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Anyone had great success making actually tasty gluten-free bread in a bread machine? I got a great Panasonic bread machine over the holidays - it doesn't have a gluten free cycle but I've followed various directions and recipes on the internet and although after a few tweaks here and there, I'm still not quite getting a "viable" good-tasting, not-misshappen loaf where I can use the bread for sandwiches for my kids or even myself as part of a morning breakfast. It will be an adjustment anyway from a store-bought bread but I'm trying to get it as close as I can. Store-bought gluten-free bread is expensive and simply horrible tasting. Any recipes/ideas would be much appreciated!!!
I haven't made any gluten-free, but have been making sourdough. I do, however, just do the dough in it and finish in the oven. If you do a google search, some recipes come up. Here is one I found:
Good luck with it and keep trying! It can be tricky trying to learn how to do "different" breads like sourdough and gluten-free and you are bound to have a few failures, but that's how we learn. Don't give up, making your own is totally worth it!
I've never been able to cook a good loaf of GF bread. However, I do rolls in Pyrex custard dishes and those turn out really well. It's too hard to get the middle adequately cooked without over-cooking the outside with a full size gluten free loaf.
Thanks all for your advice. Still haven't achieved a great loaf. I'm doing *something* wrong and I can't figure it out. I've tried gelatin, baking powder, etc., even making it in the oven instead of my bread machine, and although it sounds hollow when I tap it, it doesn't rise that much, and it has this artificial taste. I use standard flours like sorghum, brown rice, tapioca etc., since white rice flours didn't taste that great either. I'm wondering if I should add more sugar - I'm only adding a tablespoon or two, but it's that sweet taste of gluten bread that's missing that I'm trying to replicate. No one wants to touch the sandwich bread I make since it just tastes dull, is overly dense, etc. Someone told me to use oil instead of butter and water instead of milk, but then the bread had a vegetable oil aftertaste, yuk! Some people use eggs, some don't - some use dough enhancer, some don't. I'm just wondering if someone has some advice about bread machine bread-making, rises, etc., or even some links that can help me out. I can eat dairy so using milk or butter isn't a problem for me. Thanks!
I had this same question 5 years ago when my husband was forced to go gluten-free. I gave up on creating or finding a recipe that worked, and went with a gluten free bread mix specifically for the bread machine. A couple of the gluten free baking companies make one, but the best is Pamela's Products. I've made pie crust and bagels out of it as well.
A couple of hints. You have to put the yeast in and let the batter sit and mature in order to get the yeast flavor of bread. Then just before you bake, you add baking powder or baking soda and your xanthan gum.
Don't over work the batter, and it will be more like a cake batter than a bread dough. You will be making a non-sweet quick bread and not a bread dough kneaded loaf like you make with wheat.
If the loaves sound hollow when tapped yet didn't rise much, that's a sign of:
1) over-kneaded dough.
2) too much flour/starch.
3) yeast did not activate -or- expired starter (used after it's collapsed).
You could:
-Try a loaf kneaded by hand, if only just to rule out over kneading/machine kneading as the problem.
-Try one with a little less flour/starch. The dough may stick to your hands- resist the urge to add more starch.
-Adjust your recipe to use a starter first: mix the yeast with a little water and starch, and let it sit a while until it triples in size- use it before it collapses. Then continue your recipe from there.
You can not knead gluten free bread. Even if you could, there is no point, because there is no gluten to be worked into chains.
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