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Is it worth buying a bread machine?

lmemsm

By lmemsm
in Gluten-Free Recipes & Cooking Tips

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lmemsm Apprentice
lmemsm
Posted

I've had a bread machine for years and I miss making breads with it.  I did find a homemade gluten free bread recipe I could bake in the oven.  However, I miss making challahs and pizza crusts and other breads.  I always had a Panasonic bread machine.  My last bread machine did not have a gluten free mode and I'd rather buy one that's never been used for gluten containing breads.  Do others find it worthwhile to own a bread machine after going gluten free?  Would I be better off buying another Panasonic for familiarity or should I buy a Zojirushi?  Can a Panasonic do everything a Zojirushi can?  I'm assuming I can still use the same bread machine yeast and I just have to make sure to use gluten free flours and find gluten free recipes I like?  Are there any other gotchas or issues I need to be aware of?  Thank you.

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Russ H Community Regular
Russ H
Posted

Yes. You can make much better bread than you can buy. Some of the recipes are quite time consuming and convoluted but make excellent bread. I have a Panasonic - they are great bread machines. You can often get one on offer on Amazon or other outlets. Then you can try this and other recipes:

https://www.glutenfreealchemist.com/gluten-free-bread-machine-recipe-bread-maker/

Scott Adams Grand Master
Scott Adams
Posted

I have a nice Panasonic bread machine, but will admit that I don't use it anymore. Since GF breads have become widely available I just don't have the time.

  • 2 months later...
Oldturdle Collaborator
Oldturdle
Posted
On 11/16/2023 at 7:26 PM, lmemsm said:

I've had a bread machine for years and I miss making breads with it.  I did find a homemade gluten free bread recipe I could bake in the oven.  However, I miss making challahs and pizza crusts and other breads.  I always had a Panasonic bread machine.  My last bread machine did not have a gluten free mode and I'd rather buy one that's never been used for gluten containing breads.  Do others find it worthwhile to own a bread machine after going gluten free?  Would I be better off buying another Panasonic for familiarity or should I buy a Zojirushi?  Can a Panasonic do everything a Zojirushi can?  I'm assuming I can still use the same bread machine yeast and I just have to make sure to use gluten free flours and find gluten free recipes I like?  Are there any other gotchas or issues I need to be aware of?  Thank you.

I bought a bread machine with a gluten free setting, and after two years, I donated it, unused, to a charity.  I found that the extensive ingredient lists for gluten free breads, as well as the complicated recipes, overwhelming.  Also, gluten free bread recipes do not require kneading, and can be easily stirred together in a mixing bowl.  Further more, gluten free bread only raises once before baking. I came to the conclusion that a bread machine was not at all needed to make gluten free bread.  I know you can buy mixes to make gluten free bread in a bread machine, but these cost as much as a regular  loaf of gluten free bread.  My thoughts...

lmemsm Apprentice
lmemsm
Posted
  • Author

I ended up buying the Panasonic.  Am having trouble finding bread recipes that I'd like to try in it.  I did find one that I thought came out better than the commercial gluten-free bread I've tried:  https://www.cookingwithcamilla.com/vegan-gluten-free-bread-machine-loaf/  Still looking for others that use ingredients I don't have issues with.  It's not as easy to make gluten free bread in a bread machine as it is to make regular bread, but it does seem easier than making the bread completely from scratch.

Scott Adams Grand Master
Scott Adams
Posted

Here is my experience testing out a Panasonic machine:

 

Oldturdle Collaborator
Oldturdle
Posted
On 1/22/2024 at 11:18 AM, lmemsm said:

I ended up buying the Panasonic.  Am having trouble finding bread recipes that I'd like to try in it.  I did find one that I thought came out better than the commercial gluten-free bread I've tried:  https://www.cookingwithcamilla.com/vegan-gluten-free-bread-machine-loaf/  Still looking for others that use ingredients I don't have issues with.  It's not as easy to make gluten free bread in a bread machine as it is to make regular bread, but it does seem easier than making the bread completely from scratch.

Hey!  Scott Adam's experience with the Panasaonic bread machine, which he posted in response to your post, is making me rethink this whole matter.  I am fairly happy with Aldi's wide pan white loaf, but it is at best, a bland, innocuous piece of cardboard on which to spread peanut butter.  If a bread machine can make something better, without a lot tedious work, I am all for it.  I just wonder how you could slice such a loaf into nice, uniform slices?

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Scott Adams Grand Master
Scott Adams
Posted

You would need to get a bread knife:

https://www.amazon.com/s?k=bread+knofe&crid=2N0J7RE4Q15Q7&sprefix=bread+knife%2Caps%2C140&ref=nb_sb_noss_2 

Russ H Community Regular
Russ H
Posted
On 1/22/2024 at 4:18 PM, lmemsm said:

I ended up buying the Panasonic.  Am having trouble finding bread recipes that I'd like to try in it.  I did find one that I thought came out better than the commercial gluten-free bread I've tried:  https://www.cookingwithcamilla.com/vegan-gluten-free-bread-machine-loaf/  Still looking for others that use ingredients I don't have issues with.  It's not as easy to make gluten free bread in a bread machine as it is to make regular bread, but it does seem easier than making the bread completely from scratch.

Try the Gluten Free Alchemist website I linked to above. She has quite a few recipes. I found the key thing to replace gluten is psyllium seed husk. You have to get the right type of psyllium - don't get powder, get whole husk. I have found the powder turns purple when baked, it also absorbs lots of water and is difficult to get the recipe right. You need whole 'golden' husk. The one I use is below:

https://www.amazon.co.uk/gp/product/B07L9VZLK8

lmemsm Apprentice
lmemsm
Posted
  • Author

Thanks for the tips on psyllium husk.  I'll have to look for the whole husk.  I'm using the powder from nuts.com.  Haven't noticed a color change from it.  It'll be interesting to try the whole powder and see how the results compare. 

Russ H Community Regular
Russ H
Posted
8 minutes ago, lmemsm said:

Thanks for the tips on psyllium husk.  I'll have to look for the whole husk.  I'm using the powder from nuts.com.  Haven't noticed a color change from it.  It'll be interesting to try the whole powder and see how the results compare. 

I think it might be to do with whether the pure husk or more of the seed is used to make the powder. I tried powdering the husks in a small coffee grinder but they absorbed too much water and the mix became dry, then I added water and it didn't bake as well. The recipe I linked to above is quite time consuming to prepare but makes really nice bread. I have played around with it a bit - I don't use flax but I add 75g (3 oz) of mixed seeds. I beat 3 large eggs and add milk to make 510g. I use digital scales for all ingredients. Takes me 20 minutes to mix up and clean up. Luckily I don't seem to react to pure oats.

lmemsm Apprentice
lmemsm
Posted
  • Author

20 minutes isn't bad for a bread recipe.  It's been taking me much longer for the gluten-free ones I've tried so far.  That was one reason I wanted to see if I could use the bread machine for this, to speed things up.  I read substituting powder for psyllium husk isn't one to one.  I've seen a figure of 85% in a few places.  Thought this was a helpful article:  https://theloopywhisk.com/2021/10/23/psyllium-husk-101/

Scott Adams Grand Master
Scott Adams
Posted
18 hours ago, lmemsm said:

Thanks for the tips on psyllium husk.  I'll have to look for the whole husk.  I'm using the powder from nuts.com.  Haven't noticed a color change from it.  It'll be interesting to try the whole powder and see how the results compare. 

For the psyllium, be sure to get one that says "gluten-free" on the package, or certified gluten-free, as we've heard that psyllium can be cross-contaminated with wheat, depending on where it is grown and milled.

Russ H Community Regular
Russ H
Posted
23 hours ago, lmemsm said:

20 minutes isn't bad for a bread recipe.  It's been taking me much longer for the gluten-free ones I've tried so far.  That was one reason I wanted to see if I could use the bread machine for this, to speed things up.  I read substituting powder for psyllium husk isn't one to one.  I've seen a figure of 85% in a few places.  Thought this was a helpful article:  https://theloopywhisk.com/2021/10/23/psyllium-husk-101/

Thanks for the link. I follow a low sodium diet, so baking my own bread is unavoidable. I use lo-salt, which is 2/3 potassium chloride and 1/3 sodium chloride. Doesn't affect the dough rise and gives normal flavour to the bread.

Scott Adams Grand Master
Scott Adams
Posted

I did not realize that there is salt available with potassium chloride included. Would this also be helpful for those with high blood pressure? 

  • 2 months later...
Peace lily Apprentice
Peace lily
Posted
On 11/21/2023 at 3:10 PM, Scott Adams said:

I have a nice Panasonic bread machine, but will admit that I don't use it anymore. Since gluten-free breads have become widely available I just don't have the time.

Hi scott,

I was thinking of a bread machine also after reading I’ll think on that .

So far the bread I have purchased not so great I did make a loaf of bread it wasn’t to bad it was better then the one bought tho.

I always loved to cook not so much anymore,going grocery shopping takes over an hour I read everything.

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