KidCeliac - Gluten Free For The Kids

Making Good Looking Great Tasting Gluten-Free Bread I’m sure there are many ways to make bread and as you become more proficient, you’ll develop techniques that will have you making the “perfect” loaf of bread. In the beginning we had some difficulties (to say the least). Some of the things we learned along the way were: Prior to our daughter being diagnosed Celiac, we used our bread machine all the time. The bread was perfect every time. Since the diagnosis, we found that using "our" bread machine was not a good thing. We would either get a GREAT loaf of bread or a blob of half baked dough. I’ll give you one guess how most of our loaves turned out. Don't get me wrong, we have read many great articles about how successful people are at making bread in their machines. For me, the price of experimentation was a little high. Then there's the fact that both of us truly like to bake. It was an easy decision for us to make. Patience is truly a virtue. If you are in a hurry it is more than likely that your bread won’t be. Rushing will produce something that resembles blackened breadcrumbs and I don't even want to talk about how it tasted. Hmmm, Gluten-Free Cajun croutons. I think I might be on to something. Last, follow the directions when measuring. I think of it like this, someone went to a lot of work to make this product and I’m sure they tried an infinite number of combinations before they got it right. Who am I to argue. Now that we have somewhat mastered making bread my daughter actually “wants” to eat, we want to share some of the secrets we have learned either by trial and error or through the assistance of some very patient people. If you’re ready, let’s get started.

		First, lets take inventory: Shown: Gluten-Free Pantry Favorite Sandwich Bread Mix Water Butter (real, not margarine), melted 2 Eggs – lightly beaten Electric mixer – We have a Kenwood but Kitchen-aid works just as well Not shown: Saran wrap Foil Bread loaf pan Rack to cool bread on If I plan ahead, I will put all the ingredients on the counter a couple of hours before I’m ready. This will allow all the ingredients to come to room temperature.
NOTE: We live in San Antonio, Texas so altitude considerations are not a concern. These steps works well for us. As you continue to perfect you bread making skills, you may develop a technique that is totally different. We’re just putting this information here to give you a place to start. Pre-heat your oven to the temperature indicated on the bag. Put the container of water in the microwave for about a minute. A water temperature between 110 and 115 degrees works best for me.
		Once your water is at the proper temperature start putting the your ingredients into the mixing bowl. This picture shows the butter and eggs in the bread mix. At this point, start mixing these ingredients at a low speed. Slowly add the yeast mixture and then add the rest of your water. Increase your mixer speed (ours is set to about medium high) and set your timer for 5 minutes. I know, the package say 3 minutes but, the extra time does make a difference.
While everything is mixing, lightly spray your loaf pan (we use Pam). When the timer rings, scrape the ingredients into the loaf pan with a rubber or silicon spatula. You can smooth out the top if you are so inclined. Set the pan on top of your pre-heated stove/oven and let it rise. NOTE: This bread dough is not like any bread dough you may have seen before. It will be a little runny. This is normal.
		I like to let the bread mixture rise just a little above the top of the loaf pan. This picture was taken after the dough had been sitting for about 35 to 40 minutes. Remember, your time may vary. At this point, before I remove the saran wrap, I measure out a piece of foil that will cover the pan. I’ll explain in the next frame. Remove the saran wrap and place the loaf pan in the oven. Set your timer for 10 minutes.
When the timer rings, open the oven and cover the loaf pan with the foil you measure out in the previous slide. If you skip this step, it is VERY likely that the top of your bread will burn. Try to do this as quickly and safely as possible. The longer the oven door is open, the more heat escapes. After you close the oven door, set your timer for 20 minutes.
		When the time rings. Remove the pan from the oven. Remove the foil. Slide bread loaf on to cooling rack.
We use the above steps every time we make bread. The picture shows the results we get every time. Let the bread cool (I turn mine occasionally so it cools evenly). When it’s cool… Slice it… Put it in a Ziploc bag… And store it in the freezer. We hope these instructions will help you get started down the path of making great tasting and good looking bread. [Return to top]