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

What Happened To My Bread?


ab123

Recommended Posts

ab123 Rookie

Ok, so I decided to try out the Whole Food's brand (365) of sandwich bread. I put all the ingredients in, set it to the right settings and left my bread there while I went to a meeting. I came back and when it was done, I went to take it out and it had overflowed over the bread machine pan! To top that off, it totally caved in in the middle. what happened? The bread machine I used was Toastmaster Bread Box.

PS- besides the big mess that the loaf of bread was, it tasted fantastic!!


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



Celiac.com Sponsor (A8-M):



missy'smom Collaborator

Was the size of loaf that the mix was supposed to make(by volume) the same as your bread maker's capacity?

cruelshoes Enthusiast

I would be wondering about the size of the loaf pan, too. Can it make a 2-pound loaf? Anything smaller probably would not have enough capacity for a packaged mix. It also sounds like it could have been too much water. Does that bread machine have a gluten-free setting? What is the rise time?

ab123 Rookie

It was a 2 pound loaf and that is what my bread machine is. There isnt a gluten free settings...this machine is a little older. How do you change the rise time/what should the rise time be? That could be the problem!

cruelshoes Enthusiast
It was a 2 pound loaf and that is what my bread machine is. There isnt a gluten free settings...this machine is a little older. How do you change the rise time/what should the rise time be? That could be the problem!

Is your machine programmable? gluten-free bread only needs one rise. It does not need to be punched down and rise again like gluten bread. To increase the chance of success, it would be great if you could eliminate the second rise. That can definitely impact the end product. I would check out your machine's manual to see if you can do that.

Secondly, gluten-free bread won't form into a ball and roll around the pan like gluten bread will. Many bread machines only have one paddle, which won't adequately mix our batter-like bread. The machines that tend to work the best are the ones that have 2 paddles and the horizontal loaf pan. How many paddles does your machine have, and is it a tall bread pan or a wide one?

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,138
    • Most Online (within 30 mins)
      7,748

    kfkynett
    Newest Member
    kfkynett
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • sh00148
      Thank you. That’s all really helpful. I think it must have been something she ate as the poo colour has settled now.    Starting to see improvements in her tummy, slowly but surely!
    • Yaya
      I take all vitamins and supplements.  My cardiologist has me taking B12 5,000 once per weeks.  He gives me complete blood work every 6 months.  He's still building my D levels which is now in 60s.  He wants them in low 80s.  I take 5,000 IU's daily.  With this dosage I've gone from 42 to 65 over a period of about 5 years.  It builds very slowly.   As far as iron, I take a double dose of gentle iron with C on an empty stomach on alternate nights.  Yes, iron is a component for many of us with RLS, but mostly "brain iron" that in some people may require iron transfusions.   
    • trents
      The positive DGP-IGA indicates the possibility of celiac disease. It is typical for someone who does have celiac disease to have some antibody tests be negative and others positive. This is not unique to celiac disease diagnosis. It is why doctors typically run many tests when seeking diagnosis of a suspected disease.  The DGP-IgA test is considered to have high sensitivity and specificity. In general, the DGP-IgA test has been reported to have a sensitivity ranging from 75% to 95% and a specificity ranging from 90% to 100%. Overall, the DGP tests, including DGP-IgA and DGP-IgG, exhibit a sensitivity of approximately 85-95% and a specificity of about 95-98%. The above paragraph is taken from this article which gives an overview of the various tests that can be run for celiac disease and their reliability: What symptoms are you experiencing?
    • trents
      Check Costco's store brand.
    • trents
      Yes, get serum antibody testing done for celiac disease. You could also have NCGS (Non Celiac Gluten Sensitivity). NCGS shares many of the same symptoms of celiac disease but does not damage the lining of the small bowel as does celiac disease. There is no test for it. A diagnosis for NCGS depends on first ruling out celiac disease. It is 10x more common than celiac disease. Some experts feel it can be a precursor to the development of celiac disease. Eliminating gluten from your life is the antidote for both.
×
×
  • Create New...