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Guest gliX

Help Please - Bread Maker

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The first time I ate gluten-free bread bought in the frozen section at the local health food store, I CRIED!! I tried toasting it, making it into Garlic bread, anything to make it palatable to NO AVAIL! Then my husband bought me a Zojirushi bread machine for Christmas. It is indeed programmable to skip the second kneading, rising cycle that our breads made with gluten-free flours do not need. It also has TWO paddles for mixing and produces a regular shaped oblong loaf which is better for sandwiches. I use recipes from Bette Hagman's gluten-free books and have not been disappointed. The machine is top of the line and probably the most expensive but WELL WORTH IT!!! :D

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glix,

I have the breadman tr840, or something like that (I don't have the box near), and mine did the same! I used the super rapid rise cycle, and when it was "done" it was still dough... and there is nothing in the manual saying what to do if this happens or if you can add baking time...I'm contimplating taking it back...

Rachel

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I use "The Gluten-Free Gourmet Bakes Bread" by Bette Hagman. In it she recommends the Zojurishi machine and lists suggestions as to what features are the best to look for in a bread machine. My Zojurishi has a "Homemade" button which allowed me to set:

1. warm up time (which will get my liquids, eggs, etc. to the right temperature for

the yeast to react right).

2. Kneading & Rising time (and allows me to turn off the 2nd & 3rd ones).

3. Baking time.

All I did different was turning off the unneeded 2nd & 3rd cycle. The homemade button now is programmed and all I have to do is choose that when I want to make my gluten-free Bread.

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if you found heating up the milk helped, it was probably from not "blooming" the yeast. the yeast won't be active if it's in a cold liquid - but don't get the liquid too hot, or you'll kill the yeast. I think "warm to the touch" is what I recall being told is best.


Tiffany aka "Have I Mentioned Chocolate Lately?"

Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy

G.F. - September 2003; C.F. - July 2004

Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me

Bellevue, WA

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Ahhh good u got a good loaf, glix.

I was gonna say how Bob's is a 1.5 lb, not 1 lb.

All of mine have turned out great w/ the same machine and mix.

I don't even bother w/ the "egg-whites to make 3/4 cup" part (in addition to the 1 egg - fyi to other readers). I just toss in 3 eggs and haven't even mixed together the wet ingred, much less whisked them.

I DO make sure all ingred at room temp b4 i do anything.

I've used Rapid White, 1.5lb each time, varying only the crust-control, so far.


>>>>>>> tom <<<<<<<

Celiac 1st diagnosed as a toddler, in the 60s. Docs then, between bloodletting & leech-tending, said "he'll grow out of it" & I was back on gluten & mostly fine for 30yrs.

Gluten-free since 12-03

Dairy-free since 10-04

Soy-free since 5-07

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Guest gliX

Oh, how long does rapid take? Regular is about 3 hours.

I don't think egg whites or regular eggs would make a difference to how it turns out in the end.

When you make it do you just open one bag and pour it in without measuring?

Because..I had to use one and like 1/5 bag until it was the correct amount..

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