Heather and Donna, gluten-free baking experts have written 125 Best Gluten-Free Bread Machine Recipes, a comprehensive collection of bread and dough. In addition to breads, there are also recipes for other dough-based treats, like rolls, pizza crusts, sourdoughs, desserts and ciabatta, focaccia, lavosh and crackers.
For the gluten intolerant, a bread machine makes it easier and more convenient to prepare their own loaves from scratch, controlling all the ingredients.
Crusty French Baguette: Makes Two 12-inch loaves, 12 slices each
You'll be amazed by this one - a crusty loaf with a typical French bread texture.
Materials:
Baguette pan or baking sheet, lightly greased, then lined with parchment paper and sprinkled with cornmeal
Ingridients:
2 cups brown rice flour 500 mL 2⁄3 cup potato starch 150 mL 2 teaspoons granulated sugar 10 mL 2 teaspoons xanthan gum 10 mL 2 teaspoons bread machine or instant yeast 10 mL 1 1⁄2 teaspoons salt 7 mL 1 1⁄2 cups water 375 mL 2 teaspoons cider vinegar 10 mL 2 egg whites, lightly beaten
1. In a large bowl or plastic bag, combine brown rice flour, potato starch, sugar, xanthan gum, yeast and salt; mix well and set aside.
2. Pour water and vinegar into the bread machine baking pan. Add egg whites.
3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. Stop bread machine as soon as the kneading portion of the cycle is complete. Do not let bread machine finish the cycle.
4. Divide dough in half and form each half into the shape of a French loaf. Place parallel to each other in prepared pan, at least 6 inches (15 cm) apart. Using the edge of a moistened rubber spatula or a sharp knife, draw 3 or 4 diagonal lines, 1⁄4 inch (0.5 cm) deep, across the top of each loaf. Let rise, uncovered, in a warm, draft-free place for 60 minutes. Meanwhile, preheat oven to 425°F (220°C).
5. Bake for 20 to 23 minutes or until internal temperature of loaf registers 200°F (100°C) on an instant-read thermometer. Remove from the pan immediately and let cool completely on a rack.
Tips
Store this bread loosely covered in a paper bag to maintain the crisp crust. Use an electric or serrated knife to thickly slice these loaves on the diagonal.
