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

Bread Success!

Matilda

Recommended Posts

Matilda Enthusiast
Matilda
Posted

..

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

The yeast and water temperature may have been part of the problem, particularly the water temperature. The water should be warm (I believe right around 100F) but not too hot. (If the water isn't in the right range, it won't activate the yeast.) You might find it helpful to bloom the yeast before putting it in by mixing it in and letting it sit in the warm water for five minutes or so.

flagbabyds Collaborator
flagbabyds
Posted

I love that bread, it's so yummy. The best gluten-free bread I have ever tasted and now my celiac sister is home from collge my mom makes it twice a week.

  • 2 weeks later...
MAC Newbie
MAC
Posted

Has anyone made this by hand (without bread machine) and if so how did you adapt the process and how long did you allow it to rise and bake?

Many thanks!

cdford Contributor
cdford
Posted

This mix is a slight adjustment to one a lot of us use. I have made a similar loaf using my mixer and a loaf pan. We do that when we want to make a lot of sandwiches (we keep a gluten-free home and have five family members). I use 1 1/2 of the recipe. I make it slightly thicker and be sure to allow it to rise till almost double. If it rises too much, it won't rise properly in the oven. It turns out quite nicely. It also works nicely if you divide it in half and use those small pans for party slices.

MAC Newbie
MAC
Posted

Thanks Donna. How long should I allow it to rise and bake? And at what temperature?

I'm looking forward to it!

MAC

lbsteenwyk Explorer
lbsteenwyk
Posted

I tried this recipe last night and it turned out great! It's a nice, hearty loaf which is what I like. I made these substitutions:

**Instead of Amaranth flour I used Garbanzo-Fava flour

**Instead of powdered milk, I used 1 cup of powdered buttermilk--this actually made it taste like a sourdough loaf.

**I used Fleishman's Yeast instead of Red Star

I have an older bread machine, so I can't set it for a quick bake cycle. My machine kneaded the bread twice. I'm not sure if this was detrimental or not.

Thanks for the great recipe Debbie and Molly! :D:D:D

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

Celiac.com Sponsor (A8-M):


Kenster61 Enthusiast
Kenster61
Posted

flagbabyds Collaborator
flagbabyds
Posted

IT basicallly means that you get a cup out and just fill it with about equal parts of the 3 florus. If you don't want to do that you can do 1/3 cup of each. My mom just said equal parts because she isn't very precise with how much flours she uses.

MAC Newbie
MAC
Posted

Molly,

Any hints for how to make this bread by hand? I am really excited to try it but don't have a bread maker.

Thanks!

Lesliean Apprentice
Lesliean
Posted

Is buckwheat ok for us to eat in America? I see Bob's Red Mill buckwheat when I shop and have been tempted but not till you tell me it's ok.

Matilda Enthusiast
Matilda
Posted
  • Author

..

Matilda Enthusiast
Matilda
Posted
  • Author

..

Kenster61 Enthusiast
Kenster61
Posted

;) Is Flaxmeal the same as flaxseed?

Ken

lbsteenwyk Explorer
lbsteenwyk
Posted
Is Flaxmeal the same as flaxseed?

Flaxmeal is simply flaxseed that has been ground. You can purchase it already ground or you can grind the seeds yourself. Many people believe the nutritional value is better if you grind the seeds immediately before use. Either way, keep your flax in the freezer to prolong its shelf life and preserve nutrient values.

lbsteenwyk Explorer
lbsteenwyk
Posted
Is buckwheat ok for us to eat in America? I see Bob's Red Mill buckwheat when I shop and have been tempted but not till you tell me it's ok.

Pure buckwheat flour is gluten free. Beware of products made with buckwheat flour as many will also contain wheat flour. Bob's Red Mill Buckwheat flour is gluten free.

Lesliean Apprentice
Lesliean
Posted

Yea! Thank you Laurie. I bought some Bob's Red Mill Buck wheat today.

  • 2 weeks later...
SmittySlick Newbie
SmittySlick
Posted

Hello there! I am new to the board. My son is whey, casein, wheat and gluten free. I use ENER-G, pure SoyQuik, as a dry milk substitute and haven't had any problems.

I do have a couple of questions for you or anyone who can help. My bread is always kinda short. I always let it double in size before baking, should I let it rise longer? Also the crust is so dark and is really hard. I bake in a metal,

light colored, non-stick pan and coat with cooking spray and rice flour.

Thanks,

Smittyslick

Archived

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

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


  • Member Statistics

    • Total Members
      130,572
    • Most Online (within 30 mins)
      7,748
    Doing My Best
    Newest Member
    Doing My Best
    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...