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Gluten Free Bread Machine Tips
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Gluten Free Bread Machine Tips
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Ener-G Foods, Inc. (Dec. 2006)
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A commonly asked question, which bread machine is best for gluten free baking? Well, Gluten Free Flours in bread machines do not always turn out correctly. It becomes very sticky and hard to mix within the machine.
Ener-G’s R&D Department has made several attempts to test bread machines, but because there are so many different brands of machines with varying cycles it is difficult to determine a universal procedure when baking machine breads.
Here are some tips if you are still determined to conquer the Gluten-Free Bread Machine conundrum:
1.) Have all ingredients at room temperature, except the liquids. Liquid ingredients should be at about 80°F.
2.) Thoroughly blend dry ingredients before adding.
3.) Your dough will look nothing like wheat/gluten dough. The consistency of gluten free dough is similar to quick breads – it looks like mashed potatoes – it ranges in between cake batter and cookie dough.
4.) Since the dough is so sticky, it’s difficult to mix. During the first 5-10 minutes scrape the sides of the pan with a rubber spatula.
5.) Gluten Free Breads require more room to rise, according to the Canadian Celiac Association, “the bucket should be big enough to hold at least a two pound loaf with a little room for overflow.”
6.) Xanthan Gum is an essential part of gluten free baking; it simulates the elasticity of the gluten protein, making your dough stretch and bind together.
7.) According to Bette Hagman, author of The Gluten-free Gourmet, “Flours without gluten produce better products when used in combination. Try her Gourmet Blend available through us here at Ener-G Foods.
8.) When baking is complete, remove immediately or bread will become soggy. Cool bread thoroughly before slicing.
Bread Machine Buying Guide, Excerpted from Bette Hagman’s The Gluten-free Gourmet
Paddle - a heavy-duty motor and a large paddle (or paddles) is best. The dough-hook-shaped paddle is not best for our dough. Some machines have a short thick paddle, and this, too, will work only if the dough is mixed outside the pan or you use a rubber spatula to stir the dough as it is mixing (as tip #3 stated above). Two paddles rather than a single one in the center is the machine has an oblong, loaf-shaped pan. Otherwise you will have to continually stir the corners during the kneading process.
Cycle, a machine that can be programmed to cut out the “stir down” or second rising is ideal. Our dough does not take well to this process since the yeast is not feeding on gluten as it would in wheat flours. If the machine cannot be programmed to avid the stir down, check to see whether it is not possible to remove the paddles after the fist mixing to avoid re-beating the dough.
Programmable, gluten free breads require precision. You need a bread machine that allows you to manually switch from Kneading to Rising to Bake, thus controlling all the cycles for the best rising and baking. Even with these features, you have a stand over the machine and monitor the bread as if proofs.
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