Gluten-Free Makeovers (7 page)

People swear by both. Personally, I love my bread machine for convenience, especially if I am using a bread mix or have my ingredients measured out ahead of time. Once I add everything and feel confident that the balance of dry to wet ingredients is right, I can leave to do other things and return to find a freshly baked loaf of bread. It’s as if someone has delivered me an embarrassment of riches when I take a bite, forgetting that I put the ingredients in the machine a few hours earlier.

However, there is less flexibility in using a bread machine. Baking times are set and it’s difficult to add a few extra minutes if you think the bread is underbaked. I also think oven-baked bread tastes a bit better. And not every bread mix and recipe can be made with equal success using either method.

Whether you use a bread machine or bake your bread in the oven, here are a few tips to help ensure that every loaf is delicious.

• Warm liquids to 100°F before mixing or blending.

• Use flour and eggs at room temperature. Set cold eggs in a bowl of warm water for 5 minutes to warm.

• Good gluten-free bread depends on a delicate balance of wet to dry ingredients. Look for a shiny appearance and a texture like mashed potatoes when the dough is mixed.

• Too much liquid produces a floppy, gummy loaf with large holes and a flat or sunken top. If the bread rises beautifully but sinks when it is removed from the oven (or bread machine), that’s also an indication of too much liquid.

• Too little liquid produces a lumpy, crumbly loaf that falls apart when sliced.

• Use butter and milk or non-dairy versions, rather than oil and water to add moisture and create a chewy crust. Egg substitute may be used in place of eggs but the bread will not rise as much.

• The internal temperature of a fully baked loaf of gluten-free bread should be between 190°F and 200°F.

• Gluten-free bread dough rises best in a warm, draft-free room. (See Building a Proofing Box, page 32.)

• Adding a sweetener helps activate the yeast. Molasses and honey also help produce a silky texture in gluten-free yeast dough. Be sure to count the molasses or honey as part of the liquid ingredients.

• Add 1 teaspoon cider vinegar to the liquids to tenderize the dough.

• If the bread doesn’t rise at all, the yeast may be old or the liquids too hot. (Over 120°F will kill the yeast.) Too much salt can affect the performance of yeast as well.

• Don’t worry if your bread has not risen to the top of the pan when it begins to bake. It will rise more during baking.

• Allow the loaf to cool completely. Store in a plastic zip-top bag or wrap well in plastic wrap.

• If you are not using the entire loaf of bread in the next 24 to 48 hours, slice and freeze the remainder and take out slices as needed.

• To thaw, wrap bread slices in a paper towel and microwave for 30 to 60 seconds. Toast, if desired, or just enjoy!

• Select a bread machine that has a gluten-free cycle or one with programmable features that allows you to use one knead and one rise cycle and has a 60-minute baking cycle. Or select the shortest yeast bread cycle. If the bread machine is also used to make wheat bread, clean down carefully or purchase a second pan and blade.

• Some bread machines knead gluten-free dough more effectively than others and some recipes work better in a particular brand of machine than in other models. Select a machine with some or all of these features: makes a 1½ to 2 pound loaf; includes programmable cycles and/or a gluten-free bread cycle; uses a horizontal shaped pan and two paddles. You’ll find many of these features available on models made by Breadman, Cuisinart, and Zojirushi.

• Add ingredients in the order recommended by the manufacturer of your machine.

• It’s not necessary to mix ingredients in a bowl before adding to the bread machine baking pan.

• A few minutes into the first knead cycle, lift the lid and use a rubber spatula to help mix the dough until it is smooth and moist in appearance (almost shiny). Don’t be afraid to reach into the bottom of the pan. If the kneading blade hits the spatula, it will not harm the machine.

• If dry flour is sitting on the top or in the corners after mixing, the bread needs more liquid and/or better mixing. Add 1 teaspoon of warm water at a time, mixing after each addition, until the dough is smooth and “swirls” in the bread pan.

• For soupy batter, add 1 tablespoon of rice flour (or gluten-free blend of flours) at a time, stirring after each incorporation, until the dough is thick, “swirls,” and pulls away from the sides.

• Once the kneading cycle has ended, use a rubber spatula to smooth the top so the bread will bake evenly.

• Don’t touch the bread with your fingers, as it is very likely to be sticky.

• Avoid using the automatic cool down cycle. Cool on a wire rack to prevent the bread from becoming gummy. To revive, heat the uncut loaf in 350° oven for 5 minutes.

Building a proofing box: To speed the rising process, place a bowl of water in the microwave and heat on high for 10 minutes. Set the rolls or bread on top of the bowl or next to it. Close the door. The warm, moist air is an excellent environment for getting heavy, gluten-free dough to rise more quickly.

About Yeast: When a recipe calls for yeast, choose instant active dry yeast or active dry yeast (SAF, Red Star or Fleischman brand). Both types work well in gluten-free bread baking including breads made in bread machines. No proofing is necessary unless you suspect the yeast is very old and might not activate. I do not recommend RapidRise yeast for gluten-free bread baking. Yeast should be stored in the refrigerator and can be frozen to extend the use-by date. For the latter, be sure to write the date of purchase on the package and use within six to nine months. The recipes in my book were tested with Lesaffre SAF-Instant Red Dry Yeast.