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 Sandwich Bread

Simona19

Recommended Posts

Simona19 Collaborator
Simona19
Posted

Gluten free sandwich bread

For those that can't buy King's Arthur flour

Ingredients:

12 Tbsp. white rice flour

12 Tbsp. brown rice flour

8 Tbsp. potato starch

8 Tbsp. tapioca starch

1 teaspoon salt

1 Tbsp. Xantam gum

3 large eggs

1

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

Celiac.com Sponsor (A8-M):


Simona19 Collaborator
Simona19
Posted
  • Author

Here is a picture from my bread:

214xjdz.webp

This bread I baked in 7x11 inch loaf pan because slices from the other bread were huge. This way the slices are smaller, close to sandwich size.

AMom2010 Explorer
AMom2010
Posted

Hmmm, has anyone tried to use this recipe for dinner rolls?

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Simona, this looks really good. Does it taste the same as the bread made with the KA flour? I may have to try it but not this week. We ate too much bread these last few weeks and I have gained 5 lbs! I need to lose weight. That will never happen if I keep makign all your yummy gluten-free goodies! :lol:

MerrillC1977 Apprentice
MerrillC1977
Posted

Here is a picture from my bread:

214xjdz.webp

This bread I baked in 7x11 inch loaf pan because slices from the other bread were huge. This way the slices are smaller, close to sandwich size.

This looks FANTASTIC....just like scali bread. How does it taste?

Simona19 Collaborator
Simona19
Posted
  • Author

Simona, this looks really good. Does it taste the same as the bread made with the KA flour? I may have to try it but not this week. We ate too much bread these last few weeks and I have gained 5 lbs! I need to lose weight. That will never happen if I keep makign all your yummy gluten-free goodies! :lol:

My husband told me that the taste is the same. He like the smaller, longer bread better because the smaller bread had bigger slices and it was to much for him to eat for lunch.

I think that the taste is little different, but very little. I think you need more potato starch, but I don

MerrillC1977 Apprentice
MerrillC1977
Posted

For those that can't buy King's Arthur flour

12 Tbsp. white rice flour

12 Tbsp. brown rice flour

8 Tbsp. potato starch

8 Tbsp. tapioca starch

This is very close the the blend ratio that KA gives on their website.

Capture-7.webp

I bet your increasing of the tapioca makes your bread more bread-like than that made with the KA flour. According to some gluten-free baking literature I have been studying, tapioca "provides moisture and lightness; prevents crumbling in cakes and breads; lightens while adding chewiness."

Other than the homemade flour blend, and your using a little more yeast, this recipe is the same as the one I posted. I wonder what kind of effect the increased yeast has?

From the picture of your bread, it looks like both of your changes were very good moves indeed! :) Thank you!!

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

Celiac.com Sponsor (A8-M):


Simona19 Collaborator
Simona19
Posted
  • Author

This is very close the the blend ratio that KA gives on their website.

Capture-7.webp

I bet your increasing of the tapioca makes your bread more bread-like than that made with the KA flour. According to some gluten-free baking literature I have been studying, tapioca "provides moisture and lightness; prevents crumbling in cakes and breads; lightens while adding chewiness."

Other than the homemade flour blend, and your using a little more yeast, this recipe is the same as the one I posted. I wonder what kind of effect the increased yeast has?

From the picture of your bread, it looks like both of your changes were very good moves indeed! :) Thank you!!

This is your recipe:

Ingredients

* 1 Tbsp. yeast

* 1 Tbsp. sugar

* 1

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

As I sad, I don

MerrillC1977 Apprentice
MerrillC1977
Posted

The yeast amount is the same.

Whoops. My bad. I mis-read my own recipe! I thought I had less yeast than you. Lol.

I think your bread looks even better than mine, and I will be trying your recipe this weekend. I have one other recipe I was planning to try, too, and since it requires that I buy separate flours and make my own mixes, I plan to try yours, too.

What kind of/shape/dimensions of pan did you use? I know you mentioned a 7 x 11 pan, but is your pan 7" wide or 7" deep?

Thank you!!

Simona19 Collaborator
Simona19
Posted
  • Author

What kind of/shape/dimensions of pan did you use? I know you mentioned a 7 x 11 pan, but is your pan 7" wide or 7" deep?

Thank you!!

I baked three times bread in small Pyrex bread pan (5x9 inches, and 3,5 inches deep), but the slices were huge. The bread is very soft and I wasn't able to cut it thin. The bread wasn't long, but the slices were huge. I have one porcelain bread pan and I baked this bread twice in it. It is 7 inches wide, 11 inches long and 3 inches wide. I kept the bread in oven for 55 minutes on 375F.

2qdslcp.webp

Yesterday I put 7 Tbsp. of tapioca starch and 9 Tbsp. of potato starch. The bread came out ok.

For now, this is the bread that we will have everyday. I think I would have to bake another one today too. We still have stuffed cabbage for today and we will finish the bread. My husband wouldn't have a bread for work tomorrow.

MerrillC1977 Apprentice
MerrillC1977
Posted

I love the idea of a 7 x 11 pan. I wish my loaves turned out just a bit bigger all around than they do, and I think this will do the trick. I am going to have to get one. :)

  • 1 year later...
Simona19 Collaborator
Simona19
Posted
  • Author

Add 1 1/2 Tbsp. of oil and 1 1/2 cup of water.

  • 2 weeks later...
may10777 Newbie
may10777
Posted

I am new here and just wish to thank you for working on recipes. It is seemily impossible to find the gluten free items I need locally and will be making my own flours. Tapioca starch is something I can't find so will have to order online.

Thank you for sharing

  • 10 months later...
M.Price Newbie
M.Price
Posted

I'm new at this ....I have a 5"x 9" glass loaf pan, I was wondering if I could use this size pan for this recipe? Also I was wondering if I could use sweet white rice flour in the place of potato starch? One more thing I would like to ask, is can I use tapioca flour in the place of tapioca starch?

Adalaide Mentor
Adalaide
Posted

Tapioca starch and flour are the same thing It is a starch really though, not a flour which is an important distinction when subbing. Confused the heck out of me at first. When replacing things in a blend, always replace a starch with a starch. There are often reasons for certain things in a blend and changing the types of flours can mix things up a bit and give you different results. That said, I see no reason why you wouldn't be able to replace the potato starch with tapioca or corn starch. I'd go with corn if it were me, just because it asks for two different kinds but I doubt one would be significantly better than the other.

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. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,329
    • Most Online (within 30 mins)
      7,748
    klkarius
    Newest Member
    klkarius
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • 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.