Title: Tips for Making Gluten-Free Breads
Categories: Breadmaker Bread Grain Info
Yield: 1 Servings

TIPS

1. Buy a machine that makes the one-and-one-half pound square-type loaf. This will enable you to make medium and small size loaves that are easy to slice for sandwiches and toast. We do not recommend making large size gluten-free loaves.

2. Gluten-free doughs are sticky and difficult to mix. Help your machine by checking on the dough often during the first five to ten minutes. 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 five to ten minutes, you will get a feel for what gluten-free 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 the liquid ingredients first. Do this even if your machine recommends that dry ingredients should go in first.

5. Gluten-free breads require extra yeast to rise. Some recipes will double or triple the amount of yeast called for in a similar recipe made with wheat flour.

6. If your machine has a yeast dispenser, do not 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 four flours will taste better than a mixture of just one or 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 that 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.

From Bread Machine Baking for Better Health

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