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[Journalboy]

I just bought the Zojirushi BB-CEC20 and a couple of packages of Pamela's gluten-free bread mix.

Apparently Pamela never met Zoji. I've communicated via email with her people, and spoken on the phone with one of Zoji's. I got nowhere. I'd like help introducing them.

Pamela says don't use a bread machine's gluten-free setting. Zozi's customer service says that doesn't matter because their machine doesn't actually have a gluten-free setting, you just have to jigger it. He gave me instructions, but they're for working from scratch. Right now I'd rather not itch -- I have two of Pamela's packs in front of me. I'll get there soon enough. And both Pamela and the Zoji guy say "just do it."

Do what? Perhaps it's somewhere in here, but the best instruction I've found is someone on this board saying they use Pamela's mix in Zoji with the "regular" setting. I don't see "regular" anywhere in Zoji's manual.

Could someone please spoon feed me, step by step? I'm hungry for bread and have found only tiny scraps of information on the web, though not enough of them such that they'd come together into a loaf.

[Takala]

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Q3. Can the Home Bakery make gluten-free bread?

A3. Yes, the Home Bakery Supreme® breadmaker (BB-CEC20 and BBCC-X20) comes with a gluten-free bread recipe, and more can be found on our Recipes Page. The recipes may be adapted to other models of our bread makers. The internet is also a good source for gluten-free recipes as well as other bread recipe books.

(Please use the Basic course when baking gluten-free breads. A softer gluten-free bread may also be made by programming the following suggested cycle times in the Home Made course: Preheat 15 minutes, Knead 25 minutes, turn OFF Rise 1 and Rise 2, Rise 3 55 minutes, and Bake 55 minutes. Keep Warm optional.)

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Q4. Can I use my own recipes?

A4.

The recipes in the instruction manual have been specially written for the Home Bakery breadmaker. We recommend you use the recipes in the instruction manual whenever possible. However, if you would like to try other recipes, here are some important things to keep in mind:

a.

Please be sure that the total amount of ingredients does not exceed the capacity of the Home Bakery breadmaker. If so, the ingredients may overflow and cause damage to the machine, which will not be covered under warranty. A good rule of thumb is:

2 lb. loaf capacity (BB-CEC20, BBCC-X20, V20, Q20): No more than 5 cups (or 20 oz.) of flour with 2 cups of liquid

1.5 lb. loaf capacity (BBCC-S15, Q15, M15, N15): No more than 4 cups (or 16 oz.) of flour with 1-1/2 cups of liquid

1 lb. loaf capacity (BB-HAC10, BBCC-Q10): No more than 3 cups (or 12 oz.) of flour with 1 cup of liquid

b.

Please be sure to measure correctly and, if possible, use recipes written for bread machines.

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Q9. When should I weigh my flour when making bread in my Home Bakery breadmaker?

A9.

We recommend you weigh your flour when the bread doesn’t rise properly, the loaf is too dense or the crust is too hard. Please see below for guidelines:

1 cup of Bread Flour equals: 4.5 oz. or 128g

1 cup of Whole Wheat Bread Flour equals: 4.2 oz. or 120g

Zojirushi recipes page

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Recipe, gluten free bread, Zojirushi, from their Recipes page

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Gluten free bread, Zoj, Ingredients (for 2-lb. breadmaker):

1-1/2 cups milk or water;

3 large eggs, beaten;

1 Tbsp. apple cider vinegar;

1/8 cup vegetable oil;

2 Tbsp. honey;

3-1/4 cups brown rice flour;

½ cup corn starch;

¼ cup potato starch;

1 Tbsp. xanthan gum;

1 tsp. salt;

1 Tbsp. active dry yeast

1. In a large bowl, mix the flour ingredients (brown rice flour, corn starch and potato starch) well with a whisk.

2. Remove the baking pan, and add the milk (or water), beaten eggs, apple cider vinegar, vegetable oil and honey.

3. Add the flour mixture from step 1 and the xanthan gum and salt to the baking pan. Make a small indentation in the flour with a spoon, and place the yeast there.

4. Place the baking pan in the breadmaker, and set the Home Made menu to the following cycle time: Preheat 15 min, Knead 25 min, Turn OFF Rise 1 and Rise 2, Rise 3 55 min, Bake 55 min, for a total of 2:30. You may also use the BASIC course if preferred.

5. Set the crust control, and press start. When add beeps sound, use a rubber spatula to push down flour that may be stuck to the side. Once the bread completes baking, remove immediately onto a cooling rack.

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I looked at the recipe for the Pamela's "clone" I dug up a few days ago.

So, since the Pamela's mix already has a predominantly rice blend of brown, white, and sweet rice (about half by volume) with smaller amounts of almond, tapioca, and potato starch, and this recipe above calls for 3 and a 1/4 cups of rice flour, and other gluten-free flours to make 4 cups x 4.5 oz per cup or 128 grams per cup.

So you can either use all Pamela's blend for the gluten-free rice, cornstarch, and potato starch, to make 4 cups

or you can get more technical and measure and weigh out 4c x 4.5 oz = 18 oz of Pamela's or 4 x 128 grams = 512 grams of gluten-free Pamela's

Or you can use 3 and a 1/4 cups of Pamela's, and add to it 1/2 cup cornstarch and a 1/4 cup potato starch, to get the 4 cups of gluten-free flours, but the weight may be a little bit off. (this is probably the thing I would try first, IF I had the cornstarch and potato starch already available )

I would still add the xanthan gum, because the amount of xanthan in Pamela's is not that high because the powdered milk and almond meal tends to add some stickiness to replace the missing gluten. However, maybe cut it down a little bit. 4 cups is a lot of flour, a normal recipe would take at least 4 teaspoons, this recipe already has 3 teaspoons aka 1 tablespoon. Hmm. Not sure. Maybe use 2 teaspoons if using all Pamela's.

If you cannot do regular milk, you could try using safe gluten-free yogurt (like fage) diluted with water to make a milky mixture, or use a nut or rice milk. Or use the water, because the Pamela's already has some of that powdered buttermilk in it.

Leave the salt in because 4 cups is a lot of flour, at most, cut it down to 1/2 teaspoon. BUT, the Pamela's will have leavening in it, in the form of baking soda/powder, which will give it a salty taste.

I would blend in the dry zanthan gum to the dry flour mixture ingredients before adding it to the moist wet ingredients in the pan. This recipe is letting the bread rise ONCE, on the 3rd cycle.

I would start with ingredients at the proper room temperature for the eggs, and the water/milk warm to the wrist touch, until I was more familiar with this, because yeast does not like a cold start.

4. Place the baking pan in the breadmaker, and set the Home Made menu to the following cycle time: Preheat 15 min, Knead 25 min, Turn OFF Rise 1 and Rise 2, Rise 3 55 min, Bake 55 min, for a total of 2:30. You may also use the BASIC course if preferred.

What could go wrong. At worst your yeast goes pffffsssssst on you, and it sort of doesn't rise. However, you still have some leavening in there with the Pamela's and the cider vinegar, so something should happen.

I would watch the rise and see what happens. If it does not, then you may want to stop, add more baking soda and vinegar, (maybe a teaspoon of soda, and a teaspoon of vinegar) knead it for a short time to blend, let it sit for maybe 5 or 10 minutes, then immediately bake the thing for the 55 minutes, and have the soda, vinegar, and egg do the rising.

How to see if it is really done. Stick a table knife into it, should come out clean. If not, can always be finished, by taking it out of the breadmachine, putting the loaf on another pan and into a real oven for 5 to 10 minute intervals.

Not sure if the bread machine tests for doneness.

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What Pamela's says about their baking mixes:

How much flour is in a Pamela's bag for their bread mix ? 3 and a half cups

Pamela's site has one recipe I found for gluten-free "Sweet Bread" but the machine instructions are really sketchy

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Which uses melted butter instead of oil, the 3 eggs, yeast, and 3/4 cup of water and a 1/2 cup of milk for the one bag of Pamela's.

This could be used as a template:

1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix (NOTE SMALLER AMOUNT OF FLOUR HERE IN THE BAG, therefore less liquid needed than above )

1 yeast packet

1/2 cup milk

1/2 cup sugar

1/4 cup butter, melted

3 eggs

3/4 cup water

In a Bread Machine: Setting suggestion - Basic White Bread or Sweet Dough setting, 2 lb loaf, Medium crust. Pour all liquids into bread maker, add bread mix and yeast. Start machine, you may need to scrape down the sides and corners of the pan while the dough is mixing. After baking, remove from pan and let cool before slicing. In High Altitude, use 2 cups total liquid.

Hand Mixing: Pour all liquids into bread maker, (note, I think this is a typo and they meant to say "bowl") add bread mix and yeast and beat with hand mixer for three minutes on med/high. Pour into lightly greased 8 x 4 brad pan and let dough rest for 60 minutes. Dough will rise when baking. Bake in a preheated 325º oven for 65-70 minutes. Let sit for 10 minutes then carefully remove from pan and cool on a rack.

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Several edits made to fix calculations - sheesh ! Please see links at the Zoj site