Celiac Disease Support Group

i have, and i have a sandwich bread recipe that i can type up for you later, i tried to do it now, and was more than half way thru when i made a typo and tried to correct, the whole dang thing wiped out (???) and i don't have time to retype as i have to leave for work in 10 minutes (GRRRRRRR), at any rate, i will message you the recipe later, or post it here if others are interested...
bottom line, follow any typical bread recipe and substitute BRM AP flour for the flour called for in the recipe. subsitute anything else from the list that you are allergic to of course...

WHITE SANDWICH BREAD
dry ingredients:
2 1/2 cups BRM All Purpose flou
1/3 cup potato starch
1/3 cup cornstarch
1/3 cup nonfat dry milk - or whatever you might use if allergic to milk
1/3 cup sweet dairy whey - also a BRM product
2 tbs dark brown sugar
1 1/2 tsp salt
4 1/2 tsp xanthan gum
2 1/4 tsp (1 packet) active dry yeast (not rapid rise yeast)

wet ingredients:
2 large eggs
1 3/4 cups warm water
1/4 cup (1/2 stick) butter, melted

1. in a medium mixing bowl, whisk together the dry ingredients, except yeast.

2. in a large mixing bowl, combine eggs, warm water, melted butter, and yeast. whisk together until yeast is dissolved, about 15 seconds.

3. add dry ingredients. using a handheld or stand mixer, blend on low speed for 1 minute to thoroughly combine all ingredients.

4. increase speed to high and mix dough for 15 minutes.

5. turn dough into a 9x5 inch loaf pan. cover pan lightly with a piece of greased platic wrap and kitchen towel. place pan in a warm, draft free location and allow to rise until double in size.
1 1/2 - 2 hours, depending on room temp.

6. preheat oven to 350 F

7. remove towel and plastic wrap from pan and bake for one hour or until the internal temp reaches 208-211 F.

8. let bread cool in the pan for 5 minutes. after 5 minutes, turn bread out onto a wire rack to cool.

9. store in airtight container or freeze. do not refrigerate as it makes the bread soggy.

makes one loaf.

WHOOOOHOOOOOOOO!!
Thank you so much for the recipe!

After the bread I made today is gone, I'll make this one.

:) Thanks.

Hey, I have a few questions.
What can I sub. for 1/3 cup sweet dairy whey - also a BRM product

Why do you use brown sugar over white sugar?

I can swap soy milk or hemp milk for the dry milk, except that the hemp milk will not be dry.

So would this still work out?
:)

sweet dairy whey is a by-product of cheese making, you can't have it... i can't have either, but it's part of the recipe for those who can have it, it's not necessary, add a little under 1/4 cup extra hemp milk
basically it's protein, but it's like 75% lactose, prob has casseine in it, i don't know tho'

brown sugar is way better than white. but white can be used if no brown sugar in the house.

just put the wet milk with the wet ingredients :) it will be fine.

Hayzy,
1/3 cup sweet dairy whey - also a BRM product is not gluten free.
It's not made in BRM's gluten free facility.

I only know this because I talked to a woman who owns a GF Specialty store. She has a PHD and studies all of the effects and studies for all of these connected illnesses AND she is gluten intolerant along with many other autoimmune problems.

Her name is Melany and she said "Vance's Dairy Free" is a rice based dry milk can replace dried dairy milk.

She did not have the answer for replacing the dry whey.

She said BRM has only been labeling the GF products for 2 years.

I wouldn't know since I have not been living like this for 2 years.

Thank you for the note on the Hemp info.
I thought I could I could not exchange the dry with wet.

I understand you to be saying help has lactose and casseine.
It is my understanding that hemp milk is completely dairy free.

no no, hemp milk and soy milk are non-dairy, it's sweet dairy whey that has lactose - up to 75%, and may have casseine, i'm not sure, but i did learn about sweet dairy whey at a GF food festival 2 years ago, and according to the lady doing to the baking demo and the BRM vendor, sweet dairy whey is GF, perhaps not all brands are. but the BRM is, and it is included in several bread type recipes in my "easy gluten free baking" cookbook. i just omit that ingredient, and add a smidge more of my milk (lactaid style), not a 1/3 cup tho'...

You lucky mamma!
You can use Lactaid?
I can't use that either.
I cannot believe how many restrictions there are with this illness.

so far it seems that lactaid is ok for me... no digestive troubles anyway... but with so many neurological symptoms i probably should eliminate it for a while...