Cuisinart CBK-210 User Manual - Page 16

Salt: Salt is a necessary part of a yeast bread recipe. It not only adds or enhances flavor, but it controls the yeast and aids in the rising of the dough. We use non-iodized kosher salt in all of the recipes. Sweeteners: Granulated sugar, brown sugar, honey, molasses, maple syrup, golden syrup, and other sweeteners stimulate yeast growth and development. Vital Wheat Gluten: A very high-protein flour made from hard wheat and treated to remove most of the starch. For regular yeast bread baking, vital wheat gluten is used primarily as an additive to enhance doughs made with low-gluten flours, such as whole-wheat and other grains. When making Last Minute Loaf breads, vital wheat gluten can provide a better rise in a shorter rising time. Yeast: Our recipes call for instant yeast which can be found in most supermarkets and online markets. When preparing Last Minute Loaf breads, use rapid-rise yeast. 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 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 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. You can use either almond flour or almond meal, as long as it is finely ground. Buckwheat Flour: Buckwheat is not actually wheat at all, despite what the name implies (it is a plant related to sorrel and rhubarb). Buckwheat flour has a high protein content and a pleasant nutty flavor. It needs 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. 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 (Chickpea) 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 in savory breads. Guar Gum: Similar to xanthan gum and used interchangeably, guar gum is another thickening agent that helps with the structure of the bread. It should be used sparingly because it imparts 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. Be sure to use oat flour labeled gluten-free. 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. 16