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

Is Toasting Bread Time Consuming?

love2travel

Recommended Posts

love2travel Mentor
love2travel
Posted

I picked up a bakery loaf when I was last in the city as it looked good for a gluten-free loaf. So, the next day I put it (thawed) into my toaster oven and waited. And waited. And waited some more. My toaster oven has a timer so I timed how long it took. At 12 minutes the outside started to brown. After more waiting, while my hollandaise was congealing, I took a peep. At 16 minutes the top was sort of starting to brown here and there. At a whopping 18 minutes it was still mostly white with tinges of brown here and there. Sick of waiting and allowing my meal to cool, I took it out. So, I re-heated my hollandaise, warmed my egg and ham and voila - finally had sort of toast for Eggs Benedict. The next day I was smarter - I started the toast at the same time as the hollandaise. I bet it would take about 22 minutes for it to brown. Seriously! :lol: If someone had half an hour for lunch at work, it would be cutting it pretty close just for toast!!

Will time Genius and my own just out of curiosity. I KNOW it would be faster than that.

I told my husband this and he doubled over laughing. It is funny in a sick way.

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

Celiac.com Sponsor (A8-M):


mushroom Proficient
mushroom
Posted

Are you sure that is a toaster oven?

love2travel Mentor
love2travel
Posted
  • Author

Are you sure that is a toaster oven?

100% sure. :P

mushroom Proficient
mushroom
Posted

100% sure. :P

I'd take it back!

love2travel Mentor
love2travel
Posted
  • Author

I'd take it back!

It works well for everything else. Udi's toasted in just a few minutes (didn't time it but not long). It's the bread!

mushroom Proficient
mushroom
Posted

Well, gluten free does tend to take longer, but what kind of bread was that? It must have had an incredible amount of moisture in it, surely?

love2travel Mentor
love2travel
Posted
  • Author

Well, gluten free does tend to take longer, but what kind of bread was that? It must have had an incredible amount of moisture in it, surely?

I know! Isn't it strange? How much moisture can one stuff into one loaf of bread, anyway? <_<

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

Celiac.com Sponsor (A8-M):


mushroom Proficient
mushroom
Posted

I know! Isn't it strange? How much moisture can one stuff into one loaf of bread, anyway? <_<

I don't know. Look how much some butchers can stuff into a pound of hamburger meat :rolleyes:

kareng Grand Master
kareng
Posted

What kind of bread? I get a millet bread with carrot in it. It's yummy. A bit sweet and dense. It takes 2 times thru the gluten-free Red Toaster and it's still not crispy. Then I put a bit of cheddar on It and broil until it melts.

Takala Enthusiast
Takala
Posted

Was this an electric toaster, or did you have to gather wood and build a fire under it, first ? :P

navigator Apprentice
navigator
Posted

I make my own gluten free bread now and I've noticed similar - although I haven't timed it!! I stick it in twice and then the crust has gone brown but the rest hasn't. The texture changes enough to feel like toast rather than bread but still pale. Thought it was just my baking!! :)

navigator Apprentice
navigator
Posted

I've just toasted bread I made on Monday and it's a beautiful golden brown! I normally just keep enough bread to do 2 days and freeze the rest but I had enough left to do two slives at lunch today. There's the trick - eat fresh first 2 days and keep to the third for perfect toast :D

love2travel Mentor
love2travel
Posted
  • Author

What kind of bread? I get a millet bread with carrot in it. It's yummy. A bit sweet and dense. It takes 2 times thru the gluten-free Red Toaster and it's still not crispy. Then I put a bit of cheddar on It and broil until it melts.

This one was white rice and millet. To be honest I do not even know why I bought it as my preference is not for white rice products when I can help it. It does taste good and it looks good but I can make better. :P Most of us could!

Anyway, the dumb toast just wouldn't do anything! Stubborn stuff.

love2travel Mentor
love2travel
Posted
  • Author

Was this an electric toaster, or did you have to gather wood and build a fire under it, first ? :P

:lol::lol::lol::lol:

Maybe I should have mentioned the fire in my post??!!

love2travel Mentor
love2travel
Posted
  • Author

I've just toasted bread I made on Monday and it's a beautiful golden brown! I normally just keep enough bread to do 2 days and freeze the rest but I had enough left to do two slives at lunch today. There's the trick - eat fresh first 2 days and keep to the third for perfect toast :D

Oh, that sounds delicious! And perhaps therein lies the answer. My breads seem to toast far better but they are lighter and made with darker flours such as amaranth, sorghum, etc.

Happy Robbie Burns Day to you! :D

sa1937 Community Regular
sa1937
Posted

:lol::lol::lol::lol:

Maybe I should have mentioned the fire in my post??!!

Ummm...that might have helped! :P

I think bread that has milk in it also toasts better than that which has water for the liquid.

ciamarie Rookie
ciamarie
Posted

The bread I've made myself with rice flours, doesn't get brown at all, on the darkest setting in a toaster oven. It's a new toaster oven, to boot! But since it gets a bit crispy and hot, and the butter melts, I say 'good enough!'. I did just buy a loaf of Rudi's cinnamon raisin and nearly burned the 2 slices I toasted, with the setting a little under the darkest. I'll have to go a bit lighter with that next time. I suspect Rudi's has more starches than mine, otherwise I'm not sure why mine doesn't really toast at all.

navigator Apprentice
navigator
Posted

Oh, that sounds delicious! And perhaps therein lies the answer. My breads seem to toast far better but they are lighter and made with darker flours such as amaranth, sorghum, etc.

Happy Robbie Burns Day to you! :D

Thanks! Unfortunately got a wee virus so not able to celebrate it yesterday. Hopefully at the weekend I'll have a couple of drams of my favourite malt - Highland Park from Orkney- and my first taste of gluten-free haggis. :)

Gemini Experienced
Gemini
Posted

I picked up a bakery loaf when I was last in the city as it looked good for a gluten-free loaf. So, the next day I put it (thawed) into my toaster oven and waited. And waited. And waited some more. My toaster oven has a timer so I timed how long it took. At 12 minutes the outside started to brown. After more waiting, while my hollandaise was congealing, I took a peep. At 16 minutes the top was sort of starting to brown here and there. At a whopping 18 minutes it was still mostly white with tinges of brown here and there. Sick of waiting and allowing my meal to cool, I took it out. So, I re-heated my hollandaise, warmed my egg and ham and voila - finally had sort of toast for Eggs Benedict. The next day I was smarter - I started the toast at the same time as the hollandaise. I bet it would take about 22 minutes for it to brown. Seriously! :lol: If someone had half an hour for lunch at work, it would be cutting it pretty close just for toast!!

Will time Genius and my own just out of curiosity. I KNOW it would be faster than that.

I told my husband this and he doubled over laughing. It is funny in a sick way.

You made Eggs Benedict and didn't invite any of us over? :o

I have found that different breads take different toasting times but never that long! That must be some dense loaf of non-gluten! I have noticed that bakery made breads do take longer and it must be the moisture content. They are always pretty good so worth the wait. Genius doesn't take overly long but longer than some other store bought breads I have had. It's fresher bread, I think. However, my experience with toasting Genius was with an English toaster...a pop up one so it was different than my toaster oven at home.

Do you think gluten eaters have these in-depth discussions about toasters? :P

Gemini Experienced
Gemini
Posted

Thanks! Unfortunately got a wee virus so not able to celebrate it yesterday. Hopefully at the weekend I'll have a couple of drams of my favourite malt - Highland Park from Orkney- and my first taste of gluten-free haggis. :)

I just love the use of the word "wee" and think it ought to be incorporated much more into conversations. ;)

kareng Grand Master
kareng
Posted

Had to add this toast discussion to the list.

love2travel Mentor
love2travel
Posted
  • Author

You made Eggs Benedict and didn't invite any of us over? :o

I have found that different breads take different toasting times but never that long! That must be some dense loaf of non-gluten! I have noticed that bakery made breads do take longer and it must be the moisture content. They are always pretty good so worth the wait. Genius doesn't take overly long but longer than some other store bought breads I have had. It's fresher bread, I think. However, my experience with toasting Genius was with an English toaster...a pop up one so it was different than my toaster oven at home.

Do you think gluten eaters have these in-depth discussions about toasters? :P

It IS dense and pretty good. I have had better. Hmmmm...maybe I'd better put it into the toaster oven now in time for lunch in an hour and a half. It's hilarious having to plan when to put bread in the toaster oven so you have it finished on time.

I have a feeling that gluten eaters may not have quite this in-depth discussion about toasters and bread. However, my husband asks me how long my toast took that day. He still gets a kick out of it. I have toast rarely but don't want my Eggs Benedict/hollandaise to turn the bread into mush. So, in it goes - will see if it turns brown in 90 minutes. :lol:

Toaster oven makers, listen up - we need a separate setting for our gluten-free products. Hurry it up a little so we can get to work on time and get dinner on the table! :D

IrishHeart Veteran
IrishHeart
Posted

Do you think gluten eaters have these in-depth discussions about toasters? :P

Nope ---but they don't talk about poo either.

We have waaaaaay more fun apparently. :lol:

IrishHeart Veteran
IrishHeart
Posted

Love2 honey,

Our toaster takes forever, too. :rolleyes:

But 22 minutes? :blink:

Maybe that -55 below weather you live in is causing a toaster malfunction??

:lol:

IrishHeart Veteran
IrishHeart
Posted

Had to add this toast discussion to the list.

:lol: :lol: :lol:

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. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,331
    • Most Online (within 30 mins)
      7,748
    Kristy2026
    Newest Member
    Kristy2026
    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

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • 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.