I am not currently on a gluten free diet. However, I was on a gluten free diet for 2 years (from 2003-2005) before lyme disease and I felt great.
There seem to be a lot more gluten free products then there were back then. However, I never did find a good gluten free bread- can anyone recommend one?
I am thinking of doing this again and will slowly get back on it to see if it makes a difference in my remaining symptoms.
thanks
Posted by lymeinhell (Member # 4622) on :
Try Tapioca Bread or rolls. Toasted, it's quite tolerable.
Posted by sixgoofykids (Member # 11141) on :
Kinnickinnick. But it needs to be toasted. Posted by zeitgeist (Member # 17280) on :
Hi
I was gluten-free for one year, back in 2005, and there are a lot more varieties of things now. Recently, I've been gluten-free for 9 months, and it's better this time around. Do you know about the gluten-free mall? You can get on the mailing list, and they send you e-mails, every time they come out with new products, which is about five new products each week. They ship the products to your door. I get tons of stuff from them.
Meijer grocery store has a gluten-free section in one of the aisles. They have two gluten-free bread mixes which you just add eggs and oil. I just had "Bob's Red Mill" bread mix, and it's very good--can't tell it's gluten-free. I add "gluten-free dough enhancer" which I bought from the gluten-free mall. They have one other bread mix there too, and some noodles, and delicious cookies, and some other stuff.
By far the most delicious bread of all of the gluten-free breads is "Manna from Anna." It is also a mix. There is one which is milk-free and and egg-free too I think. It is even better than fresh gluten bread. Its the best bread I ever had in my life--I'm not exagerating! You can use it to make deep-dish pizza too. I think they may have changed their name recently, but the "Anna" name is sure to be part of the title, still. The best noodles/spagetti is the ones by the company called "Shar." I tried ten different other noodles, and all of them were slimy and gooey, but with sharr, I couldn't tell the difference from regular. Sharr also makes good crackers.
Do you like pumpkin and banana bread? I've found good mixes for those kinds of things too. If you want those, you can private message to me, and I can look that up for you.
Definately try "gluten-free mall" because they are up on all the latest products, and every product has lots of reviews by people who have tried them. I based all my purchases on reviews, unless it was too new to get any reviews yet.
Do you like to cook things from scratch.
There are most likely many more cook-books for making things from scatch than there were back in 2005. I don't cook from scratch much--if you do, maybe you could recommend a good cook-book which is for gluten-free cooking.
Good luck with everything.
I would suggest substituting coconut-oil for other oils, and coconut-vinigar for other vinigars, just for your own health, but I think the coconut stuff tates way better too!
Zeitgeist
Posted by Faith6 (Member # 14072) on :
I've tried 5-6 different gluten free breads some ready made and some homemade. The only one that was edible had milk in it which I also can't have, (along with eggs). I have decided it's better not to even eat it. I did find some frozen brown rice tortilla's made by 'Food for Life' which are ok.
Posted by susiecv (Member # 9702) on :
Gluten Free French Bread
Here's a recipe you can make & freeze. I cut each loaf into thirds & take out a serving at a time. Tastes similar to the wheat containing french bread.
It's crusty on the outside, and soft and tender within. You can make it from start to finish in about one hour!! from the GlutenFreeGirl site
2 loaves 55 min 15 min prep
2 cups rice flour (white) 1 cup tapioca flour 3 teaspoons xanthan gum 1 1/2 teaspoons salt 2 teaspoons egg substitute (optional) 2 tablespoons sugar 1 1/2 cups lukewarm water 2 tablespoons fast rise yeast 2 tablespoons butter or margarine, melted 3 egg whites, beaten slightly 1 teaspoon vinegar melted butter, for brushing (optional)
In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low. In a small bowl dissolve the sugar in the water, and add yeast. Wait until the mixture foams slightly, then blend into the dry ingredients. Add the butter, egg whites, and vinegar.Beat on high for 3 minutes. To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets (I use parchment paper)in two long French-loaf shapes or spoon into special French-bread pans. Slash diagonally every few inches. If desired, brush with melted butter. Cover the dough and let rise in a warm place 20 to 25 minutes. Preheat oven to 400 degrees. Bake for 40 to 45 minutes. Remove from pan to cool.
P.S. Consistency of batter makes it want to "climb" up the beaters-have to beat it back down into submission while you work!
**Good easy mixes I've found are Bob's Red Mill GF multigrain & cinnamon raisin breads.
Posted by sofylyme (Member # 7900) on :
I finally gave up trying to find a substitute bread and havnt eaten any bread in over 8 years but still have sandwiches every day. I use romain lettuce instead of bread and now Im so use to it that it seems the right way to eat and bread looks awful to me.
I find for most things turning around and looking for a different way instead of a substitute works for me.
Posted by maureen2174 (Member # 11471) on :
thank you everyone for the responses!
Posted by radfaraf (Member # 11909) on :
I bake these three different breads every once in a while. These have all the dry ingredients in them already so it isn't hard to hunt for everything needed.
I buy a flax-seed bread in the freezer section of the health food department of our local Giant Food store and it's pretty good.
I don't eat it all the time, but sometimes when I'm salivating at the smell of my husband's toast or watching him eat a sandwich I get some out and toast it in order not to feel too deprived.
It tastes good to me, but that may be a function of having been gluten-free for almost a decade before finding it. Any bread might taste good after that long!
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