa1937
Posted

The bread was moist, not dry at all. Next day got harder, but it was still moist. I'm planning to do this with two boxes of bread mix. I want to eat "replica" :lol: of real country bread. I want to enjoy a real big slice of bread.

Just one more thing: Use oil to shape bread. If your hands will get sticky again, reapply some oil again, as many times you need. I found out that oil is my "best friend". I tried to shape breads with water, but you can't do it. Oil is the best thing for gluten free baking.

It seems the next day the bread is always harder. Of course, the first day it's more crusty and I think some of the moisture from the interior of the bread is then absorbed into the crust so the bread is drier.

I've had trouble using oil to shape it. I'm thinking of the pizza crust I make and had a terrible time smoothing it with oil and switched to water.

Simona19 Collaborator
Simona19
Posted
  • Author

It seems the next day the bread is always harder. Of course, the first day it's more crusty and I think some of the moisture from the interior of the bread is then absorbed into the crust so the bread is drier.

I've had trouble using oil to shape it. I'm thinking of the pizza crust I make and had a terrible time smoothing it with oil and switched to water.

How I'm working with dough: I will put 1 1/2 Tbsp. of oil in my palm and spread it over my entire hands like lotion. I will just pet the dough over and over until I will have the nice and even top. If the dough starts to get sticky again, I will reapply oil the same way again and continue with my work.

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

How I'm working with dough: I will put 1 1/2 Tbsp. of oil in my palm and spread it over my entire hands like lotion. I will just pet the dough over and over until I will have the nice and even top. If the dough starts to get sticky again, I will reapply oil the same way again and continue with my work.

I never tried that...sheesh, it sure sounds messy! LOL

luvs2eat Collaborator
luvs2eat
Posted

Wow... that looks delicious! I think I'd skip the caraway seeds tho... don't even care for the taste. I wonder what would happen if you baked it in a loaf pan? Or would it be too big for a standard loaf pan?

Simona19 Collaborator
Simona19
Posted
  • Author

Wow... that looks delicious! I think I'd skip the caraway seeds tho... don't even care for the taste. I wonder what would happen if you baked it in a loaf pan? Or would it be too big for a standard loaf pan?

In directions from box was 9x5inch loaf pan for baking. I added potatoes and more spices. There is only l cup of potatoes over the all amount. I think it should be ok.

With this recipe I was trying to accomplish the real looking country bread, but it can be made in a loaf pan.

  • 3 weeks later...
fantasticalice Explorer
fantasticalice
Posted

I never tried that...sheesh, it sure sounds messy! LOL

Ah, but your hands will love it IF you use EVOO!

fantasticalice Explorer
fantasticalice
Posted

I think you did GREAT. Somewhere I read to let it rise for two hours?! I have tried many times to get an Artisan loaf!

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Oliverg
      - Oliverg posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      Glutened

      Hi all I’ve been celiac for 4 years now, I’ve done pretty well to avoid it thus far. Last night I took the wrong pizza out of the freezer and ate the whole lot!! The non gluten and gluten pizza boxes are both very similar. 2 hours later I was throwing up violently on my hands and knees over the loo. .horrendous stomach pains, My hair was wet fro...
    2. knitty kitty
      - knitty kitty replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      19

      My journey is it gluten or fiber?

      Yes, do take your B Complex with Benfotiamine or Thiamax. Thiamine interacts with each of the other B vitamins in the B Complex to make energy and enzymes, so best to take them together earlier in your day. Taking them too close to bedtime can keep you too energetic to go to sleep. The Life Extension Benfotiamine with Thiamine is Benfotiamine and...
    3. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      19

      My journey is it gluten or fiber?

      I looked further into Thiamax Vitamin B1 by objective nutrients and read all the great reviews. I think I will give this a try. I noticed only possible side affect is possibly the first week so body adjusts. Life Extensions carries Benfotiamine with Thiamine and the mega one you mentioned. Not sure if both in one is better or seperate. some reviews state...
    4. olivia11
      - olivia11 replied to olivia11's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      suggest gluten free food

      Thanks I am mostly looking for everyday staples and easy meal ideas nothing too specialty if possible.
    5. knitty kitty
      - knitty kitty replied to Roses8721's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      16

      GI DX celiac despite neg serology and no biopsy

      There are other Celiac genes. HLA DQ 2 and HLA DQ 8 show up in people from Northern European descent. People of Mediterranean descent have HLA DQ 7. People of Asian descent have HLA DQ 9. There's other Indigenous populations that have other HLA genes that code for Celiac disease. Are you still having symptoms? What do...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,765
    • Most Online (within 30 mins)
      7,748
    Bonniecarbon
    Newest Member
    Bonniecarbon
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Oliverg
      Glutened

      By Oliverg · Posted

      Hi all I’ve been celiac for 4 years now, I’ve done pretty well to avoid it thus far. Last night I took the wrong pizza out of the freezer and ate the whole lot!! The non gluten and gluten pizza boxes are both very similar.   2 hours later I was throwing up violently on my hands and knees over the loo.  .horrendous stomach pains,  My hair was wet from sweat every part of my body was wet. What an awful experience, just had a bad headache today  fortunately.    Is their any products/pills anyone takes if they have realised they have just been glutened to make the symptoms a little less worse.  thanks  
    • knitty kitty
      My journey is it gluten or fiber?

      By knitty kitty · Posted

      Yes, do take your B Complex with Benfotiamine or Thiamax.  Thiamine interacts with each of the other B vitamins in the B Complex to make energy and enzymes, so best to take them together earlier in your day.  Taking them too close to bedtime can keep you too energetic to go to sleep.   The Life Extension Benfotiamine with Thiamine is Benfotiamine and Thiamine Hydrochloride, another form of thiamine the body likes.  The Thiamine HCl just helps the Benfotiamine work better.   Read the label for how many milligrams are in them.  The Mega Benfotiamine is 250 mgs.  Another Benfothiamine has 100 mgs.  You might want to start with the 100 mg.    I like to take Thiamax in the morning with a B Complex at breakfast.  I take the Benfotiamine with another meal.  You can take your multivitamin with Benfotiamine at lunch.   Add a magnesium supplement, too.  Thiamine needs magnesium to make some important enzymes.  Life Extension makes Neuro-Mag, Magnesium Threonate, which is really beneficial.  (Don't take Magnesium Oxide.  It's not absorbed well, instead it pulls water into the digestive tract and is used to relieve constipation.)  I'm not a big fan of multivitamins because they don't always dissolve well in our intestines, and give people a false sense of security.  (There's videos on how to test how well your multivitamin dissolves.).  Multivitamins don't prevent deficiencies and aren't strong enough to correct deficiencies.   I'm happy you are trying Thiamax and Benfotiamine!  Keep us posted on your progress!  I'm happy to answer any questions you may have.  
    • xxnonamexx
      My journey is it gluten or fiber?

      By xxnonamexx · Posted

      I looked further into Thiamax Vitamin B1 by objective nutrients and read all the great reviews. I think I will give this a try. I noticed only possible side affect is possibly the first week so body adjusts. Life Extensions carries Benfotiamine with Thiamine and the mega one you mentioned. Not sure if both in one is better or seperate. some reviews state a laxative affect as side affect. SHould I take with my super B complex or just these 2 and multivitamin? I will do further research but I appreciate the wonderful explanation you provided on Thiamine.
    • olivia11
      suggest gluten free food

      By olivia11 · Posted

      Thanks I am mostly looking for everyday staples and easy meal ideas nothing too specialty if possible.
    • knitty kitty
      GI DX celiac despite neg serology and no biopsy

      By knitty kitty · Posted

      There are other Celiac genes. HLA DQ 2 and HLA DQ 8 show up in people from Northern European descent.   People of Mediterranean descent have HLA DQ 7.  People of Asian descent have HLA DQ 9.   There's other Indigenous populations that have other HLA genes that code for Celiac disease.   Are you still having symptoms?   What do you include in your diet?  Are you vegetarian? Are you taking any prescription medication?  Omeprazole?  Metformin?   Do you have anemia?  Thyroid problems? Are you taking any vitamins or herbal supplements?  
×
×
  • 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.