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Ironically the pans in breadmakers are always(afaik) non-stick, based on the same PFAS chemicals.

Not that im saying you should avoid using a bread maker, but it doesn't avoid all chemicals...

Less ironically the nonstick surfaces do not leach much of those after an initial bake cycle, unless you scrape them. Much less than, say, a plastic bottle.

But if you're really bothered by this, you can actually get a non-stick ceramic coated insert instead. Or do it the classic way with steel or glass and fat, just like cake.

Or get bread that's not packed in plastic heh.

I was thinking that the PFAS probably make their way into the bread not during the bake cycle, but during the dough kneading/mixing cycles.

In my head I imagine the dough sticking to the surface and removing a monolayer of PFAS and integrating it in the dough.

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