The following recipes are for My bread machine, a Regal, Model No K6725. Yours may be different in the operation of it. So even though I have put the instructions at the bottom of every recipe for my machine, these are just general instructions. Please follow the instruction guidelines in your manual for your machine. The recipes will be the same, just different on how your's works.



Gluten Free Bread Instructions

1. In a medium sized mixing bowl, combine all wet ingredients; whisk together and catefull pour int bread pan.
2. Measure dry ingredients into large bowl; mis well. Add to wet ingredients in bread pa.
3. Carefully set pan in breadmaker.
4. Select Whole Wheat Setting; priss Start/Stop.
5. If possible, once or twice during the first kneading cycle, using a rubber spatula, scrape down the side of the bread pan.
6. when the unit signals and the display reads 0:00, remove bread pan and place on heat resistant surface. Cool bread in pan for 10 to 15 minutes.
7. Invert pan and gently shake to remove bread. Cool upright on a wire rack before slicing.

Substitutions when Making Gluten Free Breads

Fructose, molasses and honey canbe used in place of sugar.
Any vegetable oil or butter can be used in place of canola oil.
Rice flour can be used in place of potato starch.
Tofu can be used in place of ricotta cheese.
Lactose-free milk can be used in place of dry milk or water; use equal proportions.
Pulverized Nut-quik and dry baby formulas such as Isomil, Prosobee and Pregestimil, may be used in place of dry milk for soy and lactose intolerance. Use 1/3 cup to replace 1/2 cup dry milk.
Egg replacer can be used in place of eggs. To substitute 3 eggs, use 8 teaspoons egg replacer. Mix with dry ingredients; add 2/3 cup water with wet ingredients.

Tips for Successful Gluten Free Breads

1. Yeast may be used cold. All other ingredients should be at room temperature (70-80 deg F/21-27 deg C).
2. Combine the liquid ingredients in a mixing bowl and whisk together before adding to bread pan.
3. All dry ingredients, including the Active Dry Yeast, should be thoroughly blended together before adding on top of the wet ingredients.
4. The consistency of the dough for gluten free breads is similar to that of quick breads -- stiffer than a cake batter, but not as stiff as a cookie dough. A finished loaf generally appears flat across the top. This is normal.
5. Humidity, the type of flour and the brand all influence the amount of liquid necessary for the proper consistency.
6. Xanthan gum and guar gum may be interchanged, athough some people have a laxative effect from guar gum. Methyulcellulose is not a practical substitute.
7. To correct grainy or crumbly bread, increase egg replacer or xanthan gum. Unflavored gelatin is another choice, however, a moister bread will result.
8. One teaspoon cider vinegar added to the wet ingredients of any bread recipe acts as a preservative.
9. Eggs used in these recipes should measure 1/4 cup each.
10. Potato starch is excellent for baking when combined with other flours. Often potato starch is labeled potato starch flour. Potato flour is much heavier and cannot be substituted for potato starch.
11. For best results, cool gluten free breads completely before attempting to slice.
12. Gluten-free breads are usually flat-topped. This is normal and does not alter the flavor of the bread.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe.



Whole Wheat Setting
Not for Timer

2 Pound

3 eggs
1 2/3 cups water
3 tablespoons canola oil
1 teaspoons cider vinegar
1 pkg. (2 1/4 teaspoons) Active Dry Yeast
3 1/4 cups white rice flour
2 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
1/2 cup dry milk powder
3 tablespoons sugar

Follow instructions for makin gluten free bread.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe.

Gluten Free Cheddar Cheese Bread

Whole Wheat Setting
Not for Timer

2 Pound

3 eggs
1 3/4 cups water
2 tablespoons canola oil
1 teaspoons cider vinegar
1 pkg. (2 1/4 teaspoons) Active Dry Yeast
2 cups white rice flour
1 cup brown rice flour
1/2 cup dry milk powder
2 tablespoons sugar
1 tablespoon instand minced onions (optional)
1 tablespoons poppy seeds (optional)
3 1/2 teaspoons xanthan gum
1 1/2 teaspoons celery seeds (optional)
1 1/2 teaspoons dried dill weed (optional)
1 teaspoon salt
1 1/2 cups (6 ounces) grated sharp Cheddar Cheese

Follow instructions for makin gluten free bread.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe.



Whole Wheat Setting
Not for Timer

2 Pound

3 eggs
1 2/3 cups water
3 tablespoons canola oil
1 teaspoons cider vinegar
1 pkg. (2 1/4 teaspoons) Active Dry Yeast
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1/2 cup dry milk powder
2 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
3 tablespoons sugar
2 teaspoons ground cinnamon
1/2 cup raisins

Follow instructions for makin gluten free bread.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe.

Gluten Free Mock Limpa Bread

Whole Wheat Setting
Not for Timer

2 Pound

3 eggs
3 tablespoons molasses
1 teaspoons cider vinegar
1 1/2 cups water
3 tablespoons canola oil
1 pkg. (2 1/4 teaspoons) Active Dry Yeast
2 cups brown rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1 tablespoon xanthan gum
1 tablespoons fennel seeds
1 1/2 teaspoons salt
1/2 cup dry milk powder
3 tablespoons sugar
2 teaspoons grated orange zest

Follow instructions for makin gluten free bread.

All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe.

Gluten Free Sourdough White Bread

Whole Wheat Setting
Not for Timer

2 Pound

3 eggs
3/4 cup sourdough starter
1 cup water
3/4 cup ricotta cheese (whole, part skim or non-fat)
1/4 cup honey
2 tablespoons canola oil
1 teaspoons cider vinegar
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1/2 cup dry milk powder
3 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt

Follow instructions for makin gluten free bread.

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All ingredients should be at room temperature (70-80 deg F/21-27 deg C), unless otherwise indicated in the recipe.

Gluten Free Sourdough Rye Bread

Whole Wheat Setting
Not for Timer

2 Pound

3 eggs
1/4 cup molasses
3/4 cup sourdough starter
1 cup water
3/4 cup ricotta cheese (whole, part skim or non-fat)
2 tablespoons canola oil
1 teaspoons cider vinegar
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1/2 cup dry milk powder
3 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
1 tablespoon caraway seeds
2 teaspoons instant coffee

Follow instructions for makin gluten free bread.


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Gluten Free Sourdough Starter

Rice flour has the ability to ferment easily, creating a wonderful base for delicious breads with a slightly sour flavor. Once made, sourdough starter can be used over and over again. Replenish it each time it is used to nourish the yeast and keep the starter alive. As the started gets older, the flavor will become tangier. Therefore, baked products made with aged starter will have more soudough flavor. The starter serves as the leavening, so no additional yeast is needed for gluten-free sourdough breads.

To make a starter: In a 4 cup glass, plastic or stainless steel container, combine 1 cup water (110-115 deg F/43-46 deg C) with 1 package (2 1/4 teaspoons) Active Dry Yeast and 1 1/2 cups white rice flour. The mixture will be thick. Cover loosely with plastic wrap or foil. Let stand in a warm place 1 to 3 days, stirring 2 or 3 times each day. The starter will rise and fall during the fermentation period; it becomes thinner as it stands. When the starter is developed, it is bubbly and may have a liquid layer on top; stir liquid into the starter before using. The starter can then be used for baking or placed in the refrigerator to use later.

To replenish started: Always have at least 1 cup of starter left over. Add 1 cup warm water (110-115 deg F/43-46 deg C) and 1 1/2 cups white rice flour; mix well. Cover loosely and let stand in a warm place for 12 hours. The starter can then be used for baking or placed in the refrigerator to use later.

NOTE: If starter turns pink in color at any time, discard and start over with fresh ingredients.

Hey Dee, I bet you forgot all about this thread. It's coming in handy for me now :smooch:

You're right I did forget, but glad you can use it! :)

Have you tried all of these recipes? How did they turn out? My Mom sent me this breadmaker and the first loaf I tried was a bit heavy. Have you experiemented with other recipes in this breadmaker (pasta and such)? Thanks for any help!

I may try making gluten free bread for my son. I am tired of spending 4.89 per loaf. I bought my bread machine in the early 90s so do you think these recipes would work in it? I do not know if I need a newer machine.

Just tried the Gluten White Bread, excellant! My daughter is Celiac, and I'm been having a hard time finding a bread recipe that she likes. We've been paying $7.48 a loaf for the stuff. But this is good, off to try the Cheddar Cheese loaf next. What are the prices in your area for the rice flour? Thanx again!!
Jacquie

I'll try the white bread today! I tried the rasin bread and hubby and my two girls really liked it - said it was at least as good as what we could buy. Our small loaves of bread cost ~ $6 here. I buy my rice flour in bulk (found a place that will wholesale me 20 kg bags) so it is not as much as other places. Do not buy in a grocery store - at the very least use a bulk food store. Surprisingly, although it is not chain policy, one close to us keeps all gluten free flours in a separate section.

Pam,

Do you know if you have a 1 lb or 2 lb machine? I have some recipes that you can use in a standard breadmaker, but there are a few tricks I haven't tried yet. Surprisingly, the Regal breadmaker is not specifically gluten free - the whole wheat setting is used - you can probably get away with these recipes in a 2 lb machine (I would try it). This cycle does two rises which are really not neede for gluten free breads - the other recipes I have seen call for using the rapid two hour cycle (which I am planning to try as well). I hope this helps.

Please, could you tell me where I could buy the flour in such large amounts, the name of the store, I mean. I buy mine in the local health food store, but it's in such small bags. I did pick up some wraps that have just appeared, but again, so pricey - 5/4.69, anyone have a recipe?
Jacquie

The store I got mine from is called Country Bulk. They sell GF flours in smaller quantities, but the owner was more than happy to sell me the whole bags at much lower cost. I have also gotten some from Arva Flour Mills which is just up the road from me. They have a special GF section and give me pricing for large quantities as well!! I paid $32 for 1 kg of xanthan gum! Your best bet is to try an independent type bulk food store - even ask your health food store if they will sell you large quantities at reduced prices!

As for wraps, I'm working on them - I'll let you know if I get a decent recipe. There is a crep like thing I use that is okay - my children like it as does hubby, but it's just not a wrap to me!

There is a lot of support for GF in Alberta - you might want to call the local chapter of the celiac association and see if they know where you can buy large quantities - be careful about storing though.

I have a Betty Crocker Breadmaker. I believe it makes 1 lb loaves. I will have to check.

I can not find my manual but when I looked at the manual online it says it makes between 1.5 and 2lb loaves. I hope I can make a decent GF loaf in it.

Can't wait to try these! Thanks for the post!

I buy my flours at a local health food co-op but I watch the online specials at www.glutenfree.com and www.glutenfreepantry.com.

Another good site for just everyday cooking and baking is
http://glutenfreegoddess.blogspot.com/

I tried the rapid cycle and the bread turned out fine, but it was not one of the original Regal recipes though - it was a flax bread recipe from a different forum.