1-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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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