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

  • 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.