Application Guide

You need to have a strong motor in your bread machine to make
these breads, one that is capable of handling whole wheat doughs, because the gluten-
free doughs are like thick, sticky batters. Be sure to scrape down the sides of the pan
after five minutes of mixing. These recipes have a total of 3 cups of flour, so they will
make 1
1
/
2
-pound loaves (which can also be baked in 2-pound-loaf machines); larger
loaves will not bake correctly in the machine and will rise over the rim of the pan. The
bread is dense and moist, so keep it in the freezer or refrigerator instead of at room
temperature. If you want to make a 1-pound sampler loaf, reduce the recipe propor-
tions by one-third.
The first three recipes, developed in the Red Star Yeast and Betty
Crocker test kitchens, are included here courtesy of Lisa Brugellis of Welbilt of Amer-
ica. The recipes are included with the company’s Millennium bread machine models,
all of which have a special Non-Gluten Bread cycle, which turns out bread in 58 min-
utes. If you don’t have this special cycle, use the Quick Yeast Bread cycle on your ma-
chine. For more information on gluten-free baking, look up the Gluten-Free Gourmet
books by Bette Hagman (Henry Holt Publishers).
Bread Machine Baker’s Hint: Tips for Creating
Great Gluten-Free Breads
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 liq-
uid 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.
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