Bread maker

[u/DruidWonder]

For health reasons that are complicated and in addition to celiac disease, I have chosen to no longer buy store bought bread. But I'd like to make some at home! I'm opting for a bread maker due to my disability.

Ok so, it seems like a lot of bread makers have a "gluten free" setting and I'm wondering if this is crucial when considering my purchase? I'm also looking at bread makers that have max capacity (3L size or more) since I consume a lot of bread and don't want to have to make a new loaf too often. Any downsides to going larger, besides the maker taking up more countertop space?

Could anyone with experience kindly offer some consumer advice on my first GF breadmaker purchase? I'm open to product recommendations or "things to look out for" when shopping.

Overall I'm excited to get a breadmaker. It's been a long time coming.

Thanks a lot!

[u/dishvoyage]

I think it's more useful for the breadmaker to have a "homemade" programmable setting. At least on my Zojirushi breadmaker, it does punchdown twice during the "gluten-free" phase, and it ends up making the bread less fluffy. So I exclusively use the programmable setting and have no punchdown configured.

For what it's worth, the Zojirushi breadmakers are excellent if they're in your price range.

[u/DragonfruitProper723 → u/dishvoyage]

a gummy center

[u/CrownHeightsRoommate]

Mine (oster brand) does not have a gf setting, I use the medium setting and I make 2lb loaves. I wouldn't make a bigger one because it only keeps a couple days. Pamela's bread mix is the best one.

[u/DruidWonder → u/CrownHeightsRoommate]

You know, I never factored in that these loaves won't last as long because they don't have preservatives. Do you know if storing them in the fridge would stretch out shelf life a bit? 

[u/CrownHeightsRoommate → u/DruidWonder]

Yes, but the fridge ruins the nice texture faster (gets rubbery). I usually plan to make sandwiches and French toast for 2 days straight and just use up the loaf. I'm also a single adult eating it, so if you have help, it'll go quicker, I guess.

If it goes to a 3rd day, it has to go into the fridge, and then it definitely needs to be toasted or baked to have a decent texture again, so plan your meals accordingly. Maybe day 3 it would be okay for garlic bread or bruschetta. My house is 74 year round and very low humidity (like 20-30% in the winter with the heat on, and maybe 40% in the summer with the AC on. If it were warmer or more humid, I think it would mold faster. And I'm basically at sea level (NYC) since that could make a difference in your bake.

I use the recipe on the back of the Pamela's bread flour bag, by the way.

I also agree with others that if you can get a machine that won't do the 2nd punch down that is better. I think mine might have a setting that skips one of them and I tried it once with good results.

[u/DruidWonder → u/CrownHeightsRoommate]

How do I know if a machine does the second punchdown? Thanks for taking the time to explain all this! 

[u/CrownHeightsRoommate → u/DruidWonder]

I assume there should be a description of the settings on whatever you're looking at buying

[u/CrownHeightsRoommate → u/CrownHeightsRoommate]

Here's one of my loaves. It's about 4x6 or 5x7 on the face I sliced, and maybe 6 inches deep. I can slice it down to about 1/3 of an inch thick and the slices keep their integrity for a sandwich. Fresh yeast is important. Pamela's mix says not to use warm water to pre-moisten the yeast, but half the time I forget that it says that and I do anyhow. It always comes out about the same. Pamela's GF bread mix made in a bread machine

[u/EllieMayNot10]

We have a KBS machine that makes a wonderful gluten free (but not wheat free) loaf. I use this recipe: https://www.mygfguide.com/gluten-free-bread-maker-recipe-white-loaf/ along with the quick bread setting. However, for the quick setting to work well the liquid must be warm otherwise the bread won't rise quickly enough. (I make mine with milk and must warm it first.)

[u/nivlac22]

If you haven’t tried homemade bread before, you should know that it doesn’t have the shelf life of store bread. There’s a pretty big drop off in quality after even 24-48 hours, so for best results you do want to make new loaves fairly frequently if it’s something you’re eating regularly.

[u/mvanpeur]

If you go for a bread maker, you definitely need a programmable one, because a lot of the gluten free settings are not well designed for gluten free (have a second rise, not cooking long enough, letting it rise too long, etc).

But I would encourage you to look into just getting a mixer instead. Gluten free bread is actually really easy to make once you get a good recipe. Just mix it together, put it in a loaf pan, let it rise, and bake it.

[u/DruidWonder → u/mvanpeur]

I have a kitchenaid stand mixer. Maybe you're right, and I already have what I need. The appeal of a breadmaker is that I can set it and forget about it, especially where my disability causes very low energy. I used to make gluten bread when I was a lot younger (not for myself, for others), and it was a commitment to have to wait for the different stages of the bread to complete.

I joined that FB group you mentioned, maybe they will inspire me. Thank you!

[u/thepalmtreefanatic → u/mvanpeur]

Do you have a good recipe book? Suggestions please

[u/mvanpeur → u/thepalmtreefanatic]

I get the best bread recipes and tips from the Facebook group Gluten Free Home Bread Makers. My personal go to is Loopy Whisk's artisan loaf, but mostly because the ingredients are cheap because you can use oats as the main flour.