• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Baked Goods Issue
0

22 posts in this topic

My husband has recently been diagnosed with a gluten intolerance, subsequently I am now making our own breads etc. The issue im having is that, despite following all the recipes exactly, the bread all have a cake like quality, and not like bread at all. Does anyone have any tips? I know that the bread will never be the same as store bought wheat bread, but any tips are most welcome. 

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I'm still new to celiac disease and I've made lots of cookies, cakes and muffins that don't require yeast over the past 12 years (hubby is gluten-free longer). Plan on trying it someday, but the frozen bread is good enough for my hubby and I don't even crave sandwiches (prefer lettuce wraps). I'm hoping some of the bakers will come forward to help you.

0

Share this post


Link to post
Share on other sites

You're right that the texture is different, and you will probably never find any gluten-free bread with the texture of typical commercial gluten bread.  Gluten-free baking takes a lot of experimentation to find what you like, and eventually you will get used to this type of bread or decide that you can live without it.  For myself, I find that I just don't like the bread enough to bother with it on a regular basis, although I often bake it just to make crumbs and have the rare sandwich.  Try different recipes.  There are books such as "The Gluten-Free Gourmet Bakes Bread" with a lot of recipes, and of course online.  One of the best I have found is Ginger Lemon Girl's Favorite Sandwich Bread http://gingerlemongirl.blogspot.com/2008/05/my-favorite-gluten-free-sandwich-bread.html but it does have a lot of ingredients and it still doesn't have that "bread" texture.  You can leave out the Sure-Jel.

 

You may find that you are better off (and save money) finding substitutes for bread - wrap sandwich fillings in corn tortillas or eat them plain, eat leftovers instead of sandwiches for lunch, make pancakes to use as bread.  Keep trying new recipes, and make them more than once, because many times it takes subtle adjustments to figure out how much water to use, whether to lower the temperature, how long to leave it in the oven.  If a loaf doesn't come out good, cube it up, dry it in the oven at 250, and crush the cubes for crumbs or saute them with seasoning for croutons.  I hope your husband is aware of how lucky he is to have someone willing to put this kind of time and effort into keeping him happy and healthy!

0

Share this post


Link to post
Share on other sites

Are you baking from a mix or recipe?

In the beginning I found mixes easier and I learned a lot by trying different ones.

Also, I found gluten-free bread bakes better in small loaf pans - instead of one big loaf I made 3-4. It rises better and improved texture, IMO.

I'm one of those that opted for less bread, to be honest. I just couldn't get along with gluten-free bread. Lately, I've found Canyon Bakehouse hamburger buns to be very good and the Schar brand of rolls, rye type deli bread and white bread to be decent if I want a sandwich.

Otherwise, I use corn tortillas in place of flour tortillas and have cultivated my gluten-free cracker selection to replace pita bread, etc. I find "real" food substitutes (something not developed to be gluten-free but is normally gluten-free like corn tortillas) to be a much better way to work in my breads than trying to locate or bake gluten-free breads I find palatable.

0

Share this post


Link to post
Share on other sites

Hey guys, 

 

Thanks for all the suggestions. My husband is still really craving the white sandwich bread, so I shall persevere. Should I find anything that works I will let you all know. We have been trying the tortillas and next to try is the hamburger buns. Thanks for the brand suggestions, we shall try and see  :)

0

Share this post


Link to post
Share on other sites
Ads by Google:


Hey guys, 

 

Thanks for all the suggestions. My husband is still really craving the white sandwich bread, so I shall persevere. Should I find anything that works I will let you all know. We have been trying the tortillas and next to try is the hamburger buns. Thanks for the brand suggestions, we shall try and see  :)

 

Nothing is the same as white gluten-filled sandwich bread...but we think Glutino's Genius White is pretty darn good.  Canyon Bakehouse's Mountain White is very good...but not really white.  We use Udi's too -- better toasted.

 

We made our own for quite a long while....but never got bread that kept well and got tired of trying to keep up with hungry teens ;)

0

Share this post


Link to post
Share on other sites

Hey guys, 

 

Thanks for all the suggestions. My husband is still craving the white sandwich bread, so I shall persevere. Should I find anything that works I will let you all know. We have been trying the tortillas and next to try is the hamburger buns. Thanks for the brand suggestions, we shall try and see  :)

I do a ton of bread baking and have posted some recipes here. One of the best is a recipe by one of our members. Search for Simonella's challah bread. My laptop died last night with all my saved recipes. It will be heartbreaking if my hard drive is lost.
0

Share this post


Link to post
Share on other sites

I do a ton of bread baking and have posted some recipes here. One of the best is a recipe by one of our members. Search for Simonella's challah bread. My laptop died last night with all my saved recipes. It will be heartbreaking if my hard drive is lost.

 

Even if your laptop is not repairable...you can have the hard drive pulled and copied onto a new one....I do hope it is an easy repair...none of us want you to lose your recipes!!!

0

Share this post


Link to post
Share on other sites

I searched for Simonella's challah bread but couldnt find it. Im not using mixes at the moment, just recipes on the internet. Just made a multigrain bread and this seems to be a bit better then the white bread. 

0

Share this post


Link to post
Share on other sites

Even if your laptop is not repairable...you can have the hard drive pulled and copied onto a new one....I do hope it is an easy repair...none of us want you to lose your recipes!!!

Yes, I have done that before but this time there is also something very wrong with my hard drive, too. :-( Stupid dumb laptop. Am using my tablet which means slower/less typing. I keep my life on my laptop practically. Sad how I rely on it!!!

0

Share this post


Link to post
Share on other sites

I searched for Simonella's challah bread but couldnt find it. Im not using mixes at the moment, just recipes on the internet. Just made a multigrain bread and this seems to be a bit better then the white bread. 

 

Here you go:

 

http://www.celiac.com/gluten-free/topic/94916-best-bread-recipe/?p=811764

0

Share this post


Link to post
Share on other sites

Yes, I have done that before but this time there is also something very wrong with my hard drive, too. :-( Stupid dumb laptop. Am using my tablet which means slower/less typing. I keep my life on my laptop practically. Sad how I rely on it!!!!

Back up...back up....back up!

0

Share this post


Link to post
Share on other sites

Thanks for the link to her bread and challah recipes, just what I was looking for

0

Share this post


Link to post
Share on other sites

Thanks for the link to her bread and challah recipes, just what I was looking for

 

You are welcome...I've been meaning to find them again for some time....this time I bookmarked the post :)

0

Share this post


Link to post
Share on other sites
Sorry, Simona. Must have been dreaming of Salmonella!!!

I am making this bread again today. You actually form it rather than spoon or scoop the dough.

0

Share this post


Link to post
Share on other sites

Would someone please let me know how much tapioca starch and arrowroot are required in this recipe? My tablet shows a blank where the amounts should be. Thanks!

0

Share this post


Link to post
Share on other sites

Sorry, Simona. Must have been dreaming of Salmonella!!!

I am making this bread again today. You actually form it rather than spoon or scoop the dough.

 

I just came to look for those myself....Simona must have used a character for these measurements that didn't transfer properly after the big forum upgrade of '12!

 

Anyone else have a hard copy of this recipe floating around?

 

I'll PM Simona -- not sure if she is still hanging about.

0

Share this post


Link to post
Share on other sites

I have fixed my recipe in the original post and I copied everything in this one. I hope, it will help you. 

 

Simona's braided Challah
(Gluten and casein free)

Ingredients:

3 cups white rice flour
2 cups brown rice flour
1/2 cup tapioca starch
1 cup potato starch
1/2 cup arrowroot starch
3 Tbsp. Xanthan gum
1 teaspoon Baking soda (I used measuring spoons)
1 Tbsp. of sugar
1 Tbsp. of salt  (I elevated this just now from 1 teaspoon to 1 Tbsp.The challah will taste better.)

3 cups of warm vanilla rice milk
2 rapid yeast packets
3 Tbsp. of sugar, for sweeter version add 2 more Tbsp.

4 large eggs
1 egg white
1 stick of Fleishman margarine in room temperature, not melted

Egg wash:
1 egg yolk
2 Tbsp. or sugar
1 Tbsp. of rice milk

Direction:

1. Mix yeast, sugar and warm milk together and let it rise for about 15-20 minutes.

2. Put all dry ingredient in stand mixer. Add proofed yeast, eggs, and egg white. Mix for 3 minutes on low and 2- 3 minutes on high.

3. Place waxed paper on 10x15 baking sheet. Take a bigger cutting board and spread some oil (vegetable, canola) over. Divide dough on 6-8 pieces. Put some oil on yours hands, the same way like you do with lotion. Take one peace of dough, make ball and roll it into braid long about 6-7 inches. Repeat it three times. Take this braids and braid them together. Place them on baking pan.
If you work with 8 pieces, make second row of the Challah the same way as first. For the third row of Challah use only two pieces.

2mmy35k.jpg

If you work with 6 pieces, then make second row with two braids and the first with one (like letter S).
When you work with braids, always have oily hands. Don't be afraid to use oil. Nothing will happen to dough.
This part is messy and little complicated, but it can be done.

4. Let it rise for 40-50 minutes.
5. Preheat oven to 350 F.
6. Mix 1 egg yolk, sugar and milk and spread this mixture with brush over Challah. Bake it for 50-60 minutes.

2cen0jl.jpg

7. Mix 3 Tbsp. of sugar and 2 Tbsp. of water and spread it over Challah after you take it out.
Enjoy! This Challah tastes like the real think. It's very good and very soft for 3-4 days.

2411pas.jpg

OR

I bough round porcelain dish for pies. It's 2 inch deep and have 9 inches in diameter. I used it the second time when I baked this Challah.
I divided dough 6 times. I braided three braids together and placed them in one half of the pie pan. I repeated this with other three braids.

se6miq.jpg

I let it rise for 1 hour and baked on 350 F for 50 minutes. After I took it out, I spread the sugary water over the top of Challah. 2n9aptv.jpg From my experience its better, if you divide dough in half and bake two loafs at once.   

 

1

Share this post


Link to post
Share on other sites

I just came to look for those myself....Simona must have used a character for these measurements that didn't transfer properly after the big forum upgrade of '12!

 

Anyone else have a hard copy of this recipe floating around?

 

I'll PM Simona -- not sure if she is still hanging about.

I'm still here, but busy with my job and health problems, so most of the time, I will just read posts. But, I'm still baking and making new recipes. From the beginning I made a lot of bread crumbs, but now I have a shortage of them. :D

0

Share this post


Link to post
Share on other sites

I'm still here, but busy with my job and health problems, so most of the time, I will just read posts. But, I'm still baking and making new recipes. From the beginning I made a lot of bread crumbs, but now I have a shortage of them. :D

 

Great to see you!

 

Thanks for re-posting your recipe :)

 

Hope your health improves and the job isn't too stressful.

0

Share this post


Link to post
Share on other sites

I'm still here, but busy with my job and health problems, so most of the time, I will just read posts. But, I'm still baking and making new recipes. From the beginning I made a lot of bread crumbs, but now I have a shortage of them. :D

So glad to hear from you but am sad to hear of your health problems.

Will make this tomorrow. Thanks for posting this. I had a copy as I have made it since but misplaced it. It still remains my favourite!! You are very good.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,810
    • Total Posts
      932,609
  • Member Statistics

    • Total Members
      64,311
    • Most Online
      3,093

    Newest Member
    Whitepaw
    Joined
  • Popular Now

  • Topics

  • Posts

    • It makes a difference if you are Catholic. Don't want to get into a debate about why, but Catholic's must use some form of wheat in the host.  There is no such thing as a gluten free communion wafer at a Catholic Mass. The solution for a celiac is a LOW gluten host made from wheat starch.  That is not a solution that works for many celiacs.  You could also just take the cup, if it is offered, provided it does not have any of the host broken into it.  You do run the risk of cross contamination unless you are the first person receiving from the cup. Spiritual Communion is sometimes all you can do if you don't have a priest that understands or will work with you. My daughter has become very sensitive after a recent accidental high exposure to gluten. Her symptoms are neurological (loss of use of right foot and right arm, loss of balance, heaviness of limbs, loss of sight).   We spoke to our priest and he ordered a special small cup just for her. He leaves it covered during the consecration so there is no cross contamination.  My husband and I are Eucharistic Ministers and give it to her after we receive so the priest doesn't have to juggle so many things.   So, that is the Catholic solution. There is information on the USCCB website to provide your priest if he needs guidance.  http://www.usccb.org/prayer-and-worship/the-mass/order-of-mass/liturgy-of-the-eucharist/celiac-disease-and-alcohol-intolerance.cfm
    • So great to hear! Actually makes sense with the iron, as vitamin C helps in the absorption of iron. Sounds like a good theory that it is either the vitamin C, or vitamin C aiding in the absorption of the iron. Thanks for all the feedback. Going to try adding iron as well. Hoping this will help us both feel better and worry less  
    • Hello and welcome I don't have celiac. I do have several symptoms in common with you and I do have a problem with gluten, so NCGS for want of a better term.  A celiac response to gluten involves the immune system so there certainly can be a delay between ingestion and the body producing the antibodies. That would correlate with your tongue aching progressively through the week. Some of the weirder symptoms of celiac occur because those antibodies that have identified gluten proteins as a problem then attack different parts of the body, maybe that's the more delayed reaction in your case. Last time I was glutened definitely I noticed some reaction in a few hours but it was a couple of days before I was certain. After effects can last for weeks or months even.  Wheat allergy is the one with the instant response, it's IGE mediated and so you can have an immediate surge in histamines and in extreme cases anaphylaptic reaction. NCGS is less well understood, some dispute it's existince or question if gluten is the cause. The symptoms however are similar to celiac as far as I know and that includes response time.  You've been through a miserable time but your still young and you need to decide whether you want to pursue a diagnosis or not. If you do, then it will require a gluten challenge of probably 6-12 weeks. See the links below for more details.  If you don't I suggest you go strictly gluten free, keep a food diary and see if the improvements you noted before continue. I think you've probably found your answer. Best of luck!   Further reading https://www.celiac.com/gluten-free/announcement/3-frequently-asked-questions-about-celiac-disease/
    • This is why many of us stick to our own "Trusted Brands" of things we know are safe, and only buy stuff with the offical certification for gluten free. NOTE also in the US they do not HAVE to tell you their facility also processes wheat on the label, just if the actual product contains it in the ingredients. But many will just to avoid legal mumbo jumbo if they somehow have CC issues. Saying the facility also contains/processes wheat is just them covering themselves if people get sick from it.
    • I make my own mini loafs of a simple almond,coconut,apple sauce blend for dense, bland bread gluten free, and have my pastor bless them. I then keep them in the freezer and bring a piece with me for communion.
  • Upcoming Events