INGREDIENTS

INSTRUCTIONS

-Use Gluten Free recipes developed for the use with Breakmakers.
Substituting gluten free flours for the wheat flour called for in a
regular bread will not work.  2-Gluten Free Bread doesnot have the
texture, springiness or height of  bread made with all-purpose flour
and other gluten flours. Loaves  will be denser and shorter; expect an
average height of approximately  5". Expect the tops of the loaves to
be flat; they may even be  slightly concave. Because there is no
gluten, there is no strength or  elasticity to hold up a rounded top.
3-Have all wet and dry ingredients at room temperature, except water.
Using warm tap water produces the best results  4-Use fresh
ingredients, flour becomes stale in about 6 months from  the time the
package is opened.  5-Always keep baking pan, measuring utensils,
baking chamber and any  other utensils used for making gluten free
bread clean and free from  any possible contamination from flours or
products containing gluten.  6-Use correct measuring utensils for wet
and dry ingredients. The  same ones should be used every time gluten
free bread is made.  7-It is very important to measure the ingredients
carefulyy. Use level  measures, not heaping.  8-Whisk the liquid
ingredients together before pouring them into the  pan.  9-Before
measuring, make sure all the gluten free flours are first  stirred with
a fork or whisk to aerate and lighten them. The flours  tend to settle
and pack down while being stored and become more dense.  10-Combine the
dry ingredients and throughly mix them before putting  them over the
liquid ingredients. Mix the yeast with the dry  ingredients or put it
in on top of the dry ingredients.  11-Vinegar is included in the
recipes to help enhance the action of  the yeast in the dough. As well,
it adds to the flavour and acts as a  preservative.  12-Slice bread
only after it has completely cooled and come to room  temperature. For
best results wrap in plastic wrap for 8-10 before  slicing. About 3-5
minutes into the mixing cycle, scrape down the dry  ingredients from
the sides of the pan, otherwise a ring will form  around the baked
bread.  13-Do not open the lid during the baking cycle (approximately
the last  hour) as this may cause the bread to underbake.  14-Gluten
free bread should be removed as soon as the baking cycle is  complete
to prevent it from becoming soggy. Do not use the keep warm  cycle.
15-For Gluten free breads use Quick-rise or Bread machine yeast.  16-In
all Gluten free recipes use Rapid Bake Cycle.  17-Do not use the
delayed timer function. Gluten free flour cannot  sit in liquid for a
long period of time.  18-If it is necessary for you to substitute, the
following flours are  interchangeable: Chick pea and whole bean flour
are interchangeable  Tapioca and corn flour are interchangeable White
rice flour and brown  rice flour are interchangeable. 19-When potato
starch flour is called  for , it cannot be substitured with potato
flour  Recipe by: Black & Decker-typed Carol Floyd Posted to EAT-L
Digest 25  Mar 97 by Robert and Carole Walberg
<walbergr@MB.SYMPATICO.CA> on Mar  25, 1997

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