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Pilgrim South

1.bread Machines 2.mixers 3. Bun Pans?

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Hi,

I used to be on this list when I first discovered our family "celiac" problem, that was in 2000. I have baked bread in my AMBIH70 machine for years now. However, my Bob's Red Mill bread mix seems to rise too high and falls apart if you use it for a sandwich. With a senior son in high school who has to eat gluten free "bread" is a big deal here now. Last year we muddled through with mom's falling apart bread, this year I am relooking at everything and would love your advise. Our son began asking for buns. I bought the french buns by Gillians that are frozen from Whole Foods and he says they are ok, but...very dry. He can't have the frozen gluten free breads from Wh Foods, because he is allergic to dairy and they have milk in them. I made hamburger buns on Saturday and he said Mom, this is it, just don't make them so tall. I put my bread machine away and am now reverting back to mixing and baking. Does anyone have a bread pan to suggest for me? :D

Mixing....I have an old Sunbeam stand mixer that "eats" my gluten free dough as it moves up the beaters into the motor every time! I did a little research yesterday to find that KitchenAids don't do that so ordered one with a "big" bowl to mix several loaves at a time. Our daughter has a zoruji (sp?) bread machine so I can use that anytime I want. However, I am wondering if there is also a cheaper one that I might get that actually has a gluten free setting so that "if" I can find a good scratch recipe (or even mix) again (used to have one) that will actually hold together for an 18 year old boy's school lunches, I can have one that is mine. Since I just ordered the mixer I don't want to do a bread machine too. Any suggestions? :)

And, one more question: I want to make homemade hamburger and hot dog buns. We have already tried the frozen kind, but he says "mom, they just aren't the same". I find pans for them on the internet, but they are aluminum. We have alzheimers in our family and we stay away from it. Does anyone know of any stainless steel ones? Or has anyone actually used the english muffin rings with success? They are only about 3/4" tall and I was wondering if the batter spilled over the edges? :rolleyes:

I would appreciate any advice you have for my

1. Bread Pan?

2. Recipe?

3. Bread Machine.

4. Hamburger/hot dog bun pans "not" aluminum?

5. Muffin Ring Experience?

Its good to be back with others that understand! Thanks, Pilgrim

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Enjoy Life makes a good sandwich bread if you want to buy it.

I make the bread from Annalise Roberts cookbook and it does fall apart pretty easy but it is very good.

I have the Bosch Universal system and use the bread hooks for mixing the bread batter.


Andrea

Enterolab positive results only June 06:
Me HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0301; Serologic equivalent: HLA-DQ 2,3 (subtype 2, 7)
Husband HLA-DQB1 Molecular analysis, Allele 1 0201; HLA-DQB1 Molecular analysis, Allele 2 0302; Serologic equivalent: HLA-DQ 2,3 (subtype 2,8)



The whole family has been soy free since February, gluten free since June 2006.

The whole family went back to a gluten diet October 2011.  We never had official testing done and I decided to give gluten a go again.  At this point I've decided to work on making some gluten free things again, though healthwise everyone seems to be fine.  The decision to add gluten back in was also made based on other things I'd read about the 2nd sequence of genes.  It is my belief that we had a gluten intolerance, but thanks to things I've learned here, I know more what to keep an eye on.  If you have a confirmed case of celiac, please don't go back to gluten, it's a lifelong lifestyle change.

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I would appreciate any advice you have for my

4. Hamburger/hot dog bun pans "not" aluminum?

5. Muffin Ring Experience?

I have tried several things to form hamburger buns. Recently I have hit on something that really worked well...

At Williams-Sonoma I found some mini Springform pans. (Reasonably priced about $5 each) They are about the size of large store-bought hamburger buns. I've made buns with them a couple of times now with Chebe mixes. I have left the base in the bottom of the pan and have removed the base and cooked directly on the baking sheet using the ring just for the shape. These mini springform pans work great for hamburger buns either way!

I look forward to hearing ideas for hotdogs buns, because I haven't solved that one yet.

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I use the pans from Chicago Cutery, hot dog & hambuger pans. I love the bread mix from Anna's. You can find it & info at "gluten Evolution" her site. I have made dozens of loaves of bread & buns with her mix. Love that girl!!!

welcome back

Also thanks for the idea of using the mini springform pans. good idea.

mamaw

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Guest Robbin

:) Hi --I hope these ideas help-

For a good bun substitute that is bought ready-made, I use the English muffins by George-they are frozen. I split them, smoosh them down a little and toast them and they are really good for a burger or sandwich.

For bun pans, we had a thread about that-I don't know what to do to link it, but it is on page 31 (of this baking and cooking topic) There are a couple of great ideas on there. Also, for pans try http://www.gsmetal.com -that was recommended not too long ago. Good luck!

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The King Arthur Flour catalog has lots of good quality steel pans for things like hamburger and hot dog buns. It's torture to read that catalog because of all the goodies we can't have, but I love it anyway - it's like celiac porn :lol: . I'm sure they have a website.


Lee

I never liked bread anyway.....

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