When I first started trying to make gluten free bread I didn't have any success. I could never get it to rise!! It would always be about the size of a loaf of banana bread. That was until I got a wonderful bread machine and it has come out perfect ever since!!! I did a lot of research as to which bread machine to buy. I finally decided on the Zojirushi model: BB-CEC20. You can find it here. I also bought this cookbook to go along with it.
I decided on this one for several reasons. Here are my top three reasons:
** Lots of Great Reviews!!!
** Normal loaf of bread shape!!
** I could program it specially for gluten free bread!!
I have loved having this breadmaker. It has made cooking gluten free bread so EASY!!!! And to make it even easier I will mix up the dry ingredients for 4 loaves at a time. I put them in a Ziplock baggie and label them. Then when I need to make a loaf of bread, I just put the wet ingredients in the pan, wait for them to pre-heat, then add the dry ingredients. It is really easy and doesn't take a lot of my time.
Here is the "White Bread" Recipe out of the cookbook I mentioned above.
2 1/4 cups brown rice flour
2/3 cups potato starch
1/3 cup tapioca starch
1/4 cup nonfat dry milk/skim milk powder (I leave this out.)
1/4 cup sugar
2 1/2 tsp xanthan gum
1 1/4 tsp bread machine or instant yeast
1 3/4 tsp salt
1 1/4 cups water (I use milk)
1/4 cup vegetable oil (I use canola oil)
1 tsp cider vinegar (I use apple cider vinegar)
2 eggs, lightly beaten
2 egg whites, lightly beaten
*In a large bowl or plastic bag, combine all the dry ingredients, mix well & set aside.
*Add wet ingredients into the bread machine baking pan.
*Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottome & sides of pan witha rubber spatula. Try to incorporate all the dry ingredients within 1-2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine
*Select the Bake Cycle. Set time to 60 minutes and temperature to 350 degrees. Allow the cycle to finish.
With Gluten Free Bread it is very important to take the internal temperature!! It may look done on the outside, but the inside may not be done!!
Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200 degrees. If its between 180 degrees and 200 degrees, leave machine on Keep Warm Cycle until baked. If its below 180 degrees, turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others needd to be set by 10 minute intervals)
**With my breadmachine it is even easier than the above directions. I have already programmed it for gluten free bread so I just put the wet ingredients into the bread pan and select the correct course and press start. Mine has a preheat, so I don't have to worry about the temperature of the wet ingredients when I put them in. After the pre-heat it starts to mix that's when I add the dry ingredients and help incorporate the dry with the wet ingredients. When it is all done mixing, I will smooth out the top and that's it!!! It does the rest; I just wait and pull it out when it is done***
Here's my settings:
Preheat: 15 minutes
Knead: 20 minutes (It starts slow, that's when I add the dry ingredients.)
For this breadmaker turn off Rise1 and Rise2
Rise: 70 minutes
Bake: 65 minutes
Another thing I LOVE about this breadmaker is that the bread comes out soooo EASY!!!! I don't have to spray it and the bread NEVER sticks to the pan!!!