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 Bread Bowls

Katrala

Recommended Posts

Katrala Contributor
Katrala
Posted

Before my diagnosis my husband would occasionally make these wonderful bread bowls and would stuff them with sausage, peppers, pasta, and (homemade) alfredo sauce. They were always amazing and we haven't had them since going gluten-free and decided to give them a shot today.

I used the typical bread recipe I use (found here on the boards) and baked it in Pyrex dishes. I ended up reducing the time I normally cook by about 10 minutes. I did notice that, while the bread rose before baking as normal, it did not rise any during baking and actually condensed a little. Fortunately, this didn't hurt the final product!

The only thing I'd change next time is allowing the bread to rise a little more before baking.

2011002.webp

2011004.webp

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

Excellent! The variety can be endless! :D

Marilyn R Community Regular
Marilyn R
Posted

That looks delicious! If you wouldn't mind, I'd love more instructions. Did you use Chebe mix?

Katrala Contributor
Katrala
Posted
  • Author

That looks delicious! If you wouldn't mind, I'd love more instructions. Did you use Chebe mix?

I used a recipe I found here on the boards.

I think it's done with King Arthur, but I always use 2 parts rice flour to 2/3 part potato starch to 1/3 part tapioca starch.

1 tbsp yeast

1 tbsp sugar

1.5 cups warm water

(combine above and let proof while you are mixing rest)

2.5 cups flour

2 tsp xanthum gum

1 tsp salt

(combine dry stuff above in mixer)

3 eggs

1.5 tbsp oil (I use coconut oil)

1 tsp cider vinegar

(combine above 3, whisking until foamy)

Add dry to wet. Beat 4 minutes-ish.

Let rise until at top of pan.

Bake at 375 degrees for 50-60 minutes (I did 50 here.)

Marilyn R Community Regular
Marilyn R
Posted

Thank you Katrala! I've held off on buying the xanthum gum, but I guess I need to do it. How was your Halloween party?

jswog Contributor
jswog
Posted

What did you put inside? Still the same ingredients? What is the recipe for the homemade alfredo sauce?

Katrala Contributor
Katrala
Posted
  • Author

I'm not sure the ingredients for the Alfredo. I know Parmesan cheese. My husband makes it.

We put bell peppers, Italian sausage, Alfredo, pasta, abs topped with mozzarella before baking a little.

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. TerryinCO
      - TerryinCO replied to TerryinCO's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      21

      New Guy Here...

      I beleive so. Waiting for response from NP.
    2. ShRa
      - ShRa posted a topic in Gluten-Free Restaurants
      0

      Gliadin X 

      Is Gliadin X recommended/safe for accidental glutening or where there is a risk of cross contamination? Or is there any other recommendation in such case? We travel alot to meet family and dine out as well. There is always risk of accidental glutening and cross contamination. Thanks.
    3. trents
      - trents replied to TerryinCO's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      21

      New Guy Here...

      So, is their reasoning for doing another biopsy after you've been gluten free for awhile to get a comparison of before and after? In other words, there should be healing of the SB lining if you go gluten free for awhile if you have celiac disease?
    4. trents
      - trents replied to Tazzy11's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Pathology results - coeliac positive?

      Welcome to the forum, @Tazzy11! Yes, your DGP-IGG test is positive. It means you could have celiac disease. But there are other possible causes for an elevated DGP-IGG count. I note that your TTG-IGA was not positive. The TTG-IGA is considered the chief celiac antibody test and a bit more reliable than the DGP-IGG. But let me ask you an important...
    5. Scott Adams
      - Scott Adams replied to Tazzy11's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Pathology results - coeliac positive?

      This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,566
    • Most Online (within 30 mins)
      7,748
    ChristineLRyan
    Newest Member
    ChristineLRyan
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.3k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • TerryinCO
      New Guy Here...

      By TerryinCO · Posted

      I beleive so.  Waiting for response from NP.
    • ShRa
      Gliadin X 

      By ShRa · Posted

      Is Gliadin X recommended/safe for accidental glutening or where there is a risk of cross contamination? Or is there any other recommendation in such case? We travel alot to meet family and dine out as well. There is always risk of accidental glutening and cross contamination. Thanks.   
    • trents
      New Guy Here...

      By trents · Posted

      So, is their reasoning for doing another biopsy after you've been gluten free for awhile to get a comparison of before and after? In other words, there should be healing of the SB lining if you go gluten free for awhile if you have celiac disease?
    • trents
      Pathology results - coeliac positive?

      By trents · Posted

      Welcome to the forum, @Tazzy11! Yes, your DGP-IGG test is positive. It means you could have celiac disease. But there are other possible causes for an elevated DGP-IGG count. I note that your TTG-IGA was not positive. The TTG-IGA is considered the chief celiac antibody test and a bit more reliable than the DGP-IGG. But let me ask you an important question. Prior to the blood draw, had you already begun to limit your intake of gluten? Also, were these the only two tests ordered to check for celiac disease? A physician should always order what we call the "total IGA" test (it goes by other names as well) to check for IGA deficiency. If you are IGA deficient, the scores for individual IGA celiac antibody tests, such as the TTG-IGA will be falsely low. By the way you spelled "coeliac" I judge you must be in the UK. There are several other antibody tests that can ordered when checking for celiac disease in order to get a more complete picture. Here is an article outlining the various tests:  
    • Scott Adams
      Pathology results - coeliac positive?

      By Scott Adams · Posted

      This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    Per this article: They will likely schedule an endoscopy to see if you have celiac disease, and for this they would want you to continue eating gluten daily until that test is completed.
×
×
  • Create New...