Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Low Fat Gluten Free Breads?

HavaneseMom

Recommended Posts

HavaneseMom Explorer
HavaneseMom
Posted

Hi Everyone,

 

I am wondering if anyone knows of any low fat gluten free pre-made breads or rolls?

My husband is willing to eat gluten free at home and likes to have bread with most meals. He is on a very low fat diet for health reasons, and I am having a hard time finding low fat gluten free breads or rolls for him. I am looking for breads under 1.5 grams of fat per serving of 2 slices, or per roll. Are there any low fat eaters out there who know of any very low fat bread products? I am surprised to find out that gluten free breads have so much more fat in them then gluten filled breads. I would really love to get those gluten filled bread crumbs out of the house for good though.

 

Thanks in advance!

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

Celiac.com Sponsor (A8-M):


mamaw Community Regular
mamaw
Posted

Haven't a clue  but  check out  Anna's  Breads......maybe  she  has  one....her  breads  are  at least  healthy with gluten-free  one doesn't get  much except  rice  flour  & starches.......

HavaneseMom Explorer
HavaneseMom
Posted
  • Author

Thanks for the tip on Anna's Breads mamaw!

It looks like her original mix is fat free, I would just have to find a low fat substitute for oil and use egg beaters when I make it. I hadn't thought about making a mix - I'm not much of a baker as of yet, but could learn. I was kind of hoping for a quick fix, like something pre-made and frozen. It would be worth the extra work to get the gluten filled bread out of my house if I have to make the gluten free bread myself though. I could probably get myself a new bread maker out of this deal too :). Who knows, it could be fun to start baking breads.

mamaw Community Regular
mamaw
Posted

Anna's  breads  can be made in a bread  machine  or  a pan.... We & even the kids  love  the  bread.... it  is not  hard  at  all... I  reduce  the  water  by  2-3  TBSP  &  it  doesn't   sink in the top  then.....

Her  banana  bread  & pumpkin bread  are  very good  as well....

If  you buy a bread  machine  make  sure  it has  a  heavy duty  motor... I  have  a  Zo...  & love  it  but  many have  the  breadmaker  one  & like it  too....

When  you make  homemade  bread  I  bake  , slice  & then freeze  putting  a piece  of  wax  paper between each slice  so  we  can take out  1 slice  or  several  & not  waste  the rest..

If  you check  out  the  Living  Without  site  they have  many bread recipes  that are  good... I just  make & eat it  & don't  look  at  carbs,  & such  ....

I'm not  sure  who  would  have  ready made  low  fat  bread.....

mamaw Community Regular
mamaw
Posted

I just done  a  bit  of  scouting  around.... Schar bread  is low  fat... I have  ate their  bread...

Julian  Bakery   is  another  but  I never  had that before.....

 

hth

HavaneseMom Explorer
HavaneseMom
Posted
  • Author

Anna's  breads  can be made in a bread  machine  or  a pan.... We & even the kids  love  the  bread.... it  is not  hard  at  all... I  reduce  the  water  by  2-3  TBSP  &  it  doesn't   sink in the top  then.....

Her  banana  bread  & pumpkin bread  are  very good  as well....

If  you buy a bread  machine  make  sure  it has  a  heavy duty  motor... I  have  a  Zo...  & love  it  but  many have  the  breadmaker  one  & like it  too....

When  you make  homemade  bread  I  bake  , slice  & then freeze  putting  a piece  of  wax  paper between each slice  so  we  can take out  1 slice  or  several  & not  waste  the rest..

If  you check  out  the  Living  Without  site  they have  many bread recipes  that are  good... I just  make & eat it  & don't  look  at  carbs,  & such  ....

I'm not  sure  who  would  have  ready made  low  fat  bread.....

  

I just done  a  bit  of  scouting  around.... Schar bread  is low  fat... I have  ate their  bread...

Julian  Bakery   is  another  but  I never  had that before.....

 

hth

Thanks Mamaw!

I will look in to both of those pre-made breads for him, but I am really interested in baking my own now. The breads you mentioned sound really yummy and the husband really perked up when I mentioned I might bake him some bread.

Can you tell me more about your maker? I looked up Zo, and the brand Zojirushi came up. Is that the one you have? There are a few models on amazon right now. Do you know what model you have? Sorry for all of the questions, but they seem like a bit of an investment, so just I want to make sure I order the right thing.

Thanks again

mamaw Community Regular
mamaw
Posted

Hi  ,  yes  that's  the  best  bread maker  in my  book..... I've  had  mine  for  years  & it is still  working.... many of the  less  expensive  brands  don't  hold up to the  gluten-free   dough  & the motor  burns  out.  So I  figured I'd  buy the Zo  &  not  need to  worry.....you  get  what  you pay for.....There are  at  least  two  newer  models  than  mine ... I like  the one  that  makes  the  regular loaf of  bread......

I love  to bake  & cook  but  for many  they  hate  it..... it is  time  consuming &  one  needs  lots  of  pre-planning  with the  gluten-free  lifestyle to keep  everything  moving  as planned... But the  rewards  are  terrific...

hth

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

Celiac.com Sponsor (A8-M):


HavaneseMom Explorer
HavaneseMom
Posted
  • Author

Hi  ,  yes  that's  the  best  bread maker  in my  book..... I've  had  mine  for  years  & it is still  working.... many of the  less  expensive  brands  don't  hold up to the  gluten-free   dough  & the motor  burns  out.  So I  figured I'd  buy the Zo  &  not  need to  worry.....you  get  what  you pay for.....There are  at  least  two  newer  models  than  mine ... I like  the one  that  makes  the  regular loaf of  bread......

I love  to bake  & cook  but  for many  they  hate  it..... it is  time  consuming &  one  needs  lots  of  pre-planning  with the  gluten-free  lifestyle to keep  everything  moving  as planned... But the  rewards  are  terrific...

hth

Thanks Mamaw!

I will be purchasing one of these soon. It sound like they are worth it in the long run. I don't hate to bake and cook, but honestly never have much. It could be a nice hobby to take up now that I am over 40 and life is slowing down a bit.

mamaw Community Regular
mamaw
Posted

Here is  another  place  for low carb ,, desserts  too!  "your lighter side"   sorry  I  can't  post  the link....

Archived

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

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


  • Member Statistics

    • Total Members
      130,571
    • Most Online (within 30 mins)
      7,748
    Catherine OBrien
    Newest Member
    Catherine OBrien
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Weakly positive DGP IgA

      By trents · Posted

      If your total IGA is low then the values for the other IGA tests cannot be trusted. They will be depressed. Celiacs who have the DQ2 gene typically are on the more sensitive side as opposed to those who only have the DQ8. But keep in mind that having either or both of those genes does not equate to having celiac disease as 40% of the general population have one or the other and only about 1% of the general population develops active celiac disease. Genetic typing can be used for ruling it out, however. Because of the low total IGA, symptoms and the possession of the DQ2 gene, my suggestion would be for you to go seriously gluten free for a few months and see if your symptoms improve. It may be the only way you can ascertain if you are gluten intolerant because of the low total IGA.
    • Cat M
      Weakly positive DGP IgA

      By Cat M · Posted

      Ah ok, I just saw didn’t even post the DGP IgA at all. 😫 I started with itching and hives Jan 2024, been taking a ton of meds and on Xolair and even that is not providing total relief. The other primary symptoms: intermittent but worsening abdominal pain, diarrhea and bloating. This summer I am just exhausted. I uploaded my 23andMe data to genetic lifehacks and discovered quite a few variations, including DQ2, MTHFR, VDR and I have always had very low ferritin, vitamin D and B12. I still think that mast cell disease makes the most sense, but latest labs show I am barely in range for thiamine, zinc and vitamin A, so the GI stuff feels more important to figure out than the hives right now. I did SIBO testing this morning. TTG IGA <2   0-3 is negative TTG IGG  3   0-5 is neg DGP IGA 21    20-30 is weak positive DGP IGG 4    0-19 is negative Although total IGA is not resulted, there is a footnote stating it was low and the reason they ran IGG.  
    • Scott Adams
      Positive TTG antibody and negative EMA antibody

      By Scott Adams · Posted

      This is an interesting case. A positive tissue transglutaminase (tTG) antibody with a negative endomysial antibody (EMA) and normal duodenal histology can present a diagnostic challenge, especially in an asymptomatic patient. While the absence of villous atrophy and negative EMA suggest that the likelihood of active celiac disease is low at this time, such serological discordance may still warrant monitoring. Some individuals may be in the early stages of celiac disease, often referred to as potential celiac disease, particularly if they carry the HLA-DQ2 or DQ8 haplotypes. HLA typing can be quite helpful in this situation; a negative result would virtually rule out celiac disease, whereas a positive result may justify periodic follow-up to monitor for evolving disease. The risk of progression to overt celiac disease is not well defined but appears to be higher in children, those with a family history, or those with autoimmune conditions. In this case, routine follow-up including repeat serology and consideration of symptoms or new risk factors over time would be a reasonable and cautious approach. For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:      
    • Scott Adams
      Old to diagnosis

      By Scott Adams · Posted

      Have you tried to start a gluten-free diet since your diagnosis in 2019?
    • trents
      Positive TTG antibody and negative EMA antibody

      By trents · Posted

      Welcome to celiac.com, @Wamedh Taj-Aldeen! Just curious, what is your relationship to the patient? Are you the attending physician? A medical student? A consulted physician? Was a total IGA test ordered? Some physicians are under the dated and mistaken impression that such is only necessary in young children. If total IGA is low, other IGA antibody numbers will be artificially depressed. By the way, it is not unusual to have a positive TTG-IGA and a negative EMA. Are the TTG-IGA numbers borderline high or unequivocally high? There are other diseases and medical conditions that can cause elevated TTG-IGA numbers besides celiac disease but when this is the case, the numbers are usually not dramatically elevated. It can also be the case that villous damage was patchy and affected areas were missed during the biopsy. Or, onset of celiac disease was very recent and villous atrophy has not yet progressed to the point of detectability.  We also have occasional anecdotal reports in this online community of positive antibody testing with negative histology, as you report. But we also know that gluten intolerance can manifest itself apart from enteropathy. It can damage other organ systems. Many celiacs are of the "silent" type, meaning there is an absence or a relative absence of symptoms until the disease has become advanced and there is significant damage to the villous lining or other organ systems. But to answer your questions: 1. I would definitely pursue a routine follow-up and recheck of the antibodies. And, I would order a complete celiac panel including total IGA and IGG stuff in say, six months. Sooner if symptoms manifest. 2. It is impossible to say what is the risk of the future development of over celiac disease. I refer you back to my #1 above concerning rechecking.  3. I would definitely pursue HLA DQ2/DQ8 typing as it can be used as a rule out for celiac disease, though not quite with 100% dependability. I hope my thoughts prove helpful to you.
×
×
  • Create New...