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 > Thank you all for the replies to my request for "Breaking Bread". I
> > appreciate the time you took to respond, and I apologize if I haven't
> > thanked you personally.  Here are the replies I've received to date.
There
> > were a few for Kinnikinnick's bread and the GF pantry sandwich bread.
I've
> > tried the pantry bread previously and haven't had good luck with it. I'm
> > going to try it again without the bread machine and see if that makes a
> > difference.  I also tried the "buckwheat bread" which was very tasty,
kids
> > and hubby loved it, but the color is more unusual than "regular bread".
I
> > have Roben Ryberg's book and I'll try that bread as well.  Thanks
again!!!
> > Donna
> >
> >
> > 1.  How about Pumpkin bread?
> >
> > 2.  We are Catholic.  I am also a former CCD teacher, so I am happy that
> she  has included you in problem solving.  I bake bread from mixes when I
need
> to  share it.  The Gluten Free Pantry favorite sandwich bread tastes fine
as a
> > loaf (but do not try to make in a bread maker).
> >
> > Both my son and I are CD.  We receive GF communion which I buy and leave
> at  church (from Ener-g foods).  They put our wafers in a pic and place on
the
> > alter before the beginning of church.  It is blessed along with everyone
> > else's and we receive communion last each week (from the priest) so that
> he  can switch from the regular communion to our's and not have to go back
to
> > the regular again.  It has worked well for the past 1 and 1/2 years
since
> we  were diagnosed.
> >
> > 3. Bob's Red Mill (available online at www.bobsredmill.com ) has a gf
> bread  mix that tastes very good hot (either fresh out of the oven or
microwaved
> under a dish so it doesn't lose too much moisture). I sprinkle some cheese
on a
> > slice and microwave it (no covering needed for cheese bread, but only
zap
> > about 30 sec.) and it tastes divine! Hope that helps!
> >
> > 4. It's grand that your daughter's school/teacher is so understanding
and
> > inclusive!  And, in my humble opinion, second graders are not very
likely
> to be bread aficionados in the first place, and moreover, the amount of
bread
> > consumed during a bread-breaking is minimal and hardly affords a taste.
I
> > would most certainly bake a loaf for her to share with her class.  I
doubt
> > that she will get any flak from her peers, especially with her teachers
> > sounding so sensitive and gentle!
> >
> > 5. My husband always enjoys a bun made from Gluten Free Pantry Favorite
> > Sandwich Bread Mix. I just put the batter into 14-15 empty tuna cans (I
> can fit 12 of them on my jelly roll pan) and bake for 18 min at 375. They
are
> > good when warm!
> >
> > 6. We think the Bette Hagman recipe for Simply Super Sourdough Bread in
> her  cookbook called More from the Gluten-Free Gourmet is "the best
gluten-free
> > bread that we have tasted".  It is a bread that has white rice flour,
> potato starch, tapioca flour, xanthan gum, egg enhancer, cottage cheese,
yeast,
> > sugar, vinegar or dough enhancer, butter, 3 eggs, salt, water, and sour
> > dough starter that is easy to keep ready in the refrigerator.  (The
recipe
> > for the starter is on page 69, and the bread recipe is on page 70.)  You
> > could probably find the book online at amazon.com, or you could possibly
> > find it in a bookstore or library.  I think the sourdough starter was
> better after a week or so, and I  let the eggs , butter, cottage cheese,
and
> > starter come to room temperature before mixing the bread.
> >
> > After buying all of the ingredients, I combine the dry ingredients
except
> > for the yeast and one tablespoon of sugar.  It takes about fifteen
minutes
> > to mix the bread including clean up.  I use a hand mixer, and mix the
> dough  at least three minutes.  This seems to help the consistency.  I put
a
> small amount of dough in a separate pan because this dough rises too much
for my
> > bread pan.  Leave the dough in a warm place to rise for about 45
minutes.
> > Bake the bread at 375 degrees.  After ten minutes put a piece of
aluminum
> > foil over the loaf to  keep the top from burning.
> >
> > It takes about 25 minutes to bake the small loaf and about 50 minutes
> total  for the larger loaf.  It really isn't that hard once you bake it a
few
> > times.  My grandsons ate half a loaf of bread while it was still warm
> > yesterday.  They love this, and it was fun for the seven-year-old to
help
> > make it.  If you need the recipe, let me know.
> >
> > 7. The teacher's idea of 'breaking bread' together is very nice, but you
> > would think she could modify the plan a little for your daughter. . .
I've
> > been diagnosed with celiac since April and still have not found a bread
I
> > care to eat. . . I wonder if you could make more of a cake?  Or nachos?
> Or muffins?  I know one bread my non-celiac friends and family like:
chebe
> > cheese rolls.
> >
> > 8. I used Gluten Free Pantry's French Bread mix to make pizza and the
> crust came out really soft and fluffy.  Have you tried that mix? It might
just
> > work for you.
> >
> > 9.  I made a homemade bread for my
> > first Celiac support group meeting and had everyone try it. There was
one
> 10 year old little  girl there and a grandmother made it for her  10 year
> > grandson.  They both loved it.  The recipe I use is from Betty Hagman
The
> > Gluten Free Gourmet Bakes Bread. The bread recipe is the Basic
> Featherlight Rice Bread.  Page 72.  I discovered it needs to be made with
1 1/2 cups of
> > water or less, otherwise it will overflow in the bread machine.  It
needs
> to  be baked on wheat setting or for 3 hours and 40 minutes.  I  made this
> > several times before I got the right setting and this one seems to work.
I
> > would definitely warm this bread up in the micowave before serving it or
> > take a gluten free toaster to warm the bread. I discovered you warm any
> gluten free bread up before serving or it is not very good.  Good Luck!
> >
> > 10. First, let me say that I sympathize with your situation. My family
is
> > Jewish, not Catholic, but bread plays an important role in many of our
> > traditions, as well. My CD daughter is 12 and is often faced with
> situations where it's appropriate to bless and then have a piece of
challah -- as she
> > will be next month when she has her Bat Mitzvah. So...
> >
> > Here's my suggestion: If you haven't tried GF Pantry's white sandwich
> bread
> > mix (at http://www.glutenfreepantry.biz/store/), you might want to give
> that a try. In my experience, it's pretty close to "real" bread -- and the
kids
> > I've served it to were either being incredibly polite or seemed to like
it
> > just fine. That, at least would give you a whole loaf that everyone
could
> > tear a "chunk" from. If you can deal with a sliced bread, the
Kinnikinnick
> > breads (at http://www.kinnikinnick.ca/) are really great. Both the brown
> and white sandwich loaves have a good taste and texture.
> >
> > Another alternative would be to bake a not-too-sweet GF quick bread. I
> don't know if that comes too close to the "let-them-eat-cake" philosophy
for
> your purposes, but it could provide you with an easy, and fairly tasty
> > alternative.
> >
> > In any event, I hope this helps and wish you and your daughter all the
> best.

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