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

Simona

Simona19

By Simona19
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Simona19 Collaborator
Simona19
Posted

Simona

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

Celiac.com Sponsor (A8-M):


  • Replies 80
  • Created
  • Last Reply
love2travel Mentor
love2travel
Posted

Thanks for posting this. I love challah bread and this recipe (the combinations, ratios) looks delicious!

Simona19 Collaborator
Simona19
Posted
  • Author

Thanks for posting this. I love challah bread and this recipe (the combinations, ratios) looks delicious!

Check it now, I posted some pictures too.

kareng Grand Master
kareng
Posted

Check it now, I posted some pictures too.

OMG!

Simona, will you marry me? No...wait..I'm already married to a guy. :blink:

Will you be my mommy? :lol:

Looks like another great recipe!

Simona19 Collaborator
Simona19
Posted
  • Author

I realized that I forgot to right salt in the ingredients. I fixed the recipe.

I hope that people would make this recipe the right way.

love2travel Mentor
love2travel
Posted

I realized that I forgot to right salt in the ingredients. I fixed the recipe.

I hope that people would make this recipe the right way.

Any gluten-free recipe you can form with your hands rather than spread wins my vote! I am making this tomorrow.

Simona19 Collaborator
Simona19
Posted
  • Author

Any gluten-free recipe you can form with your hands rather than spread wins my vote! I am making this tomorrow.

I just baked this. I divided dough in half. From one part I made a small Challah in bread pan with only three braids and from another I made an apple cake.

I ate one big slice from cake and one slice from Challah. I

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

Celiac.com Sponsor (A8-M):


love2travel Mentor
love2travel
Posted

I just baked this. I divided dough in half. From one part I made a small Challah in bread pan with only three braids and from another I made an apple cake.

I ate one big slice from cake and one slice from Challah. I

eatmeat4good Enthusiast
eatmeat4good
Posted

OMG!!!

You are brilliant!

I'm making that this winter.

You are amazing!

Simona19 Collaborator
Simona19
Posted
  • Author

Thank you for the compliments. I understand the pain that we feel when we see something in store, or bakery that we were able to eat, and now we can just watch. If I make something that is good, really good I will share it right away with you guys.

P.S.: If you like to have sweeter Challah, add 2 more Tbsp. of sugar.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

That looks wonderful! Question, do you think I can make this if I don't have a stand mixer? I only have a little hand mixer. Is the dough very hard to mix? Would it burn up my motor on my little hand mixer? I am very tempted to try. You are making some amazing things!

Simona19 Collaborator
Simona19
Posted
  • Author

That looks wonderful! Question, do you think I can make this if I don't have a stand mixer? I only have a little hand mixer. Is the dough very hard to mix? Would it burn up my motor on my little hand mixer? I am very tempted to try. You are making some amazing things!

I think that you would burn the motor. The dough isn't very hard, but the hand mixer wouldn't survive.

I didn't have stand mixer before neither, and I tried to find the ways how can I make things without the expensive stand mixer.

My suggestion is:

Proof the yeast. Put all dry ingredients in bowl and strain them few times through strainer for pasta. Mix Eggs and margarine with hand mixer for 1-2 minutes.

Mix all ingredients together with hands for about 5-7 minutes and continue with the recipe.

Enjoy!

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I think that you would burn the motor. The dough isn't very hard, but the hand mixer wouldn't survive.

I didn't have stand mixer before neither, and I tried to find the ways how can I make things without the expensive stand mixer.

My suggestion is:

Proof the yeast. Put all dry ingredients in bowl and strain them few times through strainer for pasta. Mix Eggs and margarine with hand mixer for 1-2 minutes.

Mix all ingredients together with hands for about 5-7 minutes and continue with the recipe.

Enjoy!

Thanks! Perhaps I will try that method to make this bread. I am hoping to get a stand mixer for Christmas this year so if I have to I can wait to do it right. :)

Simona19 Collaborator
Simona19
Posted
  • Author

Thanks! Perhaps I will try that method to make this bread. I am hoping to get a stand mixer for Christmas this year so if I have to I can wait to do it right. :)

When I worked with the stand mixer, I didn

love2travel Mentor
love2travel
Posted

Thanks! Perhaps I will try that method to make this bread. I am hoping to get a stand mixer for Christmas this year so if I have to I can wait to do it right. :)

You will find that a stand mixer makes ALL the difference in gluten-free bread making. If you like making pasta I highly recommend the pasta attachment (if the mixer is a KitchenAid).

Simona19 Collaborator
Simona19
Posted
  • Author

Any gluten-free recipe you can form with your hands rather than spread wins my vote! I am making this tomorrow.

Hi! Did you made the Challah? If yes, how was it? Today is Tuesday and mine still soft. If you didn't like it, what do I need to change to have a better recipe?

love2travel Mentor
love2travel
Posted

Hi! Did you made the Challah? If yes, how was it? Today is Tuesday and mine still soft. If you didn't like it, what do I need to change to have a better recipe?

Simona, I intended to make it yesterday but I had a lot of pain (chronic back pain). However, I see my chiropractor and have a nice long massage scheduled for this afternoon. So, I am definitely going to make it tomorrow. I also plan to do a lot of canning and making jams, etc. because we had to pick all our veg and herbs because of frost. Can't wait!

I'm glad your challah is still so soft. I am very excited about this recipe and will be sure to post my experience with it. :)

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I also did not get a chance to make it. I don't have enough brown rice flour. My gluten-free store that I was getting it from went out of business and I have only been able to find Bob's Red Mill flours. So I had to order some online. I have everything else (except the stand mixer). As soon as I can I am going to try to make it. Will be watching this thread for Love2travel's experience. :)

love2travel Mentor
love2travel
Posted

Simona, my Simona Challah Bread is now rising! I did not have a chance to make it yesterday, either, but today was the day. I cannot tell you how wonderful it felt to form the bread rather than spread it out into a pan. It wasn't sticky at all. I subbed some sorghum flour for some of the white rice flour - will see how that works. I also love using bacon fat (for rubbing the dough). It looks so lovely. Cannot wait to try it - will post results very soon. :) It was such a pleasure to make and I bet it will be even more of a pleasure to eat! :P I've busily been making lots of preserves and am itching to try them with the bread.

Just a quick note - the recipe calls for a stick of margarine but does not mention when to add it in. As I am a baker I knew but for those new to baking it would be helpful to mention that in the original directions. :)

Simona19 Collaborator
Simona19
Posted
  • Author

Simona, my Simona Challah Bread is now rising! I did not have a chance to make it yesterday, either, but today was the day. I cannot tell you how wonderful it felt to form the bread rather than spread it out into a pan. It wasn't sticky at all. I subbed some sorghum flour for some of the white rice flour - will see how that works. I also love using bacon fat (for rubbing the dough). It looks so lovely. Cannot wait to try it - will post results very soon. :) It was such a pleasure to make and I bet it will be even more of a pleasure to eat! :P I've busily been making lots of preserves and am itching to try them with the bread.

Just a quick note - the recipe calls for a stick of margarine but does not mention when to add it in. As I am a baker I knew but for those new to baking it would be helpful to mention that in the original directions. :)

I hope your Challah would come out perfect. Today is Thursday and mine still soft. I made French toast from it for lunch today. I had finally tasted real French toast with maple sirup. :) :)

Ooo, I mixed margarine (unsalted) together with everything at once. I wanted to make a very simple recipe. Mix everything and bake. :D :D When I baked from regular flour before, the last thing that I added into dough was butter. Now... I did it this way.

love2travel Mentor
love2travel
Posted

I hope your Challah would come out perfect. Today is Thursday and mine still soft. I made French toast from it for lunch today. I had finally tasted real French toast with maple sirup. :) :)

Ooo, I mixed margarine together with everything at once. I wanted to make a very simple recipe. Mix everything and bake. :D :D When I baked from regular flour before, the last thing that I added into dough was butter. Now... I did it this way.

French toast - awesome idea! I was thinking of making a butterscotch French toast and this bread looks like it would be perfect. It looks so good rising. I will cry tears of happiness if it tastes as good as it looks - I see other possibilities for this dough such as cinnamon rolls. A savoury version would be awesome, too, for things such as bruschetta. Simona, I think you have a hit on your hands. I really do.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I just came to post that mine is rising as well! I had to make a few changes. I used corn starch in place of the arrow root and coconut milk in place of the rice milk. For margerine I used Earth Balance dairy free and soy free spread. I mixed it all up by hand and then formed it. This dough smells like a soft pretzel dough to me. I think I might use this same recipe to try to make soft pretzels next. It smells heavenly and I have not even baked it yet! :)

Simona19 Collaborator
Simona19
Posted
  • Author

I'm waiting by the computer for any reply about your baking like a small baby for a piece of cake after dinner.

I was struck by the smell myself. OMG!!!! It's our "miracle bread'???? I hope... B) B)

love2travel Mentor
love2travel
Posted

I'm waiting by the computer for any reply about your baking like a small baby for a piece of cake after dinner.

I was struck by the smell myself. OMG!!!! It's our "miracle bread'???? I hope... B) B)

I'm practically pacing waiting for it! Thirty minutes to go before I tear into it.

love2travel Mentor
love2travel
Posted

I just came to post that mine is rising as well! I had to make a few changes. I used corn starch in place of the arrow root and coconut milk in place of the rice milk. For margerine I used Earth Balance dairy free and soy free spread. I mixed it all up by hand and then formed it. This dough smells like a soft pretzel dough to me. I think I might use this same recipe to try to make soft pretzels next. It smells heavenly and I have not even baked it yet! :)

I'm so excited I'm almost holding my breath! Mine has about 28 minutes to bake. Is yours in the oven yet?

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,921
    • Most Online (within 30 mins)
      7,748
    Rusty49
    Newest Member
    Rusty49
    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

    • cristiana
      Newly diagnosed mam to coeliac 11 year old

      By cristiana · Posted

      Hi @Dizzyma I note what @trents has commented about you possibly posting from the UK.  Just to let you know that am a coeliac based in the UK, so if that is the case, do let me know if can help you with any questions on the NHS provision for coeliacs.    If you are indeed based in the UK, and coeliac disease is confirmed, I would thoroughly recommend you join Coeliac UK, as they provide a printed food and drink guide and also a phone app which you can take shopping with you so you can find out if a product is gluten free or not. But one thing I would like to say to you, no matter where you live, is you mention that your daughter is anxious.  I was always a bit of a nervous, anxious child but before my diagnosis in mid-life my anxiety levels were through the roof.   My anxiety got steadily better when I followed the gluten-free diet and vitamin and mineral deficiencies were addressed.  Anxiety is very common at diagnosis, you may well find that her anxiety will improve once your daughter follows a strict gluten-free diet. Cristiana 
    • trents
      Newly diagnosed mam to coeliac 11 year old

      By trents · Posted

      Welcome to the celic.com community @Dizzyma! I'm assuming you are in the U.K. since you speak of your daughter's celiac disease blood tests as "her bloods".  Has her physician officially diagnosed her has having celiac disease on the results of her blood tests alone? Normally, if the ttg-iga blood test results are positive, a follow-up endoscopy with biopsy of the small bowel lining to check for damage would be ordered to confirm the results of "the bloods". However if the ttg-iga test score is 10x normal or greater, some physicians, particularly in the U.K., will dispense with the endoscopy/biopsy. If there is to be an endoscopy/biopsy, your daughter should not yet begin the gluten free diet as doing so would allow healing of the small bowel lining to commence which may result in a biopsy finding having results that conflict with the blood work. Do you know if an endoscopy/biopsy is planned? Celiac disease can have onset at any stage of life, from infancy to old age. It has a genetic base but the genes remain dormant until and unless triggered by some stress event. The stress event can be many things but it is often a viral infection. About 40% of the general population have the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. So, for most, the genes remain dormant.  Celiac disease is by nature an autoimmune disorder. That is to say, gluten ingestion triggers an immune response that causes the body to attack its own tissues. In this case, the attack happens in he lining of the small bowel, at least classically, though we now know there are other body systems that can sometimes be affected. So, for a person with celiac disease, when they ingest gluten, the body sends attacking cells to battle the gluten which causes inflammation as the gluten is being absorbed into the cells that make up the lining of the small bowel. This causes damage to the cells and over time, wears them down. This lining is composed of billions of tiny finger-like projections and which creates a tremendous surface area for absorbing nutrients from the food we eat. This area of the intestinal track is where all of our nutrition is absorbed. As these finger-like projections get worn down by the constant inflammation from continued gluten consumption before diagnosis (or after diagnosis in the case of those who are noncompliant) the efficiency of nutrient absorption from what we eat can be drastically reduced. This is why iron deficiency anemia and other nutrient deficiency related medical problems are so common in the celiac population. So, to answer your question about the wisdom of allowing your daughter to consume gluten on a limited basis to retain some tolerance to it, that would not be a sound approach because it would prevent healing of the lining of her small bowel. It would keep the fires of inflammation smoldering. The only wise course is strict adherence to a gluten free diet, once all tests to confirm celiac disease are complete.
    • Dizzyma
      Newly diagnosed mam to coeliac 11 year old

      By Dizzyma · Posted

      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her  on a full gluten free diet. my concerns are that she wasn’t actually physically sick on her regular diet, she had tummy issues and skin sores. My fear is that she will build up a complete intolerance to gluten and become physically sick if she has gluten. Is there anything to be said for keeping a small bit of gluten in the diet to stop her from developing a total intolerance?  also, she would be an anxious type of person, is it possible that stress is the reason she has become coeliac? I read that diagnosis later in childhood could be following a sickness or stress. How can she have been fine for the first 10 years and then become coeliac? sorry, I’m just very confused and really want to do right by her. I know a coeliac and she has a terrible time after she gets gluttened so just want to make sure going down a total gluten free road is the right choice. thank you for any help or advise xx 
    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      very interesting thanks for the info  
    • Florence Lillian
      gluten free cookie recipes

      By Florence Lillian · Posted

      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
×
×
  • 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.