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Individuals with celiac disease often say that gluten-containing bread is the item they miss most often on their gluten-free diet and a bread machine is a good investment to help you bake gluten-free bread easily.
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Use only one rising and one kneading cycle when baking gluten-free bread in a bread machine.
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Monitor the ratio of dry and wet ingredients carefully, as this ratio is the key to good gluten-free bread. The dough should be the consistency of thick mashed potatoes when ready to bake.
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Open the bread maker while it is mixing and push down unmixed ingredients on the inner surfaces if necessary.
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Don't be afraid to adapt recipes to suit your family's taste by adding your own ingredients to mixes.
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Proper handling of the yeast is critical in gluten-free bread making. Use room temperature or luke warm water only, since water that is too hot will kill the yeast.
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Break up egg yolks before adding the dry ingredients, in order to prevent the yolks from coddling in the bread machine.
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Do not touch the dough with your hands since it will be too sticky. Instead, use a scoop, sprayed with non-stick spray. Plastic wrap sprayed with non- stick spray to keep pizza dough from sticking when spreading it on a pan for baking.
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Let pizza dough sit for a few minutes before baking, the crust will be thicker.
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Add fiber to recipes by removing 1/4-cup of gluten-free flour and replacing it with the same amount of a high-fiber, gluten-free flour, such as sorghum or teff.
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Store gluten-free breads in the freezer, not the refrigerator, where they are more apt to dry out. For the best results, take a piece of frozen bread out of freezer, wrap it in a paper towel, and then defrost in microwave.
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Pizza dough in individual sizes and scoops of cookie dough can be frozen for baking at a later time.
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