MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Gluten Free Bread Hints - Bread Machine
  Categories: Abm, Hints
       Yield: 1 info sheet
  
  
   From - Bread Machine Baking for Better Health, Maureen Keane and
   Danirlla Chase. ~---- Personal Note: I have not tried any of these
   recipes, but for anyone that is on a restricted diet I would
   recommend that you take a look at this book. I found it at our local
   health food store. ~----
   
   Check your machine’s instruction booklet to make sure your machine
   can bake whole grain breads.  Some machines on the market today are
   equipped to make only lighter, white breads.  If you bake whole grain
   breads in this type of machine you will eventually wear down the
   motor. Baking Gluten Free Bread in ABM
   
   Since only flours containing no lkiadin and prolamin can be used to
   make bread for people with celiac disease or dermatitis
   herpetiformis, a substitute for gluten must be used to make the dough
   rise. An excellent substitute for gluten is xanthan gum, a natural
   product made from Xanthomomas campestis.  This micro organism is
   grown in the lab for its cell coat, which is dried and ground to form
   xanthan gum. Xantham gum is added as a powder to the dry bread
   ingredients. One teaspoon is needed for every cup of gluten free
   flour. You can buy this product at your local health food store or
   order it from various mail order companies.
   
   Tips for Making Gluten Free Breads
   
   1.  Buy a machine that makes the 1 1/2 pound square type loaf.  This
   will enable you to make medium and small size loaves that are easy to
   slice for sandwiches and toast.
   
   2.  Gluten free doughs are 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.
   
   3.  Gluten free dough does not look like ordinary wheat dough.
   Gluten free doughs require more liquid and in some recipes resemble 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.
   
   4.  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.
   
   5.  GF 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.
   
   6. 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.
   
   7.  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.
   
   8.  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.
   
   9.  Wheat free ingredients are not the same as gluten free products.
   
   10.  Potato starch flour is not the same as potato flour.  Potato
   flour is heavier and does not work well in gluten free breads.
   
   Lactose intolerance:
   
   Cereal free soymilk makes an excellent substitute for milk.  Fortified
   soymilk will also add significant amounts of protein, calcium,
   vitamin D and ribroflavin to your breads:
   
   == Courtesy of Dale & Gail Shipp, Columbia Md. ==
  
 MMMMM