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

Simona


Simona19

Recommended Posts

eatmeat4good Enthusiast

How fun it was to read this thread! I looked at each post like a new chapter and I could actually smell the bread baking as you all described it!

This is the first wonderful gluten free bread saga I have read. It was delightful fun to see how they all turned out!

I am going to make this soon...I loved how she said she was waiting as a small baby waits for a piece of cake...that is how I feel too! Waiting for a piece of real bread.

Thanks for the recipe and the bread-baking saga! So fun!


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



Celiac.com Sponsor (A8-M):



  • Replies 80
  • Created
  • Last Reply
GlutenFreeManna Rising Star

It's the next morning and my kitchen still smells like the wonderful smell from this bread baking! I had a slice for breakfast and it tastes sweeter to me this morning. The crumb is somewhat like a cake texture and it is still soft with a nice crust. This crust is the best crust I have made on a gluten-free bread. Now that it is fall I will have to make some pumpkin butter to put on this bread. :)

love2travel Mentor

How fun it was to read this thread! I looked at each post like a new chapter and I could actually smell the bread baking as you all described it!

This is the first wonderful gluten free bread saga I have read. It was delightful fun to see how they all turned out!

I am going to make this soon...I loved how she said she was waiting as a small baby waits for a piece of cake...that is how I feel too! Waiting for a piece of real bread.

Thanks for the recipe and the bread-baking saga! So fun!

Yesterday I sort of felt like we were in our own little world, going back and forth, but am glad that you enjoyed baking along with us! This bread really is worth trying. :)

love2travel Mentor

OK - Day 2 of THE BREAD.

Texture fine like cake as GlutenFreeManna said. Still soft, still smells like a bakery. My husband enjoyed it as well, having more than just one piece and leaving the rest for me. I am a professional recipe tester and so he is used to trying test recipes often and giving his opinion. Won't do an evaluation here but this bread is still one of the best gluten-free breads I have tried to date. I was so excited about the prospect of B R E A D yesterday that I was practically peeing my pants, waiting for the dough to rise then bake.

Thoughts - am going to form these into rolls next week. Did you hear that? FORM them into rolls. Not spread or drop but FORM. That was half the fun for me as I really miss kneading dough. This would make very good bread sticks (add some Parmesan and fresh herbs) and brush with garlic oil as soon as they are pulled out of the oven. I am also going to do a touch of tweaking to transform this recipe into pizza crust.

So, if you have are wavering whether you should consider trying this recipe, just DO IT. Sure, it is not like gluten bread but you cannot expect that.

Great job, Simona! :D Are you baking this bread again today?

Simona19 Collaborator

OK - Day 2 of THE BREAD.

Texture fine like cake as GlutenFreeManna said. Still soft, still smells like a bakery. My husband enjoyed it as well, having more than just one piece and leaving the rest for me. I am a professional recipe tester and so he is used to trying test recipes often and giving his opinion. Won't do an evaluation here but this bread is still one of the best gluten-free breads I have tried to date. I was so excited about the prospect of B R E A D yesterday that I was practically peeing my pants, waiting for the dough to rise then bake.

Thoughts - am going to form these into rolls next week. Did you hear that? FORM them into rolls. Not spread or drop but FORM. That was half the fun for me as I really miss kneading dough. This would make very good bread sticks (add some Parmesan and fresh herbs) and brush with garlic oil as soon as they are pulled out of the oven. I am also going to do a touch of tweaking to transform this recipe into pizza crust.

So, if you have are wavering whether you should consider trying this recipe, just DO IT. Sure, it is not like gluten bread but you cannot expect that.

Great job, Simona! :D Are you baking this bread again today?

O, yeeeah.

Mine bread is ready to go into oven in 10 minutes. In meantime I was baking doughs for other pastry cakes.

Today I'm making it more sweet. I added 2 more Tbsp. of sugar.

And one more trick: I made it higher and in two braids I mixed 1 Tbsp. of cocoa for color. I braided bread with them. In one row, one cocoa braid. After the Challah bread would be done, just picture one slice. It will be like a mozaic. Nice, right?

This kind of Challah bread we have been baking in my country for ages on special holidays, or for weddings, child's babtism, etc.

2ahad1k.webp

Simona19 Collaborator

I used unsalted margarine in my recipe. If you don't have it, then use salty, but cut salt out from ingredients.

And if you will use coconut milk, cut on margarine little. There is more fat inside than in rice milk.

love2travel Mentor

OMG!!!!

I just realized something. I made mistake when copying my recipe.

YOU NEED TO USE 1 Tbsp. of BAKING SODA.

Plus: use unsalted margarine. If you don't have, then use salty, but cut salt out from ingredience.

And if you will use coconut milk, cut on margarine little. There is more fat inside than in rice milk.

Should I post this recipe one more time, or write another reply with correct recipe?

Actually, I could tell that this was a big batch of dough so I adjusted the baking soda accordingly. But I think it would help to add that to the recipe in case people do not read each of these posts.

I do not use margarine but clarified butter in all my recipes and this worked very well, too. :)


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



Celiac.com Sponsor (A8-M):



Simona19 Collaborator

Actually, I could tell that this was a big batch of dough so I adjusted the baking soda accordingly. But I think it would help to add that to the recipe in case people do not read each of these posts.

I do not use margarine but clarified butter in all my recipes and this worked very well, too. :)

As I tested my Challah and I can taste the baking soda. I checked one more time mine recipe and the first- original recipe is right.

There is only 1 TEASPOON of baking soda in it.

I made mistake with 1 Tbsp. of sugar. Sorry for the confusion.

I edited my post and there isn't any mentioning of it.

love2travel Mentor

As I tested my Challah and I can taste the baking soda. I checked one more time mine recipe and the first- original recipe is right.

There is only 1 TEASPOON of baking soda in it.

I made mistake with 1 Tbsp. of sugar. Sorry for the confusion.

I edited my post and there isn't any mentioning of it.

Interesting. I used 1.5 tsp and thankfully did not taste the soda. :)

GlutenFreeManna Rising Star

As I tested my Challah and I can taste the baking soda. I checked one more time mine recipe and the first- original recipe is right.

There is only 1 TEASPOON of baking soda in it.

I made mistake with 1 Tbsp. of sugar. Sorry for the confusion.

I edited my post and there isn't any mentioning of it.

I'm confused now which part was wrong but I will be sure to pay attention to the original post when I make it again. The texture and taste of this bread today was a little like biscotti. I think that if I were to put the slices in the oven and dry them like you do for croutons it would make an excellent biscotti. Sorry to say my bread did not stay soft but it still has a good flavor to it. I dipped pieces from my second small loaf into soup today. Tommorrow I will make either french toast or biscotti with the rest of it.

love2travel Mentor

I'm confused now which part was wrong but I will be sure to pay attention to the original post when I make it again. The texture and taste of this bread today was a little like biscotti. I think that if I were to put the slices in the oven and dry them like you do for croutons it would make an excellent biscotti. Sorry to say my bread did not stay soft but it still has a good flavor to it. I dipped pieces from my second small loaf into soup today. Tommorrow I will make either french toast or biscotti with the rest of it.

Same here! Not soft any longer (quite dry) BUT will make good French toast tomorrow! Next time I will make two loaves and freeze one. Or make some buns.

Simona19 Collaborator

Same here! Not soft any longer (quite dry) BUT will make good French toast tomorrow! Next time I will make two loaves and freeze one. Or make some buns.

Mine is dry this time too- more baking soda could be the reason. It isn't tasty like before. :angry:

The recipe should be like this:

Simona

Simona19 Collaborator

This dough would be good for a chocolate babka, cinnamon rolls, buns, or bread sticks like others sad.

Sorry for dry bread.

I found out myself that you need to use everything like I wrote, otherwise the result can be slightly different and not always good.

I kept my bread covered with plastic foil and in a plastic bag from store. It was soft for 3 days. On forth day I made French toast and it was soft, and good. I still have half from mine. I think I will make toasts tommorow to.

eatmeat4good Enthusiast

If somebody makes cinnamon rolls out of this...please write about it. I love reading about this bread!

I'm going to have to try...hey GlutenFreeManna? Did you make yours without using a mixer???

Did all of you make braids with your bread dough???

Did anyone make regular loaves?

Is this important or not? :unsure:

GlutenFreeManna Rising Star

If somebody makes cinnamon rolls out of this...please write about it. I love reading about this bread!

I'm going to have to try...hey GlutenFreeManna? Did you make yours without using a mixer???

Did all of you make braids with your bread dough???

Did anyone make regular loaves?

Is this important or not? :unsure:

Yes I made mine by mixing by hand as suggested by Simona. It was hard work but I managed to get it mixed up well. I made two small braided loaves with only three threads in each bread. I had never made challah bread before so I didn't want to get to complicated with four or six threaded braids. The dough was not hard to work with as long as you had lots of oil on your hands. I had to re-oil my hands about 3 times while forming the loaves.

Simona19 Collaborator

I made the smaller Challah bread myself with the half of dough. With the other half I made an apple

cake. I also made buns.

2qaut92.webp

This Challah was soft for 3 days.

2n9aptv.webp

Apple cake

dough ( I covered the bottom of the pan by spreading the dough by hands), shredded apples, sugar, cinnamon and dough on top (you must devide dough on 4-6 slices, spread it in your hands and cover the top of cake one part at time - the dough is delicate and you wouldn't be able to cover all area at ones)

imlzic.webp

2n9ylxc.webp

30a9wd4.webp

eatmeat4good Enthusiast

Oh my Gosh that is just beautiful!

I love the way the dough looks prebaked.

Thank you again!

Your pictures belong in a cookbook!

So does your recipe!

OK, now just what is a Chocolate Babka??

Sounds yummy! :o

kareng Grand Master

Mine is dry this time too- more baking soda could be the reason. It isn't tasty like before. :angry:

The recipe should be like this:

.

I compared your first recipe to this. They are the same ingredients except this new one doesn't list the salt.

I thought maybe we could fix the first one but it looks OK.

Cook on!

Simona19 Collaborator

I compared your first recipe to this. They are the same ingredients except this new one doesn't list the salt.

I thought maybe we could fix the first one but it looks OK.

Cook on!

Sorry, sorry, sorry. I fixed the second recipe again. I used copy and paste from my file, where I originaly forgot to add salt. And I already fixed the first time. Hm...

:blink: :blink: :o :o :o

I did the same mistake twice. I fixed the recipe. If you use unsalted butter, margarine, then you need salt, but if you use salted margarine, then you don't need to use salt!!!

Finally I sad it right. :rolleyes:

Poppi Enthusiast

Can I use cow's milk and butter?

love2travel Mentor

Can I use cow's milk and butter?

I used lactose-free milk and ghee.

Simona19 Collaborator

Can I use cow's milk and butter?

I think so. Try it and you will see, if you need to adjust something later. I wish that I could use milk and butter in my recipes. The life would be easier, but I can't and I came out with this recipe instead.

Simona19 Collaborator

I compared your first recipe to this. They are the same ingredients except this new one doesn't list the salt.

I thought maybe we could fix the first one but it looks OK.

Cook on!

It was good catch. The salt is important.

Thank you.

Simona19 Collaborator

Oh my Gosh that is just beautiful!

I love the way the dough looks prebaked.

Thank you again!

Your pictures belong in a cookbook!

So does your recipe!

OK, now just what is a Chocolate Babka??

Sounds yummy! :o

A Chocolate babka is this:

Open Original Shared Link

But we should try to make it with my dough and put chocolate in middle

I'm also wondering, if my dough would be good for this. This is WOW!

Open Original Shared Link

GlutenFreeManna Rising Star

Chocolate babka sounds wonderful! Sorry to report that this bread completely crumbled on me today when I tried to slice it. So it was impossible to use for french toast or anything else except croutons or bread crumbs. I made croutons out of the remaining half of a loaf. I sprayed with olive oil, sprinkled with kosher salt, garlic powder and Italian seasoning. Made the best croutons I have made in a long time however!

I will try the bread again sometime with a different milk sub and all the right ingredients. Thank you again for all your work and sharing the ideas for what else to make from this dough.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,839
    • Most Online (within 30 mins)
      7,748

    P John296
    Newest Member
    P John296
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Dawn Meyers
      Hi I have celiac disease and the dermatitis herpetiformis rash Also other autommune diseases.  I have had bad side effects to all the vaccines I have had and now my Doctor wants me to have the pneumonia vaccine.  I am concerned because of some of the bad side effects I have had in the past example Hep B after shot couldn't  move arm for several months.  Flu shot and COVID was sick right after shot. Told not to get anymore. My lung is inflamed and have a cough I can't seem to get rid of. Very concerned 😟. 
    • knitty kitty
      @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
      @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
      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
      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.  
×
×
  • Create New...