Hostesses With The Mostest > Recipe Requests

Gluten free bread help

<< < (2/3) > >>

Maybe you can use the bread as a doorstop..or a hand weight :D

To make a sponge you take all of the yeast, about a quarter of the flour, some sugar and add enough water to make it the consistency of pancake batter.  You don't want it to be too thin or the yeast will go crazy.  Let it sit for anywhere between 15 min to an hour.  You then add it to the bread maker when it's time to add the yeast.

You can use a sponge for all types of bread not just gluten free.  you are basically populating the bread with yeast ready to go and the process will go faster.

To substitute egg whites for water you just do a 1:1 ratio.  So if the egg whits weigh 45g, then you remove 45g of water from the recipe

I agree with others that the recipe seems a bit off.  The GF flour needs some extra oomph to help it rise.  I'd definitely find a different recipe if possible.


--- Quote from: veryfluffy on November 04, 2013, 04:47:41 AM ---The recipe you used is essentially the ordinary bread recipe, but using gluten-free flour...I have a feeling the breadmaker people were being clueless.

Here's a breadmaker recipe on the website of the brand of gluten-free flour that I use:

vinegar, lots of oil, eggs...etc. There is also a recipe for wholemeal.

--- End quote ---

Oh wow, that's totally different isn't it. No wonder it was so rubbish! I was just sticking to the advice that I found everywhere, ie, use the recipes in the breadmaker book first.

So if I use this recipe instead, should I still use the GF programme on the breadmaker, or just the normal loaf one?

I'll have to give it a whirl later, I'm out of GF flour after all the failed attempts so I need to go to Sainsbury's first and stock up.

PastryGoddess - in all the instructions for this breadmaker you add all the ingredients at the same time (although in the correct order), so there isn't a 'time to add the yeast'... now I'm even more confused :)

Ha, yes, it would make an excellent hand weight for my physio, that's a flippin' good point!

I'm so glad you started this thread...I was planning to attempt GF bread in my bread machine this coming weekend! You have probably saved me a lot of grief. I've been all over the Internet looking at GF recipes and trying to decide which one would be the best. I was leaning toward the one on the King Arthur website. I'll have to see how it compares to the one Very Fluffy posted. I'll post with an update (especially if it comes out good!).

Oh yes, please do - it'll be interesting to compare notes. Even if they don't come out well it's still worth posting - perhaps between us we can figure out some improvements.

I've just been in touch with Doves Farm who make the GF flour and provide those recipes - they said that if you have a GF setting on your breadmaker to use that, even though it says 'normal bread programme' on the recipe.

I'm going to try it tomorrow (or maybe tonight) and I'll post with an update.

Outdoor Girl:
Most of my GF recipes call for Xanthan Gum, which acts like the gluten.  I made a batch of cookies where I forgot to put them in.  They were very, very flat.  Tasted great but I had to cut them into squares because they all ran together.


[0] Message Index

[#] Next page

[*] Previous page

Go to full version