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

Just Bought A Breadmaker

Mtndog

Recommended Posts

Mtndog Collaborator
Mtndog
Posted

I'm about to delve into the world of making my own gluten-free bread in my new breadmaker. I want to start using mixes- I need gluten-free (of course) dairy and legume free recipes or mixes. :D

How do Namaste, Pamela's or gluten-free Pantry mixes turn out in a breadmaker. I'm more interested in making focaccia like breads with onions, garlic, basil, sundried tomatoes etc?

Anyone have any recommendations to get started? I'm not quite ready to delve into buying all the individual flours :ph34r:

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

Celiac.com Sponsor (A8-M):


Slackermommy Rookie
Slackermommy
Posted

I haver heard that pamela's is great. I have a bread machine too, and I need to order some Pamela's. I have used gluten free pantry's french, and my family loves it. It doesn't taste like French bread to me...more like sourdough.

We love it. I also tried Lorka's recipe from here, and that was good too. :)

jerseyangel Proficient
jerseyangel
Posted

Hi Bev :D

I don't use a breadmaker for it, but The Gluten Free Pantry French Bread has a breadmaker recipe on the package.

I love this bread--as probably everyone knows by now :P , as I always recommend it. I think it would be very good with some of the add-ins you mentioned.

It also makes a good pizza crust. It's literally the only bread I can tolerate.

Have fun with your new toy :D

mamaw Community Regular
mamaw
Posted

we love bread from Anna!

TinkerbellSwt Collaborator
TinkerbellSwt
Posted

I make GFP favorite sandwich bread.. I dont know if it has dairy or what in it though, I just made it and the garbage already went out.. but we use it for grilled cheese, and it makes great breadcrumbs for the heels of the bread... yumm

Mtndog Collaborator
Mtndog
Posted
  • Author

Thank you for all the suggestions- I looked at Bread from anna but it's got a lot of legume flours like chickpea which I can' tolerate :( I heard it's awesome though!

jodiegirl Newbie
jodiegirl
Posted

My husband is the one who can't tolerate Gluten in our family, but I am the one doing the cooking. After getting mixed results (mostly bad) using our regular breadmaker, we went out and found one with that can be programmed for only one rise cycle, this feature lead to much better (and quicker) results! In my husband's opinion, the best gluten-free mix so far is The Gluten-Free Pantry's Favorite Sandwich Bread, hands down. He is not very picky, but he did not care for Bob's Redmill gluten-free bread or the GFP's French bread. His ulitmate favorite was GFP's Light Rye bread, but he has since been diagnosed with Chron's and can't have the seeds, the caraway taste really helped the overall taste of the bread, almost tasted like real rye bread. Hope this helps.

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

Celiac.com Sponsor (A8-M):


Judyin Philly Enthusiast
Judyin Philly
Posted

HI

I HAVE A BREAD MAKER.

WAS SUCH A BIG DEAL TO ME TO GET IT AND NOW................ :ph34r: AFRAID TO USE IT

WHAT'S THE MATTER WITH ME??? I HAS ALL THESE INSTRUCTIONS ON HOW TO ''PREP'' IT AND IT WILL SMELL AND STINK OUT THE HOUSE LIKE IT'S BURNING UP...BUT NOT TOO WORRY IT SAYS.

I THE GFP FRENCH BREAD TOO AND IT WAS GOOD BUT.............I SNEEZE AFTER EATING IT WHEN DOING THE ROLLS BUT DOESN'T SEEM TO BOTHER IF TOASTED...

NOW WHAT KIND OF SENSE DOES THAT MAKE.

NO WONDER DR'S THINK WE'RE CRAZY.

BUT MY ALLERGIES ARE AWFUL NOW...

ANYWAY....NOT TO STEAL YOUR THREAD BEV..BUT YOU TOLD ME CLARITIN D 12 HAS LACTOSE OR DAIRY AND WONDERED IF THAT WAS IT.......JUST ADDING TO ALLERGIES..

WHAT DO YOU TAKE FOR SEASONAL ALLERGIES..OR DO YOU HAVE THEM?

HUGS

JUDY

ginap73 Apprentice
ginap73
Posted

We got a breadmaker, I am the first to use it... so I am just diving in with the instructions and some gluten-free breadmix..

if it turns out great.. if not, i am buying more kinnikinnick bread.

I am hoping it works. if not oh well. back to the drawing board. :(

Mtndog Collaborator
Mtndog
Posted
  • Author

Darn power went out half way through for three hours (huge tree down) in the middle so I had to restart. I

JUDY-I don't have seasonal allergies BUT yes, Cl;aritin has dairy in it.

jaten Enthusiast
jaten
Posted

Pamela's is WONDERFUL in a bread machine. (I have a zojirushi). GFP is also good, but Pamela's is my preference. It's great with just water, but I usually add about 1/4 c Dari-Free & the balance water. I also have started adding about 1/4 cup flax meal (self ground from seeds) to the dry.

Good for you Bev! You'll love the ease of a bread machine. SO EASY. Toss in the liquid, then toss in the dry, hit start. 2 hours later .... voila!

To Pamela's I've also added shredded cheddar and 2-3 chopped, fresh jalapeno. YUMMMY!!!!

Lorka's bread works great in my machine, too. (If you do decide to venture)

For storing, I don't care for any of it by the next day unless I freeze it. The method that works best for me is:

  1. bake bread
  2. cool bread on wire rack
  3. slice bread
  4. wrap each slice individually in Glad press n seal
  5. Toss into ziplock
  6. toss into freezer

This take a little more effort on the front end but is SO worth it to us.

Our toaster has a defrost setting, and I use that to thaw for sandwiches, etc. (takes less than a minute) and works for taking sandwiches for lunch, etc.

Archived

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

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


  • Member Statistics

    • Total Members
      126,673
    • Most Online (within 30 mins)
      7,748
    rubyme
    Newest Member
    rubyme
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • RMJ
      What might this EMA result mean?

      By RMJ · Posted

      g/L, a weight per volume unit, would be a very unusual unit for a celiac specific (EMA) test.   1.24 g/L would be in the normal range if this was a TOTAL IgA test. Best to ask the doctor.
    • Lieke
      Searching for good MD/PCP in Portland ME Area

      By Lieke · Posted

      Hi Hi! I am looking for a PCP in the Portland ME area. I have been dealing with Celiac disease for 30 years. My specialist Celiac MD is in Boston, but I want somebody closer by. Am thinking of an MD working in functional medicine/integrative medicine who is willing to ‘walk the journey’ with me. Despite a strict gluten-free diet, I still have challenges, am ‘super sensitive celiac’ with at time cross contact issues when going out to dinner.  any suggestions?  much appreciated! lieke
    • knitty kitty
      Food Tasting Salty

      By knitty kitty · Posted

      Part of the body's immune reaction to gluten is to release histamine.  This tastes salty, just like tears and snot.        
    • knitty kitty
      Eye irritation 2.5 months into gluten free diet

      By knitty kitty · Posted

      I've had dry eye symptoms.  The eye drops did not help me.  What did help was making sure I was consuming Omega Three fats like flax seed oil and olive oil, and taking essential B vitamins, especially Riboflavin, Thiamin, and Vitamin C, as well as Vitamin A, one of the fat soluble vitamins.   Newly diagnosed Celiac can have trouble absorbing fats and absorbing B vitamins.  Most gluten free processed foods contain saturated fats which the body can't utilize. Gluten free processed foods are not enriched with vitamins like gluten containing products.  The eyes make a film of healthy omega three fats which keeps the eyes lubricated.  Insufficient omega threes can show up as dry eyes.  Most newly diagnosed Celiac are low in Vitamin D, as well as Vitamin A, both fat based vitamins.   Thiamin Vitamin B 1 and Riboflavin B 2 are needed for eye health and optic nerve health.  Taking a B Complex vitamin supplement is beneficial.  Since the B vitamins are water soluble, any excess that the body doesn't need is excreted easily in urine.  The gluten free diet is low in essential B vitamins because gluten free processed foods that replace gluteny breads are not required to have vitamins and minerals added to them in order to replace vitamins and minerals lost in processing as is required with gluten containing products.   Other things that are helpful is to refrain from using highly perfumed products (hair care, body washes, deodorants, room fresheners, cleaning products, etc.).  These can dry out the eyes, too.   Staring at computer screens can be detrimental because you STARE and don't blink.  The tear ducts that keep the eyes lubricated are in the corners of the eyes.  Take breaks from staring at the computer screen.  Look out of the corners of your eyes to the right and blink several times, then look to the left and blink to help the tears spread over the whole eye.   My eyes have sustained permanent damage because of nutritional deficiencies.  My ophthalmologist and my doctors did not connect any of my health problems with nutritional deficiencies which occurred with undiagnosed Celiac Disease.  My optic nerve shuts down and I lose my vision if I spend too much time looking at computer screens, led lights, and TV.  My vision goes gray and dim.  It's much worse than "optic snow".  It can take  hours or days for my vision to return.  My ophthalmologist said my vision might not come back from that sometime.  My ophthalmologist said the flash rate, refresh rate, is registered by the optic nerve which gets over stimulated and shuts down.  The optic nerve uses lots of Thiamine.  Thiamine insufficiency will cause permanent optic nerve damage unless corrected promptly.  My thiamine insufficiency/deficiency was not corrected promptly and I have this permanent damage and light sensitivity.  I take Benfotiamine, a form of Thiamine that also is beneficial for healing the intestinal tract.  Riboflavin,  Pyridoxine B 6,  and Vitamin A are also needed for eye health.   Thiamine insufficiency can also cause anxiety.  Thiamine and magnesium will relieve muscle cramps. Talk to your nutritionist and doctor about supplementing with essential vitamins and minerals while your intestines are recovering.  Hope this helps!  
    • cristiana
      Reflux related cough anyone?

      By cristiana · Posted

      UPDATE I've been asked for an update by someone who sent a PM, but It's best to post health info publicly because this means fellow Mods can make sure I'm staying on the straight and narrow path with any advice I'm giving out! Alex...   Yes, my symptoms did slowly improve.  They started around October, from memory.  Approaching Christmas I remember the feeling as if there were feathers irritating my chest in my lower throat and in my lungs, and things like scented candles made things even worse.  I had a endoscopy and they found nothing wrong, I also had a chest X-Ray because of the cough which lasted more than six weeks and nothing showed. In the end I think the end it settled because I was doing the following: following a reflux/gastritis diet  (you can find lots of these diets on line, which focus on a low fat, low acidndiet, avoiding spices etc, avoiding alcohol and coffee etc) not eating three hours before I went to bed, which means going to bed with an empty stomach sleeping with a wedge pillow, which I still do, five years on... taking Gaviscon Advanced before bedtime, and after meals (not much, just a large teaspoon) using a blue Salbutamol inhaler, I think it was two puffs in the morning and two puffs at night. I felt a lot better after about three or four months.  I then only used the inhaler and Gaviscon when I had to, if I started to feel my chest was getting irritated again. I find keeping on top of reflux symptoms the way forward.  My gastroenterologist told me that the cough was to do with reflux/gasses in the gut coming up that can irritate the throat and airways and the fact I noticed improvement when using Gaviscon showed that that was what was causing it, because it provides a barrier that stops this happening. From the Gaviscon UK website: "It creates a protective barrier or raft over the Stomach contents (which is mostly acid, but also pepsin and bile)." https://www.gaviscon.co.uk/#:~:text=It creates a protective barrier,water and other neutral substances. This protective barrier stopped the contents of my stomach from coming up to irritate my throat, as I understand it, and allowed any irritation in my throat to settle. I do still take Gaviscon if I eat a late meal but not every day.  I hope this helps.  Do come back to me on this thread if I can help further. Cristiana    
×
×
  • Create New...