Gluten Free Bread Hints – Bread Machine Recipe

From – Bread Machine Baking for Better Health, Maureen Keane and Danirlla
Chase. —– Personal Note: I have not tried any of these recipes, but for
anyone that is on a restricted diet I would recommend that you take a look
at this book. I found it at our local health food store. —–

Check your machine’s instruction booklet to make sure your machine can bake
whole grain breads. Some machines on the market today are equipped to make
only lighter, white breads. If you bake whole grain breads in this type of
machine you will eventually wear down the motor. Baking Gluten Free Bread
in ABM

Since only flours containing no lkiadin and prolamin can be used to make
bread for people with celiac disease or dermatitis herpetiformis, a
substitute for gluten must be used to make the dough rise. An excellent
substitute for gluten is xanthan gum, a natural product made from
Xanthomomas campestis. This micro organism is grown in the lab for its
cell coat, which is dried and ground to form xanthan gum. Xantham gum is
added as a powder to the dry bread ingredients. One teaspoon is needed for
every cup of gluten free flour. You can buy this product at your local
health food store or order it from various mail order companies.

Tips for Making Gluten Free Breads

1. Buy a machine that makes the 1 1/2 pound square type loaf. This will
enable you to make medium and small size loaves that are easy to slice for
sandwiches and toast.

2. Gluten free doughs are sticky and difficult to mix. Help your machine
by checking on the dough often during the first 5 – 10 minutes. Scrape down
the sides of the pan with a soft rubber spatula.

3. Gluten free dough does not look like ordinary wheat dough. Gluten free
doughs require more liquid and in some recipes resemble a batter more than
a dough. By observing the dough mixing during the first 5 ~ 10 minutes you
will get a feel for what the dough should look like and be able to adjust
the liquid and dry ingredients accordingly.

4. The dough will mix more readily if you always add the liquid
ingredients first. Do this EVEN if your machine recommends that dry
ingredients should go in first.

5. GF breads require extra yeast to rise. Some recipes will double or
triple the amount of yeast called for in a similar recipe made with wheat
flour.

6. If your machine has a yeast dispenser, do NOT use it. The bread will
rise higher if you sprinkle the yeast on top of the dry ingredients just
before you start the machine.

7. A combination of three or four flours will taste better than a mixture
of just one or two flours. The bread will rise higher as well.

8. Never buy your flours from an open bin. They may be contaminated with
small amounts of gluten containing products. Use only products that are
sealed in a package.

9. Wheat free ingredients are not the same as gluten free products.

10. Potato starch flour is not the same as potato flour. Potato flour is
heavier and does not work well in gluten free breads.

Lactose intolerance:

Cereal free soymilk makes an excellent substitute for milk. Fortified
soymilk will also add significant amounts of protein, calcium, vitamin D
and ribroflavin to your breads:

== Courtesy of Dale & Gail Shipp, Columbia Md. —–
———— Advertise Your
Business 7 days a week – 24 hours a day The Internet Business Card
Directory of Manitoba