Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Yummy Bread!

sillybug101

Recommended Posts

sillybug101 Newbie
sillybug101
Posted

I made my first batch of gluten-free bread last night and it was...ok. Does anyone have a good brad recipe for a bread machine or a recommendation on a bread mix? I used Bob's Red Mill. Thanks.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


lorka150 Collaborator
lorka150
Posted
Open Original Shared Link That is my own recipe (and my own page on recipezaar). Everyone who has tried it has had it turn out. I highly recommend - tastes real.
jaten Enthusiast
jaten
Posted

If you do a search on this forum for bread mixes or bread recipes you'll find a lot of great suggestions. Two of the more popular mixes seem to be Pamela's Amazing Wheat Free Bread mix (my personal favorite), and Manna from Anna (I think that's the name of the one I keep hearing others say is good) which I haven't tried. Gluten Free Pantry bread mix is also very popular, and I have tried that one.

You'll probably want to search the forums and then try a few mixes/recipes to find the one(s) that will become your personal favorites.

sillybug101 Newbie
sillybug101
Posted
  • Author

Thanks for the tips. I really appreciate it

mamatide Enthusiast
mamatide
Posted
Open Original Shared Link That is my own recipe (and my own page on recipezaar). Everyone who has tried it has had it turn out. I highly recommend - tastes real.

Laurie, I'm very excited about trying your recipe but I have a couple of questions:

1. What gluten free flour do you use (just any old one, or do you use a certain blend)

2. Is the water / milk supposed to be warm? (I've never made a bread where the yeast

wasn't mixed with the warm liquid to proof first)

I guess that's it! Please let me know!!!

mamatide

lorka150 Collaborator
lorka150
Posted
Laurie, I'm very excited about trying your recipe but I have a couple of questions:

1. What gluten free flour do you use (just any old one, or do you use a certain blend)

2. Is the water / milk supposed to be warm? (I've never made a bread where the yeast

wasn't mixed with the warm liquid to proof first)

I guess that's it! Please let me know!!!

mamatide

Hi Mamatide,

I'm allergic to rice and buckwheat myself, so when I make it for me, I either use an amaranth (mostly) mix with a little bit of garfava and quinoa, or some of Bob's All Purpose. I don't really measure... I just measure the correct amount total, and mix them all together. When I make it for others, sometimes I throw in some brown rice flour or buckwheat because they are both a little.. ahem.. cheaper. :)

The water/milk I do at room temperature, a little warm. However, I posted that recipe without writing that (thanks for the info!) and others have emailed me about it with success, so I wonder if it works either way? I would do the yeast as per normal though!

Have fun!

kolka Explorer
kolka
Posted

Lorka150:

I'm new to gluten-free baking, too. I've tried to make several breads, but the only one that is very good is Bette Hagman's French bread. The others just are not that good. From reading everyone's posts, it seems that you really need to add amaranth or teff or one of the more exotic flours to get a quality loaf of bread. Is that the only way to get a really good loaf of bread? You stated that you don't measure. How much amaranth (by percentage) flour do you put in a standard gluten-free bread recipe?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


lorka150 Collaborator
lorka150
Posted

I use higher end grains like teff and amaranth because they are healthier, and in my opinion, taste better. I am also allergic to rice.

I love the amaranth taste, so generally, I use 1/2 amaranth, then split the other half among two others.

mamatide Enthusiast
mamatide
Posted
Hi Mamatide,

I'm allergic to rice and buckwheat myself, so when I make it for me, I either use an amaranth (mostly) mix with a little bit of garfava and quinoa, or some of Bob's All Purpose. I don't really measure... I just measure the correct amount total, and mix them all together. When I make it for others, sometimes I throw in some brown rice flour or buckwheat because they are both a little.. ahem.. cheaper. :)

The water/milk I do at room temperature, a little warm. However, I posted that recipe without writing that (thanks for the info!) and others have emailed me about it with success, so I wonder if it works either way? I would do the yeast as per normal though!

Have fun!

Well, I just took the bread from the oven and it smells wonderful! I used an all-purpose mix I had here (rice,corn mostly) and since I don't have garfava I added sorghum... We'll see how it tastes. I think the AP flour I had has some Xantham gum in it - which might explain why the batter was so thick.

Is it supposed to be quite thick? Your instructions say to "pour" it - no chance but I did spread it out and it did rise and cook in the required times.

I'll let you know in the morning how it turned out...

Thanks!

mamatide

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,205
    • Most Online (within 30 mins)
      7,748
    Butch68
    Newest Member
    Butch68
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      NCGS does not cause damage to the small bowel villi so, if indeed you were not skimping on gluten when you had the antibody blood testing done, it is likely you have celiac disease.
    • Scott Adams
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Scott Adams · Posted

      I will assume you did the gluten challenge properly and were eating a lot of gluten daily for 6-8 weeks before your test, but if not, that could be the issue. You can still have celiac disease with negative blood test results, although it's not as common:  Clinical and genetic profile of patients with seronegative coeliac disease: the natural history and response to gluten-free diet: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5606118/  Seronegative Celiac Disease - A Challenging Case: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441776/  Enteropathies with villous atrophy but negative coeliac serology in adults: current issues: https://pubmed.ncbi.nlm.nih.gov/34764141/  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      I'm very confused... My blood test came out negative, I checked all antibodies. I suppose my Total IgA levels are normal (132 mg/dl), so the test should be reliable. Still, I'm not relieved as I can't tolerate even a single biscuit. I need to talk to my doctor about whether a duodenal biopsy is necessary. But it is really possible to have intestinal damage despite having a seronegative results? I have really strong symptoms, and I don't want to keep skipping university lectures or being bedridden at home.
    • Scott Adams
      CT with contrast.

      By Scott Adams · Posted

      They may want to also eliminate other possible causes for your symptoms/issues and are doing additional tests.  Here is info about blood tests for celiac disease--if positive an endoscopy where biopsies of your intestinal villi are taken to confirm is the typical follow up.    
    • Scott Adams
      New labs are now very elevated

      By Scott Adams · Posted

      In the Europe the new protocol for making a celiac disease diagnosis in children is if their tTg-IgA (tissue transglutaminase IgA) levels are 10 times or above the positive level for celiac disease--and you are above that level. According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy: Blood Test Alone Can Diagnose Celiac Disease in Most Children and Adults TGA-IgA at or Above Five Times Normal Limit in Kids Indicates Celiac Disease in Nearly All Cases No More Biopsies to Diagnose Celiac Disease in Children! May I ask why you've had so many past tTg-IgA tests done, and many of them seem to have been done 3 times during short time intervals?    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.