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.
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