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

The Most Delicious Home-made Gluten Free Bread I've Ever Tasted...

mamatide

Recommended Posts

skinnyminny Enthusiast
skinnyminny
Posted
Skinnyminny, could you please share your recipe? Does it hold together for a sandwhich? I loved Lorka's bread, I liked Bette Hagman's yeast free bread, but they both crumbled. Is it because I do it by hand? Would it hold together if done by machine? I love the flavor and texture of these breads, but I really want a sandwich. I'm still new to gluten-free, so real bread is a very recent memory for me. I just want to know if what I have now is as good as it gets.

I am not sure if it has to do with mixing it by hand or what I have never tried hand mixing I really love this recipe in my bread machine though its almost perfect n each time I make it it seems to get better! so here it is.. this is the way I do it in the machine I am not sure the process of hand mixing.

Wet Ingridents:

2 large whole eggs

2 egg whites

1 tsp Cider vinegar

1/4 cup Canola oil

1- 1/2 cups water ( semi warm)

combine all the wet ingridents in a bowl and put in the bottom of the bread machine pan

Dry ingridents:

2 cups brown rice flour( you can also use white I just like the flavor of brown)

1/2 cup sorgum flour

1/2 cup tapioca flour

1/3 cup cornstarch

1 TBSP Xanthan gum

3 TBSP Sugar

1 1/2 tsp salt

2/3 cup dry milk

2 1/4 teaspoons active dry yeast

combine all the dry ingridents except the yeast and pour them on top of the wet. then sprinkle the yeast on top of that.

as it is mixing I sometimes add alittle water if it looks dry. I also add about 1/4 a cup of flax for a more grainer bread sometimes. I hope this helps and if you have any questions ab any of this let me know!

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

Celiac.com Sponsor (A8-M):


  • Replies 340
  • Created
  • Last Reply
once and again Rookie
once and again
Posted

Finally made this bread last week after reading about it here. I didn't have flax seed meal, but did have almond meal flour. So I tried that and it was great. Made two loaves at once. - if you're going to bring everything out you might as well double everything. Plus, then I had a loaf for my son who is also gluten-free. I have never really liked bread - maybe that thing where you don't like what's not good for you. I ate the heel!!! Gave a loaf to my son on Tuesday p.m. On Wednesday he called to say that he like it so much he would make it himself!!! I had thought he would ask me to make it for him. He made two loaves on Saturday. Brought a sandwich to work this week and co-workers thought I was eating wheat bread.

I had no problems with the bread rising. I pre-heated the over to 350 when I started to mix the bread. When the oven indicated that it was ready, I turned it off. Put the dough in and set the timer for 1 hour. Checked at 55 minutes and it had risen above the rim. Re-heated the oven to 350 - with the pans in the over and the bread was perfect after 40 minutes baking. Really great flavor and texture.

Will probably try with raisins, cinnamon or nuts for variety.

Also measured the oil first and then the honey - it really does work best that way.

delawaregirl Apprentice
delawaregirl
Posted

Is flax seed flour the same as flax seed meal?

AndreaB Contributor
AndreaB
Posted
Is flax seed flour the same as flax seed meal?

I'm not sure. :unsure:

I would think a flour would be finer. The meal is courser than flour would be.

lorka150 Collaborator
lorka150
Posted
Is flax seed flour the same as flax seed meal?

No it's not. Flax flour is flour - flax seed meal is milled /ground flax seeds.

once and again Rookie
once and again
Posted

I see you are allergic to asparagus. I am too. The skin tests were iffy, but I break out in severe hives within hours or so of eating it? What is your reaction? Have you always been allergis to asparagus? My reaction just started 4 years ago. I had eaten asparagus for more than 50 years without a reaction.

AndreaB Contributor
AndreaB
Posted
I see you are allergic to asparagus. I am too. The skin tests were iffy, but I break out in severe hives within hours or so of eating it? What is your reaction? Have you always been allergis to asparagus? My reaction just started 4 years ago. I had eaten asparagus for more than 50 years without a reaction.

I don't have an obvious reaction and never have. That may be a false positive but it was very high. Usually my reactions to foods are intestinal. I've only tried it once since we got tested.

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

Celiac.com Sponsor (A8-M):


  • 3 weeks later...
mftnchn Explorer
mftnchn
Posted

Hi, I am really stumped. I have tried Lorka's recipe three times, and can't get it to rise or else is rises just a bit then shrinks in the oven.

I am using sorghum flour because I can't get garfava flour here in China, also tried it once with a little meng bean flour. Also don't have flax seed yet, though I am hoping to find it eventually in the Chinese herb shop. I put in a little crushed cashew today. Of course my flours may all be a little different than those in other parts of the world but my rice flour at least is made for export, and is organic.

I wonder if the xanthan gum I have is too strong? Have any of you had a problem with it slowing the rise?

I know the yeast is okay because we recently used it for gluten bread and it was fine. Also I add it to the warmed liquid and it starts to grow just fine.

The texture is good and the taste is quite good. I don't know what to try to get it to raise. Haven't put it in the oven to raise, but I have a nice sunny windowsill where I put it covered.

I'd appreciate any good ideas!

Felidae Enthusiast
Felidae
Posted
Hi, I am really stumped. I have tried Lorka's recipe three times, and can't get it to rise or else is rises just a bit then shrinks in the oven.

I am using sorghum flour because I can't get garfava flour here in China, also tried it once with a little meng bean flour. Also don't have flax seed yet, though I am hoping to find it eventually in the Chinese herb shop. I put in a little crushed cashew today. Of course my flours may all be a little different than those in other parts of the world but my rice flour at least is made for export, and is organic.

I wonder if the xanthan gum I have is too strong? Have any of you had a problem with it slowing the rise?

I know the yeast is okay because we recently used it for gluten bread and it was fine. Also I add it to the warmed liquid and it starts to grow just fine.

The texture is good and the taste is quite good. I don't know what to try to get it to raise. Haven't put it in the oven to raise, but I have a nice sunny windowsill where I put it covered.

I'd appreciate any good ideas!

It takes mine over one hour to rise. I don't know if this helps or not.

kbabe1968 Enthusiast
kbabe1968
Posted

I use sorghum too.

I do find it takes longer to rise. I have to make sure I use the Rapid Rise yeast, too.

Hope you get your kinks worked out...it really is great bread.

kdean823 Newbie
kdean823
Posted

Can I use tapioca starch instead of potato starch??? ANyone know? I want to make this bread recipe tonight, but that's all I have. I couldn't even find potato starch when I was looking for it. I'm really dying for some bread! LOL

Thanks!

Kym

AndreaB Contributor
AndreaB
Posted
Can I use tapioca starch instead of potato starch??? ANyone know? I want to make this bread recipe tonight, but that's all I have. I couldn't even find potato starch when I was looking for it. I'm really dying for some bread! LOL

Thanks!

Kym

Yep, they are totally interchangeable. :)

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
Hi, I am really stumped. I have tried Lorka's recipe three times, and can't get it to rise or else is rises just a bit then shrinks in the oven.

I am using sorghum flour because I can't get garfava flour here in China, also tried it once with a little meng bean flour. Also don't have flax seed yet, though I am hoping to find it eventually in the Chinese herb shop. I put in a little crushed cashew today. Of course my flours may all be a little different than those in other parts of the world but my rice flour at least is made for export, and is organic.

I wonder if the xanthan gum I have is too strong? Have any of you had a problem with it slowing the rise?

I know the yeast is okay because we recently used it for gluten bread and it was fine. Also I add it to the warmed liquid and it starts to grow just fine.

The texture is good and the taste is quite good. I don't know what to try to get it to raise. Haven't put it in the oven to raise, but I have a nice sunny windowsill where I put it covered.

I'd appreciate any good ideas!

I get a much better rise if I use a non-metal pan (glass works better for me than silicone). I also let it rise covered, in a warm oven (I preheat the oven for 2 minutes, then turn it off).

Hope that helps!

AndreaB Contributor
AndreaB
Posted

Sherry,

I don't know if you use eggs or not but I've found it doesn't fall so much (if at all) with eggs versus with egg replacer.

mftnchn Explorer
mftnchn
Posted

Thanks I had better success with the latest attempt, put it all in a very small loaf pan and increased the yeast just a bit. I haven't tried a glass pan, its hard to find any baking pans out here. ;)

My only problem was the oven temp is not working well here at my office/apt kitchen so the bread is not done in the middle.

This is in another city from where I live, so I have 2 kitchens to track as gluten free!!! (And I don't know what happens when I am not here for appox 3 weeks out of the month. :( )

Guest ShannonL
Guest ShannonL
Posted

I have made this bread three times. It tastes great. The only problem I have is it is quite heavy and crumbly after day one. I am mixing it in a Quisinart Food processor with a pasta paddle. Could this be the problem? I don't have a bread machine and have never baked bread before. I want a sandwich soooooo bad!!!

Thanks

AndreaB Contributor
AndreaB
Posted
I have made this bread three times. It tastes great. The only problem I have is it is quite heavy and crumbly after day one. I am mixing it in a Quisinart Food processor with a pasta paddle. Could this be the problem? I don't have a bread machine and have never baked bread before. I want a sandwich soooooo bad!!!

Thanks

I've started adding some coconut flour in and that takes care of the crumbs. It is a denser loaf though.

zarfkitty Explorer
zarfkitty
Posted

I just served this recipe hot to my family straight out of the oven (with butter, of course!) and it was fabulous!!!!

EDIT: I subbed three whole eggs for the two eggs and two whites.

It even smells like wheat bread while it is baking, and that's a treat.

I hope there's no such thing as a psychological glutening...

lorka150 Collaborator
lorka150
Posted

Again,

I'm so thankful that you've all had such success.

This bread has, literally, changed my life. Weird to say, I know- but thanks!

It really helped, and there is now so much more where that came from!

I think you're all so swell!!!!!!!

Felidae Enthusiast
Felidae
Posted
Again,

I'm so thankful that you've all had such success.

This bread has, literally, changed my life. Weird to say, I know- but thanks!

It really helped, and there is now so much more where that came from!

I think you're all so swell!!!!!!!

I thank you. I think your bread has helped many of us. I love my daily slice of toast. It is a gluten-free bread that actually sticks with you for awhile. I can't wait to buy your cookbbook.

lorka150 Collaborator
lorka150
Posted
I thank you. I think your bread has helped many of us. I love my daily slice of toast. It is a gluten-free bread that actually sticks with you for awhile. I can't wait to buy your cookbbook.

Email me laurie.sadowski (at) gmail. com for details! (change the at for @.)

:)

  • 2 weeks later...
Matilda Enthusiast
Matilda
Posted

...

lorka150 Collaborator
lorka150
Posted

You're welcome. I am, again, glad you are enjoying it.

Please PM me if you'd like to support the creations that have followed (and came before)!

JennyC Enthusiast
JennyC
Posted

I made this bread for the second time today. I used amaranth flour and a bit of white rice flour for the gluten free flour. I also used almond meal instead of flax. The bread did not poof up while baking, and it did not fall as much while cooling. Overall I'm happy with how it turned out. It's almost too moist! My son actually ate a peanut butter and jelly sandwich for the first time since diagnosis!!! :D I think that once I get this recipe completely down I will make a mix of the flours and store them.

lob6796 Contributor
lob6796
Posted

Do you think this recipe would work as a substitution?

1 1/4c GFF (rice flour, potato, tapioca)

1/4c tapioca flour

1/2 c potato flour

1/4c corn starch

1/4 c rice flour

3 tsp guar gum

2 tsp active dry yeast

1 tsp salt

2 egg

2 egg white

1/2 c water

1/2 c almond milk

2 tbls veg oil

2 tbls honey

2 tsp vinegar

Archived

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

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


  • Member Statistics

    • Total Members
      127,833
    • Most Online (within 30 mins)
      7,748
    Lucy20
    Newest Member
    Lucy20
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Hidden Gluten in distilled vinegar

      By knitty kitty · Posted

      @Manaan2,  I'm so happy to hear you're going to try thiamine and magnesium!  Do let us know the results!   You may want to add a B 50 Complex with two meals of the day to help boost absorption.  Thiamine interacts with each of the other B vitamins which are all water soluble.   When supplementing magnesium, make sure to get sufficient calcium.  Calcium and magnesium need to be kept in balance.  If you choose a calcium supplement, take two hours apart from magnesium as they compete for absorption.  Take Calcium with Vitamin D.  Vitamin D helps calm the immune system.   For pain, I use a combination of thiamine, B12 Cobalamine, and Pyridoxine B6.  These three vitamins together have analgesic effects.  My preferred brand is "GSG 12X Takeda ALINAMIN EX Plus Vitamin B1 B6 B12 Health Supplementary from Japan 120 Tablets".  Alinamin is another form of thiamine.  It really is excellent at relieving my back pain from crushed vertebrae without side effects and no grogginess.   Look into the low histamine version of the Autoimmune Protocol Duet (Dr. Sarah Ballentyne, a Celiac herself, developed it.)  It really helps heal the intestines, too.  It's like a vacation for the digestive system.  Add foods back gradually over several weeks after feeling better.   I'm so happy to have pointed the way on your journey!  Let us know how the journey progresses! P. S. Add a Potassium supplement, too.  Potassium is another electrolyte, like magnessium, that we need.
    • Manaan2
      Hidden Gluten in distilled vinegar

      By Manaan2 · Posted

      @knitty kitty I can't thank you enough!  My husband and I already started looking into those supplements.  We definitely plan to give it a try.  We've been against the Miralax since it was originally advised by PCP, but because of the level of pain she experienced on a daily basis, we decided to try it.  We've made many attempts to gradually decrease but due to her pain and related symptoms, we've kept her on it while trying all sorts of other dietary adjustments pre and post diagnosis specific to food; so far none of those efforts have made a significant difference.  I will definitely share how she's doing along the way!
    • BIg Nodge
      Opinions on my test results/symptoms

      By BIg Nodge · Posted

      Hi, I have recently embarked on the gluten-free journey. I have what to me seems like a somewhat confusing set of test results and symptoms. I have been impressed by the accumulated knowledge and thoughtfulness as I browse this forum, so I figured I'd make a post to see if anyone can offer any insight. I know there are many posts like this from new users, so I have tried to do my baseline research first and not ask super obvious questions.  I'm 43, overall very healthy. No history of gluten sensitivity or really any of the classic GI symptoms. About three years ago I started to experience intermittent bouts of fatigue, chills/cold intolerance, and shortness of breath/air hunger (sometimes feels like a hollowness in my chest, hard to describe). The symptoms over time have become fairly significant, though not debilitating, I am able to exercise regularly and am fairly physically active, continue to perform well at work. But for example I have gone from someone who consistently ran hot, was always cranking the a/c, to someone who wears a down vest inside at work in winter and get chills if the a/c even blows on me in summer. I get tired and lose energy even when getting decent amounts of sleep, and have to have my wife take over on long drives that I could previously handle with no problems. More generally when I am experiencing these symptoms they seem to crowd out space in my mind for focusing on my family, my hobbies/activities etc, I sort of withdraw into myself.   I happened to be experiencing these symptoms during an annual physical with my PCP a few years ago, he observed post nasal drip and suggested it was allergies and that I treat it with claritin. At first it seemed to respond to claritin (though not zyrtex), but over time I became unsatisfied with that answer. There didn't seem to be any seasonal rhyme or reason to my symptoms, and I felt like I was on an endless loop of taking claritin, then stopping, not being sure if it was even making a difference. I did eventually get allergy tests and found modest allergies to dust and pollen, which didn't feel like a smoking gun.  I then started seeing a natural medicine doctor who was much more willing to explore my symptoms via testing. The first thing that came back abnormal was elevated thyroid peroxidase antibodies/TPOs, 137 IU/mL vs a reference range of <9. At the same time my thyroid panel showed normal thyroid hormone levels. So it appears my immune system is attacking my thyroid even though it is working fine. I got a thyroid ultrasound at the time, it was clear, but with some abnormalities such that they suggested I get is scanned again in a year. These are certainly risk factors for a thyroid autoimmune disease, though my thyroid seems to be working fine for now.  From here my doctor considered celiac due to the murky thyroid/celiac links, so we did a panel. Results were as follows: TT IGA <1 U/ml, TT IGG <1 U/ml, deamidated gliadin IGA 24.6 U/ml, deamidated gliadin IGG <1 U/ml, IGAs 170 mg/dL. Readings greater than 15 considered high by my lab for the first four, my IGAs are within reference range. So basically just the deamidated IGA popped, but my IGAs are normal. I also notice on the tests that my thyroglobulin was high, 86.7 ng/ml vs a range of 2.8 - 40.9.  My doctor suggested that it certainly wasn't conclusive for celiac, but it was possible, and likely that I have some sort of gluten sensitivity. She suggested going gluten free and seeing how I felt as opposed to doing a biopsy. The best theory I can come up with is perhaps I am a silent celiac or just have a gluten sensitivity that doesn't produce immediate GI symptoms, but is still doing damage and over time has caused leaky gut. So now gluten is getting into my blood, and my immune system is attacking it but also mistakingly attacking my thyroid.  So that's what I did, went gluten free in October. It's been about four months, and I am really not feeling any difference. I still get the same symptoms that come and go. My bowel movements may be a bit more regular, but it was never a major issue before so I would consider that a minor improvement. I know that it can take a while to see improvements, and I am going to remain gluten-free and see how I feel. But I am definitely questioning whether I really understand what is going on, and am open to any thoughts or suggestions from the forum. Sometimes I wish I just went ahead with the biopsy before going gluten-free. While I would certainly be down to start drinking IPAs again ahead of a biopsy, you know, for science, I feel like at this point I would be throwing away four months of work and am better off staying the course and seeing what happens. But I'm really not sure.  I know there is a lot of thyroid knowledge on these boards, along with the celiac expertise, so I'm curious if this resonates with anyone's experience. And I'm interested in what sort of timelines people have experienced in terms of feeling improvements for some of these non-GI symptoms like chills, SOB, brain fog etc. Thanks in advance. 
    • cameo674
      Testing positive for antibodies, are there visible changes to the colon that could be seen without a biopsy?

      By cameo674 · Posted

      Does it taste like black licorice?  It said it was chewable.  I do not like that flavor.     Since the burn at the back of my throat is there everyday, I usually only take something when it is unbearable and keeping me from ADL especially sleep.  
    • Scott Adams
      Nandos improper preparion celiac childrens food

      By Scott Adams · Posted

      Your concerns about Nando's cross-contamination practices are valid and important for the celiac community. It's disappointing that Nando's does not have stricter protocols for children's portions, especially given the risk of cross-contact with gluten-containing items like garlic bread. Cooking gluten-free items on shared surfaces, even if cleaned, is not safe for individuals with celiac disease, as even trace amounts of gluten can cause harm. While the adult butterfly chicken may be a safer option, the inconsistency in practices for children's meals is concerning. It's frustrating that Nando's headquarters did not take responsibility, but sharing your experience raises awareness and may encourage them to improve their protocols. Consider reaching out to celiac advocacy organizations to amplify your concerns and push for better standards. Always double-check with staff and emphasize the importance of avoiding cross-contamination when dining out.
×
×
  • Create New...