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      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 Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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mamatide

The Most Delicious Home-made Gluten Free Bread I've Ever Tasted...

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Sounds like too much liquid.

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So I discovered! After adding flax it came out much better but I think I need to reduce the yeast by 1/2tsp since I'm still getting the uneven funky rising thing going on but its like 3-4 inches instead of the 6-8 it was doing without the flax.

For the book you have right now, have you considered selling digital copies? The price of shipping makes the book pretty expensive and is a major drawback, at least for me. I'm spoiled by Amazons free shipping:)

I haven't considered it but that is a good idea! Let me get my head around it and I will let you know!!!

If anyone wants to do any testing for this new book, please send me a PM asap! (Yeast breads, especially!)

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Anyone know how well this doubles? I want to try it in a commercial sized pan which usually requires doubling of the recipe.

Thanks!

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Help, please. I made this bread last week and it is delicious. However, it did not raise over the pan (as some have stated) and then shrunk after baking and taking out of the oven. It was probably 2 1/2 in. high. What am I doing wrong? My ingredients are room temp., yeast is new, etc. I beat it with my flat beater on my Kitchen Aid. Should I have used the other beater to incorporate more air into it? I'm making it again today and want it to be like everyone else experiences. Thanks.

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Anyone know how well this doubles? I want to try it in a commercial sized pan which usually requires doubling of the recipe.

Thanks!

I double the recipe with no issues. I make 4 loaves at a time.

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I double the recipe with no issues. I make 4 loaves at a time.

I should have been clearer:) Commercial pans are 16" long and you end up with a loaf the size of a loaf like you would buy from a store. Not every recipe works for using these pans, for example banana bread.

Edit cause I'm stupid, it was another awesome bread recipe I did yesterday thats easier but I think this one beats it on the taste and chewiness factor.

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I need help with this recipe. The first time I made it turned out great but the next 4 times it hasn't worked at all.. The "problem" it that I don't remember what "gluten-free flour" blend I used the first time. I think I used something with sorghummel but I don't remember..

# 1 1/4 cups gluten-free flour

# 1/4 cup garfava flour

# 1/2 cup potato starch

# 1/4 cup cornstarch

# 1/4 cup flax seed meal

# 2 1/2 teaspoons xanthan gum

# 2 teaspoons active dry yeast

# 1 teaspoon salt

# 2 eggs

# 2 egg whites

# 1 cup water or 1 cup milk

# 2 tablespoons vegetable oil

# 2 tablespoons honey

# 2 teaspoons vinegar

Does anyone have a good flour blend recipe?

Is the water supposed to be warm or cold?

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I need help with this recipe. The first time I made it turned out great but the next 4 times it hasn't worked at all.. The "problem" it that I don't remember what "gluten-free flour" blend I used the first time. I think I used something with sorghummel but I don't remember..

# 1 1/4 cups gluten-free flour

# 1/4 cup garfava flour

# 1/2 cup potato starch

# 1/4 cup cornstarch

# 1/4 cup flax seed meal

# 2 1/2 teaspoons xanthan gum

# 2 teaspoons active dry yeast

# 1 teaspoon salt

# 2 eggs

# 2 egg whites

# 1 cup water or 1 cup milk

# 2 tablespoons vegetable oil

# 2 tablespoons honey

# 2 teaspoons vinegar

Does anyone have a good flour blend recipe?

Is the water supposed to be warm or cold?

I used 1 Cup Sorghum, 1/4 cup brown rice flour and 1/4 cup white rice flour for the gluten-free flour and to replace the garfava flour. You want the water to be about 110F to help the yeast rise. Comes out perfect every time!:)

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Which size is the eggs?

Are the eggs room temperature (70F)?

Large eggs are the standard for baking.

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How long does this bread stay fresh? Is it good for everyday sandwich making?

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i am really ecstatic that you are all enjoying my bread.

smile.gif

Can you please post the recipe?

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Can you please post the recipe?

 

 

You might want to read the whole thread - several recipes are posted.  I do not think Lorka will see your post - she posted in 2007

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Sorry for some reason I can't copy & paste to here... I have  made Lorka's  bread  many times  , very good... If you  google  Lorka's gluten free flax bread  her recipe  will come up as I just  did that  but again can't  copy & paste to here....I don't  think  she  is on here  anymore....

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Its in the first post on this very old and very long thread!   :D

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