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

Cleaning A Breadmaker?

BeFree

By BeFree
in Coping with Celiac Disease

Recommended Posts

BeFree Contributor
BeFree
Posted

I know I have to get a new toaster, but is there any way to clean my breadmaker? I'm gonna be making a lot of my own bread, and those things are expensive. I'd like to be able to use it again.

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

Celiac.com Sponsor (A8-M):


Takala Enthusiast
Takala
Posted

No.

Jestgar Rising Star
Jestgar
Posted

Is there any way to buy replacement pieces for the parts that come into contact with the bread? Blade and pan, I guess.

BeFree Contributor
BeFree
Posted
  • Author

OK. My recipe book says, "Wash out your breadmaker between baking gluten-free and gluten-full bread." I thought that sounded a little dangerous.

Has anyone out there that lives in a gluten-free and non gluten-free household, actually tried this?

lemontree1 Rookie
lemontree1
Posted

Are there many places for crumbs to hide? I think most breadmakers are pretty basic- the pan the dough is in with a paddle or two is all that would touch the bread. I'd just soak the pan and blade, scrub the parts really good and maybe put it in the dishwasher. I think you could be able to get all the offending particles out.

Britgirl Rookie
Britgirl
Posted

Personally, I would donate it and buy yourself a new one. I know my regular breadmaker has flour and crumbs everywhere in it, not just in the paddle and tin.

Reba32 Rookie
Reba32
Posted

While I wouldn't necessarily recommend it, my friend up the street from me *did* make a gluten free bread for me for ritual in her non-gluten free bread machine. Both of her parents work in food preparation/manufacturing, in the QA dept. so they inspected her work before she started mixing. She also suffers from severe anaphalaxis (sp?), with a lot of things so she is more than aware of how important it is to not cross contaminate. She said she scrubbed everything really well, then stuck it through the dishwasher and then scrubbed it again. Not just the pan and paddle, but the inside of the machine too, (although the machine itself didn't go in the dishwasher obviously) so that nothing would "jump" into the pan while it was kneading.

I safely ate the bread, with no reaction whatsoever, and I'm fairly sensitive, reactions if I do get glutened are quick and quite painful.

Personally, when I went gluten free, I never bothered to use my old gluteny bread machine ever again. I now make it the old fashioned way, in the oven. It's pretty easy, there are a few good recipes in the forums here.

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

Celiac.com Sponsor (A8-M):


Strawberry-Jam Enthusiast
Strawberry-Jam
Posted

Kneading bread dough is the most fun part of bread. What is the point of a breadmaker? I never understood them. Making bread from stratch in a bread pan is pretty easy and doesn't take too long, really, unless it has to rise.

sa1937 Community Regular
sa1937
Posted

Kneading bread dough is the most fun part of bread. What is the point of a breadmaker? I never understood them. Making bread from stratch in a bread pan is pretty easy and doesn't take too long, really, unless it has to rise.

Generally speaking, gluten-free bread is not kneaded. At least I've never found a recipe that calls for it. Sadly, I am still looking for that *perfect* recipe.

Skylark Collaborator
Skylark
Posted

I cleaned up the breadmaker pan and paddle really well, and made sure the inside of the top of the breadmaker was really clean. (I was worried about old flour falling on my bread.) I didn't worry too much about the bottom of the machine by the heating coil because the bread never touches it. I don't make gluten bread any more so no new flour is going in the machine and I would NOT put gluten flour in it. (Wheat flour simply does not enter my house. Period.)

I haven't had any gluten issues with bread I've made in the machine. Mine doesn't knead gluten-free dough very well though because it tends to be pretty soft and wet so I find I get better bread baking it by hand.

Katrala Contributor
Katrala
Posted

Mine had some scratches in it (in the non-stick coating part) so we decided to get rid of it.

After last weekend I can say that a "I was diagnosed with celiac" yard sale makes customers feel like they've won the lottery. :)

BeFree Contributor
BeFree
Posted
  • Author

"After last weekend I can say that a "I was diagnosed with celiac" yard sale makes customers feel like they've won the lottery."

LOL...yeah I'm thinking I should get rid of it all and tell everyone I just want new kitchen things for Christmas. :)

Ooh a brand new clean kitchen for New Year's, I'm excited already!

desert rose Newbie
desert rose
Posted

I cannot tolerate any gluten. My husband on the other hand can eat anything he likes. I make my bread and he makes his bread. We share the same bread maker. I have never had a problem. We just wash out the basin as directed by the manufacturer. I hope this helps.

Strawberry-Jam Enthusiast
Strawberry-Jam
Posted

Generally speaking, gluten-free bread is not kneaded. At least I've never found a recipe that calls for it. Sadly, I am still looking for that *perfect* recipe.

then what's the point of the breadmaker??

I don't get it. seems like such a specialised tool that it's useless.

and I haven't made bread since going gluten-free so I don't know anything about baking gluten free bread. ...

sa1937 Community Regular
sa1937
Posted

then what's the point of the breadmaker??

I don't get it. seems like such a specialised tool that it's useless.

and I haven't made bread since going gluten-free so I don't know anything about baking gluten free bread. ...

While I don't have a bread maker, a lot of people do like them (some do have a gluten-free cycle or they can be programmed for just one rise). I debated between it and a KitchenAid stand mixer. I bought the mixer since I thought it would be more versatile...and I don't have room for both.

zero Newbie
zero
Posted

My philosophy is that if it is visibly clean then it is safe as long as it is dedicated to gluten free usage. If I go by the max recommended allowable gluten per day, then that can be easily seen. And if some how gluten is hiding in some type of crevice, it is not going to multiply like a bacteria so will only end up being safer with usage. I cleaned my bread maker thoroughly when I made the transition and have had no problem. As always, it is a personal decision.

BeFree Contributor
BeFree
Posted
  • Author

OK, it sounds like I could give it a try. I saw that there was a gluten-free section in the cookbook that came with my breadmaker, and I got excited & wanted to try the recipes.

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 Matthias's topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products...
    2. Matthias
      - Matthias posted a topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing...
    3. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen...
    4. Scott Adams
      - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that y...
    5. Scott Adams
      - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid mul...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,324
    • Most Online (within 30 mins)
      7,748
    mao5617
    Newest Member
    mao5617
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      IBS-D vs Celiac

      By Scott Adams · Posted

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Question

      By Scott Adams · Posted

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
×
×
  • 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.