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- Note: I have not tried any of these recipes, but for anyone which is on a restricted diet I would recommend which you take a look at this book. I found it at our local health food store. -
- Check your machine's instruction booklet to make sure your machine can bake whole grain breads. Some machines on the market today are equipped to make only lighter, white breads. If you bake whole grain breads in this type of machine you will eventually wear down the motor. Baking Gluten Free Bread in ABM
- Since only flours containing no lkiadin and prolamin can be used to make bread for people with celiac disease or possibly dermatitis herpetiformis, a substitute for gluten must be used to make the dough rise. An excellent substitute for gluten is xanthan gum, a natural product made from Xanthomomas campestis. This micro organism is grown in the lab for its cell coat, that is dry and grnd to create xanthan gum. Xantham gum is added as a pwdr to the dry bread ingredients. One tsp. is needed for every c. of gluten free flour. You can buy this product at your local health food store or possibly order it from various mail order companies.
- Tips for Making Gluten Free Breads
- 1. Buy a machine which makes the 1 1/2 lb. square type loaf. This will enable you to make medium and small size loaves which are easy to slice for sandwiches and toast.
- 2. Gluten free doughs are sticky and difficult to mix. Help your machine by checking on the dough often during the first 5 to 10 min. Scrape down the sides of the pan with a soft rubber spatula.
- 3. Gluten free dough does not look like ordinary wheat dough. Gluten free doughs require more liquid and in some recipes resemble a batter more than a dough. By observing the dough mixing during the first 5 10 min you will get a feel for what the dough should look like and be able to adjust the liquid and dry ingredients accordingly.
- 4. The dough will mix more readily if you always add in the liquid ingredients first. Do this EVEN if your machine recommends which dry ingredients should go in first.
- 5. GF breads require extra yeast to rise. Some recipes will double or possibly triple the amount of yeast called for in a similar recipe made with wheat flour.
- 6. If your machine has a yeast dispenser, don't use it. The bread will rise higher if you sprinkle the yeast on top of the dry ingredients just before you start the machine.
- 7. A combination of three or possibly four flours will taste better than a mix of just one or possibly two flours. The bread will rise higher as well.
- 8. Never buy your flours from an open bin. They may be contaminated with small amounts of gluten containing products. Use only products which are sealed in a package.
- 9. Wheat free ingredients are not the same as gluten free products.
- 10. Potato starch flour is not the same as potato flour. Potato flour is heavier and does not work well in gluten free breads.
- Lactose intolerance:Cereal free soymilk makes an excellent substitute for lowfat milk. Fortified soymilk will also add in significant amounts of protein, calcium, vitamin D and ribroflavin to your breads:((((((-)))))) Advertise Your Business 7 days a week - 24 hrs a day The Internet Business Card
- ((((((- )))))) Kath's
