Bread maker

[Guest Guest_efgh]

Hi

 

You have been discussing about breadmaker? Can you please let me know the recipe to make bread using the breadmaker (My son does not react to gluten) but I am particular that I make the bread at home using the breadmaker so that I can AVOID the preservatives that go into the bread though I use white flour that contains gluten.

Marina, you mentioned some preservative in the bread that is supposed to be the worst trigger for most of the people . Which preservative is that? Do you have a bread maker? Do you make your own bread? How do you do that (do you make gluten free bread or normal bread?).

Does it make sense for me to buy a bread maker to make "preservative free" bread at home (with gluten ) ?

All your feedback would be appreciated.

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Hi efgh,

 

I am making bread due to the gluten allergy - I first tried store bought gluten free bread and it was horrific - I had hoped it would be fine because I am busy enough without making bread!! However - that seems to be all I have been doing over the last few days. I bought the bread maker last week and it came with many recipes for regular breads - none for gluten free - a friend of mine gave me her recipe and I have altered it each time to work for us, as we had to also take out dairy and eggs. It is quite an art. We finally seem to have winning formula - I even like it - although I smother is with butter.

 

Once you have the recipe it is actually really easy to make the bread - and the house smells great! The ingredients are very basic -usually consisting of flour, eggs, milk powder, salt, sugar, yeast, water, and you can add all sorts of stuff, raisins, flax seed, etc.

 

If you are planning on buying a bread maker I believe they all come with a recipe book - if you want a sample of a recipe I can give you that - just let me know. I did not realize all the stuff you can do with a bread maker, make jams, pizza dough, desert, cakes...

 

Good Luck,

[Claire]

Hi efgh,

 

I just use a gluten free bread mix. I have no recipes for bread, but as Alison said, the bread makers come with them.

 

I know BHT is big in breads. I would think that a bakery bread wouldn't have preservatives.

 

Alison,

 

Gluten sensitivity is an odd thing. It can affect people immediately or over the longer term. Minimally, I think it can inflame the intestines and interfere with absorption of nutrients.

 

I really felt the Betty Crocker toffee bar recipe with that gluten free flour was out of this world (toffee/chocolate chip 'blondie).

 

Claire

[Guest Guest]

Hi efgh

 

The preservative commonly found in bread in Australia is 282 Calcium propopnate. Not sure if your labelling is similar. 282 is also a byproduct of of cultured whey powder.

 

Sue Dengate's has achieved a major breakthrough in Australia in that through her efforts, 2 major national supermarket bread manufacturers have just recently deleted this preservative from their bread.

It's now a major feature in their advertisments.

 

Prior to that we have been able to buy preservative bread from 2 major hot bread bakeries.

This is what we do.

ALWAYS enquire, at hot bread outlets since it is often an ingredient in their pre-mix.

Also check the pre-mix for the bread maker if you decide to bake your own.

 

In a controlled study the preservative, rather than the gluten was found to be the major culprit.

It was voted the worst additive.

 

Sue Dengate's site at www.fedupwithfoodadditives.info/ would be worth looking up.

 

Good luck

 

Marina

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Claire,

 

Could I get the recipe for the toffee bars? They sound delicious. We have had some success with baking thanks to your "flour mix recipe" we made cupcakes and they were very good - no aftertaste the way the rice flour alone leaves. Are you supposed to store Xanthum gum and Guar gum in the freezer? You mentioned storing the flour mix in the freezer - is that necessary? Also, how long do you allow your bread to be out on the counter - I heard it can get moldy quickly since there are no preservative.

[Claire]

Hi Alison,

 

I don't freeze xanthum gum, I just read it about the flour. Though I did read it for baking powder, so maybe it applies?

 

We freeze our bread. I agree that it doesn't taste as good (nothing is better than fresh baked bread...), but we just don't go through it that fast.

 

As for the toffee bars, I debated posting this, but since it is her copyrighted recipe (I just used a different flour, but the recipe is 100% intact.) I realized I couldn't do it. I think it is worth the price of the book though. (The sugar cookies are good too).

 

Claire

[susan0101]

I'm sorry to say, but I'm totally ignorant when it comes to gluten. Is it in whole wheat and rye flours as well? I started buying organic flour in the bulk dept of my local health food store, but now I'm wondering if I'm wasting money. Maybe I should be avoiding gluten! I use a bread maker all the time now to avoid the preservatives. A few of the recipes call for a tablespoon or two of honey instead of sugar also. I began buying the honey from the health food store as well. I found "almond butter" there also - it's a great replacement for peanut butter if you want to avoid sugar and perservatives and it's delicious on the homemade bread or crackers.

[Heranz]

Hi there, it is unfortunate that your son has gluten allergy. I just admire you for your effort to bake a loaf for your son, baking takes a lot of time and effort. There are lots of gluten free recipe for bread in the internet. Just search for the keyword and you will surely find one. Custom Fortune Cookies