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

Breadman Bread Machine

MAC

By MAC
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

MAC Newbie
MAC
Posted

Anyone ever use this model to bake gluten free?

Thanks!

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

Celiac.com Sponsor (A8-M):


debmidge Rising Star
debmidge
Posted

Yes, I think mine is the 6000 (the 2 lb loaf maker) and I am satisified with the results.

You have to help it mix in the beginning as it can leave piles of flour unmixed in the corners of the bread pan.

skbird Contributor
skbird
Posted

I have the Breadman Ultimate, I think it's a two pound loaf, also. I haven't tried any scratch recipes lately as my early attempts resulted in doorstops. But it makes a beautiful Manna from Anna loaf.

What I do (slightly different from directions):

mix the warm water, sugar (I use agave nectar), and yeast first, and let it proof. Then I mix the egg, oil, and whatever other ingredients (not the flour mix) and pour that all in the bottom. Then I pour the flour mix on the top, and start it up on the most basic loaf setting (white bread). It comes out great. I did a couple of times open it to help the mixing, but the last time I was occupied and it still did fine.

Stephanie

Mike12345 Rookie
Mike12345
Posted

I use the TR2200C and found it takes experimenting to find the correct way to bake with these machines. When baking the rice bread based recipes try using the rapid rise yeasts from Fleischmann's or Red Star if you find the breads don't rise quite the way you wish with other yeasts including the bottled yeasts. I get very good results w/the rapid rise yeast versus way too many "boat anchor/doorstop" breads when using the other types of yeast.

There is no need to mix the yeast into the water. Start with warm water, mix it into the other liquids and place the liquids at the bottom of the pan, then add the dry ingredients. There are two ways to mix the dry ingredients. One is to place the yeast into them and mix well (I use a 2qt plastic container with lid to throughly shake/mix everything together). Or you can try adding the yeast to the top of the mixture after you've placed the wet and dry ingredients into the pan.

A personal setting I programmed in that works well for a 2lb loaf is 5 min's for knead #1, 8 min's for knead #2 but you MUST help the mixing process. I use a silicon spatula to help the machine mix everything during the 2nd knead so there isn't any unmixed flour sitting on the bottom of the machine. Use the pause button while helping mix the dough, it's easier that way. When the mixing is done you might want to remove the paddle rather than bake the dough w/the paddle still inside.

***Important. No other kneed or rise is needed and is detrimental from what I've seen and do not use the punch down or shape settings, they are not needed***.

Rise can be 60-70 min's for a recipe like this one: Open Original Shared Link free.com/redstar.htm

You'll have to experiment with the rise time as yeast, temp of liquids, etc... will affect this. I always get 100-125% rise from the dough before baking begins. Bake is 65 min's for medium darkness @ 325 degrees as I recall the machine temp is. This one makes very good french toast, slice it a half inch thick.

One way to be prepared for the dough rising too quick and high is to have another personal setting ready on the machine for just baking - no kneading, rising, punch or shaping. Cancel the 1st setting and switch to the 2nd one to immediately start baking. Sometimes I do find the rapid rise yeast gets a bit carried away. I prefer my bread heavier rather than having lots of air pockets. Generally the dough is ready for baking after 60 min's, on occasion 70 min's is required. You'll have to experiment.

  • 3 weeks later...
Mike12345 Rookie
Mike12345
Posted
I have the Breadman Ultimate, I think it's a two pound loaf, also. I haven't tried any scratch recipes lately as my early attempts resulted in doorstops. But it makes a beautiful Manna from Anna loaf.

What I do (slightly different from directions):

mix the warm water, sugar (I use agave nectar), and yeast first, and let it proof. Then I mix the egg, oil, and whatever other ingredients (not the flour mix) and pour that all in the bottom. Then I pour the flour mix on the top, and start it up on the most basic loaf setting (white bread). It comes out great. I did a couple of times open it to help the mixing, but the last time I was occupied and it still did fine.

Stephanie

Archived

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

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


  • Member Statistics

    • Total Members
      131,683
    • Most Online (within 30 mins)
      7,748
    Jean Tonkin
    Newest Member
    Jean Tonkin
    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

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • 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.    
×
×
  • 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.