Gluten-Free Bread Making Tips

Posted on May 17th, 2010 by Bread making machines in Bread Making Tips

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Gluten is the protein found in breads and other wheat products that gives it that chewy, elastic texture. A growing number of people suffer from celiac disease, a form of gluten intolerance interfering with digestion and the absorption of essential nutrients. Gluten-free loaves can be expensive. Learning to make gluten-free bread with a bread machine can save a lot of money.

Gluten-free bread dough does not have the same consistency as regular bread. It looks more like cookie dough. Novice bakers want to start with a mix. Cost is still an issue, but this will give an idea of what gluten-free bread dough is supposed to look like. These can be used in a bread machine, preferably one that can handle a 2-lb. loaf since gluten-free loaves need more room to rise.

Breadman and Cuisinart make bread machines with gluten-free settings. However, it is not necessary to own one to make a good loaf. Check the settings of the machine. Most should be programmable or have a rapid cycle.

With a premix, just follow the directions. If starting from scratch, all of the ingredients except liquids need to be at room temperature. Blending the dry ingredients first ensures good consistency. Liquids should be approximately 80 degrees. The dough is sticky, so use a spatula to scrape the sides at the beginning. Immediately following the mix cycle, pull the paddle(s) out and then smooth over the top with wet fingers to get a uniform loaf. Let it rise and then choose the bake cycle. Remove the loaf from the pan as soon as it is finished or it will get soggy.

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