Gluten Intolerance

I don't use any shortening or sugar in my bread, just traditional flour, salt, yeast, water. Takes longer, tastes better.

I understand grapefuit enhances the effect of some drugs and inhibits others.

Neil

Thanks for info on breadmaker John Doe 2, useful info.

Bill D.

Given the apparent difficulty of buying 'edible' gluten free bread; making your own bread could be a useful and valuable alternative for sufferers.

Until I got my bread maker, I had no idea how good they were, and how easy they are to use to give top quality results - much better than bread you can buy at a supermarket, and far more healthy.

So advice about home bread making is not all that far off topic really; and just trying to help.

.

Edited By John Doe 2 on 02/08/2023 23:36:43

My wife cooked quite a bit of bread using "glutton-free" grains.

No free lunch though, I am allergic to all sorts of grains, and allergic to all "glutton-free" grains.

Don't get fooled by the glutton-free label; you still may not be able to eat it.

I miss bread, donuts, pizza, etc.

I don't dwell on it though.

.

Is that an intentional ‘typo’ Pat … or a delightful Freudian-slip ?

MichaelG.

Quite right, Neil … as noted in the link ^^^

MichaelG.

Coeliac is not quite so simple as it would first appear. Gluten causes damage to the gut hence it can lead to complications , osteoporosis etc. but it is not true that in all cases it must be totally avoided . Many thigs contain traces of gluten but in some cases they will cause no serious reactions for some sufferers . Having been through the blood test , endoscope route I was confirmed as positive for Coeliac .I had an interesting discussion with the Consultant who was quite happy for me to consume foods that contain gluten on a "try it and see" basis since I only had the test since my Sister had tested positive . Subsequent tests have no that this is causing no medical issues so I continue to consume beer ( in moderate quantities !! Mustard , malt vinegar etc.

Brian

Thanks for useful info John Doe 2.

Could you put my mind at rest on something else please, I've heard that home baked bread goes stale very quickly, is this correct?

Bill D.

Depending on the ingredients you use, they may not include any preservatives that you find in shop bread, so it will not last for ever, and you have to be mindful of that. But not filling the bread full of 'chemicals' is one of the advantages for me, and makes a much better tasting loaf.

I make a medium 400g loaf, and that lasts me a week. After it has fully cooled, I put it in a plastic bag and it lasts very well. You can put it in the fridge.

With apologies to pmm1;

One thing I found was that using butter, as the recipe specifies, gives the bread a poor texture, because the butter is solid at room temperature. So I changed to using olive oil, which gives the loaf a much better consistency and really nice texture. I also found that I could put more olive oil in which improved the loaf even more. So for a medium loaf, the recipe specifies 15g of butter, but I substitute that for 25g of olive oil. The bread has a marvellous texture and flavour and stays soft.

Anticipating, perhaps, your next question, my standard bread recipe, using the bread maker, is:

3/4 teaspoon of Allinson's Easy bake yeast (for bread makers and hand baking).

200g Allinson's Strong white bread flour

200g Allinson's Strong wholemeal bread flour

75g olives

25g olive oil

teaspoon of oregano

1/4 teaspoon of salt

290ml water.

That's it. The ingredients go into the mixing/cooking container in the order given, so the liquid is kept away from the yeast by the flour, until mixing starts. I put the container on electronic kitchen scales, and reset the scales to zero after every ingredient goes in. This loaf takes 5 hours for the machine to automatically make and cook, and you can set a timer up to 13 hours to have it cooked ready at a given time, e.g. the next morning, for breakfast.

The Panasonic recipe includes sugar and milk powder etc, but I leave all that stuff out, and the recipe above makes a really nice and healthy loaf. You can experiment and put all sorts into the bread. I sometimes put in a few raspberries, or cut-up dried fruit, instead of olives.

I don't think the SD - 253 is available any more, but chose a Panasonic model that has all the same automatic functions, and has a seed and nut dispenser.

Excellent thanks John.

Bill D.

Ah yes, I was a hippy too. Always started the day by sprinkling Cocaine on my breakfast grapefruit...

JD2 and I have very similar recipes and I too find that a home made loaf, which I keep in the fridge, lasts well. It certainly does not go stale or mouldy. Mrs P eats little bread and we have an "empty nest", so it has to last well.

I now use Granary-style flour from Shipton Mill - they were the only people who supplied me when flour supplies dried up in 2020 so I have stuck with them.

1 lb 4 oz "granary" flour.

4 oz white bread flour.

1 1/4 oz salt.

2 tablespoons olive oil.

4 teaspoons Dove's yeast (no additives).

14 fl oz water.

Sponge the yeast with some water and (white) flour in a plant propagator. Grease and line your tin in the mean time. Put all ingredients in a suitable bowl and mix. Knead for 10 minutes. Put in tin in propagator until risen - usually 45 min.

Meanwhile, heat oven to 220 deg C. !0 minutes at 220 deg C and then 25 min at 180 deg C.

Job done!

ETA: using a bread maker is as bad as using a CNC machine.

Edited By Chris Pearson 1 on 04/08/2023 20:25:03

Ha ha, if by that you mean that using a bread maker is 'cheating', well yes it is, but no more so than using a 3D printer for example, instead of machining by hand.

And using a bread maker means I can quickly load the ingredients the night before and wake up to smell delicious freshly baked bread the next morning. Takes me about 5 mins to put the ingredients in and that's it.

PS, that's a lot of salt !

Edited By John Doe 2 on 05/08/2023 11:01:15

Well-spotted: you are correct. I got confused. It should be 1/3 oz (or 0.35 oz on my scales).

(For some reason, I was thinking of 35 g. )

Martin D 2 - re ... National Service in the 1950s. I've sent you message.

Cheers,

Sam