Brand Of Stand Mixer Yielding Successful gluten-free Reults

[ackdavis]

Dough climbs up my beaters of my stand mixer before I can turn off the machine, climbing up beaters & into machine air intakes (on my Sunbeam Mixmaster from 1986) in 1.3 nanosecond when I'm beating/mixing gluten-free breads. I can't complete any gluten-free recipes with this machine before it's all up the beaters in 1 huge blob. Within a few seconds this glombing begins when the recipe calls for 2 or 3 minutes of mixing. Can anyone tell me the brand and model of a mixer they use for making gluten-free breads, with success so Santa knows to bring this to my home for Christmas? Or what might be an alternative way to beat these bread doughs? I follow recipe instructions carefully. I use an egg substitute product when egg are included. After laboriously mixing by hand, I: use silicone pans, per the manu. instructions, I lower the temp by 25 degrees and add 15 minutes baking time. Is there something I am missing?

I'm not new to baking but several different gluten-free recipes &/or packages of mix do the same climbing thing in the bowl at this stage. Yeast or not, it seems I'm not strong enough to quickly beat the dough by hand for 2, 3 minutes. Doing the same methods, I didn't have this problem when I baked with wheat flours. So I know the gluten-free acts differently, just not why. AARRGGHH!

Any suggestions are more than welcome! I'm gluten-free for 1 year with excellent results. My gluten test blood work is 3 today when my diagnosis 13 months ago was >100. It's marvelous when we are in control of Celiac, isn't it? We all help each other so much. Thank you, anyone responding! Happy Holidays!

[ebrbetty]

I just spray my beaters with non-stick spray and that really helps..Its such a pain when it all globs up like that!

[mamaw]

I have a Kitchen Aid...... haven't had that happen. It does happen with my hand kitchen -aid mixer for five power levels though. I just think the reason it happens with it is tomuch dough for it to handle. Happens when I double or triple some recipes.

[Guest j_mommy]

I have a kitchen aid and I love it! See photo...bought mine new from Lame Advertisement for 299 with free shipping! Came with all the blades and a shield. I also spray my mixing blade with canola oil..helps alot!

[Guest j_mommy]

Not sure where Lame advertisment came from but what I meant was Lame Advertisement!Jeez

[Guest j_mommy]

Ok let's try this....A*M*A*Z*O*N.Com

[Tim-n-VA]

If your Sunbeam has dough hooks you could try that. The other technique I've used is to hold a spatula against the top of the beaters to prevent the climbing dough.

[ptkds]

I don't know if you are using a dough hook, but I have read that you shouldn't use them with gluten-free breads. I just use the regular paddle beater for all my cooking.

[Guest j_mommy]

I second the paddle beater...I have never used the dough hook for making bread!

[Cam's Mom]

Hi

I third the paddle vote! I had the kitchenaide plus for about 10 years and never had a problem but Santa came to my house early this year and brought me the KitchenAide Pro-600 with 6 Qt. capacity. Ohhhhhh a thing of total beauty. And get this usually $399 . . . I got it at Amazon for $259 then a $50 rebate so final price of $209 plus free shipping. Oh, heaven!!

I easily did 2 loaves of bread in it today and am thinking about seeing if it will take 3. I'm in love! Gosh it takes so little to make me happy sometimes!

b.

[Tim-n-VA]

I've used Pamela's mix and the gluten-free pantry mix. I've made both with and without the dough hook. I can't tell a difference in the outcome but witht he hooks you don't have the climbing problem. I think the issue is that you don't need dough hooks because you don't knead the dough, not that you shouldn't use them.

[larry mac]

There are many, many excellant posts on this very subject in the archives. Don't forget to search.

best regards, lm

[Ginsou]

The dough climbs up my hand held mixer and my older Sunbeam stand mixer also. Holding a spatula at the top of the beaters does help somewhat. The next time I make bread, I'll use the regular beaters for the wet ingredients, then switch to dough hooks for the dry ingredients and see how that works. I'm not in the market for another stand mixer at present....my older Sunbeam was found in a thrift store for $18 and it included dough hooks and 2 bowls! After I become more experienced at this gluten free bread baking, then I'm thinking of the Kitchen Aid stand mixer also. No one seems to have anything negative to say about the brand.

[Vamonos]

Hi, I had the same problem with my circa 1983 Mix master. I only use if for cake batter and gluten free pizza dough now. Even though most recipes state not to use the dough hooks, I find that is the only way my mixer can stand up to the gluten-free doughs.

My solution was to purchase a bread machine (Cuisinart) to handle the kneading of the bread doughs. Works like a charm.

Best of luck!

Dough climbs up my beaters of my stand mixer before I can turn off the machine, climbing up beaters & into machine air intakes (on my Sunbeam Mixmaster from 1986) in 1.3 nanosecond when I'm beating/mixing gluten-free breads. I can't complete any gluten-free recipes with this machine before it's all up the beaters in 1 huge blob. Within a few seconds this glombing begins when the recipe calls for 2 or 3 minutes of mixing. Can anyone tell me the brand and model of a mixer they use for making gluten-free breads, with success so Santa knows to bring this to my home for Christmas? Or what might be an alternative way to beat these bread doughs? I follow recipe instructions carefully. I use an egg substitute product when egg are included. After laboriously mixing by hand, I: use silicone pans, per the manu. instructions, I lower the temp by 25 degrees and add 15 minutes baking time. Is there something I am missing?

I'm not new to baking but several different gluten-free recipes &/or packages of mix do the same climbing thing in the bowl at this stage. Yeast or not, it seems I'm not strong enough to quickly beat the dough by hand for 2, 3 minutes. Doing the same methods, I didn't have this problem when I baked with wheat flours. So I know the gluten-free acts differently, just not why. AARRGGHH!

Any suggestions are more than welcome! I'm gluten-free for 1 year with excellent results. My gluten test blood work is 3 today when my diagnosis 13 months ago was >100. It's marvelous when we are in control of Celiac, isn't it? We all help each other so much. Thank you, anyone responding! Happy Holidays!