The Bread Lover's Bread Machine Cookbook Part 13

You need to have a strong motor in your bread machine to make these breads, one that is capable of handling whole wheat doughs, because the gluten-free doughs are like thick, sticky batters. Be sure to sc.r.a.pe down the sides of the pan after five minutes of mixing. These recipes have a total of 3 cups of flour, so they will make 11/2-pound loaves (which can also be baked in 2-pound-loaf machines); larger loaves will not bake correctly in the machine and will rise over the rim of the pan. The bread is dense and moist, so keep it in the freezer or refrigerator instead of at room temperature. If you want to make a 1-pound sampler loaf, reduce the recipe proportions by one-third.

The first three recipes, developed in the Red Star Yeast and Betty Crocker test kitchens, are included here courtesy of Lisa Brugellis of Welbilt of America. The recipes are included with the company's Millennium bread machine models, all of which have a special Non-Gluten Bread cycle, which turns out bread in 58 minutes. If you don't have this special cycle, use the Quick Yeast Bread cycle on your machine. For more information on gluten-free baking, look up the Gluten-Free Gourmet Gluten-Free Gourmet books by Bette Hagman (Henry Holt Publishers). books by Bette Hagman (Henry Holt Publishers).

[image]Bread Machine Baker's Hint: Tips for Creating Great Gluten-Free Breads Using a whisk, mix together the dry ingredients in a mixing bowl until evenly combined. Then add them to the bread pan.

If you have a Welbilt bread machine be sure to add an extra 2 tablespoons of liquid to every recipe.

Fresh eggs can be used interchangeably with commercial egg subst.i.tutes.

Xanthan gum and guar gum can be used interchangeably.

Cider vinegar, added with the wet ingredients, acts as a preservative in the baked loaf.

Do not use the Delay Timer on these gluten-free breads, as they all contain eggs for extra leavening.

The consistency of your dough ball will be more like a very moist batter than a firm dough ball.

Gluten-free loaves tend to be flat across the top, rather than domed as wheat breads are. This is okay.

Cool breads completely before slicing with a serrated knife so that they hold together properly.

Sourdough lovers, make your favorite starter using rice flour instead of wheat flour. The rice flour ferments nicely, and you can make a myriad of sourdough breads with it.

GLUTEN-FREE CINNAMON RAISIN BREAD.

Lisa Brugellis of Welbilt, who worked at Gourmet Gourmet magazine for a few years, says this gluten-free bread is her first choice, delightful even for those who are accustomed to only wheat breads. magazine for a few years, says this gluten-free bread is her first choice, delightful even for those who are accustomed to only wheat breads.

11/2- OR 2-POUND-LOAF MACHINES11/4 cups water cups water1 teaspoon apple cider vinegar or rice vinegar3 tablespoons vegetable or nut oil3 large eggs, broken into a measuring cup to equal 3 3/4 cup (add water if needed) cup (add water if needed)13/4 cups white rice flour cups white rice flour11/8 cups brown rice flour cups brown rice flour1/2 cup dry b.u.t.termilk powder or nonfat dry milk cup dry b.u.t.termilk powder or nonfat dry milk3 tablespoons sugar or powdered fructose2 teaspoons xanthan gum11/2 teaspoons ground cinnamon teaspoons ground cinnamon11/2 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast3/4 cup golden raisins or dried cranberries cup golden raisins or dried cranberries

[image]Place the ingredients, except the raisins, in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) Set a kitchen timer for 5 minutes. When the timer rings, open the lid and add the raisins. Close the lid.

[image]When the baking cycle ends, immediately remove the pan the pan from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing. from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing.

[image]The Baker's Glossary of Essential Flours and Ingredients for Gluten-Free Yeast BreadsThe following flours and ingredients appear in different recipes for gluten-free breads. You can also subst.i.tute small amounts of buckwheat flour, barley flour, corn flour, cornstarch, lentil flour, chickpea flour, potato flour, oat flour, and soy flour, but don't use just one of these products when making a loaf. If any of the products are difficult to find, they are available from mail-order sources. See Flours and Specialty Products for Gluten-Free Baking Flours and Specialty Products for Gluten-Free Baking.ArrowrootLike cornstarch, arrowroot powder can be used in place of tapioca flour to strengthen the structure in gluten-free bread machine breads.Bean FloursChickpea (garbanzo), lentil, and split pea flours are more common in Indian and Middle Eastern cuisines, but are nice flavor additions in gluten-free yeast breads.Cornmeal ProductsYellow and white cornmeal are gluten-free grains and used in small amounts in bread machine yeast breads. Corn flour, which is finely ground, is also excellent. Cornstarch, a refined product ground from white corn, is used in combination with other flours in yeast baking, or used as a thickener.Guar GumGuar gum powder, a natural gel, is added for extra fiber, which is lacking in flours other than wheat. It is ground from the seeds of the guar gum plant.Nut FloursNut flours are high in natural fats and protein. They can be used exclusively in quick breads in place of wheat flour. Beautiful nut flours such as almond, filbert, pistachio, and pecan, are superb in small proportions in yeast breads, and are available by mail order from The California Press. You can also use chestnut flour, which is silky and sweet.Potato Starch FlourPotato starch flour is a mild, very white, fine flour that combines well with the other gluten-free flours in yeast breads. It is not not the same as potato flour, which is heavier. Look for it in the kosher section of the super-market, where it will be labeled potato starch. the same as potato flour, which is heavier. Look for it in the kosher section of the super-market, where it will be labeled potato starch.Rice FloursGround from polished white rice, white rice flour is a basic flour in gluten-free bread machine baking. It has a mild flavor and combines thoroughly with other flours. Use a fine grind of white rice flour (it comes in fine, medium, and coa.r.s.e). Brown rice flour is higher in fiber and nutrition than white rice flour. Because it has the bran, it should be kept in the refrigerator or freezer. Sweet rice flour is ground from glutenous rice and is used as a thickening agent in sauces, but not in bread. It is labeled Mochiko Sweet Rice Flour in Asian markets and supermarkets; do not confuse it with regular white rice flour. Rice bran is extracted from brown rice and can be used in place of wheat bran in all types of baking.Tapioca FlourTapioca flour, or tapioca starch, is ground from the ca.s.sava root, known as manioc in the tropics. It was made into breads on the Caribbean Islands when Columbus landed. It has resurfaced with the growing popularity of gluten-free baking, as it adds a structure likened to gluten in breads. It is smooth and pure white. It congeals as it cools, making a chewy bread. It is used in combination with white rice flour, soy flour, and potato starch flour.White Spelt FlourMany bakers who have to avoid wheat or rye use organic white spelt flour, which is sifted free of bran and germ but is not bleached, bromated, or enriched. The fluffy breads have an excellent texture. Some people with gluten allergies can also tolerate kamut since it has a gluten structure different than regular wheat.Xanthan GumA natural carbohydrate powder ground from the dried cell wall of a laboratory-grown microorganism, this is used to bind and subst.i.tute for the bulk and stretchy nature of gluten in wheat breads so that the yeast has a medium to contain it. Without xanthan gum, you will have a flat bread with no structure.

GLUTEN-FREE MOCK LIGHT RYE.

Since rye flour has some gluten in it, it is off limits for those with celiac disease. Here is a bread with all the flavors usually a.s.sociated with rye, and it is delightful.

11/2- OR 2-POUND-LOAF MACHINES11/4 cups water cups water3 tablespoons dark mola.s.ses1 teaspoon apple cider or rice vinegar1/4 cup vegetable or canola oil cup vegetable or canola oil3 large eggs, broken into a measuring cup to equal 3 3/4 cup (add water if needed) cup (add water if needed)21/4 cups white rice flour cups white rice flour7/8 cup brown rice flour cup brown rice flour1/2 cup nonfat dry milk cup nonfat dry milk1/4 cup dark brown sugar cup dark brown sugar1 tablespoon xanthan gum1 tablespoon plus 1 teaspoon caraway seedsGrated zest of 1 large orange or 2 teaspoons dried orange peel 11/2 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the pan the pan from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing. from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing.

GLUTEN-FREE RICOTTA POTATO BREAD.

Potato starch flour makes for an exceptionally nice bread.

11/2- OR 2-POUND-LOAF MACHINES11/3 cups water cups water3/4 cup ricotta cheese cup ricotta cheese1 teaspoon apple cider vinegar or rice vinegar3 tablespoons vegetable or canola oil3 large eggs, broken into a measuring cup to equal 3 3/4 cup (add water if needed) cup (add water if needed)21/4 cups white rice flour cups white rice flour1/2 cup instant potato flakes cup instant potato flakes1/3 cup potato starch flour cup potato starch flour1/3 cup tapioca flour cup tapioca flour1/2 cup dry b.u.t.termilk powder or nonfat dry milk cup dry b.u.t.termilk powder or nonfat dry milk3 tablespoons sugar or powdered fructose2 teaspoons xanthan gum11/2 teaspoons salt teaspoons salt3/4 teaspoon baking soda teaspoon baking soda21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the pan the pan from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing. from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing.

GLUTEN-FREE b.u.t.tERMILK WHITE BREAD.

This bread will give the kitchen that wonderful smell of baking bread, craved by those for whom gluten is off limits. As soon as it cools, slice it up and toast it fresh.

11/2- OR 2-POUND-LOAF MACHINES1 cup b.u.t.termilk1/2 cup water cup water1 teaspoon apple cider vinegar or rice vinegar4 tablespoons b.u.t.ter or margarine, cut into pieces4 large egg whites, beaten until foamy1 cup white rice flour1 cup brown rice flour3/4 cup potato starch flour cup potato starch flour1/4 cup tapioca flour cup tapioca flour3 tablespoons light or dark brown sugar1 tablespoon plus 1 1/2 teaspoon xanthan gum teaspoon xanthan gum11/2 teaspoons salt teaspoons salt1 tablespoon plus 1 teaspoon SAF yeast or 1 tablespoon plus 1 1/2 teaspoon machine yeast teaspoon machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the pan the pan from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing. from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing.

GLUTEN-FREE CHICKPEA-, RICE-, AND TAPIOCA-FLOUR BREAD.

One of my favorite sources for flour is Bob's Red Mill in Oregon. This recipe is adapted from Bob's, using the exceptional flavor of chickpea (garbanzo) flour and their excellent tapioca flour.

11/2- OR 2-POUND-LOAF MACHINES11/4 cups water cups water1 teaspoon apple cider vinegar or rice vinegar3 tablespoons maple syrup3 tablespoons olive oil3 large eggs, broken into a measuring cup to equal 3 3/4 cup (add water if needed) cup (add water if needed)1 cup chickpea flour1 cup brown rice flour1/2 cup cornstarch cup cornstarch1/2 cup tapioca flour cup tapioca flour1/2 cup nonfat dry milk cup nonfat dry milk2 tablespoons light brown sugar1 tablespoon plus 1 teaspoon xanthan gum11/2 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast or 2 teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the pan the pan from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing. from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing.

LOW-GLUTEN WHITE SPELT BREAD.

White spelt flour, also known as gourmet wheat flour, contains significantly lower levels of gluten and is therefore more easily digestible for those who are sensitive to ordinary wheat flour. White spelt flour is often used as the base for many non-wheat breads, such as raisin bread, potato bread, and herb bread, and you can subst.i.tute white spelt flour for bread flour in other recipes. Because spelt is technically not gluten-free, it should not be consumed by anyone diagnosed with celiac disease. This is a good basic bread even if you are not on a special diet.

11/2- OR 2-POUND-LOAF MACHINES1 cup water1/4 cup apple juice concentrate, thawed cup apple juice concentrate, thawed11/2 tablespoons canola oil or soft b.u.t.ter tablespoons canola oil or soft b.u.t.ter3 cups white spelt flour1/4 cup oat bran or cornmeal cup oat bran or cornmeal1 tablespoon full-fat soy flour11/4 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) Test the dough ball, and add 1 to 2 teaspoons spelt flour or water as needed, but leave the dough moist and slightly tacky.

[image]When the baking cycle ends, immediately remove the pan the pan from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing. from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. Let the loaf cool to room temperature before slicing.

GLUTEN-FREE ALMOND AND DRIED FRUIT HOLIDAY BREAD.

Even if you can't eat wheat, there is no reason why you can't have a sweet bread. This also makes nice French toast.

11/2-OR 2-POUND-LOAF MACHINESFor the dough:11/2 cups water cups water2 teaspoons almond extract1 teaspoon apple cider vinegar or rice vinegar3 large eggs, broken into a measuring cup to equal 3 3/4 cup (add water if needed) cup (add water if needed)2 cups white rice flour1/2 cup potato starch flour cup potato starch flour1/2 cup tapioca flour or arrowroot cup tapioca flour or arrowroot1/2 cup dry b.u.t.termilk powder or nonfat dry milk cup dry b.u.t.termilk powder or nonfat dry milk1/3 cup sugar or 3 tablespoons powdered fructose cup sugar or 3 tablespoons powdered fructose1 tablespoon xanthan gum11/2 teaspoons ground cardamom teaspoons ground cardamom1/2 teaspoon ground mace or nutmeg teaspoon ground mace or nutmegGrated zest of 1 lemon or 1 teaspoon dried lemon peel11/2 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast1/2 cup mixed dried fruit bits 2 tablespoons currants cup mixed dried fruit bits 2 tablespoons currants1/3 cup toasted slivered almonds cup toasted slivered almonds

[image]To make the dough, place the ingredients, except the raisins, in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Non-Gluten or Quick Yeast Bread cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) Set a kitchen timer for 5 minutes. When the timer rings, open the lid and add the dried fruit and almonds. Close the lid.

[image]When the baking cycle ends, immediately remove the pan the pan from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan. from the machine and place it on a rack. Let cool for 10 minutes before removing the loaf from the pan.

Place it on a rack with a plate underneath.

[image]To make the lemon glaze, combine the confectioners' sugar, b.u.t.ter, and lemon juice in a small bowl. Immediately pour over the top of the loaf, letting it dribble down the sides. Let cool to room temperature before slicing.

For the lemon glaze: 1 cup sifted confectioners' sugar1 tablespoon melted b.u.t.ter or margarine2 to 3 tablespoons fresh lemon juice, heated

MULTIGRAIN BREADS.

All around the world, grains of every type are used to make bread. There are the cereal grains-grains that are part A of the gra.s.s family-the most common of which are wheat, rice, maize, and barley. There are also many regionally grown grains used in the staple foods of that area, such as sorghum, teff, and millets in West Africa, ragi in India, and African rice, a cousin of Asian rice. There are wild cereals that are considered a delicacy, such as wild teff, drinn, panic gra.s.s, and jungle rice.

Grains all have the same basic yet sophisticated structure. Each grain is a tiny dry fruit that contains a single seed capable of reproducing itself. An inedible, hard outer sh.e.l.l called the hull protects the seed. The seed is surrounded by a layer of starchy carbohydrates designed to feed a developing embryo. The embryo, or germ, contains a concentration of micronutrients, fat, and proteins. It is rich in vitamins E, A, and B-complex, calcium, and iron.

Mixed grain combinations and cereal breads are very popular in America; some bakers would never consider making any other kind of bread. In addition to all the grains you can individually add to a bread, commercial breakfast cereal blends can also be used, such as Roman Meal, Cream of Rye, Wheatena, Cream of Wheat (farina), Quaker multigrain cereal, Muesli, and six-, eight-, nine-, and ten-grain blends that are varying combinations of wheat, rye, barley, triticale, corn, oats, flax, millet, brown rice, wheat germ, wheat bran, and soy grits in varying proportions.

The following recipes call for all sorts of flours and grains. The breads they create are packed with protein and nutrition. When making whole-grain breads, you will always end up with a more substantial, dense loaf than a white flour loaf. Since these doughs are heavy, make sure they are mixing thoroughly in the bread pan. Store these breads in the refrigerator, and to serve, slice with a serrated or electric knife.

THREE-GRAIN BREAD.

This is my version of the rye and Indian meal bread that was a favorite in the first thirteen colonies, often paired fresh with rose geranium-apple jelly, or served day-old in slices floating in a thick soup. Every cookbook of the era has a recipe for this bread, and it is still as good today. I have subst.i.tuted oil for the bacon fat.

11/2-POUND LOAF11/8 cups fat-free milk cups fat-free milk2 tablespoons sunflower seed oil or light olive oil2 tablespoons mola.s.ses13/4 cups bread flour cups bread flour1 cup whole wheat flour1/4 cup dark rye flour cup dark rye flour2 tablespoons yellow cornmeal or polenta1 tablespoon plus 1 teaspoon gluten1 teaspoon salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast

2-POUND LOAF11/2 cups fat-free milk cups fat-free milk3 tablespoons sunflower seed oil or light olive oil3 tablespoons mola.s.ses21/4 cups bread flour cups bread flour11/4 cups whole wheat flour cups whole wheat flour1/3 cup dark rye flour cup dark rye flour3 tablespoons yellow cornmeal or polenta1 tablespoon plus 2 teaspoons gluten11/2 teaspoons salt teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.) [image]When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

11/2-POUND LOAF1 cup b.u.t.termilk3/4 cup cooked whole grain of choice, firmly packed cup cooked whole grain of choice, firmly packed2 tablespoons canola oil2 tablespoons honey21/2 cups bread flour cups bread flour1/2 cup whole wheat flour cup whole wheat flour1/4 cup rolled oats cup rolled oats1 tablespoon gluten11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast

2-POUND LOAF11/3 cups b.u.t.termilk cups b.u.t.termilk1 cup cooked whole grain of choice, firmly packed3 tablespoons canola oil3 tablespoons honey31/3 cups bread flour cups bread flour2/3 cup whole wheat flour cup whole wheat flour1/3 cup rolled oats cup rolled oats1 tablespoon plus 1 teaspoon gluten2 teaspoons salt21/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast teaspoons SAF yeast or 1 tablespoon bread machine yeast

WHOLE-GRAIN DAILY BREAD.

This is an all-purpose recipe for use with cooked (and cooled) whole grains of any type, whether leftover rice, quinoa, or cornmeal. (See Whole Grain Cooking Times Whole Grain Cooking Times for information on cooking whole grains.) This means the loaf can be different every time you make it. It has the most heavenly aroma while baking, and is quite light in texture. for information on cooking whole grains.) This means the loaf can be different every time you make it. It has the most heavenly aroma while baking, and is quite light in texture.