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

Bread Machine

mweinand

Recommended Posts

mweinand Newbie
mweinand
Posted

I tried making Red Mill's bread machine mix last night. It turned out really heavy and alittle doughy on the bottom.

I used the Quick setting and 1lb loaf with light setting. Any suggestions??

This weekend I am going to try to create my own bread recipe for the bread machine.....Please share if you have one that you like. The Red Mill's mix I bought was almost $6 - so I am hoping to not have to buy it all the time.

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

Celiac.com Sponsor (A8-M):


Ahorsesoul Enthusiast
Ahorsesoul
Posted

If this is Bob's Red Mill products you are talking about, I have yet to find any of their products to my taste. ICK ICK ICK

But that's a personal taste opinion.

ciavyn Contributor
ciavyn
Posted
I tried making Red Mill's bread machine mix last night. It turned out really heavy and alittle doughy on the bottom.

I used the Quick setting and 1lb loaf with light setting. Any suggestions??

This weekend I am going to try to create my own bread recipe for the bread machine.....Please share if you have one that you like. The Red Mill's mix I bought was almost $6 - so I am hoping to not have to buy it all the time.

Pamela's bread mix is not bad, and made some rockin' french toast. I too look forward to using my own recipes, if only to save $$.

purple Community Regular
purple
Posted

Just bumped into this recipe, has lots of comments:

Open Original Shared Link

Vamonos Rookie
Vamonos
Posted

The Bob's Red Mill Homemade Wonderful Gluten free bread mix works for me if I use 1/4 cup less milk than the suggested amount. I use the 1.5 pound loaf setting and the gluten free cycle if your machine has one. It also comes out fine in the regular white bread cycle, tho. The extra kneading won't hurt your finished product.

i also realized that I liked this bread a whole lot more with the crusts cut off! It is my favorite for good old peanut butter and jelly.

As for the high cost, Amazon has it for about $4.00/package if you buy the case with 4 packages and use the Amazon prime for free shipping.

OptimisticMom42 Apprentice
OptimisticMom42
Posted

Going without bread altogether for about 6 months greatly improves the taste of gluten free bread when you finally make some! :D

purple Community Regular
purple
Posted

Here is another recipe, its allergy friendly and Karina always has great recipes and loads of tips!

Open Original Shared Link

I made it once w/o a bread machine and baked it in a toaster oven. The loaf didn't rise enough but sure tasted great. I made croutons and my dh ate them all (hates gluten-free food) :lol:

Sorghum makes it taste like homemade gluten white bread.

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

Celiac.com Sponsor (A8-M):


larry mac Enthusiast
larry mac
Posted
Here is another recipe, its allergy friendly and Karina always has great recipes and loads of tips!

Open Original Shared Link

I couldn't use that link. Could you please check it? Thanks, lm

larry mac Enthusiast
larry mac
Posted
Going without bread altogether for about 6 months greatly improves the taste of gluten free bread when you finally make some! :D

I think it's been at least a year now. Maybe I should give it another shot.

best regards, lm

purple Community Regular
purple
Posted
I couldn't use that link. Could you please check it? Thanks, lm

Thanks! I fixed it, it needed a dot ;):blink:

Ahorsesoul Enthusiast
Ahorsesoul
Posted

I had to try the link several times before it worked. Maybe the server is busy.

purple Community Regular
purple
Posted

This link has lots of helpful bread making tips and some photos for oven baked bread:

Open Original Shared Link

I want to make her Almond Joy Impossible Pie, SOON! Her muffins look great too!

ciavyn Contributor
ciavyn
Posted

Update on bread mixes: I just made my second Pamela's loaf in my Kenmore bread machine, and it turned out PERFECT. I find myself actually craving the taste of this bread with just butter and honey on it. I'm going to use it for french toast, tomorrow, but I have to say - this is really good stuff, and I would like it whether or not it was gluten free. Well worth a shot in your bread machine. Follow the instructions EXACTLY, and it turns out very nice.

I found it for $5.25/bag at the grocery story (Giant in PA). I understand it's cheaper at the website-that-shall-not-be-named.

PS. Kinnikinnick buns and rolls from the freezer section are pretty tasty if you haven't tried them yet.

Lanie940 Newbie
Lanie940
Posted
Pamela's bread mix is not bad, and made some rockin' french toast. I too look forward to using my own recipes, if only to save $$.

I used Pamala's Pancake and Baking flower to make my favorite chocolate cake, just substituted the flour (instead of the wheat flour) and it turned out ok. It didn't rise as much as the traditional recipe,but i later checked the box of baking soda,it had expired, so maybe that was why. I'll need to get some new baking soda and some aluminum free baking powder. Pamala's had the xamthum gum already in the mix, Bob's doesn't. I'm planning on trying his Pizza dough mix sometime soon.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,026
    • Most Online (within 30 mins)
      7,748
    Amari Love
    Newest Member
    Amari Love
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Celiac getting dentures

      By Scott Adams · Posted

      Your experience is both shocking and critically important for the community to hear, underscoring the terrifying reality that cross-contamination can extend into the most unexpected and invasive medical devices. It is absolutely devastating that you had to endure six months of sickness and ultimately sustain permanent vision loss because a doctor dismissed your legitimate, life-altering condition. Your relentless research and advocacy, from discovering the gluten in MMA acrylic to finding a compassionate prosthodontist, is a testament to your strength in a system that often fails celiac patients. While the scientific and medical consensus is that gluten cannot be absorbed through the skin or eyes (as the molecules are too large to pass through these barriers), your story highlights a terrifying gray area: what about a substance *permanently implanted inside the body*, where it could potentially shed microparticles or cause a localized immune reaction? Your powerful warning about acrylic lenses and the drastic difference with the silicone alternative is invaluable information. Thank you for sharing your harrowing journey and the specific, severe neurological symptoms you endure; it is a stark reminder that celiac is a systemic disease, and your advocacy is undoubtedly saving others from similar trauma.
    • Scott Adams
      Dedicated gluten-free Restaurants in East Bay (near San Francisco):

      By Scott Adams · Posted

      Those are driving distance from me--I will try to check them out, thanks for sharing!
    • Scott Adams
      Fighting for a name

      By Scott Adams · Posted

      I am so sorry you're going through this bad experience--it's difficult when your own lived reality of cause and effect is dismissed by the very professionals meant to help you. You are absolutely right—your violent physical reactions are not "what you think," but undeniable data points, and it's a form of medical gaslighting to be told otherwise, especially when you have a positive HLA-DQ2 gene and a clear clinical picture. Since your current "celiac specialist" is not addressing the core issue or your related conditions like SIBO and chronic fatigue, it may be time for a strategic pivot. Instead of trying to "reprove" your celiac disease to unwilling ears, consider seeking out a new gastroenterologist or functional medicine doctor, and frame the conversation around managing the complications of a confirmed gluten-free diet for celiac disease. Go in and say, "I have celiac disease, am strictly gluten-free, but I am still suffering from these specific complications: SIBO, chronic fatigue, dermatological issues, and high blood pressure linked to pain. I need a partner to help me address these related conditions." This shifts the focus from a debate about your diagnosis to a collaborative plan for your current suffering, which is the help you truly need and deserve to work toward bouncing back.
    • NanCel
      Celiac getting dentures

      By NanCel · Posted

      Hello, no I had to have them re done and then used a liner over the top.  Many dentists are not aware of the celiac effects.  Best of luck.   There is other material, yet, very expensive.
    • sleuth
      Nicotine Gum For Gluten Symptoms.. Am I Crazy?

      By sleuth · Posted

      He is not just a psychiatrist.  He is also a neuroscientist.  And yes, I have already read those studies.   I agree with benfotiamine.  This is short term while glutened/inflammation occurs.  As I had already mentioned, these symptoms no longer exist when this phase passes.  And yes, I know that celiac is a disease of malnutrition.  We are working with a naturopath.
×
×
  • 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.