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DAISYGIRLM2's Photo DAISYGIRLM2 SparkPoints: (7,948)
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6/2/13 8:11 P

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Hi everyone!

I've found the most wonderful Gluten Free All Purpose Flour! It can be found at www.jules.com It is the first all purpose flour I found that I can substitute cup for cup of the regular flour I used to use in my recipes!! I am so excited..it is like silk and makes the best breads, pie crusts and even all my Polish recipes!! emoticon

"The secret of change is to focus all of your energy, not on fighting the old, but building the new". ~Socrates

"Life is not about waiting for the storms to pass. It's about learning to dance in the rain."

Smile...Crochet...Have a GREAT DAY...IT IS MANDATORY :0)


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KNYAGENYA's Photo KNYAGENYA Posts: 6,590
5/23/13 11:35 A

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I was in the library the other day and I picked up a bread machine cookbook because I like making bread for my hubby. As I was going through the book I saw they had a gluten free chapter. Here is the book: The Bread Lover's Bread Machine Cookbook by Beth Hensperger.

" The road to success is always under construction."- Lily Tomlin


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SLACHETKA103145's Photo SLACHETKA103145 SparkPoints: (42,866)
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2/19/13 7:03 A

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Here is the link to the HB Bun we make!

http://bakingforjohn.blogspot.com/search
/label/Breads

I use my own flour mix rather than what she uses and I make them way thinner. I use 1 ice cream scoop per roll in a HB pan.

My flour mix is as follows (I add xanthum gum according to what recipe I am making as this flour subs 1 for 1 in even my best southern pound cakes!)

2 parts organic brown rive flour
1 part sweet rice flour
1 part potato starch
1 envelop of Knox unflavored gelatin

(I have substituted tapioca and it works OK) be sure it is starch not potato flour!

Knox in whatever mix you use will add some moisture to baked goods and it has always served my recipes well!

Let me know if you have any questions.

Jean

If you think you are beaten, you are.
If you think you dare not, you don't.
If you'd like to win but think you can't,
It's almost certain you won't.
Life's battles don't always go
To the stronger or faster man,
But sooner or later, the man who wins
Is the man who thinks he can. (Walter D. Wintle)



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SHERYLINIOWA's Photo SHERYLINIOWA Posts: 21
2/16/13 8:42 P

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Thank you! I'm excited to try it.

Yes, I understand that this type of bread isn't very nutritious and not something I would plan to have often. I've been making my own bread for years and rarely made more than 1 loaf a month, but sometimes I just want a really good bacon cheeseburger on a nice bun. Honestly, when I'm eating healthy I eat very little bread type items at all, but I'm hoping to find something that will work as a special treat.

Thanks again!

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GFNOMAD's Photo GFNOMAD Posts: 1,498
2/16/13 7:57 P

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Sheryl, try the bread recipe posted by Nina Spitzer on phoenixceliac.org/ under recipes in the Gluten Free Cooking tab. The bread recipe is this link but I'm not sure you can get to it directly. phoenixceliac.org/framePages/recipeB
as
icBread.html

I was at a meeting where Nina made this and baked it during the meeting. I was quite impressed.
I personally like flax, nuts & seeds in my bread because it adds nutriton. Otherwise often the gf flours are high glycemic and less nutrition.

Barb (gf 32 yrs)

Been to Tombouctou and back! Truely! (Timbuktu in English) photos and more Travel Adventures at www.flickr.com/photos/cdnnomad/sets
Recognizing Celiac Disease www.recognizingceliacdisease.
com/21.html

10 Tests that could save your life www.50plus.com/health/10-tests-that-
could-save-your-life/1676/

Dr. Alejandro Junger - 'Healing the gut' (from Dr. Oz) www.doctoroz.com/videos/3-day-jumpst
art-cleanse


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SHERYLINIOWA's Photo SHERYLINIOWA Posts: 21
2/16/13 5:02 P

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I just tried Pamela's bread mix for the first time, my first gluten free bread. While the taste was ok, it is just so heavy, more like eating a quick bread, than regular bread. There has to be something better! I need to start experimenting with some of the recipes Iees SO long, I'm really afraid it will be a waste of time because I won't keep at it.

Does anyone have any suggestions? I can't do bean flours, but anything else is ok. I have a ton of different types of flours, but have a great grocery store with a nice gluten-free section if I need more. Has anyone worked with psylluim in their gluten free baking? There is a bread that my sister raves about that has it listed as one of its ingredients.

I just want something lighter. I also don't want something with whole seeds in it.

I haven't invested in a new bread maker yet, but I do have my kitchen aid mixer to use.

Let me know if you have any ideas. I've done pretty good with pizza crust, but again, it is heavy, too heavy for bread.

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CONNIEBURKE SparkPoints: (3)
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12/20/12 4:39 A

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Great recipe! I usually just buy my gluten free foods from Gluten Free Palace, but I must try this recipe soon!
www.glutenfreepalace.com/

KACEYSW's Photo KACEYSW Posts: 1,980
11/14/12 11:13 P

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That sounds fantastic! Thank you for sharing that recipe.

Refuse to be beaten by inanimate objects, inflexible minds, and incompetent practices.


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MIAKA1129's Photo MIAKA1129 SparkPoints: (5,162)
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3/31/12 9:35 A

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I haven't done out the nutritionals on this (although it's on my menu for this week, so I'll be finding out). This is my go-to pizza crust - also can use it to make a flatbread that I cut up to dip in hummus. www.simplyvintagegirl.com/blog/index
.p
hp/2011/07/18/recipe-best-gluten-freR>e-pizza-crust/
I don't have a GF pizza stone, so I spread the dough out on parchment paper and that makes it easy to flip. I know it takes several flours, but I have tried to substitute before when I've run out of ingredients, and be warned, the starches don't substitute well, her mix is ideal. I also love that there's no rest time to this recipe, just mix it up (I do use an electric mixer) and go.

160 lbs - New pair of sunglasses
155 lbs - New pair of running shoes


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RUAMAC's Photo RUAMAC Posts: 343
2/23/12 5:12 P

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Oh dear! I wish I'd come to this thread a little earlier. I've just eaten three-quarters of a Genius GF Cheese Pizza. It was delicious but I'm afraid to look at the nutritional information. I'm kind of hoping that if I don't know how many calories are in it then they won't count! Ha, some chance!

Slytherin and Proud!


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RODENTMAMA's Photo RODENTMAMA Posts: 697
2/7/12 7:30 P

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I fixed it! I'd put it in for the nutritional info but they make you retype the ingredients and I was rushing when I typed it. Thanks.


SW: 147 lbs CW: 133 lbs GW: 125 lbs

"What you think of me is none of MY business"



- E. Roosevelt


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GFNOMAD's Photo GFNOMAD Posts: 1,498
2/7/12 11:03 A

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This recipe is very close to the flax muffin in a minute recipe which I love (lots of recipes in SP). Did you notice the that eggs are mentioned in the instructions but not in the ingredients. I modified the muffin in a minute to make scones by increasing the proportions and varying it by adding dried fruit or pizza spice, etc. and I now bake it in the oven.

Edited by: GFNOMAD at: 2/7/2012 (11:21)
Been to Tombouctou and back! Truely! (Timbuktu in English) photos and more Travel Adventures at www.flickr.com/photos/cdnnomad/sets
Recognizing Celiac Disease www.recognizingceliacdisease.
com/21.html

10 Tests that could save your life www.50plus.com/health/10-tests-that-
could-save-your-life/1676/

Dr. Alejandro Junger - 'Healing the gut' (from Dr. Oz) www.doctoroz.com/videos/3-day-jumpst
art-cleanse


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RODENTMAMA's Photo RODENTMAMA Posts: 697
2/7/12 9:11 A

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I just tried a new bread recipe a couple weeks ago and I'm in love. I typed in "low carb, gluten free" kind of thinking it was a pipe dream and it came up with a great flax based recipe! Easy to make, delicious and good for me! I make a half batch with one cup of flax meal because I'm the only one eating it and one round does me for four days of bread needs.

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=1952000


It is based on this recipe:
http://lowcarbdiets.about.com/od/breads/
r/flaxbasicfoc.htm

SW: 147 lbs CW: 133 lbs GW: 125 lbs

"What you think of me is none of MY business"



- E. Roosevelt


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TANKERBEAR's Photo TANKERBEAR Posts: 88
10/31/11 1:11 P

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Living Without Magazine had an awesome sourdough bread recipe including how to make the starter. The starter uses rice flour,coconut.milk, yeast, and sugar...I shared some with my family who eats gluten and they even liked it better than gluten type breads. The recipe came in an email from Living Without and had the link so I know it is on their website.

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ECHOBLUE1's Photo ECHOBLUE1 Posts: 3,809
5/29/11 5:41 P

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Thanks - I sort of did that - had a Pamela's bread/pizza mix. Did it with my hand mixer and just let it keep coming up the beaters then falling off and on and on - fortunately, my hand mixer is a little more heavy duty, but I was surprised I didn't burn it up. Had to clean up a lot of dough. Made it for pizza - used a little too much so was a pretty thick crust. Not too bad, but not sure it was worth the effort of holding my arms up there for 3 minutes, etc. I did put some into a small round pan and baked like a little flat loaf, but have not even tried it yet. It just seems like it was sort of heavy to eat - and don't really want any more. Well, I tried.


Echo from Tucson, AZ
NOPEANUT Posts: 4
5/29/11 10:07 A

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I have found you can make the bread without the bread machine. Just put everything in the mixer and mix with regular attachment for 3 minutes at medium speed. Pour in pan let raise till even with bread pan and bake around 60 to 70 minutes. Mine have been turning out real nice. Hope this works for you.

ECHOBLUE1's Photo ECHOBLUE1 Posts: 3,809
5/24/11 12:20 P

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Have found some gf bread recipes, some of them are for bread machines. Is there an okay way to make the recipe an not use bread machine.

I found I can't use xanthun gum - causes me problems. I know I have written down the substitutions for it - but have so many pages of gf notes I'll have to go back and sort through.

Bought several kinds of gf flour - but have to measure out the formula that equals wheat flour. Can't use soy, garbanzo bean and a couple others, but have enough good ones I should be able to make something decent. Have used Bisquick, Hodgson Mills and a couple other mixes. I like the Hodgson Mills - no soy in it.

Found some canned soups that are gf but have to read every label - has been a relief not to have to cook every meal from scratch.

Echo from Tucson, AZ
TIGHT-TUMMY's Photo TIGHT-TUMMY SparkPoints: (18,072)
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5/23/11 12:10 P

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DD has been struggling with no bread and pizza. GF recipes just aren't good enough.

Yesterday, while making a list of foods she can cook for her self, we decided to try using our favorite GF waffle recipe as bread for a sandwich and crust for a pizza. It was GREAT! She was so excited to be able to eat her favorites again.

Amazing how often you have to think outside the box while living gluten free.



Janae
One day at a time...make that one craving at a time!


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SUSANKAY471 SparkPoints: (1,508)
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3/29/11 11:29 P

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I got so used to eating whole wheat bread and pasta that I cannot hardly stand any white bread anymore. So far, the gluten free recipes I've made; dinner rolls, pizza dough has been like eating paper, no taste. I did finally make a decent pizza using an old crazy crust recipe I had, just replaced the flour with my own and added xanthum gum, and it was quite tasty. I'll make it a litle thinner next time so it won't be so filling. I think I have also found that while trying to loose weight, that it is easier to not eat any bread anyway. I have replaced buckwheat pancakes for regular pancakes, found some inexpensive GF crackers at Walmart, and now I have a pizza recipe. That should do me for a while anyway.

BLUEMRSM's Photo BLUEMRSM SparkPoints: (25,301)
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1/12/11 10:17 A

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Finally bought a collection of flours and made Multi-Grain Sandwich Bread http://www.artofglutenfreebaking.com/2009/
11/bread-gluten-free/ (same sources as the Sandwich Bread BEESUTH mentioned)
using garbanzo, brown rice, buckwheat & sorghum flours, with molasses for sweetening and flax seeds for texture. Pretty good.

Karin
from The Beach in NC
CAMO CREW

"Life is a great big canvas, and you should throw all the pain on it you can."
--Danny Kaye


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DJ4HEALTH's Photo DJ4HEALTH Posts: 39,258
10/3/10 8:56 P

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Thanks for the pizza recipe and it does not have any corn or yeast in it.; Great!!! Don't have a flash drive yet but can use my hubby's if he will let me. He likes to put some movies.

Edited by: DJ4HEALTH at: 10/3/2010 (21:14)
Dorothy





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ECHOBLUE1's Photo ECHOBLUE1 Posts: 3,809
9/24/10 2:55 P

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Getting groceries tomorrow and hoping to get to Sunflower to find Udi. Got some bread at Vitamin store last week, $3.99 that was like sawdust without the turpentine. lol The gal gave me a piece of a different bread $7.99 -- forget that one, sawdust, too. I can make a loaf of something really good (I hope) for lots less because I already have all the ingredients now. I got xanthun gum - pricey - 10.99 for a bag - but will last a long time.

One of my brothers is violently allergic to corn, tomatoes, wheat, etc. I want to send him recipes and the ingredients. However, I found out xanthun gum is made from corn. and of course corn starch. So I have to find something easy to take the place of both of those that won't be too complicated.



Echo from Tucson, AZ
CINDYTW Posts: 5,783
9/23/10 4:53 P

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ARGH! Dairy! My cauliflower crust recipe had it too! I guess I will just HAVE to eat UDIS crust for my own health! emoticon

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ECHOBLUE1's Photo ECHOBLUE1 Posts: 3,809
9/22/10 7:39 P

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Got that one down -- very nice and easy -- using it for snacks at recreation next Saturday. Thanks, Echo

Echo from Tucson, AZ
DOTSLADY's Photo DOTSLADY Posts: 10,015
9/22/10 6:46 P

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GF/Grainless Pizza Crust recipe (w/almond flour)

www.thehealthyhomeeconomist.com/2010
/0
4/no-grain-pizza-crust.html




Edited by: DOTSLADY at: 1/29/2011 (11:46)
KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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ECHOBLUE1's Photo ECHOBLUE1 Posts: 3,809
9/8/10 3:14 P

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I just went through the sites you've listed and also copied a couple of the recipes you've written out. I really appreciate them. Thanks, Echo

Echo from Tucson, AZ
BEESUTH's Photo BEESUTH SparkPoints: (36,300)
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8/30/10 2:43 A

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Dorothy--I do the same thing. Actually, what I do is copy and paste them to a word document and then copy those documents to a flash drive I carry around with me. It's come in handy quite often. :)

~Bethany

Habit is habit and not to be flung out of the window by any man [or woman], but coaxed downstairs a step at a time.--Samuel Clemens

Blue Bulls Co-leader
Leader--Celiac Disease and Gluten-Free

"Burn it, to earn it!"

"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them." - John F. Kennedy


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DJ4HEALTH's Photo DJ4HEALTH Posts: 39,258
8/22/10 7:57 P

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I hope you all don't mind but I do copy and paste these recipes in a word document to have when I need them or I will never find them here again.

Dorothy





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BEESUTH's Photo BEESUTH SparkPoints: (36,300)
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4/28/10 2:39 P

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I have been searching and searching for a decent, soft gluten-free bread and I finally have found a fantastic, easy recipe. I made it last night and was overjoyed by the softness and texture and taste.

fourchickens.blogspot.com/2010/04/so
ft
-sandwich-bread-gluten-free.html#more


A note or two--the next time I make this, I will cut back slightly on the Xanthum gum. That much xanthum gum (the amount in her flour mixture and then the additional) made the bread a little too...gummy. So, I will probably reduce the amount by at least 1/2 t. next time I make it. Also, I doubled the amount of salt and it works for me. Every commercially prepared GF bread I've had is woefully underseasoned in my opinion.


~Bethany

Habit is habit and not to be flung out of the window by any man [or woman], but coaxed downstairs a step at a time.--Samuel Clemens

Blue Bulls Co-leader
Leader--Celiac Disease and Gluten-Free

"Burn it, to earn it!"

"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them." - John F. Kennedy


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DOTSLADY's Photo DOTSLADY Posts: 10,015
3/30/10 5:18 P

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Thank you for the recipe OutofIdeas, I couldn't find one at the TOday show site.

Here's a recipe for a foccacia-type bread:

www.fitnessgoop.com/2010/03/easter-r
ec
ipe-for-gluten-free-rustic-flat-breaR>d-2/




Edited by: DOTSLADY at: 1/29/2011 (11:47)
KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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OUTOFIDEAS's Photo OUTOFIDEAS Posts: 407
3/25/10 3:33 P

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Thanks! This looks like a good versatile bread. Here's a link for a recipe I found for making them. I haven't personally tried to do so yet. If anyone has made them, why don't you share your recipe, techniques, etc. Thanks!

http://www.whats4eats.com/breads/arepas-
recipe

"Truth, and therefore, success, is generally found at the balance point between two opposing tensions." (D. L Veach, writer and artist)


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DOTSLADY's Photo DOTSLADY Posts: 10,015
3/24/10 7:20 P

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South American Corn tortilla recipe on the Today show this morning: (rather, "arepas"):

today.msnbc.msn.com/id/26184891/vp/3
60
16895#36016895


They look great stuffed. The P.A.N cornmeal (is finer flour than most) brand on the show is gf and should be available in a Latin market.

Edited by: DOTSLADY at: 3/24/2010 (19:22)
KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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OUTOFIDEAS's Photo OUTOFIDEAS Posts: 407
3/4/10 12:38 P

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I posted this in response to the post by JenCorinne this morning on the topic of comparing guar gum and Xanthan gum...hope it is of some help to someone looking for a good, versatile all purpose gluten free flour mix and recipe for rolls, pizza crust, etc.

I stumbled on the proportions for this flour mix quite by accident a couple of years ago, and I have been using it ever since with good results. Note: Those who are allergic to corn will not be able to use it.

Gluten Free Flour Mix: Yields 9 cups of flour (I use this on a 1 to 1 substitution basis in recipes calling for regular “all purpose” flour...cakes, cookies, breads, brownies, etc.) When using, add appoximately 1/2 to 1 tsp. Xanthun gum or guar gum per cup of flour called for in recipe.

2 cups Brown Rice Flour
1 cup Sorghum Flour
2 cups Potato Starch
1 cup Sweet Rice Flour/or corn starch
3 cups Tapioca Starch

Here is a recipe that I use this flour for: It makes 5-6 rolls or Pita or flat breads, 2-3 hamburger buns, and if doubled, it makes a good approximately 14" pizza crust that is not "cracker" hard...pre-bake crust about 8 minutes prior to topping with sauce and other toppings and "re-baking" pizza.)

Yeast Pocket Bread/Flat Bread/Rolls or Buns,Pizza Crust: (My Version) (Egg Free, Soy Free, Dairy Free,…if not using powdered milk in place of almond meal)


Preheat oven to 425o F

Line a cookie sheet with aluminum foil. Spray lightly with olive oil or rub oil on with paper towel.

Ingredients

1 1/6 cups gluten free flour mix

2 Tbsps. Almond meal or powdered milk (powdered milk interacts better w/the vinegar for greater leavening action. The almond meal is optional, if using the milk.)

½ Tbsp. Flax seed meal

1 Tbsp. active dry yeast

½ tsp. granulated sugar

2 tsps. (1 package) unflavored Gelatin powder

2 tsps. Xanthan gum

¼ tsp. salt

2/3 cup warm H20 (110o)

1 tsp. cider vinegar

Directions

Add warm liquid to dry ingredients, and stir to moisten. Mix on medium speed with an electric mixer for 3 minutes. If beaters resist the dough, add more H2O, 1 Tbsp. at a time. The dough will be like soft sticky bread dough.

Shape bread: Have about ½ cup flour available to use to keep dough from sticking to hands while shaping bread. For 6 pocket rounds (Pitas) or rolls, sprinkle about 1/ Tbsp. flour at each spot on the cookie sheet where you will place the round of dough to prevent sticking while baking. Divide dough into 6 equal rounds of dough and sprinkle each round with flour as you shape and press the dough into a flat round about 3/8 inch thick and about 4”-6” in diameter. (If making rolls, do not flatten balls.) Keep sprinkling flour as you go to keep the dough from sticking to your hands. Bread does not spread much while baking, so placing them fairly close together is o.k. You may spread warm butter over each round for a softer, glossy crust if desired.

Bake at 425o for 15-18 minutes or until golden brown, stiff to touch, and hollow sounding when tapped. Bread will puff while baking but will flatten slightly when removed from the oven. (Cool on a wire rack, covered with a dish towel.)


"Truth, and therefore, success, is generally found at the balance point between two opposing tensions." (D. L Veach, writer and artist)


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LLICA89's Photo LLICA89 SparkPoints: (3,014)
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2/4/10 1:36 P

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Here is the link to my Gluten-Free Pizza Crust. http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=874942

It's really easy, and taste great. I promise.

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GFNOMAD's Photo GFNOMAD Posts: 1,498
2/1/10 8:49 P

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Jenvose, Kinnikinnick mixes are great! I don't eat pizza very often but one of my favourite mixes is the Kinni-kwik Bread & Bun Mix. 3 parts mix to 2 parts liquid (I use water), mix for 2 1/2 min, pour into a 6 muffin top pan and in 30 min, fresh buns that are great for sandwiches. I like to add some toasted sesame seeds and ground flax seed to the mix to make them more wholesome and substantial like a small kaiser. These keep in the fridge for a couple of days and do not need toasting if you don't want to. I've served them to gluten eating friends who thought they were great.
The price of the 6 buns is approx $2.50 based on what I pay for the bag of mix where I live. Can't do better than that for gluten free breads.
They also have a similar mix with sunflower seeds and flax but it is about 50c more for the bag.
Barb

Edited by: GFNOMAD at: 2/1/2010 (20:55)
Been to Tombouctou and back! Truely! (Timbuktu in English) photos and more Travel Adventures at www.flickr.com/photos/cdnnomad/sets
Recognizing Celiac Disease www.recognizingceliacdisease.
com/21.html

10 Tests that could save your life www.50plus.com/health/10-tests-that-
could-save-your-life/1676/

Dr. Alejandro Junger - 'Healing the gut' (from Dr. Oz) www.doctoroz.com/videos/3-day-jumpst
art-cleanse


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JENVOSE's Photo JENVOSE Posts: 1,132
2/1/10 8:17 P

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I just tried the Kinnikinnick gluten-free pre-made pizza crusts tonight. I was very impressed. If someone else had served them to me, I'd have never known the difference. Easy, too. From the pricing online, it looks like our discount health food store might be very reasonable on them, but with four personal crusts to a box (and they are generous portions), even the $8 to $10 they might be online isn't bad, considering what it costs to get pizza out. I recall paying about $6.50 for mine, though.

They also have a lot of other products, from alternative flours and baking mixes to breads and desserts. I've thrown out the package, so I'm not for sure, but I think we had their brownies, too.

Share your musical and weight loss goals with me at: teams.sparkpeople.com/pickgrinlose


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ARABELLES-MIMI's Photo ARABELLES-MIMI Posts: 84
1/15/10 1:13 P

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I can't wait to try that cheese pizza - I am craving pizza like crazy today!

Children don't care how much you know until they know how much you care...


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PRESENTTIME's Photo PRESENTTIME Posts: 413
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Flax Seed Bread
By Lisa Palmer

Flour Mix
6 cups Brown Rice Flour
2 cups Potato Starch
1 cup Tapioca Flour
½ cup Garbanzo Bean Flour

I store this mix in the freezer. For a smaller batch of flour mix reduce all ingredients by half. For a larger batch double all ingredients.

WET INGREDIENTS
1 Egg plus 2 egg whites, or 2/3 cup of liquid egg substitute
3 Tablespoons melted butter
1 teaspoon apple cider vinegar
1 Tablespoon molasses or honey
1 2/3 cup water
3 teaspoons of dry yeast

DRY INGREDIENTS
3 Cups GF Flour Mix
¼ cup ground flaxseed
2 Tablespoons of Potato buds
2 ½ teaspoons xanthan gum
1 teaspoon gelatin
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon egg replacer
¼ cup dry milk powder or non dairy substitute
¼ cup sugar (set aside 1 teaspoon)

Prepare Three small 3 ½ “ x 7 ¼ “ pans, or Two 4 ¼ “ x 8 ¼ “ pans or one large 5’ x 9 ¼ “ bread pan as well as several muffins cups, by spraying them with vegetable oil spray so the pan is coated.

In a medium bowl, place all the dry ingredients except a teaspoon of sugar. The dry ingredients can be mix and stored in freezer to be used at a later date.

Dissolve 1 teaspoon of the sugar in the 1 2/3 cups of water called for in the recipe. (The water should be lukewarm) and add the yeast. Set aside to foam.

Break the eggs into the bowl of a heavy-duty mixer. Add the oil, melted butter, plus molasses or honey if you prefer, and apple cider vinegar. Using the heavy beater, (not the dough hook), beat lightly on low speed. Add the yeast water. Add the flour mix gradually. (If you dump the flour in all at once it will be all over you and the kitchen). Beat at high speed for 3 ½ to 4 minutes.

Spoon the dough directly into your prepared pans; filling them half full to two-thirds full. If you are using two pans split the dough equally between the two pans.
Allow the dough to raise double the size in the oven at 200 degrees for 45-60 minutes. If you are using rapid rising yeast it may take less time to rise about 30-35 minutes. Keep covered with a flour sack towel or a napkin of the same material. You just don’t want to use a towel or napkin that will leave fuzz on the dough.
Bake at 400 degrees for 30 minutes. To prevent burning the top of the loaves, Cover with foil after 15to 20 minutes. The question you may have is how I tell if the loaves are done. Just tap the top of the bread and when there is a hollow sound the bread is done. Remove immediately. Cool and slice. Your bread can be stored in the freezer. I like to put wax paper between each slice to they don’t slice together.
This bread is wonderful at room temperature there is no need to toast it so it doesn’t bread apart.

All of the items are GF. Baking soda and Powder I buy are GF from Bob's Redmill. The egg replacer I buy is from a different company and it is egg free.

I have noticed the GF breads I bake will bake differenly in different climates. It has been pretty cold and damp out but In the summertime I would use less liguid or add more flour. I am at sea level for those of you who are in high altitudes. I would add extra bean flour and or flaxseed. I used two pans and split the dough equally between the pans.

for the bread maker I would follow the breadmaker instructions. Again I haven't tried this in a bread maker yet.

Please send feedback to my sparkmail. Thanks a Bunch!

Edited by: PRESENTTIME at: 1/15/2010 (02:30)
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GFNOMAD's Photo GFNOMAD Posts: 1,498
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I was cleaning out old emails and came across this post from Clan Thompson, Feb 21/2009. It explains
Why Bread Collapses, Defatted Soy flour and the
Difference between Xantum Gum and Guar Gum.
You can subscribe free to their newsletters by going to www.clanthompson.com
~Quote~
"4. Ask the Cook: WHY DOES MY BREAD SINK ONCE I TAKE IT OUT OF THE PAN?
(Editor's Note: Connie Sarros, author of many gluten-free cookbooks, has a gluten-free survey on her website. If you haven’t taken the survey yet, do so now at www.gfbooks.homestead.com because the survey will be taken down off the site soon and the answers tallied. Make your opinion count! Readers are invited to submit their gluten free cooking questions to Connie at celiac@clanthompson.com. The words "ASK THE COOK" must appear in the subject line or your email may be filtered as "spam".)
---
I have a question about baking GF bread. I have used the GF Pantry bread flour called Tom's Light GF Bread flour. It has been working great for several years now. I have a Zojirushi bread machine that I have programmed through trial and error over several months. By the way, the ingredients measurements I use are my own. They are close to what is recommended on the flour bag, but I have found that those directions don't work for me. So, through a lot of experimentation and frustration, not to mention cost, I arrived at my current measurements and settings and it has been working great for several years.
Unfortunately, in the last several months, my loaves of bread have been rising about an inch more than in the past and have been sinking miserably once I take the pan out of the bread machine and take the loaf out of the pan. You can almost watch it collapsing. (This is the same formula that has been working for years.) I have been trying to adjust things little by little, but am having no luck. GF Pantry tells me that I'm the only one with this complaint and they assure me that the formula in the bread dough hasn't changed. The only thing that changes from loaf to loaf is the amount of eggs. Since I buy organic eggs, they come in slightly larger and slightly smaller sizes. I have been measuring total liquid though, eggs plus water, so that has been constant. I have noticed that more eggs will cause the bread to rise more, but it doesn't always collapse.
Can you give me any rules of thumb as to what to adjust when bread collapses? Vince

Vince, it sounds like you have been very diligent in measuring the liquids even though the sizes of the eggs vary. The most common reason gluten-free breads collapse is because the dough is too moist. I would recommend that you cut back on the liquid, at least by 2-3 tablespoonfuls. Another option is to eliminate 3 tablespoons of egg; instead, mix 3 tablespoons of ground flaxseed meal with 3 tablespoons water and add that to your mixture. Flax helps bread to rise and often helps prevent it from collapsing. Hope this helps. Connie
---
I have some GF recipes that call for defatted soy flour in the flour blend. We have a soy sensitivity at our house. What can I use instead of the defatted soy? Trish
Trish, There are two kinds of soy flour. The natural or full-fat soy flour has the natural oils that are found in the soybean. The defatted soy flour has the oils removed during processing. The latter has more concentrated protein, but the two kinds of flour can be used interchangeably in a recipe. Consequently, you can substitute the defatted soy flour with any gluten-free flour mixture. If you are making a bread, I suggest using sorghum flour in place of the soy flour. Connie
---
I have used xanthan gum in my gluten free baking, but not guar gum. I recently saw a recipe that called for both of them. What is the purpose of using guar gum, and how is it different from xanthan gum? Thank you, Jenny
Jenny, guar gum and xanthan gum can be used interchangeably; both are added to a recipe to help bind and thicken gluten-free ingredients. Both gums have about eight times the thickening power of cornstarch. Having said that, there are differences between the two. Xanthan gum is fermented from corn sugar, is about three times more expensive than guar gum, and has a very mild taste that won't interfere with foods. Guar gum comes from a bean-like plant nicknamed the Indian tree, has more fiber than xanthan gum, and has more of an individualized taste than xanthan gum. Guar gum can react in some people like a laxative, which is why most gluten-free recipes use xanthan gum. Connie" ~ end quote

Edited by: GFNOMAD at: 11/4/2009 (11:29)
Been to Tombouctou and back! Truely! (Timbuktu in English) photos and more Travel Adventures at www.flickr.com/photos/cdnnomad/sets
Recognizing Celiac Disease www.recognizingceliacdisease.
com/21.html

10 Tests that could save your life www.50plus.com/health/10-tests-that-
could-save-your-life/1676/

Dr. Alejandro Junger - 'Healing the gut' (from Dr. Oz) www.doctoroz.com/videos/3-day-jumpst
art-cleanse


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EVIEJESPERSEN's Photo EVIEJESPERSEN Posts: 1
10/30/09 12:35 P

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For What it's worth - here is the GF bread recipe I use. It's just a basic sandwich bread, great for toast etc :)

If you don't read this blog already, I'd advise it! She's fantastic and they are really great at reinventing things.

glutenfreegirl.blogspot.com/2008/11/
gl
uten-free-sandwich-bread.html


Edited by: EVIEJESPERSEN at: 10/30/2009 (13:45)
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SPARKI3's Photo SPARKI3 Posts: 64
9/6/09 2:12 P

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Thanks GFNOMAD.....you just made a young gal very happy. I can't wait to try this recipe and see how she likes it. Sourdough bread is her very favourite type of bread.

Have a happy GF day!

Sparki 3 emoticon

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GFNOMAD's Photo GFNOMAD Posts: 1,498
9/6/09 1:42 P

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SOURDOUGH STARTER - from RedStar Yeast's website; Also lots of bread recipes www.redstaryeast.com/best_recipes/37
/7

Also, same on Bob's Red Mill's website www.bobsredmill.com/recipes_detail.p
hp
?rid=273

Sourdough Starter:
1 Tb Yeast, Active Dry
1 cup Lukewarm Water
1-1/2 cups White Rice Flour

Sourdough Starter:
Dissolve the yeast in the warm water and let sit 10 to 15 minutes. Slowly add the flour and mix well with a wooden spoon. Place in a clean jar or crock (never use metal) and allow to sit at room temperature until fermented and bubbly.
If in a warm room, this may require only 15 minutes. When bubbly and risen a little, cover and refrigerate. Starter is now ready for use. It should be the consistency of thick pancake batter when ready to use. It is best used within several weeks.
Also check end of bread recipe for renewal of starter after each use.
------------------------------------

Celiac Sourdough Bread contributed by Bette Hagman

A bread that is springy, chewy, tasty, crusty and good both hot and cold. This recipe is a variation of one Margaret Powers offers in her excellent book "Gluten Free and Good".

INGREDIENTS:
3 cups Gluten Free All Purpose Baking Flour
1/2 cup Sugar
3/4 tsp Sea Salt
1 cup Milk Powder (Non-Fat Dry)
2 tsp Xanthan Gum
3/4 cup Sourdough Starter
1 cup Warm Water (110 degrees)
3 large Eggs
1-1/2 cups Lowfat Cottage Cheese
Use nonmetal pans and utensils as much as possible when mixing this bread. Since this is a stiff dough, you will need a heavy-duty mixer and a bread hook.

Place Gluten Free All Purpose Flour, sugar, salt, milk and xanthan gum in mixing bowl and blend together on very low speed.

In another bowl, beat together the sourdough starter, water, eggs, and cottage cheese. Mix them slowly into the flour with bread hook of mixer. Beat for about 4 minutes.

Cover and let rise until double in bulk. Don't hurry. This may take up to 1-1/2 hours.
Beat again for 5 minutes. Fill greased pans three-quarter full. Let rise until dough is almost to top of pans, about 40 minutes.

Preheat oven to 350°F. Bake until dough rises to top of pans, about 10 minutes. Increase oven temperature to 400°F and bake a total of 50-60 minutes.

Feed Starter: After each use, the remaining starter must be fed to provide enough quantity for the next use and to reactivate it.
1 cup starter
1 cup warm water
1-1/2 cups rice flour

Mix together in glass jar or crock. Let stand until double in bulk. Starter is ready when it has bubbled and mounded up. Refrigerate.

Makes 2 loaves (16 slices).


NUTRITIONAL INFORMATION
Serving Size: 1 Slice (77g)

Calories 150, Calories form Fat 10, Total Fat 1g, Saturated Fat 0g, Cholesterol 25mg, Sodium 125mg, Total Carbohydrates 26g, Dietary Fiber 2g, Sugars 9g, Protein 8g.

Edited by: GFNOMAD at: 9/6/2009 (14:15)
Been to Tombouctou and back! Truely! (Timbuktu in English) photos and more Travel Adventures at www.flickr.com/photos/cdnnomad/sets
Recognizing Celiac Disease www.recognizingceliacdisease.
com/21.html

10 Tests that could save your life www.50plus.com/health/10-tests-that-
could-save-your-life/1676/

Dr. Alejandro Junger - 'Healing the gut' (from Dr. Oz) www.doctoroz.com/videos/3-day-jumpst
art-cleanse


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SPARKI3's Photo SPARKI3 Posts: 64
8/4/09 12:40 P

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Thanks Shanawoo and Beesuth for the info. Will try there.

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BEESUTH's Photo BEESUTH SparkPoints: (36,300)
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8/4/09 11:48 A

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Teff (Tef) is a grass and the seeds are similar to quinoa, but smaller. I believe you can order Teff from Bob's Red Mill and Amazon.com. The New Cascadia bakery uses teff flour for their breads.

Speaking of breads--I tried Ener G's tapioca loaf. My assessment is "meh". It might be better toasted. Guess I'll have to start making my own bread. :)

~Bethany

Habit is habit and not to be flung out of the window by any man [or woman], but coaxed downstairs a step at a time.--Samuel Clemens

Blue Bulls Co-leader
Leader--Celiac Disease and Gluten-Free

"Burn it, to earn it!"

"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them." - John F. Kennedy


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SHANAWOO Posts: 10
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I couldn't find it anywhere local, so I ordered it from Bob's Red Mill online. You can search their site for "teff flour" and it will come up. Good Luck!

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SPARKI3's Photo SPARKI3 Posts: 64
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Hi Shanawoo....what is Teff flour? Does it go by another name? So far, I can't locate it. BA

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DEBBI18 Posts: 11
8/3/09 6:10 P

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I have not tried this yet, but when I went to Orlando I stopped at Pizza Uno and asked them to sell me some of their gf crusts. they charged me $2.50 a crust and they are now in my freezer. fyi

SPARKI3's Photo SPARKI3 Posts: 64
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Thank you soooooooooo very much!

Our family sure loves pizza, and having this recipe will be such a boost.

Thanks again.....have a great day! emoticon

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SHANAWOO Posts: 10
7/10/09 5:50 P

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Ingredients
1¼ Cups Cornstarch
¾ Cup Millet Flour
2 Cups White Rice Flour
¼ Cup Teff Flour
1½ Tablespoons Xanthan Gum
1½ Teaspoons Salt
¼ Teaspoon Dried Oregano
¼ Teaspoon Garlic Powder
1 Package Active Dry Yeast
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Sugar
1 Tablespoon Honey
1/3 Cup Vegetable Oil
2 Eggs
1 Egg White
1¾ Cups Warm Water (110-115°)Yield: dough for two 12 inch round pizzas.

Directions
Place Cornstarch, flours, Xanthan gum, salt, oregano, garlic powder and yeast in mixing bowl; mix. Add, vinegar, sugar, honey, oil, eggs, egg white and lastly the warm water; mix. Increase mixing speed to high, and beat for 4 minutes.

Coat your pizza pans with cooking spray. Dough will be a bit difficult to work with (sticky). Work the dough out as best as possible with a spatula. I then spray surface of pizza dough with cooking spray (very light coating). Finish spreading the pizza dough out with hands - if still to sticky, try using a small piece of parchment paper or wax paper sprayed with cooking spray to help spread the dough. Form the dough around the edge of the pizza thicker than the inner region in order to create a nice edge/crust.

Allow to sit in a warm, dry location (free of drafts) covered loosely with plastic wrap for 40 minutes.

Preheat oven to 375° and pre-bake crusts for 20 minutes.

Remove pizza crusts from oven. Increase oven temperature to 400°.

Add pizza sauce, cheese and any other desired toppings to the pizza crusts and then place back in oven for an additional 20 minutes (note: if using sausage or other raw meat, it should be precooked before adding to pizza).


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SPARKI3's Photo SPARKI3 Posts: 64
7/10/09 3:29 P

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Shanawoo....thanks for the info....but could you kindly post the recipe here? I can't get that link to bring up any recipes....and I am very interested in a good tasting gf pizza!

Thank you for your time and trouble.

BettyAnn emoticon

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FOOD4HEALING's Photo FOOD4HEALING Posts: 206
7/7/09 9:09 P

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hey everyone!

has anyone found a recipe or came up with a good one for GF biscuits? the biscuits i always make are hard as ROCKS! and its just terrible. i love the ones at red lobster lol, anyone have a recipe for something that soft and fluffy and not seem to be made of stone like i seem to create?
all help is appreciated! thanks!




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PRAYERMAMA SparkPoints: (5,345)
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7/2/09 2:53 P

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I use any ppizza mix or make a very basic rice flour baking mix and ad garlic, Parmesan cheese shredded, Italian seasoning and then just roll up some bread sticks. It is a favorite with all my fam even the non-gf'ers! For special event I roll in melted butter and more parm cheese before baking at 375 for 10 15 minutes. When rolling bread sticks I use a lightly floured- with rice flour - surface. emoticon

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CHERIJE's Photo CHERIJE SparkPoints: (26,784)
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I suppose I am kinda lazy; but...I did not look all the way down this list of recipes here. I need some recipes using RICE FLOUR. Any and all will be appreciated. Thanks.... Cheri

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SHANAWOO Posts: 10
5/31/09 11:52 A

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www.suretalent-books.com/recipes.asp
x?
ID=36&Gluten-Free-Recipe=Gluten-FreeR>%20Traditional%20Thick-Crust%20Pizza


Okay, that should work better.

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SHANAWOO Posts: 10
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http://www.suretalent-books.com/recipes.as
px?ID=36&Gluten-Free-Recipe=Gluten-Fre
e%20Traditional%20Thick-Crust%20Pizza

This pizza tastes just like regular pizza. Not just good for being Gluten Free. It does take some time to make, but SO worth it. My husband is the gluten free one, but the whole family enjoys this pizza.

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CATLADY536 Posts: 55
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I am new to this group and new to the gluten free lifestyle. Thanks so much to those of you who have taken the time to share recipes and websites. That is very helpful. Can't wait to try some of them!

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SOMEBODYSPECIAL Posts: 1
4/26/09 4:10 P

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Rice Pizza

2 cups of rice not instant
2 eggs
cheese
bacon
hamburger

First of all you cook the rice up. Then you mix it with the eggs and cheese. Put that mixture into pie plates with the crust as thick or thin as you want it and cook it in the oven on 350 for 20 minutes. Take it out of the oven and put on the pizza sauce and whatever toppings you want. Add more cheese. Cook it in the oven for another 15 minutes.

This tastes amazing!!!!!!!

Edited by: SOMEBODYSPECIAL at: 4/26/2009 (16:11)
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FORAFITME's Photo FORAFITME Posts: 660
4/23/09 4:57 P

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Surprisingly good bread.

I made egg bread last week from the LIVING WITHOUT website. We took it to a conference and made up sandwiches for lunch. It was really good. I was shocked and thought maybe I messed up and added gluten. HAHA

Yesterday, I made the left over as sandwiches and it was still good. (stored it in the frig - Made it Thursday kept till Wednesday - good taste)



In the Service of the King.


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DOTSLADY's Photo DOTSLADY Posts: 10,015
2/15/09 9:45 A

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Gluten Free Girl's
ARTISANAL SORGHUM BREAD


Serves six.


glutenfreegirl.blogspot.com/2007/01/
i-
am-stubborn-i-dont-give-up.html


Edited by: DOTSLADY at: 1/29/2011 (11:48)
KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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OREAD_1's Photo OREAD_1 Posts: 1,421
1/25/09 3:56 P

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Empty nester here, so semi-retired from cooking. (decades of experience though) I just bought:
Kinnikinnick Foods 7" pizza crusts. frozen, I put one in the oven at 425 degrees until starting to brown. (on the oven rack) then put on topping, switched to broiler...very yummy similar to a thick crust chewy pizza. Not low carb or cal.. Just a treat.

Bread: New fav is Pamela's "Wheat-free bread mix" i worked great in my bread machine.



Dutch proverb: “We grow too soon old and too late smart”

My mouse is on a break! Enjoy!


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DOTSLADY's Photo DOTSLADY Posts: 10,015
1/23/09 4:25 P

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Vegan, gluten-free, corn-free, dairy-free, egg-free bread recipe from celiacchicks.com:

www.celiacchicks.com/2009/01/
glutenfre
e-recipes-glutenfree-bread.html


Edited by: DOTSLADY at: 1/29/2011 (11:49)
KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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ALATNA23's Photo ALATNA23 Posts: 45
1/23/09 2:25 P

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I use corn tortillas constantly! Two of them for 220 calories and they make great flatbread pizzas, roll-ups, and even a sweet treat with a sprinkling of finely diced apples, cinnamon, and splenda. I miss bread from time to time, but find the tortillas so convenient that I rarely make bread.

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DOTSLADY's Photo DOTSLADY Posts: 10,015
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glutenfreeturtle.com/2008/01/19/fina
ll
y-i-found-a-gluten-free-sandwhich-brR>ead-i-really-really-like/


GFTurtle really likes this bread!

KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
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12/20/08 1:57 A

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Wow, So much good info, I had no idea. Thanks Dotslady Who know how long it would have taken me to find the gluten free/celiac team. Great recipes

" take into account that great love & great achievments involve great risk "


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