Problems with a breadmaker

[MuzzerParticipant @muzzer]

I think you've answered your own question here. Breadmaker = fling stuff in, press button, walk away. Then come back and eat it.

Murray

[VicParticipant @vic]

Posted by Muzzer on 24/09/2018 13:08:55:

I think you've answered your own question here. Breadmaker = fling stuff in, press button, walk away. Then come back and eat it.

Murray

Oh yes, total time to measure and tip the ingredients in is just a couple of minutes then the machine does the rest!

I use white bread flour but put Sesame and Poppy seeds in the mix, the bread tastes lovely!

[GeorgineerParticipant @georgineer]

Posted by Muzzer on 24/09/2018 13:08:55:

I think you've answered your own question here. Breadmaker = fling stuff in, press button, walk away. Then come back and eat it.

Murray

Murray, you missed the important bit. It should say ' walk away to workshop, do something interesting until hungry. Then come back…'

George

[colin wilkinsonParticipant @colinwilkinson75381]

I find this a really irritating thread. About 6 months ago I was diagnosed as Coeliac ie no Gluten at all, really miss a nice baguette or Warburtons Toastie and don't mention shortbreads and egg custards.Colin

[BazyleParticipant @bazyle]

Posted by Muzzer on 24/09/2018 13:08:55:

I think you've answered your own question here. Breadmaker = fling stuff in, press button, walk away. Then come back and eat it.

Murray

even easier. Leave work, commute for 90 minutes so you are passing ASDA about 7:30, get loaves and rolls for 10p

[JourneymanParticipant @journeyman]

Posted by colin wilkinson on 24/09/2018 16:58:00:

I find this a really irritating thread. About 6 months ago I was diagnosed as Coeliac ie no Gluten at all, really miss a nice baguette or Warburtons Toastie and don't mention shortbreads and egg custards.Colin

At least your diagnosis was recent. Things have improved greatly over the 15 years I have been a Coeliac. The "Free From" ranges at most supermarkets are pretty good these days. Try Genius Triple Seeded, it's almost like real bread!

And while we are here the Grapefruit & Beer thread is a pain as well, good job I prefer wine to beer

John

[SamsarandaParticipant @samsaranda]

Colin, no need to miss out on breads because you are coeliac, my wife and I are both intolerant to gluten and dairy, not officially diagnosed by NHS but we know only too well that we cannot tolerate gluten. We bake our own bread in a Panasonic bread maker but instead of using flour containing gluten we use Spelt flour, our loaves look and taste just like ordinary proper bread. Spelt is a very ancient form of wheat, first brought to the U.K. by the Romans, it has been found that the majority of coeliacs can eat bread made with Spelt flour and there are none of the usual effects from gluten. Spelt flour has some gluten in it but apparently it is in a different form which is tolerated by those whose digestive systems normally react with gluten. We use an organic spelt flour which we get mail order from.a company called Shipton Mill and also use Allison’s sachets of bread yeast, we substitute Sunflower oil for the butter normally used. Re the original problem in this thread, yes we get odd shaped loaves occasionally but it is probably due to fluctuating temperatures and draughts. We neither of us can stomach commercial gluten free bread, it is like an amalgamation of cardboard and concrete, disgusting, enough said.

Dave W

[VicParticipant @vic]

Good info on the Spelt flour Dave, I think I’ll try that. Do you follow the normal recipe for the other ingredients?

[JourneymanParticipant @journeyman]

Check carefully before using spelt flour Coeliac UK does not consider this to be gluten free.

John

[SamsarandaParticipant @samsaranda]

Vic, recipe we use is that for a standard flour loaf but using 500 grams of spelt flour and we substitute 3 tablespoons of sunflower oil for butter which neither my wife or I can have, otherwise standard recipe, process is standard 4 hour.

John, appreciate coeliac association warns that Spelt contains gluten but most coeliacs have found they are ok with it, if it does not affect you then it is certainly a better proposition than the commercial gluten free products.

Dave W

[Mark RandParticipant @markrand96270]

More information relating to Spelt flour and gluten intolerance here:-**LINK**

[Trevor Crossman 1Participant @trevorcrossman1]

Spelt is most certainly not gluten free, nor are another two ancient types such as Einkorn and Khorason, though the gluten is not as strong nor as abundant as in modern wheats which have been selectively bred with increased gluten for the benefit of the food industry to produce a stronger dough= lighter, wetter bread.

I use a large proportion of these low gluten flours in our baking because I too have a gluten intolerance which requires that I strictly limit my wheat intake, but that is an small inconvenience compared to my son-in-law who is coeliac and any gluten has a severe allergic reaction, potentially even anaphylactic shock.

The baking method, whether bread machine or trad oven doesn't affect gluten digestability, but studies have shown that raising the sourdough method does have some affect on the gluten and it's affect on the gut.

Trevor.

[colin wilkinsonParticipant @colinwilkinson75381]

Unfortunately Coeliac disease is an auto immune disease not an intolerance. Blood tests were inconclusive for Coeliac and it was only confirmed after a second set of biopsy tests, very uncomfortable endoscopy I may say. The only bread that is edible so far is Marks and Spencer's, and I have tried several others including Genius. The amount I consume now wouldn't justify making my own I am afraid.

Apparently it isn't unusual according to the dietician to be diagnosed at my age, a low blood cell count being the warning sign that something was wrong, fortunately Coeliac being a less worrying problem than the first possible reason for a decreasing blood cell count. Sorry for taking this slightly off topic. Colin

[ChrisHParticipant @chrish]

"Breadmaker = fling stuff in, press button, walk away. Then come back and eat it."

Really Guys, you serious? Making bread without a bread maker takes so little time.

Putting ingredients in mixer – same time as in breadmaker.

Tipping out and into bowl to prove – maybe as much as 2 mins max.

Knock down and into tins for second prove – another 2 mins max.

Bake in oven – seconds to put in, seconds to take out.

All the time in between and during each stage – your own, same as breadmaker.

If you want to waste money buying a breadmaker to save 5 mins and then find space to keep it, be my guest!!! I'll enjoy my bread knowing it's properly made and properly baked with a decent crust and save the breadmaker cost and storage space.

Totally agree about most bought bread being factory wrapped pap but.

Chris

 

Edited By ChrisH on 25/09/2018 09:40:00

Edited By ChrisH on 25/09/2018 09:40:47

[Roderick JenkinsParticipant @roderickjenkins93242]

We tend to make bread in our Panasonic from various mixtures of wholemeal, rye and spelt.  A teaspon of dough improver from Claybrookmill/Lakeland makes a big difference to the rise and consistency of the product.

HTH,

Rod

Edited By Roderick Jenkins on 25/09/2018 10:00:17 (sorry, I can't make the link work)

Edited By Roderick Jenkins on 25/09/2018 10:04:22

[SamsarandaParticipant @samsaranda]

Mark, many thanks for posting that link ref. gluten intolerance and Spelt flour, it explains how my wife and I can eat Spelt bread but not Normal Wheat bread. It will never cease to amaze me how diverse the subjects and information are that are posted on this site, if you ask a question, someone somewhere will have the answer.

Dave W

[JourneymanParticipant @journeyman]

For anyone who suffers Coeliac Disease or has a gluten intolerance or just prefers to be 'gluten free' then Coeliac UK is the place to go for information. The charity supports research and sponsors the 'Cross Grain'   symbol on food packaging. Well worth becoming a member, monthly news letter, free directory guide book to what you can and can't eat, many recipes and lots of useful info.

John

Edited By Journeyman on 25/09/2018 11:15:51

[Bill DawesParticipant @billdawes]

Pleased to see fellow Coeliacs responding. I was diagnosed about 25 years ago, things have changed considerably since then. (ME exhibitions seem to be the exception when it comes to GF catering) However main problem is cost, GF bread used to be available on prescription until recently in our area.

Warburtons multi seeded is pretty near 'proper bread' but at a cost. Bought some the other day from Tesco, 300g loaf for £1.75, a Tesco non GF white loaf was 55p and 800g, Equivalent to £4.70 per 800g. (I realise there are probably better and more costly breads but even they are cheaper by a factor of several times GF cost.)

My wife and I have talked about a bread maker for a while, anyone know how the cost compares for bread maker v shop bought GF bread?

Bill D

[Grizzly bearParticipant @grizzlybear]

Hi Bill, ~ £90

Panasonic SD2500 Breadmaker – White

by Panasonic

423/9781 At Argos

[Bill DawesParticipant @billdawes]

Sorry Grizzly bear did not word my question clearly, What I meant was cost of homemade GF bread v shop bought.

Bill D.

[Bob YouldonParticipant @bobyouldon45599]

Whato everyone,

No problems with my bread maker, couple of glasses of red wine and she's away!

Regards,

Bob

[Neil WyattModerator @neilwyatt]

My daughter came up positive on a coeliac antibody test and now has to go for full tests.

If she comes up positive, NIHCE suggest testing close relatives; as my wife didn't set off the antibody test (they both did one) I am a bit twitchy. I do like my bread!

I've decided to do a few days gluten free (on day 3) and to be honest it's a bit of a pain, last night I made fresh carrot and coriander soup with ghost chili sauce in it and not having that Roberts Multi-seeded loaf with it was not fun

Not sure I feel any different, but my plan is to 'de-glutenise' for a few days then pig out on wheat and see what happens.

Neil

[JourneymanParticipant @journeyman]

Neil, I'm afraid as a test that is unlikely to reveal anything. Coeliac Disease is very slow acting it takes months to destroy the lining of the gut and even longer for the gut to repair itself. Unfortunately the disease can be completely asymptomatic. Many people are only diagnosed after a very long period of time, I think 13years is the average, often being sent away by the GP having been told it is IBS.

Sorry you will have to take the test but don't avoid gluten prior to the test. With luck you will be clear, the genetic/family link is not particularly well researched at present.

Good luck

John

[Grizzly bearParticipant @grizzlybear]

Hi Bill,

Take Two:

I'm sure you worded it correctly. It was selective reading on my part.

It depends how many loaves you consume in a week * 52

With home made, you decide what goes into your loaf.

So, you are excluding mice & rat droppings/ drippings, additives etc.

The smell of bread cooking is wonderful.

Regards, bear..

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