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

Stinky Gluten Free Bread

alwaysamazed

Recommended Posts

alwaysamazed Newbie
alwaysamazed
Posted

Does anyone know why gluten free bread has a distinct weird smell to it? I bake homemade gluten free bread for my daughter and had tried several different recipes, but they all have that weird smell/taste. I am currently using Sorghum flour, rice flour, Tapioca starch/flour, and/or potato starch. I feel bad she has to eat this stinky stuff...

Any ideas would be appreciated!

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

Celiac.com Sponsor (A8-M):


missmellie Newbie
missmellie
Posted

Does anyone know why gluten free bread has a distinct weird smell to it? I bake homemade gluten free bread for my daughter and had tried several different recipes, but they all have that weird smell/taste. I am currently using Sorghum flour, rice flour, Tapioca starch/flour, and/or potato starch. I feel bad she has to eat this stinky stuff...

Any ideas would be appreciated!

I can't explain "stinky stuff". But, the ingredients you are using are not wheat flour. Nothing you make from them is going to smell like the aroma of wheat flour bread.

come dance with me Enthusiast
come dance with me
Posted

I make bread and it smells and tastes fine. I bought bread, and it was in the fridge for a few days. The first time I opened it when we first bought it there was no bad smell to it, but a few days later I opened it again and for some reason it had the smell of bad wine, or fermented grapes. No wine or grapes, so I don't know what caused the smell but it hasn't happened when I have baked bread.

ptkds Community Regular
ptkds
Posted

It's probably the Sorghum. Try using rice flour instead. When I make bread, it doesn't smell or taste funny. It's not exactly like wheat bread, but the taste is good.

Hope this helps!!

  • 3 months later...
DoggieMama Newbie
DoggieMama
Posted

I like you have a rank smell to the breads i have baked. i have tried all sorts of flours..and had no luck. I have used Oat bran, millet, brown rice, sorghum, buckwheat,almond, and coconut flours. all of them have the same smell...and darker in color when i know Brown rice flour isnt. i am thinking/wandering if it may be some ingredients causing it instead of the flour. but i dont know.. It tastes fine but it smells horrible. I have even added cinnamon just to mask the smell. its helped some but not enough for me. I love the smell of bread and this homemade stuff stinks.

I would love to know myself what the smell is.. I was googling about it and ended up at this comment...so i am new here.

Ginsou Explorer
Ginsou
Posted

I like you have a rank smell to the breads i have baked. i have tried all sorts of flours..and had no luck. I have used Oat bran, millet, brown rice, sorghum, buckwheat,almond, and coconut flours. all of them have the same smell...and darker in color when i know Brown rice flour isnt. i am thinking/wandering if it may be some ingredients causing it instead of the flour. but i dont know.. It tastes fine but it smells horrible. I have even added cinnamon just to mask the smell. its helped some but not enough for me. I love the smell of bread and this homemade stuff stinks.

I would love to know myself what the smell is.. I was googling about it and ended up at this comment...so i am new here.

Are you perhaps smelling yeast? When I make a homemade gluten free bread, I can smell the yeast in it...but when I purchase commercial gluten free bread I do not notice the yeast smell.

DoggieMama Newbie
DoggieMama
Posted

Are you perhaps smelling yeast? When I make a homemade gluten free bread, I can smell the yeast in it...but when I purchase commercial gluten free bread I do not notice the yeast smell.

No, there isnt any yeast in this recipe. there is lemon juice, baking soda, xanthan gum, and some recipes have apple cider vinegar. both have had the same odor..with and without APV. i have changed up flours and everything. there are three things i have changed. i purchased a ceramic Paula Deen loaf pan flax seed flour and also I am letting the dough set..like the recipe calls for..for up to an hour..then stick into oven.

I cant imagine any of these affecting it. baffled..

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

Celiac.com Sponsor (A8-M):


Pac Apprentice
Pac
Posted

No, there isnt any yeast in this recipe. there is lemon juice, baking soda, xanthan gum, and some recipes have apple cider vinegar. both have had the same odor..with and without APV. i have changed up flours and everything. there are three things i have changed. i purchased a ceramic Paula Deen loaf pan flax seed flour and also I am letting the dough set..like the recipe calls for..for up to an hour..then stick into oven.

I cant imagine any of these affecting it. baffled..

Do you always use xanthan gum? I don't like the smell and taste of xanthan gum at all so that might be what you are smelling. When I use comercial gluten free mixes, they always have xanthan gum and they always have this weird smell and taste. Bread I make from plain flours smells good. If you use tapioca flour, I don't think you need the xanthan gum at all.

mamaw Community Regular
mamaw
Posted

Some gluten-free flours can become rancid & stink if not kept in fridge...

SensitiveMe Rookie
SensitiveMe
Posted

Can you list every ingredient you are putting into the bread...maybe this will help those here figure out the problem. And I am wondering what oil you are using.

I have been making bread (in a bread machine) for 2 years and never did it smell stinky. I don't use sorghum though but brown rice flour, tapioca starch and potato starch. I don't keep them in the fridge...but I do keep the safflower oil I use to make the bread in the fridge because oils can get rancid.

I have changed from using xanthan gum to using guar gum and I will say I like guar gum better not only for taste but smell also. I changed because I couldn't get a straight answer as to what xanthan gum was made from other than from some rotting vegetable such as cabbage or corn. And since I found out I am also allergic (or sensitive) to corn I have stuck to using the guar gum.

psawyer Proficient
psawyer
Posted

I changed because I couldn't get a straight answer as to what xanthan gum was made from other than from some rotting vegetable such as cabbage or corn.

If by the term "rotting vegetable" you mean that the process involves fermentation, you are correct.

But, to me, the term "rotting" in this context is rather inflammatory. By your usage, cider would be "rotting apples;" wine would be "rotting grapes;" and beer would be "rotting barley." I doubt many here would agree with those labels.

SensitiveMe Rookie
SensitiveMe
Posted

I am sorry if someone may take my usage of the words "rotting vegetables" as inflammatory. Actually I was quoting the exact words that were used on the packages of Bob's Red Mill Xanthan Gum where they were explaining how Xanthum was made as a myobacterium and they used the term "rotting vegetables such as cabbage" etc.

But that was 2 years ago and I have since noticed that there is no such wording now on the packages. I would agree that the term of rotting vegetables is not very pleasant and neither was the term myobacterium...and it's no wonder to me that they have now changed the packages to no longer say that. But I am sure their original intent was to explain in simple terms how xanthan gum was made. And sorry again if someone may have thought I was using inflammatory terms or criticizing xanthan gum.

Jestgar Rising Star
Jestgar
Posted

I am sorry if someone may take my usage of the words "rotting vegetables" as inflammatory. Actually I was quoting the exact words that were used on the packages of Bob's Red Mill Xanthan Gum where they were explaining how Xanthum was made as a myobacterium and they used the term "rotting vegetables such as cabbage" etc.

Seriously?? Wonder how long it took them to fire THAT marketing genius.

  • 1 month later...
BPW in TO Newbie
BPW in TO
Posted

No, there isnt any yeast in this recipe. there is lemon juice, baking soda, xanthan gum, and some recipes have apple cider vinegar. both have had the same odor..with and without APV. i have changed up flours and everything. there are three things i have changed. i purchased a ceramic Paula Deen loaf pan flax seed flour and also I am letting the dough set..like the recipe calls for..for up to an hour..then stick into oven.

I cant imagine any of these affecting it. baffled..

My family is relatively new with the whole gluten free thing. We have recently started trying to bake bread. I also have a problem with the smell. Fortunately, my daughter doesn't notice it (She is the confirmed Celiac - my wife and I are awaiting blood tests). I find the smell to be mild when buying store bought bread, but severe when baking it myself. I recently made a loaf with new ingredients that was much worse. I was assuming that it was the corn flour, but you don't seem to be using that. (I based that on the fact that the last loaf seemed to have a higher corn percentage, including Masa Harina)

My next guess was the Apple Cider vinegar, but I guess that can't be right if you don't have that in all your recipes. The rest of your ingredients seem different, and the only common ingredient seems to be the xanthan gum. So, I think that's what I will try and change next time. I have had Guar gum, soghum flour and gelatin suggested - anyone have any comments?

I wish I could describe the smell. To me, it is extraordinarily foul and chemical like. I know I have a sensitive nose, but it is interesting that neither my wife nor my daughter seem to notice it.

JNBunnie1 Community Regular
JNBunnie1
Posted

Seriously?? Wonder how long it took them to fire THAT marketing genius.

I know, right? HAHAHAH!!!!!

Archived

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

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


  • Member Statistics

    • Total Members
      132,144
    • Most Online (within 30 mins)
      7,748
    Jenny0384
    Newest Member
    Jenny0384
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      My migraines generally have their onset during the early morning hours as well. Presently, I am under siege with them, having headaches all but two days so far this month. I have looked at all the things reported to be common triggers (foods, sleep patterns, weather patterns, stress, etc.). Every time I think I start to see a pattern it proves not to pan out in the long run. I'm not sure it's any one thing but may, instead, be a combination of things that coalesce at certain times. It's very frustrating. The medication (sumatriptan or "Imatrix") is effective and is the only thing that will quell the pain. NSAIDs, Tylenol, even hydrocodone doesn't touch it. But they only give you 9 does of sumatriptan a month. And it doesn't help that medical science doesn't really know what causes migraines. They know some things about it but the root cause is still a mystery.
    • Scott Adams
      Tamale ingredients

      By Scott Adams · Posted

      These are labeled gluten-free: https://www.amazon.com/Corn-Husks-Tamales-Authentic-Flavorful/dp/B01MDSHUTM/
    • Wheatwacked
      GI DX celiac despite neg serology and no biopsy

      By Wheatwacked · Posted

      Just a gluten free diet is not enough.  Now you have to identify and replenish your malnutrition.  Celiac disease is co-morbid with malabsorption syndrome.  Low vitamin D, Low Thiamine caused Gastointeston Beriberi, low choline, low iodine are common the general population, and in newly diagnosed Celiacs in the western culture its is more likely.  It takes time to heal and you need to focus on vitamins and minerals.  Gluten free foods are not fortified like regular processed foods.  
    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • 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.
×
×
  • 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.