· 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.
· Substituting gluten-free flours for the wheat flour called for in a regular bread will not work.
· Gluten-Free Bread does not 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.
· Buy a machine that makes the 1 ½ 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 dough is 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 dough requires more liquid and in some recipes resembles 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.
· Gluten-free 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.
· 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. Do not make substitutions between potato starch and potato flour.
· Dairy Intolerance: Gluten-free soymilk makes an excellent substitute for milk. Fortified soymilk will also add significant amounts of protein, calcium, vitamin D and riboflavin to your bread
· Use Gluten-Free recipes developed for the use with Breadmakers.
· Have all wet and dry ingredients at room temperature, except water. Using warm tap water produces the best results
· Use fresh ingredients, flour becomes stale in about 6 months from the time the package is opened.
· 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.
· Use correct measuring utensils for wet and dry ingredients. The same ones should be used every time gluten-free bread is made.
· It is very important to measure the ingredients carefully. Use level measures, not heaping.
· Whisk the liquid ingredients together before pouring them into the pan.
· 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 denser.
· Combine the dry ingredients and thoroughly 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.
· 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.
· Slice bread only after it has completely cooled and come to room temperature. About 3-5 minutes into the mixing cycle, scrape down the dry ingredients from the sides of the pan.
· Do not open the lid during the baking cycle (approximately the last hour) as this may cause the bread to underbake.
· 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, unless the recipe calls for it.
· For Gluten-free breads use Quick-rise or Bread machine yeast.
· In all Gluten-free recipes use Rapid Bake Cycle or gluten-free setting if your breadmaker has one.
· Do not use the delayed timer function. Gluten-free flour cannot sit in liquid for a long period of time.
· 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.
Carrie Meszaros ND