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Spring, 2000

Bread Machine Success
by Robin Russell

In my book review "Bread Machine Baking for Better Health"I promised to fill everyone in on my experiments with wheat-free baking in my bread machine. Well, I have had success making breads from spelt and from a mixture of gluten-free flours.

As I mentioned in my review, I had problems with the wheat and gluten-free recipes in the book. I always ended up with a short, hard loaf that wasn't quite done in the center.  I had concluded that my large upright 2lb loaf machine simply was not designed for these types of breads. In fact, with this type of machine I found that even wheat bread recipes needed special gluten-enhanced flours to rise properly.

I decided I would try the wheat-free recipes on the dough setting, and then bake in a regular pan in a conventional oven.  The only problem was, I didn't have a clue how much longer to let the dough rise, what size pan to use, how hot to have my oven or how long to bake the bread. These recipes were designed for a machine that does everything like clockwork at perfect temperatures (temperatures which were not revealed in the manual).

What I ended up doing was finding similar recipes designed for the oven and adapted the bread machine recipes accordingly.  The results are these two successful recipes (see below).   I invite anyone who has been having the kind of bread machine difficulties I was having to try these adaptations and see if they improve your results.  My next challenge will be to try wheat-free sourdough breads made without yeast.  This will be tricky as bread machines are not really designed for this type of bread.  It is not unheard of though, so I'm going to give it a try.  I'll let you know how I make out.

NOTE:  These recipes will still be heavier and denser than wheat-flour breads, but they are delicious and nutritious.

Spelt Molasses Bread
Brown Rice Bread

These recipes have been adapted from recipes in "Bread Machine Baking for Better Health" by Maureen B. Keane and Daniella Chace.

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