Which is least expensive and better tasting: ingredients from scratch or box gluten free mix?

[Vicki R]

I want to buy a bread machine to bake gluten free bread. I think the bread will taste better and hopefully be less expensive than the store bought loaves. My question is will there be much difference in taste and quality between using a box mix and ingredients from scratch? Is using a scratch recipe easier or harder? What about the costs of both kinds? I'm new to this change in eating (my husband is gluten intolerant) so I really appreciate all advice.

[cyclinglady]

All gluten-free breads can taste differently because the flour mixtures vary so much e.g. rice, tapioca, potato, etc.)  A bread machine can be handy but it might be better suited for gluten-containing bread that requires mixing, rising, kneading, rising again, and baking.  I use to own one before my diagnosis.   Gluten-free bread just requires mixing, rising and baking.  Easy.  

You just need to experiment and try some recipes.  

My advice to your hubby is to think outside of the box.  My hubby and I are both gluten-free.  We do not consume a lot of bread anymore.  Instead we prefer lettuce-wrapped burgers, etc.  It is actually healthier, in my opinion.  

Any gluten-free baked item is going to taste great once you forget what real bread tastes like.  Maybe your hubby needs time to forget.  ?

Edited May 3, 2019 by cyclinglady

[Ennis-TX]

First, like cycling lady says, go a month without any bread or longer til you forget the texture and taste. You need a reset.
I do scratch made ones for medical reasons and been doing it for years. My initial recipes were reverse engineered off Julian Bakery Breads with some tweaks (The potassium leavening agent they use gives it a sour touch so I changed)
I find my coconut flour ones to be much cheaper but not good for sandwiches, they are more toast and jam or toast in butter. The herbed versions I do are intended to be eaten with a side of pasta or with seasoned olive oil or garlic butter.
My almond ones are much more like normal bread, but expensive to make. They do work for sandwiches and I even have a version I use for hamburger buns which is a huge hit. 
>.> I have extra limitations of no yeasts, grains, starches, or carbs so everything I do is paleo and keto friendly.

I also have recipes for various cookies, cooking dishes, etc on my profile blog,
 

[Awol cast iron stomach]

My bread machine has a gluten free button/mode. It is a Cuisinart the gluten-free button is #5. I never owned a bread machine until I was gluten-free. The one neagative to the bread machine is the paddle leaves a hole in the bottom. In general not a big deal. 

I do still use it on occasion and does have just a knead button I think it is the pasta dough feature #9. If I just want it to knead for me to use dough for other project. I still have 2 loaf pans for the oven old fashioned baked  way. I found some recipes work better in the bread machine than others. The rice flour based versions tend to work best in the breadmaker. The almond based versions tend to be more flat/heavy from a bread maker so I oven bake more often with almond 

My family does enjoy fresh baked bread usually more in fall/winter. In general we moved away from bread in general . My husband and children eat gluten-free store bought bread or try new ones we often keep them in the freezer. I think my kids haven't brought a sandwich to school in 3 years. They do occasionally like gluten-free toast or my son has a sandwich here at home. They prefer gluten-free breads toasted . They often just bring some naked protein, veggie, and fruit to school. 

I found my immune system likes me to make my own stuff. I moved more toward almond baked goods as well like Ennis. We make our own almond milk here. I dehydrate it and use the almond meal as flour when I can. Since I went back to work I am not on top of it as much and do buy Anthony's Goods almond flour to supplement. 

I found most packaged blends had one of my intolerances xanthum gum or corn detvatives etc so I tend to buy the individual flours and do recipes from scratch. I start by looking on the internet and often tweak them to what later becomes our family version . I often play with sweet potato and cauliflower for wraps etc.

I don't regret the bread maker, but I will admit when I started out I was overwhelmed and focused on this transition/ life more. So honestly I tend to do less bread loaf more rolls or wraps for a particular meal and most meals are just without bread now.

Welcome and good luck. 

Edit: I would try to get them on sale or use some coupons. Some stores have their home sale small appliance sales going on. Any sales, coupons, or gift cards help one indulge in the appliance cost.

Edited May 5, 2019 by Awol cast iron stomach
One more thought

[notme]

I have a Cuisinart one, too.  they must be different bc on mine, the gluten-free button is #9 lolz.  it has an alarm to indicate when to take out the paddle (I think it's pre-rise) I use it to make 'pumpernickel' and I sub in coconut flour and almond flour for extra protein.  I want to try yeast pizza dough next.  but, I can make banana bread and fruit and nut bread.  I like it.  but, I still have a freezer full of storebought bread.  for different things.  also, I buy different buns and rolls, etc, from restaurants.  red robin burger buns are delicious, jersey mike's hoagie rolls, this place called mooyah has awesome poppy seed buns.  they just charge you a buck a piece, like the additional cost they charge when you order your burger gluten free.  it's nice to have variety!  I also eat more substitutions for bread - like cyclinglady says, a burger on a lettuce wrap is yummy AND  healthier.  but, ya know, a taylor ham, egg and cheese with spk just isn't right on a lettuce wrap, so, there's that