Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Bread Maker Recommendation (breadman gluten-free Cycle)

Sterndogg

Recommended Posts

Sterndogg Apprentice
Sterndogg
Posted

I'd like to start baking bread from scratch and obviously will need a bread maker. I just saw this one on Amazon with a built-in gluten-free cycle. Is this a gimic or does it actually work?

Open Original Shared Link

Has anyone used this one, or can recommend a bread maker that isn't too fancy and user-friendly?

Thanks,

Adam

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

Celiac.com Sponsor (A8-M):


mamaw Community Regular
mamaw
Posted

I love the zoriushi......(misspelled)

hez Enthusiast
hez
Posted

I have the cusinart bread maker that also has a gluten-free cycle. I like it but have only tried mixes in it. My only complaint is that you have to keep it on light crust (not medium or dark) otherwise it burns the bread.

Hez

sparkles Contributor
sparkles
Posted

How is the gluten free bread cycle different? I just use a regular bread maker (not a really expensive model) and I think my bread turns out great. It smells great and tastes okay. I can even use it to make sandwiches that don't have to be toasted. The crust does get a little brown... but that is okay. There is a control on it for light crust though I haven't tried it yet. I have made both yeast and quick breads in it. My husband got me one for my birthday as the old one had been glutened.

Judyin Philly Enthusiast
Judyin Philly
Posted

I can't believe it..i was going to get this one today

the Breadman TR875 2lb w/ gluten-free cycle sounds good.

wish there were others who had purchased it so we'd know for sure.

the consumer report said it was ok.

my chrio was trying to get me to get one as they are cheaper now.

I don't have alot of kitchen shace, none actually..

so need a small on.

She was saying that at $7 to $8 a loaf w/12 slices of gross bread would pay for itself after maybe 10 loaves

of bread :lol:

think there was a c/o for $20 off anything in bedbath and beyond

if it hasn't expired.

judy

Pilgrim South Rookie
Pilgrim South
Posted
I'd like to start baking bread from scratch and obviously will need a bread maker. I just saw this one on Amazon with a built-in gluten-free cycle. Is this a gimic or does it actually work?

Open Original Shared Link

Has anyone used this one, or can recommend a bread maker that isn't too fancy and user-friendly?

Thanks,

Adam

Hi,

We have tried all sorts of bread makers and have found the Zojirushi to be the best. It cooks the bread all the way through without burning it (a problem in some). You just put the ingredients in it and forget about it. We make bread from scratch, plus use prepared mixes such as Bob's Red Mill, Pamela's etc. We also make multiple loaves of bread in the oven, hamburger and hot dog buns and cinnamon rolls, all from the same mixes. The Zojirush is more expensive but it will out last other machines, including the non stick finish on the pan and 2 bread mixer blades on the bottom. It makes a nice large loaf that looks, tastes and feels like a normal loaf of bread. I put all the ingredients into the machine, push one button (it hold your settings in its memory) and when its done take it out. I then put it upside down on a cooling rack, where it pops out (after manipulating the 2 mixer blades on the bottom just a little). When its totally cooled I slice it and put it into freezer bags, maybe 4 slices at a time to take out and use when needed. It keeps longer this way, as gluten free bread is always the best the day it is baked. Oh yes,.. that is.. I put what is "left of the bread" the day I bake it if our 18 year old son is home. :) It has a way of disappearing really fast if he smells the bread. :)

There are many bread machines that will make gluten free bread just fine, but I really think for the long haul, meaning what is more economical, lasts the longest, holds up the best, is easy to use, makes great bread-every time, the Zojirushi pays off the best. I have had experiences with other machines where they didn't mix well and I had to actually mix the bread before putting it into the machine, reset and turn on the bake time again (every time) after it was done because the bread wasn't done in the middle (falls in the middle when you cool it), overflowed into the machine as it was rising, burn the bread (because baking pan was too thin), etc. and etc. Our opinion is that the Zojirushi is worth the extra money and even having to save up for a time to get it if need be. I wonder if they know how many gluten free bread bakers love their machine? Hope this helps.

momandgirls Enthusiast
momandgirls
Posted

Just another vote for the Zojirushi - we love it. The best price for it, I found, was on Amazon.

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

Celiac.com Sponsor (A8-M):


breann6 Contributor
breann6
Posted

i recommend the zojirushi too. i bought the zojirushi about three weeks ago after it being highly recommended here and I LOVE it. its super super easy to use, i just dump the bread out and freeze in ziploc bags like another poster. i have never owned any other bread maker but have a friend with the cuisinart and she wants the Zojirushi after just six months her cuisinart is giving her issues....

zojirushi plus pamelas amazing bread (sweet recipe) mix is delicious!! it taste as close to honey wheat as anything i have tried so far :)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,090
    • Most Online (within 30 mins)
      7,748
    Kerischultz
    Newest Member
    Kerischultz
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Years of testing - no real answers

      By trents · Posted

      Thanks for following up with us on the results. This might be helpful to you now:  
    • Kiwifruit
      Years of testing - no real answers

      By Kiwifruit · Posted

      Hi I just wanted to update you all and let you know that I finally have my diagnosis. 2 weeks ago I had my third gastroscopy and the biopsy confirmed the damage. Thank you for giving me the information I needed to advocate for myself when I a was a feeling so lost!
    • Scott Adams
      Celiac Disease and Mild Chronic Gastritis

      By Scott Adams · Posted

      I agree that the gastritis may go away after you've been on a gluten-free diet for a while. If you are concerned, it might make sense for you to do a follow up biopsy after  a year or so on a gluten-free diet. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Scott Adams
      Testing for celiac

      By Scott Adams · Posted

      Getting tested for celiac disease is a valid concern, especially given your history of microscopic colitis and the potential risks associated with undiagnosed celiac disease, such as cross-contamination, nutrient malabsorption, and increased cancer risk. Since you’ve been gluten-free for years, reintroducing gluten for the standard celiac blood tests or endoscopy would be challenging, as it requires consuming gluten for several weeks to months, which could worsen your symptoms and disrupt your daily life. Gene testing (HLA-DQ2 and HLA-DQ8) through a lab like EnteroLab could be a helpful first step. While these genes are present in nearly all celiac patients, having them doesn’t confirm celiac disease—it only indicates genetic susceptibility. If you don’t have these genes, celiac disease is highly unlikely, which could provide some peace of mind. However, if you do have the genes, it doesn’t confirm celiac disease but suggests further testing might be warranted if you’re willing to undergo a gluten challenge. Another option is to discuss with your doctor whether a follow-up endoscopy or other non-invasive tests (like stool tests for gluten antibodies) could provide insights without requiring a gluten challenge. While a formal celiac diagnosis can be important for ensuring strict dietary adherence, access to gluten-free options in hospitals, and monitoring for complications, it’s also worth weighing the risks and benefits of reintroducing gluten. If you’re already strictly gluten-free and managing your symptoms well, the urgency of a formal diagnosis may depend on your personal health goals and concerns. Consulting a gastroenterologist familiar with celiac disease and Microscopic Colitis can help guide your decision.
    • Scott Adams
      Glutening symptom? oily stool

      By Scott Adams · Posted

      Steatorrhea (oily or fatty stools) can indeed be a symptom of malabsorption, which is often linked to gluten exposure in individuals with celiac disease. While it’s possible that a single glutening event, like cross-contamination at a restaurant, could trigger temporary steatorrhea, it’s also worth considering whether there’s a more chronic source of gluten exposure, such as in medications or ongoing dietary mistakes. Since you’ve been less careful recently and experienced this symptom after eating out, it’s plausible that the fries or other cross-contaminated foods could be the culprit. However, if the steatorrhea persists, it might indicate ongoing gluten exposure or another underlying issue, such as pancreatic insufficiency or bile acid malabsorption. Until you can see a GI doctor, it might help to strictly avoid any potential sources of gluten, including cross-contamination, and monitor your symptoms. If the issue continues, it’s important to investigate further, as persistent steatorrhea can lead to nutrient deficiencies. In the meantime, keeping a detailed food and symptom diary could help identify patterns or triggers. Good luck finding a new GI doctor—hopefully, they can provide clarity soon!  
×
×
  • Create New...