Gluten Free Baking & Miscellaneous Dishes - Recipes & Tips

For 1 cup of flour (rye) there is 100 - 105 ml of liquid (in addition to water, eggs, milk, yoghurts, etc., are included in the liquid)
For gluten-free baking, I take a little more liquid than they write in the manuals for HP, the dough comes out either a little thin or a very soft bun that sticks to everything it touches. If the bun comes out like from wheat flour (tight and beautiful), then the bread in my HP does not rise.
Do not be afraid, bake, there will be nothing HP, especially since your model (if I am not mistaken) has specials. mode.

Thanks for the advice, Kashka, today by trial and error, baked bread from rice flour. And so my recipe:
200 ml of water + 50 g sour cream + 1 tbsp. l rast. oil for 250-300 g of rice flour and 50 g of corn starch, 1 tsp each of salt and yeast. I laid it according to the instructions for Panasonic-255 for gluten-free baking. The dough is obtained as for thick pancakes.

Hello everyone, help in baking rice flour bread.
The recipe contains 125 ml of water and 300 g of flour, 1 egg and an additional 50 ml of milk or water. The dough turns out to be very steep. And it says pour it into a mold. What is it like? And can I bake it in HB at my Panasonic 255.
I would be grateful.

And besides these components, are there no more, or don't you name them? If you give a link to a recipe or list the entire recipe, it will be easier to determine which is which.

And so, if it says pour the dough into the mold, then the liquid needs to be added.

But you should be aware that rice or corn flour is gluten-free at all, and baking will be difficult.

And besides these components, are there no more, or don't you name them? If you give a link to a recipe or list the entire recipe, it will be easier to determine which is which.

And so, if it says pour the dough into the mold, then the liquid needs to be added.

But you should be aware that rice or corn flour is gluten-free at all, and baking will be difficult.

Rice flour bread recipe posted on the website https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23996.0 and is given on the flour packaging. But there is clearly little water. If when baking bread from wheat flour, 280 ml of water and 1 tbsp are used for 400 g of flour. l of vegetable oil, then from rice 125 ml of water + 1 egg and 300 g of flour. Of course they write add a little liquid, but obviously it turns out not a little, but the same amount. And most importantly, the recipe has been replicated on many sites.
And the bread I got (from the recipe, see above) is cool !!!! I advise everyone who loves butebrodiks without the taste of buckwheat and corn, and who cannot be gluten.

But you should be aware that rice or corn flour is gluten-free at all, and baking will be difficult.

I agree that baking is very difficult.
I have been baking such bread for 5 years, if not more, due to the illness of children, when gluten is not allowed at all. And all the same I can not predict the result.
I take any recipe I like, just replace the millet. flour for rice with corn. starch 1 to 1, and add the liquid to the eye. I try to get a little thinner than a bun.

My children also love Sour cream bread, a slightly different recipe:
sour cream 25% - 125 gr
water - 115 ml
salt - 1 tsp.
sugar - 3 tbsp. l. (it won't be sweet)
rast. oil - 2 tbsp. l.
yeast - 2 tsp
flour (wheat) - 3 cups (230 ml each). Here I change for my own flour and put about 3 cups, and see what is missing - flour or water.
You can add 0.3 cups of sunflower seeds.

For Admin.
The recipe for CP from a special magazine for celiac patients, see if you can tell me something about how to better adapt the ratio of liquid to flour in our "self-mixing" version, since the recipe contains an imported special. flour, from which bread is much tastier and more fluffy. But she's dear, so you can't take care of her every day, only for a holiday.

French bread:
water - 350ml
salt - 5 gr
oil - 20 g
honey - 20 g
Schar Mix B (flour) - 350 g
yeast - 7 g
Gluten free program for 3 hours

Flaxseed Bread:
water - 350 ml
milk - 150 ml
sugar - 10 g
salt - 5 g
oil - 30 g
mixture (see above) - 500 g
yeast - 10 g
Gluten free program for 1 h. 30 min.
After the alarm goes off, add 50 g of flaxseed

Both breads, 750 gr

Good day!
I have been reading the site for a long time, and HUGE thanks to everyone who does not spare their time and shares their experience
Recently I bought a used HP Panasonic 253 and now I am mastering b / h baked goods on it. I don’t use mixtures in principle, because you don’t bake every day - too much ...
I read the site, experimented for a while and here is my third loaf))) I'm quite happy with it)
I made such a recipe after reading the recommendations and based on my past experience with b / ch. baking ("experience is the son of difficult mistakes ...")

The cost price of 1 kg of this bread is less than 60 rubles !!!

200ml kefir
Put 1 egg in a glass and add water to a total volume of 200 ml
2 tbsp. l. rast. oils
2-3 st. l. honey (or sugar syrup)
~ 500 gr flour = 240 gr. fig. flour, 200 gr. starch, 3 tbsp. l. soy flour (you can not use it), the rest is swelling cook. starch (ordinary starch disappeared in the store)
Fast-acting dry yeast 1.5 tsp.
Soluble vitamin C (100mg) (it is recommended even in the instructions!)
1/2 tsp soda
Salt 3/4 tsp
You can 1/2 tsp. spices, herbs or herbs to taste.

We put the products in the bucket in turn, as indicated in the recipe. All components should be at room temperature. Sift all flour except for the last glass. They will regulate the degree of dough density (everyone has different flours in moisture, the weather also changes, the thickness of kefir is difficult to determine from package to package ...))))
So, after sifting the flour, which should cover all the liquid, grind the vitamin C tablet into powder, carefully put it in a small hole in the flour (so as not to touch the liquid!), Yeast on it (and you can sprinkle it with a pinch of sugar). Pour soda into the corner (it will control the work of the yeast and help it, and if anything removes its smell).
We put the bucket in the HP and turn on the "b / ch mode" (or Rye only without preliminary proofing). The kneading begins, after 3 minutes we will help the flour collect with a spatula from the walls to the center. After another couple of minutes add salt (this is important!). Then we begin to sift our remaining glass of flour a little bit directly into the HP (just carefully so that the flour does not get too dusty and does not get on the heating element). The density should be such that the HP blade (I use rye "toothy"), when kneading, left a trace on the surface, which kept its shape for some time. Thicker than a pancake, but not a lump of dough. In general, it is difficult to tell - you need to feel it (this is my third experiment)))))).

If you did not manage to catch the "density" in 15 minutes of the batch, press the reset program and start it again from the beginning, that is, from the batch. Close the lid and leave the dough to rise. At the end of the proofing, before baking, gently (!!!) open the HP lid and grease the top of the bread with kefir so that it cracks less. Or you may not smear it. By the way, the brownness of the crust is obtained by itself and without lubrication)))

Then, with peace of mind, leave the work of proofing and baking bread to the Bread Maker. Do not forget to take out the bread immediately after the signal and keep it in the bucket for no more than 3 minutes. Place it on a wire rack to prevent sweating and cover with a linen towel. Let cool for an hour and Bon appetit !!!!!!!!!!!!!!!!!!! )))

Girls, today I baked linseed bread according to the recipe above BUT! replaced 100 grams of rice. flour (50 g) and starch (50 g) on ​​flaxseed flour (check that there is an icon on the package with flour!), or you can grind flaxseed in a coffee grinder. Reduced Rast accordingly. oil up to 1 tbsp. spoons, and increased the yeast to 1 and 3 \ 4 teaspoons (since the flour is fat) and added an extra spoonful of sugar to the yeast.
And I took not pure water, but with red wine (4 tbsp. L.), Which gave the bread "sourness" or something, like real rye bread, I can't even designate this taste factor)))) about 480 grams of flour mixture took ...
and that's what happened I'm afraid that soon I will have to bribe clothes for a larger size ...
The photo is lighter than it actually is.

flaxseed flour (check that there is an icon on the flour packaging!),

Where do you buy gluten-free flaxseed flour (with a badge) in St. Petersburg?

LenaT
Unfortunately, I couldn't find flaxseed flour with a badge in St. Petersburg, I buy it in Finke.
But there is an option: buy flaxseed and grind it in a coffee grinder, only do not add vegetable oil to the dough (because flaxseed flour is a cake from seeds after pressing the oil). I liked the result, only the bread made from flaxseed will be lighter than just from flaxseed flour.

If when baking bread from wheat flour, 280 ml of water and 1 tbsp are used for 400 g of flour. l of vegetable oil, then from rice 125 ml of water + 1 egg and 300 g of flour. Of course they write add a little liquid, but obviously it turns out not a little, but the same amount. And most importantly, the recipe has been replicated on many sites.
And the bread I got (from the recipe, see above) is cool !!!! I advise everyone who loves butebrodiks without the taste of buckwheat and corn, and who cannot be gluten.
[/ quote]

I completely agree with you. But I added a lot more water and still it didn't work. The dough did not fit and, accordingly, was not baked at all. What am I doing wrong? How did you get the cool bread? Can you describe in more detail? I missed bread so much!

But I added a lot more water and still it didn't work. The dough did not fit and, accordingly, was not baked at all. What am I doing wrong? How did you get the cool bread? Can you describe in more detail? I missed bread so much!

I ask you to give your bread recipe and describe what and how you did it, I will try to help

[add 1 egg to yeast.]

Here is this recipe that I found in a book on the site. 🔗:

Mix 2 tsp dry yeast, 1 tsp sugar and 125 ml warm water. Leave to foam. Add 300 g of rice flour and 1 tsp of salt, make a depression in the middle, add 1 egg to the yeast. Stir with a little liquid (milk, water or yoghurt) if necessary. Pour into prepared mold and leave until dough has doubled. Bake at 200 ° C for 30 minutes. Remove from the mold and cool on a wire shelf.

The recipe says "pour" into the mold. We poured in, as said, 125 ml of water, but this was clearly not enough. We added so many more - the same result. We poured in 0.5 liters of water, but the dough did not become enough to "pour". And it is not clear that this place is "Add 300 g of rice flour and 1 tsp of salt, make a depression in the middle, add 1 egg to yeast. "How is it" to add an egg to yeast "if they are already in flour along with" 1 tsp of sugar and 125 ml of warm water "?

In general, I don’t know, maybe I’m so stupid ... If you can help, I will be very grateful.

You are first invited to make an OPARA!
Dough composition:
- Mix 2 tsp dry yeast, 1 tsp sugar and 125 ml warm water.
- Leave to foamed.

Now it is proposed to make the dough directly:
- Add 300 g of rice flour and 1 tsp of salt, make a depression in the middle, add 1 egg to the yeast. You should read not "in yeast", but in OPARU.
- Stir with a little liquid (milk, water or yoghurt) if necessary.
- Pour into prepared mold and leave until dough has doubled.
- Bake at 200 ° C for 30 minutes.
- Remove from the mold and cool on a wire shelf.
“Pour into a prepared form” is a purely conditional phrase, it can mean simply how to “shift the dough” into a form, and not the presence of a dough of consistency “for pancakes”, apparently the dough should be just very soft.
The recipe contains 125 ml of warm water and a little liquid (milk, water or yogurt), if necessary, - with which the author has already emphasized the amount of liquid in the dough.

Corn flour is very dry on its own, does not contain gluten, and does not absorb water well.
I recommend that you make the dough soft - soft bun! Exactly how much flour and water (liquid) is needed, the consistency of the bun will show! The drier the flour itself, the more liquid you need.
The author of the recipe writes vaguely "a little liquid" and that's right, how much exactly - be determined by the bun.

Gluten-free bread is complex bread, you need to learn to master it and bake it!
Try it and I wish you success!

The fact of the matter is that the recipe for RICE flour, and no matter how much water you pour into it, you get a sticky lump that sticks to your hands, which does not rise during baking and turns out damp inside. Perhaps we did not succeed precisely because we misunderstood where to pour the egg. Let's try as you advise.
And we just freed the cornmeal.
Have you tried baking this bread?

Sorry, I was wrong, calling the flour corn

I did not work with pure rice flour, it is fragile to the touch.

If the author of the recipe bakes according to it and lays out the recipe (and it would be nice to have a photo), then the bread turns out
You need to try, I described the principle to you from the words of the author of the recipe.

I don’t bake gluten-free bread, God had mercy on such problems ...

Success

Hurrah! The bread turned out! It turned out that we baked from rice flour, which says "extrusion". Then we tried to bake from the usual one - and it worked! Quite another matter. And the bun didn't stick, and the dough rose and baked normally. Patience and a little effort.

But the extrusion makes cookies and lazy dumplings well.

Good day to all! I learned about my diagnosis recently, but have already learned a thing or two to bake. I read the forum, I see that not only I have problems with getting all kinds of flour. Maybe this is no longer relevant, but for Ukrainians I will say that in Kiev there is rice flour "World's Rise" TM "Best Alternative" (conventional and extrusion). Bread is good from ordinary bread, and from extrusion cookies and lazy dumplings (this is what I have mastered).

Cookies with dried apricots and nuts:

2 eggs
150 g sugar
soda 0.3 teaspoon quench with lemon
rice flour 1.5-2 cups
0.05-0.100 gr margarine

Beat eggs in a strong foam with sugar, add margarine or butter. rice flour, soda will quench with vinegar, dried apricots (steamed and cut but not finely, those who love nuts can eat nuts, but without a nut it is softer). Knead the dough, but not thick, so that you could take a piece and roll it in flour and make a 1cm cake and put it in the oven for 15-20 minutes. You can simply sprinkle with cinnamon and sugar.

But with cornstarch, there really is a problem.

If there are people from Kiev, write where you can buy it in Kiev.

Thanks to all!

Thus, in HP without the possibility of programming (that is, gjxnb all that are not Delonghi 125) for baking gluten-free bread, you can do this:

This is understandable, but do not tell me how to make such a mode for a non-programmable stove. Just bought a Daewoo DI-9154 and have no idea how to program gluten-free

For the people of Kiev:
The corn starch was in the ATB store on Rusanovsky Boulevard.

[Ann17]

Just bought a Daewoo DI-9154 and have no idea how to program gluten-free

Ann17, It is better to ask your question in the profile topic for your HP HERE.

Thanks to everyone who responded. Cornstarch is now available in many stores. In particular, in Silpo.

Hello everybody!
It so happened that the child is allergic to glutein .. the child loves bread terribly, and you need to replace ordinary bread with corn.
I bought a bread maker, but nothing works ..
1.recipes are everywhere on mixes, but I really want to make it from flour myself

2. tried to nahimichit something myself .. it turned out that the dough "exploded" and the whole bread maker was stained .. secondly, it turned out to be absolutely not tasty, somehow not undercooked, and I would say with a bitter taste ...
good people save .. give a recipe, from which at least you can dance ... in the test I don't understand anything at all ... read the forum .. but brought out 0 from this .. went to the section with gluten-free recipes .. and there is wheat flour in half :-(

Help

We have a number of recipes for buzgluten baking, see here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=252.0 and choose for yourself the bread that suits you best.
Including eating whole cornbread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=951.0.

Gluten-free baked goods are quite specific baked goods, so you will have to choose and adapt the recipes for yourself, your taste, and do it patiently - something in the oven, something to try in the oven.

I wish you success!

Admin, thanks for the answers!

I want to wish you a happy birthday, and even on this day I found time to answer questions

All the best and happiness to you !!!
I'm probably a fool .. I see the recipe, but I don't understand how to cook
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=951.0


what other cup ... how to adapt it for a bread maker .. can you explain?
I tried to bake in the oven, but it is not fried, and the crust is oak :-( the pancakes were already baked corn - the whole family appreciated :-)

Thanks for the compliments!

Look here in detail written https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=951.0

This bread is baked in the oven!

Pay attention - the bread is on baking powder, so it cannot be kneaded for a long time. And after a quick kneading, you need to quickly pour into a mold and bake!

In a bread maker - you need to try to bake, if on a baking powder it is possible in the Cupcake mode. If yeast in a x / oven - possibly in the gluten-free baking mode.
Not ready to give detailed advice - gently try

Good evening everyone!
I have an allergic child. We are gluten and milk intolerant (any). I have tried making gluten-free bread in HP and in the oven. So in the oven I like bread more. Recently, I have been baking bread from the Poppy Master corn mixture. Only I put the dough to rise in a water bath (pour boiling water). It costs about 1.5 hours, no less (!). Then in the oven for 180g, for 30 minutes and you're done.
p. from. I can post a photo if necessary.

I can ask everyone a question differently ..
what does this corn flour bread taste like .. I tried a simple recipe for "muffin", well, not everything is so bad, of course, but this flour on my teeth will hold together with separate grains, is it normal ....? well, it is soft inside, nevertheless ... and then you can no longer fry it .. it will burn out ..

and another question, only after such bread, muffins - my mouth somehow burns bitterly ... maybe I personally have no tolerance for this flour
at least try somewhere - to know what to strive for :-))

how does this cornmeal bread taste like ..

In general, he reminded me of the taste of a rye cake. These are sold in Moscow. At first the child told me this, then I tried it. I don’t know why you have separate grains on your teeth
So far, I can only say about bread made from corn mixture. I like it. The child eats with pleasure. In the morning with jam on both cheeks
Here's my bread:

Girls, you need to know that different flour tastes differently - that's okay! And you evaluate the taste of bread from the point of view of wheat flour, to which you are accustomed for a long time !!!

Corn flour is not suitable - can it make bread with rice flour and other?

It's hard for me to judge, I don't have such a problem - but now you need to change your preferences and taste, get used to and praise the taste of gluten-free baked goods!
And constantly look for replacements for cow's milk and other dairy products.

Health to you and your children!

Health to you and your children!

Thank you
We are looking for a replacement and adapting.
By the way, I baked gluten-free shortbread here. It consists of rice and corn flour. I really liked it! I bought cookie cutters in the form of Christmas trees. On NG I'll do my son, cheer him up

[mom Julia]

By the way, I baked gluten-free shortbread here. It consists of rice and corn flour. I really liked it! I bought cookie cutters in the form of Christmas trees. On NG I'll do my son, cheer him up

mom Julia , and where the recipes for cookies and pastries are different

Do not hesitate and give all your recipes here !!!! It will be interesting for us and for you to watch and repeat !!!!
There are enough people with such problems on the forum - and there is no experience in baking at all, people get lost and "quietly with themselves" they try to solve problems - and it does not always work out, unfortunately!

I ask your recipes here on the forum - we will make out the author's themes! And your profile will be replenished with author's recipes, it's great!
And personally, it will be interesting for you to communicate with people and share your experience!

Hello everyone! I bought a Zelmer 432011 bread maker, although I'm going to bake gluten-free bread on it. Interested in the following question, where is the weight of the loaf displayed on this model?

Hello everyone! I bought a Zelmer 432011 bread maker, although I'm going to bake gluten-free bread on it.Interested in the following question, where is the weight of the loaf displayed on this model?

We ask technical questions about x / stoves here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=364.0

[for gluten and eggs and dairy products and butter]

Hello everybody.
I'm new to you, but in a couple of days I already managed to fall in love with this forum.
It is immediately evident that sympathetic people have gathered here and this is nice.
I have studied almost the entire forum and especially this topic, which is important to me.
My children have allergies and for gluten and eggs and dairy products and butter... Here people write about their torment when cooking gluten-free products, but imagine how we are tormented even without dairy products and eggs. A nightmare. Children often cry because they are tired of the same assortment and that they eat everything of "dubious" taste ... We buy only in stores with gluten-free products, and because of dairy products and eggs, we can only get one tenth of the assortment.
I would like to appeal to those who have similar problems. Are there recipes FREE OF GLUTEN, EGGS, MILK, CREAM OIL? Has anyone tried replacing milk with rice drink? Tomorrow I buy a Panasonic SD-ZB2502 oven with a gluten-free mode. All Shar mixes, rice drinks (like milk substitutes) and all kinds of flour are available here.
Only one question remains: Are there recipes to suit our complex diet?
Thanks in advance for any information.
Dmitriy

[Ree]

to our forum!

Ree, you are asking a difficult question To the delight of the bulk of members of the forum, and unfortunately of those who are faced with the problem of gluten.

All recipes are in the section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=252.0 , they are few, but still there.

If you have something to share with us, your baking recipes, recipes for different milk, methods of their preparation, other problems of this disease - we are glad to accept them from you in this section.

Hello Tatyana

I only found one recipe without gluten, eggs and milk.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144145.0

But firstly, there is only one recipe, secondly, this result still needs to be achieved, and thirdly it is not yet known whether the children will like the bread.
I ask my question in the hope of collecting more recipes from people with the same problems, or perhaps local bakery gurus can advise how and what to try to replace prohibited foods.

The bread is beautiful! But it is made on the basis of "Brot-Mix", you still need to know the composition of this mixture, and how much it suits your kids

These Shar mixtures suit us, we have already used them several times before. Now we have brought Panasonic, we will try this only recipe for now.

[for gluten and eggs and dairy products and butter]

Hello everybody.
I'm new to you, but in a couple of days I already managed to fall in love with this forum.
It is immediately evident that sympathetic people have gathered here and this is nice.
I have studied almost the entire forum and especially this topic, which is important to me.
My children have allergies and for gluten and eggs and dairy products and butter... Here people write about their torment when cooking gluten-free products, but imagine how we are tormented even without dairy products and eggs. A nightmare. Children often cry because they are tired of the same assortment and that they eat everything of "dubious" taste ... We buy only in stores with gluten-free products, and because of dairy products and eggs, we can only get one tenth of the assortment.
I would like to appeal to those who have similar problems. Are there recipes GLUTEN, EGG, MILK, CREAM FREE? Has anyone tried replacing milk with rice drink? Tomorrow I buy a Panasonic SD-ZB2502 oven with a gluten-free mode. All Shar mixes, rice drinks (like milk substitutes) and all kinds of flour are available here.
Only one question remains: Are there recipes to suit our complex diet?
Thanks in advance for any information.
Dmitriy

Hello!
Dmitry, as I understand you!
My seven year old son was recently diagnosed with allergies to gluten, eggs, dairy products, casein, bovine serum albumin, molds, and a cat.Accordingly, all foods related to milk, eggs, wheat flour, chicken, beef, veal and all fermentation products were excluded from their diet. It is very difficult for a child to wean himself from familiar foods, as well as from bread to which he is accustomed. So I decided to buy a bread machine in order to somehow adjust the bread to our exceptions. But after reading the information here on the forum, I realized that this is extremely difficult to do.
I bought the Mac Master Protein Free Baking Mix, but it requires yeast for the bread. Can you please tell me if you can replace them with something?
If this problem has already been discussed, then please give me a link. (It's just that, to be honest, it's a mess in my head, and from the problem that piled up at once, I think I'm on the verge of a nervous breakdown.)
Dmitry, isn't it possible to replace cow's milk with soy milk?

[mirumir]

I bought the Mac Master Protein Free Baking Mix, but it requires yeast for the bread. Can you please tell me if you can replace them with something?
If this problem has already been discussed, then please give me a link. (It's just that, to be honest, it's a mess in my head, and from the problem that piled up at once, I think I'm on the verge of a nervous breakdown.)
Dmitry, isn't it possible to replace cow's milk with soy milk?

mirumir I sympathize with your problems
The bread can be baked on a baking powder, there are recipes here.
Or switch to growing starter cultures, see the topic here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

Hello!
Dmitry, as I understand you!
Dmitry, isn't it possible to replace cow's milk with soy milk?

Hello.

I understand your problem, it is similar to ours. In general, I am not a culinary specialist at all and can hardly advise what and what can be replaced. We buy rice milk, not soy milk, but the child doesn't really like it, so we only make porridge from it. Recently, they began to bake gluten-free bread, without eggs and milk ... So far, there is nothing to boast about, it turns out something average, although the child says that he likes it. But yeast is used everywhere, it seems impossible without it, the dough will not rise. By the way, we were always sure that we could have yeast, but literally five minutes ago our doctor wrote that yeast is not recommended for us ... it will be hard. Another thing about meat: you can't do it at all? For example, we are not allowed only beef, veal and duck. You can eat pork, we feed it to the child, we even buy sausages and sausages "Kolbaster" and also imported company in a gluten-free specialized store. Loves gluten-free chips and Shar biscuits.
If you have any questions, ask how I can - I will try to help.
Tell me, on the basis of what analyzes were you diagnosed and, most importantly, how were the products you are writing about identified and banned? And how does your child develop allergies?
We passed an analysis for the compatibility of all existing products, and our allergy manifests itself as follows: the child suffocates and asthma attacks are possible. It is interesting to know how you are.

Yours faithfully,
Dmitriy

Good evening!

It all started with us, so to speak, from scratch. There were no and no obvious manifestations on the skin. True, they were up to 1 year old. From birth to 1.5 years, we treated dysbiosis, sat on the same strict diet. No tests, except for dysbacteriosis, were taken. From the age of 1.5, all the products were gradually introduced, everything was fine. But about 2 years ago, the son began to complain of severe itching and peeling of the fingertips. Uch. the doctor wrote off on the nerves. The last year began to hurt often, the stool has become some kind of plasticine, it does not wash off well, the skin began to peel off, in places there is a slight rash, and even a reaction to cats - sneezes badly, a stream from the eyes, we no longer go to the circus. But the manifestations on the skin were attributed to the use of sweet and citrus fruits. And recently, we passed a medical examination before entering school and the doctor offered to pass Pediatric Panel No. 4, if we want, since the analysis costs 2500 rubles. So we passed, half of the indicators turned out to be positive.
All of the above products were excluded from us for 6 months. We are still waiting for the test results for antibodies to tissue transglutaminase and agliadin antibodies (celiac disease). After reading about celiac disease, I still think it's not her. The manifestations there are much more serious than ours. But why, I wonder, on the skin we do not have obvious manifestations, like others, otherwise they would have been discovered long ago?
We have a problem with shops for allergy sufferers - there are only two per city. And when I came to them with our test result, they laid out a bunch of products for me, which I bought all: corn flour, protein-free mixture, crackers, marmalade, corn and rice pasta, soy milk (it should be introduced gradually)
From meat I buy turkey, rabbit, lamb, white fish, rabbit liver. Pork is possible, but in very limited quantities.
Children brought more difficulties. garden. We have breakfast at home, and I carry lunch, afternoon tea and dinner in containers, where they warm up and feed. Since the kindergarten is private, they meet us halfway.
Now most of the questions are about bread. Do you need a bakery at all? If so, which one? Eat with a gluten-free function, but do you need a yeast-free function? Will he eat such bread? And in general, how will it turn out? What can you add for flavor? In general, the head is spinning.

Thank you very much for your participation!

From my short experience, I can only warn you that there are very few recipes for baking bread for our children (if you fully comply with all the prohibitions of doctors) ... I have found only one so far:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144145.0

We have done it once so far and although the bread turned out, but not quite right, we will do it again.
All other recipes contain either milk or eggs. Now we bought an egg substitute, we will try on it.

I have a Morphy Richard stove, I live in Israel. In stores, you can buy everything for a gluten-free diet. But to be honest, the bread doesn't taste good. My granddaughter has celiac disease, she is ABSOLUTELY prohibited from cereals, so she needs to learn how to bake bread from rice, corn and other flour. I have studied all the links on your site, but everything is in general, and I am interested in specific modes for baking gluten-free bread. I ask for help!

Good day. My daughter has a suspicion of celiac disease and has been on a gluten-free diet for almost 2 years. I bake the bread myself in the oven from a SHER mix B. It may come in handy, a very simple recipe:
250 g flour mixture (sift)
250 ml warm water
1 tbsp. l rast oil (sometimes I change to olive oil)
1 tsp spoon (without a slide), you can slightly less dry yeast (I take Saf Moment)
salt, sugar by eye (about 0.5 tsp salt, 0.5 tbsp sugar)
I mix all the ingredients until smooth, I have to mix for a long time until the lumps disappear, then I transfer them to a greased baking dish and into a warm oven for 1 hour (I set it to 1, this is about 50 degrees), put a tray of water down. In an hour, the dough rises 1.5-2 times. Then I take out the container with water, switch it to 200 degrees and for another 40 minutes. It turns out a small loaf of about 500 gr. For all the time, the bread did not work 1 time.

Now I am ripe for buying a bread machine, and many questions immediately arose. Is it possible to bake regular (gluten-containing) bread and make dough in the same bucket, or does this require a separate bucket. How it rinses out, I mean traces of gluten.
Can recipe proportions be reduced? I do not need a large loaf of 1000 grams, and the consultants in the stores all say that for this program you need to observe all the proportions without changing anything, I did not find detailed information in the forum, hope for your advice.
And I want to hear opinions about bread makers, who have some disadvantages. At first I was decisively tuned in to Panasonic, I already found out about ordering a second bucket. but I found out that they have a program for 1 kg of bread, then I found LG, they have max. 680gr, but the reviews on it are not very good. There's a carousel in my head

[Money]

Money Take Panasonic! There is a gluten-free regime, of course you will bake bread for 1000g, it will be XL size. The bucket washes with a bang. One bucket will be enough for you.

[sazalexter]

sazalexter
1kg is a very large bun for us. Daughter 500 gr., In 2 days does not eat, and here is such a size ... Maybe someone tried to reduce the number of products on this program?

[Money]

Money So let's go in order, without gluten Panasonic will work by the weight of the dry mixture 370-500g how much it will be by the weight of bread I don't know # 1000gr of ready-made bread meant simple on ordinary flour.