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

Schar Classic White Bread Mix

NJDeVriese

Recommended Posts

NJDeVriese Newbie
NJDeVriese
Posted

Has anyone been successful in making the Schar Classic White Bread Mix in a bread machine? If so, did you follow the directions on the box exactly or modify it because my dough always seems alittle too thick for the paddle to turn and the bread never turns out right. Thanks!

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

Celiac.com Sponsor (A8-M):


Darn210 Enthusiast
Darn210
Posted

I only tried it in the machine once and I just wanted to report that I had the same experience as you.

NJDeVriese Newbie
NJDeVriese
Posted
  • Author

I know right?! It's crazy. I absolutely love all other schar products. Premade bread, rolls, pasta and deserts. But something is up with that recipe. It needs altered. Maybe a master chef could chime in. The problem is that with the recipe the dough is VERY thick. I use a Cuisinart convection bread maker and usually it does a great job with mixes on the gluten free setting. It always ends up with a PALE flaky white crust....

  • 4 months later...
Zori Newbie
Zori
Posted

Hi,

I saw this thread now and I'd like to give you my advice for this recipe. I always use "Schar"'s flour mixtures, especially the all-purpose flour. I just love it! Wich ever recipe I want to convert in gluten-free I never fail with that flour.

When I make the Classic white bread (not only in the bread machine, but always) I ommit 3-4 tbsps from the flour mixture and I substitute it with soy flour or chickpea flour. These two flours, if added to the normal flour mixture, give softness to the final product, and keep it fresh longer.

I hope this tip will help you:)

  • 4 years later...
Kharma Newbie
Kharma
Posted

I made the Schar's bread in a breadmaker last night (I was out of my usual Glutino Favorite Sandwich Bread mix so had to pick this up at the store). I did some stirring in the machine with a spatula a couple of times to make sure all the dry was incorporated. I was also a little heavy handed with the oil, probably closer to three tablespoons than two. 

 

It came out well, but not browned. That off-white crust was kind of unappetizing, so I dumped it out of the pan, rubbed a little butter on the top and stuck it in the convection oven at 325 degrees for about fifteen minutes. It would have been less but I hadn't anticipated the need so hadn't pre-heated the oven. 

 

After that it was lovely! It had a San Francisco sourdough consistency (and almost taste) that I have missed. I probably won't buy it regularly, it's $3 more per loaf than the Glutino, but for an every-now and then treat, sure.

 

Until I figure out the recipe, that is . . . 

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. Scott Adams
      0

      Fluffy Coconut Banana Pancake—Baked, Gluten-Free, and Family-Style

    2. elisejunker44
      - elisejunker44 posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      Schar's products contain wheat!

      I have enjoyed Schar's gluten free products for years. However, some items Do contain Wheat and are not clearly labeled on the front. Indeed the package states 'gluten free' on the front, and it is not until you read the ingredient label that one see's wheat as the first ingredient. Some celiacs may be willing to take a chance on this 'gluten free...
    3. knitty kitty
      - knitty kitty replied to HectorConvector's topic in Related Issues & Disorders
      322

      Terrible Neurological Symptoms

      Thiamine Mononitrate is "shelf stable" and won't break down easily when exposed to heat, light and over time. This makes it very hard for the body to absorb and utilize it. Only thirty percent is absorbed, less is utilized because it takes additional thiamine to break it down. Thiamine Hydrochloride is great. Benfotiamine is wonderful, too. Retaining...
    4. Known1
      - Known1 replied to Known1's topic in Introduce Yourself / Share Stuff
      20

      Diagnosed Marsh stage 3C in January 2026

      Thanks again, I'll keep pressing on. 🤞
    5. knitty kitty
      - knitty kitty replied to Known1's topic in Introduce Yourself / Share Stuff
      20

      Diagnosed Marsh stage 3C in January 2026

      @Known1, Search for "niacin flush fades the longer you use it" and "Niacin flush worse if deficient". It takes a couple to three weeks for the body to adjust and you're at that point now, so things should improve. Riboflavin makes the neon color, which glows under black light. If not absorbed, excreted. Absorption of riboflavin will improve...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,597
    • Most Online (within 30 mins)
      7,748
    Caroline Alexandria
    Newest Member
    Caroline Alexandria
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Upcoming Events

  • Posts

    • elisejunker44
      Schar's products contain wheat!

      By elisejunker44 · Posted

      I have enjoyed Schar's gluten free products for years. However, some items Do contain Wheat and are not clearly labeled on the front. Indeed the package states 'gluten free' on the front, and it is not until you read the ingredient label that one see's wheat as the first ingredient. Some celiacs may be willing to take a chance on this 'gluten free wheat', but not me. I strongly feel that the labeling for these wheat containing products should be clearly labeled on the front, with prehaps a different color and not using the 'no gluten symbol on the front. The products are not inexpensive, and also dangerous for my health!
    • knitty kitty
      Terrible Neurological Symptoms

      By knitty kitty · Posted

      Thiamine Mononitrate is "shelf stable" and won't break down easily when exposed to heat, light and over time.  This makes it very hard for the body to absorb and utilize it.  Only thirty percent is absorbed, less is utilized because it takes additional thiamine to break it down.   Thiamine Hydrochloride is great.  Benfotiamine is wonderful, too.   Retaining water, edema, is a symptom of low thiamine.  I'd bloat up like a puffer fish.   The ingrown toenail problems I had that I attribute to Niacin deficiency and Vitamin C deficiency.  My toenails curled in and grew thick and yellow, thickened heels.  It was awful.   So glad you're going to give thiamine hydrochloride a try!   Let me know how it goes.  You may feel worse before you feel better, the thiamine paradox, but it does clear up.  It's like a car back firing if it hasn't been run for a while.   Thiamine and benfotiamine: Focus on their therapeutic potential https://pmc.ncbi.nlm.nih.gov/articles/PMC10682628/
    • Known1
      Diagnosed Marsh stage 3C in January 2026

      By Known1 · Posted

      Thanks again, I'll keep pressing on.  🤞
    • knitty kitty
      Diagnosed Marsh stage 3C in January 2026

      By knitty kitty · Posted

      @Known1, Search for "niacin flush fades the longer you use it" and "Niacin flush worse if deficient".   It takes a couple to three weeks for the body to adjust and you're at that point now, so things should improve. Riboflavin makes the neon color, which glows under black light.  If not absorbed, excreted.  Absorption of riboflavin will improve as the body starts healing the intestinal lining and villi grow back.   You could skip the multivitamin instead.  
    • HectorConvector
      Terrible Neurological Symptoms

      By HectorConvector · Posted

      The conversion factor for mg/dl and mmol/L is 18. So 5 = 90, 7 = 126, and so on. In the US, blood sugar regulations now are the same as what we use in the UK except for this difference in units. In terms of how they compare in the past, the numbers today that I quoted are stricter than they used to be. Blood sugar numbers for +1 and +2 hour postprandial are measured from the beginning of a meal in these official numbers. In regards to the thiamin supplement I have: it says it is thiamine mononitrate. I had not until now been aware there were different types (it seems I find that is the case with everything, including the magnesium I take!) and this one I have is the only one available in my local stores. I know it makes my pee smell strong when I take it which would seem to indicate my body is absorbing enough that the remainder gets ejected, but I could be wrong. Of course, I'm willing to try anything reasonable to correct this long standing condition, whatever it might be so I will try and get thiamin hydrochloride. Back on the note of diabetes (potentially) I haven't had the blood test for a while and I did notice ingrown toenail type infections a few times in the last 3 years that kept coming back. I heard that diabetes caused high urination. But eating sugar and elevated blood sugar causes the opposite in me. If I eat a lot of sugar I retain water, like big time. If I ate a bunch o sugar in the afternoon say, I can produce little enough urine that I can go over 12 hours and have nowhere near enough urine to need to void in that time or longer which seems abnormal.       
×
×
  • 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.