Gf Flour Substitution

[UIDancer]

I just bought Bette's gluten-free bread cookbook and am just starting out with my new breadmaker. I would like to know if it is possible to substitute one of her base flour mixes in a non-gluten-free recipe (there are some recipes in the Betty Crocker bread machine cookbook that I used to eat and love!). I'm guessing I can't do cup for cup with non-gluten-free flour, but does anyone have experience with what else to add/subtract? I miss my olive-cheese bread.

Thanks!

Devon

Chicago, IL

[Boojca]

I haven't actually attempted this (and bread is VERY tricky to convert for some reason...not like other baked goods, which seem to be fairly straight forward) If you use a good flour mix you should be able to sub that cup for cup, but do not forget to use the Xanthan gum. And you may need to use some other binders like gelatin, eggs, or something like that. Bread doesn't normally have eggs in it, but ours seem to need them (or an egg replacer).

Good luck!! Bridget

[lbsteenwyk]

Perhaps you could try using one of the basic breads in the book and adding the cheese and olives to get the taste you are looking for. The Basic Four Flour Bean Bread on page 42 might work well. If you added up to 1/4 cup each of olives and cheese, it probably would not change the texture/consistency significantly. You might also try making some changes to the Zucchini Cheese bread on page 64 since it already has cheese in it. Just substitute olives for the Zucchini (although you probably would want to reduce the olives to no more than 1/3 cup.

If you use the standard non-gluten-free recipe, try adding 1 tsp egg replacer per cup of flour as well as 1/2 tsp of dough enhancer to the recipe.

It can take several attempts before you figure out how to make good bread, so if your first recipes don't come out they way you would like, don't be discouraged. Keep trying. This is one area where you learn from your mistakes! Good Luck.