• Guest, the forum is undergoing some upgrades and so the usual themes will be unavailable for a few days. In the meantime, you can use the forum like normal. We'd love to know what you think about the forum! Take the 2025 Survey »

Recommendations for bread

typeonederfull

typeonederfull

Member
I was diagnosed with ceoliac disease in March. I was just wondering if anyone had come across a bread substitute, I've tried a few different gluten free breads but am desperate to find something else any ideas??
 
There are several recipes for 90 second bread, and I think they are all gluten free. best lightly toasted with cheese or chia jam.
 
typeonederfull said:
I was diagnosed with ceoliac disease in March. I was just wondering if anyone had come across a bread substitute, I've tried a few different gluten free breads but am desperate to find something else any ideas??
Click to expand...

I eat a strict gluten free diet, but I just don't bother with bread or generally baked goods. @Robinredbreast is coeliac too, so she may have some idea for you.
 
Hi. I normally just read the forums but having coeliac disease and type 1 diabetes for 30+ years I have had my fair share of bread issues. I don't live in the UK anymore although do visit often but I now make my own bread and use lidl's gluten free bread mix - comes in both white and brown, it's the cheapest bread mix as far as I know and if you use unsweetened fizzy water you will get results almost as good as normal bakery bread. I also add flaxseed, and sunflower seeds as my preference and add extra leavening agents , great eaten on the day its made - otherwise cut when cold and freeze. Best not to refrigerate gf homemade bread as it will dry out easily. I also make Japanese milk bread, keto coconut bread, quinoa almond bread, pumpkin and ginger, and curry bread all gluten free.

My preferred brand loaf was always The Juvela Long Life Fibre Sliced Loaf but only available on bulk prescription (needed to get 8 loaves each time). If you want a bread that doesn't crumble look for xanthum gum or psyllium seed husks in the ingredients. I agree with TriciaWs all gf bread is best lightly toasted.

As a total substitute for bread you can try keto waffles as a change from bread just depends what you prefer. I don't do keto but have made waffles from bananna/egg or buckwheat flour or gluten free oats. Hope this gives you some ideas.
 
candy13 said:
Hi. I normally just read the forums but having coeliac disease and type 1 diabetes for 30+ years I have had my fair share of bread issues. I don't live in the UK anymore although do visit often but I now make my own bread and use lidl's gluten free bread mix - comes in both white and brown, it's the cheapest bread mix as far as I know and if you use unsweetened fizzy water you will get results almost as good as normal bakery bread. I also add flaxseed, and sunflower seeds as my preference and add extra leavening agents , great eaten on the day its made - otherwise cut when cold and freeze. Best not to refrigerate gf homemade bread as it will dry out easily. I also make Japanese milk bread, keto coconut bread, quinoa almond bread, pumpkin and ginger, and curry bread all gluten free.

My preferred brand loaf was always The Juvela Long Life Fibre Sliced Loaf but only available on bulk prescription (needed to get 8 loaves each time). If you want a bread that doesn't crumble look for xanthum gum or psyllium seed husks in the ingredients. I agree with TriciaWs all gf bread is best lightly toasted.

As a total substitute for bread you can try keto waffles as a change from bread just depends what you prefer. I don't do keto but have made waffles from bananna/egg or buckwheat flour or gluten free oats. Hope this gives you some ideas.
Click to expand...
 
Hi Candy13 - this is such a helpful and interesting reply. I have been coeliac for 34 years and diagnosed 4 week ago with type 1 so struggling to get my head round this at the moment! Regarding the bread though I definitely agree and Juvella is the only brand I have really ever liked, all others never really compared. I am definitely going to look at all the other suggestions you have put forward and get baking
 
My recipe for low carb grain free bread:


2tbsps almond flour
1tbsp psyllium husk powder
1tsp baking powder
1 tbsp nutritional yeast (optional)
Seasoning to taste
2 eggs


Mix dry ingredients thoroughly in whatever container you want the bread to be the shape of - it rises quite a bit.
Break eggs into the tub and mix thoroughly into a good batter.
Microwave for 2 1/2 minutes.
Slice, toast, treat like normal bread.

5g carbs
17g fat
16g protein
 
I will pass this on to my aunty she has just been diagnosed as type 2 but is coeliac and was told by her practice nurse to try brown sourdough but talking to other friends who are coeliac they said ' brown ' gluten free tends to be brown because of added sugars so might be better staying on her white sour dough.
 
LooperCat said:
My recipe for low carb grain free bread:


2tbsps almond flour
1tbsp psyllium husk powder
1tsp baking powder
1 tbsp nutritional yeast (optional)
Seasoning to taste
2 eggs


Mix dry ingredients thoroughly in whatever container you want the bread to be the shape of - it rises quite a bit.
Break eggs into the tub and mix thoroughly into a good batter.
Microwave for 2 1/2 minutes.
Slice, toast, treat like normal bread.

5g carbs
17g fat
16g protein
Click to expand...
That sounds too good to be true! I must try it also!
 
typeonederfull said:
I was diagnosed with ceoliac disease in March. I was just wondering if anyone had come across a bread substitute, I've tried a few different gluten free breads but am desperate to find something else any ideas??
Click to expand...
I obtain via doctors prescription GLUTAFIN HIGH FIBRE LOAF, it's granary loaf and best to date. Can't buy it from stores but see GP. Tel Dr Schar tel 0800 988 2470 they'll probably sent a free sample [email protected]
 
Coeliac here. I’ve tried every gf bread around but the best two bread products I’ve found are Schar white loaf and also their granary loaf is pretty nice, and bfree white muffins are lovely. Both vegan too. Now I’m low carb AND vegan, my bread of choice is Dillon’s keto chia and flax seed loaf. Not as nice as the Schar or bfree but will do in a pinch.
 
Fluffycat_ said:
I will pass this on to my aunty she has just been diagnosed as type 2 but is coeliac and was told by her practice nurse to try brown sourdough but talking to other friends who are coeliac they said ' brown ' gluten free tends to be brown because of added sugars so might be better staying on her white sour dough.
Click to expand...
I've just ordered for the first time, gluten free sourdough bread from, Good Grain Bakery, it's brown gluten free and I've just eaten my first slice following delivery today. My blood sugar has increased very slowly from 6.6 to 7.8 in approximately 30 minutes but I haven't yet had any extra insulin. The bread whilst like most sourdough was solid and I thoroughly enjoyed it. It's been cut into slices and put into the freezer. That will be the next test to see how well it freezes and holds together when defrosted. So far I'm a very happy lady.
 
Back
Top