• 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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Have You Tried These Bread Recipes?
0

3 posts in this topic

http://allrecipes.com/recipe/gluten-free-white-bread-for-bread-machines/detail.aspx

http://gingerlemongirl.blogspot.com/2008/05/my-favorite-gluten-free-sandwich-bread.html

I was wondering if any of you experienced bread makers have tried either of these recipes and what your results were.

Thanks for your advice/tips/results!

0

Share this post


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


I have made the Ginger Lemon Girl bread a lot, and it's really good, in a dense whole-grain kind of way. I follow her recipe except for the Sure Jell, which I leave out, and use 3 whole eggs instead of two whole eggs and two egg whites. I use butter instead of margarine. The trick is to know how much water to use - never use all of the water a bread recipe calls for until you know you really need that much. I put the dry ingredients in the Kitchenaid, including the brown sugar, and mix. Then I add the proofed yeast, the eggs, and the melted butter and start the mixer, with 1-1/4 c of warm water standing by. As the mixer starts incorporating the other wet stuff, I pour in the water slowly and watch the dry stuff at the bottom of the bowl. When all of the dry ingredients have become wet, that's usually enough water. This bread does not become light and airy. Only let it rise to the top of the pan, then bake for 10 minutes naked, then cover with foil for the rest of the baking time (that's another 45-50 minutes in my oven). It should feel a little springy in the center but not too much. Don't be afraid to bake for another 5 minutes if it feels squishy. This will stay moist for a few days at room temp, but I always let it cool, slice, and freeze in pairs.

Note: the King Arthur Flour pans that they recommend for gluten-free bread work well with this recipe, making nice square slices ideal for grilled cheese. Also note: I calculated the calories in this bread, and for a loaf divided into 14 slices, it came out to 200 calories a slice, so any sandwich starts with 400 calories before you even add filling!

0

Share this post


Link to post
Share on other sites

I have made the Ginger Lemon Girl bread a lot, and it's really good, in a dense whole-grain kind of way. I follow her recipe except for the Sure Jell, which I leave out, and use 3 whole eggs instead of two whole eggs and two egg whites. I use butter instead of margarine. The trick is to know how much water to use - never use all of the water a bread recipe calls for until you know you really need that much. I put the dry ingredients in the Kitchenaid, including the brown sugar, and mix. Then I add the proofed yeast, the eggs, and the melted butter and start the mixer, with 1-1/4 c of warm water standing by. As the mixer starts incorporating the other wet stuff, I pour in the water slowly and watch the dry stuff at the bottom of the bowl. When all of the dry ingredients have become wet, that's usually enough water. This bread does not become light and airy. Only let it rise to the top of the pan, then bake for 10 minutes naked, then cover with foil for the rest of the baking time (that's another 45-50 minutes in my oven). It should feel a little springy in the center but not too much. Don't be afraid to bake for another 5 minutes if it feels squishy. This will stay moist for a few days at room temp, but I always let it cool, slice, and freeze in pairs.

Note: the King Arthur Flour pans that they recommend for gluten-free bread work well with this recipe, making nice square slices ideal for grilled cheese. Also note: I calculated the calories in this bread, and for a loaf divided into 14 slices, it came out to 200 calories a slice, so any sandwich starts with 400 calories before you even add filling!

Thanks for your info!!

I made the Ginger Lemon Girl recipe and it tasted good. I made a small loaf that fell a little and 5 hamburger buns that were so cute that I texted pics to my DD (its for her). The bread wasn't as high as I thought it would be but I will try it again. The temp was 203 when I took it out of the oven.

It's sooo much cheaper to make than the bread my DD usually buys and I'm sure it tastes better too. I sliced and wrapped them to freeze and I left one bun out so she can have BBQ beef on a BUN tomorrow!! and grilled cheese and hamburgers too!

Thanks very very much!!

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
      107,339
    • Total Posts
      935,566
  • Member Statistics

    • Total Members
      64,999
    • Most Online
      3,093

    Newest Member
    Con Smith
    Joined
  • Popular Now

  • Topics

  • Posts

    • Yes you are correct. Interestingly my genes in the US are thought to be more associated with RA. Which is something they thought I had prediagnosis. In the Middle and far East they are more likely to be associated with celiac and they are rare genes in Caucasians which I am according to my parents known heritage. I always caution folks not to take the gene tests as absolute proof they can't have celiac because I had one child who had positive blood and biopsy, did well on the diet, then got genes tested in young adulthood and was told they could never be celiac. Of course that resulted in her abandoning the diet. I worry but hope someday doctors will realise we still have a lot to learn about the genetics of this disease. PS While I still have some deformity in my hands my joint pain resolved after a few months on the diet.
    • It seems like you really need a concrete or near concrete answer so I would say maybe you ought to get the gene testing. Then you can decide on the gluten challenge.   Thanks! I am convinced our dogs are there waiting for us. Meanwhile they are playing, running, laughing, barking & chasing. I have another favorite quote dealing with dogs: "If a dog will not come to you after having looked you in the face, you should go home & examine your conscience."  ~~~ Woodrow Wilson ~~~
    • I can't help thinking that all of this would be so much easier if the doctor I went to 10 years ago would have done testing for celiac, rather than tell me I probably should avoid gluten. He was looking to sell allergy shots and hormone treatment, he had nothing to gain from me being diagnosed celiac. I've been messing around ever since, sort-of-most-of the time being gluten free but never being strict about it. I really feel like three months of eating gluten would do my body a lot of permanent damage. I've got elevated liver enzymes for the third time since 2008 and no cause can be found which might be good, I guess. I wonder if it would be reasonable to do the HLA testing first, to decide if I really need to do the gluten challenge. If the biopsy is negative, that is. Squirmingitch, love your tag line about dogs in heaven. We lost the best dog ever last December. I sure hope all my dogs are there waiting for me!
    • Most (90%-95%) patients with celiac disease have 1 or 2 copies of HLA-DQ2 haplotype (see below), while the remainder have HLA-DQ8 haplotype. Rare exceptions to these associations have been occasionally seen. In 1 study of celiac disease, only 0.7% of patients with celiac disease lacked the HLA alleles mentioned above. Results are reported as permissive, nonpermissive, or equivocal gene pairs. From: http://www.mayomedicallaboratories.com/test-catalog/Clinical+and+Interpretive/88906  
    • This is not quite as cut & dried as it sounds. Although rare, there are diagnosed celiacs who do not have either of those genes. Ravenwoodglass, who posted above, is one of those people. I think she has double DQ9 genes? Am I right Raven?  My point is, that getting the gene testing is not an absolute determination either way.
  • Upcoming Events