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Time For A New Toaster

dcns65

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dcns65 Apprentice
dcns65
Posted

We did replace our toaster with an inexpensive toaster and we hate how it toasts. We are finding the gluten free breads toast differently.

What brand of toaster do you like?

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sa1937 Community Regular
sa1937
Posted

I'm looking for the same thing! I've bought two toasters since I went gluten-free and don't like either one of them.

love2travel Mentor
love2travel
Posted

I bought myself a new crumb-free toaster oven as it is so nice to broil/heat, roast, etc. small quantities sometimes in addition to making toast. It is a Black and Decker and got it half price.

sa1937 Community Regular
sa1937
Posted

I bought myself a new crumb-free toaster oven as it is so nice to broil/heat, roast, etc. small quantities sometimes in addition to making toast. It is a Black and Decker and got it half price.

Is that the one that takes you 3 hours to toast two slices of bread? laugh.giflaugh.giflaugh.gif

love2travel Mentor
love2travel
Posted

Is that the one that takes you 3 hours to toast two slices of bread? laugh.giflaugh.giflaugh.gif

The very one! I was wondering whether that would be mentioned. That bread was something special, that's for certain. Thank goodness it only takes a few minutes for all other breads I've tried. :P

sa1937 Community Regular
sa1937
Posted

The very one! I was wondering whether that would be mentioned. That bread was something special, that's for certain. Thank goodness it only takes a few minutes for all other breads I've tried. :P

How could I forget? laugh.gif

ciamarie Rookie
ciamarie
Posted

I had an ancient (like 20 years old!) black & decker toaster oven. It still worked, but cleaning the inside was hazardous, it had sharp edges, and no slide out crumb catcher tray. After reading something on here I decided to bite the bullet and got a new one, also a black & decker. It's taking some getting used to, but cleaning is much easier! And I often also use it to warm up left-overs, which is why I prefer it over a regular toaster.

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fantasticalice Explorer
fantasticalice
Posted

We toast a LOT in our house and have a Red (heart healthy!) Hamiltion Beach Toastation.

My daughter eats Trader Joe's gluten-free bread and it leaves little BLACK, burnt crumbs. It needs

to be "swept" out daily with a little brush or it builds an awful crust fast. I keep the pan that

came with it on the oven grill all the times. There is a lot of fat

in this bread?! That's all I can come up with. Not so with Food For Life gluten-free English muffins.

Even though there is no nutritional value in either! My pet peeve....

Anyway, I would post a link but I haven't figured out how :(

You can see them on the HB website.

Nice unit, just what you want. Because of the gluten-free nature,

it will need to get replaced every 4-6 years. I got mine

on sale at K-Mart, $27 w/o tax. It has glass bulbs, which I

find far better than metal threads.

sa1937 Community Regular
sa1937
Posted

I'm looking for a plain ol' toaster...the pop-up kind. I don't need the bread to automatically lower itself or any fancy bells and whistles...no blinking lights or alarms to tell me that it's done. I had one that had a single long wide slot and now they're hard impossible to come by. It has to fit in my appliance garage so I don't want a toaster oven. I want a toaster that just toasts and does it well...you know, the kind they used to make years ago. I'm actually thinking perhaps no manufacturer knows how that's done any more. laugh.gif

Juliebove Rising Star
Juliebove
Posted

We got a cheap one. I think it was around $10. Toasts just fine. The only problems are that it isn't a cool tough and the gluten-free bread is so lightweight that it throws the toast and we then have to find it.

CeliacMOM78 Rookie
CeliacMOM78
Posted

We got a cheap one. I think it was around $10. Toasts just fine. The only problems are that it isn't a cool tough and the gluten-free bread is so lightweight that it throws the toast and we then have to find it.

I was in a gluten free restaurant and had a wonderful toasted sandwich. I asked how they toasted it and they told me that they just put it in a pan on the stove with NO butter or anything, just dry, and then flip it. That's what we do at home now, and we love how it comes out! :-)

CeliacMOM78 Rookie
CeliacMOM78
Posted

We did replace our toaster with an inexpensive toaster and we hate how it toasts. We are finding the gluten free breads toast differently.

What brand of toaster do you like?

I was in a gluten free restaurant and had a wonderful toasted sandwich. I asked how they toasted it and they told me that they just put it in a pan on the stove with NO butter or anything, just dry, and then flip it. That's what we do at home now, and we love how it comes out! :-)

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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