<<Disclaimer: Verify this information before applying it to your situation.>> I guess I was just in one of those sounding off moods when I posted how I manage a breadless GF diet. Someone actually asked me what I was trying to accomplish by my post. Was I asking for help or what???? Good question! LOL! When I think about it, most of my posts are attempts to offer information and encouragement for newbies. I know, I know . . . how does posting about multiple bread failures convert to offering encouragement? Well, I wanted to share with newbies, that you can have a healthy, nutritious and interesting diet WITHOUT GF bread and WITHOUT spending your entire life in the kitchen. I guess in pop psych culture I was trying to say, "It's OK not to bake bread!" LOL! That was really my message. While bread baking can be part of the GF diet, I don't want newbies to believe that it is absolutely essential for a success. I want to encourage them to branch & think outside the sandwich-for-lunch box. Most of the responses were the "bravo!" and "me too" types. Others were kind offers of help to me, the incompetent bread maker! Here are sample replies, recipes, etc. pretty much in the order they came to me. I apologize that it is so long, but I thought the respondants have good ideas that may benefit someone reading this. --------------- I agree. . . . I keep a commercial GF loaf in the freezer - toasted twice it makes a functional if not terribly tasty slab for a tall sandwich on a hike. . . I've just moved away from bread- to GF crackers, Mochi, corn tortillas, and my own waffle mix . . . here's the latest concoction. . . I get the ground almond meal from Trader Joes. Not necessary, but adds to protein and taste. 2 C. Buckwheat flour, 1/2 C. Ground almond meal, 1/2 C. brown rice flour, 1/2 C. corn meal, 1/2 C. potato starch, 1/3 C. tapioca flour, 1 to 2 teaspoon salt (to taste), 4+ teaspoon baking powder, 1 teaspoon xanthan gum (I have also used some soy flour - no more than 1/2 c. in this size batch-) To make waffles, I combine 3/4 cup of this mix with 1 egg, 1/2 c. milk (more or less to get proper batter thickness), and a scant tablespoon each of oil and molassas. For larger batches, I would go up to 1 c. mix per egg & 1 T each oil and sweetner. I also like to toss in a couple tablespoons of chopped pecans. & serve with butter and maple syrup, or with fruit and yoghurt. NOT low fat with all the nuts and egg and oil/butter!! Jack -------------- I think you are right Valerie, who needs that gf bread? There are so many carbs in it, and like you said, all the other stuff, that people are probably much better off without it. You can get plenty of carbs, without breads, as you well know. : - ) I am sure that your post will make many others think if making this stuff from scratch is worth it. I only tried a few times and soon tired of that. Sue -------------- Amen ------------- Try Kinnikinick English Muffins and Rice Tapioca Bread. I did the making of GF bread myself for a while. Both of these, toasted of course, have saved me time and they even taste decent. Jeanne RI ------------- You are so right!! My dad was a bread salesman for the best bakery in NYC. I was raised on the best. GF bread sucks! It is horrible. I don't eat it. If I must, I use rice cakes..crunchy and good to eat almond butter on. ------------ Hooray for you Valerie. This is what I love about celiacs! You are all so inventive. Make lemonade from lemons! I love to hear of such positive solutions from folks like you. Keep it up. I plan to follow your example! Cheers, Marybethany ------------ I agree, even though I've made it, who needs it? . . . I prefer the leftovers myself and feel thats the way to go. Bravo!! Nancy ----------- Ha! Me either! . . . I have never found a GF bread (or bread product) worth eating . . . never mind, actually savoring . . . We've moved on, and are much happier letting go of the pursuit, too. . . . ;-) Karri Ann --------------- Glutino bread is great for sandwiches, the closest I've found (premium corn bread, flax seed bread), and great donuts from Gluten free delights --------------- I completely understand what you mean about any bread, bagels, etc. I felt bloated and drowsey after eating those high carb products, too. I gave up eating all of them. By the way, I was diagnosed a year and a half ago at age 55. Thank God I had a life time of "normal" eating! The only thing I might caution against are the Glad plastic containers; when plastic is heated, it releases something that is carcinogenic. I use glass containers. Thanks for the detailed e-mail. My Best, Caryn Gottfried [Thanks for the warning!] ---------------- Recently we bought some KinniKinnick bread and we have used it for sandwiches when we need to be away from home. It makes being away from home at lunch more convenient. I've come to the conclusion that bread is a convenience food. And, as with most conveniences, you can live without it. But it is handy from time to time. I have most luck with the bean flour breads. At least they don't look anemic white. Deborah ---------------- My family is GF 9 years and none of us needs or wants bread. There is a life beyond a bread and good one. Cheers! Kevin, Toronto Canada --------------- As always, I love your posts. This one really made me laugh. I completely agree. I look for recipes by chefs I really like and which use only foods I can eat rather than preparing fake this and fake that. I don't eat any grains or starchy vegetables and that suits me just fine. As far as I'm concerned, I eat really well. Mary ------------- ________________________________________________________________ The best thing to hit the Internet in years - Juno SpeedBand! Surf the Web up to FIVE TIMES FASTER! Only $14.95/ month - visit www.juno.com to sign up today! * Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *