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combination with rye when baking bread. Combining flours ensures the loaf
will rise well.
Semolina flour – Semolina is ground from hard wheat. It is pale yellow in
colour and resembles corn meal. Semolina flour has a very high gluten or
protein content. It is used in both making pasta and bread.
Sorghum flour – Sorghum is a millet-like grain that is very nutritious.
Sorghum flour imparts a faint, sweet flavour to gluten-free products.
It needs to be combined with other flours for baking.
Potato starch – Great supplementary flour to use in gluten-free baking.
Potato starch is also used as a thickener for sauces and soups.
Potato flour – Heavier then potato starch, potato flour can be used in a
similar way but it does carry more of a potato taste.
Cornstarch – A good combining ingredient in gluten-free baking – its taste
is undetectable.
Amaranth flour – High in both protein and fiber, amaranth flour is also a
good source of calcium. It has a nutty flavour and combines well with other
gluten-free flours.
Quinoa flour – Quinoa, considered the most nutritious grain, is high in
protein, calcium and iron.
Xanthan gum – Used as a thickening agent in gluten-free baking, xanthan
gum is used as a binder and to retain moisture. Xanthan gum also adds to the
volume of the bread. Can be replaced by guar gum. (Tip: Xanthan gum is
also a good and natural way to keep blended vinaigrettes, dressings and
marinades emulsified after blending.)
Gelatin – Although it is not necessary in gluten-free baking, gelatin adds
protein and gives elasticity to bread. (If you are a vegetarian, you may not
wish to use gelatin, as it is derived from meat.)
Tapioca flour – Grain-free flour that is derived from cassava root.
Tapioca flour is starchy and imparts a slightly sweet flavour.
Cider vinegar – or dough enhancer (powder containing ascorbic acid) –
improves texture of the bread as well as shelf life.
RECIPES
Get ready to enjoy warm, fresh,
homemade bread whenever you want it!
Your new Cuisinart
™
Convection Bread Maker makes it easy
– it will make luscious bread from raw ingredients to
finished loaf, or prepare enough dough for artisan and
specialty breads for baking in a traditional oven. It even lets
you set the finish time for some breads up to 12 hours in
advance. Decide which of our fabulous recipes you want
to try, or use a family favourite. Then just add ingredients
and select a menu option, crust colour and loaf size.
We’ll do the rest! We’ve included recipes for our
Low-Carb and Gluten-Free menu options,
as well as a variety of other breads, doughs and jams.
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