Jump to content
  • Sign Up


Advanced Members
  • Content Count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About Neutney

  • Rank
  1. I also feel your pain. My daughter is only one and we began seeing signs of celiac very early...three months. I love my bread! When she started on solids anything with dairy/wheat were no good. More stomach issues and still has not slept through the night at 1 year. My pediatrician on her own said to cut out the dairy/gluten for a month. We did and noticed results. She wasn't in pain anymore! Still not a good sleeper but that is just her. So, next check up I asked to be referred to a GI doc and when I was there, she called him to consult on what to do/test for celiac. He said she should have not been take off gluten to begin with and now we would have to put her back on it. So, we did but couldn't last more than 5 days. Now we (living in Canada) cannot get support or join the celiac association because we cannot live with putting her in pain just for a diagnosis. There are lots of benefits to those 'members'...most gluten-free stores give huge discounts and there is lots of support locally. Not for us though. Not fair! Sorry...no advice other than use your parental instincts...we should be listening more to them!
  2. Thanks for all the info. Please correct me if I am wrong...flax meal plus water usually replaces eggs and the gelatin replaces xanthan gum. Also, why would the recipe call for tapioca flour...then tapioca starch? Just in case you only had tapioca? I have been using the tapioca as the flour and cornstarch. Would it work with potato starch as well?
  3. On a side note...what is the difference between tapioca flour and starch. I am using the bob's red mill but on it, it says flour/starch. Could that be the issue...on the package it says Tapioca Flour...also known as tapioca starch. So...is there a difference and could this be the case? If so, what should I be using this as, flour or starch?
  4. That is what I thought...however it is written that way in the book and I cannot find any web searches of people having the same issue. So, not sure what is up. It seems like a very popular book. Everywhere advertises for it and it was the best seller at our Chapters here.
  5. I do have xanthan gum so I will first try it with the gelatin and only let it rise once in the pan and not do the transfer like regular bread...seems like that may solve the problem. If that doesn't work, I will try xanthan gum. I am open to any other great, not bitter tasting recipes!
  6. Actually my bread machine is very old...10+ years. I don't care for the taste of the mix, but would love to solve the problem of under rising/baking issue of recipe.
  7. I am new to the whole baking without gluten thing, and I need some help. I am using a recipe for bread from Allergy proof kids recipes but I cannot seem to get the loaf to rise properly. I have tried it as the recipe call for except my bread machine doesn't have an 80 minute setting. I have tried it on the basic, rapid, and cake and NOTHING. I have also tried it in the oven. Just let it rise, poured it into the loaf pan and baked. It always turns out only 1 -2 inches high and doughy in the middle. I live in Edmonton, Alberta, Canada so I am not sure if altitude has anything to do with it. I have tried Bob's Red Mill wonderful bread mix exactly as the directions said and it rose to twice the side of the loaf pan during cooking, burnt the top and then fell in on itself when cooling! I love the Udi's bread but cannot afford $7 a loaf when there are three of us eating it! Here is the recipe for the bread (it seems more like a batter than a dough) 1 T active dry yeast 2 t unflavored gelatin 1 T honey 1 1/2 c warm water 1 c rice flour 1/4 c tapioca flour 1/2 c cor/arrowroot/or tapioca starch 1/4 c flax meal 1 t salt 1 1/2 t veg oil 1 t cider vinegar 1. combine yest gelatin and honey in a small bowl. Add the water while gently stirring the yeast mixture. Set aside. 2. in a large bowl mix the flours, starches, flax meal and salt. Stir well 3. Pour the yeast mixture into the flour blend. Add the oil and vinegar. Stir well and pour the "dough" into the pan of a bread machine. Follow manufacturer's direction to bake on a 80 minute setting. So...if you can help me figure this out I would appreciate it. The loaf tastes ok so we would like to solve the issue. Thanks!
  • Create New...