Bread making machines

Oh don't give up, I want to know how to make a good 'un!

 

Have you ever eaten gluten free bread Freddy?

 

No, sounds dreadful But if I can, I want to be able to make a half decent one for my B-I-L

 

Hmmm I don't think that's possible Freddy. Bread really isn't bread without gluten. A couple of years ago I had to experiment with a gluten free diet for a week and bread was disgusting. It was like eating sawdust it had no substance to it at all. I'd rather go without than eat that again! Cakes weren't that much better either.

 

Udi's white loaf is good. It's the most like gluten bread. But it's hard to get here.
Genius is bleurgh though!!

 

Great British bake off did gluten free bread last night, looked like they had good results using something that didn't smell good which was called, I think, psyllium husk powder.

 

Hiya
@Snowbaby , I just read something in the Panasonic handbook that might be of some help to you. It mentions that Spelt flour is tolerated by some that can't tolerate 'normal' flour. Might be worth a try? I've just bought some myself, as it's possible my wife might be having Gluten issues.

 

Hello chums
I bought (as I liked the sound of it) some Wholegrain Seeded Bread flour from Sainsburys. Thing is, I can't see any mention of this type of flour in the handbook. Any ideas as to what program to use?

 

Freddy did you try spelt flour? How did it turn out?

I'm currently on a low FODMAP diet, due to start reintroduction soon so I can't trial anything off the diet as yet, but I have been wondering about spelt as an alternative!

 

Yes, tried the Spelt. It doesn't rise like regular flour, and isn't as fluffy, but definitely worth trying, and makes great (crunchy) toast.

 

@Snowbaby , let me rephrase, "definitely worth considering"

 

Have you tried using this flour yet?

If in doubt, I have always done a 2/3 size loaf, at whole grain setting...

My reasoning has been, if it rises too well, then 2/3 the capacity of the bread machine should cope. My thoughts on whole grain setting - it is to give extra time for rising, so a little extra won't even hurt a white flour with lumpy bits!

 

Hiya Sian
That's just it, there's no Wholegrain setting?

 

Ahhh!?!

A wholemeal setting? Or, just "brown"?!

 

I guess so. There's also a Granary option?