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GLUTEN FREE RECIPES: TIPS
GENERAL DIRECTIONS
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Combine wet ingredients; pour carefully into baking pan.
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Measure dry ingredients; mix well to blend. Add to baking pan. Carefully seat pan in breadmaker.
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Select NORMAL/WHITE cycle; start machine.
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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.
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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
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Follow steps 1-3 under Tips for Success.
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Using a mixer, beat ingredients about 10 minutes.
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Check appearance of dough (Tip #3)
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Pour batter into greased bread pan.
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Allow batter to rise approximately 1 hour.
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Bake at 375°F for 45 to 60 minutes; use a toothpick to test for doneness.
TIPS FOR SUCCESS
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Yeast may be used cold. All other ingredients should be at room temperature (70° to 80°F).
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Combine the liquid ingredients in a mixing bowl and whisk together before adding to breada pan.
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All dry ingredients, including the Active Dry 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.
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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.
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Humidity, the type of flour, and the brand of flour influence the amount of liquid necessary for the proper consistency.
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Xanthan gum and guar gum may be interchanged, although some people have a laxative effect from guar gum. Methylcellulose is not a practical substitute.
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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.
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To correct grainy or crumbly bread, increase egg replacer or xanthan gum. Unflavored gelatin is another choice, however, a more moist bread results.
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One teaspoon cider vinegar in the bread recipes acts as a preservative.
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Potato starch is a very fine white flour that is excellent for baking when combined with other flours. Potatof flour CANNOT be substituted for potato starch. Potato starch is sometimes labeled potato starch flour.
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Omitting dry milk completely changes the texture and taste of the breads, but they are still delicious.
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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
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Fructose, molasses, and honey can replace sugar.
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Any vegetable oil or butter can replace canola oil.
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Rice flour can replace potato starch.
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Tofu can replace ricotta cheese.
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Lacto-free can replace dry milk; use equal proportions.
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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.
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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.
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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.