Bread Machine (64 page)

• Using a whisk, mix together the dry ingredients in a mixing bowl until evenly combined. Then add them to the bread pan.
  
• If you have a Welbilt bread machine be sure to add an extra 2 tablespoons of liquid to every recipe.
  
• Fresh eggs can be used interchangeably with commercial egg substitutes.
  
• Xanthan gum and guar gum can be used interchangeably.
  
• Cider vinegar, added with the wet ingredients, acts as a preservative in the baked loaf.
  
• Do not use the Delay Timer on these gluten-free breads, as they all contain eggs for extra leavening.
  
• The consistency of your dough ball will be more like a very moist batter than a firm dough ball.
  
• Gluten-free loaves tend to be flat across the top, rather than domed as wheat breads are. This is okay.
  
• Cool breads completely before slicing with a serrated knife so that they hold together properly.
  
• Sourdough lovers, make your favorite starter using rice flour instead of wheat flour. The rice flour ferments nicely, and you can make a myriad of sourdough breads with it.
  

GLUTEN-FREE CINNAMON RAISIN BREAD

L
isa Brugellis of Welbilt, who worked at
Gourmet
magazine for a few years, says this gluten-free bread is her first choice, delightful even for those who are accustomed to only wheat breads.

1
¹
/
₂
- OR 2-POUND-LOAF MACHINES

1
¹
/
₄
cups water

1 teaspoon apple cider vinegar or rice vinegar

3 tablespoons vegetable or nut oil

3 large eggs, broken into a measuring cup to equal
³
/
₄
cup (add water if needed)

1
³
/
₄
cups white rice flour

1
¹
/
₈
cups brown rice flour

¹
/
₂
cup dry buttermilk powder or nonfat dry milk

3 tablespoons sugar or powdered fructose

2 teaspoons xanthan gum

1
¹
/
₂
teaspoons ground cinnamon

1
¹
/
₂
teaspoons salt

2
¹
/
₄
teaspoons SAF yeast or 2
³
/
₄
teaspoons bread machine yeast

³
/
₄
cup golden raisins or dried cranberries

Place the ingredients, except the raisins, in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) Set a kitchen timer for 5 minutes. When the timer rings, open the lid and add the raisins. Close the lid.

When the baking cycle ends, immediately remove
the pan
from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing.

The Baker’s Glossary of Essential Flours and Ingredients for Gluten-Free Yeast Breads

The following flours and ingredients appear in different recipes for gluten-free breads. You can also substitute small amounts of buckwheat flour, barley flour, corn flour, cornstarch, lentil flour, chickpea flour, potato flour, oat flour, and soy flour, but don’t use just one of these products when making a loaf. If any of the products are difficult to find, they are available from mail-order sources. See
Flours and Specialty Products for Gluten-Free Baking
.

Arrowroot

Like cornstarch, arrowroot powder can be used in place of tapioca flour to strengthen the structure in gluten-free bread machine breads.

Bean Flours

Chickpea (garbanzo), lentil, and split pea flours are more common in Indian and Middle Eastern cuisines, but are nice flavor additions in gluten-free yeast breads.

Cornmeal Products

Yellow and white cornmeal are gluten-free grains and used in small amounts in bread machine yeast breads. Corn flour, which is finely ground, is also excellent. Cornstarch, a refined product ground from white corn, is used in combination with other flours in yeast baking, or used as a thickener.

Guar Gum

Guar gum powder, a natural gel, is added for extra fiber, which is lacking in flours other than wheat. It is ground from the seeds of the guar gum plant.

Nut Flours

Nut flours are high in natural fats and protein. They can be used exclusively in quick breads in place of wheat flour. Beautiful nut flours such as almond, filbert, pistachio, and pecan, are superb in small proportions in yeast breads, and are available by mail order from The California Press. You can also use chestnut flour, which is silky and sweet.

Potato Starch Flour

Potato starch flour is a mild, very white, fine flour that combines well with the other gluten-free flours in yeast breads. It is
not
the same as potato flour, which is heavier. Look for it in the kosher section of the super-market, where it will be labeled potato starch.

Rice Flours

Ground from polished white rice, white rice flour is a basic flour in gluten-free bread machine baking. It has a mild flavor and combines thoroughly with other flours. Use a fine grind of white rice flour (it comes in fine, medium, and coarse). Brown rice flour is higher in fiber and nutrition than white rice flour. Because it has the bran, it should be kept in the refrigerator or freezer. Sweet rice flour is ground from glutenous rice and is used as a thickening agent in sauces, but not in bread. It is labeled Mochiko Sweet Rice Flour in Asian markets and supermarkets; do not confuse it with regular white rice flour. Rice bran is extracted from brown rice and can be used in place of wheat bran in all types of baking.

Tapioca Flour

Tapioca flour, or tapioca starch, is ground from the cassava root, known as manioc in the tropics. It was made into breads on the Caribbean Islands when Columbus landed. It has resurfaced with the growing popularity of gluten-free baking, as it adds a structure likened to gluten in breads. It is smooth and pure white. It congeals as it cools, making a chewy bread. It is used in combination with white rice flour, soy flour, and potato starch flour.

White Spelt Flour

Many bakers who have to avoid wheat or rye use organic white spelt flour, which is sifted free of bran and germ but is not bleached, bromated, or enriched. The fluffy breads have an excellent texture. Some people with gluten allergies can also tolerate kamut since it has a gluten structure different than regular wheat.

Xanthan Gum

A natural carbohydrate powder ground from the dried cell wall of a laboratory-grown microorganism, this is used to bind and substitute for the bulk and stretchy nature of gluten in wheat breads so that the yeast has a medium to contain it. Without xanthan gum, you will have a flat bread with no structure.

GLUTEN-FREE MOCK LIGHT RYE

S
ince rye flour has some gluten in it, it is off limits for those with celiac disease. Here is a bread with all the flavors usually associated with rye, and it is delightful.

1
¹
/
₂
- OR 2-POUND-LOAF MACHINES

1
¹
/
₄
cups water

3 tablespoons dark molasses

1 teaspoon apple cider or rice vinegar

¹
/
₄
cup vegetable or canola oil

3 large eggs, broken into a measuring cup to equal
³
/
₄
cup (add water if needed)

2
¹
/
₄
cups white rice flour

⁷
/
₈
cup brown rice flour

¹
/
₂
cup nonfat dry milk

¹
/
₄
cup dark brown sugar

1 tablespoon xanthan gum

1 tablespoon plus 1 teaspoon caraway seeds

Grated zest of 1 large orange or 2 teaspoons dried orange peel 1
¹
/
₂
teaspoons salt