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 commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      3

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

      I worried at one point on my journey whether I had MS, having many of the symptoms myself. However, my symptoms improved dramatically with high dose thiamine hydrochloride, Benfotiamine, and Thiamine TTFD. Thiamine deficiency symptoms overlap with MS symptoms, including changes on brain MRIs. Thiamine deficiency affected my eyes (light sensitivity),...
    2. 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...
    3. 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...
    4. 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...
    5. 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...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,328
    • Most Online (within 30 mins)
      7,748
    VerafromNJ
    Newest Member
    VerafromNJ
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • 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.