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Private response to private message on collapsing bread from Michael & Janet
Maxwell, also copied to the list:

John calling home from work:  "So how did the bread work out?"

Carol: "Not so good, it shar-pei'd again."

We use the quick bread setting on the Hitachi - red star yeast - either bulk
from Miss Robbens or the jar from the local grocery store.  Buying in bulk from
Miss Robbens is cheaper, so we usually have one of their plastic jars in the
door of the fridge.

Here's the recipie that I use - it's a minor refinement of a recipie posted on
this list:

Liquid stuff:

1 and 1/3 cup water
1/3 cup oil ( I use safflower as canola seems to give my gf son some trouble)
2 eggs
1 and 1/2 tsp salt
1 tsp vinegar (we use cider vinegar)

Dry stuff:

1 cup GF mix (Hagmans's ratio of rice, tapioca & potato starch)
2 cups rice flour
1/3 cup sugar
1 cup dried milk
3 tsp xanthan gum
1 Tbs suregell (do _not_ use sure-gell light - it has a preservative which kills
yeast - instant hockey puck!)
2 and 1/4 tsp yeast   (this odd measurement happens to be equivalent to one
yeast envelope - but I buy in bulk, so I rarely use the envelopes.)

mix all the dry ingredients together well (if you have lots of time on your
hands, sift it together, but I ususally dump it all into an empty formula can
and either shake it or stir it with a spoon.

mix the wet and dry ingredients together (in a bowl outside of the bread
machine) and dump the goo into the bread machine.

This recipie has yielded pretty good results with the Hitachi, but you must
catch it at the end of the baking cycle, yank the bread out, and set the loaf on
it's side to cool, otherwise, you get SHAR PEI BREAD! (Which is still edible,
but the dense stuff at the bottom is not very good for french toast, a staple of
our GF son's diet.)

I often measure out the dry ingredients, put them in an empty formula can, and
have a "kit" ready to go in the mornings, when I would otherwise be too clumsy
to be of any use in the kitchen.  When I'm really together, I put all the wet
ingredients in a plastic container in the fridge, so in the morning I nuke the
wet ingredients for a minute or so to take the chill off of them, mix with the
dry ingredients, dump into the bread machine, and tell my wife as I'm leaving
for work:  "Carol, there's some GF bread in the machine, please take it out when
it's done."

I've gotten great results from the Hitachi with regular bread - it's just the GF
stuff that's really tricky.  If you wheat-eater's want recipies for the Hitachi,
send me a message and I'll give you two fairly reliable recipies.

Regards,

John Cornell
Rockville, MD
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