Does this taster better than buying gluten free bread like Udi's? Just trying to find the best tasting GF bread for my 7 year old daughter.
1792358
Both are good. I prefer to use Pamela's for making dinner rolls and pizza crust, which even the non-GF family members enjoy. Udi's is convenient. It tastes better than the other pre-made store bought GF breads. Variety is good.
1792359
Yes but I think the Zojirushi Bread machine is the ticket too. My husband wasn't happy with the price but---we've had for years. He agrees now it was a great investment.It makes perfect bread everytime. We've also made the bread with Italian Seasonings and made croutons. We freeze them then pull out for soups & salads. FYI the UDI hamburger buns ARE great!
1792360
For me personally, this is the best gluten free bread out there. It is delicious and very easy to make. It is more dense than regular wheat bread, almost the consistency of pound cake, but that is what makes it taste so good. It is great for sandwich bread. If you are already gluten free then you will love this bread.
1792361
This is a heavier bread than Udi's, so some might not like that. I personally like both, but prefer the bread-mix bread fresh from the breadmaker to the store bread.
1792362
Pamela's is great. My non-GF granddaughters will eat it. Mixed some cheese in it to take to church supper and there was none left. Udi's is easier, but Pamela's has a really good taste, especially warm with butter.
1270076
I don't follow a gluten free diet so I don't know what to look for. I know it is hard to get label info on this as they only post a poor picture of the label for info. Sorry I can't help. Good luck.
368906
Hi, as an experienced baker, I would advise this way. You can not use bread flour for everything. It is only for bread/bagels etc. Anything that needs high protein/high gluten which equals chew. I imagine you could use it for sauces, but I don't. I use Wondra for sauces. I use GREAT RIVER MILLING's whole wheat pastry flour for baked goods such as cookies, cakes, nut breads and it works BEAUTIFULLY, you can not even tell it is WW flour. If you have kids, they will never know any different. I don't think I've used their regular wheat. I did buy some WW Bread flour that I did not realize had part of the bran removed, but I will not buy again as my customers want Whole Wheat. Hi, as an experienced baker, I would advise this way. You can not use bread flour for everything. It is only for bread/bagels etc. Anything that needs high protein/high gluten which equals chew. I imagine you could use it for sauces, but I don't. I use Wondra for sauces. I use GREAT RIVER MILLING's whole wheat pastry flour for baked goods such as cookies, cakes, nut breads and it works BEAUTIFULLY, you can not even tell it is WW flour. If you have kids, they will never know any different. I don't think I've used their regular wheat. I did buy some WW Bread flour that I did not realize had... » Read More Hi, as an experienced baker, I would advise this way. You can not use bread flour for everything. It is only for bread/bagels etc. Anything that needs high protein/high gluten which equals chew. I imagine you could use it for sauces, but I don't. I use Wondra for sauces. I use GREAT RIVER MILLING's whole wheat pastry flour for baked goods such as cookies, cakes, nut breads and it works BEAUTIFULLY, you can not even tell it is WW flour. If you have kids, they will never know any different. I don't think I've used their regular wheat. I did buy some WW Bread flour that I did not realize had part of the bran removed, but I will not buy again as my customers want Whole Wheat. « Show Less
1465096
I just did a quick google and found it here...http://www.perfectsupplements.com/Caties-Gluten-Free-Organic-Greens-Whole-Food-p/catiegfgreens.htmWe like it because it is rare to find Gluten Free and Wheat/Barley grass Free. My kid can't have either.
1719390
I have heard that gluten free dough does not work well with bread machines. I bake in a conventional oven. You may want to review other ratings and their use in machines. Good luck.
970620
I can't say positively as we have never had reason to try gluten free............but I cannot imagine why not if you measure all your ingredients accurately. All the machine does is take the "work" out of making bread..............hope this helped. Sorry I couldn't be of more assistance.........
2029567
The only kind of bread we have made in it is a gluten-free mix from Pamela's Products. We followed the instructions exactly(temperature, order of adding ingredients, don't let yeast touch wet ingredients) and had perfect bread every time. I'm not sure why yours isn't turning out well.
1379927
Yes I love this bread it is better than eating wheat bread. Just made another loaf today.
2108531
Yes. I have been making GF bread for several months now, using a recipe from Bette Hagman's "The Gluten Free Gourmet" © 1990. It turns out so well I haven't tried another recipe! In a subsequent book, "More From the Gluten Free Gourmet," Ms. Hagman includes a discussion of useful attributes for a breadmaker, the main requirement being a strong blade, which this Sunbeam has. There are a dozen specially created recipes. Both books were revised in 2000.
915084
It depends on flour you use as well as the personal preference. With regular unbleached unbromated good quality flour ¼ cup for 2 lbs is more then enough. Things change when you start mixing with combination of regular and Graham flour, then use a bit more. General idea is simple - gluten gives bread stickiness and elasticity, so if there is not enough your slices will be falling apart like pound cake, and if it is too much then bread will be too rubbery in consistency kind of like bagels. Basically gluten does not give bread much difference in taste but does make whole new experience in consistency and of course in nutritional value. It depends on flour you use as well as the personal preference. With regular unbleached unbromated good quality flour ¼ cup for 2 lbs is more then enough. Things change when you start mixing with combination of regular and Graham flour, then use a bit more. General idea is simple - gluten gives bread stickiness and elasticity, so if there is not enough your slices will be falling apart like pound cake, and if it is too much then bread will be too rubbery in consistency kind of like bagels. Basically gluten does not give bread much difference in taste but does make whole new experience in... » Read More It depends on flour you use as well as the personal preference. With regular unbleached unbromated good quality flour ¼ cup for 2 lbs is more then enough. Things change when you start mixing with combination of regular and Graham flour, then use a bit more. General idea is simple - gluten gives bread stickiness and elasticity, so if there is not enough your slices will be falling apart like pound cake, and if it is too much then bread will be too rubbery in consistency kind of like bagels. Basically gluten does not give bread much difference in taste but does make whole new experience in consistency and of course in nutritional value. « Show Less
1699503
I have experimented with various of these breads, and I prefer the Fitness over the 3-grain, but it's very much a matter of individual taste. If I recall the 3-grain, it has a flatter texture than the Fitness, but this is, again, simply my preference and perhaps imperfect memory.
970622
I honestly do not know. I have only made dough in the machine so far. I read through the instructions and did not see any reference to gluten free but I would call the company or look on their website to see what is available. I hope this helps.
792922
I have had the best luck i all my baking using the Namaste Perfect blend GF flour. Even those who eat gluten prefer my baked goods made with it and end up borrowing enough flour to make their favorite recipes. Hope this is helpful fot you.
306656
It's a great machine for Gluten Free, I make bread for my daughter every week much better than you can buy
849863
No, this was created using the traditional flour and water, then dehydrated. It can still be rehydrated and grown with gluten-free flours and used to rise gluten-free breads, though, and the amount of gluten in the finished loaf would be miniscule - unless someone with severe celiac was going to eat it, any lighter gluten sensititivity would be fine. If you want a sourdough starter that is 100% gf, there is a good formula for the mix to "catch" yeast and maintain the starter in the book "The Vintage Remedies Guide to Bread" by Jessie Hawkins. Her gf blend uses quinoa, chickpea, and gf oat flour. Highly recommend the book if gf sourdough baking is your goal. No, this was created using the traditional flour and water, then dehydrated. It can still be rehydrated and grown with gluten-free flours and used to rise gluten-free breads, though, and the amount of gluten in the finished loaf would be miniscule - unless someone with severe celiac was going to eat it, any lighter gluten sensititivity would be fine. If you want a sourdough starter that is 100% gf, there is a good formula for the mix to "catch" yeast and maintain the starter in the book "The Vintage Remedies Guide to Bread" by Jessie Hawkins. Her gf blend uses quinoa,... » Read More No, this was created using the traditional flour and water, then dehydrated. It can still be rehydrated and grown with gluten-free flours and used to rise gluten-free breads, though, and the amount of gluten in the finished loaf would be miniscule - unless someone with severe celiac was going to eat it, any lighter gluten sensititivity would be fine. If you want a sourdough starter that is 100% gf, there is a good formula for the mix to "catch" yeast and maintain the starter in the book "The Vintage Remedies Guide to Bread" by Jessie Hawkins. Her gf blend uses quinoa, chickpea, and gf oat flour. Highly recommend the book if gf sourdough baking is your goal. « Show Less
1736295
The most reliable one I've found is https://simplygluten-free.com/blog/2011/11/gluten-free-french-bread-recipe-easy-easy-easy.html I didn't have Asian sweet rice handy so I used entirely Asian white rice flour with excellent results! Looked, acted, and tasted like a 'regular' baguette! This recipe is for TWO loaves of French Bread but I made three Baguettes and it worked out just fine, but it IS messy!
2108526
I personally have not used this machine for gluten-free bread. However, I did purchase the "Bread Machine Cookbook" by Beth Bensperger (Amazon books). I'll quote her chapter on Gluten Free Breads. "You need to have a strong motor in your bread machine to make these breads, one that is capable of handling whole wheat doughs, because the gluten-free doughs are like thick sticky batters. This book contains 3 recipes courtesy of Lisa Brugellis of Welbilt of America. Hensperger states that the "Welbilt Millennium bread machine models" all of which have a special Non-Gluten Bread cycle. Having said this, she also suggests that if you don't have this special cycle on your machine to use the Quick Yeast Bread cycle. The Sunbeam does have a Whole Wheat cycle, but not a Quick Yeast cycle. Hope this helps a little.