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

Grinder On Kithen Aid Mixer?


ptkds

Recommended Posts

ptkds Community Regular

I was just wondering if anyone has used the grinder attachment on a Kitchen Aid stand mixer to make flour?

I was thinking about getting a KA Pro mixer to make bread, and that is already expensive. So if I can get away with just getting a grinder attachment instead of a seperate grinder, I would be happy.

So if anyone has experience with this, please let me know if it works.

Thanks!

ptkds


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



Celiac.com Sponsor (A8-M):



Nancym Enthusiast

I have the meat grinder. I've been very disappointed with kitchen aid attachments. The plastic on them cracks! The actual kitchen aid appliance is such a work horse, too bad the attachments are so cheaply made. :\

clbevilacqua Explorer

I used to own a KA mixer and wasn't thrilled with it. When I looked for a new mixer I did a lot of research since at the time I was making 6-10 loaves of bread a week. What I ended up buying is the The Magic Mill DLX Assistent and I love it. The thing I like the most is that the bowl, not the beaters are motor driven, so it doesn't stress the motor as much. I also like that the motor housing/base is all metal. I know that they have a number of attachments, including a grain grinder. If it is made as well as the rest of the mixer-it is a great product. I have had my mixer for almost ten years now, use it almost daily and it works as well as the day I bought it.

Good luck!

-Cathy

Matilda Enthusiast

...

eKatherine Apprentice

I used to use the meat grinder a lot when I cooked for more than one person. It did get a crack in it, but it's on its second mixer and probably 30 years old, and the crack doesn't seem to affect it, so I can't complain. I don't like that wooden dowel you're supposed to cram the meat down the chute with though. It's not sanitary...maybe they've replaced it with plastic?

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

    2. - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

    3. - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      I agree with @trents, but thank you for bringing this up here!
×
×
  • 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.