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Bread Machine

VegasCeliacBuckeye

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VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Well,

After 8 years, I have decided it is time to start baking my own bread (and the price of Kinnikinnick and Whole Foods Bread is now above $6 in Nevada).

Does anyone recommend any bread machines for gluten-free baking?

I saw one on gluten-free pantry called zorijushi -- its was close to $200...

Any advice would be appreciated....

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rma451 Newbie
rma451
Posted
Well,

After 8 years, I have decided it is time to start baking my own bread (and the price of Kinnikinnick and Whole Foods Bread is now above $6 in Nevada).

Does anyone recommend any bread machines for gluten-free baking?

I saw one on gluten-free pantry called zorijushi -- its was close to $200...

Any advice would be appreciated....

<{POST_SNAPBACK}>

hi I bought the cuisinart with the gluten free cycle, love it . My bread turns out great only thing I do is mix wet ingredients before put in pan, and then scrap down when kneading a few times, it turns out great every time and we love it and it lasts about 4 days. I also use a almond flour think that helps with the moistness too. rosie

Guest gliX
Guest gliX
Posted

Open Original Shared Link

my cousins (they also have celiac disease) use that one and say its great

half price on that site

redheadheather Explorer
redheadheather
Posted

I just ordered the Cuisinart! It's available from JC Penney for the same price as Amazon ($99)

Glad to hear people like it. :D

Matilda Enthusiast
Matilda
Posted

..

VydorScope Proficient
VydorScope
Posted

I do not know much about these gizmos' but my mom bought us one when we found out my son has celiac disease. This is waht we got:

[url=Open Original Shared Link Inspire ExpressBake 2-lb. Breadmaker - 5836[/ur]

Its only $59.99 at Target. It works great. At least the 1/2 dozen or so loaves I have made have come out great. :D I need to use it more!

krisb Contributor
krisb
Posted

Matilda,

I bought a Breadman Ultimate for about $79 on Amazon and really like it. It's got

I have the breadman ultimate also. It cost me under $99 on sale. I'm having trouble baking bread in it at the moment. It sinks in the middle and comes out sticky. I need help if you have any suggestions. I'm really getting frustrated and I'm waisting a lot of money using all these ingredients just to throw it away. I wondered if the yeast I was using is bad. I bought another yeast and am going to try it today. Please send me help.

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Guest gliX
Guest gliX
Posted

Make sure not to open it at all to check unless the instructions say so.

Matilda Enthusiast
Matilda
Posted

..

Lauren M Explorer
Lauren M
Posted

I highly recommend the Zojirushi. I have the BBCC-X20. Worth the price, but I've never used anything else.

- Lauren

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Many thanks!
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      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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