If you have this machine and you've made gluten free bread what rating would you give it from 1 the lowest to 5? Thank you!
1189158
I haven't made any gluten free bread with it yet, but have been very pleased with the others that I've made.
1189159
I made gluten free bread as well as bread with gluten. They both turned out great. .however the machine pan locked up and failed after just a few months and I ended up throwing the machine out and getting a different one. It turned out to be just about impossible to replace the pan.
2270391
I have read it is 1 tablespoon of vital wheat gluten to every cup of flour. What type of bread are you making?
1644375
Yes, there is a gluten free setting and one recipe in the book. However, this is my fourth bread maker and I do not like it so would suggest you look into machines. Hope this helps.
2068882
The gluten free breads I have worked with so far were too sticky for these. I've only tried a couple of recipes so it's a really limited experience.
1933010
Have you found any alternative? I just started looking into purchasing a bread maker and I'm stuck in the same quandry. I avoid non-stick at all costs, but I can't seem to find a machine without it. Please let me know if you found anything. Thanks! Lyndi
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.
2201744
I am not absolutely sure, but it could be due to some of your ingredients! Be sure to follow the recipe measurements and instructions exactly, and use what they recommend. It calls for bread flour, I have had success with using regular flour, but stick to what is called for and see if it makes any difference (if you are using something else) it could also be the yeast. make sure it is fresh and not outdated It doesn't sound like it is the machine, as you say the bread is baked. I also had a bad loaf when I first started, it was when I made the 2 lb. loaf, it came out heavy and did not rise so I made sure I followed the recipe exactly and my ingredients were fresh and I stuck to the 1 and 1/2 lb recipe and it has worked fine every time. Hope this helps!!
2061569
This machine does NOT make bread well. Only the lightest of bread recipes will be able to be mixed with this unit.My 'typical' bread recipe:5 cups flour1 7/8 cups water1.5-2 Tbsp sugar1 tsp salt2-3oz oil1-2 tsp yeastReceived unit as Christmas gift (2014) and tried my basic bread recipe. Unit began to mix, then bogged down before finishing. Had to use my old 1980's Oster Kitchen Center to finish mixing the dough (becasue I didn't want to throw it away). Am waiting for RMA to return.Perhaps this unit is good for mixing cookies, or cake recipes, or beating/whipping cream/butter. But do NOT buy this unit for mixing bread. It does NOT mix a basic bread recipe well. This machine does NOT make bread well. Only the lightest of bread recipes will be able to be mixed with this unit.My 'typical' bread recipe:5 cups flour1 7/8 cups water1.5-2 Tbsp sugar1 tsp salt2-3oz oil1-2 tsp yeastReceived unit as Christmas gift (2014) and tried my basic bread recipe. Unit began to mix, then bogged down before finishing. Had to use my old 1980's Oster Kitchen Center to finish mixing the dough (becasue I didn't want to throw it away). Am waiting for RMA to return.Perhaps this unit is good for mixing... » Read More This machine does NOT make bread well. Only the lightest of bread recipes will be able to be mixed with this unit.My 'typical' bread recipe:5 cups flour1 7/8 cups water1.5-2 Tbsp sugar1 tsp salt2-3oz oil1-2 tsp yeastReceived unit as Christmas gift (2014) and tried my basic bread recipe. Unit began to mix, then bogged down before finishing. Had to use my old 1980's Oster Kitchen Center to finish mixing the dough (becasue I didn't want to throw it away). Am waiting for RMA to return.Perhaps this unit is good for mixing cookies, or cake recipes, or beating/whipping cream/butter. But do NOT buy this unit for mixing bread. It does NOT mix a basic bread recipe well. « Show Less
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
1745456
I have tried it only twice. Both times one loaf was OK (but not that great. The other loaf not good. I think with more practice and experimenting it might be OK. Just a guess. Until I have time to play more with it, I am sticking to the 2.5 lb Sweet Bread recipe (minus coconut) which always comes out perfectly.
1577612
I have not made gluten free bread. I only know it works great for desserts and cookies!
1485116
I only use my machine to make gluten free bread for my son. I found that it works best if I mix the ingredients prior to putting them in the machine. I have also found that you have to use the correct amount of yeast for your altitude I have just played around to figure out what works beat for me. Also with your yeast add some sugar to help activate it (you would have to google how much to use as I don't measure and just eyeball it) and do not open you machine until it has finished cooking. This is what I found has worked to make the bread I make come out better.
2074425
thank you jane, i did do that, beleive me!!i have read where people remove the dough after the 2nd. kneading and remove the paddled's and lightly oil your hands and put the dough back in the breadmaker. i am going to try to do this.when i researched the reviews i should have read the newer reviews first, they have the older reviews on page 1-9 pretty much good reviews.pages 10-11 you really get the up-dated reviews from people who have just purchased this bread machine.. westbend must have changed something in these (from the first time) of making this maker.thank you for the reply.mary mmount@windstream.net thank you jane, i did do that, beleive me!!i have read where people remove the dough after the 2nd. kneading and remove the paddled's and lightly oil your hands and put the dough back in the breadmaker. i am going to try to do this.when i researched the reviews i should have read the newer reviews first, they have the older reviews on page 1-9 pretty much good reviews.pages 10-11 you really get the up-dated reviews from people who have just purchased this bread machine.. westbend must have changed something in these (from the first time) of making this maker.thank... » Read More thank you jane, i did do that, beleive me!!i have read where people remove the dough after the 2nd. kneading and remove the paddled's and lightly oil your hands and put the dough back in the breadmaker. i am going to try to do this.when i researched the reviews i should have read the newer reviews first, they have the older reviews on page 1-9 pretty much good reviews.pages 10-11 you really get the up-dated reviews from people who have just purchased this bread machine.. westbend must have changed something in these (from the first time) of making this maker.thank you for the reply.mary mmount@windstream.net « Show Less
2061570
I have been making bread with mine since day one! I haven't had any problems with it and even let my bread sit and rise in the bowl and then turn it on low to knead the bread! I have used it mostly for bread and stiff dough and as long as you keep it on low and don't get in a hurry....it doesn't even heat up? I have made dough for pretzels, regulat white bread, pizza dough, and even wheat bread "which seems to get the thickest and stalls it a little more, but has been doing just fine for me! Just don't make the mistake that I did on my first one and try to do butter and walk away for a min or two because the butter will turn out of nowhere and splash all of the cream or whey out "even with a towel over it" and if it gets under the unit...it will suck up into the fan which is right under neath the unit about a 1/4 of an inch from the work surface and will suck up into the motor and burn up or short out the unit! But other than that...I have made about 50 loaves of every kind of bread you can make in the last 3 or 4 weeks and use it daily, sometimes 2 or 3 times a day and I have no problem! Yes a cover and maybe a little more power would be nice, but I can make 2 BIG loafs of any kind of bread in it and I have had no problems, just do the dough on low to #2 until it gets thick and turn it down to low, let it rise and put it back on low for 5 mins to knead the bread!
1785080
Again--I'm only using the machine with the gluten-free setting--but there has been no disruption at all! I do take them out at 15 mins on the g-f cycle which is at the end of kneading and before it heats and rises. There are still small holes from the pin--but not a large blade mess! :-)
1577509
Believe or not, it is the bread machine that failed. I returned mine after 6 months of use and it was supposedly one of the best models out there. With me it was hit or miss. The bread would either turn well or really bad, even if the same steps were taken. A lot of it has to do with the temperature in the room. In the winter months the bread machine didn't work so well. We have switched to making our own bread in a dutch oven instead. Get yourself a copy of "My Bread: The Revolutionary No-Work, No-Knead Method" by Jim Lahey.
273722
Quite probably; I simply put the ingredients in and wait. However, that said, this machine is not one I'd recommend. It has too often spewed dough over the edges of the insert, so that the dough falls to the hot coils and burns, and is impossible to fully remove from the machine. That MAY be because I've used gluten-free flours, but I can't figure why (a) if gluten-free is the reason the machine's instructions should so state; and (b) why this has never happened to me before with bread machines.