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mela14

Please Recommend A Bread Machine

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I've decided that I would like to purchase a bread machine but there are sooooo many out there on the market that I'm not sure which one ot get. Any suggestions?

I've also been attempting baking but have not been successful in that either. I've made recipes from scratch and others that are boxed that only need a few ingredients. All were horrible and had to be thrown out! Does anyone have a simple recipe for a sugar cookie. I substitue for egg, milk and soy.

Thanks,

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I bought one right after I was diagnosed and I bought the "best" I could find. I bought my from the Gluten Free Pantry. I got the #275 Zojirushi Home Bakery Supreme Bread Machine Model X-20. It is fantastic. I have used it for a year. The trick is that this machine lets you set the number and time of the rise cycles. Gluten bread rises 3x. Gluten Free bread only needs to rise once. It's fabulous. It is pretty expensive, but since I use it atleast once a month, it is worth it. I also mix pizza dough and other doughs in it, take them out, shape and bake in the regular oven. It's great. I highly recommend it. It came with a whole bunch of gluten free baking tips and recipes.

Not sure about avoiding all the allergens you have to watch out for, but the Gluten Free Pantry makes a pretty good cookie too. Check out their mixes. ;)

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I know that this has been such a big topic among celiacs, but I was surprised to see an article in the latest Living Without magazine. If you get it, the article is at the front in the "from the grapevine" section. If you don't have it, I could summarize the person's choices and why she picked the machine that she did--

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You need to go up a notch from the base models, but you do not have to spend the money for a high end machine. I have a Regal with an upright pan and a Toastmaster TBR15 with a horizontal pan. The Regal is ancient, but I bought the Toastmaster last month from QVC for $45.00 plus s/h. Both provide a great loaf. I use a recipe I found on one of the other bread machine posts (Laurie's with a slight modification of my own). It is so good that I bake a loaf every other day in my smaller pan. If all of us are going to be eating, I use the larger pan and use half again as much of each ingredient. I do not worry about the machine allowing two rises. It seems to come out fine if I just place it on the rapid cycle with a light crust setting.

Here is the recipe Laurie posted. I also add 1/4 cup of the bean flour mixtures like Bob's Red Mill gluten-free Flour. It provides a softer texture.

2 cups gluten-free flour (I use B. Hagman's - 2 parts brown rice flour, 2/3 part potato starch, 1/3 part tapioca flour)

1/3 cup ground flax seed

3 Tbs Sugar

2 tsp Xanthan gum

1 tsp salt

1.5 tsp yeast

2 Tbs Oil

2 Eggs

1 cup gluten-free buttermilk

This bread turns out great every time. It is great for grilled cheese sandwiches and for toast with cream cheese or jelly. Since we keep a gluten-free house, everybody here eats it whether they are celiac disease or not. Nobody has complained yet. You can also roll the dough out and make cinnamon rolls that are killer.

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Thanks Donna for you input....I'm waffling back in forth on what to buy..a Zojirushi or a low end one, but I want a horizontal one this time, no matter what brand it is.

This bread (cinnamon roll) recipe I'm anxious to try..(but have put it off trying to loose a little weight)....have you ever matched it against the Manna from Anna bread mix? Of course yours would be so much cheaper in the long run, especially since you make it so often.

Since I have a problem with dairy I think I'll sub the buttermilk with homemade DF kefir I make with rice or almond milk....it should give the same taste as buttermilk.

Mel, I'll look around..I think I have a sugar cookie recipe..gluten-free,DF,SF..but if I remember right the cookies spread out a lot when I baked them, if that doesn't bother you.

Kandee

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I tend to prefer everything from scratch, so I have only tried a few packages. Most of those I did when I was first diagnosed and had no idea what would work. I understand the dairy problem. All three of my kids had it for the first several years of life. We still joke about my youngest eating his cereal with coffee on it instead of milk. He still likes it...yuck! So many of the packaged mixes use the bean flour mixes. They have a great texture but my palate does not handle the strong taste well. I tend to use other flours and add a little of the bean flours for protein, nutrition, and texture.

Good luck with your search.

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I made these at Valentines Day and can't speak for how long they stay fresh because, well, they are LONG gone. We used Duncan Hines vanilla frosting and frosted them and then decorated with sprinkles and candy hearts.

1/2 C Butter

1 C Sugar

2 Eggs

2 Tbsp Milk

1 Tsp Vanilla

2 1/2 C Flour Mix**see below**

1 1/2 Tsp Baking Powder

pinch of salt

Cream together the butter and sugar. In a separate bowl stir in the Eggs, Milk and vanilla. In another separate bowl mix the dry ingredients together. Alternately add the Egg and Flour mixtures to the Butter/sugar mixture. AFter mixed together (I had to use my hands to knead it and blend it all together into a large ball) divide into 4 balls, then chill for 1-2 hours. Roll out onto floured surface (I used powdered/confectioners sugar instead of flour...YUM!!) and cut into shapes. Bake at 375 for 10 minutes.

**Flour Mixture:

2 1/2 C Rice Flour

1 C Potato Starch Flour

1 C Tapioca Flour

1/4 C Cornstarch

1/4 C Sorghum Flour (the original mix calls for bean flour)

2 Tbsp Xanthan Gum

ENJOY!!! We did....

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The Toastmaster is a horizontal loaf machine. It is great if you have multiples eating in your family. I use the smaller one if it will be just me.

If you get a machine with a horizontal loaf that is larger than 1 1/2 lb size, be sure to get one with more than one paddle so that the dough mixes well.

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