125 Best Gluten-Free Bread Machine Recipes Cookbook

CanCan, 16 May 2010,
Categories: Eating, Health, Reviews

Bread 125 Best Gluten-Free Bread Machine Recipes is a fantastic cookbook for cooking for someone with gluten sensitivities or allergies.

You don’t have to give up bread! Woohoo!

Millions of Americans suffer from food allergies and intolerances, particularly sensitivity to wheat, rye, barley and oats.

With 125 Best Gluten-Free Bread Machine Recipes , a normal person like you can create delicious loaf of gluten-free bread.

This is bread that everyone will want to eat, allergies or not.

Heather and Donna are gluten-free baking experts, and have great ideas about how to take advantage of the bread machine’s ability to prepare dough for all kinds of bready goodies like rolls, pizza crusts, sourdoughs and yummy desserts.

You can even make wraps and flatbreads such as, ciabatta, focaccia, lavosh and crackers– all gluten-free.

Recipes cover topics such as: Hearty Grains, Seeds and Nuts; Luncheon and Dinner Breads; Mixes and Sourdoughs; Savory Flatbreads; Dessert Breads and Beyond Breads.

125 Best Gluten-Free Bread Machine Recipes also contains advice on Using Your Bread Machine for Gluten-Free Baking, Tips for Successful Gluten-Fee Bread Machine Baking, Using Instant-Read Thermometers, and The Gluten-Free Bread Machine Pantry.

Visit www.bestbreadrecipes.com to learn more.

Crusty French Baguette

Makes Two 12-inch loaves, 12 slices each

You’ll be amazed by this one — a crusty loaf with a typical French bread texture.

Baguette pan or baking sheet, lightly greased, then lined with parchment paper and sprinkled with cornmeal

2 cups brown rice flour    500 mL

2?3 cup potato starch    150 mL

2 teaspoons granulated sugar    10 mL

2 teaspoons xanthan gum    10 mL

2 teaspoons bread machine or instant yeast    10 mL

1 1?2 teaspoons salt    7 mL

1 1?2 cups water     375 mL

2 teaspoons cider vinegar    10 mL

2 egg whites, lightly beaten

1. In a large bowl or plastic bag, combine brown rice flour, potato starch, sugar, xanthan gum, yeast and salt; mix well

and set aside.

2. Pour water and vinegar into the bread machine baking pan. Add egg whites.

3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and

sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. Stop bread

machine as soon as the kneading portion of the cycle is complete. Do not let bread machine finish the cycle.

4. Divide dough in half and form each half into the shape of a French loaf. Place parallel to each other in prepared

pan, at least 6 inches (15 cm) apart. Using the edge of a moistened rubber spatula or a sharp knife, draw 3 or 4 diagonal lines, 1?4 inch (0.5 cm) deep, across the top of each loaf. Let rise, uncovered, in a warm, draft-free place for 60 minutes. Meanwhile, preheat oven to 425°F (220°C).

5. Bake for 20 to 23 minutes or until internal temperature of loaf registers 200°F (100°C) on an instant-read thermometer. Remove from the pan immediately and let cool completely on a rack.

Tips

Store this bread loosely covered in a paper bag to maintain the crisp crust. Use an electric or serrated knife to thickly slice these loaves on the diagonal.