lunaoo
Good day!
Help me choose a model of gluten-free bread maker. That is, the flour will be gluten-free (special flour for celiac patients). Also, there will be no yeast and milk in the bread (there will be a milk replacer).
Such a terrible diet for my child. Autism.
I know there are models of gluten-free bread makers.
Tell me the model!
Thank you
Elena Bo
The gluten-free bread program is definitely in Panasonic 253 (but it's hard to find it - it's out of production), Panasonic 255, 254 model.
Forum users, prompt. Whoever bakes bread without gluten should have such a program !!!
natalka
There is such a program in Panasonic 255, in Mulinex 50002 (3,4), in Kenwood 210 and beyond. Perhaps there is somewhere else, but I don't know that anymore.
Viki
At Delongy 125, the 3-Bread Gluten Free Program! Active dry baker's yeast is recommended for this program.
Bee
DeLonghi 755 also has a gluten-free baking program. And the 125 model has recommendations on how to program yeast-free breads based on a gluten-free baking program. Download the manual for the 125 model, everything is described in detail there.
Andrei
Moulinex OW5004 also has a program for baking gluten-free bread - program 6, as it is called, for bread made from gluten-free flour
nadyushik
Help me find a bread maker with a gluten-free mode., I only found Panasonik sd-255, but they are not on sale anywhere, can someone tell me about the availability of other models with the mode of interest!
natalka
There is such a program in Moulinex 5000 (2-3-4) and in Delongy 125. The rest of the stoves may also have similar programs.
maurusha
the kenwood 300 and 350 definitely have is called "Gluten Free".
I don't know about the rest.
Andreevna
Panasonic 253 has a gluten-free mode.
natalka
And who, in general, actively uses this regime? And what is baked on it? It has never been useful to me yet.
Mueslik
Read the message that started the topic
natalka
I understand all this, but it meant that there are only a few such users, and such a program is in all modern stoves and I would like to try it in action. But how?
Mueslik
natalka , I also have this program, the instructions say about it - use special gluten-free mixtures for baking in bread makers, I bought two such mixtures - buckwheat and corn, I have not tried it yet. Somewhere in the topic about mixtures I laid out photos of packages and some of the girls tried it, it was written there.
Found, here https://Mcooker-en.icdself.com/index.php@option=com_smf&Itemid=26&topic=1605.0
natalka
Mueslik, Thank you. I read, I read about such mixtures in the instructions and heard earlier (or rather, I also read it) on the forum, somewhere in another Temko. We, in the provinces, can hardly find such mixtures, what to do, civilization has not leaked everywhere ... Or maybe this program can still be used somehow?
Rustic stove
Quote: Karizimma

Good day!
Help me choose a model of gluten-free bread maker. That is, the flour will be gluten-free (special flour for celiac patients). Also, there will be no yeast and milk in the bread (there will be a milk replacer).
Such a terrible diet for my child. Autism.
I know there are models of gluten-free bread makers.
Tell me the model!
Thank you

Karizimma, if you still come here - read this topic, there the mother of children with celiac disease wrote how to bake bread, with recipes:
https://Mcooker-en.icdself.com/index.php@option=com_smf&Itemid=99&topic=2438.15
Quote: natalka

Or maybe this program can still be used somehow?
You can grind gluten-free cereals in a millstone mill and try to bake (see the recipe from the link above), although the author writes there that the taste is specific for such bread.
Mueslik
Quote: natalka

Mueslik, Thank you. I read, I read about such mixtures in the instructions and heard earlier (or rather, I also read it) on the forum, somewhere in another Temko. We, in the provinces, can hardly find such mixtures, what to do, civilization has not leaked everywhere ... Or maybe this program can still be used somehow?
, I also do not live in Moscow, we have such mixtures in MANs, And about grinding, I don’t know, there is not only corn flour in the composition, a lot of other things are mixed
natalka
Actually, I didn't mean making gluten-free mixtures on my own, but a fundamentally different adaptation of the program. For example .... for baking on a baking powder or without yeast, or .... for whatever needs.
Mueslik
natalka , I also thought about it. I have a gluten-free regimen - 2h20min, one kneading 15 min, proofing - 1h, 1h05min-baking: where to adapt it? Unknown what baking temperature is? If you just try to use it instead of the fast baking mode, we have it very short - 1h20min
natalka
In Panasonic 255 (I have such a stove), it's about the same. Can try using this program under rye. : wow: A wonderful long climb will turn out. But the batch may be too small, or maybe nothing. : :) Need to experience. I went to put rye on the gluten-free program.
Rustic stove
Quote: natalka

In Panasonic 255 (I have such a stove), it's about the same. Can try using this program under rye. : wow: A wonderful long climb will turn out. But the batch may be too small, or maybe nothing. : :) Need to experience. I went to put rye on the gluten-free program.

Panasonic's rye program has a rise of up to one and a half hours. IMHO - an hour may not be enough.
natalka
I deliberately never noticed the time, but it seems to me that I never reached an hour and a half. And in general, I don't really like the existing program for rye, I bake on it only when there is no opportunity to watch the rise. And here ... an attempt is not punishable. The batch is already in progress, and we will see the result in a couple of hours.
natalka
Well, I waited for the result. The bread is not so bad. Everything is very tasty and looks decent. The roof pumped up a little, but this is possible from the excess of liquid (I did not check the bun).

DSC00197.JPG
Gluten Free Bread Maker
DSC00195.JPG
Gluten Free Bread Maker
DSC00199.JPG
Gluten Free Bread Maker
Mueslik
;) And what looks good, everything is baked (y) You can experiment! I want to bake quick bread in this mode, leave the amount of yeast as for the main one, it should turn out
natalka
Everything was baked very well. Already half of the roll was reduced. It turned out to be something like a quick rye. In Panasonic the "Rye" mode is 3 hours 30 minutes, and "Gluten free" is 2 hours 00 minutes. But at the same time, I put the yeast as on ordinary rye. If you try to slightly increase the amount, it may rise higher. True, I compared yesterday's slice of bread according to the same recipe, but baked on "Rye". The height is one in one only the roofs are different. Yes, this recipe. https://Mcooker-en.icdself.com/index.php@option=com_smf&Itemid=26&topic=2317.0
Everything is observed one to one, only without seeds.
nadyushik
Phew, well, we finally bought a Moulinex OW 5002 gluten-free oven (we were looking for just this one because the child has Celiac disease and gluten is contraindicated for us) bought a special mixture (buckwheat) and yesterday we tried to bake some bread, but for some reason it did not bake at all. Can someone tell me what's the matter. It seems that everything was correctly laid, etc.
Mams
nadyushik, In the case of gluten-free blends, a different order of bookmarks. At least in Panasonic it is indicated separately. It should be put in the following order: water-salt-fat-ready-mix-yeast. On the boxes with the mixture, the necessary recommendations are also possible. But it is difficult to say more precisely.
It is better to ask your survey question in the topic on the basics of baking. With an indication of what and how they put it.
nadyushik
Quote: Mams

nadyushik, In the case of gluten-free blends, a different order of bookmarks. At least in Panasonic it is indicated separately. It should be put in the following sequence: water-salt-fat-ready-mix-yeast. On the boxes with the mixture, the necessary recommendations are also possible. But it is difficult to say more precisely.
It is better to ask your survey question in the topic on the basics of baking. With an indication of what and how they put it.
, thank you very much for the answer, I laid it in exactly the same order as it is written in the instructions for the bread maker. water-salt-fat-ready mix-yeast
Rustic stove
Quote: nadyushik

Phew, well, we finally bought a Moulinex OW 5002 gluten-free oven (we were looking for just this one because the child has Celiac disease and gluten is contraindicated for us) bought a special mixture (buckwheat) and yesterday tried to bake some bread, but for some reason it did not bake at all. Can someone tell me what's the matter. It seems that everything was correctly laid, etc.
nadyushikFirst off, congratulations on your purchase !!
Secondly, as I read this forum, I noticed that the most common mistake for beginners is the wrong measurement of products.
Check yourself - what was the mixture and water measured in, whether weight and volume were accidentally confused.

I am sure that you will definitely succeed !!!
Mueslik
Quote: nadyushik

Phew, well, we finally bought a Moulinex OW 5002 gluten-free oven (we were looking for just this one because the child has Celiac disease and gluten is contraindicated for us) bought a special mixture (buckwheat) and yesterday we tried to bake some bread, but for some reason it did not bake at all. Can someone tell me what's the matter. It seems that everything was correctly laid, etc.
Did you set the weight of the loaf correctly?
nadyushik
Quote: Mueslik

Did you set the weight of the loaf correctly?
We put on the smallest loaf 750g. but how to calculate it correctly, I do not know, unfortunately, the recipe is indicated in one copy, but for what weight of a loaf, it is not indicated there!
Mueslik
nadyushik, take the total weight of the products, how much mixture you took and the amount of water (how many ml, so much and g), add up and get the approximate weight of your bread, and display it on the panel
Elena Bo
Quote: Mueslik

nadyushik, take the total weight of the products, how much mixture you took and the amount of water (how many ml, so much and g), add up and get the approximate weight of your bread, and display it on the panel
Wrong. Look by the weight of the flour. For each size of loaf, a certain amount of flour. And proceed from this. You can see the weight in the instructions in the recipes.
Mueslik
Why is it wrong, take the recommended recipe from the instructions for a 1000g loaf, add up all the ingredients - get a weight of 1kg. The girl has a gluten-free mixture, not flour.
nadyushik
Quote: Mueslik

nadyushik, take the total weight of the products, how much mixture you took and the amount of water (how many ml, so much and g), add up and get the approximate weight of your bread, and display it on the panel
Well, if we proceed from such a combination, then I have chosen the wrong weight of bread! but judging by the flour, it is correct. (but raw bread)
Mueslik
If you set a lower weight than necessary, then the bread will be unbaked, most likely
Mueslik
Quote: natalka

Actually, I didn't mean making gluten-free mixtures on my own, but a fundamentally different adaptation of the program. For example .... for baking on a baking powder or without yeast, or .... for whatever needs.

; D I tried the gluten-free mode for baking quick bread, the results were good, it turned out to be quite a decent bread. Unfortunately, I didn't take a picture yesterday, I didn't want to cut it hot. Today, there are non-photogenic trimmings left, the peaks are gone. Baked according to the usual recipe, the amount of yeast, as on the main bread (500g flour-pack Dr. Otter). It went up well, slightly lower than in the main mode, the conclusion can be used instead of the fast mode. Time gain 1h, compared to the main mode

Elena Bo
Quote: Mueslik

Why is it wrong, take the recommended recipe from the instructions for a 1000g loaf, add up all the ingredients - get a weight of 1kg. The girl has a gluten-free mixture, not flour.
And then weigh the finished bread, the weight will not be 1 kg. ...
And flour or other mixture is not important.
Mueslik
: o Different flour takes a different amount of water, respectively, the weight of the loaf will differ, the water must be taken into account when calculating the weight of the finished bread. Naturally, this weight will be approximate, but this is enough to set the correct weight
Elena Bo
Mueslik, if you like to add up the entire weight of the pledged products, then no one minds. But there is an easier way to determine what size the breadmaker should be. Why complicate your life?
Mueslik
Elena Bo, you only listen to yourself ... For a gluten-free regime, there are no food bookmarks in the instructions and in the recipe book too, this time.
Here's the recipe for you, written on the box of the gluten-free buckwheat mixture:
Bread in a bread maker
pour into the mold 500g of the mixture, 3.4g of yeast, 40g of vegetable oil, 14g of salt, 40g of sugar, pour in 600ml of water and use the gluten-free mode. What weight do you think bread will turn out with this amount of water?
Elena Bo
Quote: Mueslik

pour 500 g of the mixture into the mold

This is enough to determine how much weight to put.
It doesn't matter which Mode. See recipes in your bread maker. Suppose that in recipes, 500 grams is put on a small size. flour. So we set a small size. What is difficult?
It is enough to remember what weight corresponds to the Nth amount of flour (mixture).
Elena Bo
Are you sure gluten-free bread has a size adjustment?
In my bread maker, there is only a choice of crust color.
Elena Bo
Here are Panasonic's recommendations (I don't think they are radically different from other bread makers)

Baking gluten-free bread in a bakery is significantly different from baking regular breads.
If you make such bread for health reasons, please
consult your doctor and follow all instructions carefully.
• This program has been specially designed for specific gluten-free bakery mixes. Therefore, using your own mixtures may not give the same good results.
• If you have selected a GLUTEN-FREE program, you must carefully follow
the recipe on this page and carry out all the operations described. Otherwise, the bread may not work.
• Gluten-free bread recipes have been developed with commercially available gluten-free ready-to-use baked goods in mind. We recommend using these mixtures for the best results. They are sold in pharmacies, health food stores, and sometimes in large department stores.
• The baking result may vary depending on the type of mixture. Sometimes, there may be flour on the sides of the loaf.
• Bread should be stored in a cool, dry place for no more than two days.
If you cannot consume the entire loaf within this time period, you can freeze it in the refrigerator.
• If gluten-free bread is chosen for dietary reasons, then very
it is important not to allow other flours that contain gluten to get into the dough. Thoroughly clean the inside of the baking dish and kneader blades and other accessories.

Panasonic recommends the use of special bakery
mixtures and flour.

Gluten Free Bread Recipes

Gluten Free White Bread
Water 430 g
Rast. oil 1 tbsp. the spoon
Bakery mix 500 g
Dry yeast 1 tsp

Gluten Free Ready Mix Bread
with added sugar and salt

Water 430 g
Rast. oil 1 tbsp. the spoon
Salt 1 tsp
Sugar 1 tbsp. the spoon
Bakery mix 500 g
Dry yeast 1 tsp

Place the ingredients in the mold in the following order:
Water, salt, vegetable oil ready mix gluten free yeast.
Press the PROGRAM button to select GLUTEN-FREE mode.
Press the SHORT button to select a color
crusts.
Press START / STOP. The dough starts to knead immediately.

5 - 10 minutes after the start of kneading the dough, peel off the flour adhering to the sides of the mold inside the mold using a plastic
shoulder blades.
Mueslik
:) Yes, there is a choice of weight, it is indicated that baked goods are made only from special gluten-free mixtures for bread makers, there is a choice of crust color; there is not a single recipe, which is logical, since they recommend special mixtures. Yes, I looked at another box (with a corn gluten-free mixture) there the recipe is the same, only water-500ml
the composition of the buckwheat mixture: corn starch, buckwheat flour, pectin, guar gum, citric acid, baking soda, vegetable lecithin. There is also a recipe for baking from this mixture in the oven - the ratio of water and mixture is the same. If I began to bake according to this recipe, I would take a weight of 1.5 kg and set a weak crust. Or vice versa - weight 1kg, dark crust
Elena Bo
In short, this regime and the mixture must be tried. This is a separate song.
Mueslik
Quote: Elena Bo

This is enough to determine how much weight to put.
It doesn't matter which Mode. See recipes in your bread maker. Suppose that in recipes, 500 grams is put on a small size. flour. So we set a small size. What is difficult?
It is enough to remember what weight corresponds to the Nth amount of flour (mixture).
Not enough, for example - I take the basic recipe for 1 kg and add 200g of sausage as an additive, the weight of the bread will change; but the amount of flour will remain the same.
In a new recipe, I always roughly calculate the weight of the finished bread and do not consider it shameful, I estimate approximately, without using a calculator or pencil, is it difficult?
nadyushik
Gluten Free Ready Mix Bread
with added sugar and salt
Water 430 g
Rast. oil 1 tbsp. the spoon
Salt 1 tsp
Sugar 1 tbsp. the spoon
Bakery mix 500 g
Dry yeast 1 tsp
Today I made bread according to this recipe and everything worked out for me, if anyone is interested, I can post a photo.
Elena Bo
Quote: nadyushik

Gluten Free Ready Mix Bread
with added sugar and salt
Water 430 g
Rast. oil 1 tbsp. the spoon
Salt 1 tsp
Sugar 1 tbsp. the spoon
Bakery mix 500 g
Dry yeast 1 tsp
Today I made bread according to this recipe and everything worked out for me, if anyone is interested, I can post a photo.
I posted just such a recipe above.
nadyushik, of course upload photos.
Mueslik
nadyushik, that's good, they said, they said, it's not in vain! I congratulate you on a lucky bread! And post a photo, if it's not difficult, I wonder what gluten-free bread looks like. And share with us your impressions - how does it taste?

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