Hi all, and best wishes for 2025. I am looking for advice on being wheat free. After suffering anaphylactic shock after a wasp Sting I have had a fairly comprehensive set of blood tests to check my IgE responses and my only abnormal results were wasps and wheat ( not gluten). For the last 14 years we have made our own bread, nothing clever we use a machine, but it is wholewheat with extra bran and to die for, LOL. Due to the lack of gluten in other flours I am struggling to make anything that doesnt look or taste like a brick! Anyone got ideas or a recipe to restore something like my bread. I live in Spain and There are lots of gluten free products out there but they tend to use wheat and oodles of chemicals so no use to me. Thanks
Wheat free help: Hi all, and best wishes for 202... - Thyroid UK
Wheat free help
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flower365
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helvellaAdministrator
Make sure you consider the yeast. Some dried yeast contains wheat and you need to check each product carefully.
I’ve been totally GF since I was diagnosed with inflammatory arthritis a couple of years after having Graves Disease, because of that I avoid products containing wheat they tend to me written in emboldened letters on the back of whatever packing is used although you do have to look carefully as wheat can pop up in all sorts of strange places.
I don’t often eat GF bread or cakes and biscuits because I find them a bit sweet. The bread in particular is (to me) horrible. The best bread I have come across is Schar but the slices are tiny and it is expensive so I freeze it between eating the odd slice. That doesn’t help if you want to make your own.
It must be possible to bake decent bread though because I bake cakes from time to time using GF flour as a straight substitute for regular flour and no one can tell the difference.
It might be worth looking on a ‘gluten free’ forum to see if there are any wheat free bread recipes that taste ok. For a long time I was a member of coeliac.org.uk/home/ which provided a dictionary of every GF food known to man but also gave recipes so you might find decent bread recipes on there. If a product is GF it will definitely not contain wheat so you should be safe enough.
I have to say the things I miss most are the absolutely wonderful malted granary loaf produced by our local bakery and the beautiful fluffy sultana scones I used to eat at our nearest garden centre. Good luck though, I’m sure it must be possible.
Yes I feel your pain re decent bread. I so miss it. My understanding is for bread you need the gluten to trap the air and make it rise, which is why I am baking airless bricks. I have heard Xanthum gum helps so I will try that.
I had a wheat free period and used spelt flour. However, I don't have an allergy and wheat and spelt are closely related. You might need to check with a doctor if that is ok.
helvellaAdministrator
Do you need gluten-free? - it looks like you don't. In which case, consider rye.
I almost always add some rye to the breads I make (which are almost always mainly wheat). Rye adds something extra - and does include gluten. It can be used on its own or with other non-wheat ingredients.
So many gluten-free/wheat-free products and recipes have a list of questionable ingredients psyllium husk, various gunks, etc.
I am currently making a pure buckwheat loaf. I expect it will be awful, but if I don't try, I'll never know. And there is a khorasan loaf in my air fryer right now. (That wouldn't be any good as it is basically an ancient wheat.)
But it might well be worth looking at air fryer baking because it helps running trials. You can make a loaf from around 100 grams of flour(s) and bake it adequately - or well! The small amounts mean you can make multiple variations and see how they come out. Many air fryers will accommodate two tiny loaf tins so you can bake two different recipes at once.
No, consultant said no need for gluten free. I am eating shop bought rye at the moment but doesn't satisfy the toast itch. Have seen a recipe for fermented buckwheat kernels ( how did my life get so obscure😂) which friends have sourced and are bringing back from UK next week that is supposed to be quite airy. Fingers crossed. There are no shortage of niche flours here( Galicia) but it seems to be my baking skills that are lacking. I just produce heavy dense loaves. Sigh!
I make the fermented buckwheat bread . If you toast three times it makes great toast. I use some kefir or kombucha in fermentation . And fermenting room for 24 hours . Doves farm buckwheat soda bread recipe also nice but I prefer fermented.
Good luck
I love buckwheat bread it has such a good flavour. Could you post your buckwheat bread recipe please? Also, do you have a successful non-dairy milk kefir recipe? I’ve had some success with cashew nut milk but it doesn’t always work.
Happy New Year to everybody.
I know a lot of people dont like it as much as me! . It's not light and fluffy but so tasty. I use hulled hemp seeds instead of other seeds ..
google.com/url?sa=t&source=...
Let me know what you think ..
Oh I use a smaller bread tin than suggested .
Can't help re non dairy kefir. Sorry
I can't tolerate plain milk but am fine with it when turned into kefir or yoghurt.
Please keep us posted on your results helvella , and if you have any recipes could you share them please. Please be aware that Xanthum Gum is another name for Acacia Powder and is what is used in water colour painting sometimes to add a glossy appearance to the paint. Guar Gum is also another name.
Thanks for that info, I'll check it out.
120 g Khorasan flour. about a gram of salt, dry yeast, a drizzle of olive oil, poppy seeds.
About 10% of flour, add about 90g of boiling water, mix. When cool mix with rest of flour. Knead. Prove. Knead. Shape. Wait. Bake in air fryer 200 to 180.
Khorasan loaf
Super-simple buckwheat. Just as bread, toasted, and with butter and yeast extract. The slices are tiny.
Recipe almost exactly the same as Khorasan earlier.
As bread, forget it. As toast, edible and I'm sure many improvements could be made.
While I don't think it will convert me, it would be very welcome were I unable to eat conventional breads.
Buckwheat
Interesting. My next attempt I think while I wait for the kernels to arrive. Thankyou
How long was the wait and why??
Looks yummy. Do you have any good gf bread receipes? I've not really made bread but was wondering if a bread maker would work for gf? Has to be better than the commercial gf bread which I avoid & is silly money!!. Odd loaf of Promise multigrain which is the best I've found. Toast is lovely with this. But £3.60 for a small loaf is crazy!
No - I just tried the buckwheat yesterday and it needs work!
Years ago, I used a breadmaker and it was quite good for conventional breads. But, at least at that time, they were too rigid and wouldn't allow variations such as slow, cool rise.
Now, for my modest needs, it is all entirely by hand. And I prefer that.
I intend to have a few more goes but while a few mentions of such things are fine, I think we have to make sure we do not become "Gluten Free Baking Central".
Not sure I understand the "Gluten Free Baking Central " bit but thankyou. I've just been reviewing breadmakers and found a really interesting site. Think I'll give it a go. I eat do.little bread these days as commercial gf loafs are on the whole pretty inedible & full off ingredients that belong in a science lab! So keen to branch out!
I find gluten free ingredients cause me more upset than just avoiding barley which is my nemesis, I'm a sourdough baker but this might be of interest to you, by doing a long slow prove you can make a celiac acceptable loaf from standard wheat flour!... so easy
thegiftofbread.org/about-th...
Yes but unfortunately it's the actual wheat I'm allergic to, not the gluten so doubtI could use that, but thanks for the thought
Is Xanthan gum, guar gum and acacia the same thing?
I know they all thicken/emulsify in the absence of gluten in gluten free products and used as substitutes for each other in various foods.
Gum Arabic I thought was a type of acacia … there’s also agar agar I’ve encountered … being coeliac over a decade now I have bit of experience with these additives and all can upset digestion ironically, and I also find Psyllium a big problem 😵💫
They all either thicken /emulsify but I was in the thought all derived from different sources and are used in different processes.
I am actually asymptomatic to gluten re digestive issues as coeliac, but ironically all these types of substitutes cause me IBS like problems… Xanthan gum is probably the best out of all for me re reaction, but I don’t eat much with these things in out of choice now to truly say.
flower365
Re wheat I remember having wheat and gluten free flour and bread available on prescription back when we could get prescriptions for gf products being coeliac here … maybe your consultant can prescribe similarly in Spain…some products use wheat codex starch and as lower than 20 parts per million are ok for most coeliacs and can be labelled as gluten free but are not suitable for people with wheat problems.
Be aware there are lots of derivatives of wheat - old ancient grains, but they do still have wheat and gluten in them, but possibly slightly lower parts per million and maybe less reactive to some people … but won’t be safe for those with wheat issues or coeliac disease.
Thanks. Steep learning curve!
Here are some names for each of those from a large book about excipients. Even so, I am sure it is incomplete information.
Acacia
1 Nonproprietary Names
BP: Acacia
JP: Acacia
PhEur: Acacia
USP-NF: Acacia
2 Synonyms
Acaciae gummi; acacia gum; arabic gum; E414; gum acacia; gummi
africanum; gum arabic; gummi arabicum; gummi mimosae; talha
gum.
Agar
1 Nonproprietary Names
JP: Agar
PhEur: Agar
USP-NF: Agar
2 Synonyms
Agar-agar; agar-agar flake; agar-agar gum; Bengal gelatin; Bengal
gum; Bengal isinglass; Ceylon isinglass; Chinese isinglass; E406;
gelosa; gelose; Japan agar; Japan isinglass; layor carang.
Guar Gum
1 Nonproprietary Names
BP: Guar Galactomannan
PhEur: Guar Galactomannan
USP-NF: Guar Gum
2 Synonyms
E412; Galactosol; guar flour; guar galactomannanum; jaguar gum;
Meyprogat; Meyprodor; Meyprofin.
Xanthan Gum
1 Nonproprietary Names
BP: Xanthan Gum
PhEur: Xanthan Gum
USP-NF: Xanthan Gum
2 Synonyms
Corn sugar gum; E415; Grindsted; Keldent; Keltrol; polysaccharide
B-1459; Rhodicare S; Rhodigel; Vanzan NF; xanthani gummi;
Xantural.
The number of names can be, and is, confusing. Lack of consistency is dire. And seeming random use of E-numbers confuses rather than helps.
12:40 - Just added Agar.
Great reference… My rule of thumb is now if has lots of additions I don’t know or don’t have in my store cupboard , I look at other options.
Look at the ingredients of a well know cream cheese brand why emulsifiers 🤷🏻♀️ … then look at a much cheaper I’ll add supermarket alternative ingredients list just milk… that’s it…choose this, if consume dairy !
I have always been of the opinion that they are all the same thing, but after reading helvella 's list, I am not so sure. Our food has changed so much over the years and I now feel I must stick to the simplest of food without additives.
Hi Helvella
Love the idea of mini loaves experimenting to avoid making bricks - I could build a wall with my gluten free bread attempts!
I am interested in you reference to psyllium husk as a questionable ingredient - can you expand on this please as I use psyllium husk since cutting out gluten and wheat.
TIA
🤗🤗🤗
If you search around, the benefits of psyllium are easy to find plastered all over the place. But reasonable lists of cautions and adverse reactions are harder to find.
As this is in the context of food, the best information I was able to find quickly was appropriately on Good Housekeeping!
Here's What Psyllium Husk Really Does to Your Body
goodhousekeeping.com/health...
Make sure you read ALL the FAQ section - you need to click on each bit to even see it all.
As soon as you see substances referred to as "nature's own" or "poor man's" equivalent to a known medicine, be cautious. Most likely someone is lying.
There are safe intakes but if you make bread with it, it could be easy to consume very different quantities to what is acceptable/desirable for you. And you might end up making bread which is OK for some in the household, but not others.
I include the last FAQ in full - because it is, in many ways, the most important:
Who shouldn't take psyllium?
Those with bowel obstructions, severe constipation or a history of difficulty swallowing should avoid taking psyllium, Richter says. It is also not recommended during flare-ups of gastrointestinal conditions like ulcerative colitis and Crohn's disease, she adds, and anyone on medications that could interact with psyllium, such as certain diabetes or heart medications, should consult their doctor before taking it. People with colon or rectal cancer should also consult their doctor before taking psyllium, Lefton says. Lastly, Nielsen recommends those on medications leave a two-hour gap between taking psyllium and other medications “to avoid binding of medication.”
Hi Helvella
Thanks for the quick response - I am aware of the cautions you reference and I was thinking something else I didn’t know about. It is basically a common garden weed and I notice it everywhere now I know about it!
Thank you so much for sharing the info.
🤗🤗🤗
Not everyone takes care to read up before taking these things! It is as well that they can now find something on this thread which references the possible issues. 
Hi Helvella
Yes, very true and you are absolutely right that some of the “natural” alternatives can be as damaging as their pharmaceutical alternatives when used without knowledge.
Psyllium husk has become a staple in my cupboard and you have reminded me to perhaps be extra careful with my hubby as he is on heart and thyroid meds although when I asked his cardiologist consultant about psyllium husk he had never heard of it so I just ensure that it’s only consumed after midday ie well after morning meds.
It’s fascinating how these alternative strands of treatment can interact positively and negatively!
Great post to kick off the New Year flower365
🤗🤗🤗
Apologies if going off at a tangent. I was contemplating trying to make slow/retarded sour dough bread (not something I have done before), but we don't have a proving drawer and the instructions that I have seen say to prove at 27C. For people who don't have a proving drawer, how do you maintain that sort of temperature?
Unfortunately, it doesn't appear that the artisan bakers within a reasonable drive from here do slow/retarded sour dough breads, so making my own is likely the only way.
Hi JumpJiving
Just to warn you, I am an expert at making dough bricks!
My latest experiments are with cold proving as our house tends to be on the cold side - proving just takes longer but it supposedly works!
My problems are my inability to follow a recipe and secondly that I don't tolerate cornflour/maize or potato starch so I am always making substitutions. I have a fridge full of various sour dough starters which I must go and say hello to as they have been somewhat neglected!
I like the idea of scaling the recipe down to make smaller bricks and I will be experimenting with helvella suggestions as they look yummy and promising!
🤗🤗🤗
Over 20 years ago I was tested for food sensitivities and found that my main problems were oats and wheat, but not gluten. Several years later I found that potato was also a problem. So you will see that I have to read a lot of food labels. I agree with Fruitandnutcase that Schar bread is best - the only GF bread without potato starch. Why do they add so much potato starch to everything - even to stock powder?
I've not tried making bread recently, but I did experiment with pastry. For normal pastry we are told to keep it cool, put it in the fridge and leave it to rest, but this applies to mixtures with gluten and I thought that it might not be needed when using gf flour.
Here's my PASTRY recipe. I've not made it recently so brands have changed etc.
I made this using the standard proportions, 4oz flour, 2 oz butter, 2 tbsp water.
I used Dove's Farm bread flour but plain flour seems to work as well - you could probably also use a mixture of flours of your choice. Butter best if at room temperature, not cold from the fridge.
Mix flour & butter then add water, then squeeze it all together by hand, working in the last crumbs of dry mix - DON'T be tempted to add extra water. You can use it straight away, but I think it’s even better if it’s left overnight (still at room temperature, wrapped in cling film) – probably gives time for the grains to soften.
I made a large batch using a 250gm pack of butter, 500gm flour and 8 tbsp water - I also added about a level tsp gluten free baking powder and ½ tsp salt, but doubt it made much difference. This produced a crisp pastry (for mince pies) which didn't fall apart. I made it for my choir's Christmas do and people couldn't tell the difference.
I find that gluten free pastry doesn't brown like normal pastry, although it browned better when I cooked it in the non-fan oven rather than the fan oven.
Leftover pastry - add handfuls of grated cheese to taste - roll out thickly and cut into strips to make cheesy biscuits / cheese straws.
Hope that helps.
Thanks for that. I'll research that flour. I can see guests bringing extra suitcases full of stuff for my toast.
I've tried making gf pastry without sucess. Everytime unless eaten quickly it turns ro concrete.....something u wouldn't want to risk ure teeth on. I also tried Nigella's gf pastry.....better.....same day eating or it turns hard and chewy. Yuck! I can live without pastry....
I had a lovely homemade gf meat pie in a local pub. It was yummy....pastry gf light and delicious. Chef understandably wouldn't share his secret 🥲🥲......at least I now know it's out there!!! 😂🤣
I can recommend Seeds of Change bread. You have to buy it online but it’s delicious and free of nasties.
Can't find Seeds of Change - do you have a web site address?
The USA part appears to exist but the UK arm has either disappeared or is broken.
They are a part of the Mars group.
You can buy it through the Seedful website in the UK. Apologies, I got the name wrong. It’s called Heart of Nature!
Thank you, I'll have a look
there’s a gluten free sourdough group on Facebook that seems to have lots of different suggestions for substitute flours …
There's also a community on HealthUnlocked called 'Gluten Free Guerrillas'. Could be worth a try.
It has a low posting rate so patience might be required!
Gluten Free Guerrillas
I also like Schar gluten free bread, specifically their Balance of Both bread. It has nice big slices and freezes well.
this website very good for GF bread recipes. Let us know how you get on with your experiments! glutenfreeonashoestring.com/
I’ve been gluten-free for ages, and yeast doesn’t agree with me either, so can’t remember when last I’ve had shop bread! My easiest recipe is: combine 1/2 cup nut butter (any nut butter works), 1/4 cup mixed seeds (sunflower, sesame, pumpkin, etc), 6 eggs, 3 TBSP psyllium husks, pinch or two of salt. Whisk well. Pour in small lined loaf pan, top with seeds of choice, bake at 170 degrees (fan) for 45 mins or until firm to touch. Can double the recipe without problem, which works better if your loaf pan isn’t the smallest half litre size.
Without yeast it obviously doesn’t have the traditional bread look, but a good alternative and far cheaper than the chewy g/f commercial alternatives I’ve tried over the years.
I have a wonderful low-carb g/f bread roll recipe somewhere - as close in taste to brown bread rolls as can be - can’t find it right now but will look for it if anyone’s interested.
😊
Thanks for the recipe, and definitely interested in the roll recipe, no rush, I've got a lot to play with already. Everyone has been so helpful.
To flower365 and strawberryflower,
My G/F Rolls recipe: Heat fan oven to 155 degrees C. Mix 120g ground almond, 2tsp baking powder, 1/2 tsp salt, 5TBSP psyllium husks (NB: husks, not powder). In the meantime boil water. Add to dry mix: 2tsp cider vinegar and 3 egg whites (keep yolks for scrambled eggs to eat with rolls!). Mix in well, then add 1 cup hot water, beating while adding but don't over mix, only 30 secs or so. Moisten your hands with a little oil and form the rolls. Smaller rolls are best -- about the size of biggish lemons. Position 2cm apart on a lined baking sheet. Sprinkle sesame seeds over if you want. Bake 55-60 minutes, let cool a bit before cutting open.
Hope you enjoy these!
Z
Yes please for recipes 😄 Both hubbie and I are are GF and we desperately miss good bread.
Yes please!! 🙏🙏
Hi Wavey, I haven’t yet mastered the art of tagging several people at once 😆 but if you scroll up a bit you’ll see the recipe in a reply to Flower365. Enjoy!
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Thankyou ZeldaR. I've taken a screen shot of your receipe. Shall look forward to baking it! Thank you! ❤️❤️
Hello flower365, I have been gluten free for over three years. I was initially told I had a wheat sensitivity but feel much better gluten free. We used to make our own bread but have to confess many attempts did not produce a reasonable product, particularly as I was used to wholewheat bread.
In the UK I buy M&S or Waitrose gluten free bread, both of which contain seeds. During a recent trip to Barcelona I did come across a gluten free bakery and a couple of gluten free restaurants but do not know if you have any in your locality. I receive emails from Georgina @ From The Larder where different gluten free flours are discussed. You might find this helpful. You will probably need to use a number of different flours to produce a reasonable quality loaf. Maybe a soda bread?
I would recommend going gluten free for something like 6 months and then see if your health has improved. You can adapt your diet for the potential benefits one step at a time. Generally gluten free bread is more expensive to either bake or buy so suggest you slice the loaf and freeze it, taking it out as you need it. Good luck!
Thank you for the advice. Where we live is very rural so I can see a major expedition being needed. I have seen a few gluten free shop ( supermarkets) items but they look an taste awful. Think I am embarking on a huge quest.
Yes it can be, but don't feel overwhelmed by this. One step at a time. You could probably shop at a quality gf bakery for bread say once a month and freeze using one slice at a time. It is easy to do this. As a previous member posted Schar produce some palatable gf products but you may find their bread something of a challenge. If you have the skills to bake wheat bread you can try baking gf cakes etc buying gf flour. Fruit cake and pastry products can be quite successful. There are some disappointing prepared gf products around so I am afraid that is a trial and error exercise.
I've bought Promise Seeded. Found it much better then others, very tasted toasted & when 1st opened makes a good sandwich.....but very expensive & its very long life 's a worry....leaving me wondering what's in these breads!! 🤣😂
I've invested in a breadmaker with gf options and will see if thats a better more healthy way forward. Am tired of what is often sawdust options!! These days I don't eat much bread as a consequence.
We agree re longevity, thats one of the reasons we started to bake our own bread originally. We had a friend who kept a muffin from a supermarket for over 6 months. It dessicated but never got mouldy. She got quite attached to it, gave it a name, her pet muffin😂.. Good luck with your bread maker we rely on ours ( my husband still eats wheat, the rotter😂)
Lucky man!! Well I toured the supermarket for the bread mixes.....eventually found doves free. Supermarkets are full of strong bread flours.....but not for the likes of us.
The bread mix packs silly prices.....£4.20! Someone's having a laugh!
Hi it is difficult with bread have been gluten free for years. Becky Excell does have some good recipes on her website and delicious meals. Her books are so good too. Spain is meant to be so good for gf food . I know Barcelona definitely 💯 gluten free bakery . Good luck it is a very difficult transition I know !!
I'll check her website thanks. Regret 10 hours (by car)from Barcelona😂 but could check our nearest city for a specialist bakery.
Hi, I went Gluten free and then went grain free for 12 yrs now. I have found that we don't really need bread. Bread was just used to fill you up in previous centuries. So if I have a boiled egg I don't need bread to go with, I just have 2 boiled eggs. Fried egg, just have an avocado to mop it up. I think not having bread is a mindset , just like not having cake
However having bread is something I do make and cake on occasions. I use almond flour (ground almonds) always organic because of the pesticides and herbicides they use on the almond crops. It's the same for wheat too. When they tested you for wheat, did they use organic wheat (chuckle) probably not. So you could actually have an issue with the pesticides or even more likely the herbicide glyphosate used on grain crops and not wheat itself?
I make bread cakes as we call them (baps)
Pre heat oven 150 C degrees
120g of organic almond flour
12g Psyllium Husk (order online or health shops)
Half teasp sodium bicarb
Half teasp quality salt
3 Free Range hens or duck egg whites
Teasp of organic cider vinegar
Mix dry ingredients
Mix egg whites and cider vinegar with a fork, beating a little until some bubbles
Ensure kettle has just boiled
Pour egg whites into the dry ingredients and stir quickly with a knife.
Add boiling water and beat in with a knife ( maybe 150ml ? I pour from the kettle counting quickly to 4 and then add extra water counting to 2 or 3) The mixture will look like sloppy porridge, not runny porridge)
Using a serving spoon put 4 large rounds onto a stainless steel baking tray and get into the oven quickly. Not the time to answer the door/phone. The acid of the vinegarwill be reacting with the bicarb as soon as the boiling water is mixed in. Which makes them rise.
Bake for 50 mins
Remove from the baking tray with a fish slice.
As you can see, v easy to make. Takes only the time to weigh the ingredients out + couple of mins.
I also replace wheat flour with almond flour, gram for gram in any recipe. (always using Psyllium Husk for scones, cakes etc) although I didn't use PH for my Christmas cake or Christmas Pudding or pancakes
Enjoy
I use the Lighter Sourdough recipe from River Cottage Gluten Free by Naomi Devlin. I add a handful of walnuts to the mix, & sprinkle the top with pumpkin seeds before baking. It is absolutely delicious & better than anything shop bought & also better than regular bread made in a bread machine (according to my husband who doesn't need to be gluten free)! With gluten-free baking you can't just substitute with a regular gluten-free flour, Naomi Devlin explains what ingredients to use to obtain what she calls a 'toothsome' gluten-free loaf. Her other recipes are fab too, I won our village cake competition with one of them!!
Reading this mornings posts this one caught my attention. Happy New Year to all.
I have been wheat free for many years, and my Thyroid journey has been a long complicated one. However had it not been for this forum goodness only knows where i would be on that journey, I have been following closley for many years and gained a lot of knowledge in how manouvre yourself in to better health I am in fairly good shape at the moment. but the ugliness of auto-immune thyroid disease is never far from my door. I have many intolerances, and have had to search for ways to have minimal fillers in any product I consume. During my searches I have come across a brilliant site, Georgina fromthelarder.co.uk she has been my game changer in showing how you can mix different non- wheat free flours and producing great results, without the need for Xanthan gum I hope this is okay to share this and I am sorry I cant produce any link.( No idea how to do it). But I hope it helps you
I was just scrolling to see if anyone had recommended Georgina 😄 Her website is wonderful... both GF and, by corollary, wheat free.
waveylines - the pasty on this site is excellent - I made a broccoli and stilton quiche for my Christmas meal with the most delicious pastry, based on this recipe:
The best gluten-free bread I have found is from Canyon Bakehouse.
Lightly toasted it tastes like real bread for sandwiches.
flower 365, I was diagnosed intolerant to wheat,eggs and chicken over 20 years ago so a lot of GF breads cakes etc no good to me.I like schar whole grain bread buns and also use the pizza bases. Rye bread, sliced in packs, like you can get in Holland, Germany are good for savoury foods.
The French make galettes with buckwheat flour, ble de noir, I just add water, let it stand for a couple of hours. Take longer to cook than crepes or pancakes so have the heat lower. Good for savoury toppings but also with maple syrup or good quality jam.
My grand daughter is coeliac and my daughter makes really fantastic bread for her, you wouldn’t know it was GF, it’s top secret recipe though, had some over Xmas😋 Hope you get sorted with some alternatives.
have a look at the “Nicola Hun Gluten free on a Shoestring” site-she has some great recipes for breads and all sorts of goodies. My daughter is wheat free so anything GF will be wheat free. As others have said reading labels becomes your new best hobby! It’s also quite easy to substitute flour etc with GF alternatives-it needs experiment and practice! Good luck!
husband was recently diagnosed as celiac and was a sourdough bread maker and also made his own beer. He found a great flour from Italy that is gluten free. Apparently in that region of Italy the flour has less gluten and they are able to grind it gluten free. He can use it for all his baking but it is expensive- it may be a lot cheaper in Spain.
Gluten free flour - bought on Amazon
Thanks I will have a look but think probably not any good for me as OK with gluten per se, it's the wheat I have a problem with. Mind you the response has been so good that this info is bound to help someone😁
Thankyou Flower365. Great post.
Thankyou to all for your receipes suggestions. You've given me fresh incentive to fibd a better way forward.
I've been looking at breadmakers.....with gf options and the Jules site for suggestions.
So thankyou thankyou.....think I know my NY resolution now!! 🤣😂
You and me both just trying to keep up with replies and replies to replies has been a mental challenge 😂 But what a great helpful group.
It's a lovely supportive group.....and such a mine of information/knowledge.
I am pre diabetic and trying to control
this without meds - also have auto immune thyroid and possibly Celiac ( will do blood tests soon) I cut out flour completely ( because of spiking my glucose) and it was a game changer- my arthritis improved immediately for some reason. I know I am sensitive to carbs and possibly also to wheat. Anyway after droning on about all of this the easiest to make and brst replacement I have found is red lentil "bread"- loads of recipes online.
Carbs are still quite high but for some reason it doesn't spike me much...
Also a loaf lasts me a week to
10 days...
Thanks, I've seen red lentil pasta but I will look out for flour. Good luck with lowering your carbs.
flower365 - I make red lentil rolls using normal red lentils, not red lentil flour, you just whizz them up in a food processor. Recipe here:
cookingforpeanuts.com/easy-...
Obviously, be mindful of helvella's notes re: psyllium husk, above.
Happy New Year!
Thank you - there are some great ideas here. I have been GF for a year now and make my own bread which I slice and freeze for toast.
My go-to places for recipes are:
The Gluten Free Blogger - I make the brown bread recipe and highly recommend it.
The Loopy Whisk Blog by Katerina Cermelj. She is a chemist who wrote a GF cookery book while working on her PhD. Her new book has just come out and is on my wish list- She teaches how any recipe can be made gluten-free, dairy-free, egg-free or vegan.
Thanks for that. They both look like they are worth reading
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