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 Machine

csb

By csb
in Coping with Celiac Disease

Recommended Posts

csb Newbie
csb
Posted

I was diagnosed with celiac and I heard the a bread maker is a big help. I have just bought the Sunbeam

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

Celiac.com Sponsor (A8-M):


mamaw Community Regular
mamaw
Posted

I know nothing about the sunbeam bread machine but the problem with many of the machines is that after a few uses the motor over heats & the machine dies. If you haven't used it yet you could take it back...

I can honestly say the zojirushi is a work horse... Love it, love it......

hth

mamaw

SarahJimMarcy Apprentice
SarahJimMarcy
Posted

I got a bread machine with a gluten free cycle and the only thing it made is something like Play-Doh. I have found a recipe that makes a biscuit-like bread using a Cuisinart, if you're interested.

Annaatje Rookie
Annaatje
Posted

We have a Cuisinart breadmaker that I now use for gluten-free bread and so far all the loaves have come out yummy! I make them for my son who is the celiac in our house, but if it wouldn't be so much extra work we would all be eating his bread. I have had great succes with recipes from the Donna Washburn and Heather Butt cookbooks and also with a recipe from the recipe book that came with our Cuisinart. (It has a gluten-free cycle as well)

I agree about breadmakers breaking all the time though! This is our third breadmaker (we made our own bread for a couple of years) and it's the only one that has lasted longer than a year.

Anyway, it works great for us. My three little ones keep me super busy, so for me it's good to have a more hands-off way of bread making. (Although I figure that with the mixer method I could make a double or triple batch and save time that way.)

Jeff In San Diego Rookie
Jeff In San Diego
Posted

What does the "gluten free cycle" do differently from regular bread-making?

thleensd Enthusiast
thleensd
Posted

Kneading amount and rise time is different. Here's a little write-up explaining:

Open Original Shared Link

Follow the directions/recipe carefully, though, because some call for a gluten free bread cycle and some don't.

Meanwhile, he's a really easy recipe for little cheese-bread biscuits. No bread maker required.

I use butter instead of oil, and for cheese a mix a parmesan and cheddar.

Open Original Shared Link

msmini14 Enthusiast
msmini14
Posted

I have the sunbeam bread machine and I love it. I have used it dozens of times. I follow the directions the bread maker said which is all liquid goes first; then flour and make a little pit for the yeast. You will have to help it mix a little since the flour sticks to the side bu from what I have read this is normal. I also use the gluten-free setting on the machine and my bread is great. I hope this helps.

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

Celiac.com Sponsor (A8-M):


WinterSong Community Regular
WinterSong
Posted

I've just been cooking from my oven and have made a bunch of amazing bread. Cheaper, too. :)

msmini14 Enthusiast
msmini14
Posted

I also have a few recipes that have turned out great with this bread machine

msmini14 Enthusiast
msmini14
Posted

Yes the oven does good to but you have to either run gas or electric oven for an hour to bake bread. I used to do that, best thing I ever did was buy a bread maker.

Archived

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

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


  • Member Statistics

    • Total Members
      128,788
    • Most Online (within 30 mins)
      7,748
    maadisonxo
    Newest Member
    maadisonxo
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71.2k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      TTG-IGA Question

      By Scott Adams · Posted

      For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:    
    • Scott Adams
      Question

      By Scott Adams · Posted

      One thing I've learned over many years here, is that everyone needs to be their own health advocate, and that may include not trusting what some doctors may say or do. In my case I had gluten sensitivity issues all my life, but for ~5 years full blown celiac disease and went to many doctors and was not tested for it until I specifically asked for the tests. So 5 years of torture could have been avoided. On the other side of this was a great allergy doctor that I had who warned me 5 years before all that happened that I should not eat wheat more than once per week--and I ignored him. So there are both bad doctors, and bad patients!
    • trents
      Sorghum Intolerance?

      By trents · Posted

      Perhaps the sorghum was cross contaminated with a gluten containing grain in the field or in harvesting, transport, storage or processing. Or it could be that something other than gluten is causing a gluten-like reaction when you consume sorghum. But the fact is, the protein component of sorghum is different than gluten. Gluten is found only in wheat, barley, rye and some cultivars of oats.
    • trents
      6 week challenge; How much gluten?

      By trents · Posted

      In some countries, like the UK, there are tangible benefits to having an official celiac diagnosis such as government stipends to offset the cost of gluten free food and supplemental follow-up care. Also, some people find it difficult to stay on the gluten free bandwagon without an official diagnosis. But I hear you. If the toll on your health and livelihood is too great to stay the course with the gluten challenge until the biopsy, it isn't smart to do so. By the way do you have access to the celiac antibody blood test scores? Along with the reference ranges? We don't know where you live but in Europe it is becoming increasingly common for physicians to declare an official diagnosis of celiac disease based on the blood test alone if the TTG-IGA score is 10x normal or greater.
    • alannahP
      TTG-IGA Question

      By alannahP · Posted

      Hello! My daughter was diagnosed last year. Her ttg was 21.5 at the time; went to 8.6 a month later; 5.4 six months later; and is 6.1 now. 15 and over is considered abnormal, so we are “ok” right now. Im wondering how I can get her to as close to 0 as possible. I am also wondering why there is a normal range of anti-ttg, as I don’t think it’s a good thing to have? What could contribute to having this present other than celiac. We are a gluten free household, rarely eat out. We don’t eat oats or many grains in general. thank you!
×
×
  • Create New...