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 Maker

glutenfreegirl

Recommended Posts

glutenfreegirl Enthusiast
glutenfreegirl
Posted

Hi there,

Do most of you suggest buying a bread maker? Most premade breadswe have bought well..YUCK..and my kids are really missing sandwiches, well at least the ones not wrapped in lettuce or on rice cakes...lol your opinion is appreciated..to buy or waste of money?? Thanks

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

Celiac.com Sponsor (A8-M):


munchkinette Collaborator
munchkinette
Posted

Hi there,

Do most of you suggest buying a bread maker? Most premade breadswe have bought well..YUCK..and my kids are really missing sandwiches, well at least the ones not wrapped in lettuce or on rice cakes...lol your opinion is appreciated..to buy or waste of money?? Thanks

I used mine twice, then sold it. The benefit of a bread machine is that it does a lot of the kneading for you, but most gluten free bread mixes don't require kneading. I suggest trying a bunch of different bread mixes. I also make a lot of sandwiches with the thick homemade tortillas from the deli section at whole foods.

The only premade bread I think is good is Kinnickinnick.

AlysounRI Contributor
AlysounRI
Posted

I LOVE my bread machine.

I have a replaced my old one with a new deluxe zojirushi with the dual paddles.

I never, ever buy gluten-free bread from a store now and make it every week.

I use the programmable setting and, aside from some ones that sank, they most always turn out the be a beautoful tasty loaf.

RiceGuy Collaborator
RiceGuy
Posted

I've never had a bread machine nor have I used one. Bread is easy to make IMO, and gluten-free bread takes less work and time I think. Especially because, as munchkinette stated, gluten-free breads don't require kneading. They also don't require rising twice.

glutenfreegirl Enthusiast
glutenfreegirl
Posted
  • Author

I used mine twice, then sold it. The benefit of a bread machine is that it does a lot of the kneading for you, but most gluten free bread mixes don't require kneading. I suggest trying a bunch of different bread mixes. I also make a lot of sandwiches with the thick homemade tortillas from the deli section at whole foods.

The only premade bread I think is good is Kinnickinnick.

Good idea what are the tortillas called that you buy at WF??

glutenfreegirl Enthusiast
glutenfreegirl
Posted
  • Author

Also thank you AlysounRI and RiceGuy, pros and cons I love it...i think I will try to mixes first and if a no good for us then I will ck into the machines....

munchkinette Collaborator
munchkinette
Posted

Good idea what are the tortillas called that you buy at WF??

They are just the regular Whole Foods brand corn tortillas. They aren't the 365 ones from the factory, they are the ones made in house. They have them near the prepared foods section which is also the bakery section at my store. I suspect that cross contamination may be an issue for some people, but I have NEVER had a problem with the WF prepared stuff. (I'm sure some have.)

Honestly, if you live in a place with Mexican markets and delis, you can find better homemade corn tortillas there. Especially if the deli is southern Mexican or Yucatecan, because they really only use corn. (i.e. less risk for wheat contamination)

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

Celiac.com Sponsor (A8-M):


glutenfreegirl Enthusiast
glutenfreegirl
Posted
  • Author

They are just the regular Whole Foods brand corn tortillas. They aren't the 365 ones from the factory, they are the ones made in house. They have them near the prepared foods section which is also the bakery section at my store. I suspect that cross contamination may be an issue for some people, but I have NEVER had a problem with the WF prepared stuff. (I'm sure some have.)

Honestly, if you live in a place with Mexican markets and delis, you can find better homemade corn tortillas there. Especially if the deli is southern Mexican or Yucatecan, because they really only use corn. (i.e. less risk for wheat contamination)

great I will look thanks for posting...

Korwyn Explorer
Korwyn
Posted

Hi there,

Do most of you suggest buying a bread maker? Most premade breadswe have bought well..YUCK..and my kids are really missing sandwiches, well at least the ones not wrapped in lettuce or on rice cakes...lol your opinion is appreciated..to buy or waste of money?? Thanks

Yes. I got rid of our old bread machine and got a BreadMan Pro which has a gluten free setting. It makes some wonderful bread!

Mack the Knife Explorer
Mack the Knife
Posted

I was going to get one but it is so easy doing it by hand that I didn't think it was worth the cost.

Gluten free bread only needs to be mixed once and left to rise once. It isn't labour intensive. But you do need a good mixer with a strong motor.

The thing that takes time with gluten free bread is mixng the dry ingredients. Gluten free bread uses three or four different types of flour plus lots of other things. But this is the same whether you use a bread machine or not. I always mix several batches at once and keep them in the cupboard in ziplock bags (I put the yeast into the bag in its sachet so it stays fresh). Then you just take one out when you want bread, add the wet ingredients, mix, rise and bake. Easey peasey!

RiceGuy Collaborator
RiceGuy
Posted

Gluten free bread only needs to be mixed once and left to rise once. It isn't labour intensive. But you do need a good mixer with a strong motor.

I mix the dough by hand. Although I don't know of any reason why an electric mixer would make the bread better, I'd be interested to hear if anyone has tried both ways to see if there's a difference. As long as the dough is mixed thoroughly, would there be any difference?

sa1937 Community Regular
sa1937
Posted

I mix the dough by hand. Although I don't know of any reason why an electric mixer would make the bread better, I'd be interested to hear if anyone has tried both ways to see if there's a difference. As long as the dough is mixed thoroughly, would there be any difference?

The recipes I've tried all suggest mixing the bread for "x" number of minutes using the paddle attachment of a stand mixer. Before I bought my KitchenAid, I tried my hand mixer and the bread ended up like a brick...you know, the kind you could kill someone with. ph34r.gif

So are you saying that you just mix up the ingredients (like stir them together), let rise, bake and have the bread turn out without jumping through hoops?

I'm still looking for a recipe that tastes wonderful, not only on the day it's baked but after I've frozen slices in sandwich bags. I'm getting sick of toast. While I have quite a few different flours, I know I don't have all the types of flour you use. I'm almost at the point that I don't know if I want to invest more in flours. Any suggestions?

RiceGuy Collaborator
RiceGuy
Posted

So are you saying that you just mix up the ingredients (like stir them together), let rise, bake and have the bread turn out without jumping through hoops?

I'm still looking for a recipe that tastes wonderful, not only on the day it's baked but after I've frozen slices in sandwich bags. I'm getting sick of toast. While I have quite a few different flours, I know I don't have all the types of flour you use. I'm almost at the point that I don't know if I want to invest more in flours. Any suggestions?

Yes, that's all there is to it. I just make sure to mix thoroughly enough, which is basically a matter of continuing long enough. No special utensils, just a spoon. Though if the metal is flimsy it can bend when trying to mix a large amount of stiff dough.

As for a recipe, I can only suggest trying the method I posted recently. Fresh is always best, which is one reason why I like baking breads in a small dish most of the time. It's the right size for sandwich rolls, burger buns, etc. Plus it enables more experimentation without wasting a lot of ingredients in case it flops. You may be able to get away with using the flours you already have, but I can't be certain since it's been a long time since I've used most of the typically called for ones. Ivory teff imparts a nice flavor IMO.

To avoid taking this thread off-topic, feel free to post the flours you have in the Uprisings thread, and perhaps I can suggest a blend. But I think it'll be tough to match the performance of sweet potato flour. I read it was used during WWII to extend wheat flour while there was a shortage.

Incidentally, lecithin can help extend shelf-life of breads.

Mack the Knife Explorer
Mack the Knife
Posted

I mix the dough by hand. Although I don't know of any reason why an electric mixer would make the bread better, I'd be interested to hear if anyone has tried both ways to see if there's a difference. As long as the dough is mixed thoroughly, would there be any difference?

Lots of recipes tell you to mix it for anywhere from 3-10 minutes. I'm not keen to stand there stirring by hand for 10 minutes. I don't know why the length of mixing time always seems to be so long for gluten free bread.

My mixer is a good one and it gets a pretty good work out with my baking activities. Also, quite often you need to add more water than the recipe states depending on the brand of flour you use. Sometimes my mixer really struggles as it begins mixing and I have to add more liquid. A cheaper mixer might break.

RiceGuy Collaborator
RiceGuy
Posted

Lots of recipes tell you to mix it for anywhere from 3-10 minutes. I'm not keen to stand there stirring by hand for 10 minutes. I don't know why the length of mixing time always seems to be so long for gluten free bread.

My mixer is a good one and it gets a pretty good work out with my baking activities. Also, quite often you need to add more water than the recipe states depending on the brand of flour you use. Sometimes my mixer really struggles as it begins mixing and I have to add more liquid. A cheaper mixer might break.

I don't think I've ever mixed for 10 minutes. Binders like guar and xanthan generally take about 5 minutes to gel more or less completely, so I think this is the reason for the suggested mix time. There are some brands of guar gum which are courser, which extends the gelling time, so I suspect this may account for the ten minutes.

I have noticed too, that some flours, bean flours in particular, seem to develop a more stretchy consistency over time. However, I still think 5 minutes should be enough, especially for yeast breads, which will have plenty of time before the yeast causes a noticeable expansion.

  • 2 weeks later...
Friend Of Celiac Newbie
Friend Of Celiac
Posted

I LOVE my bread machine.

I have a replaced my old one with a new deluxe zojirushi with the dual paddles.

I never, ever buy gluten-free bread from a store now and make it every week.

I use the programmable setting and, aside from some ones that sank, they most always turn out the be a beautoful tasty loaf.

Hello :)

A friend of mine is a celiac and we have been making initial forays with the breadmaker. The Mark 1 was OK, but a bit sticky, though it tasted OK. It didn't rise all that well either.

So on to Mark 2. I was wondering if you would be so kind as to tell me what your recipe is, in the hope we can improve on the Mark 1?

Preferably we'd like to achieve egg-free as well, but one step at a time ;)

Juliebove Rising Star
Juliebove
Posted

I bought a cheap one and gave it a lot of use at first. I had one loaf come out. The rest did not. Also found that the loaves were shaped oddly. Not so good for sandwiches. Mine is in the garage now, gathering dust.

  • 5 months later...
kckilpat Newbie
kckilpat
Posted

Yes. I got rid of our old bread machine and got a BreadMan Pro which has a gluten free setting. It makes some wonderful bread!

Are you still happy with your BreadMan Pro? I've been trying to decide between that one and the Zojirushi brand. Thanks!

Archived

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

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


  • Member Statistics

    • Total Members
      131,549
    • Most Online (within 30 mins)
      7,748
    Blough
    Newest Member
    Blough
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.