Editor's Pick
APRIL 7, 2009 12:13AM
Rate: 8
freshly baked gluten free bread
Our choices not that long ago were styrofoam, plastic, fiberboard, and sometimes sponge. Gluten free bread that tasted like bread was an almost impossible holy grail.
That is, until now.
We get to thank Pamela's gluten free baking mix and Karina's Gluten Free Kitchen, formerly Gluten Free Goddess for this achievement. On her website are volumes of tasty recipes, some vegan, some casein free, but others just simply gluten free. This bread mix turned out to be an enlightening forum of discussion. For some people it worked as is, for others not so much. After much tweaking, it finally works for most.
I bought this bread machine based on her review and it is exactly as promised. It has a gluten free bread making setting, yet none of the gluten free breads use that setting. I just like that it says that. It means that there are a lot of consumers out there who need that option and the manufacturer listened.
Nothing like warm fresh bread and butter. You have to let it completely cool to slice properly for sandwiches. I like to place wax paper or parchment sheets between the slices and double zip lock bag them for the freezer. That way I can extract a couple of slices easily and toast or thaw them for sandwiches.
The directions on the Pamela's bag for regular bread tell you to mix up the liquid ingredients together to measure two cups plus two tablespoons of water and place first in the bread bucket. Then pour the dry ingredients on top and make a tiny indent for the yeast and add that.
However - don't do that! Follow these directions instead and you will be guaranteed a pretty good loaf each time.
- Take the two eggs out of the refrigerator and warm them up in a small bowl of warm water for at least five minutes first.
- All the ingredients should be room temp or warmer, but not hot.
- Do not use the yeast that comes with the package. Buy some Rapid Rise dried yeast in the 1 oz. packets. Use two of those per loaf and make sure they are at room temp first if you store them in the refrigerator.
- Use vegetable oil, not olive oil.
- Mix the liquid ingredients together and the total should be slightly under 2 cups total. Never more than that! Beat the eggs first, add the oil, then add the warm water totaling under 2 cups. Pour into baking bucket.
- Next add the dry ingredients to cover the wet stuff. Make a slight indent and add both packets of Rapid Rise yeast.
edges clean (spatula!) and dough mixing
letting the dough rise, ready to bake
When the machine beeps, hit stop. Then using menu, go to #10, bake and add ten to twenty minutes. I like 20 - the loaf is less wet when finished. Medium dark is a good setting to use. Then just hit start and go away. Soon you will smell the bread baking.
Cool on a rack until you can slice it. The only pesky thing is the kneading tool that gets baked in the middle of the bottom. You can extract it while slicing or pull it out.
freshly bake loaf, cooling
I'm off to make a peanut butter sandwich. It has been a long time!
Bon appetit.
ready for sandwiches
Key items (following images from Amazon, all items on Amazon):
Pamela's Bread Mix
Some larger groceries will carry it, and if not you can order it from Amazon in a 6 pack which is tons cheaper anyway.
Bread machine
Breadman TR875 makes a 2 pound loaf. Notice #8 says gluten free! #6 and#10 are your best friends for making a gluten free loaf. It goes on sale periodically.
Comments
I baked my bread in a machine until I read Peter Reinhart's books. Now, I try to make it by hand as much as possible. It's more pleasurable to me to manipulate the dough by hand and the breads taste better. Plus I get a better feel for what the dough needs given the environment.
I believe Reinhart has some gluten-free recipes. Give him and hand-made bread a shot.
I believe Reinhart has some gluten-free recipes. Give him and hand-made bread a shot.
L&P ~ you know I'm working on the GF, but BREAD??? I'm skeptical, but like everything else you've ever suggested, I will give it a try! I don't know if it will beat the fromage blanc at home (which we do at least twice / month) but I'll let you know!
xoxo
xoxo
I have two sisters who have celiac disease. I'll pass this on to them. Thank you.
Jon - Before celiac I did love to make bread without a machine. Gluten free is more like a sticky dough since there is no gluten to knead. I would love to be able to make them by hand, and maybe someday I will again, but for now, the magic breadman will work. I looked up the Reinhart books. Interesting stuff!
1IM - anything for a peanut butter sandwich!
MMM - there are other gluten free recipes in my blog, mostly from Tuesdays - and on my gluten free dogs and people blog which is listed on my links to the left.. I have a big list of resources and if people have other resources that would only make the list even better. And of course, recipes.
1IM - anything for a peanut butter sandwich!
MMM - there are other gluten free recipes in my blog, mostly from Tuesdays - and on my gluten free dogs and people blog which is listed on my links to the left.. I have a big list of resources and if people have other resources that would only make the list even better. And of course, recipes.
Is it possible? Gluten-free bread in a machine? I actually burnt out a bread machine once attempting to make gluten-free bread in it. It bubbled over the top and down onto the heating element where it proceeded to solidify like concrete. I could NOT remove it. I had to toss the entire machine, and never tried GF bread again. This makes me have hope that it can be done. Thanks!
I don't usually eat bread, being asian, I eat rice as my carb staple. I do like pancakes and waffles , but have learned I have a moderate wheat intorance. Looking around I found a Sylvan Farm Pancake and Waffle GF mix, which currently I can only find on Amazon. It is tasty.
How long does the bread rise between mixing and baking? Because this sounds like a dough that could be adapted to the no-knead method that was featured in the New York Times a while back, recipe here:
http://www.nytimes.com/2006/11/08/dining/081mrex.html
http://www.nytimes.com/2006/11/08/dining/081mrex.html
Lisa - this won't burn out the machine. I bet you were making a two pounder in a one pounder insert. I've heard of that happening. The gf setting is a mystery to me cause no one uses it. But nice to see it there.
Gene - Sylvan is good stuff. I like whole foods gf pancake mix better, but the Geek likes Sylvan too.
Molly - I think it is about 58 minutes or so. It does mix it around a lot like it is kneading it, but really it is just incorporating all the stuff together successfully. GF is typically a no knead deal cause there is little to knead and no gluten ever develops anyway.
Gene - Sylvan is good stuff. I like whole foods gf pancake mix better, but the Geek likes Sylvan too.
Molly - I think it is about 58 minutes or so. It does mix it around a lot like it is kneading it, but really it is just incorporating all the stuff together successfully. GF is typically a no knead deal cause there is little to knead and no gluten ever develops anyway.
As someone with a gluten allergy, of course I get excited when I see something like this in print - until, as usual, I discover, once more, that there are no solutions, helpful suggestions or bright ideas for those of us who also live on limited (very limited) incomes. My old bread machine has yet to work with anything gluten free and bread mixes (or loaves of gluten-free bread) are something I buy when I'm splurging (and will regret later) or when I just can't stand it anymore. My diet remains bland, boring and just something I have to accept. Happy for you, but it's not for me - unless the proverbial ship should come in.
Carole - don't give up yet! The bread machine does have the gf setting but I don't make gf bread on that setting. I use the "dough" and then "bake" setting with the mixes. As long as yours can accommodate a two pound loaf you should be ok.
If you buy the Pamela's mix on Amazon and go online to look for a coupon (an online coupon that gives you a code to insert on the checkout page) you can get them for a fraction of what they cost at the grocery.
The only change I would strongly suggest is to toss the yeast packet that comes with the mix and use rapid rise instant yeast, two packets. Then just follow the directions above.
And try out Karina's website, gluten free goddess. She has some amazing recipes that are not expensive to make at all, and I bet she has some other good bread recipes in there as well.
Don't give up! Eating gluten free does not have to always cost more, although it feels or seems that way.
If you buy the Pamela's mix on Amazon and go online to look for a coupon (an online coupon that gives you a code to insert on the checkout page) you can get them for a fraction of what they cost at the grocery.
The only change I would strongly suggest is to toss the yeast packet that comes with the mix and use rapid rise instant yeast, two packets. Then just follow the directions above.
And try out Karina's website, gluten free goddess. She has some amazing recipes that are not expensive to make at all, and I bet she has some other good bread recipes in there as well.
Don't give up! Eating gluten free does not have to always cost more, although it feels or seems that way.
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