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

Gluten Free Breads


nothungry

Recommended Posts

nothungry Contributor

I want to start baking gluten free breads at home. I have a terrific oven. I am wondering if I should get a breadmaker and or a kitchen aid stand mixer. Is it better to bake the bread in a breadmaker or in a convection oven? Do I need the kitchen aid mixer anyway to make the dough? From what I heard I need to do some heavy duty mixing for the gluten-free dough. Thanks for any input!! Also, any ideas on good bread mixes or recipes?


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



Celiac.com Sponsor (A8-M):



Guest nini

I have a Kenmore bread machine and I like it ok... I have to scrape the sides when it is in the first mix stage, and sometimes it doesn't rise like I'd like it to. Most of the recipes and mixes work very well in either a bread machine or the oven... you can do them with a hand mixer or a stand mixer with bread hooks, I don't think it matters which way you do it, it's all a matter of personal preference.

oh and for bread mixes, I like The Gluten Free Pantry mixes the best... but I'm sure there are some other brands that are good too.

cdford Contributor

According to how you plan to bake and what your budget is, there are several options. (And if I can get my kitten to stop trying to type for me I'll list them.)

1- A heavy duty stand mixer is a must no matter what you do. It is required for most baking processes and certainly if you plan to bake in the oven instead of a bread machine.

2- A good quality (though not necessarily an expensive) bread machine. One with a 1 - 1 1/2 lb loaf is better because our breads do better in smaller loaves. Some people prefer the programmable ones but I have not found that to be necessary to get a good loaf.

3- Either lots of money to buy pre-packaged flours and mixes or a good mill such as the WhisperMill or WonderMill. You can save money in the long run by buying bulk grains and milling them yourself. There have been posts specifying how to do this and where to purchase. Do a search or contact me for further info if you choose this route.

4- Time and patience to experiment and find the mix of flours that suits your taste and texture requirements. Some people love the taste and texture of the bean flours, others cannot handle the strong flavor. The same holds true for varying reasons with each of the kinds of flours. Test out several recipes on several loaves. You will have to adjust not only for flavor, but also for humidity and altitude for your particular location.

5- A small spice or coffee grinder to grind flax or other oily flours that add nutrition and texture to loaves of bread and are not readily available pre-ground into flour.

Don't hesitate to ask questions or post frustrations. There are many of us out here who do this regularly and have run into most of the problems you might face. We can usually give advice on a possible fix.

Good luck!

nothungry Contributor

Thanks for the info! Are there any baking cookbooks that are essential? I love the gluten free pantry mixes but they are too pricey if I am using them on a regular basis. Do you order bulk baking products from somewhere (like xanthum gum and tapioca starch)?

Katydid Apprentice
I want to start baking gluten free breads at home. I have a terrific oven. I am wondering if I should get a breadmaker and or a kitchen aid stand mixer. Is it better to bake the bread in a breadmaker or in a convection oven? Do I need the kitchen aid mixer anyway to make the dough? From what I heard I need to do some heavy duty mixing for the gluten-free dough. Thanks for any input!! Also, any ideas on good bread mixes or recipes?

I couldn't agree more with the previous post...You definitely need a good stand mixer for all your baking. I have a Kitchen Aid from Walmart = $169. No bells and whistles, just a nice sturdy machine. I use it for everything; mixing bread dough, pizza dough, cakes, cookies, etc. I even use it for cutting the shortening into flour for pie crust. I really don't know how I got along without it.

I do have a bread machine, but I only use it for making an extra loaf of bread that I'm going to chop up for dressing, bread pudding etc. because mine has a cool down cycle so I can just throw in the ingredients and walk away and come back whenever I'm ready-l hr or 5 hrs or whenever. The cool down cycle keeps it from getting soggy.

For sandwiches, we keep buns in the freezer. For a bun mold, I take miniature aluminum foil pie tins and remold them into a bun shape by turning a qt mayonnaise jar upside down and reshaping the pie tin on the round bottom of the jar. If your hands are sensitive you may want to wear gloves. Spray them before you spoon in the dough and these can be tossed in the dishwasher and used over and over. I make buns every week and I use the same forms for over a year.

I like the bun idea because they bake faster - 20-25 minutes vs 50-60 minutes for a loaf and I'm all for fast. I just let them cool, slice them, and place each in sandwich bag and then store them in a bagel container in the freezer.

My husband especially likes the bun idea because he can grab just one from the freezer and toss it in the microwave for 30 seconds and it is like it just came out of the oven. Of course, they are perfect for hamburger buns too. You can use the same trick for hot dog buns by reshaping the miniature loaf pans over something. (I use the lid to my butter dish) The nice part about using this method is you never have any waste, because gluten free breads are only good for a few days tops.

I still make loaves of bread in the oven, but mostly for specialty breads like, rye, cheese, focacia, etc. for special occasions when I know they will be consumed quickly. We keep a loaf of Kinnikinnick Italian Tapioca Bread in the freezer for things that won't work with buns; like french toast, grilled cheese, toast, blt, etc. (so far its the best purchased bread I've found)

Good luck with your baking and always feel free to email me if you like - wkcrow@mchsi.com

Kay

PS I don't have a convection oven yet, but we are shopping.

cdford Contributor

I bought Bette Hagman's books and used them to start out with. If your budget is tight, search this site, especially the message board, for recipes and where to purchase items. As a quick reference, I'll add the following items:

For bulk flours already milled, try Bob's Red Mill (can order by the buckets) or Authentic Foods (come in bags).

For bulk grains that you mill yourself, try Breadbeckers. They are familiar with the gluten-free diet though their primary business is not with celiacs.

gluten-free Bread

2 cups gluten-free flour (I use B. Hagman's - 2 parts brown rice flour, 2/3 part potato starch, 1/3 part tapioca flour)

1/3 cup ground flax seed

3 Tbs Sugar

2 tsp Xanthan gum

1 tsp salt

1.5 tsp yeast

2 Tbs Oil

2 Eggs

1 cup gluten-free buttermilk

This bread turns out great every time. It is great for grilled cheese sandwiches or just toasted with jelly or cream cheese. If you have "texture issues" like we do at our house, add a tablespooon or two of bean flour to the mix. It will smooth out the texture.

This mix works very well if you mix larger amounts of the dry ingredients and place them in the refridgerator. Be sure to mix the dry ingredients well so that when you draw out the amounts for a single loaf, you get the right mix of flours. A large bowl and whisk work well for this. Pull out 2 1/2 cups for each loaf.

Brownie Recipe (Gluten Free)

Note: this recipe is a modification for the gluten-free diet of a recipe in the Hershey’s Chocolate Cookbook , 1989.

½ cup butter or margarine, melted

1 cup sugar

1 teaspoon vanilla

2 eggs

½ cup gluten-free flour (I prefer the Bob’s Red Mill All Purpose gluten-free Baking Flour)

¼ teaspoon xanthan gum

1/3 cup Hershey’s Cocoa

¼ teaspoon baking powder

¼ teaspoon salt

½ cup chopped nuts (optional)

Blend butter, sugar, and vanilla in a large bowl. Add eggs; using a wooden spoon, beat well. Combine flour, cocoa, baking powder, xanthan gum, and salt in a separate bowl. Gradually blend flour mix into egg mixture. Stir in nuts if desired.

Spread in greased 9-inch square pan. Bake at 350˚ for 20-25 minutes or until brownie begins to pull away from edges of pan. Cool; frost if desired. Cut into squares.

(Note that a double recipe works nicely in a 9 x 13 inch pan.)

Creamy Frosting (by Donna Ford)

In small/medium bowl, stir together ¼ cup cocoa and ½ cup confectioner’s sugar. Add ½ teaspoon vanilla and just enough milk to make a creamy frosting (start with 1 tablespoon and add a little at a time until it reaches your preferred consistency). Adjust cocoa to your favorite levels as well. If you like a buttercream frosting, start out with about 4 tablespoons softened butter and lessen the milk used.

gluten-free-Chocolate Chip Cookies:

3/4 C sugar

3/4 C brown sugar (firmly packed)

1 C butter or margarine

1 egg

mix together; then add:

2 1/2 C Gluten-free Flour Mix

1 tsp. unflavored gelatin

1 tsp baking powder OR ½ tsp baking soda

12 oz. chocolate chips

NOTE–adjust flour to more or less according to the humidity in your area. In Georgia, we have to add a little more due to the extra humidity. If your mix does not have gum in it, add 1 tsp. xan. Gum)

Bake @ 350 for 10-14 minutes

Tips I found helpful:

Let the oven preheat well

The recipe made 3 1/2-4 dozen "average" cookies or it can make 6 dozen ity-bity cookies

HAPPY BAKING!

covsooze Enthusiast

is there a good book that does gluten-free recipes for bread making machines?


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



Celiac.com Sponsor (A8-M):



Suzie Rookie

Kay, About that Kitchen Aid from Walmart. Have you used it very many years? I have been reading that we need a mixer with at least 325 watts of power like the Artisan (very expensive). The Walmart model sounds like the ones that have only about 250 (I think). It would be great to know that I could pay a lot less and still get a machine that will handle the gluten-free doughs.

Sue

I couldn't agree more with the previous post...You definitely need a good stand mixer for all your baking. I have a Kitchen Aid from Walmart = $169. No bells and whistles, just a nice sturdy machine. I use it for everything; mixing bread dough, pizza dough, cakes, cookies, etc. I even use it for cutting the shortening into flour for pie crust. I really don't know how I got along without it.

I do have a bread machine, but I only use it for making an extra loaf of bread that I'm going to chop up for dressing, bread pudding etc. because mine has a cool down cycle so I can just throw in the ingredients and walk away and come back whenever I'm ready-l hr or 5 hrs or whenever. The cool down cycle keeps it from getting soggy.

For sandwiches, we keep buns in the freezer. For a bun mold, I take miniature aluminum foil pie tins and remold them into a bun shape by turning a qt mayonnaise jar upside down and reshaping the pie tin on the round bottom of the jar. If your hands are sensitive you may want to wear gloves. Spray them before you spoon in the dough and these can be tossed in the dishwasher and used over and over. I make buns every week and I use the same forms for over a year.

I like the bun idea because they bake faster - 20-25 minutes vs 50-60 minutes for a loaf and I'm all for fast. I just let them cool, slice them, and place each in sandwich bag and then store them in a bagel container in the freezer.

My husband especially likes the bun idea because he can grab just one from the freezer and toss it in the microwave for 30 seconds and it is like it just came out of the oven. Of course, they are perfect for hamburger buns too. You can use the same trick for hot dog buns by reshaping the miniature loaf pans over something. (I use the lid to my butter dish) The nice part about using this method is you never have any waste, because gluten free breads are only good for a few days tops.

I still make loaves of bread in the oven, but mostly for specialty breads like, rye, cheese, focacia, etc. for special occasions when I know they will be consumed quickly. We keep a loaf of Kinnikinnick Italian Tapioca Bread in the freezer for things that won't work with buns; like french toast, grilled cheese, toast, blt, etc. (so far its the best purchased bread I've found)

Good luck with your baking and always feel free to email me if you like - wkcrow@mchsi.com

Kay

PS I don't have a convection oven yet, but we are shopping.

cdford Contributor

I have had my kitchenaid for about three years now and it is still going strong. I use it regularly.

happygirl Collaborator

I'm pretty simple...I use the bob's red mill gluten-free bread mix, and bake it in the oven. Turns out wonderfully (this coming from someone who is very very picky about gluten-free breads).

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,080
    • Most Online (within 30 mins)
      7,748

    OTC Pain Medication
    Newest Member
    OTC Pain Medication
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Wheatwacked
      Could be the Ozampic is masking your expected symptoms.  Like an analgesic masks pain.  Qzampic slows digestion to lower the rate glucose enters the intestine to slow its effect on glucose level.  It seems it might also slow down the gluten entry into the intestine, reducing its trigger level for the antibodies.  Ultimately the damage from gluten is the same, just not as fast so the pain is less.  Sourdough bread has less gluten.  Ozampic siows its entry.
    • Wheatwacked
      You can sell it better if the whole family does gluten free.  If he does have Celiac Diease, it is genetic so either you, your spouse, or both have a 40% chance of also having Celiac.  There are over 200 non classic symptoms also caused by celiac disease not often considered by doctors. Joint pain, muscle pain, muscle cramps, osteoporosis, and allergies for starters.  
    • Wheatwacked
      Hello @MHavoc, thank you for your question and welcome to the clinic. First, has the contstipation abated with the GFD? If your are pursuing further diagnostics you must continue to eat gluten. Each lab has their own reference range for their test, but they indicate an H for high.  Typically anything above 11 is considered positive. Mild chronic inflammation (gastritis) can interfere with intrinsic factor for B12 leading to low B12 causing low MCHC (anemia). So what is causing your gastritis?  A high tTG IgA level generally indicates potential gastrointestinal problems most commonly associated with celiac disease.  Although the biopsy is the Gold Standard for diagnosis, not finding damage in the biopsy does not rule out Celiac Disease. It means they did not find damage where they looked.  The small intestine is over 20 feet long. Many here have been blood positive and biopsy negative, it just delays the diagnosis until you have enough damage to find and fit their diagnostic profile. The Ttg-iga is not only sensitive (90%) but highly specific (98%) and won’t show positive until the damage is severe.  It is estimated that 40% of first degree relatives of diagnosed Celiacs have undiagnosed Celiac Disease, so your sister is a big risk factor in whether you have it. Are You Confused About Your Celiac Disease Lab Results?  This article explains it better and is quite readable. Celiac Disease can cause deficient vitamin D.  Low vitamin D compromises the immune system.  Any other symptoms? liver enzymes?  Recent cold or flue? Celiac Disease and the malabsorption it causes through vitamin and mineral deficiencies can elicit symptoms not usually associated with Celiac Disease. Case in point maybe your gastritis and anemia.  
    • MHavoc
      As with most of the people that come here, I have questions and need perspective/info from this wonderful community.  Some background, started having severe constipation that would not abate even with softners (not really fun to talk about), so I was able to finally get in to see my primary and she scheduled some blood work.  One of things she wanted to test for is Celiac Disease due to my sister having celiac disease since a young child. Here are my test results: MCHC = 31.4 so considered slightly low TISSUE TRANSGLUTAMINASE AB, IGA = 78.8 H So with that result, I was scheduled for an endoscope for confirmation of celiac disease, but I am very confused with the results: Diagnosis 1. Duodenum, biopsy: -No pathologic alteration. 2. Stomach, biopsy: -Mild chronic inflammation with reactive epithelial change -H. pylori not identified on immunostained section. -No intestinal metaplasia or dysplasia I am now scheduled to meet with a GI Specialist from the Celiac team, but that won't be until after the New Year.  I would appreciate thoughts about the biopsy report to understand whether it confirms the celiac disease as was indicated by the blood test results. I have been gluten free for two weeks and it is a very difficult adjustment for me as an older 50+ person.
    • Vozzyv
      Anyone else have intermittent left ear ringing and outer right ear pain? Both seem to happen in the evenings. 
×
×
  • Create New...