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GLUTEN-FREE BREAD RECIPES
Gluten-Free Breads are yeast-leavened breads for people who cannot tolerate wheat,
oats, barley or rye in their diet. Follow these directions for all gluten-free breads.
Gluten-Free Hints
• Water temperatures must be 80˚F/27˚C.
• Red Star
®
Quick•Rise
™
Yeast must be used.
• Using extra-large eggs will provide the moisture needed for
the bread as well as giving structure to the bread.
• The first time you try a new recipe, measure two tablespoons
out of the total amount of water specified and put in a sepa-
rate cup. Watch as the Bread Baker mixes the ingredients. If
after a few minutes the dough looks dry, add one tablespoon
of water at a time. When the dough is the right consistency,
it should swirl about in the Bread Baker with a definite
raised pattern on top. If necessary, add rice flour one table-
spoon at a time until the appropriate consistency is
achieved.
• Even the best of gluten-free bread will become very solid
after standing for a time. This does not mean that it is stale.
Just place bread in a microwave for a short time and it will
appear to be freshly baked.
• If the bread falls after baking, there was too much liquid in
proportion to the flour. Use less liquid and/or increase xan-
than gum next time.
• There is a lot of retained heat in the oven cavity. For best
results, remove bread pan from Bread Baker immediately
after baking process is complete. Allow bread to remain in
the bread pan for 10 minutes before turning out on to a wire
cooling rack.
Special Ingredients
• Red Star
®
Quick•Rise
™
Yeast does not contain wheat gluten
or other cereal proteins that cause an allergic reaction in
people with gluten intolerance.
• Xanthan gum is manufactured from corn and substitutes for
the missing gluten, giving structure so that the gluten-free
flours can rise. This is the ingredient that allows for excel-
lent bread. Xanthan gum and guar gum may be inter-
changed, although some people have a laxative effect from
guar gum.