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    7 Easy Tips for Baking Better Gluten-Free Bread


    Jules Shepard

    1. Correctly measure your flour. When measuring flour, don’t scoop from the bag with your measuring cup.  This compresses the flour.  Use a spoon to scoop flour into the measuring cup and level off with a knife. This will ensure that your flour is measured properly.
    2. Bring your ingredients to room temperature before mixing. It is particularly important for yeast recipes to bring all of your ingredients, such as eggs, to room temperature before adding them together to make bread. Yeast needs warmth to grow and if your ingredients are too cold, it may prevent full yeast growth.
    3. Make sure your loaf of bread is actually fully cooked. It is very important not to take your bread out of the oven before it is fully cooked. If the bread has a rubbery layer at the bottom, this usually means it was not fully cooked. The best way to tell if the bread is done is to take a baking thermometer and insert it all the way into the bottom of the loaf. The temperature should be approximately 210 F when it is done. Your bread will keep its shape better overcooked than undercooked, so if in doubt, keep it in the oven a bit longer! My recipes have plenty of moisture, so you shouldn’t worry too much about the bread drying out.
    4. If baking by oven method, use metal pans. I have found that glass bread pans do not work as well as metal pans in fully cooking a loaf of bread. Metal pans do not have to be fancy or expensive, and you can often even find them in your local grocery store.
    5. Gluten-Free BreadRising issues. A great method for letting your yeast breads rise before baking is to turn on your oven to 200F, then turn it off when it has reached temperature. Put your un-raised bread into the warmed oven with an oiled piece of wax paper on top and let it rise according to directions. Once raised, removed the wax paper and bake according to directions.
    6. How to prevent your bread from sinking. When your bread is done cooking, turn off the oven and open the door so that the bread can cool slowly. Taking the bread out of a hot oven and quickly transferring it to a cool counter can sometimes cause the loaf to sink in. If it still sinks, it may have too much moisture in it to support itself fully. It should still taste great, but if you have your heart set on a nice crowned loaf, next time try cutting back on the liquid a bit in that recipe or adding ¼ cup of flaxseed meal to help support the bread's structure and enhance its nutritional value, all in one! Altitude and even the day's weather can affect sometimes picky yeast recipes.
    7. How to make a multi-grain loaf of bread. To make a more “whole grain” bread, take a basic recipe (for example, Jules’ Sandwich Bread recipe).  In place of the 2 cups of Jules Gluten Free All Purpose flour, add only 1 ¾ cups.  Replace the final ¼ cup with flax seed meal, buckwheat flour, gluten-free oat flour, brown rice flour, or teff flour.  These flours will add more whole grain flavor and additional fiber.  You can also add seeds (flax seeds, sesame seeds, etc.) to add crunch and fiber.  With this amount of different flours, you do not need to adjust the recipe at all. 
     


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    I think 2100 degrees F is a little high! Perhaps 210?

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    I've been wondering why I have a problem with the bread sinking after coming out of the oven looking perfect! Thanks for the tip.

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    Guest Kathy

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    Thanks for the tips; they are very helpful.

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    Guest Sheryl

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    Can't wait to try leaving my bread in the oven to prevent it from sinking. This happens to me all the time.

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    Guest Brenda

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    Very helpful advice for bread making. Solves a recurring problem of the sinking loaf.

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    Thanks for the tips, much appreciated.

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  • About Me

    Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
     
    In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
     
    Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.  

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  • Related Articles

    Scott Adams
    When I started eating gluten-free food I discovered a flour mix in a book called Living Healthy with Celiac Disease, Wendy Wark (AnAffect, 1998). In addition to the standard gluten-free flour mix of tapioca starch flour, potato starch flour and rice flour she added cornstarch and sweet rice flour. The addition of these two flours make a huge difference in the texture, flavor, and moisture content in gluten-free baking. I couldnt understand why more people werent using this superior flour mix so I made it my mission to distribute this recipe around. (If you cant tolerate corn, just substitute the cornstarch with equal parts of sweet rice flour and tapioca starch flour.)
    While Wendy gave me permission to use the flour mix and many of her recipes I failed to tell her I was naming the flour mix after her in my book. She has since told me that she found it on the internet and doesnt know the source of the recipe, she doesnt feel that she should take credit for the mix.
    Recently Authentic Foods decided to mix these flours in their factory and sell it as the Multi Blend Gluten-Free Flour, now available at The Gluten-Free Mall.
    Multi Blend Gluten-Free Flour (Wendy Warks Gluten-Free Flour Mix)
    1 cup brown rice flour (requires refrigeration)
    1¼ cup white rice flour
    ¼ cup potato starch flour
    2/3 cup tapioca starch flour
    ¾ cup sweet rice flour
    1/3 cup cornstarch
    2 teaspoons xanthan or guar gum
    I often use only brown rice flour in the mix as it is healthier and better tasting. I buy at least 5 pounds every time I order (from manufacturers that sell a lot of brown rice flour). I keep it refrigerated and highly recommend it over white rice flour. This flour mix is the basis of many of my sweets, breadsticks, tortillas, waffles etc. I also like to use pure buckwheat, amaranth, and quinoa flour to increase the flavor and healthfulness of certain items. It is important to buy these alternative flours from pure, gluten-free sources. Pure in the sense that they are grown in fields that are not adjacent to wheat fields and that they are processed in a 100% gluten-free environment from the field to your table.
    Triple this flour mix recipe and keep it on hand for all of your baking needs. Once you have the flour mix together you are ready for about a months worth of gluten-free baking.
    The Multi Blend Gluten-Free Flour mix is used cup for cup in recipes such as tortillas, pancakes/waffles, and cookies. If you plan to use this flour mix for cakes, sweet breads or brownies add an additional ½ teaspoon of xanthan gum per cup flour mix. I dont use this flour mix for bread, pizza crust, breadsticks, etc. as they require specific flour combinations for the best results (see Cooking Gluten-Free! A Food Lovers Collection of Chef and Family Recipes Without Gluten or Wheat Celiac Publishing, 2002).

    Jules Shepard
    This recipe may be prepared using a mixer and oven or in a bread machine. This loaf is light and airy, yet substantial enough to use as sandwich bread (however, if you want a denser loaf, simply add 1/4 cup dry milk powder to the dry ingredients).
    The recipe boasts the addition of flax seed meal and flax seeds which contribute a large amount of dietary fiber and other beneficial nutritional properties like high omega 3.  The simple addition of two tablespoons of flax seed meal to this bread also adds four grams of dietary fiber and three grams of protein.  As an alternative, you can simply use 2 eggs in place of the flax seed and water mixture, and you will add the dry yeast to the dough at the final mixing step.
    When using a bread machine, always be sure to add all liquid ingredients to the pan first, followed by the dry ingredients. I recommend sifting all dry ingredients (except yeast) together in a bowl first, then pouring it into the bread machine pan. If the dough seems too thick, gradually add more yogurt, one quarter cup at a time, until the dough is still thick, but able to be smoothed with a spatula. Be sure to check the bread with a spatula throughout the mixing process to ensure that all the dry ingredients have been incorporated. Smooth the top with a rubber spatula and when done mixing, sprinkle any desired toppings on top of the loaf. Select either the gluten-free bread setting on your machine, or the quickest bake setting like a light crust 1 ½ pound loaf. Remove the pan from the machine when finished baking (internal temperature should be between 205-210F).
    When making with a mixer and oven, follow the specific directions outlined below.

    Ingredients:
    2 Tablespoons ground flax seeds or flax seed meal
    ½ cup very hot water
    1 tsp. granulated cane sugar
    1 Tablespoon rapid rise or bread machine yeast
    ¼ cup Earth Balance Shortening, cut into small pieces (or canola oil, if using a bread machine)
    3 ¼ cups Jules Gluten FreeTM All Purpose Flour *
    ½ teaspoon baking soda
    2 teaspoons gluten-free baking powder
    Pinch of salt
    2 Tablespoons honey
    1 teaspoon apple cider vinegar
    1 ½ cup vanilla yogurt (dairy or soy)
    1 Tablespoon flax seeds
    Toppings of choice (coarse sea salt, sesame seeds, flax seeds, etc.)

    (* I cannot predict how this recipe will work with any other flour mixture but my own.  The mix recipe may be found in media links on my website and in my book, Nearly Normal Cooking for Gluten-Free Eating, or pre-mixed from my website.)Directions:
    In a small bowl, add the hot water and flax seed meal and stir. Let sit for 5 minutes. Add the yeast and one teaspoon of sugar to this mixture and stir. Set aside for 5 more minutes for it to begin to bubble and grow; if the mixture does not bubble or grow, throw it out and re-mix with fresh yeast. Sift remaining dry ingredients together in a large bowl. Cut in the pieces of shortening using a pastry cutter or the dough paddle on your mixer. Add the remaining liquid ingredients next, mixing well. Finally, mix in the yeast/flax seed meal mixture and stir well using the dough paddle. If the dough seems too thick to form a loaf, gradually mix in more yogurt, one quarter cup at a time, until the dough is still thick, but able to be smoothed with a spatula.

    Scoop the dough into a greased bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust). Smooth the top, sprinkle with any toppings, then cover with a sheet of wax paper sprayed with cooking oil. Sit the covered dough for 30 minutes in a warm place like an oven warming drawer or even in your oven with the light on.
    Remove the raised dough to a preheated convection oven set to 275 F or a preheated static oven set to 300 F. Cook for approximately 60 minutes, or until the crust is browning nicely and a cake tester or skewer inserted into the center of the loaf comes out clean (internal temperature should be 205-210F). Remove to a cooling rack and rotate gently from side to side every 5 minutes or so if it looks like your loaf wants to sink at all in the middle. When cooled for 15 minutes or more, remove from the loaf pan to finish cooling before slicing.

    Connie Sarros
    This article originally appeared in the Spring 2004 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 10/08/2014 - The one condition that accounts for almost half of the patients who seek out gastroenterologists is IBS (Irritable Bowel Syndrome).  Many celiacs suffer from this ailment.  IBS is a ‘functional’ disorder, meaning that there is no damage to the digestive tract.  Only the bowel’s function, not its structure, is disturbed.   
    Here is Where the Irony Begins
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    Just a warning:  A high-fiber diet causes gas because the carbohydrates in high-fiber foods cannot be completely digested in the stomach and small intestine.  It is best to increase the amount of consumed fiber slowly to allow your body to get used to it gradually.  Additionally, it is vital to increase water consumption in proportion to the increased intake of fiber.
    Where Do You Find Fiber?
    Fiber is found in vegetable gums (konjac gum, gum Arabic, carrageenan, guar gum, locust bean gum, petin vegetable gums, xanthan gum).  It is also found in nature, in the foods we harvest from the ground.  The following list shows some of the foods that are high in fiber:
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  • Recent Articles

    Christina Kantzavelos
    Celiac.com 07/20/2018 - During my Vipassana retreat, I wasn’t left with much to eat during breakfast, at least in terms of gluten free options. Even with gluten free bread, the toasters weren’t separated to prevent cross contamination. All of my other options were full of sugar (cereals, fruits), which I try to avoid, especially for breakfast. I had to come up with something that did not have sugar, was tasty, salty, and gave me some form of protein. After about four days of mixing and matching, I was finally able to come up with the strangest concoction, that may not look the prettiest, but sure tastes delicious. Actually, if you squint your eyes just enough, it tastes like buttery popcorn. I now can’t stop eating it as a snack at home, and would like to share it with others who are looking for a yummy nutritious snack. 
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    Jefferson Adams
    Celiac.com 07/19/2018 - Maintaining a gluten-free diet can be an on-going challenge, especially when you factor in all the hidden or obscure gluten that can trip you up. In many cases, foods that are naturally gluten-free end up contain added gluten. Sometimes this can slip by us, and that when the suffering begins. To avoid suffering needlessly, be sure to keep a sharp eye on labels, and beware of added or hidden gluten, even in food labeled gluten-free.  Use Celiac.com's SAFE Gluten-Free Food List and UNSAFE Gluten-free Food List as a guide.
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    Jefferson Adams
    Celiac.com 07/18/2018 - Despite many studies on immune development in children, there still isn’t much good data on how a mother’s diet during pregnancy and infancy influences a child’s immune development.  A team of researchers recently set out to assess whether changes in maternal or infant diet might influence the risk of allergies or autoimmune disease.
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    They found a high bias risk in nearly half of the more than 250 milk feeding studies and in about one-quarter of studies of other dietary exposures. Evidence from 19 intervention trials suggests that oral supplementation with probiotics during late pregnancy and lactation may reduce risk of eczema. 44 cases per 1,000; 95% CI 20–64), and 6 trials, suggest that fish oil supplementation during pregnancy and lactation may reduce risk of allergic sensitization to egg. GRADE certainty of these findings was moderate. 
    The team found less evidence, and low GRADE certainty, for claims that breastfeeding reduces eczema risk during infancy, that longer exclusive breastfeeding is associated with reduced type 1 diabetes mellitus, and that probiotics reduce risk of infants developing allergies to cow’s milk. 
    They found no evidence that dietary exposure to other factors, including prebiotic supplements, maternal allergenic food avoidance, and vitamin, mineral, fruit, and vegetable intake, influence risk of allergic or autoimmune disease. 
    Overall, the team’s findings support a connection between the mother’s diet and risk of immune-mediated diseases in the child. Maternal probiotic and fish oil supplementation may reduce risk of eczema and allergic sensitization to food, respectively.
    Stay tuned for more on diet during pregnancy and its role in celiac disease.
    Source:
    PLoS Med. 2018 Feb; 15(2): e1002507. doi:  10.1371/journal.pmed.1002507

    Jefferson Adams
    Celiac.com 07/17/2018 - What can fat soluble vitamin levels in newly diagnosed children tell us about celiac disease? A team of researchers recently assessed fat soluble vitamin levels in children diagnosed with newly celiac disease to determine whether vitamin levels needed to be assessed routinely in these patients during diagnosis.
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    The research team included Yavuz Tokgöz, Semiha Terlemez and Aslıhan Karul. They are variously affiliated with the Department of Pediatric Gastroenterology, Hepatology and Nutrition, the Department of Pediatrics, and the Department of Biochemistry at Adnan Menderes University Medical Faculty in Aydın, Turkey.
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    Vitamin A and vitamin D levels for celiac patients were significantly lower than the control group. Vitamin A and vitamin D deficiencies were significantly more common compared to healthy subjects. Nearly all of the celiac patients showed vitamin D insufficiency, while nearly 62% showed vitamin D deficiency. Nearly 33% of celiac patients showed vitamin A deficiency. 
    The team saw no deficiencies in vitamin E or vitamin K1 among celiac patients. In the healthy control group, vitamin D deficiency was seen in 2 (4%) patients, vitamin D insufficiency was determined in 9 (18%) patients. The team found normal levels of all other vitamins in the healthy group.
    Children with newly diagnosed celiac disease showed significantly reduced levels of vitamin D and A. The team recommends screening of vitamin A and D levels during diagnosis of these patients.
    Source:
    BMC Pediatrics

    Jefferson Adams
    Celiac.com 07/16/2018 - Did weak public oversight leave Arizonans ripe for Theranos’ faulty blood tests scam? Scandal-plagued blood-testing company Theranos deceived Arizona officials and patients by selling unproven, unreliable products that produced faulty medical results, according to a new book by Wall Street Journal reporter, whose in-depth, comprehensive investigation of the company uncovered deceit, abuse, and potential fraud.
    Moreover, Arizona government officials facilitated the deception by providing weak regulatory oversight that essentially left patients as guinea pigs, said the book’s author, investigative reporter John Carreyrou. 
    In the newly released "Bad Blood: Secrets and Lies in a Silicon Valley Startup," Carreyrou documents how Theranos and its upstart founder, Elizabeth Holmes, used overblown marketing claims and questionable sales tactics to push faulty products that resulted in consistently faulty blood tests results. Flawed results included tests for celiac disease and numerous other serious, and potentially life-threatening, conditions.
    According to Carreyrou, Theranos’ lies and deceit made Arizonans into guinea pigs in what amounted to a "big, unauthorized medical experiment.” Even though founder Elizabeth Holmes and Theranos duped numerous people, including seemingly savvy investors, Carreyrou points out that there were public facts available to elected officials back then, like a complete lack of clinical data on the company's testing and no approvals from the Food and Drug Administration for any of its tests.
    SEC recently charged the now disgraced Holmes with what it called a 'years-long fraud.’ The company’s value has plummeted, and it is now nearly worthless, and facing dozens, and possibly hundreds of lawsuits from angry investors. Meantime, Theranos will pay Arizona consumers $4.65 million under a consumer-fraud settlement Arizona Attorney General Mark Brnovich negotiated with the embattled blood-testing company.
    Both investors and Arizona officials, “could have picked up on those things or asked more questions or kicked the tires more," Carreyrou said. Unlike other states, such as New York, Arizona lacks robust laboratory oversight that would likely have prevented Theranos from operating in those places, he added.
    Stay tuned for more new on how the Theranos fraud story plays out.
    Read more at azcentral.com.