Bella 14915 - Other Bread Ingredients (Continued); Sugar and Milk; Gluten-Free Ingredients Guide; GF Flours, Meals, and Thickeners

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Sugar: DO NOT ADD MORE THAN LISTED IN THE RECIPE. Too much sugar will cause the yeast
to over-react causing the loaf of bread to be small and dense. Dried fruits also contribute sugar to the
bread dough. Honey may be substituted for sugar in equal proportions; reduce the liquid by the same
amount. Brown sugar may be substituted for white sugar in equal proportions.
Articial Sweeteners: are not recommended because the yeast cannot react with them.
Milk: Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dry milk in equal
proportions. Liquid milk 80°F/27°C may be substituted for water in equal proportions for all bread
Programs.
Gluten-Free Ingredients
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 our blends that can be used successfully.
Almond Flour or Almond Meal: Finely ground almond our or meal adds protein, but is better left for
savory and sweet cakes rather than yeast breads. You can use either almond our or almond meal, as long
as it is nely 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 our has a high protein content
and a pleasant nutty avor. It does need to be combined with other ours to produce a baked item
with good structure.
Cornstarch: Cornstarch is a way to add structure and stability to a gluten-free bread that is otherwise
provided by gluten. Use in moderation to avoid a very starchy and unpleasant avor.
Flax Seeds (ground): Ground ax seeds are nutritious and act as a binder to produce a stable structure
in baked goods.
Garbanzo/Chickpea Bean Flour: High in protein, garbanzo bean our imparts a rich and sweet avor
in baked goods.
Guar Gum: Similar to xanthan gum and interchangeable, this thickening agent helps with the structure
of the bread. Use sparingly as guar gum imparts a starchier avor to baked goods.
Gluten-Free, All-Purpose Flour Blend: Many brands are available. Choose blends with a high % of rice
ours.
Nonfat Milk Powder: Nonfat milk powder adds structure to breads by acting as an emulsier by linking
gluten-free ours to fats. The milk proteins also increase browning.
Powdered Psyllium Husk: Full of ber, psyllium husk powder works similarly to a gum. One of the best
ways to add structure and bind ingredients together in gluten-free recipes.
Oat Flour: High in protein and inexpensive, this our adds a slight nuttiness to baked breads.
Potato Starch: Best used with doughs that are higher in moisture, potato starch contributes to the structure
of the loaf and is a good tenderizer.
Brown Rice Flour: High in ber with a nuttier avor, use a nely ground our with a smooth, sandy
texture.
White Rice Flour: A very versatile gluten-free baking ingredient with a mild avor that blends well
with other ours.
Sweet White Rice Flour: Ground from sweet rice, use in small quantities when making your own
gluten-free our blend.
Sorghum Flour: High in protein and ber, sorghum our is a good substitution for oat our.
Teff Flour: Very high in protein, with an earthy avor, similar to whole-wheat our.
Tapioca Starch (Flour): Used in small quantities, this starch is a great binder and gives nished breads
good structure.
Xanthan Gum: Similar to guar gum and interchangeable, use as a thickening agent to help stabilize
gluten-free breads. Use in small quantities.
Yeast: MUST BE FRESH! Always store yeast in the refrigerator and check the expiration date prior to using.
Active, dry yeast or bread machine yeast is acceptable. When baking QUICK BREAD, rapid rise yeast
or quick rise yeast must be used.
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