thanks for your answers. I am concerned about the size of the holes on the bottom; how bad are they? Also: what luck have you had baking gluten free? thanks in advance.
306652
The paddles do not collapse. Due to their smaller size they don't need to collapse. They work great. And no. This unit does not have any means to dispense nuts automatically. This is a great unit and makes very consistent bread time after time. Evenly cooks and we love the shape of the loaf. It's more like a real loaf of bread.
306653
No the paddles don't collapse and no it don't add nuts automatically. I don't know why you would want the paddles to collapse they don't leave that big of a hole in the bottom. And it will beep pretty loud for about a min. to let you know when to add nut and the like. I have had other machines and I am very impressed with this one. I am using it more than I ever thought I would when I bought it, about 3-4 times a week. My Rosemary bread has been a big hit with my extended family and I am allways making more for them.
306654
Paddles do not collapse. They are removable for cleaning.It does not have an automatic nut dispenser. It beeps when it is time to add nuts or fruit, etc.
306655
I am not sure what you mean by "collapsable paddles" but I would say no. The "paddles" come on and off the posts for cleaning. There is no automatic nut dispenser but the machine alerts you when it is time to add nuts or fruit by beeping. I love my machine.
306656
It's a great machine for Gluten Free, I make bread for my daughter every week much better than you can buy
306657
Hi David - To answer your question, no it does not have collapsible paddles. There are two located on the bottom of the pan. To the second part, no it does not have an automatic nut dispenser. Instead the unit beeps several times when it is time to add the nuts during the first mixing phase. This is a great unit. I think you will be happy with it. The measuring cups are ok but the knives...well don't expect to use them much.
306658
The paddles pop out for cleaning--they do not fold down and no nut dispenser
922319
Well, I am gluten free, so only do those types of flours. It does those well. I believe it would be the same with gluten type flours. I really love this machine. But, you need to take a spatula occasionally and scrape the bottom of the bowl where the mixers do not go down far enough.
847890
first of all please stop measuring with cups it is a odd and unsafe measure. I use professionally 4-6% gluten, depending on what flour I have. If I have a very heavy, very bran laden flour i go 6 maybe 7% if i have a lighter whiter flour I go closer to 4% As someone else mentioned, you need enough water in your dough. If you get a bread thats not baked through, lower the temperature and lengthen the baking time. Higher temps will only burn teh bread or make a overly thick crust.The best test if a bread is baked through, take the loaf out and knock the bottom. if it sounds thumb, it is not done. if it sounds hollow, it is done. first of all please stop measuring with cups it is a odd and unsafe measure. I use professionally 4-6% gluten, depending on what flour I have. If I have a very heavy, very bran laden flour i go 6 maybe 7% if i have a lighter whiter flour I go closer to 4% As someone else mentioned, you need enough water in your dough. If you get a bread thats not baked through, lower the temperature and lengthen the baking time. Higher temps will only burn teh bread or make a overly thick crust.The best test if a bread is baked through, take the loaf out and knock the bottom.... » Read More first of all please stop measuring with cups it is a odd and unsafe measure. I use professionally 4-6% gluten, depending on what flour I have. If I have a very heavy, very bran laden flour i go 6 maybe 7% if i have a lighter whiter flour I go closer to 4% As someone else mentioned, you need enough water in your dough. If you get a bread thats not baked through, lower the temperature and lengthen the baking time. Higher temps will only burn teh bread or make a overly thick crust.The best test if a bread is baked through, take the loaf out and knock the bottom. if it sounds thumb, it is not done. if it sounds hollow, it is done. « Show Less
940163
They are not "hard" "crunchy" edges, I guess that would depend how your oven is baking - at what temperature. They are the same on the perimeter of the pan as the divider. I love this pan - I think they are done perfectly. Spray well with non-stick baking spray and voila! Yummy brownies!
1139342
I only have ever used the gluten free setting but there is a pause phase for that setting and it seems to be quite a long pause, maybe 5 minutes or so maybe a little longer. Hope this helps.
2172896
I think sometimes the problem is in the paddles. I have had a couple of loaves turn out a bit strange, and usually the reason was that the paddles weren't locked down properly. One time I used too much of a heavy flour with not enough liquid (when experimenting with my own recipe), so that can cause problems as well. Otherwise, everything else has turned out perfectly.
1244654
I haven't had that problem, nor has my daughter who uses them. If I were having that issue, I think I would perhaps think about lowering the oven temperature and then, if that didn't work, I'd consider altering the time. One or the other of these should address the problem...but I would find a way to keep using the mats...I LOVE the easy clean up!
992827
Hi, Book Lover # 52. I made the doughnuts and they came out rounded. I think it's the baking powder or whatever rising ingredients are in your recipe. You don't need a second pan - just fill like a muffin pan. My recipe called for me to fill the holes 2/3 full. They came out really nice.
1405722
I'm pretty good at _watching_ how someone else is baking, so I asked her... :-) The reply was that these shot glasses are too small, but mainly they are long & narrow, which may pose a problem when you want to release whatever you bake in them. So, back to the original use - Cheers...
1687456
Hi Sondra. Sorry, since I'm not sensitive to gluten that's something I didn't notice. I wish I could have helped you. Angela
1617729
Hello, I am a Brit. I got soooo excited when I found these, as it is not something you can find here in the US. I have used mine several times. A tablespoon is a little too much filling, I think you'll find it will 'leak out' from under the lids. I would use a teaspoon (slightly heaped). I use my trays to make Mince Pies, which are already very rich, so it is more than enough filling...As for the crust, roll it out as thinly as possible.
1892970
I had no issues with this. Just make sure that on your first use you flour it well and really work the flour into the grooves as much as you can. The moisture from the bread and the flour seems to keep the little strands from tearing further or coming off. I didn't have many on mine though.
98257
Re Breadman TR875: I am interested in your "gluten-free" baking results. The only bread machine I have seen for this specific purpose is called the "bready" and it is extremely expensive (~ $400.00).Gratefully,PJM
1653870
Sorry. Gluten allergies are not an issue with me so I didn't think to check that out. I'm sure the bakery that sold the decoration would be able to answer your questions. Good luck!!
1414750
I really don't know . You can always call Bob's Red Mill and they can tell you. I do use them all the time in my gluten free baking and have had no problem. Hope this helps.
253051
The holes are intentionally there. If the batter is too thin it leaks in the oven. If the batter is thick it bakes beautifully. Use a strip of grease paper to cover holes if you have to.
176305
Apparently, word is on the Bob's site that it is now produced on lines shared with wheat flour, so it is contaminated with gluten. I would avoid it if you are super sensitive until you can speak with Bob's Red Mill directly to verify otherwise.