The Gluten-Free Pantry. Your Celiac Diet Source.
Order OnlineRequest CatalogFind a Retail StoreContact Us
Specials
News
Gluten Free Recipes
Frequently Asked Questions
Testimonials
Bread Doctor
Celiac Disease
Autism
Resources & Links
Site Index
Wholesale Customers


Suggest this Site to a Friend
The Bread Doctor

EVERYONE KNEADS THE DOUGH

Some bread machines knead gluten-free dough more effectively than others and some recipes work better in a particular machine than in other machines. To ensure a great loaf of bread every time:

  • A few minutes into the first knead cycle, lift the lid and use a rubber spatula to mix the dough, until it is smooth and moist in appearance.
  • Don't be afraid to reach right down to the bottom of the pan. If the kneading blade hits the spatula, it will not harm the machine

Tricks of the Trade: The dough is the proper consistency if it produces definite lines in the top as it kneads.

  • If dry flour is sitting on the top or in the corners, the bread needs more liquid and/or better mixing
  • If the batter is the consistency of a cake or pancake batter and has no defined lines on the top, it needs more dry ingredients.

BREAD TO WIN
  • Warm liquids to 100 degrees.
  • Use "flour" and eggs at room temperature.
  • Add ingredients in any order you wish or follow the order for adding ingredients recommended by the manufacturer of your machine.
  • It's not necessary to mix ingredients in a bowl before adding to the bread machine. But it will not harm the bread.

Tricks of the Trade: Warm eggs by setting them in a bowl of warm water for 5 minutes.


The Doctor Says

"THE GOOP MAKES IT DROOP"

  • A good gluten-free bread depends on a delicate balance of wet to dry ingredients.
  • Success is determined in the first kneading cycle where dough should be properly mixed and liquid or dry ingredients should be adjusted.
  • Proper mixing and proportion of ingredients allow the yeast to be evenly dispersed.
  • Too much liquid produces a floppy, gummy loaf with large holes and a flat or sunken top.
  • Too little liquid produces a lumpy, crumbly, loaf.

Tricks of the Trade:

  • For soupy batter - Add 1 Tbs. of rice flour at a time, stirring after each incorporation, until dough is thick and pulls away from the sides.
  • For dry batter - Add 1 tsp. warm water at a time, mixing after each addition, until dough is smooth and "swirls" in the bread pan.

IF YOU CAN'T STAND THE HEAT - YOUR BREAD PROBABLY CAN
  • Gluten-free bread dough rises best in a very warm, draft-free room. If your bread isn't rising, try one or more of these suggestions:
  • If the machine is programmable, increase the amount of time in the rise cycle. Make sure to begin with very warm (not hot) ingredients.
  • Add a little more warm liquid during the kneading cycle.
  • Add 1 tsp. cider vinegar to liquids or 1/4 - 1/2 tsp. ascorbic acid (powdered Vitamin C) to the dry ingredients in the recipe.
  • The yeast may be old or liquids may have been too hot. (Over 120 degrees will kill the yeast.) Next time, use fresh yeast and water that is not quite so warm.

Tricks of the Trade: Don't worry if your bread has not risen to the top of the pan when it begins to bake. It will rise more during baking.


SEPARATING THE WHEAT FROM THE CHEF
  • Avoid using automatic cool down cycle. Cool on wire rack to prevent bread from becoming gummy. To revive, heat uncut loaf in 350-degree oven for 5 min.
  • Use butter and milk rather than oil and water to add moisture and create chewy crust. Egg replacer may be used in place of eggs.
  • Adding a sweetener helps activate the yeast. Molasses and honey help produce a silky texture in gluten-free yeast doughs. Be sure to count as part of the liquid ingredients.
  • If the same bread machine is used for all family bread baking, buy a second paddle and bowl or carefully clean blade and shaft of bowl to avoid any contamination.