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Title: Basic Gluten Free Bread, Improved
Yield: 1 Serving

Ingredients

      1    dry ingredients:
      1    desired type of yeast; *
      1    desired flour mixture; **
           -room temperature
    1/2 c  instant non-fat dry milk or
           -dry mil
      1    substitute
      3 ts guar or xanthan gum
      1    sure-jell
    1/2 ts salt
      1    sugar
      1    wet ingredients:
  1 1/2 c  water; plus
      2 tb water
      1 ts gelatin
      2    eggs; room temperature,
      1    beaten
    1/4 c  olive oil
      1 ts gf vinegar --
      1    mixture a; **
      2 c  white rice flour
    1/2 c  tapioca flour
    1/2 c  corn starch --
      1    mixture b; **
      3 c  gourmet blend flour --
      1    mixture c; **
      2 c  white rice flour
      1 c  brown rice flour --
      1    mixture d; **
  1 1/2 c  white rice flour
    3/4 c  brown rice flour
    3/4 c  corn starch

Instructions

* Use 2 tsp. Red Star Dry or 1-1/4 tsp. Red Star Quick Rise Yeast
** Use one of the flour combinations (A-D)in the basic recipe.

In a bowl, soak the gelatin in water for two minutes. Set aside. Add the
yeast to the machine. Add the flours, dry milk, gum, Sure-Jell, and salt
to the machine. Sugar is the last dry ingredient added. Warm the
water-gelatin mixture to 85 degrees in a microwave or on the stove top.
Add to the machine with the remaining wet ingredients. The amount of water
is based upon the degree of moisture desired in the finished loaf and type
of flour used. There is no problem with overflowing of the loaf with 1 3/4
cups of water. Press start. Multi- logic settings: Kneading - 0, Rising -
20, Baking - 50. The bread can be made in the Model 100's four hour cycle.
Allow to cool before slicing.

Variations:
Black Bread:
To the dry ingredients add 2 teaspoons caraway seeds, 1 tablespoon cocoa
powder, 1 tablespoon corn meal, and 1/2 teaspoon orange peel. Replace the
vegetable oil with 3 tablespoons of molasses and increase the water by 2
tablespoons.

Ukrainian Black Bread:
To the dry ingredients add 2 teaspoons caraway seeds, 1 tablespoon cocoa
powder, 1 tablespoon corn meal, and 1/2 teaspoon orange peel. Replace the
vegetable oil with 3 tablespoons of molasses. Replace the water with 1 3/4
cups of cooled coffee (85 degrees).
Butter Buds:
Add 3 tablespoons of Butter Buds powder to the dry ingredients.

Cheese:
Add 1/2 cup grated cheese after the liquids are added.

Bacon-Cheese:
Add 1/2 cup grated cheese and 2/3 cup crumbled, crisp-fried GF bacon after
the liquids are added.

Herbal:
Add 1-1/2 tablespoons of crushed coriander seeds and 1-1/2 tablespoons
crushed anise seeds to the dry ingredients.

Italian Herb:
Increase the sugar to 2-1/2 tablespoons. Replace 1/4 cup of the rice flour
with 1/4 cup of rice polish. Add 3 tablespoons dried basil, 3 tablespoons
Parmesan cheese, and 3 tablespoons fresh garlic to the dry ingredients.

Shaker Herb:
Add to the dry ingredients : 3/4 teaspoon celery seeds, 3/4 teaspoon
caraway seeds, 3/4 teaspoon rubbed sage, and 3/4 teaspoon ground nutmeg.

Swiss Caraway:
Add to the dry ingredients 1/4 cup shredded Swiss cheese, 1 teaspoon
caraway seeds, and 3/4 teaspoon dried mustard powder
From cjohnson@brandywine.net (Charlotte Johnson)

- - - - - - - - - - - - - - - - - - -

Per serving: 4872 Calories (kcal); 83g Total Fat; (15% calories from fat);
84g Protein; 928g Carbohydrate; 374mg Cholesterol; 1267mg Sodium
Food Exchanges: 60 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13
Fat; 1 Other Carbohydrates

NOTES : These bread machine recipes were collected and tested by Mike
Jones (mjones@digital.net) and demonstrate the quality of GF
breads that are available with a minimum amount of work.

These recipes were tested in a Welbilt model 150 and will work
without modification in the Welbilt model 100, DAK, and Zojirushi
BBCC-S15. Recipes for other machines are noted.

This is a wonderful, moist sandwich bread or foundation for other
breads. It comes in four variations to accommodate different
tastes. It can be made lactose free by using dry milk substitute
instead of non-fat dry milk. This bread does not require premixing
of ingredients. Sure-Jell from Kraft Foods, is pectin. It is
normally used in making home jellies. The dough can be remove from
the machine and used to make hamburger buns.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0

Contributor: Mike Jones, Celiac LISTSERVE, Bread Machine Recipes

Preparation Time: 0:00

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