Gluten Free Tips

BREAD MACHINE METHOD

1. Combine wet ingredients; pour carefully into baking pan.
2. Measure dry ingredients; mix well to blend. Add to baking pan. Carefully seat pan in breadmaker.
3. Select NORMAL/WHITE cycle; start machine.
4. After mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the paddle.
5. Remove pan from the machine when bake cycle is complete. Invert pan and shake gently to remove bread. Cool upright on a rack before slicing.

CONVENTIONAL METHOD

1. Follow steps 1-3 under Tips for Success.
2. Using a mixer, beat ingredients about 10 minutes.
3. Check appearance of dough (Tip #4)
4. Pour batter into greased bread pan.
5. Allow batter to rise approximately 1 hour.
6. Bake at 375°F for 45 to 60 minutes; use a toothpick to test for doneness.

TIPS FOR SUCCESS

1. Yeast may be used cold. All other ingredients should be at room temperature (70° to 80°F).
2. Combine the liquid ingredients in a mixing bowl and whisk together before adding to bread pan.
3. All dry ingredients, including the yeast, should be thoroughly blended together before adding on top of the wet ingredients. Mixing them together in a bowl with a wire whisk or shaking them together in a gallon size, self-locking bag is suggested. Gluten-free flours are very fine and need to be well blended.
4. Dough for gluten-free breads is similar to that of quick breads, stiffer than a cake batter, but not as stiff as a cookie dough. If the dough appears too dry, add liquid, one tablespoon at a time, to achieve the consistency that allows the bread machine to mix.
5. Humidity, the type of flour, and the brand of flour influence the amount of liquid necessary for the proper consistency.
6. Xanthan gum and guar gum may be interchanged, although some people have a laxative effect from guar gum. Methylcellulose is not a practical substitute.
7. For bread machines with a BAKE ONLY cycle, select DOUGH cycle for mixing and rising. Press STOP when cycle is complete; then select the BAKE ONLY cycle to complete the bread.
8. To correct grainy or crumbly bread, increase egg replacer or xanthan gum. Unflavored gelatin is another choice, however, a more moist bread results.
9. One teaspoon cider vinegar in the bread recipes acts as a preservative.
10. Potato starch is a very fine white flour that is excellent for baking when combined with other flours. Potato flour CANNOT be substituted for potato starch. Potato starch is sometimes labeled potato starch flour.
11. Omitting dry milk completely changes the texture and taste of the breads, but they are still delicious.
12. To keep breads fresh and ready for use, slice cooled bread. Place slices together and wrap with aluminum foil, then place in a plastic bag and freeze. Slices will easily break apart and thaw rapidly.

SUBSTITUTIONS

• Fructose, molasses, and honey can replace sugar.
• Any vegetable oil or butter can replace canola oil.
• Rice flour can replace potato starch.
• Tofu can replace ricotta cheese.
• Lacto-free can replace dry milk; use equal proportions.
• Pulverized Nut-quik and dry baby formulas, such as Isomil, Prosobee, and Pregestimil, may be used in place of dry milk for soy and lactose intolerance. Use 1/3 cup to replace 1/2 cup dry milk.
• Egg Replacer can replace eggs. To substitute for 3 eggs, use 4 tablespoons dry egg replacer, mixing with the dry ingredients. Use a total of 2 cups water with the wet ingredients. Check dough consistency, adding more water if necessary.
• Potato starch, sometimes labeled potato starch flour, is very fine white flour that is excellent for baking when combined with other flours. Potato flour cannot be substituted for potato starch.