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BTD Forums  /  Eat Right 4 Your Type  /  Gluten, Yeast, and Gum Free Bread
Posted by: meribelle, Friday, January 18, 2013, 1:04am
After more attempts to make a decent edible gluten free, yeast free,and gum free bread, I am about to give up.  I am trying to make it for my grandson, but nevertheless, I am eating it, too,

Most of the grains I have been using are not good for O nonnies.  I think almond meal is neutral, but I did not see it on the list.

I have been "achey" more and stiffer when I get up.  Plus, I have had a lot more "gas."  Isn't it funny how our bodies know what is good for them.

But does anyone know how to make a decent gluten, yeast, gum free loaf of bread?
Posted by: Possum, Friday, January 18, 2013, 1:06am; Reply: 1
Working on it... Will try to post one soon ;) Chia seed works well in place of gums, as does flax seed...
Posted by: meribelle, Friday, January 18, 2013, 1:21am; Reply: 2
I have been doing lots of research and read about the chia seeds as a gum replacement.  I even read to use golden flax meal that is soaked in water has a replacement.  I have used both kinds of flax, dark/light, ground/not ground.

But I have to say, it is so much fun to develop a recipe and see how it turns out.   A lot of the time, I like it but my grandson does not.  I especially like the taste of the almond meal breads.

Any suggestions, I will try.
Posted by: ruthiegirl, Friday, January 18, 2013, 3:37pm; Reply: 3
I've never attempted a yeast-free bread, except for things like pizza dough. I've certainly had good luck with gluten free, gum free breads, but these are still more crumbly than their glutenous counterparts. I have better luck with rolls than with sandwich bread.

I'd suggest moving away from "breads" altogether. Is your grandson on a special diet, or do you just want to bake something "healthier" for him when he comes to visit? You might do best purchasing some kind of packaged bread that's healthy for him, and refrain from eating it yourself. Store it in the freezer between visits so it doesn't spoil.

Any flour/water mixture can be briefly baked or fried for a tortilla or pita type bread.
Posted by: ABJoe, Friday, January 18, 2013, 4:34pm; Reply: 4
We don't make a sandwich bread anymore.  My only suggestion would be to focus your attempts on an Essene bread made with sprouted compliant grains.  It will be heavier than normal breads, but will be a loaf.
Posted by: SquarePeg, Friday, January 18, 2013, 9:18pm; Reply: 5
If it really has to be gluten free, then ignore this reply.

Berlin bakery makes a very good spelt sourdough bread.  I think the only ingredients are spelt flour, water and salt, so it's vegan, too.  I do pretty well on it.
Posted by: aussielady582, Saturday, January 19, 2013, 1:11am; Reply: 6
I don't meant to sound like a pain or annoying to you, but try to get away from concept of breads altogether.  If you need to, then keep trying recipes using almond meal, coconut flour if you can - less allergenic and are not acidic in the body like grains.  Breads/cake should be a special treat food, not every day foods - this is how I now feel.  I put up a simple recipe recently under the title xanthum gum - using squash for sweetness and moisture and binding in the pumpkin/squash bread.  Pls don't use gums at all, not good for the gut.  Also look under http://www.ccccibs.com  - Sandra's site - she had ulcerative colitis at one time.  I have made some nice recipes from her book, ie the pumpernickel bread, and date/pecan 'brownie'. Mostly almond meal or coconut flour used in baked goods.  SCD is grain free, so is gaps diet and paleo diet.  grains not good for humans.
Grains and legumes are more modern type of foods - ancestors did not eat them, grains/legumes/dairy/sugar/excess fruits causing much mayhem in our gut and ultimately, our health in general.  also, easy to make raw sweets using just a few ingredients!
Spelt not good as still has gluten, and for non-secretors,even worse as wont' be able to digest, and will damage intestines/gut, leading to immune system problems.
Posted by: Rev144, Saturday, January 19, 2013, 1:56am; Reply: 7
A year ago I realized I had a wheat problem, then 3 months later, I realized I had a gluten problem when I ate some spelt bread.  I stayed away from bread until the  fall, then I bought "gluten free" cook books, some 25 lb bags of rice flour and oat flour. Upon baking the breads, I now have reactions to all the starches/baking powder  I have tried corn starch, potato starch, gaur gum, xanthan gum, arrowroot, tapioca and a few others I cant remember. I have given up on trying to make a decent loaf of bread and the desire to eat bread has left me.  Lately I have been playing with oat flour tortillas.  They are not to shabby tasting.  They dont roll up for burrito's to well so we eat then like a tostada.
  I used chia seeds to thicken some apple pie filing,  but must of not done it right.  .  The pie turned out a little runny, but the gluten free oat pie crust was awesome.  I used the same crust recipe to make crackers.  They turned out really good too.

I got this recipe from : http://www.sophiesafecooking.com/index.php?location=thanksgiving
Pie Crust
¼ C shortening or margarine
½ C sugar
2 C oat flour
¼ C rice milk
(i used 1/2 cup of butter, 1/4 cup of sugar, 2 cups of oat flour, 1/4 cup goat milk.)

Use a pastry blender to blend the shortening and sugar until it looks like crumbs. Add oat flour and mix well . Finally add  milk (little bits at a time with an electric mixer) and mix until the dough sticks together in a ball. The consistency of the dough should be similar to sugar cookie dough.

Place the ball of dough on a surface dusted with oat flour. Roll it into a circle approximately 12 inches in diameter. Gently lift the crust into the pie pan. Trim edges. If you need to precook your pie crust, bake it for 12 to 15 minutes in a 350 oven. ( I rolled my dough between two pieces of wax paper. Its easier when you have to lift it up to put in the pie pan. )
Posted by: Dianne, Saturday, January 19, 2013, 4:18am; Reply: 8
A note about baking powder, it is not gluten-free. Whole Foods sells a gluten-free version, also they sell gf free baking soda, but regular baking soda does not have gluten in it I was told by the Celiac Association.

I use gum tragacanth for baking and do well with it. It is Dr. D's Deflect for O"s and I think for B's.s
:)
Posted by: Rev144, Saturday, January 19, 2013, 4:57am; Reply: 9
I thought my baking powder was not gluten free. Then I switched to Rumford, which states on the can "Gluten Free"  The stuff I used first did less damage to me than the Rumford stuff.

never heard of tragacanth.  Where did you get it?  

Thanks

Quoted from Dianne
A note about baking powder, it is not gluten-free. Whole Foods sells a gluten-free version, also they sell gf free baking soda, but regular baking soda does not have gluten in it I was told by the Celiac Association.

I use gum tragacanth for baking and do well with it. It is Dr. D's Deflect for O"s and I think for B's.s
:)


Posted by: Lola, Saturday, January 19, 2013, 4:50pm; Reply: 10
this type bread always turns out right......use your creativity and imagination by adding a mix of other compliant grain, seed or legume flours to your recipe.....
fewer eggs perhaps as well.....to each their own....try it

focaccia
http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm
video
http://video.about.com/lowcarbdiets/Focaccia-Style-Flax-Bread.htm
Posted by: Dianne, Saturday, January 19, 2013, 7:35pm; Reply: 11
Quoted from Rev144
I thought my baking powder was not gluten free. Then I switched to Rumford, which states on the can "Gluten Free"  The stuff I used first did less damage to me than the Rumford stuff.

never heard of tragacanth.  Where did you get it?  

Thanks


http://www.bakingwarehouse.com would be a start for you as you live in the U.S. Their price is $58.00 per pound, I live elsewhere and paid $50.00 + shipping charge. A recipe requires very little and this will last me a few years to be sure. It can be used to make gf gingerbread cookies, soft gf pretzels, pancakes ... I mostly use it for the baguette that I make. I don't want to spend more time in the kitchen than I already do and my gluten ingesting friends just love the baguette that I make.

Lola - Now that my gut is quite healed, I'm discovering that I can consume some ground flax without it turning to cement. This recipe is quite a bit of flax, but I am willing to experiment with myself to see how I do with it as I love the flavour of flax and it seems like a good recipe.

Great recipes to be had from : http://www.theartofglutenfreebaking.com, Jeannette was on a book tour this past autumn and her book has great recipes in it. I've perused several gluten-free sites and hers is excellent.  :)





Posted by: Lola, Sunday, January 20, 2013, 6:54am; Reply: 12
;D
Posted by: ruthiegirl, Sunday, January 20, 2013, 10:50pm; Reply: 13
Many  gluten-free products contain corn starch. Remember that corn is an avoid for all Os and Bs, plus much of the commercial corn starch out there is made from GMO corn.
Posted by: Dianne, Monday, January 21, 2013, 3:18am; Reply: 14
Quoted from ruthiegirl
Many  gluten-free products contain corn starch. Remember that corn is an avoid for all Os and Bs, plus much of the commercial corn starch out there is made from GMO corn.


Yep, and that is why I like to make my own, I can make it compliant.  ;)

Posted by: cindyt, Monday, January 21, 2013, 4:15am; Reply: 15
If you can get away from the idea of bread as something that makes sandwiches, then there are many options.  I make a kind of flat bread that contains quinoa, buckwheat, amaranth, almond meal, salt, olive oil, water and whatever spices or herbs I might be in the mood to add.  It tastes better than anything I've ever bought.  I adapted it from a recipe someone here mentioned years ago.  I use my Superfood grains, ground into flour.  You can use whichever ones work for you.
Posted by: cajun, Tuesday, January 22, 2013, 12:52am; Reply: 16
Cindyt,
Would you mind sharing exactly how you make that bread? My hunter DH and I could both eat that! ;)
Posted by: cindyt, Wednesday, January 23, 2013, 4:39am; Reply: 17
I don't exactly measure things for the flatbread so it comes out slightly different each time.  
I grind my own flour in a Vitamix.

Start with 1/3 cup whole quinoa, 1/3 cup raw buckwheat groats, 1/3 cup amaranth.  I add spices, cinnamon, maybe cumin, 1/2 tsp salt,  and grind it all up together.  Put into a bowl.  Grind some almonds, maybe 1/3 cup, into meal and add to the bowl.  Add olive oil into the flour. Try starting with 1/4 cup but you can go higher. More oil makes it more crumbly.  Mix.  Add about 1 cup of water, slowly, beating to get consistency of mashed potatoes.  I spread it on a small baking sheet and bake it in my toaster sized convection oven, 300 degrees for about 35 minutes.  This comes out thick.  You can also make it in a big oven on a big baking sheet, spreading it thinner.  Then it might take less time.
Try adding new things and see how it comes out.  A friend adds an egg to hers.  You could make it savory with dill, or sage, etc. instead of cinnamon.  I prefer to eat it as "dessert," often with cooked fruit like apples or pears.
Posted by: meribelle, Wednesday, January 23, 2013, 2:44pm; Reply: 18
I am so over joyed to see all the suggestions for making bread for my grandson.  Yes, he really needs it for his health, and not just to be "healthy."  I wanted to make a better sandwich bread than the health food store, but I think they are winning the contest!  He has to take his lunch to school and the store bought bread crumbles.

But for myself, I really needed the words of wisdom from those of you who reminded me that bread and grains should be "a treat" for ME and not just a daily fare.  I have been consuming way to much of them.

Thanks again to all of you for taking the time to respond.
Posted by: 815 (Guest), Wednesday, January 23, 2013, 3:33pm; Reply: 19
This is from the Wheat Belly Cookbook. I haven't tried it yet. Sub what you need to sub for your BT.  :)

Basic Bread
1 ¼ cups blanched almond flour
¼ cup + 2 tablespoons garbanzo bean (chickpea) flour
¼ cup ground golden flaxseeds
1 ½ teaspoons baking soda
1 teaspoon cinnamon (optional)
¼ teaspoon sea salt
5 eggs, separated
¼ cup butter, melted
1 tablespoon buttermilk
1 tablespoon xylitol or 4 drops liquid stevia or to desired sweetness

Preheat the oven to 350 ° F. Grease an 8 ½" × 4 ½" loaf pan. In a food processor, combine the almond flour, garbanzo bean flour, flaxseeds, baking soda, cinnamon (if using), and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk, and xylitol or stevia and pulse just until blended. In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove and cool completely on a rack.

Posted by: Averno, Wednesday, January 23, 2013, 3:43pm; Reply: 20

Does anyone else have a problem with chia seeds bloating the GI? The recommended 1 tablespoon per day makes me feel like I've been filled with styrofoam packing peanuts.

Is the problem solved when used in baking (ie: pre "extended" before or during cooking process)?

Also, I have spelt as a bennie now that the "white lines on fingerprints" question was changed to "no" (hooray!).
I've been eating a little each day in my breakfast cookies. I feel OK, but seem a little softer around the midsection lately. Having a hard time trusting it.   :-/
Posted by: ruthiegirl, Wednesday, January 23, 2013, 3:51pm; Reply: 21
I have no problems with chia seeds. I always eat them fully soaked; they look like little eyeballs floating in my tea. ;) I've heard that they can cause GI distress if you eat them before they're fully soaked, as they soak up water from your GI tract if they haven't finished soaking up water before consumption.
Posted by: Jane, Wednesday, January 23, 2013, 4:34pm; Reply: 22
I make chia breakfast shakes with fruit and unsweetened cocoa and almond butter.  I refrigerate it overnight and it thickens to pudding consistency.  It doesn't bother my GI tract and I have a sensitive one due to ulcerative colitis.  
I find them filling and they give me good energy.
Jane
Posted by: Averno, Wednesday, January 23, 2013, 4:53pm; Reply: 23


Hmmmm... I've just been sprinkling them in some yogurt. Live and learn.  :)
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