The Fresh Loaf

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Good mixer for gluten free single batch loaves + extras

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delta's picture

Good mixer for gluten free single batch loaves + extras

I have been searching and researching a new stand mixer.  I never needed one until we went gluten free and then my mother in law had an old Hamilton Beach Model K that she gave me and I used, however, the gluten free dough jams the double beaters constantly.  So I have been on the hunt for a new one. 

I have looked at the Bosch but most everywhere says that it can't handle small batches.  No where can I find though, how small is small.  A loaf is typically 3 cups of flour, including starches.  Is that a small batch?  I'd have to imagine it is but not 100% certain, if it can do a single eggwhite, why is 3 cups to small? 

The other thoughts I have are that gluten free breads aren't the same and don't act the same as regular gluten bread.  So do I use a dough hook or the beaters?  (probably a question for another section)

So I guess my big question is, which is the better bet for doing single loaves, occasional cookies and cupcakes and mashing potatoes and cauliflower, etc.  We like attachments and want a grain mill,  if anyone has thoughts on that for either the Bosch or KA, as well as the sausage stuffer and meat grinder.  We looked at the Cuisinart, but the lack of those attachments pushed it out of the running.



KMIAA's picture

I no longer use Kitchen Aid Miers.  I gave away my artisan lift bowl mixer with a lot of attacments to a friend of mine.  Worked fine, I didn't have any problems, but I wanted a Viking Mixer and love it.  I also have the BOSCH Universal Plus, which I also love.  I use the BOSCH mostly for rye bread dough.  That's my input of mixers, but am sure you will get a lot of replies from others.  Merry Christmas

delta's picture

When you use the Bosch for bread, do you make double batches or just a single batch?  Though I imagine rye bread is thicker than GF bread.

Merry Christmas to you as well!

KMIAA's picture

I do a double batch of rye dough.  I'm too afraid to try that with the Viking.  Probably would be ok with the Viking but don't want to take any chances.

patricia hains's picture
patricia hains

I have acheived some success with GF muffins, cookies and scones.  Do you have a good GF bread recipe?  That alludes me so far...Thanks.

KMIAA's picture

Sorry, I haven't made any gluten free recipes.  I know King Arthur Flour has some gluten free recipes at their site.


delta's picture

Sorry I didn't get back here sooner, I have been cooking all day, than church and the in laws, just getting home and unfortunately not on my laptop.  my laptop has the recipes on them.

I have several good bread recipes.  One I jsut found last week and it was really good.  One I m still adapting but can tell you what I am doing so far.  And one is tried and true, I just can't get a good rise out of that loaf but it is really soft and not bad tasting either.

We are gluten, soy, egg, dairy, oat and peanut free here, along with other things.  I have basically found that I find a lot more recipes doing a gluten free/soy free vegan diet.  I have 3 kids under 6 and the 4 of us can't have mosty of that.  Therefore my husband is also eating "free" as well lol

I will be able to get those recipes tomorrow for you. 

My individual experiment I am using Orgran Self rising flour.  It gives a great rising loaf of bread but is bleach white and has virtually no taste.  Each time I make it though I am making adjustments.  With a 1/2 Orgran and 1/2 my mix, it doesn't give hardly any rise at all so I am working out the kinks in finding the right adjustment to give it rise as well as flavor.  This is how the recipe first started, I found it off of their website but under the regular flour  and omitted the salt and yeast.  This is my latest adjustment:

2 1/2 c. Orgran
1/2 c. Sorghum flour
1 3/4 c. warm water
2 TB honey
2 tsp oil
2 tsp apple cider vinegar

mix in bowler, no blender required.  Let rise for about 30 min, than baked at 350 for 50 min. 

Im not satisfied with that so am making adjustment as I go but it's a start.  The other tried and true recipes, as I said before, I'll post tomorrow when I get to the laptop.  I wonder though how it would be with a mixer.  I prefer using a mnixer over hand but since my other is on it's last legs, I'm mixing my hand

Merry Christmas


carolby's picture

Hi.  I bake a lot of gluten free bread and if I want to do one loaf with the 3 cups flour I will often use a bread machine to do the mixing - a black and dekker.  I still prefer to bake in a loaf pan and in the oven as you can put the bread into your oven at just the right rise.  If your bread is very "batter like"  the bread machine will not mix it properly and you will need to use a stand mixer with beaters.