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Veteran Member

Date Joined May 2007
Total Posts : 1488
   Posted Today 8:12 PM (GMT -7)   
What flour do you prefer for baking and what is your best bread recipe?  I have read up on this and would like to try to go GF even though I don't believe I am a Celiac.  My resources are kinda limited right now so I don't want to go out and buy a bunch of stuff that won't really taste good in the finished product.  I do know I can not tolerate wheat,oatmeal, rye and corn products.  One may assume what they will from this.  Any input would be great as I know how restrictive GF can be and I love to eat!
Dx'd Jan'06, 1st Resection 7/06, Predinsone, Humira, Imuran, B12 injections, Nexium. Secondary conditions: Psorasis, Acne, Fatigue, Joint Pain, Lactose Intolerant, gallstones, fibroid cysts, peri-menopausal.

Forum Moderator

Date Joined Jan 2004
Total Posts : 3385
   Posted 12/16/2007 4:17 PM (GMT -7)   
It depends on what you are baking.  My wife does of the baking in our house.  As for a best bread recipe, I haven't come across one I truly like.  My solution.....a lot of mayo.  Most of what I liked about bread were properties that gluten instilled in it. 
I'm the only Celiac in the house so I am loath (or should that be "loaf") to try many new recipes.  After a $9 loaf at Whole Foods which I didn't like, wouldn't last due to no preservatives, and the layer of "smug," I'll just stick with the light tapioca loaf I get at the local supermarket and slather it with enough mayo to disguise the cardboard taste.
There is a yahoo group that has a lot of info for Celiac, just search yahoo groups for "Siily Yaks."
There are blood tests for the antibodies if you want to test before you go gluten-free.  If you want to find out at a later date you would have to do a "gluten challenge."  blech
I've been gluten-free for over three years now.  I just go without, but lately there are more substitute foods that can mimic their gluten counterparts quite well.  There is always hope for something better...
Jon,  Co-moderator for Crohn's Disease and Depression forums
"The man who insists upon seeing with perfect clearness before he decides, never decides. Accept life, and you must accept regret." -- Henri-Frédéric Amiel (1821-81), Swiss philosopher, poet 
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Veteran Member

Date Joined Mar 2006
Total Posts : 1034
   Posted 12/16/2007 9:58 PM (GMT -7)   
check out the specific carbohydrate diet. it is geared specifically for celiac, crohn's, and UC. there is a HUGE on line resource too. very helpful. it suggests using nut flours, like almond and coconut flours, in place of white flour. it is more expensive but i dont notice too much difference in taste, unless you use a lot of coconut flour. my only problem is keeping the dough from falling. i've doubled the baking soda and baking soda and it didnt work. i havent made bread with it, but cakes and muffins and things like that. i can tolerate them no problem.

best of luck!
Crazy Harry

Crohn's since 1993 (17 yrs old then)
surgery in July '05 - removal of 2 inches at ileum and 8 inches of sigmoid colon (had fistula into bladder)
Nov '05 developed colonic inertia; July '06 told i needed ostomy surgery
began maker's diet in August '06 - now feeling the best ever with no symptoms of colonic inertia and i kept my colon
med free as of 10/31/07

Veteran Member

Date Joined Apr 2005
Total Posts : 3763
   Posted 12/17/2007 7:40 AM (GMT -7)   
I have a woman in my book club who does GF, she isn't a true celiac, but is intollerant to some extent. For Xmas I always give out my famous Fruit Filled Bread, so for her I bought a GF mix at the grocery store natural food section. It was a bit different to work with and it certainly didn't look as pretty. I did break off a little piece and it was tasty. So maybe try some mixes first before going in too far so see if it helps your situation.

CD 19 years offically, 29 unofficially. 3 resections '93, '95 '97
Symptoms constantly but all tests show only minor ulcerations. Currently having multiple episodes of gastritis with no known cause.

Prednisone, 6MP,Prevacid, B12 shots, Bentyl, Xifaxan.....

Regular Member

Date Joined May 2009
Total Posts : 25
   Posted 6/15/2009 3:35 PM (GMT -7)   
Betty Hagman has some really good GF cookbooks.  She also has her own flour blends so you might want to check those out.
Gluten-Free Pantry has some sandwich bread mixes, sourdough mixes, etc that aren't too bad.   What I've learned is that gluten free bread is more like cake.... or styrofoam :)
I've found some frozen dinner rolls, the brand I cannot remember right now, but they were pretty good if you warmed them up and gobbled them down before they cooled off too much!
I personally prefer tapioca based products.

Regular Member

Date Joined Feb 2005
Total Posts : 455
   Posted 6/16/2009 4:12 AM (GMT -7)   
our store has been getting so many different GF things lately. They have like maybe 20 different mixes that are GF. Not scd but I like to look at the new stuff :)
SCD since 01, remission since 01, occasional random junk food breaks :)
No meds ever.

Veteran Member

Date Joined Jul 2003
Total Posts : 2921
   Posted 6/16/2009 5:55 AM (GMT -7)   
Most recipes call for mixtures of the various flours. My husband prefers Namaste bread mix, to which I add ground or finely chopped nuts. I bake the bread in small pans rather than one big one because he likes the crustiness of the smaller loaves. I also bake some in muffin pans so he has "rolls". The Gluten Free pantry bread mix is good, both Sandwich and French bread/Pizza crust. Their pie crust mix is the best, too. I have tried from scratch breads and just couldn't get anything he likes. I found using my bread machine was a real waste of time, you can mix in a mixer and have it in the oven much quicker. I also make hsi noodles and spaghetti finding an extrusion pasta maker works best. Good luck to all of you who are stuggling with this disease. MK
PS  I order online.  Amazon has lots of GF foods but  you need to buy larger quantities ie six at a time.  Quite often they have specials, that make a big difference.

Post Edited (gma) : 6/16/2009 6:58:32 AM (GMT-6)

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