Cuisinart CBK-110P1 User Manual - Page 15

to prevent from turning rancid. Bring to room temperature before using for bread machine recipes. Yeast - For most bread machine recipes, we recommend active dry, instant or bread machine yeast. The "Instant" type yeast is milled slightly finer and produced at lower temperatures, resulting in fewer "dead" cells. It gives very good results in the bread machine. Rapid rise yeast or quick rise yeast is specifically for the shorter/rapid/last-minute cycles, as it helps to shorten the rising cycle - adding vital wheat gluten as well, will aid in its rise. GLUTEN-FREE INGREDIENTS If you thought regular baking was a science, gluten-free baking has its own rules! To make gluten-free bread, a variety of flours and ingredients is necessary to develop a stable and desirable bread that can be used for slicing, toasting, and making sandwiches. We developed recipes that have a good balance of protein, fat and starch to create a delicious end result. All of the following ingredients can be found either in the baking or gluten-free section of your local grocery store or in your local natural food market. They can also be easily found and ordered online. There are several commercial brands of gluten-free, all-purpose flour blends that can be used successfully. Almond Flour - Almond flour adds a lot of protein to your bread, but is better left for savory and sweet cakes rather than yeast breads. You can use either almond flour or almond meal, as long as it is finely ground. Baking Powder - Baking powder is a combination of baking soda and acid, so this leavener can be used in baked goods where there is no existing acid. Be sure to read the label because some baking powders use starches to keep the compound dry, which may affect those with gluten allergies. Baking Soda - Baking soda is a chemical leavener that requires an acidic ingredient to activate. Examples include brown sugar, buttermilk, yogurt, etc. Not only does baking soda provide lift to your baked product, but it also improves browning. Buckwheat Flour - Buckwheat is not actually wheat at all. Buckwheat flour has a high protein content and a pleasant nutty flavor. It does need to be combined with other flours to produce a baked item with good structure. Cornstarch - Cornstarch is a way to add structure and stability to a glutenfree bread that is otherwise provided by gluten. Be sure not to go overboard, or your finished bread will have a very starchy and unpleasant flavor. Flax Seeds (ground) - When ground, flax seeds are even more nutritious and act as a binder to produce a stable structure in baked goods. Garbanzo Bean Flour - Milled from garbanzo beans (chickpeas) and high in protein, garbanzo bean flour imparts a rich and sweet flavor in baked goods. Some find it to be overpowering, so it is better to use this flour with more savory breads. Guar Gum - Similar to xantham gum and interchangeable, is another thickening agent that helps with the structure of the bread. It should be used sparingly because it does impart a starchier flavor to baked goods than other gums or thickeners do. Gluten-Free, All-Purpose Flour Blend - There are a number of these blends on the market now and they all work well. We have found in our testing that the ones with the higher percentage of rice flours tend to be the most neutral in flavor. Nonfat Milk Powder - Nonfat milk powder adds structure to breads by acting as an emulsifier by linking gluten-free flours to fats. The milk proteins also increase browning. Powdered Psyllium Husk - Full of fiber, powdered psyllium husk (or psyllium husk powder) works similarly to a gum. We have found it to be the best way to add structure and bind ingredients together in gluten-free recipes. Oat Flour - Oat flour is very high in protein and is inexpensive to purchase prepared, or you can make your own (process rolled oats in a blender, food processor, or spice grinder until finely ground). This flour will add a slight nuttiness to baked breads. Potato Starch - Another starch option for gluten-free breads to contribute to the structure of the loaf. It is also a good tenderizer and is best used with doughs that are higher in moisture. Brown Rice Flour - Milled from the whole rice kernel (still contains the bran), brown rice flour is high in fiber and has a nuttier flavor than white rice flour. You want to use a flour that is as finely ground as possible - it should have a 15