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

I Did It!

shan

By shan
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

shan Contributor
shan
Posted

My dd is having a baking day at her day care, and they are baking Challa bread. Whenever they bake, we are told the day before and my dd bakes with me and we come in with it on baking day. This time, i decided to take a regular recipe for challa, and just use her gluten free flour in it instead - it was a bread mix that is awful, but with this recipe... well... it couldn't be worse!!!

It came out YUMMMMMMMMMMY! Exactly like the regular one, although what it will taste like tomorrow i have no idea ;)

I even managed to role a rope out of it, and then shaped it like a snail, it didn't look braided, but they were good...

I put them in the freezer, i can't toast them on shabbat, should i heat them, or will that make them worse???

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

Celiac.com Sponsor (A8-M):


flourgirl Apprentice
flourgirl
Posted

Oooohhh, good for you!! Give yourself a pat on the back. We all experiment with our recipes to find something decent. I've had many failures, but getting better and better results.

I've had no problem freezing breads, then thawing and warming later. I don't eat a lot of bread, so it's the only way for me to keep it and not waste most of it.

So glad you made a good one. Don't forget to mark your recipe so you can remember next time. I tend to forget which ones I liked, and which ones sucked when I go to make anything. :rolleyes:

ang1e0251 Contributor
ang1e0251
Posted

Congrats!! It's been great converting old recipes. Doesn't it give you a feeling of normalcy and control over celiac disease?

shan Contributor
shan
Posted
  • Author

the recipe was great when it first came out of the oven, but when she ate it today, it was awful and crumbly. The taste stayed the same, so that was ok, coz she ate it, but i am a allergic to crumbs :D:D:D How can i stop that from happening? is it too much xanthium? Or is it because the bread mix was potato, corn and rice based, as opposed to a mix that had bean flour and more rice? I have just found garbanzo flour, not tried it yet, but would that help? Not her allergy, but mine? ;)

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

The best recipe for challah that I've found is at www/betterbatter.org. They sell a MARVELOUS flour mix, and that's what they use in the recipe they post. I DON'T use the braidable challah recipe (there are several different challah recipes), but the basic batter recipe. I make it in this pan: http://www.(Company Name Removed - They Spammed This Forum and are Banned)/Kaiser-Bakeware-Form...f/dp/B00006JSTX, and it looks AND tastes like challah. It keeps for a couple of days, so you don't need to freeze it for Saturday if you make it on Friday. I keep mine in a breadbox made by Tupperware--I don't know if they still sell it or not. It has a little shelf to sit on so there is air circulation around the loaf. You could also use the Debbie Meyer bread bags, they really do work.

I also make it in my bread machine, and it turns out great (though not braided).

Archived

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

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


  • Member Statistics

    • Total Members
      128,160
    • Most Online (within 30 mins)
      7,748
    Elaine Gilbert
    Newest Member
    Elaine Gilbert
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Testing

      By trents · Posted

      Did your symptoms improve after going on a gluten-free diet?
    • Scott Adams
      Testing

      By Scott Adams · Posted

      Thank you for sharing your genetic test results and background. Your results indicate you carry one half of the DQ2 heterodimer (DQA1*05), which is associated with a very low celiac disease risk (0.05%). While most celiac patients have either DQ2 or DQ8, these genes are also present in people without celiac disease, so the test alone doesn’t confirm a diagnosis. Since you’ve been gluten-free for 10 years, traditional diagnostic methods (like endoscopy or blood tests) would not be reliable now. If an official diagnosis is important to you, consider discussing a gluten challenge with your doctor, where you reintroduce gluten for a period before testing. Alternatively, you could focus on symptom management and dietary adherence, as your gluten-free diet seems to be helping. Consulting a gastroenterologist or celiac specialist could provide further clarity.  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or Addison's complications? Can someone share their experience?

      By Scott Adams · Posted

      @cvz Thank you for sharing your daughter’s story. It sounds like she is managing multiple complex conditions with great care and diligence. It’s encouraging to hear that she is compliant with her gluten-free diet and that her Addison’s disease symptoms are under control. The addition of electrolytes seems like a thoughtful suggestion, especially given her fluid intake. It’s also reassuring that she hasn’t shown noticeable symptoms from accidental gluten exposure, though it’s understandable how challenging it can be to monitor for such incidents. The unexplained high lipase levels are intriguing—perhaps further investigation or consultation with a specialist could provide more clarity. Wishing you both continued strength and success in managing her health. Please keep us updated on her progress!
    • Kj44
      Testing

      By Kj44 · Posted

      Hello I received this in a genetic lab test I requested from my provider.    The patient is positive for DQA1*05, one half of the DQ2 heterodimer. The celiac disease risk from the HLA DQA/DQB genotype is approximately 1:1842 (0.05%). This is less than the 1% risk in the general population. Allele interpretation for all loci based on IMGT/HLA database version 3.55 HLA Lab CLIA ID Number 34D0954530 Greater than 95% of celiac patients are positive for either DQ2 or DQ8 (Sollid and Thorsby, (1993) Gastroenterology 105:910-922). However these antigens may also be present in patients who do not have Celiac disease.   Some background, I have been eating gluten free for about 10 years now. I have never had an official celiac diagnosis due to endoscopy and labs tested after I had already been eating gluten free for over 1 year. I was constantly sick and told you slowly remove foods and see what effects my symptoms. I have also come to realize that I have other symptoms of celiacs and recently requested the genetic testing shown above.    I am looking to see if anyone has other recommendations for testing or just to clarify the results for me as I feel the official diagnosis could be helpful but I am not positive that it is even true for me. 
    • cvz
      Celiac or Addison's complications? Can someone share their experience?

      By cvz · Posted

      My daughter, age 48, has Down syndrome, hypothyroidism, Addison's disease, and Celiac disease, which was diagnosed based on blood tests last July.  After a small intestine biopsy last fall, we were told that she has severe celiac disease.  She is taking both levothyroxine and leothyronine for her hypothyroidism and both hydrocortisone and fludrocortisone for Addison's disease.  She also takes Folic acid, magnesium, vitamin B-12, DHEA (DAGA), and a multivitamin.  In July, she started on a gluten-free diet and is very compliant.  She has had constipation and diarrhea issues all her life and now controls the constipation with Miralax, prunes, and apricots.  Shel has only very occasional syncopes or vasovagal events and muscle aches in her upper back and neck.  She drinks 4-6 or more 12 oz bottles or of liquid per day.  Her doctor has just suggested adding electrolytes to one of those bottles daily.   We are sorry to learn about the issues you are having and would like to stay in touch.  We do not know anyone else with both Addison's disease and celiac disease.  So far, she has no recognizable symptoms.  We are doing our best to keep her gluten-free, but have no way of knowing if she has had an exposure to it unless we catch it ourselves.  For example, a few weeks ago, a restaurant mistakenly breaded her fish, and I did not notice it until she had eaten most of it.  She had no identifiable symptoms of the exposure then or days later. By the way, the reason she was screened for Celiac disease was that her blood lipase levels were unexplainably high.  They still are.  We have no idea why.    
×
×
  • Create New...