I have massive problems getting bread on prescription and usually have to attempt making my own. I use bread mixes but whatever I use the bread always goes really really hard (I have this problem with cake mixes too! ) I don't have a bread mixer and want to avoid getting one as they are very expensive - especially those with special gluten free programmes.

Is there a particular mix or recipe you recommend? Should I be adding ingredients to the bread mixes I use (e.g. baking powder or xanthan gum)? Thank you!

It seems to depend which NHS authority you come under.

Also Dr's can be reluctant to give 'non essential' items... and defining what is essential and not is not black and white. 

I have heard people complain about not getting buiscuits and cakes (which i personally view not only non essentail but I wouldn't eat even if they were free) and others who complain they don't like the 'taste' of the spiral pasta only the spagetti?  The range of what people do and do not get seems as varied as the symptoms! 

I personally believe bread is important because it allows us to be mobile and have sandwiches like normal people and its incredibly difficult to make your own from scratch .... 

good luck  

seriously I recommend the DS mutligrain if you like brown ...  my mum gets it on prescription ...

ALSO:  the food and drink directory by CUK contains a list of the prescribable items! 

Hi Hana

My first comment like Andrew’s is why can you not get bread on prescription?  I know it varies across each Health Authority and can vary according to the doctor but bread is a staple food and you should be able to get it.  It may not work and you may already have tried but can I suggest a couple of points

1)      Have you tried adding the pharmacy code for the bread products you would like – this saves the doctor having to look them up.  The DS Care line will help you with this 07041 544044.

2)      Speak to the pharmacist; they may also be able to help.

I have used quite a few of the manufacturers bread mixes and it really is not essential to have a bread maker.  You must remember that you are making fresh bread and like fresh bread made from wheat flour it does not last for more than a couple of  days.  When freshly made I would suggest you cut it  into sections and freeze.

When making up, ensure you follow the manufacturer’s instructions, they do vary and the proving time will vary depending on where you are placing the bread.  If you are using the correct size tin then prove it only just to the rim, otherwise it will be too holey which is a sign of over proving.  The oven must be hot and at the correct temperature, these again vary.

I have found the DS white bread/brown bread mix and the Schar Mix B very satisfactory.  I would not add baking powder or xanthan gum if you are using a manufacturers own brand.

If you do manage to get your doctor to perscribe bread and not a mix can I suggest the Brown multigrain sliced loaf POC 289-8690, the grains just give it that 'bite' and flavour.

Hope this helps

Regards

Gill

"If you do manage to get your doctor to perscribe bread and not a mix can I suggest the Brown multigrain sliced loaf POC 289-8690, the grains just give it that 'bite' and flavour"

^

^

That's the one.... it really is quite nice.  My girlfriend says she actually likes it....  to be honest I have forgotten what real bread tastes like so I have no comparison

The oven must be hot and at the correct temperature, these again vary.

Its worth remembering that fan ovens need to be a little lower ... also opening the door while cooking and drafts are bad.  As a scientist I hate baking.. it feels like work ... everything has to be just so..whereas cooking I find a lot easier and less work like! 

As a snack:  GF corn bread  I like using rice flour but anywhere from 1/4 to 1/2 of the cornmeal...  its hard to get cornmeal where I am so I often use Polenta which I grind finer in a mortar ... these are good as breakfast rolls, still warm with a knob of butter. 

250gf GF flour
250g yellow cornmeal
1 egg, beaten
60g oil or shortening, melted
8 oz. milk
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon of xanthan gum

1. Preheat the oven at 220°C and grease a baking pan

2. Sift flour with sugar, baking powder, xanthan gum and salt. Add
cornmeal,
mixing well and set aside.

3. In a medium bowl, combine egg, salad oil and milk, mixing well. Add
flour
mixture, stirring only until flour mixture is moistened.

4. Spoon batter into prepared pan, bake for 20 - 25 minutes or until
golden
brown.