Cuisinart CBK-110C Instruction/Recipe Booklet page 15

Whole-Wheat Flour – Contains the wheat germ of the flour, giving it a
higher fiber, nutritional, and fat content. Once thought of as "health food,"
breads that were heavy and dense, breads made with all or part whole- wheat
flour are the most nutritious and can be light textured and appealing. Purchase
good quality whole-wheat flour, and store in a refrigerator or freezer to prevent
from turning rancid. Bring to room temperature before using for bread machine
recipes.
Yeast – For most bread machine recipes, we recommend active dry, instant
or bread machine yeast. The "Instant" type yeast is milled slightly finer and
produced at lower temperatures, resulting in fewer "dead" cells. It gives very
good results in the bread machine. Rapid rise yeast or quick rise yeast is
specifically for the shorter/rapid/last-minute cycles, as it helps to shorten
the rising cycle – adding vital wheat gluten as well, will aid in its rise.
GLUTEN-FREE INGREDIENTS
If you thought regular baking was a science, gluten-free baking has its own
rules! To make gluten-free bread, a variety of flours and ingredients is necessary
to develop a stable and desirable bread that can be used for slicing, toasting,
and making sandwiches. We developed recipes that have a good balance of
protein, fat and starch to create a delicious end result.
All of the following ingredients can be found either in the baking or gluten-free
section of your local grocery store or in your local natural food market. They can
also be easily found and ordered online. There are several commercial brands of
gluten-free, all-purpose flour blends that can be used successfully.
Almond Flour – Almond flour adds a lot of protein to your bread, but is better
left for savoury and sweet cakes rather than yeast breads. You can use either
almond flour or almond meal, as long as it is finely ground.
Baking Powder – Baking powder is a combination of baking soda and acid, so
this leavener can be used in baked goods where there is no existing acid. Be
sure to read the label because some baking powders use starches to keep the
compound dry, which may affect those with gluten allergies.
Baking Soda – Baking soda is a chemical leavener that requires an acidic
ingredient to activate. Examples include brown sugar, buttermilk, yogurt,
etc. Not only does baking soda provide lift to your baked product, but it also
improves browning.
Buckwheat Flour – Buckwheat is not actually wheat at all. Buckwheat flour has
a high protein content and a pleasant nutty flavour. It does need to be combined
with other flours to produce a baked item with good structure.
Cornstarch – Cornstarch is a way to add structure and stability to a gluten-free
bread that is otherwise provided by gluten. Be sure not to go overboard, or your
finished bread will have a very starchy and unpleasant flavour.
Flax Seeds (ground) – When ground, flax seeds are even more nutritious and
act as a binder to produce a stable structure in baked goods.
Garbanzo Bean Flour – Milled from garbanzo beans (chickpeas) and high in
protein, garbanzo bean flour imparts a rich and sweet flavor in baked goods.
Some find it to be overpowering, so it is better to use this flour with more
savoury breads.
Guar Gum – Similar to xantham gum and interchangeable, is another thickening
agent that helps with the structure of the bread. It should be used sparingly
because it does impart a starchier flavour to baked goods than other gums or
thickeners do.
Gluten-Free, All-Purpose Flour Blend – There are a number of these blends
on the market now and they all work well. We have found in our testing that the
ones with the higher percentage of rice flours tend to be the most neutral in
flavour.
Nonfat Milk Powder – Nonfat milk powder adds structure to breads by acting
as an emulsifier by linking gluten-free flours to fats. The milk proteins also
increase browning.
Powdered Psyllium Husk – Full of fiber, powdered psyllium husk (or psyllium
husk powder) works similarly to a gum. We have found it to be the best way to
add structure and bind ingredients together in gluten-free recipes.
Oat Flour – Oat flour is very high in protein and is inexpensive to purchase
prepared, or you can make your own (process rolled oats in a blender, food
processor, or spice grinder until finely ground). This flour will add a slight
nuttiness to baked breads.
Potato Starch – Another starch option for gluten-free breads to contribute
to the structure of the loaf. It is also a good tenderizer and is best used with
doughs that are higher in moisture.
15