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Breadmaker Issues

gotigers2008

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gotigers2008 Newbie
gotigers2008
Posted

My wife (who has celiac) got me a Sunbeam 5891 breadmaker for Christmas. She knew I had been eyeballing one in general and that's what she happened to pick up. It doesn't have a gluten-free setting on it like some of the other brands/models unfortunately. Last night, I tried to make her bread since she hasn't had any in months. I did a search on several forums and saw some people say they had luck with the expressbake setting and others say they just used the normal bread setting. I went with the normal setting. I was using Carol Fensters recipe for bread in a breadmaker (All her stuff has been great, I love her cookbook!). About 2 hours in it was looking great, had risen and was cooking. About 30 minutes left we glanced at it and it looked like someone had punched a hole in it and it collapsed.

I'm probably going to try the expressbake setting next time, but if anyone has any other tips/experiences, I'd love to hear them. She was still happy last night being able to eat bread, but I'd love to make it so she can eat a sandwich or something. :)

I'll do more trial and error if I have to, but even making it at home with the expense of gluten-free flours, it's not a cheap proposition testing recipes at times. Thanks!

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JNBunnie1 Community Regular
JNBunnie1
Posted
My wife (who has celiac) got me a Sunbeam 5891 breadmaker for Christmas. She knew I had been eyeballing one in general and that's what she happened to pick up. It doesn't have a gluten-free setting on it like some of the other brands/models unfortunately. Last night, I tried to make her bread since she hasn't had any in months. I did a search on several forums and saw some people say they had luck with the expressbake setting and others say they just used the normal bread setting. I went with the normal setting. I was using Carol Fensters recipe for bread in a breadmaker (All her stuff has been great, I love her cookbook!). About 2 hours in it was looking great, had risen and was cooking. About 30 minutes left we glanced at it and it looked like someone had punched a hole in it and it collapsed.

I'm probably going to try the expressbake setting next time, but if anyone has any other tips/experiences, I'd love to hear them. She was still happy last night being able to eat bread, but I'd love to make it so she can eat a sandwich or something. :)

I'll do more trial and error if I have to, but even making it at home with the expense of gluten-free flours, it's not a cheap proposition testing recipes at times. Thanks!

Try using a recipe that has a bit of flax meal in it. I find it helps hold things up. This was a yeast bread recipe?

gotigers2008 Newbie
gotigers2008
Posted
  • Author
Try using a recipe that has a bit of flax meal in it. I find it helps hold things up. This was a yeast bread recipe?

If I remember right. The base is a combination of tapioca, potato starch, and sweet sorghum. You then add in more potato starch, guar gum, xanthum gum, sugar, salt, baking powder. Then finally egg whites, milk, cider vinegar, butter.

Most things I've tried from book rise and look well (blueberry muffins look awesome!), this was just my first breadmaker experience. hehe

JNBunnie1 Community Regular
JNBunnie1
Posted
If I remember right. The base is a combination of tapioca, potato starch, and sweet sorghum. You then add in more potato starch, guar gum, xanthum gum, sugar, salt, baking powder. Then finally egg whites, milk, cider vinegar, butter.

Most things I've tried from book rise and look well (blueberry muffins look awesome!), this was just my first breadmaker experience. hehe

So it's not a yeast recipe? In that case, it doesn't need anywhere near as much 'rise time', it will do most of it's rising in the baking process. Yeast recipes need rise time, then bake. So try the express bakes function with this bread.

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