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Gluten free bread

I need to know what setting to use for gluten free bread making.

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My breville instruction book says that the gluten free bread recipes are all to be done on the 'rapid' setting but that is the breville booklet recipes. I do know the time delay cannot be used. K

Posted on Dec 14, 2012

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If you're looking for a nutritious bread to add to your diet regime, try cooking Ezekiel sprouted bread. The organic Ezekiel sprouted bread is very different from the usual commercial breads you buy or bake at home.The organic Ezekiel sprouted bread does not contain flour and is believed to be a perfect food item for health of a person and is gluten free. This bread is cooked using ingredients such as: wheat berries, spelt flour, barley, millet, lentils, and several types of beans, honey and olive oil.Go to the link know more!

http://aboutbreads.com/Ezekiel-sprouted-grain-bread.php

Posted on Mar 05, 2015

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Quite honestly, it's stressful for me to bake gluten free bread successfully so I just buy it online instead. Saves me time and money and well, the bread is delicious without me having to worry about messing it up! :D

Posted on Dec 20, 2012

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SOURCE: need to make gluten-free bread

Hi,
I have a great recipe for gluten free bread. I too have a model 1185 and quite regularly use it as I have two people in my family that need wheat free bread and buying pre-mixed flour or gluten free bread is much more expensive. Here is my solution:

First add wet ingredients:
1.5 C ROOM TEMPERATURE buttermilk
1 Tbsp cider vinegar
3 eggs
1/4 cup oil
1/4 cup honey

Then in separate bowl mix together dry ingredients:
1+1/3 cup rice flour
2/3 cup soy flour
1/3 cup cornstarch
1/2 cup potato starch
1/2 cup tapioca flour
1 Tbsp Xanthan gum
1 tsp salt
Dump into machine on top of wet ingredients. Then sprinkle in 1 pkg Hodgson Mill yeast (this brand works much much better than any other. If you can't find it, use another brand but add 25% more yeast - an extra quarter packet).
Set machine for "DOUGH" (setting 5 on ours)
When it's done, pour dough into greased bread pan and set aside to rise (don't cover it).
When it almost reaches the top of the bread pan, put it in a COLD oven.
Turn the oven on to 300 and place a cookie sheet under it in case it drips over. Then set the timer for 1 hour.
Done
You can add cinnamon chips for cinnamon bread.
To make pizza dough, add 1/2 cup grated parmesan cheese, a tablespoon of garlic powder, and a couple tablespoons of italian seasoning to dry ingredients.
Once dough is done, drop onto three pizza pans. The only way to spread it out is to spray the top with pan spray, spread plastic wrap over it and spread it out by pressing on the plastic wrap. When it's spread, peel off the plastic wrap carefully. Bake immediately at 400 until just beginning to turn brown. You can wrap and freeze or top with sauce right away,
Enjoy

Posted on Nov 19, 2009

  • 906 Answers

SOURCE: Baking gluten free bread in model 5890

good day,
hope this link below will solve your problem.

Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, I believe a rapid rise cycle will also work.

Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft but not too wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).

If you like a crusty loaf, remove the bread from the pan and place it in the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool the loaf before slicing for best results.

Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste
Read more: http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html#ixzz0ZZASptEr

Posted on Aug 04, 2010

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Look for gluten free recipes that incorporate guar gum and / or xanthan gum (which you can get at health food stores: inexpensive and they go a long way.) Once you get an idea of quantities, you can experiment with adding them to your own favourite gluten-free recipes. These natural ingredients are what many commercial gluten-free bread makers use.

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I just opened the package and read the manual and may have not gotten the right model machine. Is the motor have enough power for making gluten free bread?


I think your motor has enough power. I read my Cusinart manual and it has a program just for gluten free breads. I also have a Breadman TR520 with no gluten free program. On the Cusinart the gluten free cycle has only one rise cycle and they said the dough is more like a batter (wetter) than regular yeast bread doughs. So to me the question of which program to choose on your machine for gluten free is the central question. It may be that you would choose a cake type cycle for gluten free. Please leave a rank/rating for me on Fixya so I can continue helping others with their bread machine questions too. Here is the bread man website in case you need it perhaps they can advise the best program on the TR520 for gluten free breads:

http://www.breadman.com/t-customer-care.aspx

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Baking gluten free bread in model 5890


good day,
hope this link below will solve your problem.

Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, I believe a rapid rise cycle will also work.

Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft but not too wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).

If you like a crusty loaf, remove the bread from the pan and place it in the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool the loaf before slicing for best results.

Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste
Read more: http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html#ixzz0ZZASptEr

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