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

Very New To Gluten Free Baking - Basic Questions

CHunter

Recommended Posts

CHunter Newbie
CHunter
Posted

My son's test is very likely to come back positive since there was a family history I was unaware of. I'm trying to find recipes and what I have found for bread, one of my sons favorite foods, is that they call for dried dairy products. Is this normal and if so why, or should I keep looking?

I apologize I'm sure these questions are ignorant but I have only known about the disease for a day. I know Gluten free diets have been around for a while but I don't believe in any kind of diets I have always chose to just eat healthier (cutting out sweets and fatty foods) when there was need to cut weight, hence all of this is very new.

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

Celiac.com Sponsor (A8-M):


love2travel Mentor
love2travel
Posted

My son's test is very likely to come back positive since there was a family history I was unaware of. I'm trying to find recipes and what I have found for bread, one of my sons favorite foods, is that they call for dried dairy products. Is this normal and if so why, or should I keep looking?

I apologize I'm sure these questions are ignorant but I have only known about the disease for a day. I know Gluten free diets have been around for a while but I don't believe in any kind of diets I have always chose to just eat healthier (cutting out sweets and fatty foods) when there was need to cut weight, hence all of this is very new.

Hi and welcome! :) Just know that gluten-free bread does not even come close to the gluten version. Sorry, but it is unfortunately true. The first time I made it I cried, spreading it into the pan rather than kneading it. But there are some decent versions out there. You may want to try Kinnickinnik's new soft bread, Udi's or Rudi's. Glutino Genius is also pretty good. Anyway, some scratch bread recipes call for dry dairy and many wet and some without dairy. All sorts of possibilities. What type of bread does your son like? White or multi-grain or other?

lpellegr Collaborator
lpellegr
Posted

The dry milk they add is to increase the amount of protein, since most of the substitutes (especially rice, tapioca, and potato flours) don't have much protein, and it helps the bread retain its structure.

You have to know that you will probably never find any replacement bread, especially homemade, that has the soft, spongy texture of store-bought white bread, or the ability to stay fresh on the shelf for long. This will be a disappointment at first, but you will either eventually get used to this kind of bread or you will decide that it's not worth eating bread that isn't good. Many of us learn to eat sandwich fillings that aren't between two pieces of bread, but on a plate or rolled in a corn tortilla or scooped up with crackers or celery. If you are determined to keep eating as much bread as you are used to, then try all the different kinds that are commercially available and see what you like (look on this forum for recommendations). If you want to try making your own, start with mixes before going out and spending money on xanthan gum and 12 different flours. At least you don't have to knead (you couldn't if you wanted to, because it will be sticky)!

This forum will be very helpful, but there are also books out there that can educate you, and lots and lots of cookbooks. This seems very daunting, but eventually will be second nature, hard as that may be to believe now.

Archived

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

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


  • Member Statistics

    • Total Members
      131,546
    • Most Online (within 30 mins)
      7,748
    KimberlyAnne76
    Newest Member
    KimberlyAnne76
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
    • Jsingh
      Protein or fat?

      By Jsingh · Posted

      Hi,  I care for my seven year old daughter with Celiac. After watching her for months, I have figured out that she has problem with two kinds of fats- animal fat and cooking oils. It basically makes her intestine sore enough that she feels spasms when she is upset. It only happens on days when she has eaten more fat than her usual every day diet. (Her usual diet has chia seeds, flaxseeds, and avocado/ pumpkin seeds for fat and an occasional chicken breast.) I stopped using cooking oils last year, and when I reintroduced eggs and dairy, both of which I had held off for a few months thinking it was an issue of the protein like some Celiac patients habe mentioned to be the case, she has reacted in the same fashion as she does with excess fats. So now I wonder if her reaction to dairy and eggs is not really because of protein but fat.   I don't really have a question, just wondering if anyone finds this familiar and if it gets better with time.  Thank you. 
    • Chanda Richard
      High Cost of Gluten-Free Foods

      By Chanda Richard · Posted

      Hello, My name is Chanda and you are not the only one that gose through the same things. I have found that what's easiest for me is finding a few meals each week that last. I have such severe reactions to gluten that it shuts my entire body down. I struggle everyday with i can't eat enough it feels like, when I eat more I lose more weight. Make sure that you look at medication, vitamins and shampoo and conditioner also. They have different things that are less expensive at Walmart. 
    • petitojou
      Frequent nausea after gluten-free diet

      By petitojou · Posted

      Thank you so much! I saw some tips around the forum to make a food diary and now that I know that the community also struggles with corn, egg and soy, the puzzle pieces came together! Just yesterday I tried eating eggs and yes, he’s guilty and charged. Those there are my 3 combo nausea troublemakers. I’m going to adjust my diet ☺️ Also thank you for the information about MCAS! I’m from South America and little it’s talked about it in here. It’s honestly such a game changer now for treatment and recovery. I know I’m free from SIBO and Candida since I’ve been tested for it, but I’m still going to make a endoscopy to test for H. Pylori and Eosinophilic esophagitis (EoE). Thank you again!! Have a blessed weekend 🤍
    • knitty kitty
      Unusual bright yellow but odourless discharge

      By knitty kitty · Posted

      Yes, I, too, have osteoporosis from years of malabsorption, too.  Thiamine and magnesium are what keep the calcium in place in the bones.  If one is low in magnesium, boron, selenium, zinc, copper, and other trace minerals, ones bone heath can suffer.  We need more than just calcium and Vitamin D for strong bones.  Riboflavin B 2, Folate B 9 and Pyridoxine B 6 also contribute to bone formation and strength.   Have you had your thyroid checked?  The thyroid is important to bone health as well.  The thyroid uses lots of thiamine, so a poorly functioning thyroid will affect bone heath.  
×
×
  • 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.