Gluten-Free Bread Machines

The Benefits of Gluten
When combined with yeast, gluten molecules from wheat flour become trapped in a sub-microscopic network and cause the dough to rise. Gluten enhances the elasticity and texture of baked goods. Fat promotes the formation of gluten strands and kneading develops those strands so bread is chewier.

Gluten sensitivity causes severe health problems for a number of people. By using gluten-free flours, fresh-baked bread is still an option. Several bread machines are tagged for gluten-free baking.

Gluten-Free and Easy
Any bread machine that can be programmed for one rising cycle will work with gluten-free bread recipes. Gluten-free bread is heavier and more difficult to mix. A bread machine with a larger paddle is recommended. If your machine has two smaller paddles, it is better to combine ingredients in a bowl before adding them to the bread machine.

Gluten-free bread is usually made on the short (rapid) cycle. Bread machines vary on whether they mix once or twice on the rapid cycle. Purchase a machine that can be stopped during the dough cycle so the dough can be removed and used in recipes where hand-rolling and baking in a conventional oven is required. Zojirushi and Breadman make high-quality bread machines that are considered to be "gluten-free bread machines."

What's in the Dough?
Since gluten-free bread recipes are made with milk and eggs, delayed starts that cause ingredients to stand at room temperature are not an option. Powdered milk/buttermilk, salt, and sugar are part of the ingredient list. Xanthan gum (1 teaspoon per cup of flour) should be added to improve the structure and texture of gluten-free breads.

The following gluten-free flours, usually in combination, work in bread recipes: brown rice, sweet white rice, potato starch, tapioca, arrowroot, garbanzo, garfava, and sorghum. Blends are available consisting of brown rice, sweet rice, and tapioca rice flours, cornstarch, potato starch, and xanthan gum.