<<Disclaimer: Verify this information before applying it to your situation.>>
Responding to the question about Bread Machines on 1/21/01, I offer the
following. I called Red Star Yeast and talked with Glenna Vance. I
wrote this article for our February Houston chapter Newsletter.
BREAD MACHINE TIPS
* Which one? Even the cheapest bread machine can
make great gluten-free bread. The main factor is to
choose a model that can be programmed for ONE
rising cycle.
Regal, Toastmaster, (both of which have GF
recipes) and Zojirushi are some brands that bake good
GF loaves. (Zojirushi V-20 ($179.99) is available from
the Gluten-Free Pantry.)
* Call the Red Star Yeast free line to ask which model
numbers are currently in the marketplace: 1-800-4-
CELIAC (1-800-423-5422). Ask for their free GF
recipe booklet.
* Paddle sizes: Because GF bread is heavier and
harder to mix, most members seem to prefer a bread
machine with a large paddle rather than a small one.
Also two paddles work fine. (With a smaller paddle,
just mix all ingredients in a bowl before adding to
the bread machine.) Be sure to use your spatula
around the edges to make sure all the ingredients
mix up well.
* Bucket: This determines the size of the loaf and is
really a matter of personal preference. With a
smaller size loaf (1 lb. or 1-1/2 lb.) you bake more
often. Some people prefer not to freeze the bread, so
this is perfect for them. Others might like a larger
size. Gluten-free bread doesn't 'dome up' in the pan
like the ones made with wheat flour. Some machines
make a "bread shape" loaf now.
* Cycles: Gluten-free bread is usually made on the
short or rapid cycle. Some machines mix only once,
others twice on this setting. To get the most out of
your machine, though, you should be able to stop it
at the dough stage and take the dough out to use for
other things.
* Timer: You don't need one. Because our recipes
include eggs and milk, they can't be left sitting in
the machine to be made later.
--From material printed in the Vancouver Chapter
Celiac News, June 1999, and Calgary Celiac News, 4th
Edition 2000, and from Janet Rinehart
MORE SPECIFICALLY -- from Red Star Yeast
12/19/00 per Glenna Vance (800/423-5422).
Bread makers Red Star has tested as creating
satisfactory gluten-free bread are as follows:
* THE BREAD MAN
Model # TR3000 "Dreamachine"
Model #TR2200, "Ultimate
Call toll free 1-800/233- 9054 for more
information as to where to acquire this in your area.
* TOASTMASTER
Model # 1142, 1145, 1172X, 1183N.
Their toll-free number is 1-800/947-3744.
* ZOJIRUSHI, Model #V20
Call 800/733-6270 directly. Also can be ordered from
the Gluten-Free Pantry.
This listing is not all-inclusive. Other brands may
make satisfactory GF loaves. Follow the guidelines,
consult other people in your support group who bake
bread, make your choice, and enjoy freshly baked bread.
I asked her about rapid rise yeast because CSA
does not recommend using rapid rise yeast. Glenna, who
has presented at previous CSA conferences, said that
their "Quick Rise Yeast" contains only ascorbic acid
(vitamin C) and sorbitan monostearate. This latter
ingredient acts as an emulsifier, not glutamate. It coats
the yeast cells and protects them from damage from
oxygen. It also assists in rehydration of the yeast. It
contains no gluten. Sorbitan monostearate is on the
GRAS (generally recognized as safe) list of the FDA,
and is not considered an allergen.
NOTE: One uses less Quick Rise Yeast in breads;
i.e., use 1/2 tsp. per cup of flour. With Dry Active Yeast
(regular) use 3/4 tsp. per cup of any flour.
I hope this helps Jeanne as well as others new to baking bread. Enjoy!
--Janet Y. Rinehart, Houston, TX
Houston Celiac-Sprue Support Group
Celiacs Helping Celiacs
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