Jump to content

  • 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):

Awesome Bread Machine!

MrsNewman

Recommended Posts

MrsNewman Rookie
MrsNewman
Posted

I just made my 1st loaf of gluten-free bread this weekend & it was FABULOUS!! :D I found out that my bread machine even has gluten-free recipes in it (added bonus) and it made a nice, large loaf of bread. I love Udi's but it's the smallest bread I've ever seen. I used Bob's Red Mill Homemade Wonderful bread mix & I love the way it turned out. Some of the slices of bread (and the ends) weren't all that pretty so I made bread crumbs out of those to use later. The bread machine I have is West Bend 41300 Hi-Rise model that I got from Bed, Bath & Beyond but there's a pretty good price on Amazon for it HERE. I will be making all my own bread from now on!! Yum yum yum!

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

Celiac.com Sponsor (A8-M):


smmeri99 Rookie
smmeri99
Posted

i was just about to start a topic asking what a good bread maker is to invest in? I will check this one out for sure as I will be making my own from now on. Bread is way to small at a way to big of a price tag to not make my own!

sa1937 Community Regular
sa1937
Posted

Gluten-free bread has always been a challenge for a lot of us. I'm still experimenting to make a *perfect* loaf.

There have been some recent threads regarding bread machines. Near the upper right corner there is a google button...type in bread machines and I'll bet several will come up.

shadowicewolf Proficient
shadowicewolf
Posted

Bobs bread mix makes me bloat something fierce o.O

MrsNewman Rookie
MrsNewman
Posted
  • Author

Bob's is the only bread mix I've tried so far. Anyone tried any other ones? I'm trying to decide which I like best so I can buy in bulk online & get a discount.

smmeri99 Rookie
smmeri99
Posted

the only one i have tried is gluten free pantry french bread & pizza mix. i like it alot

sa1937 Community Regular
sa1937
Posted

I've only tried Bob's (the not-so-wonderful homemade bread mix as well as the raisin bread). I've heard good things about Gluten Free Pantry and also the Open Original Shared Link. I bought a pkg. of King Arthur but haven't tried it yet. Thus far I prefer to playing around with my own flours/starches and experimenting with making my own bread from scratch.

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

Celiac.com Sponsor (A8-M):


lilu Rookie
lilu
Posted

Sylvia- sorry if you've posted this elsewhere, but have you come up with your own flour blend? Will you share, if so?

sa1937 Community Regular
sa1937
Posted

Sylvia- sorry if you've posted this elsewhere, but have you come up with your own flour blend? Will you share, if so?

Lilu, there are as many flour blends as there are cookbook authors. Recently I've been using Jules Shepard's Free For All Cooking book and her all-purpose flour, which is already mixed. It's the first time I bought an already mixed flour. I think her flour is probably the same as her Open Original Shared Link from her earlier cookbook. You can pull up Open Original Shared Link and she shares a lot of recipes. She's also active on Open Original Shared Link

Another cookbook I like is Gluten-Free Baking Classics by Annalise Roberts. She also has a similarly titled book for bread machine recipes if you have one. From what I've tried so far, her recipes usually turn out well for me. I am hung up on bread so that's what I'm usually looking for in a cookbook.

Right now those are my go-to cookbooks and the ones I use the most.

Open Original Shared Link also has an already mixed flour. I bought it but haven't used it yet nor have I tried their bread mix but have a package of it in my pantry. I'm not usually into bread mixes.

Hope this helps a bit. I know others have their own preferred flour mixes they make themselves and/or already mixed flours they buy.

Sammyj Apprentice
Sammyj
Posted

Sylvia,

Thanks for the information. I signed up for Jules's News letter, and asked some questions on her blog. If she can help cut a recipe down to 4 rolls instead of large amount, I'm sold!

I don

sa1937 Community Regular
sa1937
Posted

Sylvia,

Thanks for the information. I signed up for Jules's News letter, and asked some questions on her blog. If she can help cut a recipe down to 4 rolls instead of large amount, I'm sold!

I don't need 16 Hamburger rolls at a time!

Did she send you a special introductory offer to try her flour with a couple of free e-books? If not, I'm sure you'll get one.

For the hamburger buns, I simply cut the recipe in half the first time I tried it and got 6 buns from it. I actually used a regular size spring-loaded ice cream scoop and a muffin top pan although I'm sure you could use a baking sheet. I put an ice cream scoop of dough in the muffin top pan, flattened and shaped it a bit. Made a bun the size I like it (not humongous). I found the recipe to be a bit wet so have been fiddling around with the ingredients.

Her pizza crust recipe is really good, too, and has been my go-to recipe lately. Since I prefer a slightly thinner crust, I use a 14" pizza pan instead of 12". Cute video on her blog about making it.

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. trents
      - trents replied to ThomasA55's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Iron loss and potential celiac.

      Welcome to the celiac.com community, @ThomasA55! Before I give my opinion on your question about whether or not you should undergo a gluten challenge, I would like to know how you react when you get a good dose of gluten? Are you largely asymptomatic or do you experience significant illness such as nausea and diarrhea? You mentioned intermittent joint...
    2. Joseph01
      - Joseph01 replied to bethmon's topic in Gluten-Free Foods, Products, Shopping & Medications
      14

      We Keep Getting Glutened With Vegetable Oil

      This is way past due for your post. I have Celiac and have been recovering for more than a year. Doing well. Used Essential oil to day to fry some chicken. Read the label all good. Then ate some chicken. Here comes the gluten reaction. I haven't had a gluten reaction since year. I am angry. I have been so careful with this crap and don't wan't any...
    3. ThomasA55
      - ThomasA55 posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Iron loss and potential celiac.

      Hey everyone. I'm a young adult who had very high iron in 2024. 64% saturation 160 ferritin. In 2025 I had far lower iron. 26% saturation and 130 ferritin. I know this is still in range but it seems to be a large drop. That combined with the fact that I developed some intermittent joint pain between the two years makes me wonder if I could be celiac. My dietary...
    4. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Edy's and Dreyer's ice cream

      Sigh. I posted this yesterday based on the Safeway website. I went back again today to their website to double check. On the page where they are selling Vanilla Bean flavor, it has a distinct Certified Gluten Free label. Other flavors on the Safeway website didn't have the gluten-free statement. Today I went into the store. None of the flavors I...
    5. knitty kitty
      - knitty kitty replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Edy's and Dreyer's ice cream

      Do keep in mind that many of the newly diagnosed have lactose intolerance. This is because the villi lining the intestinal tract are damaged, and can no longer make the enzyme lactAse which breaks down the milk sugar lactOse. When the villi grow back (six months to two years), they can again produce the enzyme lactAse, and lactose intolerance is resolved...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,086
    • Most Online (within 30 mins)
      10,442
    Joseph01
    Newest Member
    Joseph01
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • trents
      Iron loss and potential celiac.

      By trents · Posted

      Welcome to the celiac.com community, @ThomasA55! Before I give my opinion on your question about whether or not you should undergo a gluten challenge, I would like to know how you react when you get a good dose of gluten? Are you largely asymptomatic or do you experience significant illness such as nausea and diarrhea? You mentioned intermittent joint pain before you began experimenting with a low gluten diet. Anything else?
    • Joseph01
      We Keep Getting Glutened With Vegetable Oil

      By Joseph01 · Posted

      This is way past due for your post.  I have Celiac and have been recovering for more than a year.  Doing well.  Used Essential oil to day to fry some chicken.  Read the label all good.  Then ate some chicken.  Here comes the gluten reaction.  I haven't had a gluten reaction since year.  I am angry.   I have been so careful with this crap and don't wan't any set backs!!!!! Good luck to you with your post.   Celiac is HELL!
    • ThomasA55
      Iron loss and potential celiac.

      By ThomasA55 · Posted

      Hey everyone. I'm a young adult who had very high iron in 2024. 64% saturation 160 ferritin. In 2025 I had far lower iron. 26% saturation and 130 ferritin. I know this is still in range but it seems to be a large drop. That combined with the fact that I developed some intermittent joint pain between the two years makes me wonder if I could be celiac. My dietary intake of iron was pretty steady (mostly in the form of red meat). I did carnivore (therby eliminating gluten) for a bit after the second test and felt improvements in my joints and digestion. I still consume gluten occasionally socially, for religious reasons, and through cross contamination/food sharing. For these reasons, I would need to know if I had it, because although my lifestyle is low gluten its not at the strict level it should be if it turned out I was celiac. I will get a gene test first and hope I don't have DQ2.5,DQ2.2, or DQ8, but if I had any combination of those do you guys think I need proper screening through a gluten challenge / blood test? Other context. From 2024-2025, my b12 stayed about the same in the mid 600s folate went up slightly, but I heard it takes longer for celiac to affect the absorption of these. ANA negative, CRP low, ESR low.  I don't know how much noise exists around the saturation and ferritin, but it caught my eye and Celiac seemed like a possibility. I'm under no illusion that it is probable that I have celiac, only that it may be worth screening given my overall profile.   
    • Aretaeus Cappadocia
      Edy's and Dreyer's ice cream

      By Aretaeus Cappadocia · Posted

      Sigh. I posted this yesterday based on the Safeway website. I went back again today to their website to double check. On the page where they are selling Vanilla Bean flavor, it has a distinct Certified Gluten Free label. Other flavors on the Safeway website didn't have the gluten-free statement. Today I went into the store. None of the flavors I looked at, including Vanilla Bean, have a Gluten Free statement. Is it safe? Who knows. The ingredients are either safe or nearly safe (some have "natural flavor"). There are warnings about "contains milk and soy" but not about wheat - this implies they are safe, but again, who knows. On the other hand, every flavor I checked of their Slow Churn line of ice creams has wheat as an ingredient. 100% not safe.
    • knitty kitty
      Edy's and Dreyer's ice cream

      By knitty kitty · Posted

      Do keep in mind that many of the newly diagnosed have lactose intolerance.  This is because the villi lining the intestinal tract are damaged, and can no longer make the enzyme lactAse which breaks down the milk sugar lactOse.  When the villi grow back (six months to two years), they can again produce the enzyme lactAse, and lactose intolerance is resolved.  However, some people (both those with and without Celiac Disease) are genetically programmed to stop producing lactase as they age.   Do be aware that many processed foods, including ice cream, use Microbial Transglutaminase, a food additive commonly called "meat glue," used to enhance texture and flavor.  This microbial transglutaminase has the same immunogenicity as tissue transglutaminase which the body produces in response to gluten in people with Celiac Disease.  Tissue Transglutaminase (tTg IgA) is measured to diagnose Celiac Disease in blood tests.  Microbial Transglutaminase acts the same as Tissue Transglutaminase, causing increased intestinal permeability and inflammation.   New findings show that microbial transglutaminase may be able to trigger Celiac Disease and other autoimmune and neurodegenerative diseases.   Microbial Transglutaminase is not required to be listed on ingredients labels as it's considered a processing aid, not an ingredient in the U.S.  Microbial Transglutaminase has been GRAS for many years, but that GRAS standing is being questioned more and more as the immunogenicity of microbial transglutaminase is being discovered. Interesting Reading:  Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases https://pmc.ncbi.nlm.nih.gov/articles/PMC8537092/
×
×
  • Create New...