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                  Making Gluten-Free Breads Manually
                  ----------------------------------
                          by Sandra Leonard
             summarized by Sue Gentilia and Mary Guerriero

The Gluten-Free Gang held their ninth annual celiac conference at
Children's Hospital in Columbus, Ohio, in December.  Sandra Leonard,
proprietress of The Gluten-Free Baker newsletter, gave an entertaining
and educational bread-making talk and demonstration.  Sandra had a lot
of great tips:

* As soon as you have a successful loaf of bread, turn around and make
  another right away.  Save this extra loaf for the time when your
  loaf of bread does not turn out right, so that you will not be
  desperate for bread.

* Don't get discouraged.  You learn new things by trial and error.

* Each brand of rice flour will act differently, so once you find a
  brand you like, try to continue to use the same brand.  (Note:
  According to Regina Kukielka, rice flour from the Indian store is
  drier and will require more liquid.  It is also much less expensive,
  about $2.50 for 5 lbs.)

* Eggs should be at room temperature.  If you forget to get them out
  early, place them in a bowl of warm water.

* Mix all your dry ingredients together with a wire whisk.

* Always proof your yeast.  (Our ingredients are too expensive to risk
  a failed loaf of bread because of inactive yeast.)  Proofing tests
  the yeast to find out if it is still active.  To proof yeast, put
  1/4 to 1/3 cup of warm water (from the amount used in the recipe) in
  a small bowl.  Add 1/2 tsp. of the sweetener (from the amount used
  in the recipe) to the water.  Sprinkle the yeast granules on the
  water surface.  Use a wooden chopstick to stir the yeast in, as the
  yeast will not stick to it.  Active yeast will begin to foam and
  expand within five minutes.  Tan-colored foam indicates the yeast is
  active and ready to use.

* Dry yeast may be stored in the freezer, and may be used directly
  without thawing first.  (Gordon Food Service carries a one pound
  brick of Red Star yeast for $1.69, a great savings.  It is vacuum-
  packed and will be granular as soon as you open it.  It keeps well
  in the freezer.)

* Salt regulates and inhibits the growth of yeast.  By slightly
  decreasing the amount of salt the rising process can be sped up.

* After you have mixed your dry ingredients together, add your wet
  ingredients in stages:  eggs first, melted margarine/butter or oil
  next, then proofed yeast.  Any extra ingredients (cheese, nuts,
  dried fruit) should be added next.  Then add more water/liquid as
  needed.  The dough should be the consistency of a thick, quick bread
  dough rather than a dough that can be kneaded, similar to whipped
  frosting.  It will be sticky to the touch.  Place the dough in a
  greased loaf pan.  Use slightly wet hands to shape the loaf.  The
  top may be brushed with butter/margarine for a softer crust.

* Cover your dough with plastic wrap that has been coated with non-
  stick spray and place it in a warm, draft-free place to rise.

* A convection oven will give a much lighter, higher loaf of bread and
  bakes more evenly.

* Air cushioned/insulated baking pans/sheets work well.  However, do
  not use pans with a black bottom.  (Black pans with silver bottoms
  are okay.)

* If you want to try a piece of bread fresh from the oven, coat a
  knife with non-stick spray before slicing.

* 1 tsp. of ascorbic powder (vitamin C)--gives your bread more rise.
  1 tsp. to 1 Tbsp. of fruit pectin--high rise.
  1 Tbsp. Clear-Gel (available at Kitchen Glamour)--higher rise.
  1 tsp. lecithin granules--preserves quality.

* Lactose-free bread can be made by using one of the following in
  place of 1/2 cup of instant non-fat dry milk powder:
     1/3 cup Nut-Quik ground fine in a blender
     1/3 cup Soy-Quik
     1/3 cup Lacto-Free
     1/3 cup non-dairy coffee creamer

* A lactose-free substitute for buttermilk can be made by placing 1
  tsp. cider vinegar or lemon juice in a measuring cup and then adding
  soy/rice milk to make one cup.

* If you're making pizza dough and want to spread it evenly in the
  corners, wet your hands to make it easier to spread.

This was just one of the break-out sessions that the Columbus
conference offered.  AGAIN we strongly urge you to go to a conference
given the opportunity.  This is a wonderful way of gaining information
plus networking with other people with celiac disease.