Mr. Hunt, this isn't mission
difficult, it's mission impossible. "Difficult" should be a walk in
the park for you.
And your mission,
M. Hunt, should you choose to accept it, is to make a Gluten Free Loaf of Bread with the
trusty help of Ms. Breadmaker. She must be armed with a Gluten Free bread
cycle. She has been assigned to guide you on this mission because, without her
smarts and clever assistance you are likely to fail miserably in accomplishing
the task.
One thing you must
know about the GF Bread assignment before you embark upon it, is that all of the starch
and flour players are extremely temperature sensitive—meaning they cannot be
cold. They must be at room temperature or be warmed before being mixed
together. If you don’t tend to their quirky temperaments, they will hive off in
little clumps and ruin your party. So, make them feel welcome, and encourage
them to mix and mingle as a group. They particularly like being whisked
together and whirled about in a big warm stainless steel bowl. Be mindful of
the liquid ingredients too on your mission. They too must be warm to be
cooperative and helpful.
The main reason you
want Ms Breadmaker as your trusty mission chum however, is because GF bread
dough is extremely sticky and therefore very hard to transfer and move about...i.e. to baking pans,
or to shape into loaves. It is simply easier to bake the dough in the
breadmaker. Believe me, I
am a free agent who can attest to this. After many trials and tribulations—which
yielded several little inedible doorstops—I have chosen to simply press 6 for
the Gluten Free Cycle and let Ms. Breadmaker do her magic!
So, strap on the apron and let's get started:
(Please note: To reward you for your persistence and patience, I
have included recipes for delicious, easy-to-make Gluten Free cookies!)
Tips
for making Gluten Free Bread in the breadmaker:
- Get to know your breadmaker and write down on a label affixed to the machine, when the kneading cycle ends so you can remove the bread paddles from the dough before the baking cycle begins. Because the dough is sticky the paddles will bake into the bread and become hard to remove afterwards.
- Be sure to have all ingredients at room temperature or warmed as instructed. The ingredients MUST be warm when making gluten free bread otherwise the dry ingredients may clump together and the dough won’t mix well or rise properly.
- Read the entire recipe before embarking on this mission.GF bread is UBER-fussy to make..until you get the hang of it!
- Use wet hands take the bread machine paddles from the dough after the bread machine kneading cycle has ended
- Use a wet spatula to smooth the dough out before the rising and baking cycle begins.
Tools
needed:
·
Breadmachine
with a gluten free bread cycle
·
A
meat or food thermometer (Why? To test the temperature of the warm water used
in the recipe to 110F – 115F AND to test the baked bread for doneness)
·
Large
stainless steel mixing bowl (Why metal? Because you will be placing the bowl in
the oven)
·
Strong
handled rubber spatula (Why? To help the breadmachine mix the dough. Tip: Wetting
it will prevent the dough from sticking to the spatula, making it easier to
spread the dough.)
·
Oven
timer (Why? to remind you to remove the bread machine paddles before the baking
cycle begins)
Basic
Gluten Free White Bread for the Breadmachine
Mix the following
dry ingredients together in a large metal bowl. The starches have a tendency to
clump so mix the ingredients thoroughly. After mixing: warm the ingredients in
the bowl in the oven at 200F for 5 minutes. TIP: Be sure to use oven mitts when
removing the hot bowl from the oven!
·
3
cups white rice flour (you may vary this by using 2 cups white rice flour and 1
cup brown rice flour)
·
1
cup dry skim milk powder
·
2
tsp salt
·
¾
cup potato starch
·
¾
cup tapioca starch
·
½
cup cornstarch
·
4
½ tbsp. sugar
·
1
½ tbsp. xanthan gum
·
3
¼ tsp bread machine yeast
While the dry
ingredients are warming in the oven, prepare and mix together the following wet
ingredients and place them in the breadmachine pan.
·
2
¼ cups warm water (Warm to between 110F – 115F. Test with meat thermometer)
·
4
large eggs at room temperature (Warm them by placing them in a bowl and
covering them with hot water. Let stand for 5-10 minutes) Crack the eggs into
the breadmachine pan and beat them lightly with a fork in the pan.
Add to pan:
·
1/3
cup canola oil
·
1
½ tsp cider vinegar
Place
pan in breadmachine. Choose the Gluten free cycle. Press Start. When the breadmachine begins the
mixing cycle, open the lid open and gradually add the warmed dry ingredients
with a large scoop or big spoon. Scrap down the dry flour from the edges of the
pan with a dry rubber spatula and help the mixing, if necessary. Close the lid.
NOTE:
Set your oven timer for about 20-25 minutes to remind you to remove the bread
machine paddles from the dough after the kneading cycle ends and before the
rising and baking cycle begin.
The dough is sticky so wet your hands with cold water before plunging your
hands in the mixed dough to remove the bread machine paddles. I remove the
paddles because they tend to get stuck in the baked bread. After you have
removed the paddles, wet a spatula and quickly smooth out, and flatten the top
of the dough to yield a well formed loaf.
When the breadmaker
beeper indicates the bread is baked, use an oven or meat thermometer to test
for doneness. Place probe on the middle of the loaf. Temperature must be 200F
or higher.
Remove bread from
the breadpan and allow to cool on a wire rack.
Tip: End crusts
make nice croutons when chopped up and tossed with a little olive oil and
chopped garlic. Spread on a low-rimmed cookie sheet and toast in the oven at 325
for about 20 minutes. Or make breadcrumbs with the end crusts. Chop up, spread
on a low-rimmed cookie sheet and toast them at 325 in the oven for about 20
minutes. Chop finely in a food processor. Store crumbs in the freezer.
Cinnamon
Raisin Gluten Free Bread for the Breadmachine
1 ¾ cups brown rice
flour
½ cup potato starch
¼ tapioca starch
½ cup white sugar
¼ cup dry skim milk
powder
1 tbsp xanthum gum
1 ½ tsp
breadmachine yeast
1 ¼ tsp salt
1 tbsp cinnamon
1 ½ cups raisins
1 cup water (water
temp should be between 110 and 115F)
2 tbsp vegetable
oil
2 tsp cider vinegar
2 eggs lightly
beaten (warm eggs in their shells in warm water)
2 egg whites,
lightly beaten (warm eggs in their shells in warm water)
Use your
breadmachine, with the Gluten Free option to make this bread. I select the
largest loaf size (2.5 or 3 lbs) and the default bread colour setting (medium),
i.e. not dark or light.
- Warm 4 eggs in their shells, in hot water in a bowl and set aside.
- Mix the dry ingredients together in a large metal bowl. The starches have a tendency to clump so mix the ingredients thoroughly. If the room temperature is cold, you may warm these ingredients in the metal bowl in the oven for a few minutes at about 200F.
- Place warm water in the breadmachine breadpan. Add oil and cider vinegar.
- Add 2 egg yolks and 2 egg whites, lightly beaten, into the breadpan.
- Place breadpan in the breadmachine. Close lid and choose the Gluten Free cycle, largest size loaf option and press start.
- When mixing cycle begins, with a large scoop or spoon slowly add the warm dry ingredients to the wet ingredients, as the breadmachine mixes. Scrape down the sides with a spatula.
- Close lid.
- Set oven timer for 20-25 minutes to remind you to remove the breadmachine paddles from the dough at the end of the knead cycle and before the rising and baking cycle begins.
- When timer sounds, be sure the mixing cycle has ended, then wet your hands with cold water and remove the paddles from the dough. Smooth out the top of the dough with a wet spatula. Close the lid and allow the rising and baking to continue.
- When the breadmachine beeper indicates the bread is baked, open the lid and test for doneness (200F is done!) with a meat thermometer inserted into the middle of the bread.
- When baked through, remove the breadpan and shake the bread out of the breadpan and allow it to cool thoroughly on a wire rack.
Robust
Gluten Free Brown Bread for the Bread Machine
1 ½ cup brown rice
flour
1 cup sorghum flour
1/3 cup cornstarch
½ cup amaranth
flour (ground amaranth seeds)
2 tbsp dry skim
milk powder
1 tbsp xanthum gum
1 ¾ breadmachine
yeast
1 ¼ tsp salt
1 ¼ cups water
(temperature must be 110 to 115F)
2 tbsp vegetable
oil
2 tbsp liquid honey
2 tbsp molasses
1 tsp cider vinegar
2 eggs lightly
beaten (warm eggs in their shells in warm water)
2 egg whites,
lightly beaten (warm eggs in their shells in warm water)
Use your
breadmachine, with the Gluten Free option to make this bread. I select the largest
loaf size (2.5 or 3 lbs) and the default bread colour setting (medium), i.e.
not dark or light.
- Warm 4 eggs in their shells, in hot water in a bowl and set aside.
- Mix the dry ingredients together in a large metal bowl. The starches have a tendency to clump so mix the ingredients thoroughly. If the room temperature is cold, you may warm these ingredients in the metal bowl in the oven for a few minutes at about 200F.
- Place warm water in the breadmachine breadpan. Add oil and cider vinegar.
- Add 2 egg yolks and 2 egg whites, lightly beaten, into the breadpan.
- Place breadpan in the breadmachine. Close lid and choose the Gluten Free cycle, largest size loaf option and press start.
- When mixing cycle begins, with a large scoop or spoon slowly add the warm dry ingredients to the wet ingredients, as the breadmachine mixes. Scrape down the sides with a spatula.
- Close lid.
- Set oven timer for 20-25 minutes to remind you to remove the breadmachine paddles from the dough at the end of the knead cycle and before the rising and baking cycle begins.
- When timer sounds, be sure the mixing cycle has ended, then wet your hands with cold water and remove the paddles from the dough. Smooth out the top of the dough with a wet spatula. Close the lid and allow the rising and baking to continue.
- When the breadmachine beeper indicates the bread is baked, open the lid and test for doneness (200F is done!) with a meat thermometer inserted into the middle of the bread.
- When baked through, remove the breadpan and shake the bread out of the breadpan and allow it to cool thoroughly on a wire rack.
Gluten
Free Lemon-Chocolate-Pistachio Sugar Cookies
½ cup white rice
flour (or brown if you prefer)
½ cup ground
almonds
¼ cup tapioca flour
¼ cup potato starch
1 tsp xanthum gum
1 tsp baking powder
¼ tsp salt
½ cup brown sugar
½ cup white sugar
¼ cup softened
butter
1 tbsp fresh lemon
juice
1 tsp vanilla
extract
2 tsp freshly grated lemon rind
2 large egg yolks
½ cup chopped
pistachios
1/4 chocolate chips
1/3 cup white sugar
(to roll cookies in)
- Heat oven to 350F
- Mix together in a large bowl: dry ingredients (white flour to salt)
- Using a food processor, whirl butter to soften completely, add sugars and pulse to blend thoroughly.
- Add lemon juice through to egg yolks. Pulse well until blended.
- Add flour mixture 1/3 cup at a time and pulse until well blended.
- Add pistachios and chocolate chips, pulse lightly just enough to add evenly in the dough.
Cover to large
baking sheets with parchment paper. Shape dough into 1 inch balls. Roll each
ball in sugar and place on the baking sheet.
Bake cookies for 15
minutes, then flatten balls in a crisscross fashion and bake about 6-10 minutes
longer. Remove pans from oven and let cookies cool on the pans for another 5
minutes. Then remove cookies to a wire rack and allow them to cool completely.
This recipe makes
about 24-30 cookies. PS: I like cookies on the small side!
Gluten
Free Orange-Chocolate-Walnut Sugar Cookies
½ cup white rice
flour (or brown rice flour if you prefer)
½ cup ground
almonds
¼ cup tapioca flour
¼ cup potato starch
1 tsp xanthum gum
1 tsp baking powder
¼ tsp salt
½ cup brown sugar
½ cup white sugar
¼ cup softened
butter
1 tbsp fresh orange
juice
1 tsp vanilla
extract
2 tbsp freshly grated orange rind
2 large egg yolks
½ cup chopped
walnuts
½ chocolate chips
1/3 cup white sugar
(to roll cookies in)
- Heat oven to 350F
- Mix together in a large bowl: dry ingredients (white flour to salt)
- Using a food processor, whirl butter to soften completely, add sugars and pulse to blend thoroughly.
- Add orange juice through to egg yolks. Pulse well until blended.
- Add flour mixture 1/3 cup at a time and pulse until well blended.
- Add walnuts and chocolate chips, pulse lightly just enough to add evenly in the dough.
Cover to large
baking sheets with parchment paper. Shape dough into 1 inch balls. Roll each
ball in sugar and place on the baking sheet.
Bake cookies for 15
minutes, then flatten balls in a crisscross fashion and bake about 6-10 minutes
longer. Remove pans from oven and let cookies cool on the pans for another 5
minutes. Then remove cookies to a wire rack and allow them to cool completely.
This recipe makes
about 24-30 cookies. PS: I like cookies on the small side!
Gluten
Free Quinoa Ginger Molasses Cookies
½
cup butter
1
cup packed brown sugar
1
large egg
¼
cup molasses
2
cups quinoa flour
2
tsp baking soda
½
tsp salt
1
tsp ground ginger
2
tsp ground cinnamon
½
tsp ground cloves
¼
cup white sugar (to roll the cookies in)
Preheat
the oven to 350F. Cream the butter and brown sugar in a large bowl. Beat in the
egg and molasses. Set aside.
Mix
the flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl and
blend well. Add the butter mixture to the flour mixture and mix until a smooth
dough forms.
Roll
the dough into 1 ½ balls. Place the ¼ cup of white sugar in a shallow bowl and
roll each ball to coat. Place balls 2 inches apart on a parchment lined baking
sheet and bake on the centre rack for 8-10 minutes. (In my oven, I bake them for 16 minutes on the
oven’s two middle racks, then turn the baking sheets around and switch the
placement on the racks and bake for another 4 minutes.) The cookies should look
puffy and slightly browned on the bottom when you remove them from the pan. Let
them cool for 1 minute to set before removing them to cool completely on a
rack.
The
recipe calls for storing them in the refrigerator for 1 week or 4 weeks in the
freezer.
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