| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Abm, Hints | 1 | Info sheet | ||
INGREDIENTS
INSTRUCTIONS
From - Bread Machine Baking for Better Health, Maureen Keane and Danirlla Chase. ~---- Personal Note: I have not tried any of these recipes, but for anyone that is on a restricted diet I would recommend that 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 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, which is dried and ground to form xanthan gum. Xantham gum is added as a powder to the dry bread ingredients. One teaspoon is needed for every cup of gluten free flour. You can buy this product at your local health food store or order it from various mail order companies. Tips for Making Gluten Free Breads Buy a machine that makes the 1 1/2 pound square type loaf. This will enable you to make medium and small size loaves that are easy to slice for sandwiches and toast. Gluten free doughs are sticky and difficult to mix. Help your machine by checking on the dough often during the first 5 - 10 minutes. Scrape down the sides of the pan with a soft rubber spatula. 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 minutes you will get a feel for what the dough should look like and be able to adjust the liquid and dry ingredients accordingly. 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. GF 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. 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. 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. 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. Wheat free ingredients are not the same as gluten free products. 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 milk. Fortified soymilk will also add significant amounts of protein, calcium, vitamin D and ribroflavin to your breads: == Courtesy of Dale & Gail Shipp, Columbia Md. <<<<<<---------------------------------------------->>>>>> Advertise Your Business 7 days a week - 24 hours a day The Internet Business Card Directory of Manitoba http://www.cyberspc.mb.ca/~netdir/netdir.html netdir@cyberspc.mb.ca Phone (204) 253-1166 Fax (204) 255-2891 <<<<<<--------------------------------------------- >>>>>> Kath's MealMaster Recipe Swap Homepage http://www.cyberspc.mb.ca/~netdir/recipe.html <<<<<<---------------------------------------------- >>>>>> ~ To Unsubscribe from the MM-RECIPES list send mail to majordomo@idiscover.net saying unsubscribe mm-recipes Meal-Master is available from all simtel mirrors in the msdos/food directory THE RULES Recipes in Meal-Master Format and ASCII only Every message to contain a recipe in meal-master format (unless a request) Posted to MM-Recipes Digest V3 #256 Date: Thu, 19 Sep 1996 10:23:31 -0500 From: netdir@cyberspc.mb.ca (S.Pickell)
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