• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

My new Russell Hobbs Breadmaker?

SparkJack

Well-Known Member
Messages
152
Location
Southampton
Type of diabetes
Treatment type
Tablets (oral)
Took your advice WhitbyJet. I am now the proud owner of a breadmaker. I'm going to try my first loaf to-day. I thought it best to do each recipe in the leaflet first. So I'm going to start with ordinary white bread etc.The family can be the taste testers for that one.
Out of interest where is the best place to buy:
coconut flour
gluten flour
gluten free flour (my niece suffers from IBS)

Any tips for this particular breadmaker will be welcomed . Has anyone tried using spelt flour to make bread etc.?
 
SparkJack said:
Any tips for this particular breadmaker will be welcomed . Has anyone tried using spelt flour to make bread etc.?
Click to expand...
yes, ages ago. As I recall it was quite easy to use as a bread flour. (It wasn't using your kind of breadmaker though)
 
Do they only work with yeast breads - & with gluten? I recall a "New Scientist" article on bread making with African flours - they required xanthan gum to give the yeast something to work on.

Or can you use baking powder with e.g. almond flour?
 
Spent about 2 hours on the web looking for and sourcing low carb equivalents such as carbophobia bread mix , atkins bread mix, wheat gluten powder, oat bran, coconut flour,rice protein flour and so on. Will let u know how I get on when they arrive!
 
SparkJack said:
Spent about 2 hours on the web looking for and sourcing low carb equivalents such as carbophobia bread mix , atkins bread mix, wheat gluten powder, oat bran, coconut flour,rice protein flour and so on. Will let u know how I get on when they arrive!
Click to expand...

Hi!
I get Carbalose flour from the low carb megastore. Worked well in the breadmaker. Need to use twice as much yeast as the breadmaker says, then comes out O.k Main thing was, I had two thickish slices of nice hot bread and my Blood sugars hardly moved.
Delivery is quite expensive, so I normally order other stuff at the same time. No extra delivery charge! Their low carb wraps and tortillas are pretty good.
 
Trouble is, I also ordered Heavenly Chocolate/ Butterscotch Ice cream mixes, balance chocolate bar,turkish delight and their spaghetti too......all low carb.. it will be fun trying everything out.
 
SparkJack said:
Trouble is, I also ordered Heavenly Chocolate/ Butterscotch Ice cream mixes, balance chocolate bar,turkish delight and their spaghetti too......all low carb.. it will be fun trying everything out.
Click to expand...
What, from the low carb megastore? Let me know how they all go will you?
 
Hi Grazer,

I've got a breadmaker and relegated it to the back of a cupboard when I became diabetic. I've got some carbalose flour (to make mince beef and onion pies - very nice), but I hadn't realised it could be used for bread making in a breadmaker. Do you follow the ordinary bread recipes but substitute the strong flour for carbalose and just add extra yeast?

I make a decent seed bread out of almond flour, but it doesn't work well in the breadmaker - it goes tough with all that kneading.

Smidge
 
Hi SparkJack,

I was in Holland and Barett the other day and they sold all of those things you listed.

Helena.
 
 
Last post went a bit wrong, so this is my reply smidge

Exactly smidge, that's what I do. Straight substitute with double yeast. On one occasion it seemed a bit underdone so I popped it in oven for extra 10 mins. Normally ok as is. Texture a bit different to normal bread, but closest I've found to the "real thing"!
 
First baking from the recipe book= wholemeal bread exactly as written . Carb value for a 500g loaf divided into 10 slices was 20g carb. per slice. Well worth the sin of trying it out.

Tomorrow I am trying one of Dana C's recipes.

When it says gluten flour is this any flour with gluten in it? Yankee recipes can be so ..... at times.
 
Hi Sparkjack!

If a recipe calls for Gluten Flour it is probably referring to Vital Wheat Gluten (or Gluten Powder as it is sometimes known). You can buy it at any of the low-carb stores e.g. AvidLite or Low-carb Megastore, but I tend to get mine from Flourbin. It is the bit of the wheat that gives the dough its strength and makes it stretchy so it rises without bursting the skin and collapsing.

It might be that an American recipe would call Strong Flour (the usual type you use for breadmaking because of its high gluten content) Gluten Flour, but it is more likely to mean Vital Wheat Gluten as this is what is usually used in low-carb baking. It will not mean ANY flour that contains gluten (all wheat flour contains gluten to a greater or lesser extent, but will not give good bread baking results). You need to find out which it is referring to before baking as Vital Wheat Gluten is very different from Strong Flour.

Smidge
 
I just made the most odd 'bread' following a Dana recipe. It turned out about 4cm deep so no rising but it tasted somewhat similar to a firm malt bread (it had molasses in, oats etc)When divided up it was approx. 5g carb a slice. So whilst I didn't dislike it I probably won't make it again. Will try another Dana recipe tomorrow.
 
Hi Sparkjack!

The lack of rising would happen if you used the wrong flour! Which flour did you plump for in the end?

Smidge
 

A-Ha! I knew if I searched for "breadmaker" instead of "bread machine" I'd get my question answered....planning on trying a loaf tomorrow, so I will use the carbalose (instead of the carbquik) and double the yeast!
 
My husband became a diabetic patient. Most of the times I made some low crab keto bread using bread maker device. I always prefer carbalose flour when preparing my loaf.




edit by mod -- remove advertising link
 
Last edited by a moderator:
I have not heard of gluten flour but gluten free usually means not made with wheat flour but made with various other flours
 
You must log in or register to reply here.
Menu
Log in
Register
Cookies are required to use this site. You must accept them to continue using the site. Learn More.…