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lilgreen

Bread Machine Bread

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We're new to this whole gluten-free diet, so bear with me. We just bought a bread machine and tried a gluten-free recipe and it turned out fine, but it's just so dense and had a very overbearing yeast taste. Does anyone have a bread machine recipe that might be a bit lighter? Thanks tons in advance!

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lilgreen,

Out of the (probably) 10 different recipes that I have tried over the last 2 years, my DH's favorite is the Gluten-free Pantry Favorite Sandwich Bread mix. As you'll find, all the gluten-free bread is heavier in texture...most people say it's only good if you toast it, but my husband got used to it for sandwiches. Hope this helps!

If you end up liking it, you can get it at amazon .com for cheaper than you can in the store.

Good luck!

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I just made this recipe in my Breadman Ultimate and it turned out perfect!

http://www.glutenfreeforum.com/index.php?s...33&hl=bread

The only difference is I used Hemp milk instead of regular milk. I used the custom settings that were in the thread and they were perfect!

I hope it helps. I was really really good bread-it lives up to the 17 pages that promise it is the best bread!

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Hi zkat!

I would be very interested too in knowing which setting you used (I have the same Bread Man). I read as much of the reviews/thread as I could...but couldn't find the settings.

Thank you!!! I can't wait to make this.

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I set it for the following:

Warm-10 min

Knead-18 min

Rise 1 off

Rise 2 off

Rise 3 55 min

Bake 55 min.

During the knead, I watch it to make sure it all gets mixed in well and at the end of the rise, I shape the dough so it looks like a loaf

I am going to try it this weekend with substituting 20% of the coconut flour and adding 20% more liquid, so it is a highe fiber, lower gi bread. I will let you know how it turns out.

I have been making bread for several years and was pretty good at gluten bread, but my husband said this was the best loaf I ever made and he can eat gluten!

Kat.

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I set it for the following:

Warm-10 min

Knead-18 min

Rise 1 off

Rise 2 off

Rise 3 55 min

Bake 55 min.

During the knead, I watch it to make sure it all gets mixed in well and at the end of the rise, I shape the dough so it looks like a loaf

I am going to try it this weekend with substituting 20% of the coconut flour and adding 20% more liquid, so it is a highe fiber, lower gi bread. I will let you know how it turns out.

I have been making bread for several years and was pretty good at gluten bread, but my husband said this was the best loaf I ever made and he can eat gluten!

Kat.

Thanks Kat - that will really help. I'm so excited to make this. My DH "lives" with the Gluten Free Pantry's Favorite Sandwich Bread mix...but if I can make him one as "normal" feeling and tasting as the reviews imply...he will be thrilled!

Thanks again!

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i just got the cuisenart bread maker with a specific setting for gluten free bread mixes. it works great!! i also just used bobs red mill raison bread mix and it probably the most normal tasting bread that i have had in a while!! their are lots of recipes online, did your breadmaker come with any i have a couple with mine, i just have to type them in give me a day and ill do that, GOOD LUCK!! nadine

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Thanks Kat - that will really help. I'm so excited to make this. My DH "lives" with the Gluten Free Pantry's Favorite Sandwich Bread mix...but if I can make him one as "normal" feeling and tasting as the reviews imply...he will be thrilled!

Thanks again!

I tolerate several prepackaged gluten free items as well, but only in the case of an emergency because I do not like them that much. I have found that if I make it myself, it is so much better tasting. The hardest part for me was not adding flour to the batter while it was mixing. This was my first attempt at gluten-free bread, so I am used to making sure the dough is a nice round ball etc.

This bread really does live up to the hype. My husband told me it was better than my gluten bread I used to make, and he was a big fan of the gluten stuff. It doesn't fall apart when you slice it, even if you slice it thin. DH has informed me that banana nut bread it next......

Let me know how it turns out!

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I tolerate several prepackaged gluten free items as well, but only in the case of an emergency because I do not like them that much. I have found that if I make it myself, it is so much better tasting. The hardest part for me was not adding flour to the batter while it was mixing. This was my first attempt at gluten-free bread, so I am used to making sure the dough is a nice round ball etc.

This bread really does live up to the hype. My husband told me it was better than my gluten bread I used to make, and he was a big fan of the gluten stuff. It doesn't fall apart when you slice it, even if you slice it thin. DH has informed me that banana nut bread it next......

Let me know how it turns out!

Kat -

He loved it! I just got off the phone with him and he said it was great to have a sandwich that didn't fall apart. I made it yesterday and I'm excited at how easy it was. I must have missed more in the thread too, because you said you shaped it into a ball...I didn't do that. I mixed all the dry ingredients, then mixed all the wet ingredients and added the dry to the wet. I actually baked it in the oven...my sides caved in a little bit when I took it out (don't know what I did wrong there) but the main thing is that he REALLY LIKED IT!

I'm so happy you posted that recipe. THis is the closest thing to real bread that he has had in almost 2 years. He was happy - so I am happy!

Thanks again!

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If the sides caved in it was because there was too much moisture. Many posts on here say that the dough texture should be different than wheat bread, like a really thick cake batter. I found that when I followed that idea with the flax bread recipe, the sides and bottom of the bread always collapsed.

Here's what I do:

I start of by decreasing the amount of water/milk called for in the recipe by 1/3. Then as it is mixing in the bread machine I usually help it mix with a plastic spatula. I add either flour or water (usually flour) until the dough forms a ball when the bread machine is mixing/kneading it. At the correct texture the dough is thick. After the kneading is complete, I remove the paddle (wastes less bread that way) and I try to spread out the dough evenly in the pan using a plastic spatula. The dough should resemble the texture of wheat dough, but it will be heavier and sticky. Since I started doing this, my bread has not caved in once (and it used to EVERY TIME).

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Thanks Jenny.

Do you just wet your hand then - and is the dough easy to get off your hand? Sounds like a dumb question...but that stuff can be sooo hard to remove! :rolleyes:

So to get this straight...I don't want to screw it up...as it is mixing, you add more flour...how much would you guess? I mix this in my Kitchen Aid only because my hubby says he likes the smaller slices of the "pan" method as opposed to the bread machine's 2 lb. loaf size. I told him to cut the bread in half then...jeez...he's such a GUY. But he won't listen. So I was thinking of adding flour, like you said, while it's in my mixer. I bet I will try it in my bread machine though. I am soo the curious type.

Thanks again Jenny!

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Thanks Jenny.

Do you just wet your hand then - and is the dough easy to get off your hand? Sounds like a dumb question...but that stuff can be sooo hard to remove! :rolleyes:

So to get this straight...I don't want to screw it up...as it is mixing, you add more flour...how much would you guess? I mix this in my Kitchen Aid only because my hubby says he likes the smaller slices of the "pan" method as opposed to the bread machine's 2 lb. loaf size. I told him to cut the bread in half then...jeez...he's such a GUY. But he won't listen. So I was thinking of adding flour, like you said, while it's in my mixer. I bet I will try it in my bread machine though. I am soo the curious type.

Thanks again Jenny!

Well, I just man-handle the dough with the plastic spatula. It's not nearly as sticky with less liquid, but still more so than wheat bread. I have not made bread using my new method in my mixer, but this is what I would try. I would use your dough hook. As I mentioned I would decrease the liquid by one third. (When I use the Flax bread recipe I use 2/3 cup milk & instead of honey I add 3 TBSP sugar and 3 tsp yeast, as it seems to work better for me.) Help the mixer incorporate all the ingredients. If the dough is lumpy & goopy add more flour. I usually add 2 or 3 moderately heaped serving spoons worth of flour. Add them one at a time. Your dough should form a ball & ball up around the hook. Add more flour until it does. I know it may seem crazy to decrease the liquid AND add more flour, but since I started doing this my bread never sinks. I got so sick of making my little boy sandwiches with 3 inch tall bread. :( Now his bread looks more normal. :)

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