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      Frequently Asked Questions About Celiac Disease   09/30/2015

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Trouble With Bread
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HELP! I have been trying to make a good bread recipe that I can eat. :huh: I need a recipe! I know that we can live without bread, but goodness :angry: , everytime I try to make one it either turns out lumpy or is good first thing out of the oven/machine and goes bad the next day. I know I'm doing something wrong I just don't know what!

Thanks in advance for your help, B)

Beth

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That's why I made biscuits! I packaged them in threes, and froze them. The only time I ever got bread to work, was when my oven was broken, and I had to manually conrol the temperature. Sorry I can't help you.

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Try this recipe - I've had lots of success with it - but I think it tastes best on the first day - otherwise, slice and freeze, reheat in toaster.

Challah (Egg Bread)

(parve)

1 1/2 cups cornstarch

3/4 cup white rice flour

1/2 cup brown rice flour

1/4 cup tapioca flour

3 T almond meal

1 T xanthan gum

1 package red star quickrise yeast

1 t salt

1 cup warm water (120 degrees)

2 T dry potato flakes

1/4 cup oil

1/4 cup honey

3 eggs + 1 egg yolk

Directions:

1. Mix dry ingredients in heavy duty mixer

2. Dissolve potato flakes in warm water, and add slowly to mixer

3. Add oil and honey

4. Add eggs and mix until blended

5. Beat on High speed for 2 minutes - batter should look like pudding

6. Spoon batter into greased 9 x 5 inch loaf pan (I spray with Pam, and use dark Teflon pan)

7. Smooth top surface of batter using WET hand

8. Cover pan with plastic wrap (spray underside of plastic sheet with Pam so it won't stick to batter as it rises)

9. Let rise in warm place for about 35 minutes or until reaches top of pan

(I turn my oven on warm for 30-60 seconds, turn off, then use as warm place for rising)

10. Using fine serrated knife, cut 2 diagonal lines across top of bread about 1/8 inch deep (lets steam escape)

11. Bake in preheated 350 degree oven for 45 minutes (cover with foil after 20 minutes if top gets too brown)

12. Transfer to wire cooling rack, rub top with margerine while still hot.

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I have heard lots of good things about Saras Challah bread recipe but I havent tried it yet, here is another recipe, but I'll admit it works better in rolls than it does for loaf type bread. I also use the Asian style rice flour, it's a finer grain so you never get the gritty texture, but it does make the bread look a little lumpy, however it tastes fantastic, we just eat it out of the oven with butter:

soft buttermilk rolls

ingredients:

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I hope it works for you. I had to sacrifice a few "testers" the first few times I made it because the cooking time varies depending on the size you make the rolls. But the sacrifice is worth it. I just opened one up after the recommended amount of time to check if it was still wet in the middle, If not I leave it in a bit longer.

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