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½ – 1 teaspoon (2 – 5 ml) per 3 cups (750 ml) our. It is a necessary
ingredient for making bagel dough
Nuts, Seeds, Raisins – Add avour, nutrition and texture to breads.
May be added to just about any bread recipe where avours are ap-
propriate.
Powdered Buttermilk – A shelf-stable essence of buttermilk with-
out the milk solids. Acts as a preservative and retards the growth of
bacteria and mold.
Salt – Salt is a necessary part of a yeast bread recipe – it not only
adds or enhances avour, but it controls the yeast and aids in the ris-
ing of the dough. Table salt, sea salt or kosher salt can be used. Sea
salt and kosher salt are more avourful, and if a recipe species their
use, we suggest using the recommended salt.
Self-Rising Flour –
This our would not be used in a bread machine.
Self-rising our is an all-purpose our to which leavener (baking pow-
der) and salt have been added. In traditional baking it is most often
used for biscuits, scones, shortcakes, pancakes or wafes.
Sweeteners – Granulated sugar, brown sugar, honey, molasses,
maple syrup, non-diastatic malt syrup and golden syrup stimulate
yeast growth and development.
Vital Gluten Flour –
A very high-protein our made from hard wheat
and treated to remove most of the starch. For regular yeast bread
baking, vital gluten our is used primarily as an additive to enhance
doughs made with low glutens such as rye our. When making rapid
rise breads, add vital gluten our for a better rise in the shorter rising
time. Vital gluten our is a necessity for the Last-Minute Loaves.
Whole Wheat Flour –
Contains the wheat germ of the our, giving it
a higher ber, nutritional, and fat content. Once thought of as “health
food” breads that were heavy and dense, breads made with all or part
whole wheat our are the most nutritious and can be light-textured
and appealing. Purchase good quality whole wheat our, and store
in refrigerator or freezer to prevent from turning rancid. Bring to room
temperature before using for bread machine recipes unless using
Delay Feature.
Yeast – For most bread machine recipes, we recommend active dry,
instant or bread machine yeast. The “Instant” type yeast is milled
slightly ner 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 specically for the shorter/rapid/last
minute cycles, as it helps to shorten the rising cycle – adding vital
gluten as well will aid in its rise.
GLUTEN-FREE INGREDIENTS
To make gluten-free bread, a variety of ours and ingredients is
necessary to develop a product that resembles wheat bread in taste
and texture for slicing, toasting, and making sandwiches. All of the
following ingredients can be found at your local health food store or in
a natural foods grocery store. They are also easily found and ordered
on-line. There are also several commercial brands of gluten-free bread
mixes which can be used successfully.
Brown rice flour – milled from the whole rice kernel, brown rice our
is high in ber, vitamins and minerals. It is very versatile.
White rice our – milled from polished white rice, white rice our is
also considered a very versatile our in gluten-free baking because it
has a rather mild, undetectable avour. It also blends well with other
ours.
Garbanzo bean flour –
milled from garbanzo beans and high in
protein, garbanzo bean our imparts a rich and sweet avour in baked
goods when combined with other ours.
Garfava flour –
milled from both garbanzo and fava beans and high in
protein, garfava our adds the needed protein to gluten-free breads.
However, it does have a strong, distinct avour, so must be combined
with other ours in recipes.
Soy flour – milled from roasted soybeans and high in quality protein,
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