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

gluten-free Bread Mixes

zoogirl

By zoogirl
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

zoogirl Rookie
zoogirl
Posted

Seems like every gluten-free bread, cake, cookie mix I find says it takes a heavy duty mixer to make. Are there any out there that don't? I wish I had the money to invest in one, but just don't right now. All I have is a hand mixer, but it's a good one.

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

Celiac.com Sponsor (A8-M):


pricklypear1971 Community Regular
pricklypear1971
Posted

A hand mixer is fine. Mixing by hand probably not as good. gluten-free bread mixes are watery vs. firm so you font need a jet engine to mix it.

shadowicewolf Proficient
shadowicewolf
Posted

Agreed, not a good idea to mix by hand at all.

sa1937 Community Regular
sa1937
Posted

For me a hand mixer is fine for quick breads, muffins, cake and cookies. But I honestly don't think I'd be able to make yeast breads without a stand mixer. I tried one loaf of sandwich bread with my hand mixer and it was a brick and the batter/dough climbed the beaters.

fantasticalice Explorer
fantasticalice
Posted

I just ruined my wisk attachment on my Kitchen Aide with peanut butter, sugar and some King Arthur flour. This flour is thick, my most excellent hand mixer can't really handle it. I bought mine refurbished, $150, at Thanksgiving. It's a gem and I'm looking at a grain mill attachment so I can grind my own grain.

sa1937 Community Regular
sa1937
Posted

I just ruined my wisk attachment on my Kitchen Aide with peanut butter, sugar and some King Arthur flour. This flour is thick, my most excellent hand mixer can't really handle it. I bought mine refurbished, $150, at Thanksgiving. It's a gem and I'm looking at a grain mill attachment so I can grind my own grain.

Oh, what a bummer!!! Maybe when you work with dough that heavy, you'll have to use the flat paddle attachment. I rarely use the whisk but then I don't bake that much except bread for which I always use the flat paddle.

So is your whisk totally ruined? I know replacement attachments are available.

pricklypear1971 Community Regular
pricklypear1971
Posted

Oh, what a bummer!!! Maybe when you work with dough that heavy, you'll have to use the flat paddle attachment. I rarely use the whisk but then I don't bake that much except bread for which I always use the flat paddle.

So is your whisk totally ruined? I know replacement attachments are available.

Ok, I've never tried a recipe with pb. That would do it.

I never use my whisk unless I'm whipping egg whites or it specifically says "whisk".

I always use the paddle thingy.

I use the dough hook for things like King Cake or the dough for ricotta pie - egg breads. Or any time a recipe says dough hook.

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

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

Funny, I mix just about everything by hand and it comes out fine. You just need to keep at it for a while and it takes a bit of work and elbow grease to mix stiffer doughs. About the only time I get out the electric mixer is for cake batter where you have to whip in a little air. (Whipped cream or egg whites too, of course.)

I just made a Glutino bread mix and realized I do a couple more things to make hand mixing work. Mix all liquid and dry ingredients well beforehand. If you're using yeast, proof it by adding it to the warm liquids. It should foam in a few minutes, which shows the yeast is dissolved and active. Grab a wooden spoon with a comfortable, round handle for stirring and get ready to do a bit of work. ;) Stir until everything is mixed really well and there are no lumps or pockets of flour. It works best to start in the center and gradually work towards the outside of the bowl, making sure all the flour gets moistened as you go. Mush clumps against the side of the bowl with your spoon if any form.

Remember that what you're trying to do with most gluten-free recipes is get a smooth batter with no clumps of flour and everything mixed well. There is no gluten to stir up and the gums pretty much absorb water on their own.

My grandma did just fine without a Kitchen-Aid and I'm just not inclined to buy yet another gadget.

love2travel Mentor
love2travel
Posted

I just ruined my wisk attachment on my Kitchen Aide with peanut butter, sugar and some King Arthur flour. This flour is thick, my most excellent hand mixer can't really handle it. I bought mine refurbished, $150, at Thanksgiving. It's a gem and I'm looking at a grain mill attachment so I can grind my own grain.

Whisk attachments are definitely not made for beating those ingredients and are best for beating egg whites or other very light things. :)

ETA Just realized that this has already been addressed above.

I make everything by scratch and, like Sylvia, find many things are easy to mix by hand or with a hand mixer but if you are serious about making breads and such stand mixers are so helpful. Plus you can get pasta maker and sausage maker attachments for the KA stand mixers that are brilliant to use.

Reba32 Rookie
Reba32
Posted

I wish I could afford a stand mixer. I used to have one. My ex-husband somehow got custody after the divorce :P

I have arthritis in my hands, so mixing and kneading bread by hand is pretty much impossible, and why I haven't attempted it yet. I sometimes can't even manage to scramble my eggs in the morning!

love2travel Mentor
love2travel
Posted

I wish I could afford a stand mixer. I used to have one. My ex-husband somehow got custody after the divorce :P

I have arthritis in my hands, so mixing and kneading bread by hand is pretty much impossible, and why I haven't attempted it yet. I sometimes can't even manage to scramble my eggs in the morning!

So sorry to hear about your mixer and arthritis. I got my KA stand mixer from eBay, saving about $200.

Pain is so difficult. I do not have RA but have a host of other things that are debilitating so I empathize with you. :(

Poppi Enthusiast
Poppi
Posted

I just ruined my wisk attachment on my Kitchen Aide with peanut butter, sugar and some King Arthur flour. This flour is thick, my most excellent hand mixer can't really handle it. I bought mine refurbished, $150, at Thanksgiving. It's a gem and I'm looking at a grain mill attachment so I can grind my own grain.

The whisk attachment on my Hamilton Beech heavy duty mixer snapped in a batch of gluten free cookie dough.

Reba32 Rookie
Reba32
Posted

Was the stand mixer you bought used? I'd be afraid of contamination.

I wonder if my Mum's KA food processor could mix and knead bread? hmmm....

Archived

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

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


  • Member Statistics

    • Total Members
      131,702
    • Most Online (within 30 mins)
      7,748
    Coach Chris
    Newest Member
    Coach Chris
    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

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Hi Christiana, Many thanks for your response.  Interestingly, I too cannot eat wheat in France without feeling effects (much less than in the US, but won't indulge nonetheless).  I also understand children are screened for celiac in Italy prior to starting their education. Wise idea as it seems my grandson has the beginning symptoms (several celiacs in his dad's family), but parents continue to think he's just being difficult.  Argh.  There's a test I took that diagnosed gluten sensitivity in 2014 via Entero Labs, and am planning on having done again.  Truth be told, I'm hoping it's the bromine/additives/preservatives as I miss breads and pastas terribly when home here in the states!  Be well and here's to our guts healing ❤️
    • Wends
      Inconclusive results

      By Wends · Posted

      Lol that’s so true! Hope you get clarity, it’s tough when there’s doubt. There’s so much known about celiac disease with all the scientific research that’s been done so far yet practically and clinically there’s also so much unknown, still. Out of curiosity what’s her dairy consumption like? Even compared to early years to now? Has that changed? Calcium is dependent in the mechanism of antigen presenting cells in the gut. High calcium foods with gluten grains can initiate inflammation greater.  This is why breakfast cereals and milk combo long term can be a ticking time bomb for genetically susceptible celiacs (not a scientific statement by any means but my current personal opinion based on reasoning at present). Milk and wheat are the top culprits for food sensitivity. Especially in childhood. There are also patient cases of antibodies normalising in celiac children who had milk protein intolerance/ delayed type allergy. Some asymptomatic. There were a couple of cases of suspected celiacs that turned out to have milk protein intolerance that normalised antibodies on a gluten containing diet. Then there were others that only normalised antibodies once gluten and milk was eliminated. Milk kept the antibodies positive. Celiac disease is complicated to say the least.
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      And thank you for your encouragement. I am glad that her body is doing a good job fighting it. I also just want clarity for her moving forwards. She was only 6 for the last round of testing and she's 10 now, so I'm also hoping that makes a difference. It was weird during her last round of testing though, because right before her biopsy, we'd upped her gluten intake by giving her biscuits made from straight up vital wheat gluten, and her labs actually normalized slightly (lower ttg and her ema went negative). Bodies just do weird things sometimes! lol
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      The first negative biopsy in 2021 just said "no pathological change" for all the samples, and the second one in 2022 said "Duodenal mucosa with mild reactive change (focal foveolar metaplasia) and preserved villous architecture." So I think Marsh score 0 in both cases, though it's not actually written in the pathology reports. I'm really hoping to get a clear positive result this time, just for her sake.  
    • Wends
      Blood results

      By Wends · Posted

      Hopefully the biopsy gives a conclusive and correct diagnosis for your daughter. Im in the UK and have been in the situation a few years ago of trying to rule celiac in or out after inconclusive results. Many symptoms pointing to it including the classic symptoms and weight loss and folate and iron deficiency. You have to play a waiting game. I also had the label of IBS and likely food allergy. Genetic test showed low risk for celiac but not no risk. It sounds like the Gastroenterologist is on it and hopefully will diagnose what it is correctly. Food hypersensitivity (allergy) can also cause similar symptoms and inflammation as well as mimicking IBS. Milk / dairy and wheat (cereal grains) being the biggest culprits. The “oesophagitis” and “gastritis” you mentioned can be caused by another gastrointestinal disorder called “eosinophilic gastrointestinal disorders”. These are named depending on which part of the gastrointestinal tract is affected. For example eosinophilic oesophagitis, eosinophilic gastritis, eosinophilic gastroenteritis, and more rare eosinophilic colitis. They are antigen (allergen) driven. When the blood test measuring anti-ttg antibodies is positive in absence of a positive ema test - which is more specific to celiac, this can also suggest food hypersensitivity (allergy). Usually delayed type allergy similar to celiac but not autoimmune if that makes sense. In this case the ttg antibodies are transient. Which happens. I’ve first hand experience. For info, evidence of villous atrophy too can be caused by food hypersensitivity. Not just by celiac disease. In Egid disorders the six food elimination diet, under a dietitian and gastroenterologist care, is the dietary protocol to figure out the culprit or culprits. Sometimes only two food elimination diet is used at first. The number one culprit is milk protein / dairy. Followed by wheat, eggs, soy, fish and seafood, and nuts. Most are only reactive to one food group or two. Most are only reactive to milk. Hope this is a helpful reply.
×
×
  • 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.