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