Celiac Bread Recipes from 1996

Copyright by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis 1995, 1996 - All rights reserved worldwide.
Disclaimer
These bread recipes were posted to the Celiac LISTSERV(R) during 1996. Ingredients can change or local adaptions may not be available in other areas, so caution is recommended in the use of any ingredient. These recipes have not been indepently tested for accuracy.


Table of Contents

 
 
Bread Machine Survey RESULTS 
Bread Tips from Bette Hagman 
Removing  Paddle Indentations 
Bread Machine Substitutions 
Bread Machines (2) 
Zojirushi / Condensation 
Moisture problem in storing bread 
Collapsing Bread 
BREAD MACHINE RECIPE 
Collapsing Bread 
Shar Pei bread (with recipie for non-shar pei bread) 
Draft free location 
Dumb Baking Question responses 
Bread-machine bread 
Dairy, Soy, Egg, and Nut free bread 
Small machine recipe 
Bread Machines Selection 
Linda's Lactose/Casein-Free Bread 
 

Bread~Bread~Bread~Bread~Bread~Bread~Bread~

From: Howard Kass (aa648@cleveland.Freenet.Edu) Subject: Bread Machine Survey RESULTS It's taken longer than we anticipated, but we've compiled the responses we received to our survey, and we'd like to share them with the list. Thanks to everyone who replied to us. We received 44 responses to our query, representing 11 different brands of bread machines. The most popular brand was Welbilt (18), but many of them were probably older machines that were acquired before there was an abundance of choices available. The next most popular brand was Red Star (9) followed by Zojirushi (7). There were 2 each of Hitachi, Black & Decker, and Oster, and 1 each of Toastmaster, Regal, Panasonic, and Goldstar. The most popular models were the Red Star 100, Welbilt ABM150 and 100. Of those who responded to the question of which cycle they used, the most common was the regular bread cycle with 16 responses (52% of those who responded to this question). Only 6 people indicated that they used a programmable cycle (20%). Not all the Zojirushi owners had the programmable model. Four of the Zo's were programmable, and three were not. Half the Zo owners use the regular bread cycle, and half use the programmable mode. Eleven of the Welbilt owners use their regular bread cycle, and four use the programmable cycle. A little about our experience with bread machines: We ran across a Zo at Best Products for what appeared to be a great price. It was a Q-15 (not programmable), but we reasoned that it was a Zo, so it must be good, and at the price, it was worth a try. Our first attempts at GF bread were mediocre at best. They were VERY moist and quite doughy at the bottom. The problem, however, was not the machine, but, rather, the user. After doing some research, reading our Bette Hagman book, and talking with the folks from Red Star, we came to understand that since we were using oriental rice flour, we needed to use less liquid in the mix. We reduced the liquid by about 1/4 of a cup which improved the results considerably. When a non-celiac friend reluctantly tasted a slice of bread, she was pleasantly surprised, and said, "Wow, this tastes just like real bread!" Our conclusion is that if it has a strong motor, and a well designed kneading blade, almost any bread machine will produce good results. Most machines need a little help with a rubber spatula during first few minutes of the mixing cycle to ensure that the flour is mixed in thoroughly. Ridges in the baking pan aid the mixing of the dough, and a handle is important in getting the pan in and out. Our machine has a preheating cycle which is a plus (we think) in ensuring the right temperature of the ingredients, especially if you keep the flour in the freezer or refrigerator, or don't have a thermometer to gauge the temperature of the liquids. A yeast dispenser is not necessary. "More From the Gluten Free Gourmet," by Bette Hagman has a section on selecting a bread machine (pages 25-31) that includes pictures of different kneading blades and bread pans. The book also has several bread recipes, both for the machine and traditional bread making. We also received GF bread recipes from Zojirushi, Red Star, West Bend, as well as from this list. Although nobody responded saying that they had a West Bend machine, we understand that they also work well with GF bread. Another plus of West Bend is that they have a toll free hotline that is open until 10:00 p.m. EST. Hopefully, this will help to make a confusing and difficult decision easier. If you have any questions, feel free to e-mail us directly at aa648@cleveland.freenet.edu. Cindy & Howard Howard J. Kass, CPA aa648@cleveland.freenet.edu ---------------------------------------------------------------------- From: The Celiac ActionLine: Subject: Bread Tips from Bette Hagman to modify recipes in the search for that perfect loaf of bread. . Instead of three eggs, try using one egg plus two egg whites; . for more leavening, add 1 to 3 teaspoons Egg Replacer; . for a rounded loaf, a springy texture and success every time, add 1 teaspoon unflavored gelatin to the dry ingredients before dumping them into your mixer or bread machine. ------------------------------------------------------------------------ From: The Celiac ActionLine Subject: Removing Paddle Indentations Removing Paddle Indentations from bread machine loaves is possible by removing the paddle after the first kneading cycle is complete. This is applicable to machines that can be programmed to delete the second kneading, Welbilt ABM--150R. Press start and when the machine stops (20 minutes) remove the paddle. Any dough that sticks to the paddle can be returned to the machine. A very small hole remains in the end of the bread. ------------------------------------------------------------------------ From: The Celiac ActionLine Subject: Bread Machine Substitutions Bread Machine Substitutions from Glenna Vance, Red Star Consumer Services Representative. 1. Use fructose as a substitute for sugar. If replacing 1 tablespoon molasses or honey with fructose, add 1 tablespoon water. 2. Rice flour can be used as a substitute for potato starch flour. Do not use potato flakes. 3. Tofu may be used as a substitute for ricotta cheese. 4. Eight teaspoons of Egg Replacer and 2/3 cups of additional water can be used to replace three eggs. 5. NutQuik, from Ener-G Foods is an excellent replacement for those with lactose and soy intolerances. NutQuick is pulverized in a blender or food processor and used at the ratio of 1/3 cup for every 1/2 cup of dry milk. Also GF baby formulas can be used. ---------------------------------------------------------------------- From: Lyn Coombs (lindy@aloha.com) Subject: Bread machines This past weekend my new husband bought me a bread machine, knowing that I have celiac and understanding the problems, he wanted to make my bread baking a little easier. He got me the Welbilt Bread Machine, model ABM2100. It said right on the box that it could be used to make gluten free breads, and there are recipes in the recipe book that turn out quite good! We tried the cinnamon raison gluten free bread and it came out tasting moist and totally delicious :) Not only that, but its terribly easy to use, no programming or much to understand. Its a fabulous little machine and I plan on making a lot more bread now. Working 45 hours a week and caring for a 6 year old I don't get much time to bake, but this makes it all quite easy. If you're looking for a good machine try this one. The cost was reasonable too, compared to others we looked at. Granted, we are military and bought this particular machine in a Aafees PX but I'm willing to bet the cost in a civilian store would be under $100. Thanks for listening, just a little info I thought might be helpful. Linda Coombs(taylor) recently married ---------------------------------------------------------------------- From: Jerry Diakiw (jdiakiw@OISE.ON.CA) Subject: Bread Machines I recently sent out a request for up to date info on bread machines. Thanks to all who responded. It certainly seeems a ot of people are happy with a wide variety of brands. I found the Redd Star service particularly helpful. Pat a 1800 4 celiac (423 5922) was amazing! They have tested a wide variety of models and can be very specific about what each machine can or cannot do. The wellbilt distributor in my area recommended the r150 model which Pat had not nmetioned as one of the four welbilt models they recommended (3300, 2100, 2200, 4000) When I phoned her back she exclaimed Get it if you can . They thought it was no longer available. Sommers Distributing here in Ontario has several hundred R150 machines in stick and parts are not a problem either. They are expensive here in Canada(350 Canadian Dollars). If anyone wants further information callAlbert Sommer at 905 795 0550 REd Star also recommends the Regal model K6750 Toasmaster 1195 and the 1154 and finally the Red Star machine which will be sold via the shopping network on March 23 and 24 for $99.95 US (was available at Walmart for 79.95) Individuals praised their panasonics, Zo's Black and Deckers among others. Pat at the Red Star number is also a great help on bredmaking problems, tips, recipes jerry ---------------------------------------------------------------------- From: Robert E. Miller Jr. (MILLERRE@UTELFLA.COM) Subject: Zojirushi / Condensation My Questions were: ) Can anyone with a Zojirushi give me info on the settings that you ) used to get a good loaf in less time? I started a loaf of bread at ) 9:00 on Saturday night and had to stay up until 12:40 in the morning ) to get it out. ) Also a question on GF bread in general. Have you found that the ) bread gets soggy if you let it cool in the machine? I take mine out ) immediately after cooking because water seems to accumulate inside ) the loaf pan and I end up with soggy bread if I don't remove it. My ) wife makes wheat bread without this problem. Because I'm lazy and easily distracted (g) I do the following: Whenever the Zo has two cycles, I "fast forward" through the first and let it run the second all the way or until I catch it at a good moment. It's been so long since I set up my Zo (and I can't put my hand on the manual) that I'd have to guess at how I set it. Probably something like this: Warming cycle (automatic length) Stir cycle (minimum I can catch it at, maybe one minute) Rise cycle (ditto) Second stir: 30 minutes Second rise: 50 minutes Bake: full time. This way you only have to intervene at the earliest. If the second stir or second rise goes full time, it's probably not going to hurt much. ---------- I tried it with the above times except that I let the dough rise for 60 min because it didn't seem to be fully risen after 50. You actually are getting rid of the first mixing and the first rising. I also only let the bread bake for 50 min. I haven't ever left any GF bread in the machine for the cooling cycle so I don't know if it gets soggy or not. The one time I let wheat bread cool in the machine it wasn't soggy but it was difficult to remove! I forgot to say that I used Bette Hagman's White Bread recipe with the times above. Also, you might ask Zojirushi for their "Sprue Guru" pamphlet. Hope this helps, Jamie Harvey ------------ I am a new user of the Zojirushi machine (twice) and have found it makes wonderful bread in 140 min. using Steve Rice's Authentic Foods bread mix made with garbanzo and fava beans. I set it on the medium crust, white/whole grain setting and then put these steps into memory: Knead 5 min. Rest 60 min. Bake 55 min. Cool 20 min. The booklet says to remove the loaf from the pan as soon as it completes the cooling cycle. Steve Rice also recommended that it sit for 4 hour before you cut it to prevent sogginess. This may be more effort than you are looking for but I am a bread lover and find it's great and am also glad it's so healthy. Otherwise my daughter would end up eating rice everything. Good luck! Suzanne Weintraub ----------- Condensation on the inside of the bread/loaf pan is common with GF bread. Remove within 5 -15 minutes, depending on how "soft" (moist) you want the crust to become and your individual bread machine crust texture. The sooner you remove the bread, the crisper the crust will be. Good Luck. Carolyn Randall, Fairborn OH ------------------ I don't have a Zojirushi bread machine, so I can't help with the programming. I wanted to comment on the soggy bread issue, though. My Red Star machine warms the bread for 50 minutes after it is done baking. I usually take it out of the machine 10-15 minutes after it is done. I remove it from the pan and let it cool on a cake rack for 30 minutes before cutting. I left it in the pan once for several hours and when I came back, the bread was very soggy. I've never had a problem with this since I started removing it from the pan fairly soon after it was done baking. Just FYI. :-) Yvonne M. Guerra RNTx@aol.com --------------------------------------------------------------------- From: Jim Barron (jdbarron@MINDSPRING.COM) Subject: Moisture problem in storing bread )Every week I make a pretty good loaf of gf bread in my bread machine. After )it's cooled and sliced I store it in a plastic zip-lock bag, and put it in )the refrig. I notice that the inside of the bag gets very moist--I even )have put paper towels in the absorb the moisture, and have the wipe down the )inside of the bag. Any advice on why this is happening and better ways to )store gf bread? The transition of water to vapor and vice versa involves a lot of energy. For this reason, the major mechansim* of transfer of heat in a slice of bread being cooled/warmed is the evaporation/condensation of water. In a zip-lock bag the water can't escape so it condenses on the inside of the bag and collects. Solution: Let the bread cool to refridgerator temperature outside the bag (or with it open) then seal it in the bag. There should then be no excess moisture in the bag. If the bread is then warmed to room temperature inside the sealed bag, this will leave it dry. The solution to that is to let it warm outside the bag. Moisture from the air (about equal to the amount evaporated in the fridge) will condense on the bread as it warms, remoisturizing it. This exposes the bread to fungi, etc. in the air, so it should be done shortly before eating. Both cooling and warming will take much longer for a loaf than a slice. Another way to maintain moisture content in bread is to use honey instead of sugar when baking it (about 1/2 cup honey for each cup of sugar). Honey has hydroscopic properties and is said to give bread better storage (does't go stale as fast). _____________ * As opposed to convection which transfers much less energy as it does not involve a phase change and as air (considered separately from its moisture content) has low heat capacity. ---------------------------------------------------------------------- From: "Walter D. Barr" (aj617@freenet.toronto.on.ca) Subject: Collapsing Bread I've had experience with bread (machine made) collapsing in two ways. (Neither of these problems, as far as I am concerned, have anything to do with the type of machine you have, but the nature of the ingredients.) 1. The top of the loaf of bread falls in. eg. no nice rounded loaf of bread to stop this from happening I had to reduce the amount of yeast, I now use 2 teaspoons of yeast for the 1.5 pound (3 cups of flour) loaf of bread. Before I used more yeast and the top of the bread would always fall in, now I get nice rounded tops. 2. The bread kind of colapses under it's own weight after it has cooks. This leaves you with nice bubbly light bread on the top half of the loaf and rather dense heavy bread with few bubbles in the bottom of the loaf. To my way of thinking this problem is caused by the nature of the flour used in making GF bread. The only cure I can find that helps prevent this type of colapsing is to remove the bread from the machine as soon as it is finished baking, and put the bread on it's side on a grill. The problem is you have to be there as soon as the bread is finished cooking, and the loaf is still more dense on the bottom than the top. Another cure to this might be a bread machine that bakes a normal shaped size of bread. ---------------------------------------------------------------------- From: Larson Sharon (zzlarson@ACC.WUACC.EDU) Subject: BREAD MACHINE RECIPE Makes 1 medium loaf 3 large eggs 1 teaspoon cider vinegar 1/4 cup olive oil (or canola) 1 1/2 cups water 2 cups white rice flour 1/2 cup potato starch 1/2 cup tapioca flour 1/3 cup cornstarch 1 Tablespoon xanthan gum 3 Tablespoons sugar 1 1/2 teaspoons salt 1 Tablespoon egg replacer (optional--I didn't) 2/3 cup dry milk 2 1/4 teaspoons active dry yeast Combine eggs, vinegar, oil and water; pour carefully into baking pan of electric breadmaker. In mixing bowl, combine rice flour, potato starch, tapioca flour, cornstarch, xanthan gum, sugar, salt, optional egg replacer, dry milk and yeast; mix well. Add dry ingredients to baking pan. Carefully seat pan in breadmaker. Select normal/white cycle; start machine. (For machines with "bake only" cycle--such as Red Star which is what I use--select "dough" cycle for mixing, then stop, then "bake only" to finish bread.) After mixing begins, help scrape any unmixed ingredients into the dough with a rubber spatula. Stay at edges and top of batter so as not to interfere with the paddle. When bake cycle is complete, remove pan from machine. Invert pan and shake gently to remove bread. Cool upright on rack before slicing. *Note: Use potato starch--not potato flour. All ingredients except yeast, which may be cold, should be at room temperature. Humidity and other factors can affect dough consistency, which should be stiffer than cake batter but not as stiff as cookie dough. If dough appears too dry, add liquid, one tablespoon at a time, to achieve consistency that allows machine to mix by itself. I personally have not had to adjust the recipe--midwest, Kansas/Missouri area. (This recipe was adapted from a recipe of Red Star Yeast & Products.) ---------------------------------------------------------------------- From: John Cornell (76450.240@compuserve.com) Subject: Collapsing Bread I've had my share of wrinkled loaves. At our house we have a term for it, "shar pei, " after the chinese wrinkle dog. Look to the quality and quantity of flour. I've gotten very good results with Ener-g's rice flour. The next best result has been from Miss Robben's mail order rice flour. From time to time I've also used the cheap (and very finely ground) stuff from the Asian grocery & the coarse stuff from Arrowhead mills. When measuring the flour, scoop the flour into the measure, then bang on the side of the measuring cup, causing the flour to settle down into the cup - repeat this process until you get a nice full measure. The big solution at our house is to take the bread out at the end of the bake cycle, skipping the cool-down cycle - the bread then stays nice and firm, without wrinkles! We use the Hitachi bread machine, which from my readings on this list is not one of the premier bread machines for GF bread, as there is no good way to skip the second rising period. I assume that I could do this with a Red Star or Zo machine, but I haven't had the $$$ to replace my faithful Hitachi - maybe next year. ---------------------------------------------------------------------- From: J.E. Cornell (76450.240@COMPUSERVE.COM) Subject: Shar Pei bread (with recipie for non-shar pei bread) John calling home from work: "So how did the bread work out?" Carol: "Not so good, it shar-pei'd again." We use the quick bread setting on the Hitachi - red star yeast - either bulk from Miss Robbens or the jar from the local grocery store. Buying in bulk from Miss Robbens is cheaper, so we usually have one of their plastic jars in the door of the fridge. Here's the recipie that I use - it's a minor refinement of a recipie posted on this list: Liquid stuff: 1 and 1/3 cup water 1/3 cup oil ( I use safflower as canola seems to give my gf son some trouble) 2 eggs 1 and 1/2 tsp salt 1 tsp vinegar (we use cider vinegar) Dry stuff: 1 cup GF mix (Hagmans's ratio of rice, tapioca & potato starch) 2 cups rice flour 1/3 cup sugar 1 cup dried milk 3 tsp xanthan gum 1 Tbs suregell (do _not_ use sure-gell light - it has a preservative which kills yeast - instant hockey puck!) 2 and 1/4 tsp yeast (this odd measurement happens to be equivalent to one yeast envelope - but I buy in bulk, so I rarely use the envelopes.) mix all the dry ingredients together well (if you have lots of time on your hands, sift it together, but I ususally dump it all into an empty formula can and either shake it or stir it with a spoon. mix the wet and dry ingredients together (in a bowl outside of the bread machine) and dump the goo into the bread machine. This recipie has yielded pretty good results with the Hitachi, but you must catch it at the end of the baking cycle, yank the bread out, and set the loaf on it's side to cool, otherwise, you get SHAR PEI BREAD! (Which is still edible, but the dense stuff at the bottom is not very good for french toast, a staple of our GF son's diet.) I often measure out the dry ingredients, put them in an empty formula can, and have a "kit" ready to go in the mornings, when I would otherwise be too clumsy to be of any use in the kitchen. When I'm really together, I put all the wet ingredients in a plastic container in the fridge, so in the morning I nuke the wet ingredients for a minute or so to take the chill off of them, mix with the dry ingredients, dump into the bread machine, and tell my wife as I'm leaving for work: "Carol, there's some GF bread in the machine, please take it out when it's done." I've gotten great results from the Hitachi with regular bread - it's just the GF stuff that's really tricky. If you wheat-eater's want recipies for the Hitachi, send me a message and I'll give you two fairly reliable recipies. ---------------------------------------------------------------------- From: Muriel Kranowski (DOC@VTVM1.CC.VT.EDU) Subject: Draft free location What works for me is to heat my oven to 200F for 5 minutes -- I start it warming up as the very first thing I do, before assembling ingredients etc. Turn it off after 5 minutes. By the time the dough is ready to sit in a warm draft-free place, the oven has warmed up just enough but not too much. The bowl of dough doesn't need to be covered in there, IMO, since I don't see how drafts or wild bacteria can get into the dough. Obviously, this means you can't preheat the same oven to baking temperature later on when the dough has mostly risen; this isn't a problem for me because I have two ovens, but if I didn't I would remove the mostly-ready dough and let it sit (covered) at room temp for the 10 minutes or so that it takes to get the oven to 350F or whatever. ---------------------------------------------------------------------- From: Jean Jasinski (jean@SWTTOOLS.FC.HP.COM) Subject: Dumb Baking Question responses A quick summary of the responses to my query as to where to let bread rise: -Gas ovens work great without having to turn them on because the pilot light heats the oven enough. -If using an electric range, turn the oven OFF before putting the bread in. Lots of suggestions about adding humidity (bowl of water in oven during rising or bowl of boiling water in oven BEFORE putting in the bowl). Along the same lines, the microwave can be used (remove the boiling water from the microwave, put in the bread, close door). -The top of the fridge is a good place because of the heat from the coils. -Use a bare light bulb (on a socket on extension cord) in oven. -Top of the stove with oven on (oven vents through one burner). -Use the breadmaker on dough only cycle. -Cover bowl with damp tea towel to increase the humidity. ---------------------------------------------------------------------- From: Sandra J Leonard (thebaker@cris.com) Subject: Bread-machine bread )I have been using a Welbilt bread machine, I think it is the Welbilt )4000. For the most part I have been following the recipes I received )from Red Star. I have found these recipes to work well with my machine. )I have tried several of Bette Hagman's recipes recently which seem to )overload the dough mixture with too much liquid. For instance, Red )Star's Chick Pea recipe (which works fine for me) and Bette Hagman's )Orange Bean Bread recipe (from her third book) call for the same amount )of liquid, yet the Bette Hagman recipe calls for less than 2/3 the dry )ingredients. Hope these suggestions are helpful. - As many of you may already be aware, each different brand of rice flour can work differently in a recipe. Please follow the few tips below when making a new gluten-free recipe. - Mix all the dry ingredients called for in the recipe, and blend well. - This is the part that is slightly different: Cut the amount of liquid in the recipe by HALF. By this I mean, cut the water, juice, milk, or non-dairy liquid only. (Reserve the other half ...see below) Do not cut the amount of wet ingredients such as eggs, butter/margarine, or oil. - Add the wet or dry ingredients to the bread machine as per the bread machine mfgr. recommends. - Start the bread machine and allow it to mix a bit. Add some of the reserved half of the wet ingredients, a SMALL amount at a time, until the proper consistancy is reached (that works well in your particular bread machine.) It is always better to add liquid a small amount at a time as it can't be removed once it has all been added. By doing these few steps 1. you have not ruined the product 2. not had to obtain a special brand of rice flour for a particular recipe or 3. had another gluten-free baking failure. ---------------------------------------------------------------------- From: Maureen Marx (maureen_marx@BC.SYMPATICO.CA) Subject: Dairy, Soy, Egg, and Nut free bread Use the fresh milk setting on your machine or what I do is turn my machine on and during preheat I measure and mix and then five minutes before bread machine starts mixing I combine my mixtures and put bread pan in machine. I have a Black and Decker 1 1/2 pound machine. 3 cups and 2 tbsp of GF flour mix (Bette H.'s) 3 tbsp white sugar 1 and 1/2 tsp methylcellulose 1 and 1/4 Fleishman's tsp. Bread Machine Yeast 1 and 1/2 tsp salt 1 tsp gelatin Mix above dry ingredients in a bowl and set aside. 1 and 2/3 cup water 4 tsp EnerG egg replacer 2 tbsp safflower oil 1 tsp vinegar Whisk egg replacer and water together until foamy. Add oil and vinegar. Pour liquid mixture into bread pan and then add dry mixture. Put in bread machine with only a few minutes remaining before machine starts mixing. This loaf seems to work best with a second rising, otherwise the airbubbles are too big. Before second rising begins, stir bread batter with rubber spatula to ensure all air bubbles are removed, should take a minute or two. My machine only stirs 20 seconds before second rising, not nearly long enough. ---------------------------------------------------------------------- From: Lynn Facey (faceybl@nbed.nb.ca) Subject: Small machine recipe Julie in Boston wrote to tell me that I should post my recipe to the list. She thought that I had made a mistake on the yeast. She put in a package and hers turned out fine. I really do only use 1 tsp. Here's the recipe for anyone who would like to try it out. Bread Recipe 2 cups GL mix 2tsp. xanthan gum 2 tbsp sugar 1 tsp salt 1/2 cup milk powder 1 tsp yeast Mix well!!! Combine: 3 eggs - room temperature!!! 1 cup water - luke warm - test on wrist (if too hot it will kill the yeast.) 3 tbsp margarine melted 1/2 tsp vinegar Mix well! GL mix is made up of 2 cups rice flour, 2/3 cup potato starch, 1/3 cup of tapioca flour. (Bette Hagman's mix.) I mix up a big container of this and then take 2 cups of it for my bread, actually, I use this for a lot of things - when an old receipe calls for regular flour, I substitute this mix. My machine calls for the wet ingredients first, followed by the dry. Just pour in the wet, dry on top, don't mix and close the machine and start it. I cook it on a 3:40 cycle where it rests for 30 - 40 minutes before starting. This gives the machine a chance to warm the pan. I cook it on light, also. I usually check the machine when it starts to stir it. Sometimes, I have to open it and help it stir, just at the beginning and very quickly so as to not loose heat. ---------------------------------------------------------------------- From: "Ruth E. Smith" (RES@CU220.NSLSILUS.ORG) Subject: Bread Machines Selection Ms. Vance from red star yeast gave a presentation at the Chicago fall meeting on bread machines on how to use them and what are the best models in her opinion for gluten free flours. Her recommendation were the following: 1. Toastmaster model # 1195 (called Bread Box) 2. Magic Chef sold at Walmart for around $79 3. Regal model K6750 4. Welbilt 1 1/2# model 3300 ABM 5. Welbilt 2# model 4000 ABM 6. Zorabushi (SP?) very expensive, but toallaly programable She has worked with celiacs and the red star yeast company in helping to design bread receipes for us for many years. The machines she recommends are the most sucessful in her opinion for gluten free bread. My own experience is that she is correct. I do not like the machines that have the punch down feature. THe bread falls and some days, depending on the weather, it does not always rise as high again. For this reason you need a machine that is best for our flours and has been proven with the testing. The Red Star now Magic Chef she personally worked with to design for our breads. You need a machine that has a very stong motor for gf bread. ---------------------------------------------------------------------- Subject: Linda's Lactose/Casein-Free Bread From: Linda Blanchard (mindplay@LX.NET) So many people asked for a lactose/casein free version of my bread, that I have worked one out. I have to thank those who asked, for inspiring me, because even though I still use the buttermilk in making my own bread, the addition of the "substitute" has improved my daily bread wonderfully! Buttermilk serves to add tenderness, flavor, and improve the keeping quality of the bread. The only thing I could think of that did the same was potato. I tried potato flour, with less than happy results. Next I tried instant mashed potato flakes, ground in my blender, and the results were fantastic! The only problem I have encountered is that sometimes this bread needs =more= liquid than the original recipe, sometimes less. Because of this my advice is to start with half the water, and add more until you get the right consistency (instructions below). This is really a very simple recipe, despite the length of instructions below. I make this dry mix up in bulk and freeze it to make bread-making very convenient. I use the same mix as a base for cookies (though I have not yet tried this with potato flakes and no dairy -- let me know how it works if you try it). Linda's No Rice No Corn Dairy Optional Bread =Dry Ingredients= 1 scant cup almonds, ground 1 cup bean flour 1 cup tapioca starch/flour 1 cup potato starch (NOT flour) 1/3 cup buttermilk powder (optional) 1/3 cup instant mashed potato flakes, ground 1 Tablespoon Xanthan gum 1/2 teaspoon salt 1/2 teaspoon citric acid =Wet Ingredients= 1-1/2 cup water (more or less, start with less) 1 egg 2 egg whites 1/4 cup sugar 1/4 cup oil 1 teaspoon GF vinegar =And Don't Forget= 2 teaspoons yeast To grind the almonds: if you have a very sturdy blender, simply pour in almonds (whole unsalted, slivered, sliced or blanched), and let 'er rip until the pitch steadies; you should have almonds the consistency of cracker crumbs. (Do not use a flour mill or you'll end up with almond paste.) If you have a less sturdy blender, coarsely chop the almonds before putting them in the blender bowl or put them in a ziplock bag and roll over them with a rolling pin before grinding them. Combine dry ingredients very well (the xanthan gum needs to be well blended into the mix to work correctly). Separately, combine wet ingredients, starting with about 3/4 cup of water and reserving the rest. If using a bread machine, put the dry & wet ingredients, along with the yeast, into your bread pan in the order recommended by its manufacturer. Watch (or help) the blending process and see "texture note" below. For hand-made bread, put wet ingredients into the mixer first, followed by dry ingredients, and then the yeast. Whip very well to incorporate air. See "texture note" below to figure how much water to add. Pour into greased bread pan or forms and allow to rise in a barely warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees Farenheit until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing. Texture Note: Start with about 1/2 the water called for when combining the wet ingredients. Mix well, and then assess the texture of the dough. It should not be as stiff as new playdough, nor as thin as pancake batter, but somewhere in between. It should be sticky to the touch, and be too stiff to pour. When left to rest, it should just barely heap up. =Supply Sources= Almonds (I use slivered whole for a whole-wheat look): healthfood bulk bins Bean Flour: Authentic Foods Tapioca starch/flour and Potato Starch: Ener-G's at the local healthfood store Buttermilk powder: Baking or dry milk isle at the grocery store Citric Acid: King Arthur Flour Baker's Catalog =Variations= Varying the kind of oil you use can change the flavor of the bread. Try olive oil for a more Italian slant (throw in some Italian herbs if you like); canola for its EFAs; toasted sesame oil is nice, too. For a light rye, substitute 1/4 cup light molasses for the sugar, and toss in a small handful of caraway seeds. For a dark rye/pumpernickle loaf, substitute 1/4 cup dark molasses for the sugar, and add 2 teaspoons of instant coffee and 1 Tablespoon cocoa powder, and add caraway seeds.
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The purpose of this copyright is to protect your right to make free copies of this paper for your friends and colleagues, to prevent publishers from using it for commercial advantage, and to prevent ill-meaning people from altering the meaning of the document by changing or removing a few paragraphs.

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Disclaimer

This fact sheet has been designed to be a general information resource. However, it is not intended for use in diagnosis, treatment, or any other medical application. Questions should be directed to your personal physician. This information is not warranted and no liability is assumed by the author or any group for the recommendations, information, dietary suggestions, menus, and recipes promulgated. Based upon accepted practices in supplying the source documents, this fact sheet is accurate and complete. Products mentioned or omitted do not constitute endorsement.

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