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

Sunbeam Breadmaker

stef-the-kicking-cuty

Recommended Posts

stef-the-kicking-cuty Enthusiast
stef-the-kicking-cuty
Posted

Hi there,

as I figured, my mother-in-law gave me a breadmachine christmas. I already read the manual and I also read the advices about breadmachines in the glouten gourmet book I got. And I have the strange feeling, I can't make good gluten-free breads with this machine. This sunbeam breadmachine kneads the dough two times and I heard this isn't that good with our dough. It also has expressbake settings, but it doesn't say, if this leaves one kneading process out or not. I read in previous postings, that the expressbake setting could leave one kneading process out. But is this so with every bread machine?

The next thing, that I read in the glutenfree cookbook was, that the paddle(s) should be large and NOT dough-hook-shaped. And it shouldn't be a short thick paddle and if so, the dough should be mixed outside the pan or use a rubber spatula to stir the dough as it is mixing. How large is large? And what is dough-hoo-shaped??? I think mine has a short thick paddle, but it's not possible to mix it outside or stir the dough, while it is mixing. This machine mixes on it's own and while it's mixing you can't open the lid, otherwise you have to start all over again.

I also can't cut out the "stir down" or the second rising. I need help!!!

Stef

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

Celiac.com Sponsor (A8-M):


tom Contributor
tom
Posted

I read a lot b4 buying one recently and every expressbake-type option i saw was accomplished by skipping 2nd knead/rise.

So far i've made little mistakes 2 of the 3x i made bread, but it all turned out great.

My paddle is small and w/ a 30-40 degree angle in it, and watching it work (lil window) i can't see what could be done better w/ a different paddle.

Also both my mom and sister make good gluten-free bread w/ machines that are years old, and neither has single knead/rise settings. Maybe something w/ Bob's Red Mill gluten-free mix makes perfect optimization unnecessary ? Same mix for all of us.

Your book should have a chart of the times used for each diff program included. The ones i saw showed that the fastbake cycle always skipped 2nd knead/rise. ANd if it doesn't, u can get good bread w/ Bob's "wonderful gluten-free" mix, even w/ 2nd knead/rise.

FreyaUSA Contributor
FreyaUSA
Posted

I often use the rapid setting on my machine with gives two kneading processes but only a short rest between the two. It works great with my favorite bread recipe. I also have used the quick setting with has only one kneading process (but a 5 min longer bake cycle...which is too long for my recipe) so generally I use the rapid setting. I've also unplugged my machine before the baking turns on in order to allow a new recipe to rise longer, then replug it in and set it to just the bake setting (starts baking right away.)

Take a look in the manual. Try a good gluten-free bread (like Bob's which is very forgiving.) If it flops, give a call to you MIL and ask if she would mind if you take it back to the store and replace it with another breadmachine type. I did this with two different brands before I found one I liked (but, like Tom said, you may find it works just fine for you. Mine isn't an uber expensive one with all the bells and whistles, just the Oster brand. Every time I try something new with it, I learn a little more about how to use it more efficiently for myself.) The stores (and the young clerks managing the counter) generally don't care why anyone returns things (especially big store like Target.)

cmom Contributor
cmom
Posted

My husband totally surprised me with a new bread machine for Christmas (He is very understanding of me and this disease.) I have a gluten-free loaf baking as we speak so we'll see how it turns out. It is a Toastmaster TBR15. Everywhere he went looking for one, he was told by many salespersons they will not be carrying bread machines anymore because no one buys them. Hmmmm. Will let you know how it turns out. :ph34r:

cmom Contributor
cmom
Posted

Bread turned out tasting great!!! My new machine made a smaller loaf than my old Toastmaster, but the bread is good and holds together. Sorry, though, the recipe I used has both eggs and yeast. :unsure:

Racheleona Apprentice
Racheleona
Posted

Hello everyone, I'm not sure if any of you have the answer, but if you could help me out with what I may have done wrong that would be great! I purchased a Breadman breadmaker, since it was a great sale price at Target, because I had read that many people make wonderful gluten free breads in the breadmakers, and mine in the oven have been flops. Anyhow, I used the super rapid rise cycle like I've read since it only kneads once. I did not however use the rapid rise yeast (maybe this was my problem?) My problem was, when it was the machine stopped baking because it was "done" the bread still looked like it needed another 30 minutes baking. I could not figure out how to set a time to continue baking, and looked in the manual and there is nothing saying how to continue baking if your bread isn't done. I'm getting so frustrated I'm about to give up on all of this and take the machine back! I set it for the correct size of loaf, but I don't know how just by not using rapid rise yeast, would cause the bread to not be even half done when its supppose to be...

Rachel

tom Contributor
tom
Posted

Hi Rachel. I have a Breadman TR2200C model ("ultimate" is somewhere on the box in BIG letters) but i've only used it w/ a mix. Mine makes a big deal about having all ingred at room temp b4 starting, which i suppose could be more of an issue on a rapid cycle.

But i too don't know about the yeast or how it could be responsible.

Lastly, it'd be a shame to take the machine back w/out at least getting one tasty gluten-free loaf out. Bob's Red Mill makes a mix named "Wonderful gluten-free Bread" and they ain't lyin'.

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

Celiac.com Sponsor (A8-M):


Racheleona Apprentice
Racheleona
Posted

Hi Tom, I don't think mines the Ultimate one...but it did make a big deal about the ingredients being room temp. and they were, would that contribute to a way underdone loaf? I'll give there consumer services phone line a call tomarrow and ask if they have any suggestions...

Rachel

FreyaUSA Contributor
FreyaUSA
Posted

Does your breadmaker have a "BAKE" setting? A couple times I had to unplug my machine and let the bread rise longer. Then I just set it to "BAKE" and it immediately starts baking. (I also accidentally hit the button once and it deflated my perfect loaf. I was so upset I ran upstairs ranting like a maniac :huh: so don't do that, it's embarrassing.)

Racheleona Apprentice
Racheleona
Posted

Mines the TR846, and it doesn't have a bake setting...would letting it rise longer have any effect on the bread still being dough when its suppose to be done?? Grrah I thought the bread machine was suppose to make things easier : (, I'm going to call the consumer service line tomarrow,and hopefully they can help me, maybe theres something I can do to set it so it bakes longer, I looked in the manual and there was nothing of that sort...

Archived

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

Go to topic listing

  • 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. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      @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...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

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

      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.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,331
    • Most Online (within 30 mins)
      7,748
    Kristy2026
    Newest Member
    Kristy2026
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

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

      By knitty kitty · Posted

      @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

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      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.

      By trents · Posted

      Contact them.
×
×
  • 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.