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

Fluffy

buddhabelly

Recommended Posts

buddhabelly Newbie
buddhabelly
Posted

hello everyone. Well im new to the celiac world and had a question about glutten free bread. ive seen all sorts of good recipies out there that i cant wait to try, the only question was what will make glutten free bread fluffy? ive bought some in the past, but they were all very dense so before i begin is there a magical ingrediant that makes it soft?

thanks

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

Welcome, buddhabelly! Light, fluffy gluten-free bread is one of the great mysteries of the universe! :lol: I am still searching for that *perfect* recipe. That said, you might want to use the google button on the top right corner of your screen and do a search for bread recipes. A lot of have posted in the past.

Do you have a bread machine or a stand mixer?

fantasticalice Explorer
fantasticalice
Posted

Dough enhancer

buddhabelly Newbie
buddhabelly
Posted
  • Author

I've done some searching online and I also have a gluten free cook book, I was just curriouse if there was something special that should be added that may have not been mentioned in the recepies that I've seen.

sa1937, I will be using a stand mixer.

fantasticalice, what is dough enhancer, and can you get that anywhere?

Thank you for your replies. :)

ciamarie Rookie
ciamarie
Posted

I think one element is the starches. Higher starch ratio = fluffier. (I believe...) Another element is probably using a finely ground rice flour, instead of a 'regular' rice flour. I've tried the recipe from someone on here for sandwich bread, and for my taste it was too moist. Plus it collapsed in the middle. I think the fact that I'm at a (almost) 2000ft elevation may have some influence on my results, but they don't consider it 'high altitude' until it's around 3000 ft or so, I think.

I found a thread by Riceguy where he adds psyllium husk powder in addition to guar gum. Then again, part of it probably also depends on the conditions in your kitchen (i.e. heat and humidity - I live in a very dry climate). Personally, I prefer some substance to my bread, and I'm only about 6 weeks gluten-free right now, so I'm very much still learning.

RiceGuy Collaborator
RiceGuy
Posted

For that "extra fluffy" texture, some people like to whip egg whites, and fold them into the batter.

There are a few products out there which are supposed to help. One you can find on the Gluten-Free Mall site, to which there is a link at the top of the page. It's called Orgran Gluten-Free Gluten Substitute. Another product is called Expandex, which you can find via a web search.

As was stated, starches do tend to lighten up the texture, though the holy grail of white sandwich bread does seem to be an elusive one.

Do be careful when choosing dough enhancer, as they're not all formulated to be gluten-free. You can find gluten-free dough enhancer, as well as many other gluten-free ingredients Open Original Shared Link.

I found a thread by Riceguy where he adds psyllium husk powder in addition to guar gum. Then again, part of it probably also depends on the conditions in your kitchen (i.e. heat and humidity - I live in a very dry climate). Personally, I prefer some substance to my bread, and I'm only about 6 weeks gluten-free right now, so I'm very much still learning.

Yes, the combination of psyllium and guar gum does work for hardier breads, but not for the fluffier, starchy ones. For those, xanthan is still the best thing I'm aware of as far as binders go.

buddhabelly Newbie
buddhabelly
Posted
  • Author

Well I just wanted to thank everyone for your replies. I will definitly be trying your sugestions and will post the results next week.

thanks again

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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,998
    • Most Online (within 30 mins)
      7,748
    Kay k
    Newest Member
    Kay k
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Bebygirl01
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Bebygirl01 · Posted

      On my Celiac journey and discovered I was also reacting to other types of gluten. The FDA in it's finite wisdom only classifies 'wheat, barley and rye' as the gluten's to be considered when a company tests for and stamps their products as gluten free. I am curious as to how many of you are aware of the other types of glutens? And another question to those on a 'traditional' gluten free diet , who are also still sick and struggling, are you also reacting to these other types of gluten as listed below? NOTE:  The new movement if you want to call it that, is now called 'grain free' and that is the true definition of gluten free. I no longer suffer with ataxia, confusion, anxiety, depression, OCD, Insomnia, ADD, acid reflux, dermatitis herpetiformis, migraines, headaches, and weight issues all due to going 'grain free'. I hope to reach as many of you out there that are still struggling and unaware of what might be setting you off such as my most recent glutening was from a vegan supplement that contained 'magnesium sterate' and 'glucose syrup' both of which are from Zien (zane) gluten at 55%. I was covered in sores that were bleeding, I was seeing squigly lines when I was trying to drive, had acid reflux, insomnia, and nightmares all from the gluten in Corn. Here are the other types of glutens that Celiacs and Gluten Intolerant people also react to: Wheat -Alpha Gliadin Gluten- 69% Rye - Secalinin gluten-30-50% Oats-Avenin gluten -16% Barley-Hordein Gluten -46-52% Millet-Panicin Gluten-40% Corn-Zien Gluten -55% Rice-Orzenin Gluten-5% Sorghum-Kafirin gluten-52% and Teff-Penniseiten Gluten 11%.
    • Scott Adams
      Vaccines

      By Scott Adams · Posted

      I just want to mention again that IF thimerosal is used in a flu vaccine the amount of ethylmercury in a single vaccine dose would be extremely small, typically around 25 micrograms (µg) or less. For context, this is much lower than the levels of methylmercury found in some seafood. Ethylmercury is metabolized and excreted from the body much faster than methylmercury. Its half-life in the blood is about 7 days, compared to methylmercury, which can persist for months. The dose of ethylmercury in vaccines is far below the threshold known to cause toxicity so would not require chelation.
    • knitty kitty
      Vaccines

      By knitty kitty · Posted

      If you have poor reactions to vaccines, preservatives, sugar alcohols and metals, you may be deficient in Thiamine Vitamin B1.  Thiamine is needed in the immune response and production of antibodies.  Thiamine can be depleted by vaccines if you are already low to begin with due to the Malabsorption of Celiac Disease.  Thiamine can be destroyed by sulfide preservatives in vaccines, which can result in the body's poor response to vaccines.  Thiamine also chelates metals which allows those metals to be removed in the feces.  Chelation removes thiamine from the body, resulting in a state of thiamine deficiency.  Sugar alcohols need to be processed through the liver using thiamine.  Again, if you're low in thiamine as many Celiac are because of the Malabsorption of celiac disease, vaccines can be a tipping point, resulting in a thiamine deficient state. High doses of Thiamine required to correct thiamine deficiency states are safe and nontoxic.  Thiamine has no toxicity level.  Thiamine and the other B vitamins need to be taken together because they interact together to sustain health.   References: https://pubmed.ncbi.nlm.nih.gov/25542071/ https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/
    • knitty kitty
      Increasing symptoms after going gluten free

      By knitty kitty · Posted

      @Pasballard, Keep in mind those gluten free processed snacks are not required to have vitamins and minerals added to them to replace vitamins lost in processing like gluten containing products.   We need the eight essential B vitamins to turn those carbs into energy to fuel our bodies and make enzymes that sustain life.  Sudden weight gain (or weight loss) can be symptomatic of Thiamine Vitamin B1 deficiency.  Thiamine is the B vitamin with the shortest storage time, and so  thiamine deficiency shows up first with vague symptoms like weight gain or loss, fatigue, not sleeping well, achy or cramping muscles, digestive issues and headaches.   Taking vitamin and mineral supplements helps boost your body's ability to absorb these nutrients which keeps our bodies healthy.  B Complex vitamins and Vitamin D (which regulates inflammation) are usually low in people with Celiac disease.  Talk to your doctor and nutritionist about supplementing.
    • knitty kitty
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By knitty kitty · Posted

      Welcome to the forum, @WildFlower1, Here's an article that explains about the updated gluten challenge guidelines.  Be sure to read the comments below the article. Have you been checked for nutritional deficiencies?  Low iron can affect antibody production, causing false negatives on antibody testing.  Do you currently struggle with low iron?   Low Vitamin D can cause amenorrhea, cessation of menstrual periods.   Correcting nutritional deficiencies is a big part of Celiac disease.  We don't absorb well the eight essential B vitamins and other vitamins and minerals like calcium, resulting in osteopenia, hair loss, infertility, and neurological symptoms.  Unfortunately, doctors are not given much training in nutritional deficiencies and don't recognize the connection with the malabsorption of Celiac disease. We get very frustrated here with doctors ordering us to put a harmful substance in our bodies in order for them to say "that makes you sick".   Duh, we know that already. Do try to increase your consumption of gluten for at least two weeks before retesting.  Eat the chewy kinds of breads.  Cookies and cakes don't have as much gluten in them as those chewy artisan breads and thick pizza crusts. I admire your tenacity at continuing the gluten challenge.  Do keep us posted on your progress.  We'll continue to support you on your journey to diagnosis and recovery.
×
×
  • Create New...