Gluten Free White Bread

Gluten Free White Bread

It's complicated. Because of the form of IBS I have, I've been advised to eat white bread because it's not as high in fibre, which tends to irritate my system. The gluten free market here in Canada is small and as a result, white bread is not available all the time. I really don't like the "cake" like texture of some breads. They can be so crumbly and not very plesant in a sandwich. I was so discouraged that for many years I did without. Recently, I came across a recipe that met my dietary needs and I tried it. I was pleased with the taste and over all texture, but not satisfied with the volume and lightness. I did some research and applied a little science to the recipe and came up with several modifications. The result is a bread that can only be described as amazing. I am really thrilled with the results. The ingredients are readily available and the technique is very traditional. If access to good bread is an issue for you ... or the cost! Perhaps you will find the recipe helpful too. It can be found on my web site:

foodchallenges.ca/gluten-fr...

I hope it will bring you and those around you some pleasure! Happy New Year!

7 Replies

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  • Hi Liana, It is lovely to see that no only have you developed the recipe but you have baked it yourself and so know that it works. I know that there are some sites that always check the recipes that they publish but you do get those who publish ones that they obviously haven't. I fell for one of those with a fruit cake last year .....

    Happy New Year to you .. I have passed your recipe link on ..

  • I thought for the last year that I was intolerant to gluten and lactose but i saw a Specialist recently and he said it was because of my IBS. If I were you I would buy a breadmaker and experiment. You can buy rice, buckwheat, potato, gram and amarant flour and they are much better for you. Shame you don't have TESCO in Canada as they make a very good free from bread. Very strange though as I was always told not to eat the white stuff with my IBS and stick with wholemeal.

  • I do have a bread maker with a gluten free bread setting. It is the technique that is the key. I find making it the traditional way gives much better, less cake-like results. I have a recipe on my web site for an ancient grain bread that is made in the bread maker. Unfortunately, it's too high in fibre for me at this time. I do find the GF diet extremely helpful in controlling my IBS and Fibromyalgia. However, for me, it is an established fact (DNA testing) that I am at the very least, gluten intollerant in addition to my many other medical issues.

  • Hi What bread is it from Tesco? Always looking for good bread, I find most break up so easy.

  • I have no idea if this is any help at all, but twenty years ago they used to say that IBS was substantially worsened by eating crisps .... whether or not that was or indeed is true I have no idea but it may be useful to some!

  • Yes, that fits with the suggestions I received from my doctor, Lynxcat. Low fat and low sugar intakes are part of my diet. If I eat crisps, or potato chips, I get into digestive trouble. If I eat baked veggie chips, I'm fine. Actually, all fried foods are out for me. I even bake my own French Fries, or chips, as you say, from scratch so there's no cross contamination from manufacturing. The only food I fry is fish and chips... but that's a very rare treat I only allow myself about twice a year.

  • I'm not sure whether this may be of help Liana, but have you ever heard of Deglycyrrhized Liquorice (DGL? It is recommended for people who suffer with a whole spectrum of digestive issues.

    Quote:

    "Main uses: Peptic ulcers, (ulcers of the stomach or duodenum), mouth ulcers, indigestion and heartburn Deglycyrrhized Liquorice (DGL) is a specially prepared extract where the Glycyrrhizin molecule has been removed. Each tablet contains less than 0.9% Glycyrrhizinic acid. In this form, the main active components are the flavonoids which have a demulcent (soothing, coating effect) on the lining of the digestive and urinary tracts and helps protect against ulcer formation. The flavonoids and chalcones in DGL also actively promote healing of damaged digestive tract cells. DGL stimulates the normal defence mechanisms that prevent ulcer formation, improving the condition and renewal of the gut lining."

    Many sites say it has been used favourably for all symptoms of IBS as well as more serious symptoms and conditions.

    I have just purchased some - I am interested in their soothing, healing and digestive properties not to mention their added benefit of prevention of other digestive problems. So I took my first tablet yesterday - chewed it as instructed, twenty minutes before my main meal (last night's dinner). The tablet was off-white and tasted a little woody with a faint liquorice flavour. I wasn't expecting anything from one tablet but amazingly my stomach felt soothed and I didn't even have a hint of acid. So will try out again today and see how it goes .. I have purchased several months worth in order to give it a fair try.

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