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

Oster Brand Bread Machine


SweetAmber32

Recommended Posts

SweetAmber32 Apprentice

My dad bought me a second hand bread making machine by Oster. I'm not sure how to bake the bread for a gluten-free diet. It does not have settings to make gluten-free bread, so I'm not sure what settings to enter.


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



Celiac.com Sponsor (A8-M):



mustluvcats Rookie

I just used the regular setting on mine and seems to work fine. I have also used just the mix and rise setting and then bake in regular oven in bread pan, but it will have to rise again once you place in regular bread pan. Some of the gluten free mixes are too large for some of the bread makers, unless you know how large it is. Mine spilled over once because is was too small.

I freeze mine after I have sliced it and take it out just when I need it. Yummmmm!

My dad bought me a second hand bread making machine by Oster. I'm not sure how to bake the bread for a gluten-free diet. It does not have settings to make gluten-free bread, so I'm not sure what settings to enter.
Lisa Mentor
Open Original Shared Link

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,267
    • Most Online (within 30 mins)
      7,748

    gogoes
    Newest Member
    gogoes
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      71.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      No. That is, unless the dietician themself has a gluten disorder or is managing a close family member who does and therefore is immersed in it daily so as to be up on the nuances of eating gluten free. Otherwise, they just give you very general information which you can get online.  
    • trents
      Yes, a very cryptic and uninformative lab result report indeed! But it does seem like this is typical for the UK. It's almost like the "professionals" in that healthcare system don't want you to try and figure anything out for yourself.
    • xxnonamexx
      Thanks for the explanation. Do you think a dietician is required? I see people ask about getting one but what now will they help with besides charge you to say start away from gluten.
    • trents
      Wow! I think the answers to your questions seem obvious to me but I'll oblige you. It's invasive because they are running a scope into an orifice and down through much of your body. Any procedure that invades the body is invasive. It's expensive because you are paying a trained professional (a doctor) to do it, plus nurses and an anesthesiologist plus you are using expensive equipment. It may not be expensive to you, depending on your insurance plan, but it is expensive as far as the health insurer is concerned. It involves some risk because you would be put under anesthesia and because there is always the danger of tearing something with the scope on the way down through your esophagus, stomach and into your small bowel.    
    • RMJ
      Maybe your followup is for the elevated total IgA, and not for celiac. It is strange not to have a numerical result for the tissue transglutaminase. I hope you get answers in the followup with your GP.
×
×
  • Create New...