Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
ufacturer’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 raisins. 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.
Let the loaf cool to room temperature before slicing.
The Baker’s Glossary of Essential Flours and Ingre-
dients for Gluten-Free Yeast Breads
The following flours and ingredients appear in different recipes for gluten-
free breads. You can also substitute small amounts of buckwheat flour, bar-
ley flour, corn flour, cornstarch, lentil flour, chickpea flour, potato flour, oat
flour, and soy flour, but don’t use just one of these products when making a
loaf. If any of the products are difficult to find, they are available from mail-
order sources. See Flours and Specialty Products for Gluten-Free Baking.
Arrowroot
Like cornstarch, arrowroot powder can be used in place of tapioca flour to
strengthen the structure in gluten-free bread machine breads.
Bean Flours
Chickpea (garbanzo), lentil, and split pea flours are more common in Indian
and Middle Eastern cuisines, but are nice flavor additions in gluten-free yeast
breads.
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