Bread Machine (66 page)
1
/
2
cup cornstarch
1
/
2
cup tapioca flour
1
/
2
cup nonfat dry milk
2 tablespoons light brown sugar
1 tablespoon plus 1 teaspoon xanthan gum
1
1
/
2
teaspoons salt
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
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.
W
hite spelt flour, also known as gourmet wheat flour, contains significantly lower levels of gluten and is therefore more easily digestible for those who are sensitive to ordinary wheat flour. White spelt flour is often used as the base for many non-wheat breads, such as raisin bread, potato bread, and herb bread, and you can substitute white spelt flour for bread flour in other recipes. Because spelt is technically not gluten-free, it should not be consumed by anyone diagnosed with celiac disease. This is a good basic bread even if you are not on a special diet.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1 cup water
1
/
4
cup apple juice concentrate, thawed
1
1
/
2
tablespoons canola oil or soft butter
3 cups white spelt flour
1
/
4
cup oat bran or cornmeal
1 tablespoon full-fat soy flour
1
1
/
4
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) Test the dough ball, and add 1 to 2 teaspoons spelt flour or water as needed, but leave the dough moist and slightly tacky.
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.
GLUTEN-FREE ALMOND AND DRIED FRUIT HOLIDAY BREAD
E
ven if you can’t eat wheat, there is no reason why you can’t have a sweet bread. This also makes nice French toast.
1
1
/
2
-OR 2-POUND-LOAF MACHINES
For the dough:
1
1
/
2
cups water
2 teaspoons almond extract
1 teaspoon apple cider vinegar or rice vinegar
3 large eggs, broken into a measuring cup to equal
3
/
4
cup (add water if needed)
2 cups white rice flour
1
/
2
cup potato starch flour
1
/
2
cup tapioca flour or arrowroot
1
/
2
cup dry buttermilk powder or nonfat dry milk
1
/
3
cup sugar or 3 tablespoons powdered fructose
1 tablespoon xanthan gum
1
1
/
2
teaspoons ground cardamom
1
/
2
teaspoon ground mace or nutmeg
Grated zest of 1 lemon or 1 teaspoon dried lemon peel
1
1
/
2
teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine yeast
1
/
2
cup mixed dried fruit bits 2 tablespoons currants
1
/
3
cup toasted slivered almonds
To make the dough, 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 dried fruit and almonds. 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.
Place it on a rack with a plate underneath.
To make the lemon glaze, combine the confectioners’ sugar, butter, and lemon juice in a small bowl. Immediately pour over the top of the loaf, letting it dribble down the sides. Let cool to room temperature before slicing.
