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

Need White Bread Recipe

AnnieMarie

Recommended Posts

AnnieMarie Apprentice
AnnieMarie
Posted

Hello Everyone,

As the start of school is quickly approaching, I am still nervous about being able to provide a satifactory lunch for my son.

I know that I can pack things like Hormal Chilli, and Dinty Moore beef stew, but my 12 yr. old leaves for school about 7:15 and does not return home again untill 4:45- 5:00. He plays soccer after school.

The truth is making a cold lunch that includes a sandwich is not only easier it is also what my son is going to preferr.

I have tried a lot of bread reipes (I don't own a bread machine ,yet) but they all seem to end up with that same "texture". Somehow no matter what flours I seem to use I don't know how to achieve the "pliability" that white bread has.

My sons favorite sandwich is peanut butter, no jelly. He has taken it almost every day for 2 yrs. Talk about a food jag!!!!!! If I tried this on the current gluten free breads that would be a very dry sandwich, also if it had to be toasted I can't see it holding up untill school lunch time.

A friend of mine I met here gave me a great hamburger and hot dog roll recipe that me and my son are very pleased with, so I am hoping to get lucky with a bread recipe.

Annie

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

Celiac.com Sponsor (A8-M):


SandraNinTO Rookie
SandraNinTO
Posted

:( Oh, hey, this is a tough one. I find I can't make anything as good as my local bakery makes and they won't give me the recipe! But have you tried the cornstarch bread in the Bette Hagman book? It's good for one day....very soft and "wonder bread" like. And it can be made with a regular hand mixer from easy to find ingredients. After the first day though, you have to freeze it. I then nuke it for 20 seconds and slather on my peanut butter at work. Not so easy for your son.

I really hope someone answers this call and posts a good recipe. I'm just as desperate!

Would you be willing to post your hamburger/hotdog bun recipe? ;)

Sandra in Toronto

Jnkmnky Collaborator
Jnkmnky
Posted

Hey, My son eats pb sandwiches almost exclusively as well! He can't stand jelly. I know you said you've tried gluten-free breads and weren't happy with them, but I have to tell you... We use the kinnikinnick white tapioca rice breads and they are fine. Not only fine, but very good. I lightly toast them in the morning, make the sandwiches put them in a baggie. My 10 year old has been taking turkey, lettuce, mayo sandwiches to camp all summer on Kinnikinnick and says it's great. I like the kinnikinnick bread because it's thin enough to bite through, and large enough to make a filling sandwich on. For my 7 year old son, I usually make a half a sandwich and suppliment with fruit, pretzels, etc. I cannot stress enough that this bread has made my life completely easy now. I'd still be struggling with this diet if I didn't have this bread. For a weird sandwich idea, my daughter likes the Lifestream buckwheat wildberry waffles with peanut butter and jelly. I haven't sent that concoction to school, so I don't know how it would hold up...but a waffle sandwich is an idea you may not have considered...for obvious reasons. :blink:

AnnieMarie Apprentice
AnnieMarie
Posted
  • Author

Thanks for the posts, but I have tried the kinnikinnik bread and he does not like that one either. I find it to be very good, but it is not like your ordinary wonder bread.

He will eat the homemade breads when they come out of the oven and are still warm, after that he does not like the smell or the taste.

No Sandra I do not own that book but it must be very good, I see a lot of people referring to it.

I will get that recipe to you as soon as possible, I have 2 children leaving for college this week . Our lives are crazy right now :blink: You will be impressed because the rolls turn out similiar to what you were used to pre celiac. They are soft and freeze well.

Annie

SandraNinTO Rookie
SandraNinTO
Posted
:) Thank you! I would appreciate it, especially if they freeze. I will forward you the cornstarch bread recipe so you can try it once atleast and see if it does the trick. It's my favorite PB & J recipe. Sandra
misskris Apprentice
misskris
Posted

I tried the Gluten Free Pantry's Sandwich Bread and it wasn't bad. It's MUCH better than their French Bread. My aunt made a loaf of this in her bread machine, hollowed out the inside, filled with ham, turkey, roast beef, swiss, tomatoes, onions, peppers and Italian dressing, put the top back on, wrapped it up and we took it on a picnic when our hubbys went fishing. We just sliced out big hunks of it. It was quite good.

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. trents
      - trents replied to Bebygirl01's topic in Related Issues & Disorders
      1

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

      @Bebygirl01, if you want to play word games with the term, "gluten", we can do that. The proteins you list in these other cereal grains besides wheat, barley and rye are somewhat different from that found in wheat, barley and rye and, technically speaking, are not "gluten". Technically speaking, "gluten" should only be applied to a particular protein found...
    2. Bebygirl01
      - Bebygirl01 posted a topic in Related Issues & Disorders
      1

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

      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...
    3. Scott Adams
      - Scott Adams replied to Dawn Meyers's topic in Related Issues & Disorders
      21

      Vaccines

      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 ...
    4. knitty kitty
      - knitty kitty replied to Dawn Meyers's topic in Related Issues & Disorders
      21

      Vaccines

      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...
    5. knitty kitty
      - knitty kitty replied to Tyoung's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      8

      Increasing symptoms after going gluten free

      @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...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,005
    • Most Online (within 30 mins)
      7,748
    anjie patterson
    Newest Member
    anjie patterson
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

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

      By trents · Posted

      @Bebygirl01, if you want to play word games with the term, "gluten", we can do that. The proteins you list in these other cereal grains besides wheat, barley and rye are somewhat different from that found in wheat, barley and rye and, technically speaking, are not "gluten". Technically speaking, "gluten" should only be applied to a particular protein found in wheat, barley and rye. These other cereal grain proteins have their own names (avenin, secalinin, zein, etc). Unfortunately, confusion has been created in popular and pseudo scientific literature by the informal use of the term "gluten" when talking about the proteins found in these other cereal grains such that you sometimes read about "corn gluten", "oat gluten", "rice gluten", etc. But these are actually misnomers, with "gluten" having been added on as an informal appendage to the actual protein names. Having said that, the protein structures of these other cereal grains is close enough to gluten that, for some people, they can cause a celiac type reaction. But this is not true for most celiacs and those who fall into the NCGS category. Apparently, it is true for you. This whole idea that cereal grains are bad for all of us has been popularized by books such as Dangerous Grains for years but it is not a widely accepted idea in the scientific community.
    • 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.
×
×
  • Create New...