Gluten Free Almond Cornstarch bread made in bread machine

This bread turned out very nice. Very nice white bread. Should have entered this one into the fair. Rose high, didn't fall, nice texture and flavor.

Current summer temperature is about 80F with fairly high humidity. Used my Regal Breadmaker's rapid cycle with medium crust. Top didn't brown much at all. Sides were browned just right.

Preblend the dry ingredients in a regular mixer:

• 2 1/4 c cornstarch
• 1/3 c potato starch flour
• 2 T sweet rice flour
• 2 T dried egg white
• 1/4 c sugar
• 1 T xanthan gum (doubled from original recipe)
• 3 T almond flour (or ground walnuts or ground pecans)
• 1 1/2 t salt
• 1/2 gelatin (not in original recipe)
  
• 1/2 dough enhancer (not in original recipe)
  

Put the wet ingredients in the bread mixer loaf pan

• 2 c cold water
• 2 1/2 T oil (I used corn oil since it's lighter in flavor)

Add dry ingredients on top

Make a little well and put in

• 3 t yeast (decreased from 4 1/2 t)

Start machine. Scrape sides if needed.

Gluten Free Buttermilk Sorghum Bread made in a bread maker

Pre-blend dry ingredients, then set aside

• 1 cup sorghum flour
• 1/2 cup tapioca flour
• 1/2 cup cornstarch
• 1 T xanthan gum
• 1/3 cup buttermilk powder
• 1/2 t salt
• 1 t unflavored gelatin
• 1 t egg replacer
• 2 T sugar

Blend in small bowl until Just whites are mostly dissolved and start to foam

• 2 T Just Whites (powdered egg white)
  
• 1/2 c water

Then put in bread maker pan along with

• 1 c water
  
• 1/2 t dough enhancer
• 2 1/2 T margarine (cut in 4 pieces - 1 piece in each corner of bread pan)

Put dry ingredient mixture on top of liquid mixture

Then make a little well in the center and add

• 2 t yeast

Bake on "Rapid cycle" at "medium crust" I have a Regal breadmaker with the pan shaped like a traditional loaf pan.

When machine first starts mixing scrape sides of pan and look at consistency of dough. If you looks to dry you can add a little water up to 2T or so. I made this in summer when it was 80F with high humidity so I cut back on the water, decreased the yeast and increased the xanthan gum to keep the bread from falling flat.

p.s. This bread was submitted to Waukesha county fair and won 3rd place - (the other 3 loaves where the top sunk in were given to my sister. I think this hot and humid weather is causing the yeast to go too fast and I think the bread is on the verge of being too doughy. Next time I make this I might make try the following: Use cold tap water, cut yeast to 1 3/4 t, decrease water by 1 T, decrease gelatin to 1/2 t and add 1 T almond meal. I also might use oil instead or margarine.

Thoughts about making gluten free bread in a bread machine

My sister asked to develop a recipe for the bread machine. Most times the appearance of gluten free breads are lousy and take more time in the bread machine than just doing it by hand with a regular mixer. This is because bread machines are designed to develop the gluten in wheat breads which imparts elasticity and traps the carbon dioxide to allow the bread to rise and not fall.

In order to make gluten free breads you need to blend flours and add a lot of other ingredients to compensate. Plus they taste best fresh out of the oven. Then because they're homemade you need to slice and freeze them to keep them decent tasting otherwise they go stale fast.

I couldn't find any bean flour, not even soy flour, at my regular grocery store last night so I picked a sorghum bread recipe to give my sister. I like the flavor of sorghum anyway. I also like the flavor buckwheat which is gluten free despite it's name.

Some techniques and ingredients I use are:

• Pre-blend dry ingredients using a mixer.
• Use Just Whites (commercial dried egg white powder) and mix with mixer to soften before putting in recipe.
• Add some unflavored gelatin to try improve moisture holding capabilities and keepability.
• Add some dough enhancer which contains lecithin and ascorbic acid to improve its keepability.
• Improve protein content of bread by using bean flour(s) if available along with or using dried milk products, ground nuts, Just Whites and other protein additives.

Here's a old blog I used to post my gluten free experiments on: http://glutenfreekgw.blogspot.com