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    You are in: Home / Community Forums / Cooking Q & A / Question:Gluten
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    Question:Gluten

    drop2drill
    Tue Jan 08, 2013 11:35 am
    Newbie "Fry Cook" Poster
    Gluten & Lactose Free Bread

    Hello,

    I am a little confused on the preparation of this recipe. Am I to understand that if using a bread machine I add all the ingrediants into the baking pan of the bread machine in the order listed, or do I mix the dry ingrediants together first & then the liquid ingrediants and then transfer to the machine baking pan. Could you please clarify this for me.

    Thank you.
    Zeldaz
    Tue Jan 08, 2013 11:38 am
    Food.com Groupie
    The first three steps are for mixing the dough by hand. If you're using a bread machine, follow step four, "Transfer wet and dry ingredients and yeast to baking pan of bread machine in the order suggested by the manufacturer." Check your machine's manual to determine the order you should add them.
    Chocolatl
    Tue Jan 08, 2013 12:46 pm
    Food.com Groupie
    You don't have to mix anything together. In my bread machine, I add the liquid ingredients first, then the dry.

    Let me tell you a little secret, though. Unless you're using a delay cycle (which requires that the yeast be kept dry), it doesn't make a lot of difference what order you add the ingredients. The machine will be mixing them together right away anyway.
    drop2drill
    Wed Jan 09, 2013 9:22 am
    Newbie "Fry Cook" Poster
    Thank you very much for getting back to me. I am looking forward to trying this bread on Friday. icon_smile.gif

    God Bless
    Rob
    auzzi
    Wed Jan 09, 2013 3:15 pm
    Food.com Groupie
    With gluten-free ABM recipes, it is usual for the dry ingredients to be premixed [liquids as well] before adding to the machine ..

    .. it is best to follow the recipe as written.
    Chocolatl
    Wed Jan 09, 2013 3:17 pm
    Food.com Groupie
    auzzi wrote:
    With gluten-free ABM recipes, it is usual for the dry ingredients to be premixed [liquids as well] before adding to the machine ..

    .. it is best to follow the recipe as written.


    See, that's the problem. It's written ambiguously.

    I don't get from the way it's written that the ingredients are mixed together before adding to the machine, but it could be either.
    auzzi
    Wed Jan 09, 2013 6:51 pm
    Food.com Groupie
    Red Star Yeast's method for their GF bread recipes:

    Bread Machine Method -
    Have all ingredients at room temperature.
    Combine water, eggs, oil and honey; pour into baking pan.
    Thoroughly blend dry ingredients (including yeast) in a bowl with a wire whisk or shake together in a gallon size, self-sealing plastic bag.
    [my note: GF flours must be well blended before using - sifting is also another good method to mix flours and starches]
    Add [dry] to liquid ingredients in the baking pan.
    .......
    After the mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the kneading blade. [my note: this is why the ingredients are pre-mixed]

    Mixer Method -
    Heat water to 110º to 115ºF and pour into mixing bowl. Add yeast and allow to hydrate for 5 minutes.
    Add eggs, oil and honey to water and yeast.
    Thoroughly blend dry ingredients in a bowl with a wire whisk or shake together in a gallon size, self-sealing plastic bag.
    [my note: the yeast is in with the liquids]
    With the mixer on a low speed, gradually add [dry] to liquid ingredients until all ingredients are well blended. Beat on medium speed about 5 minutes.

    Notes:
    Either continue to bake the bread in the ABM or remove to a loaf tin to bake in the oven. If using a mixer, remove the mixture to a loaf tin to bake in the oven.
    The dough for gluten-free bread is stiffer than a cake batter,and sticky, but it is not as stiff as a cookie dough. It can climb the beater of a mixer, if that method is chosen.
    The ABM mixing must be monitored - check the mixing action and the moisture content.
    Whole eggs can substitute for egg whites/replacer.
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