Gluten-Free Baking Classics for the Bread Machine

Great book of recipes. While not a large book you can tell by the content the thought and effort that went into it. Working with gluten free anything is daunting as you basically have to relearn baking, etc. I love the flour blend recipe in this book, I like it much better than the rice flour blends in ATK books. I have made a few of the breads in this book and they come out perfect - I do use the suggested homemade memory 1 setting and I have an older ZO machine ( best bread machines IMO). I love the Italian bread recipe - add Rosemary and 1 Tbsp. Psyllium powder to get fiber in there (increase water by 1/4 cup when adding). I find at least in my machine with Dark crust setting, the top of the loaf still doesn't brown so I just brush with olive oil when machine is done baking and I throw the whole pan in the oven on broil for 1 minute and It browns beautifully. Pop it out and let cool completely before slicing. I slice the whole loaf as thin as possible with a Bow knife for bread, pile the slices on a cookie sheet and throw in freezer a few hours then put in a vacuum bag back in freezer. This keeps it freshest and prefreezing keeps slices from sticking together or smushing. I take out what I need and toast it up. I have doubled these recipes for a larger loaf WITHOUT doubling yeast and just using Homemade Memory 1 setting as outlined - nothing increased at all, and my loafs still come out great. I have also used half the book's flour blend with ATK's rice flour blend so I can use it up and the loafs again came out great. I do want to note that I thoroughly whisk all my dry ingredients together, including the yeast before adding to the pan. Measuring sifting and remeasuring your flour is best. Siffting flours seems to increase the body of the loaf while helping to get a more accurate measurement. I truly appreciate this little gem of a book, I don't see the need for another as I can safely say I know I can add a few things to change the recipes up if I want and I know the loaf will still hold it's own because these recipes are that well balanced. That is - making adjustments within reason and some common sense. Like a little extra water if you add Psyllium like I do for some fiber which also helps offset the carbs a bit as these flours aren't exactly low carb. Like say coconut flour. Adding raisins, seeds, spices, etc. are fine without increasing anything else - I've done the Italian with Rosemary, Caraway seed, etc. Just love it - wouldn't even know it was gluten free. I don't need to be gluten free but I wanted to remove as much wheat as I could from my diet anyway. What I really noticed about gluten free flours is they are not gummy like glue - like wheat based flours. These flours dissolve almost immediately with water instead of smearing into a gummy mess. So easy to clean up. Wheat based flours deposit that gummy mess in your intestines - like a glue coating. It's no wonder they can't extract all the nutrients from our foods with that gummy mess coating them. My only disappointment was no pumpernickel bread recipe. But I found a great one that was not for the bread machine, until I worked with it and now have a great recipe for that to make with this books flour blend / bake setting. If anyone wants to try it just contact me.

I have used Annalise' s recipes since her original cookbook was published. Her flour mixtures are spot on and you can make just about any recipe in any cookbook you own with them. Go ahead...your family and guests won't discern much difference. The oven baked breads from the original have been consistently served in my kitchen for years. If I had the hours to make them. The Bread machine cookbook and a bread machine are must haves if you require a GF diet. Don't waste your money or time on others. When it takes 3 hours of my time or $6 worth of inferior store bought bread to feed my family a simple meal of French toast or grilled cheese sandwiches something has to give. I purchased this book because I already make this flour mix and trust Annalise' calculations. After a lot of research I chose an inexpensive Hamilton Beach 12 cycle machine. It does have a GF cycle but, like the Zo, it isn't for GF. Heads up bread machine manufacturers.....NO second knead cycle required or desired!!!After about 20 loaves this is our kid family favorite. Soft crust, slices thinly, toasts well, still edible on Day 3 if it lasts that long and 3 1/2-4" loaf height for a full size sandwich.Use the basic sandwich bread recipe. Substitute 1/4 cup of whey (from homemade yogurt) or 1/4 cup plain yogurt for 1/4 cup of the milk. I add 2 additional T. of bottled water but your humidity may not require that you do it. Bottled water reduces the chance that tap water minerals or chlorine will affect the rise. The eggs should be room temp and the wet ingredients should be between 101-105°. Premix (well whisked ) dry ingredients and wet ingredients in separate bowls. If your machine only has one central paddle you want to help it out a little.Pour the wet into the loaf pan then sprinkle the dry on top of it. Use the Sweet bread cycle and allow it to work through the mix cycle and the first knead cycle. Stop the machine just before the second knead cycle. This is about an hour and twenty minutes on my machine. At this point I unplug the machine, place a preheated sock full of dry rice (like a makeshift heating pad) over the top vents and cover the whole machine with a heavy folded towel for 40 minutes. This is to keep the rise temp warm enough and prevent drafts from air conditioning. Last step! Set the Bake cycle for the full 60 minutes and take the bread out of the machine immediately when done. Don't be tempted by the keep warm cycle, soggy bread and hard crust is the result.Is this a perfect one and done? No, but we're GF and really good works!I hope this helps some hungry GF soul have a satisfying slice of bread. Warm. With butter. And honey.

I am revising again. I had a chance to try the Oatmeal bread. It was much better this time. I didn't give it a 5 because although it was good I think I like Pamela's bread mix a little better. However I think I want to try the other food philosopher recipe next time (the 1 with with rice flour) . I want to use up all of my flour that I have alraedy bought first because I don't have room for any more flour!! Wish I would have bought a smaller quantity of all the different flours first but I don't have a bulk store nearby that sell them all. OLD REVIEW I am revising my review because Annalise did call me AND she did reply to my question in her blog (I just don't know how to find it)She was extremly helpful and as soon as I try the recipe again I will update my review of the bread. I made 2 errors" a)Used old Xantm gum b) add a bit more flour to thicken the dough. OLDER REVIEW I have bought all of this-the book, the machine and the flours. I have tried the basic sandwich bread which is described in the book as moist. NOT!! My bread was VERY DRY. If anyone has any tips, I would appreciate them. Or if anyone agrees, I'd like to know and maybe someone else will stop and think before they buy. I tried e-mailing the author and she did not respond. One of the reviews said she was so helpful. I am really bummed. This was a huge investment. Amazon reviws are usually so reliable. I hope someone can offer a suggestion or 2. I will try again and update if I have better success. Thanks!

I was fortunate enough to be gifted a Zojirushi bread maker. This book helped me with setting up my settings and creating amazing gluten free bread that I enjoy more than what I was buying (at a fraction of the cost). My non-gluten free daughters love the bread as well! I highly recommend this book, particularly if you have a Zojirushi bread maker.

Ce livre donne des proportions pour faire ses propres mélanges de farines sans gluten. Je n'ai essayé que les recettes de base, qu'il faut que j'adapte à ma propre machine à pain (celle de l'auteure est réglable manuellement, alors que je cuis tout au programme sans gluten). Elle propose une recette de pain brioché qui est excellente, un vrai plaisir par rapport aux produits du commerce!

This book was a big disappointment to me. It has a basic bread mix recipe which is adapted to make most of the other recipes in the book. Despite going to four different health food shops, no body had come across half the ingredients! Consequently there is nothing for me to bake!

Good

We've used a number of good recipies from this book