Hi Bread Lovers, I have been making bread as gluten free and will always miss the soft stretchy gluten but I will never miss the headaches. I have adapted most any common bread recipes and the egg breads are fair for soft with less cardboard flavor. I have added additional 1 cup of flax meal with extra liquids to boost fiber content and todayís bread is good. I made a recipe of two loaves. I often use sorghum, rice brown or white, and sometimes the Bobís Red Mill all purpose, and buckwheat grass seed fine-milled. I have no favorites yet but will share later. I have been buying at $5 per loaf and rarely have the energy to bake. I have not used a bread machine.
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We've had a bread machine for about a year now and it has been a lot of trial and error. A couple mishaps when the mix overflowed the bucket, started smoking and set off the smoke alarm.
Making bread is a chemical reaction. The water has to be the right temp to activate the yeast, and you have to be careful about over kneading the mix.
The bread mix we constantly come back to is the Gluten Free Pantry brand, French bread and pizza mix.
It's a quandry. Either spend $$ for the mix (and you will have some flops), or just go out and buy GF bread you like by the case and freeze it.
If you're trying the bread machine to save money, the cost is about the same. It's just a personal preference. That fresh baked bread is wonderful, tho. But after it's cooled - it's the same as any other quality GF bread.
Interesting that there hasn't been a reply yet. I gave away my bread machine when my daughter was diagnosed; the books I had read kind of indicated that the bread machine wasn't the best way. With all the new products, recipes and mixes I have hope someone will have a good recipe though.
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