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mkwilder

Recpies For Zojirush Mini Bread Machine

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I recently got a new Zojirushi Mini Bread Machine, but have yet to make a successful loaf. I think my proportions are wrong. Does anyone have successful recipe for this machine? I've been working with Bob's Wonderful mix so far but I'll try anything. TIA

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Anyone? Still turning out half baked square rocks. Have tried using Bette's four bean flour recipe from her bread book. I used the one for the small loaf. It was slightly more identiable as an acutal loaf of bread. Smelled good but still unappetizing. Any suggestions? I'm thinking that maybe the mini Zojirushi just can't handle the gluten free recipes I'm putting in it. I've read that these recipes may need a strong paddle/blade.

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I haven't tried any recipes in my Zojirushi from scratch, but I do use the Pamela's gluten-free bread mix. I make at least one loaf a week and it comes out perfectly every time! I put it on the Memory 1 setting or I set it to back over night ... both come out great! I've also used the Gluten Free pantry bread mix and that comes out very nicely. I think I just prefer the Pamela's because it seems to keep better without getting crumbly.

Good luck!

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Anyone? Still turning out half baked square rocks. Have tried using Bette's four bean flour recipe from her bread book. I used the one for the small loaf. It was slightly more identiable as an acutal loaf of bread. Smelled good but still unappetizing. Any suggestions? I'm thinking that maybe the mini Zojirushi just can't handle the gluten free recipes I'm putting in it. I've read that these recipes may need a strong paddle/blade.

Here's what I do for my bread maker. I put the warm liquid in with honey and yeast (I only add yeast for the flavor, my rising agent is baking powder) first and let it sit for a bit while I mix all the dry ingredients together separately. Then I mix up the eggs really well before adding them. So, I add water on bottom then dry ingredients and then eggs and turn it on. Mine is programmable so I let it mix for a while and only let it rise for a little bit and bake it for a little more than an hour. I always scrape the sides with a rubber spatula while it is mixing to make sure it's all mixed well. It sounds like your problem may be the flours you are using - I know my husband will not touch anything containing bean flour with a 10 foot pole. You mentioned Bob's and Bette's four bean flour recipes which are both bean flour based. I would try a mix like Pamela's (it's delicious) or a different recipe. Lorka has a good bread recipe here that I've made before with sorghum and rice flours. Last year I switched to making everything with almond flour and it is awesome. Way better than all other gluten-free flours put together. SO, those are my tips. Hope it helps.

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