• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • 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 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
0
shan

I Did It!

Rate this topic

Recommended Posts

My dd is having a baking day at her day care, and they are baking Challa bread. Whenever they bake, we are told the day before and my dd bakes with me and we come in with it on baking day. This time, i decided to take a regular recipe for challa, and just use her gluten free flour in it instead - it was a bread mix that is awful, but with this recipe... well... it couldn't be worse!!!

It came out YUMMMMMMMMMMY! Exactly like the regular one, although what it will taste like tomorrow i have no idea ;)

I even managed to role a rope out of it, and then shaped it like a snail, it didn't look braided, but they were good...

I put them in the freezer, i can't toast them on shabbat, should i heat them, or will that make them worse???

Share this post


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


Oooohhh, good for you!! Give yourself a pat on the back. We all experiment with our recipes to find something decent. I've had many failures, but getting better and better results.

I've had no problem freezing breads, then thawing and warming later. I don't eat a lot of bread, so it's the only way for me to keep it and not waste most of it.

So glad you made a good one. Don't forget to mark your recipe so you can remember next time. I tend to forget which ones I liked, and which ones sucked when I go to make anything. :rolleyes:

Share this post


Link to post
Share on other sites

Congrats!! It's been great converting old recipes. Doesn't it give you a feeling of normalcy and control over celiac disease?

Share this post


Link to post
Share on other sites

the recipe was great when it first came out of the oven, but when she ate it today, it was awful and crumbly. The taste stayed the same, so that was ok, coz she ate it, but i am a allergic to crumbs :D:D:D How can i stop that from happening? is it too much xanthium? Or is it because the bread mix was potato, corn and rice based, as opposed to a mix that had bean flour and more rice? I have just found garbanzo flour, not tried it yet, but would that help? Not her allergy, but mine? ;)

Share this post


Link to post
Share on other sites

The best recipe for challah that I've found is at www/betterbatter.org. They sell a MARVELOUS flour mix, and that's what they use in the recipe they post. I DON'T use the braidable challah recipe (there are several different challah recipes), but the basic batter recipe. I make it in this pan: http://www.(Company Name Removed - They Spammed This Forum and are Banned)/Kaiser-Bakeware-Form...f/dp/B00006JSTX, and it looks AND tastes like challah. It keeps for a couple of days, so you don't need to freeze it for Saturday if you make it on Friday. I keep mine in a breadbox made by Tupperware--I don't know if they still sell it or not. It has a little shelf to sit on so there is air circulation around the loaf. You could also use the Debbie Meyer bread bags, they really do work.

I also make it in my bread machine, and it turns out great (though not braided).

Share this post


Link to post
Share on other sites
Ads by Google:


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
      108,926
    • Total Posts
      943,556
  • Member Statistics

    • Total Members
      67,169
    • Most Online
      3,093

    Newest Member
    Momagainsthexane
    Joined
  • Popular Now

  • Topics

  • Posts

    • Diagnosed at 57
    • Lex_, Again I am afraid Ennis_Tx is right here. Ennis_tx eats right and is eating all the right things and still has to take/supplement with Magnesium. The magnesium is a clue?  We need magnesium to make energy. I like to say as chlorophyll is to photosynthesis for the plant so is Magnesium for/to the Animal(s). Meaning we will run down without it. It is said "we waste away without enough Magnesium" Dr. Carolyn Dean wrote the book "The Magnesium Miracle" because people genuinely feel terrific when they take it. they are able to make energy again and function properly but the question remains  why? are we low in it the first place if we need it so much. Iron plays the same role in the blood/respiration but people still get IDA. It turns out low stomach acid limits our ability to absorb Magnesium and Iron. see this link about the role of gastric acid in Iron absorption. https://www.ncbi.nlm.nih.gov/pubmed/7286584/ How do we know this.  . . well it is has been studied and proven. look no further than the FDA box warning on PPI's entitled "FDA Drug Safety Communication: Low magnesium levels can be associated with long-term use of Proton Pump Inhibitor drugs (PPIs)" https://www.fda.gov/drugs/drugsafety/ucm245011.htm now this takes about 6 months of use to become low in magnesium but being low in stomach acid limits our ability to absorb Magnesium and why many people have to take it at 2x to 3x the RDA to get the desired effect. In fact the FDA says only stopping PPI's will reverses this condition.  Obviously  taking higher amount of Magnesium can help alleviate some of these symptom's but only raising the stomach acid will completely alleviate the condition. quoting "Although both patients' hypomagnesemia partially resolved with intravenous replacement, in both cases discontinuation of PPI treatment was necessary to stop ongoing symptoms and to stop magnesium loss." Hypomagnesimia is critically low Magnesiums akin to IDA. here is a thread about IDA and why this is so . . .  low stomach acid leads to low Iron levels. I think it will help explain why Celiac's often have to take Magnesium to help with their chronic fatigue symptom's. I hope this is helpful but when I helped my stomach acid levels my Magnesium begin to be better absorbed from the food I was eating. Nuts are good Magnesium sources especially Cashews and Almonds. So is chocolate hence Ennix_tx cocoa nibs etc. . . ***** this is not medical advice but I know taking Magnesium Citrate helped my energy levels. posterboy by the grace of God, 2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things”        
    • Lots of people are diagnosed after 50 according to this https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3227015/  
    • Smaller meals throughout the day should help. I had the same problem but if it keeps up you may need to see the doctor again and get surgery. Anti-acids may help out too. It's been about 10 years since I had mine. Good luck.
    • Nobody posted anything on my profile that I'm aware of but it wouldn't let me get into it. My email got hacked though right around the same time so I just figured it was connected. I'm not exactly Y2K ready. This is the first computer I ever bought and I still have a flip phone. Maybe it's not connected. Don't really know. 
  • Upcoming Events