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125 Best Gluten-Free Bread Machine Recipes Paperback – April 1, 2010
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125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt is an absolute goldmine of fabulous recipes for making all sorts of gluten free goodies in your bread machine. Before receiving my own copy of this book, I'd read reviews on Amazon.com which stated that the authors actually wrote this book for the zojirushi bread machine. This is not the case. In fact, this book has a lot of guidance for using any 1.5 to 2 pound bread machine for baking.Each recipe is written with a typical wheat setting in mind, but a gluten free setting is recommended. I have been using a Cuisinart bread machine with a gluten free setting for baking recipes from this book and I could not be more pleased with the results. You do not need to have the most expensive bread machine on the market in order to be successful making gluten free breads. Each recipe I've tried from this book (and I've tried most of them) has come out beautifully. My family's favorite gluten free breads are the Henk's
Flax Bread and the Cinnamon Raison Bread, which turns out better than any bakery loaf, bar none! We all refer lovingly to Henk's Flax Bread as "Uncle Henk's Bread", as we feel a true bond with this "Henk" and his wondrous bread. We used to purchase healthy grain breads from the grocery store each week. However, since receiving this cookbook back in February, we have not bought one single loaf of bread. I've been making ALL of our bread from scratch, using no other book than this one. Because of this, we've saved money, lost weight, and we're eating so much more nutritiously now. Honestly, if you plan on making gluten free breads in your bread machine, this is the book you need. Store-bought gluten free breads can be dry and tasteless, but the breads you'll make from recipes in this book will most definately amaze you. I give this book 5 spatulas! This is a must have book for anyone with a bread machine. I would recommend trying the cinnamon raison bread and henk's flax bread for anyone
who is using a bread machine and would like a healthy alternative to ordinary breads. These are sooooooooo good. (Top Cook Books topcookbooks.com 2011-05-12)
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.
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The best part of this book is its completeness. Each recipe includes full ingredients and instructions, like most books. But it also includes specific instructions on measuring the temperature, customizing machine cycles, etc. We learned a lot by making recipes from this book before trying recipes from our other two books.
To be successful with gluten-free bread making, you need the right machine. Pages 15-19 of this book give specific recommendations on how to choose the right one. If you want my one sentence answer, buy the Zojirushi, which meets all of the requirements described there. You need a machine that can handle gluten-free dough, which is often thicker and heavier than wheat dough. The Zojirushi has two paddles in a horizontal baking tray, instead of one paddle in a vertical tray like many smaller machines. It is also programmable, which helps a lot. More tips:
* Make each recipe EXACTLY as recommended the first time. That will allow you to compare any changes you make with the results obtained by the authors.
* Measure ingredients exactly, particularly flours. Don't pack the flour into the measuring cup, just scoop into the measuring cup and scrape off the excess. If you tap or otherwise pack the flour into the cup, you'll end up with too much of that flour, by perhaps 20% or more.
* Measure temperature after baking cycles, as often recommended in this book.
* If you have hard water (ours is very hard) use bottled spring water for baking. This can make a surprising difference.
Gluten free baking requires practice, but the result is worth the effort. Enjoy!
Many gluten free baking cookbooks and recipes are the same. They may have nice rounded tops, but I want to eat my bread and savor the great flavors, not look at it. I bought and promptly returned two gluten-free cookbooks by Elizabeth Barbone when I found the baked goods were made entirely with white rice flour, sweet rice flour, and starches.
It's easier to make a fluffy loaf with lots of (empty) starches. What Donna and Heather have done is a much tougher challenge: to make great-tasting nutritious loaves with 25-35% starches and 65-75% whole grain flours. I haven't found anyone who's done it better. No, some of these bread loaves will not have rounded tops - many will be rectangular. Maybe the top will even sink in a bit as they cool. Get used to it - close your eyes and enjoy. I've baked about one loaf a week out of this cookbook for a year and a half in the Zojirushi BB-PAC20 Virtuoso breadmaker before writing this review. I was getting a lot of sunken tops and recently figured out my rise time was too long. I heat water to 85-95° in microwave and warm my eggs in a bowl of warm water while mixing dry ingredients and skip the "Rest" (pre-heat ingredients) cycle. I may lower my rise times even more. My current "Homemade" (custom) settings in the Zojirushi finish a loaf in 2hr 13min:
Rest (Preheat) 0 min (not needed because warm up eggs and water before adding)
Knead 18 min*
Shape 0 min
Rise1 10 min
Rise2 10 min
Rise3 30 min
Bake 65 min
(* I take out paddles and make smooth rounded top with silicone spatula when machine stops kneading)
Some bread machine cookbooks make lots of recipe from a single flour blend, to save the time measuring out three or four kinds of flour. I tried the "blend" way and ultimately came right back to baking all my breads from this cookbook measuring out 3-6 different flours and starches. I discovered that it still took me 25-30min to get most loaves started in the bread machine regardless of whether I measure one flour blend or four kinds of flour. If you enjoy a variety of flavors and experimenting to find which flours you like best, this cookbook is definitely the way to go. The real sacrifice with the variety of flours in this cookbook isn't time measuring. It's losing some space in your fridge (or cupboards) if you store 6-to-10 22oz bags of amaranth, quinoa, bean (or yellow pea), and teff flours, millet seeds, rice bran, etc. I keep them all in a half-full 2-gal ziplock freezer bag to haul out at baking time and quickly see the ones I need from any side through the clear plastic.
Recipes high in starches make the lightest and fluffiest loaves. Of the whole grains, I find teff flour, (yellow) pea flour, bean flour (such as garbanzo bean), brown rice, sorghum, and millet flours seem to produce the lightest and fluffiest loaves (in that order, with loaves containing between 1/4 cup and 1 cup teff and yellow pea flour being the tallest and lightest). Fluffy is most important to me when I'm trying to create a loaf "tall" enough for slices to make a sandwich bread. The other flours in this cookbook add interesting flavors and nutrition and tend to create denser loaves that may not rise as high.
At a minimum to start off with this cookbook, you'll want tapioca starch, potato starch, cornstarch, brown rice flour, and sorghum flour. Nearly every recipe will be heavily based on at least one of these these two flours and three starches. I don't keep sorghum flour in the fridge because I go through it pretty quickly and these other four don't need it. I sacrificed half a drawer in my refrigerator to store open packages of other flours that I don't go through so quickly and which have more "germ" or bran (= more protein and less starch). Half a drawer because I alternate between at least two dozen of these recipes - most people probably won't make this many recipes so won't need this many flours.
Amaranth flour, bean flour (garbanzo etc), and quinoa flour are next most common and will allow you to try a large share of the recipes in this book. Rice bran, flax meal, and oat flour show up in at least 4 or 5 recipes each. Teff flour and flaxmeal don't show up in many recipes, but could easily be substituted into plenty of others for their great added flavor or nutrition. Make sure you get Instant/Bread Machine Yeast. I accidentally bought a jar of Active Dry Yeast once and it took over a month before I realized why my breads weren't rising as much anymore.
I recommend you start with Cinnamon Raisin Bread as a foolproof recipe to boost your confidence with an early success. It's one of the "fluffiest" loaves since it's made entirely with brown rice flour and starches, and tastes great. Also my favorite or making french toast.
I made the hamburger buns on p. 145 several times with total success - light and fluffy and looked like a hamburger bun should. I make them in USA Pan Mini Round Cake Pan x6 (same one King Arthur sells) http://www.amazon.com/gp/product/B001QXW3Q4/
Bonus - while sandwich breads might disappoint you if they don't rise as high as the bread you used to buy, that's never an issue for buns lying flat in the oven.
For some reason these buns don't keep as long as either loaves or muffins though. More surface area? O because more pure starches and less whole grain flour than the other recipes? So I individually wrap some of the buns in a paper towel and put each one in a plastic baggie with as little air as possible to avoid freezer burn, put several of these in a ziplock freezer bag, and they come out great when I get them out again (others suggest doing this with bread slices too). Smoothing the top of any loaf at the end of the knead cycle before the rise cycle begins seems to make any of them keep longer when I wrap them tightly in a 1-gallon plastic Baggie (or bread bag) and keep them in a drawer at room temperature (most of my loaves keep a week to ten days like this).
Historic Grains, Ancient Grains, Whole Grain Amaranth Bread, Multi-Grain Bread, and Lemon Millet Bread all fall into the denser but delicious category. All use at least 3/4 cup amaranth flour. Loaves made with amaranth are among my favorites even though they don't rise quite as high - they have a rich flavor almost like there's butter in them. Ignore if you get a slightly sunken-in top and enjoy. Amaranth is a very moist flour, which is why you'll inevitably get denser loaves. I try to get in 1/3 or 1/2 cup even when I try to make a sandwich bread, then do everything else possible to make the loaf lighter.
Millet, sunflower, pumpkin and sesame seeds show up in some of my favorite hearty recipes to add crunch and nutrition. Triple Seed Brown Bread and Country Harvest Bread both make denser but delicious loaves if you look for bread with over-the-top whole-grain goodness.
Grandma's Brown bread mixes both sorghum and brown rice flour, so it's a great starting point anytime you want to experiment with substituting other blends of many flours. Use more flour in place of part of the rice bran if you agree with me that 1/2 cup gives it too strong a flavor that overpowers other flavors in a sandwich. I learned the hard way I need to store rice bran in the fridge after it's opened. (oops) I'm still on a quest for the best multi-grain sandwich bread. My best so far is to adapt Grandma's Brown bread recipe, using 1c brown rice, 2/3c potato starch, 1/3c tapioca starch, 1/3c teff flour, 1/4c each of sorghum, millet and amaranth flours, 2 Tbsp flax meal, 2 Tbsp yellow pea (or garbanzo/bean) flour, and 1 Tbsp potato flour. Substitute more brown rice flour or sorghum/millet for any of these you don't have.
Millet flour is not listed in this cookbook but I often substitute it for some of the sorghum. Millet flour gives an especially nice brown crust, something I learned from Annalise Roberts's Gluten Free Baking Classics for the Bread Machine. At first I had to buy 4 bags on Amazon, now I begin to see it in some local stores. A tablespoon or two of potato flour (NOT the same as potato starch) can help a loaf hold together better and not be crumbly (learned this from Kelli and Peter Bronski's Artisanl Gluten-Free cooking). Bean/pea flour hold together well too. Oat flour makes bread moist (but also more crumbly). The main downside of my latest sandwich breads is they're dry enough it's hard to eat sandwiches quickly, I need to have something to drink handy. Next experiments will be to add more (grapeseed) oil and try substituting out flours one at a time to get something less crumbly.
Cranberry Orange Bread and Cranberry Raisin Bread are two favorite moist snack breads I make over and over. The Cranberry Raisin Bread came out 4in tall at least once, despite the fact both of these have at least 3/4c amaranth flour. I used 1 & 1/4c 27% cranberry juice cocktail in place of 1/4c pure cranberry juice and 1c water and it turned out great. Oatmeal Date Loaf and Date Nut Loaf are two other favorites I've made several times over. Great for making french toast too.
Apricot Pecan Loaf is one of my favorite snack breads. This, Fruited Farm Brack, Dried Apple Nut Bread and Teff Bread are the only four recipes in this cookbook that use teff flour. Although teff flour's harder to find locally, is expensive and shows up in very few recipes in this book, in some ways it's the ideal substitute to approximate "whole wheat" bread. It has a unique delicious nutty whole-wheat flavor and is packed with nutrition without creating denser loaves. In fact the loaves seem to turn out a bit taller and fluffier if I substitute 1/4 cup teff flour for 1/4 cup of brown rice or sorghum flour. Teff is the world's tiniest grain which means more germ and bran compared to what's inside, making it very high in protein and packed with minerals and nutrients. You can substitute 1/8 or 1/4 cup flaxmeal and/or up to 1/2 cup teff flour into lots of these recipes that don't call for them anytime you want to boost the nutrition and flavor.
TALL LOAF AWARDS (some may be flukes, but ones marked * repeatedly turned out tall)
Cinnamon Raisin Bread**
Apricot Pecan Loaf*
Brown Sandwich Bread
Fruited Mock Pumpernickel
Cranberry Raisin Bread
Banana Seed Loaf
(White Bread would probably be guaranteed, but I haven't made it once)
I think the Italian Herb Bread did too but I didn't keep track in beginning
Both the Brown Sandwich Bread and the Fruited Mock Pumpernickel loaf turned out taller and fluffier than most of the other recipes, and both use a whole cup of pea flour. I liked these two but wouldn't want to a loaf with this much pea flour every week - my personal preference. And I don't think I want to use it for sandwiches, despite the name. I read green pea flour was sweeter than yellow pea flour, however learned from experience even 1/4 cup of the green adds a distinct greenish cast to the whole loaf as well as a distinctive flavor. I can definitely taste it if I put in even 1/4c with 3 cups of other flours. May ultimately put just 1/8 cup into all my sandwich breads, and if I buy more, will buy yellow pea flour (not green) next time.
Banana seed bread turned out 4 & 1/4 inches high, an inch taller than so many other recipes, even though it has only 1/4 cup of starch. The loaf I made seemed really bland and I hardly tasted the bananas when I tried it once, but the bananas probably just weren't ripe enough. It was soft and fluffy, even a bit like a sponge cake. Keep in mind bean/pea flour is a FODMAP if that's the reason you're avoiding wheat instead of the gluten.
Two final tips: Don't want those paddles baked into the bottom of your bread loaf? You can take 5-6 strips of 0.09" or so diameter replacement weed trimmer line (new unused of course!) bend it into a loop and bind the two ends together with a strong rubber band to make something that looks like a small flat whisk. Right after the kneading cycle ends I use this tool to slide the loops under the paddle right up next to the shaft and pull straight up next to the shaft to fish the two paddles out of the bottom of my Zojirushi Virtuoso. Scrape most of the dough left on this "whisk" off with a small spatula, which you can then use to scrape the sides of the pan and smooth the top of the loaf before it begins the rise cycle. Beats using your fingers, and removing a quarter cup of raw dough on your fingers in the process.
And I learned that if I use a silicone spatula to shape a smooth and rounded top to the bread at the end of the kneading cycle just before the rise cycle (right after I remove the paddles), I end up with a more rounded top when it's done baking.
Hope this helps in your quest for great-tasting nutritious bread without the wheat.
****** followup 4/17/2016
When I want something for hamburger buns or sandwiches, my favorite is to adapt the recipe for Hamburger Buns on p. 145. In place of six buns using 1 & 3/4 cups brown rice flour, I substitute:
1/2 cup brown rice flour
1/2 cup teff flour
1/2 cup millet flour (toasts nicely, something I learned from Analise Roberts cookbook)
2 Tbsp quinoa meal
2 Tbsp flaxseed meal
1 & 3/4 cup total whole-grain flours
I have a pair of the USA Pan Bakeware Aluminized Steel Mini Round Cake Pan 6-Well which are wonderful and I recommend highly. These are the same bun pans sold on the King Arthur Flour website, and they need no oil to come out of the pan nicely (in fact, the one that I used oil in at first sticks a bit because the oil baked on). In place of six HUGE fluffy hamburger buns as the p. 145 recipe is written, I make 10-12 English-muffin shaped breads that I use for most of my sandwiches as well as hamburgers. Teff, quinoa and flaxseed meal make this a very nutritious sandwich bread and they still turn out great and fluffy (this is what makes teff an ideal baking flour anytime you want a nutritious load and "whole wheat" flavor without a dense loaf). One plus of making the individual buns/English muffin shapes as opposed to making one loaf and slicing it, is that the individual buns aren't as likely to collapse as one huge loaf. Then I wrap pairs of the buns/English muffins in plastic baggies, freeze these inside a freezer ziplock bag, and I can thaw just a couple anytime I want.
I increase the oil from 1/4 cup to 3/8 cup (6 Tbsp) to make the bread less crumbly (I like grapeseed oil, sometimes I also add some olive oil). Adding 50% more vegetable oil is an adaption I make with a lot of the recipes so they hold together better.