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

In Search Of Bread Machine

Chiron

By Chiron
in Coping with Celiac Disease

Recommended Posts

Chiron Apprentice
Chiron
Posted

Does anyone have recommendations for a bread machine that works well for gluten free breads?

I have an old Sunbean machine that I used to make some gluten-free bread- and as I suspected it would, it made me very sick because I have used it for regular bread in the past. I used Bob's Red Mill mix and it made a decent bread - at least compared to the stuff I have tasted that is available in local supermarkets. I have read that gluten-free breads do best with two paddles or one kneading cycle. (My old machine does none of the above and it turned out OK.)

I just read a review of a Cuisiinart that has a gluten free setting- has anyone tried this model?

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

Celiac.com Sponsor (A8-M):


flourgirl Apprentice
flourgirl
Posted

We decided that if we were going to get a bread machine.....and that this diet is for life, we were going to get a really good model. I love the one I have; it's a Zojirushi. You put the wet ingrediants in the bottom, dry ones on top of that, and lastly the yeast on top. It has many settings, or you can store your own settings. Mostly I use the basic setting. The machine does the rise cycle, mixing and baking and I don't have to do anything once the ingredients are put in. Love it! I will not eat any store bought gluten-free bread. The recipes I've tried so far have been pretty good (all of them taste much better toasted). Hope this helps

mamaw Community Regular
mamaw
Posted

The Zo for us too..... love it.......

Chiron Apprentice
Chiron
Posted
  • Author
We decided that if we were going to get a bread machine.....and that this diet is for life, we were going to get a really good model. I love the one I have; it's a Zojirushi. You put the wet ingrediants in the bottom, dry ones on top of that, and lastly the yeast on top. It has many settings, or you can store your own settings. Mostly I use the basic setting. The machine does the rise cycle, mixing and baking and I don't have to do anything once the ingredients are put in. Love it! I will not eat any store bought gluten-free bread. The recipes I've tried so far have been pretty good (all of them taste much better toasted). Hope this helps

I have been looking at the model you suggested and I like that it has two paddles and programmable cycles. Can this machine be used to make 1 or 1.5 lb loaves? I am just cooking for myself and can't come close to finishing off a 2lb loaf.

ksymonds84 Enthusiast
ksymonds84
Posted
Does anyone have recommendations for a bread machine that works well for gluten free breads?

I have an old Sunbean machine that I used to make some gluten-free bread- and as I suspected it would, it made me very sick because I have used it for regular bread in the past. I used Bob's Red Mill mix and it made a decent bread - at least compared to the stuff I have tasted that is available in local supermarkets. I have read that gluten-free breads do best with two paddles or one kneading cycle. (My old machine does none of the above and it turned out OK.)

I just read a review of a Cuisiinart that has a gluten free setting- has anyone tried this model?

I am in love with my new Breadman Pro (model TR875). It has a gluten free cycle and makes 1.5 and 2lb breads. The gluten free cycle only mades the 1.5 size but when I make Pamela's bread (love it!) I use the regular cycle (suggested on the package) and makes a wonderful 2lb loaf. I ordered from Lame Advertisement and got free shipping. It does have only one paddle but works very well. I also use the dough cycle to make my pizza dough.

ksymonds84 Enthusiast
ksymonds84
Posted
I am in love with my new Breadman Pro (model TR875). It has a gluten free cycle and makes 1.5 and 2lb breads. The gluten free cycle only mades the 1.5 size but when I make Pamela's bread (love it!) I use the regular cycle (suggested on the package) and makes a wonderful 2lb loaf. I ordered from Lame Advertisement and got free shipping. It does have only one paddle but works very well. I also use the dough cycle to make my pizza dough.

oops! realized I couldn't say where I ordered after posting. You will find good deals for it by just doing a search for breadman pro. Good luck on whatever you decide.

Darcy Newbie
Darcy
Posted

I have the Cuisinart....this is my first bread machine and I love it. I have only had it about a month which is as long as I have been gluten free. It does only have 1 paddle, there are 3 bread sizes (1, 1.5, 2lb). I think the gluten free cycle works great...I just need to find a good gluten free bread mix :P

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

Celiac.com Sponsor (A8-M):


Oriana Newbie
Oriana
Posted

When you make breads at home, I'm sure they taste better than the store bought gluten free breads, which i personally hate... but how good are they? Are they actually comparable to real bread in any way? I really hate the store bought breads that I've tried and I don't know if its because they don't taste fresh or what the problem is. I need to try fresh gluten free bread I guess!

  • 4 months later...
mhb Apprentice
mhb
Posted
When you make breads at home, I'm sure they taste better than the store bought gluten free breads, which i personally hate... but how good are they? Are they actually comparable to real bread in any way? I really hate the store bought breads that I've tried and I don't know if its because they don't taste fresh or what the problem is. I need to try fresh gluten free bread I guess!

Wish there were a response to this question. I think a couple people indicated the bread machine breads are better. Anyone? How much do those mixes cost? Aren't they about the same as buying gluten-free bread pre-made, if not more? So far I'm used to not eating any bread anymore so I might be best off that way - pre-soaked, cooked whole gluten-free grains only. But the bread machine idea sounds tempting ...

Beth41777 Rookie
Beth41777
Posted
We decided that if we were going to get a bread machine.....and that this diet is for life, we were going to get a really good model. I love the one I have; it's a Zojirushi. You put the wet ingrediants in the bottom, dry ones on top of that, and lastly the yeast on top. It has many settings, or you can store your own settings. Mostly I use the basic setting. The machine does the rise cycle, mixing and baking and I don't have to do anything once the ingredients are put in. Love it! I will not eat any store bought gluten-free bread. The recipes I've tried so far have been pretty good (all of them taste much better toasted). Hope this helps

Ditto on that... love the Zojirushi!!!!! Beth

mzcippy Rookie
mzcippy
Posted

My son was just dx last friday, I have ripped apart my kitchen to make room for his food and special areas he knows are safe since we are just learning and I want him to have some independence. I took out my bread machine from ages ago thinking homemade had to be better than the gluten free-brick I just bought at the store saturday. Question #1. -even if I wash the container will I still have cc? If so I will look into a new machine.

question # 2 are there bread mixes available out there , and what types of non-gluten flour works best for making bread in these machines? thanks so much, so far the transition has been rough and I am afraid my son is not eating enough of the foods he can eat and he can't afford to lose anymore weight.

Beth41777 Rookie
Beth41777
Posted
My son was just dx last friday, I have ripped apart my kitchen to make room for his food and special areas he knows are safe since we are just learning and I want him to have some independence. I took out my bread machine from ages ago thinking homemade had to be better than the gluten free-brick I just bought at the store saturday. Question #1. -even if I wash the container will I still have cc? If so I will look into a new machine.

question # 2 are there bread mixes available out there , and what types of non-gluten flour works best for making bread in these machines? thanks so much, so far the transition has been rough and I am afraid my son is not eating enough of the foods he can eat and he can't afford to lose anymore weight.

There are lots of different mixes available. I'm not sure about the CC with the old machine... not sure I would take the chance... does the dough touch anywhere except the pan? Is it possible that flour dropped anywhere in the machine except in the pan? Anyway I have had pretty good luck with my Zojirushi and mixes by Gluten-Free Pantry. You will find that the bread is fabulous when it is fresh (a little crumbly) keep farely well if you freeze it and makes better toast than bread. (I eat it as toast with eggs and have yet to try grilled cheese or a toasted sandwich but I think it will work well.) You can also find gluten free bread in the freezer section of some specialty stores that is pretty good too... again I have only toasted it, since I am not much of a sandwich lover anyway. That brand is kinnikinnick. Also Namaste makes my favorite waffel / pancake mix. Pamela's makes fantastic chocolate chunk cookies. I could go on and on with my finds so if you are looking for something in particular, let me know. Good luck, it has been less than a year for me, I am afraid I will be going through the same thing you are in the future when I have children. Beth

  • 4 weeks later...
mzcippy Rookie
mzcippy
Posted
There are lots of different mixes available. I'm not sure about the CC with the old machine... not sure I would take the chance... does the dough touch anywhere except the pan? Is it possible that flour dropped anywhere in the machine except in the pan? Anyway I have had pretty good luck with my Zojirushi and mixes by Gluten-Free Pantry. You will find that the bread is fabulous when it is fresh (a little crumbly) keep farely well if you freeze it and makes better toast than bread. (I eat it as toast with eggs and have yet to try grilled cheese or a toasted sandwich but I think it will work well.) You can also find gluten free bread in the freezer section of some specialty stores that is pretty good too... again I have only toasted it, since I am not much of a sandwich lover anyway. That brand is kinnikinnick. Also Namaste makes my favorite waffel / pancake mix. Pamela's makes fantastic chocolate chunk cookies. I could go on and on with my finds so if you are looking for something in particular, let me know. Good luck, it has been less than a year for me, I am afraid I will be going through the same thing you are in the future when I have children. Beth

I ended up buying a Zojirushi and love it, I did not want to take a chance w/ cc. I used a french bread mix, alot went uneating-since it is only my son, but I used the rest for bread crumbs for meatballs and they came out great!! thanks

Archived

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

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


  • Member Statistics

    • Total Members
      128,002
    • Most Online (within 30 mins)
      7,748
    Karmmacalling
    Newest Member
    Karmmacalling
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.6k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Bebygirl01
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Bebygirl01 · Posted

      On my Celiac journey and discovered I was also reacting to other types of gluten. The FDA in it's finite wisdom only classifies 'wheat, barley and rye' as the gluten's to be considered when a company tests for and stamps their products as gluten free. I am curious as to how many of you are aware of the other types of glutens? And another question to those on a 'traditional' gluten free diet , who are also still sick and struggling, are you also reacting to these other types of gluten as listed below? NOTE:  The new movement if you want to call it that, is now called 'grain free' and that is the true definition of gluten free. I no longer suffer with ataxia, confusion, anxiety, depression, OCD, Insomnia, ADD, acid reflux, dermatitis herpetiformis, migraines, headaches, and weight issues all due to going 'grain free'. I hope to reach as many of you out there that are still struggling and unaware of what might be setting you off such as my most recent glutening was from a vegan supplement that contained 'magnesium sterate' and 'glucose syrup' both of which are from Zien (zane) gluten at 55%. I was covered in sores that were bleeding, I was seeing squigly lines when I was trying to drive, had acid reflux, insomnia, and nightmares all from the gluten in Corn. Here are the other types of glutens that Celiacs and Gluten Intolerant people also react to: Wheat -Alpha Gliadin Gluten- 69% Rye - Secalinin gluten-30-50% Oats-Avenin gluten -16% Barley-Hordein Gluten -46-52% Millet-Panicin Gluten-40% Corn-Zien Gluten -55% Rice-Orzenin Gluten-5% Sorghum-Kafirin gluten-52% and Teff-Penniseiten Gluten 11%.
    • Scott Adams
      Vaccines

      By Scott Adams · Posted

      I just want to mention again that IF thimerosal is used in a flu vaccine the amount of ethylmercury in a single vaccine dose would be extremely small, typically around 25 micrograms (µg) or less. For context, this is much lower than the levels of methylmercury found in some seafood. Ethylmercury is metabolized and excreted from the body much faster than methylmercury. Its half-life in the blood is about 7 days, compared to methylmercury, which can persist for months. The dose of ethylmercury in vaccines is far below the threshold known to cause toxicity so would not require chelation.
    • knitty kitty
      Vaccines

      By knitty kitty · Posted

      If you have poor reactions to vaccines, preservatives, sugar alcohols and metals, you may be deficient in Thiamine Vitamin B1.  Thiamine is needed in the immune response and production of antibodies.  Thiamine can be depleted by vaccines if you are already low to begin with due to the Malabsorption of Celiac Disease.  Thiamine can be destroyed by sulfide preservatives in vaccines, which can result in the body's poor response to vaccines.  Thiamine also chelates metals which allows those metals to be removed in the feces.  Chelation removes thiamine from the body, resulting in a state of thiamine deficiency.  Sugar alcohols need to be processed through the liver using thiamine.  Again, if you're low in thiamine as many Celiac are because of the Malabsorption of celiac disease, vaccines can be a tipping point, resulting in a thiamine deficient state. High doses of Thiamine required to correct thiamine deficiency states are safe and nontoxic.  Thiamine has no toxicity level.  Thiamine and the other B vitamins need to be taken together because they interact together to sustain health.   References: https://pubmed.ncbi.nlm.nih.gov/25542071/ https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/
    • knitty kitty
      Increasing symptoms after going gluten free

      By knitty kitty · Posted

      @Pasballard, Keep in mind those gluten free processed snacks are not required to have vitamins and minerals added to them to replace vitamins lost in processing like gluten containing products.   We need the eight essential B vitamins to turn those carbs into energy to fuel our bodies and make enzymes that sustain life.  Sudden weight gain (or weight loss) can be symptomatic of Thiamine Vitamin B1 deficiency.  Thiamine is the B vitamin with the shortest storage time, and so  thiamine deficiency shows up first with vague symptoms like weight gain or loss, fatigue, not sleeping well, achy or cramping muscles, digestive issues and headaches.   Taking vitamin and mineral supplements helps boost your body's ability to absorb these nutrients which keeps our bodies healthy.  B Complex vitamins and Vitamin D (which regulates inflammation) are usually low in people with Celiac disease.  Talk to your doctor and nutritionist about supplementing.
    • knitty kitty
      Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!

      By knitty kitty · Posted

      Welcome to the forum, @WildFlower1, Here's an article that explains about the updated gluten challenge guidelines.  Be sure to read the comments below the article. Have you been checked for nutritional deficiencies?  Low iron can affect antibody production, causing false negatives on antibody testing.  Do you currently struggle with low iron?   Low Vitamin D can cause amenorrhea, cessation of menstrual periods.   Correcting nutritional deficiencies is a big part of Celiac disease.  We don't absorb well the eight essential B vitamins and other vitamins and minerals like calcium, resulting in osteopenia, hair loss, infertility, and neurological symptoms.  Unfortunately, doctors are not given much training in nutritional deficiencies and don't recognize the connection with the malabsorption of Celiac disease. We get very frustrated here with doctors ordering us to put a harmful substance in our bodies in order for them to say "that makes you sick".   Duh, we know that already. Do try to increase your consumption of gluten for at least two weeks before retesting.  Eat the chewy kinds of breads.  Cookies and cakes don't have as much gluten in them as those chewy artisan breads and thick pizza crusts. I admire your tenacity at continuing the gluten challenge.  Do keep us posted on your progress.  We'll continue to support you on your journey to diagnosis and recovery.
×
×
  • Create New...