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soy our has a characteristic nutty avour. It is recommended to com-
bine soy our with other ours when baking.
Buckwheat flour – Buckwheat is not actually wheat at all. Buckwheat
our does have a high protein content and a nutty, assertive avour. It
should denitely be combined with other ours for baking.
Rye flour – Rye our has a lower gluten (protein) content than its
white and wheat counterparts. This means one must use white or
wheat ours in combination with rye when baking bread. Combining
ours ensures the loaf will rise well.
Sorghum flour – Sorghum is a millet-like grain that is very nutritious.
Sorghum our imparts a faint, sweet avour to gluten-free products.
It needs to be combined with other ours for baking.
Potato starch – Great supplementary our to use in gluten-free bak-
ing. Potato starch is also used as a thickener for sauces and soups.
Potato our – Heavier then potato starch, potato our can be used in
a similar way but it does carry more of a potato taste.
Cornstarch – A good combining ingredient in gluten-free baking – its
taste is undetectable.
Amaranth flour
– High in both protein and ber, amaranth our is also
a good source of calcium. It has a nutty avour and combines well
with other gluten-free ours.
Quinoa flour – Quinoa, considered the most nutritious grain, is high in
protein, calcium and iron.
Xanthan gum – Used as a thickening agent in gluten-free baking,
xanthan gum is used as a binder and to retain moisture. Xanthan gum
also adds to the volume of the bread. Can be replaced by guar gum.
(Tip: Xanthan gum is also a good and natural way to keep blended
vinaigrettes, dressings and marinades emulsied after blending.)
Gelatin –
Although it is not necessary in gluten-free baking, gelatin
adds protein and gives elasticity to bread. (If you are a vegetarian, you
may not wish to use gelatin, as it is derived from meat.)
Tapioca flour – Grain-free our that is derived from cassava root.
Tapioca our is starchy and imparts a slightly sweet avour.
Cider vinegar – or dough enhancer (powder containing ascorbic acid)
– improves texture of the bread as well as shelf life.
RECIPES
Get ready to enjoy warm, fresh,
homemade bread whenever you want it!
Your new Cuisinart™ Convection Bread Maker makes it easy – it will
make luscious bread from raw ingredients to
nished loaf, or prepare enough dough for artisan and
specialty breads for baking in a traditional oven. It even lets
you set the nish time for some breads up to 12 hours in advance.
Decide which of our fabulous recipes you want
to try, or use a family favourite. Then just add ingredients and select a
menu option, crust colour and loaf size.
We’ll do the rest! We’ve included recipes for our
Low-Carb and Gluten-Free menu options,
as well as a variety of other breads, doughs and jams.
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