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
×