Captain Chaos Posted July 18, 2008 Report Share Posted July 18, 2008 does anyone have any decent recipes for gluten free bread suitable for a 3 year old? The shop stuff is pretty vile, and still not found a decent gf bread mix.. Thanks Quote Link to comment Share on other sites More sharing options...
demelzadoe Posted July 18, 2008 Report Share Posted July 18, 2008 Still perfecting that one, trial and error at the moment, I will post the recipe when I'm satisfied with it. I do make a good piza base, yeast, wheat, gluton and dairy free. And I make good biscuits and slices, I'll post those if you like. Quote Link to comment Share on other sites More sharing options...
demelzadoe Posted July 19, 2008 Report Share Posted July 19, 2008 Orgran bread mix is the best one I've found, you can get it over there, if that natural food shop is still near the markets if not you can order on line. 100% rye bread (shrinkenbrot) is gluten free, light rye bread is usually a flour mix. Try rice bread or polenta bread. The problem with gluten free is the tendency to choke on it after four or five bites, toasted is best, but that has its difficulties too because it burns around the edges before it toasts in the middle, I slice as thin as possible and toast under the grill on a lower ridge. Quote Link to comment Share on other sites More sharing options...
Captain Chaos Posted July 20, 2008 Author Report Share Posted July 20, 2008 Thanks for that.. I will try the orgran mix out. I would be interested in any recipes you have thank you! I never never thought about what products contain gluten until a couple of months ago. it's in almost everything that a 3 year old might like.. Quote Link to comment Share on other sites More sharing options...
Mary Posted July 20, 2008 Report Share Posted July 20, 2008 You might try herehttp://www.glutenfree.com/info/Recipes_Other.aspx Quote Link to comment Share on other sites More sharing options...
Captain Chaos Posted July 21, 2008 Author Report Share Posted July 21, 2008 Thanks Mary.. I have been looking through the gf and coeliac disease websites, but still haven't found a decent bread recipe which my little girl will eat.. It isn't the end of the world, but I would like to give her something which would allow her to eat similar food to her peers.. Quote Link to comment Share on other sites More sharing options...
Mary Posted July 21, 2008 Report Share Posted July 21, 2008 Absolutely! Quote Link to comment Share on other sites More sharing options...
Dizzy Posted July 21, 2008 Report Share Posted July 21, 2008 Not sure about Gluten free but I had to go Wheat free (is that the same?? ) for a while and as much as I love bread the alternatives were really awful. I tried most including rye etc etc and they were all really dry, tasteless and odd to say the least. It also amazed me how many products have wheat in them that you wouldn't expect to have it. Must be really hard for anyone who can't tollerate any form of gluten/wheat etc etc Quote Link to comment Share on other sites More sharing options...
Captain Chaos Posted July 22, 2008 Author Report Share Posted July 22, 2008 Amazingly she instinctively seems to know what will hurt her.. Jellied sweets for example tend to contain gluten, cakes, but it's the less obvious foods that can cause trouble.. getting sausages that don't contain gluten is quite difficult, even oven chips have coatings that contain gluten. The upside is that all fast food is out, the downside is that when she is old enough to be going out with friends she won't be able to join in.. Quote Link to comment Share on other sites More sharing options...
Tilly Posted July 22, 2008 Report Share Posted July 22, 2008 Lady at work cant eat Gluten, the amount of things as you say that at a glance one would presume didn't have gluten in is amazing. Good luck Quote Link to comment Share on other sites More sharing options...
demelzadoe Posted July 22, 2008 Report Share Posted July 22, 2008 Maybe by the time she is old enough to go out with friends there will be a wider variety (I know someone who takes his own home made bread roll into McDonald's, they are quite happy to fill it with a big mac) People with these food intolerances are on the increase. And maybe they will make the gluten, yeast, wheat, and everything else free, cheaper, it is so expensive. Use rice flour to thicken soups and gravy, it is better and cheaper. There should be an aisle in your supermarket with gluten free chips and sweets, some of the chips arn't so good but I suppose it's an aquired taste and she might as well start now. On the up side too, she will never be fat, all the fattening stuff is in the additives. But you are right, you have to read every label, seems to be in everything. Use rice milk in the bread mix instead of water, it is sweeter. In fact rice milk is the best option for coeliacs. Quote Link to comment Share on other sites More sharing options...
Captain Chaos Posted July 23, 2008 Author Report Share Posted July 23, 2008 Thanks for the tip about rice milk and thickening with rice flour... There is a reasonable "free from" section in my local supermarket, but the crisps that are ok not on there.. In fact it's only Walkers crisps that are labelled coeliac friendly, and Haribo sweets are the only sweets that are gf that I have found so far. It's the products like oven chips which are coated, or contain gluten which I find amazing.. why would gluten be added to a potato product.. Interestingly when I have taken her out for a meal the chefs all seem to understand about gf and have been quite excellent in producing gf alternatives. Quote Link to comment Share on other sites More sharing options...
Tilly Posted July 23, 2008 Report Share Posted July 23, 2008 They add flour to frozen wedges, chips etc as they are part cooked and soaked in fat / oil and when cooked in the oven they get a cripsy coat. Dusting your roast potatoes in a little flour when you've par boiled them before you put them in your hot fat and into the oven really does wonders for a cripsy spud, but obviously you'll not be doing that Quote Link to comment Share on other sites More sharing options...
demelzadoe Posted July 23, 2008 Report Share Posted July 23, 2008 Gluten adds elasticity to foods making them palatable. Unfortunately not digestable for everyone. Just about anything you buy oven or mico ready is a 'no go' as they are all coated with something or other. But it is getting better. I have worked in hospitality for a few years now, I have regularly gone into the kitchen area and scrubbed down a counter space and prepared food for folk who are alergic to certain foods with dire consequences, food outlets are being made aware of this and are trying to cater for everyone. I'm expecting that in the not too distant future that all these gluten, wheat, dairy, yeast, etc. etc. free foods will be right there along side of everything else. Failing all else. we have just bought a food dryer, we are still working on the crisps/chips. I will report back when we have the perfect crisp. So far it looks like it might take a while. Quote Link to comment Share on other sites More sharing options...
Captain Chaos Posted July 24, 2008 Author Report Share Posted July 24, 2008 I guess that there are different levels of gf "intolerance" Any amount of gluten is actually dangerous to her which can make shopping/cooking etc quite hairy! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.