question about making bread in breadmaker

[superdog]

Hi all. i have a question and if anyone can answer i will be eternally greatfull. ok, i make my own gluten free bread at home in a breadmaker. the only question i have is are they supposed to turn out small, mine is 5 inches x 3 inches. ie 5 inches bread height by 3 inches long, now my question is the length is determined by the rise because its cooked that way shouldnt it be longer for a 1 1/2 lb loaf? it still tastes delicious, but i am wondering why the loaves are so darn small? should i just double up my recipe if this is normal? i know i must sound stupid, but i have never made bread before this gluten free diet, so please bear with me on this and please help:) please the bread does taste good and similar to regular white bread and my kids love it, i am just wondering if i am doing wrong?

[cruelshoes]

Does your bread machine have GF cycle? If not, that could explain your bread results. GF bread only needs one rise, as opposed to 2 for gluten bread. Over-rising is one reason for flat bread. GF bread also needs to be kneeded a lot, so if your machine has only one paddle, it may not work as well. Many people have good results with the Zojurushi model, as it has 2 paddles and you can program it for GF bread.

I ditched my bread machine after my diagnosis and now use my Kitchenaid mixer and the oven. I hope you got a new bread machine (or at least replaces the pan/paddle), and are not using one that has been used to make gluten bread. I don't think you can ever get all the nooks and crannies clean enough to keep from cross-contaminating yourself.
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[ostrich]

[superdog]

cruelshoes, thank-you for the advice, we just bought this bread machine last month and it comes out small, guess i should have joined the forums first and bought the right stuff guess i will make it the old fashioned way for now and get a gluten free breadmaker this month. thank-you for the advice, i think i wouldve driven myself nuts on this one. thank-you again

[superdog]

ostrich, do you have the gluten free breadmaker and it still turns out this way? because i use the same recipe, but i went out last night to buy the quick rising yeast, and it is a little bigger but not the size it should be(i dont think). but still very good. i am going to try this same recipe in the oven and if it still turns out small i guess its back to the drawing board and a new recipe:) trial and error and praying for some great results, i will let you know how it turns out by hand

[Sheralyn]

I got this from Jen on the Delphia forums. I have yet to try it because I don't have any Garbanzo flour yet. ( I'm hoping by today) She posted a picture and it looks WONDERFUL!! She gives instructions for cooking in the Zo bread machine, just in case you buy it. I LOVE MY ZO!!

Here is an absolutely amazing bread from scratch. Its has a wonderful taste and texture. Also, for those who worry about a bean taste, we don't detect any at all, and we don't like bean flours in my house. The original recipe was developed by Tom Van Deman and posted on www.celiac.com. I have included the original recipe and the notes that I use to make the bread in the Zojirushi bread machine. My notes are in italics.

Also, this makes wonderful rolls - use a muffin / cupcake pan (don't use liners) and fill aboug 2/3 fill, let rise until just past top and bake in oven for about 15-20 mins until done. Additionally, I know the mix is available to be purchased from www.glutenfreepantry.com. It is very easy, however, to make from scratch. Enjoy.

Tom's Light Bread (by Tom Van Deman, adapted from www.celiac.com)

Ingredients:

1 1/8 cup Chickpea flour, also called Garbanzo Bean flour

1 cup cornstarch

1 cup + 1 Tbsp tapioca starch flour

3 1/2 tsp xanthan gum

1 1/2 tsp salt

3 Tbsp brown sugar (Make sure that there are no lumps)

1/4 tsp cream of tartar

3 eggs, lightly beaten (Jen had the sit at room temp for a while)

1 1/8 cup warm water (temp of water Jen uses = between 95-100 degrees)

3 Tbsp vegetable oil

2 1/4 tsp active dry yeast (Jen used a packet)




Instructions:

Bread Machine Method



WARNING: Adding more or less liquids or flours could result in the bread to not cook thoroughly on the inside or to be too heavy. Also, note that the recipe was developed in area that is almost 6000 feet altitude, therefore, may require slight adaptations to acheive equivocal results. Jen does it exactly as written in St. Louis Missouri (not 6000 feet!) and it has never been too wet or dry.



1. Combine all of the dry ingredients, except yeast, in a medium size bowl. Mix dry ingredients thoroughly with wire whisk.



2. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and thoroughly mix with wire whisk.



3. Pour the liquid ingredients into your bread machine bowl (Jen did NOT reserve any liquid as I often do on other bread recipes – poured it all in).



4. Immediately spoon in dry mixed ingredients on top of the wet ingredients, covering all of the wet ingredients completely in an even fashion (slight mount in the middle if you want, but make sure to cover all liquid)



5. Using a spoon or spatula, make a small depression on top of dry ingredients (must be dry for the yeast) and immediately spoon in your yeast (Jen used a packet of yeast).


e gives her instuctions for her Zo bread machine in it too, in case you decide to buy it. I LOVE MINE!!!

[ostrich]

I have a bread maker, but it isn't designed for GF bread. I make mine in the oven.
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[superdog]

Sheralyn, thank-you for sharing that recipe, that is one i will definitly have to try out i just need to buy some of that chickpea flour. there sure are alot of flours out there!!!

ostrich, i will still let ya know how mine turns out tonight, i am in az. so it might make a difference too.

thank-you guys so much for your help, and i will definitly invest in another bread machine by the end of the month. thanks again!!!

ostrich, well i did mine in the oven finally, and it still came out pretty flat not totally flat but not risen like it should and i did let it set for an hour on top of the oven. i am going to try sheralyns recipe next after i goto the grocery store hopefully i get some bread to rise around here in the next month or so:) although my kids are still making sandwiches with the flatter bread, i prefer it in my salads.