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125 BEST GLUTEN-FREE BREAD MACHINE RECIPES

by Donna Washburn and Heather Butt

Robert Rose
April 2010
$24.95/paperback
color photographs throughout
ISBN-13: 978-0778802389

Contact: Trina Kaye
310.915.0970
TrinaKaye@tkopr.com

Who doesn’t love freshly-baked bread? The scent is warm and comforting and the taste is irresistible. But for those who can’t enjoy this wonderful treat, because of a health concern or allergy, good bread can be hard to come by. 125 BEST GLUTEN-FREE BREAD MACHINE RECIPES will change that! This comprehensive bread cookbook brings gluten-free bread recipes to kitchens everywhere with unbelievably delicious recipes that make use of the convenient bread machine. Bread bakers will find tips and techniques for easy baking with bread machines and creating gluten-free breads everyone can enjoy.
About the Author

Donna Washburn and Heather Butt are best-selling authors, food stylists and recipe developers. There are 150,000 copies of their previous gluten-free cookbooks in print and more than 300,000 copies of their bread machine cookbooks in print.

Sample Recipe

Triple-Seed Brown Bread

A sandwich bread with a rich color and addedcrunch – what a treat!
Makes 15 slices

1-1/4 cups (300 mL) sorghum flour
2/3 cup (150 mL) whole bean flour
1/3 cup (75 mL ) tapioca starch
1/3 cup (75 mL ) rice bran
1/3 cup (75 mL) buttermilk powder
1 tablespoon (15 mL) xanthan gum
1-1/2 teaspoon (7 mL) bread machine or instant yeast
1-1/4 teaspoon (6 mL) salt
1/3 cup (75 mL) unsalted green pumpkin seeds, toasted
1/3 cup (75 mL) unsalted raw sunflower seeds, toasted
1/4 cup (60 mL) sesame seeds, toasted
1-1/4 cups (300 mL) water
2 tablespoons (30 mL) vegetable oil
2 tablespoons (30 mL) liquid honey
2 tablespoons (30 mL) light (fancy) molasses
1 teaspoon (5 mL) cider vinegar
3 eggs, lightly beaten

In a large bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, rice bran, buttermilk powder, xanthan gum, yeast, salt, pumpkin seeds, sunflower seeds and sesame seeds; mix well and set aside.

Pour water, oil, honey, molasses and vinegar into the bread machine baking pan. Add eggs.

Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.

Select the Bake Cycle. Set time to 60 minutes and temperature to 350°F (180(C). Allow the cycle to finish. Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)

Once the loaf has reached 200°F (100°C), remove it from the pan immediately and let cool completely on a rack.

Tips:
You can purchase buttermilk powder in bulk stores and health food stores.

For a milder bread, substitute packed brown sugar for the molasses. Substitute brown rice flour, raw hemp powder or flaxseed meal for the rice bran. Replace the sesame seeds with cracked flaxseed, Hemp Hearts or poppy seeds

This recipe may be reproduced with the following credit:
Recipe from 125 BEST GLUTEN-FREE BREAD MACHINE RECIPES by Donna Washburn and Heather Butt
(Robert Rose; April 2010; $24.95/paperback)

Categories : Spring 2010

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