• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Bread Machine
0

15 posts in this topic

Hello - I am new to the Celiac world and find these forums extremely helpful for hints and ideas. I would like to know if anyone uses a bread machine? I have found two that offer a gluten free setting, but I am not convinced I need to spend the money yet. If anyone uses a bread machine, can you please give me some guidance?

Appreciate any comments.

Thanks

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I can tell you that I didn't want to spend the money for the expensive Zojirushi brand that gets rave reviews. I bought the Sunbeam 5891 model for about 1/4 the price.

It is described as "programmable" but really it has 10 pre-defined programs that you can only add time as an adjustment. You could argue whether that is really programmable. It doesn't not have a gluten-free program.

I mostly use it to make the Pamela's brand mix. It works great for that on the standard setting. I've tried some other brands with less success.

Bottom line is that if you think you'll really need/use the programmable features, buy a higher end machine but if you like the basic mix bread from Pamela's, a cheaper machine is sufficient.

As a more general statement, I'd recommend you look on Amazon for any model you are considering and read some of the reviews at each "star" level.

0

Share this post


Link to post
Share on other sites
I can tell you that I didn't want to spend the money for the expensive Zojirushi brand that gets rave reviews. I bought the Sunbeam 5891 model for about 1/4 the price.

It is described as "programmable" but really it has 10 pre-defined programs that you can only add time as an adjustment. You could argue whether that is really programmable. It doesn't not have a gluten-free program.

I mostly use it to make the Pamela's brand mix. It works great for that on the standard setting. I've tried some other brands with less success.

Bottom line is that if you think you'll really need/use the programmable features, buy a higher end machine but if you like the basic mix bread from Pamela's, a cheaper machine is sufficient.

As a more general statement, I'd recommend you look on Amazon for any model you are considering and read some of the reviews at each "star" level.

Hi - thnaks for taking the time to respond. have you tried making other breads - say from scratch?

0

Share this post


Link to post
Share on other sites

I make bread from scratch in my bread machine. For some reason my bread seams to turn out better in the machine. I spent the money to buy the Breadman Ultimate with a gluten free setting, but next time I buy a bread machine I would buy a cheaper model as long as I can program it. I never use the gluten free setting because it only has a 20 minute rise time. That is just not enough time, and I bread would be four inches tall.

0

Share this post


Link to post
Share on other sites
I can tell you that I didn't want to spend the money for the expensive Zojirushi brand that gets rave reviews. I bought the Sunbeam 5891 model for about 1/4 the price.

It is described as "programmable" but really it has 10 pre-defined programs that you can only add time as an adjustment. You could argue whether that is really programmable. It doesn't not have a gluten-free program.

I mostly use it to make the Pamela's brand mix. It works great for that on the standard setting. I've tried some other brands with less success.

Bottom line is that if you think you'll really need/use the programmable features, buy a higher end machine but if you like the basic mix bread from Pamela's, a cheaper machine is sufficient.

As a more general statement, I'd recommend you look on Amazon for any model you are considering and read some of the reviews at each "star" level.

I'm with Tim on this one. I bought one that wasn't programmable but had a gluten free setting. Then we figured out that we prefered the Pamela's mix which uses just the standard white bread setting . . . go figure. One of the other bread mixes that I used did the same thing . . . just used the standard setting. I do use the bread machine though. With the labor involved in gluten free cooking (I do a fair amount of baking), I'm happy to just dump the bread mix in and let it go. Otherwise, I always seem to be MIS-timing my rise/cook schedule with when I have to take or pick-up the kids from something or other and the bread machine, of course, doesn't need me to be there to do anything once I've hit the start button. Also, the bread machine just seems much more consistent. I always had sinking problems with my "from scratch cooked in the oven" breads.

0

Share this post


Link to post
Share on other sites
Ads by Google:


Before I changed my diet I used a bread machine.

Then I spent a few years nearly grainless.

Then when I started expanding my diet slowly, I used a lot of almond meal, so I was grinding it myself anyway in the blender.

I finally started scratch baking again. Started experimenting with all sorts of different gluten free flours. Used the oven, different pan sizes, I've purchased a new mixer and never even used it yet, instead, hand beating the batters.

Good grief, my metabolism finally started to process nutrients and now I can't possibly eat all the baked goods I could make if I were so inclined. I'm already up a jeans size. I feed them to my husband and still we couldn't go thru it without massive personal expansion, because I, alas, seem to have a knack. I take an old recipe, convert the thing, and the next thing I know there's a pan of several thousand tasty calories beseeching me to partake of it ! :ph34r: And I can't do much sugar, either.

I think a bread machine would be nice but I fear the consequences! :rolleyes:

0

Share this post


Link to post
Share on other sites

Here's my two cents! I make both bread machine & oven gluten-free breads. I love my Zo & it has never failed me. I don't always have the time to make from scratch bread so the Zo is a lifesaver for me.

I think if you work & have a family finding time to bake isn't always easy. For these times I think the bread machine. If you love to bake & have time the oven scratch bread is good as well.

I do recommend the Zo but know the Breadman works well also.

0

Share this post


Link to post
Share on other sites

I love my Zo and use it several times a week. It has instructions for programming for gluten-free bread in the manual. The timing works PERFECTLY for Lorka's bread--a recipe you can find on this site and Recipezaar. Can I tell you this bread is wonderful? The best recipe by far I've tried. I had a cheap bread machine before I was gluten-free and it was okay for mixing and rising but not for baking. It was too uneven.

0

Share this post


Link to post
Share on other sites

Hi, I'm a former gluteny oven and bread-machine (2 Sunbeams) baker and I'm now a gluten-free oven and Zo bread-machine baker. It was a step spending that extra, but I'll never go back. And it makes all kinds of other stuff, too.

:rolleyes:

0

Share this post


Link to post
Share on other sites

I have 3 bread machines....Zo, Oster, and Breadman...all were purchased at thrift stores for $15-$20, and all were unused. (I keep one at the house, one on the motorhome, and one for a spare.)There were no instructions, so I went online and obtained instructions for all models. I've been trying many bread recipes and haven't found the perfect one yet. I travel quite a bit and am always at a different altitude and I think that may affect the end result. Most of my sandwiches consist of a filling between 2 corn tortillas, or even 2 large leaves of lettuce, until I find the ultimate bread recipe.

Lorka's recipe did not work out well for me....made it twice and it turned out to be about 3" high, gummy, heavy, but quite good tasting! I ate it anyway. Mike Eberhart's Brown Honey Bread recipe has been the best result....oven baked...many ingredients, time consuming. Wonderful hamburg rolls, with a wheat like flavor. I will give Analise Robert's recipe a try next.

I used the machine also to make pizza dough....it worked out well. You really have to experiment with a machine and see what suits you best. I'd say go for a bread machine.

0

Share this post


Link to post
Share on other sites
Lorka's recipe did not work out well for me....made it twice and it turned out to be about 3" high, gummy, heavy, but quite good tasting! I ate it anyway. Mike Eberhart's Brown Honey Bread recipe has been the best result....oven baked...many ingredients, time consuming. Wonderful hamburg rolls, with a wheat like flavor. I will give Analise Robert's recipe a try next.

Strange, because that recipe for me turns out perfect every time for me. I do have a custom setting on my Zo that I cannot find this am! This will drive me crazy until I do. I got the setting with my machine. It does not have a second knead and rise. I have never turned out a good loaf using the traditional 2 knead and rise periods like for gluten breads. I will find it and post it.

0

Share this post


Link to post
Share on other sites

None of my machines have a special setting to interrupt the bread cycle in order to have just 1 knead and 1 rise, and I think that may be part of the problem. I'm ready to buy a 4th machine...one that can be manually programmed for 1 knead and 1 rise.

I do have a "quick" setting on 2 machines, will have to check the manual to see if that cycle may be a better choice.

0

Share this post


Link to post
Share on other sites

For most of my life I've been baking bread....I used to make my homemade whole wheat bread for my family, 4 - 5 loaves a week, 52 weeks a year. Until now I've never used a bread machine. In fact, I secretly sneered at them! :P

I guess part of it was that I loved the physicality of kneading the dough....it really made you feel like you were accomplishing something! But gluten free breads can't be kneaded, which is a drag. :(

Anyway, a few days ago I purchased the Zojirushi BBCC X20, and I simultaneously bought Annaliese Robert's book on gluten free breads for the Zo, along with a case of the new Pamela's Amazing Gluten-Free Bread Mix. Wow! I'm in love!! My family is SO happy with Pamela's bread, and I plan to try some of Annaliese Robert's recipes next weekend.

My 2 cents.... :)

0

Share this post


Link to post
Share on other sites
None of my machines have a special setting to interrupt the bread cycle in order to have just 1 knead and 1 rise, and I think that may be part of the problem. I'm ready to buy a 4th machine...one that can be manually programmed for 1 knead and 1 rise.

I do have a "quick" setting on 2 machines, will have to check the manual to see if that cycle may be a better choice.

You can remove the paddle after the first kneading cycle. I do that even with my machine so that the hole in the bottom of the bread is smaller. ;)

0

Share this post


Link to post
Share on other sites

After 3 1/2 years of close to twice (sometimes thrice) weekly use, my Breadman Ultimate Pro breadmaker broke. I do still make bread in the oven, but our bread use has cut down dramatically to less than once a week. Our whole household is gluten free, and we both work from home, so we eat a lot here! There's nothing better sometimes than dumping all the ingredients in just before you go to bed and the next morning you slice it for your kids lunch. For convenience sake, it's worth every penny.

And when I had one, after the first mixing and kneading cycle, I would pull out the paddle, too (as long as I was awake that is :) )

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,460
    • Total Posts
      930,681
  • Member Statistics

    • Total Members
      63,884
    • Most Online
      3,093

    Newest Member
    Mato Sapa
    Joined
  • Popular Now

  • Topics

  • Posts

    • Vegetarian here too, celiac really makes it tough as all the Quorn meat replacement products bar the odd one or two are out Then there's all the scare sites saying only paleo type diets will repair your insides but guess what they're all heavily meat / fish based. @Ennis_TX has some good ideas for meals
    • Wow guys just read all the replies Thankyou all so much!!! There are so many things you've all said that has triggered a light bulb in my little head!  The glasses may not be clean!!  I will put this to a test. One night I'll stick to bottles of cider (double checked are gluten-free)  another I'll try the Gin or William chase vodka if I can find it! And see the effects. if I loose many days due to these not working I'll see a practitioner and see what the deal is!  Before I was diagnosed at Coeliac... I went to a herbalist who did a test and said corn is funny on my body!!! But then 18months later (when I became incontinant and lost a lot of weight) my bloods came back positive (after begging the docs and telling them it wasn't IBS)  i don't tend to snack at bars on food but I must admit I never thought it could be the way it's served!!  The humour and information has made me feel so much better  thanks all  xxx
    • Hey Matt  thanks for your reply fellow Brit! I this is very interesting... I am very sensitive to cross contamination... e.g. A sieve wasn't washed properly when I lived at my mums so when I had drained my gluten-free pasta .. I hadn't even eaten the dish before I started to pass out and go dizzy and hot .. calling for my bf and mum ( they had a great team going when I would have an episode) it's horrendous!  The fatigue is something I imagine every coeliac suffers with! I have to nap a lot.  Ok so the booze I drink most of is -processo -amaretto -vodka, wine, cider (very rarely)  when I drink at home I'm fine!!!  I wonder if it's cross contamination from the bar or the level of alcohol?!  I also had a jäger bomb shot on Friday (looked it up and a lot of people say it's gluten-free)  it's a hard live but someone's got to do it!!  Thanks for the reply!  When you get poorly from gluten (and the other evil candidates) are you so bad you can't function and feel your body is about to snap?  Kind regards  steph 
    • Hi Steph and welcome I'm yet another Brit, funny how the alcohol threads flush us out I don't drink now but after a big night I used to get truly savage all day hangovers, much worse than those of my friends. They could include splitting headaches, vomiting, nausea, a 'fuzziness' in my head, sweats etc.  After I put the pieces together and went gluten free I had a 'big night' on cider only and the next day was a revelation. What I'd thought was a 'normal' hangover was, for me at least, anything but. With gluten out of the equation hangovers were a breeze! The difference was mind blowing and just one more example of how gluten had been messing with me over the years. So when I read your post my first thought was that there was some trace gluten contamination going on. However: Obviously you've been at the diet for some considerable time now and know the score. I know Coeliac UK are firmly of the opinion that all spirits are safe but some (note some this a contentious one :D) members here will tell you they react to gluten based grain spirits for instance which distillation should render safe.  Then there's the dangers of shared lines if you're drinking say Strongbow in a pub as alluded to above. Lastly it its wine, there's the often cited but maybe apocryphal these days 'flour to seal the casks' possibility. Finally there's bar snacks, maybe a brand of nuts etc that you snack on that may have changed their production process? I'm sure you've thought of these already, but it may be useful if you post your alcoholic drink choices / bar snack of choice up here maybe someone will have some input?.   The second thing which leapt out was: Would you class yourself as super sensitive to cross contamination etc? Firstly that would make the cross contamination theory more compelling. You could test that out by having a drink at home under controlled circumstances to see whether the same issue arises? That could also answer the quantity question. Does one safe drink trigger it, two, three etc? Finally, and this is one that I find difficult, knowing you have the gluten issue may lead you to assume it's that when it could be something else. I tend to attribute EVERYTHING in the world to gluten these days due to it being able to affect me in so many different ways. Crisis in Korea? Gluten. Russian tanks massing on the Ukrainian border? Check their wheat intake. Global warming? etc. So it may make sense to pursue some other ideas at the same time. Try:  http://goaskalice.columbia.edu/answered-questions/suddenly-drinking-alcohol-makes-me-sick http://www.steadyhealth.com/topics/very-abnormal-hangovers-thinking-it-could-be-allergy-to-alcohol and a doctor's answer: http://www.steadyhealth.com/medical-answers/abnormal-reactions-to-alcohol Cheers Sorry, best of luck! Matt  
    • Similarly, I've been vegetarian for 25+ years.  A 2015 Nature study connecting emulsifiers with microbiome changes has me wondering about the processed foods that I ate in the past, and I wonder about the wisdom of eating as much seitan as I did.  I mostly prefer my post-diagnosis diet since it forces me to consider every ingredient and to cook from scratch more.
  • Upcoming Events