doe sit make gluten free bread?
1938187
there is a recepe for it...yes it does but I never tried. But this machine is just amazing!!!
1938188
You add your own ingredients, so I'm assuming if you use GF ingredients it would be fine. I don't think it has a special setting for GF.
638487
If you are using Bob's Red Mill Gluten free bread mix you do not add any flour it is in the mix already. You will need to add eggs, milk, oil, and 1teaspoon of cider vinegar. The directions are on the package. Follow your Bread machines instructions and the package instructions. It makes a good size loaf of bread, which is very tasty and very filling.
1590208
I am Sorry don't know. Gluten Free is no Problem. I think if you use baking Soda instead of Yeast it would be possible.
2048210
I have tried several gluten free recipes and they each turned out differently. But yes, I get a whole in the bottom where the paddle was. The best I have found so far is a box with most of the ingredients by glutino. It's called "favorite sandwich bread" . It is the softest and least like a brick I have found. The key (I think) is to have all the ingredients room temp. This recipe will get used again. The rest I have thrown away. Good luck!
502220
Wheat gluten helps make homemade breads soft and tasty. You will need to add flour, not bananas.
990134
Yes just substitute into any recipe. The only thing I made that wasn't great was pizza, but I had the same problem with a flour recipe. This is the best gluten free flour. You will b amazed
1842596
No, I haven't tried either. I believe spelt and einkorn are types of wheat. I make gluten free bread almost daily. Easy breezy!
2270391
I have read it is 1 tablespoon of vital wheat gluten to every cup of flour. What type of bread are you making?
393239
No, is my experience. I have used it (and this is by far and away the best ready-made flour to approximate gluten-ful) on the dough cycle to mix and knead, but as with all gluten-free recipes, letting the mixture sit over night before baking is key to a decent result. The mixture will still be soupy and I use loaf pans to bake it. The gluten-free websites are now many, and they can help.
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.
1745805
No. it does not have a Gluten Free setting. The ingredients have nothing to do with the way the Breadman bread maker operates.
302028
I love mine and yes it is only used for gluten free bread. Although I have not perfected my own bread mix recipe. The premixed boxed breads, such as glutino sandwich bread, turns out perfect and delicious. There is nothin better than fresh baked warm bread. Well worth the money.
1053144
Honestly, I am not certain. I use this flat bread maker specifically to make Gluten Free flat breads and it does an excellent job!
734984
Yes, you get a nice crust on your bread with this pan. I use it for regular wheat or white bread. It doesn't work that well for gluten free bread because the outside cooks too quickly and the inside is still gooey. For gluten free bread you may want to use a ceramic pan.
2014489
I use 4 teasp. of vital gluten in each loaf. It is found by the flour in a small box. Helps a lot.
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
1472849
I freeze all my Udis bread. Then I pull it out 1 slice at a time and lightly toast it for sandwiches. You could set out several slices at a time in a container if you're going to eat them within a few days. Gluten free stuff should be left on the counter in a container or put in the freezer...the fridge dries it out.