Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gluten Free Vegan Bread Machine Success?

kellington79

Recommended Posts

kellington79 Newbie
kellington79
Posted

So, I'd like to make bread in my partner's Toastmaster bread machine and I'm feeling really overwhelmed. I am vegan and wondering if anyone has had success substituting for eggs while using Bob's Red Mill Wonderful Bread Mix. It says to follow manufacturer's instructions for substituting eggs, but there are no non-egg substitutes in the manual, just carton eggs substituted for fresh. If it was whole eggs, I'd just try using ground chia or flax seeds. But it wants a whole egg plus 3/4 cup of egg whites, and I have no idea how much that would be. If anyone else has had success with substituting using this mix, I'd love to piggyback off that! :)

 

Also, does anyone know what size loaf this mix makes? It's not on the package. (I'll call them if I have to, but figured I'd ask with my other questions here first.)

 

Lastly, does this really cook on the regular and not gluten free setting?

 

Yes, I've searched the forums, but not found these specific answers. Help, please.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kellington79 Newbie
kellington79
Posted
  • Author

Well, I figured out the loaf size anyway. If it had been written any bigger it would have bitten me. Still no idea about the eggs though (and dubious about the cycle).

cyclinglady Grand Master
cyclinglady
Posted

Here's a link showing "cups" vs. eggs:

 

Open Original Shared Link

 

But, 1 egg, plus 1/2 cup egg whites is a lot.  I'd just just whole eggs or an egg replacer (for vegan or allergies).  Not sure about the bread maichine.  It does a lot of kneading and gluten free bread doesn't require a lot of kneading.  It bakes more like t a quick bread (e.g. banana bread).  It might be easier just to hand mix it.  

Celtic Queen Explorer
Celtic Queen
Posted

I am not sure about the eggs, but I have a couple of gluten free bread recipes that cook on the regular cycle, instead of the gluten free.  I think I would go by whatever the manufacturer said on the box.

kellington79 Newbie
kellington79
Posted
  • Author

I am not sure about the eggs, but I have a couple of gluten free bread recipes that cook on the regular cycle, instead of the gluten free.  I think I would go by whatever the manufacturer said on the box.

Thanks, that's good to know.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,662
    • Most Online (within 30 mins)
      7,748
    Vickie F
    Newest Member
    Vickie F
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Thank you for the advice. I’ve actually never checked for nutritional deficiencies, but for as long as I can remember, I’ve always taken vitamin and mineral supplements — otherwise my symptoms get worse. This week I stopped eating gluten to confirm whether my symptoms are really caused by it. Starting next week, I’ll reintroduce gluten — it’s sad to go back to how I was before — but at least I’ll be able to take the necessary tests properly. I think the diagnostic process will be long, but at least I’m happy that I finally decided to address this doubt I’ve had for years.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.