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Breakmaker Dilemma

swittenauer

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swittenauer Enthusiast
swittenauer
Posted

I need some help. My husband has yet to like any type of gluten free bread we have tried so I am on the hunt for the best gluten free breadmaker. Help! Any recommendations. I researched it but see so many conflicting ratings on products.

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swittenauer Enthusiast
swittenauer
Posted
  • Author

I know there have been lots of other posts on breadmakers but they are always updating things so I am just trying to get the latest info. Thanks!

flagbabyds Collaborator
flagbabyds
Posted

i don't know how to spell it but i'll try...zojirushi (somebody correct me lol) is a really good bread maker, you can program it for gluten free bread, and yeah i really like it. :D

swittenauer Enthusiast
swittenauer
Posted
  • Author

I've heard that that one was good. Thanks for your help. Gluten free setting? awesome!

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I have the Cuisinart one. It has a gluten free setting (though I only use the white and wheat settings - they cook better!)

I recommend the cuisinart.

All you do is mix the wet ingredients fist, pout them into the pan. Then mix the dry ingreidents, add them on top of wet. Then add yeast. Hit the button and forget about for 3 hours or so.

Its been pretty good so far!

swittenauer Enthusiast
swittenauer
Posted
  • Author

Those were the 2 I was kind of debating between. Looks like I need a tie breaker. Ha!

  • 3 weeks later...
submarinerwife Newbie
submarinerwife
Posted
I need some help. My husband has yet to like any type of gluten free bread we have tried so I am on the hunt for the best gluten free breadmaker. Help! Any recommendations. I researched it but see so many conflicting ratings on products.

I have the breadman plus, which also has a gluten free setting, though as with all machines I have used the white setting on medium crust seems to work the best, it also makes it in a more traditional loaf shape! The book it comes with has some really good recipes in it as well. As for a good bread that is a little different you could look at bob's red mill gluten-free whole grain mix. It has some mixed seeds, and such and is the only kind that my father will eat.

Hope that helps

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momandgirls Enthusiast
momandgirls
Posted

We have the Zojirushi and love it. Makes fantastic bread every time and it's so incredibly easy to use. I put in the ingredients (wet first, dry on top and then pour in the yeast), plug it in and push one button. Delicious bread in 3 hours and 20 minutes (and if you can't get to it right away, it stays warm for hours and is still wonderful). I got mine from Amazon.

Piesmom Apprentice
Piesmom
Posted

We also have the Breadman and I love it. It does have the gluten-free setting, but all the bread I made on that setting has been pretty soft in the middle, so I just use the regular 3 hour cycle and the bread comes out great!

My husband's favorite bread mix so far has been The Gluten Free Pantry's Favorite Sandwich Bread mix. You can get it for much less on amazon .com than you can in the sotre.

Good luck to you!

Kelly

Kristin2 Newbie
Kristin2
Posted

I have the cuisinart, and I love it. Just put it all together, scrape down the sides once, and forget it for a few hours. I use the gluten-free setting and it works fine for me.

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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Contact them.
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