Review and Giveaway: 125 Best Gluten-Free Bread Machine Recipes

I was offered to review 125 Best Gluten-Free Bread Machine Recipes By Donna Washburn and Heather Butt. I have several friends online that have children with allergies and make gluten free recipes for them. I thought this would be a great book to share with my readers. I was going to make a recipe from this book, but since we are not a gluten free family, I had no idea all the different flours and ingredients needed until I read through the book, some ingredients being expensive. This is all new to me. I looked at the ingredients at my health food store, and decided to opt out of doing a recipe. Honestly I would never use a whole little bag of expensive flours and such, maybe if I could just buy the amount needed, like in those loose bulk bins.

This book looks wonderful though, full page recipes with tips, nutritional values, glossy photographs, and more! I am sorry I can't give a recipe review, but I have 2 recipes below posted if you'd like to try them. I think I will do a giveaway for this book for those who need Gluten free recipes. Keep reading...

Let me share with you some info I received about this book:

For anyone who enjoys the flavor and aroma of freshly baked bread, nothing beats the convenience of a bread machine. And for those who are managing gluten intolerance or food allergies, a bread machine makes it easier to prepare their own loaves from scratch, so they can enjoy the foods they would otherwise miss the most.

Millions of Americans suffer from food allergies and intolerances, particularly sensitivity to wheat, rye, barley and oats. By avoiding all foods that contain wheat or wheat products, the first thing off the table is usually bread. This new cookbook will change that! With their help, you don’t have to be a master bread baker to create a delicious loaf of gluten-free bread. Using a bread machine, anyone can create homemade bread that everyone can eat (and love!), whether or not they are affected by gluten intolerance and allergies.

Having to live gluten-free can seem daunting at first, constantly craving what you can no longer eat. Heather and Donna, gluten-free baking experts, have created a comprehensive bread cookbook with tried and true recipes that will bring the glorious aroma of freshly baked bread to kitchens everywhere. For those who are managing gluten intolerance, a bread machine makes it easier and more convenient to prepare their own loaves from scratch, controlling all the ingredients.

Bread machines are now more popular than ever, ranking as one of the top three appliances purchased during the holiday season. Bread machines can do much more than just bake great loaves of bread. This book shows home bakers how to take advantage of the bread machine's ability to prepare dough for a wide variety of other treats, including rolls, pizza crusts, sourdoughs and yummy desserts. There are recipes for making wraps and flatbreads such as, ciabatta, focaccia, lavosh and crackers all gluten-free so everyone can enjoy these freshly baked breads.

Donna and Heather’s recipes not only provide appetizing results, but are specifically designed to meet the exacting requirements of a bread machine. Recipes cover topics such as: Hearty Grains, Seeds and Nuts; Luncheon and Dinner Breads; Mixes and Sourdoughs; Savory Flatbreads; Dessert Breads and Beyond Breads. Each recipe has been extensively tested to ensure a successful product every time, including:

- Banana seed bread
- Brown bread
- Cornbread
- Cranberry wild rice bread
- Egg-free, corn-free, lactose-free brown bread
- Italian herb bread
- Pumpernickel Loaf
- Mock Swedish Limpa
- Moroccan Anise Bread
- Crusty French Baguette
- Whole-Grain Amaranth Bread
- Sourdough walnut bread
- Tomato rosemary bread
- Cottage Cheese Dill Loaf
- Orange Chocolate Chip Loaf
- Hot cross buns
- Sun-dried tomato Ciabatta
- Leek Mushroom Pizza
- Focaccia
- Apricot Pecan Loaf
- Stollen

Throughout the book, Donna and Heather provide tips and techniques for using your bread machine, as well as ideas and recipes for creating your own bread mixes. 125 BEST GLUTEN-FREE BREAD MACHINE RECIPES starts off by educating home cooks about bread machines. Chapters that follow include:

- Using Your Bread Machine for Gluten-Free Baking
- Tips for Successful Gluten-Fee Bread Machine Baking
- Using Instant-Read Thermometers
- The Gluten-Free Bread Machine Pantry

Bread lovers everywhere, whether or not they have a gluten intolerance or wheat allergy, can enjoy one of life’s greatest pleasures, home-baked bread with 125 BEST GLUTEN-FREE BREAD MACHINE RECIPES.

Donna Washburn and Heather Butt are professional home economists and acknowledged experts in the field of bread machine baking, with interests in and passions for developing gluten-free recipes. They are the bestselling authors of eleven cookbooks including: 250 Gluten-Free Favorites, Complete Gluten-Free Cookbook, 125 Best Gluten-Free Recipes, The Best Gluten-Free Cookbook, 300 Best Bread Machine Recipes, America's Best Bread Machine Recipes and 125 Best Quick Bread Recipes. Donna and Heather developed recipes for bread machine manufacturers such as Black & Decker, GE, Hamilton Beach, Philips Electronics Ltd, and Proctor-Silex. They are sought-after guests and spokespeople at food shows and conferences throughout Canada and the United States. Heather and Donna live with their families in Mallorytown, Ontario, Canada. For more information visit their website, wwwbestbreadrecipes.com.

Crusty French Baguette
Makes Two 12-inch loaves, 12 slices each
You’ll be amazed by this one — a crusty loaf with a typical French bread texture.

Baguette pan or baking sheet, lightly greased, then lined with parchment paper and sprinkled with cornmeal

2 cups brown rice flour 500 mL
2⁄3 cup potato starch 150 mL
2 teaspoons granulated sugar 10 mL
2 teaspoons xanthan gum 10 mL
2 teaspoons bread machine or instant yeast 10 mL
1 1⁄2 teaspoons salt 7 mL
1 1⁄2 cups water 375 mL
2 teaspoons cider vinegar 10 mL
2 egg whites, lightly beaten

1. In a large bowl or plastic bag, combine brown rice flour, potato starch, sugar, xanthan gum, yeast and salt; mix well and set aside.
2. Pour water and vinegar into the bread machine baking pan. Add egg whites.
3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. Stop bread machine as soon as the kneading portion of the cycle is complete. Do not let bread machine finish the cycle.
4. Divide dough in half and form each half into the shape of a French loaf. Place parallel to each other in prepared pan, at least 6 inches (15 cm) apart. Using the edge of a moistened rubber spatula or a sharp knife, draw 3 or 4 diagonal lines, 1⁄4 inch (0.5 cm) deep, across the top of each loaf. Let rise, uncovered, in a warm, draft-free place for 60 minutes. Meanwhile, preheat oven to 425°F (220°C).
5. Bake for 20 to 23 minutes or until internal temperature of loaf registers 200°F (100°C) on an instant-read thermometer. Remove from the pan immediately and let cool completely on a rack.
Tips
Store this bread loosely covered in a paper bag to maintain the crisp crust. Use an electric or serrated knife to thickly slice these loaves on the diagonal.



Ancient Grains Bread
Makes 15 Slices
Here’s a quartet of healthy grains — sorghum, amaranth, cornmeal and quinoa — combined in a soft-textured, nutritious loaf that’s perfect for sandwiches.

1 cup sorghum flour 250 mL
3⁄4 cup amaranth flour 175 mL
3⁄4 cup cornmeal 175 mL
1⁄4 cup quinoa flour 60 mL
1⁄2 cup tapioca starch 125 mL
1⁄3 cup packed brown sugar 75 mL
1 tbsp xanthan gum 15 mL
3⁄4 tsp bread machine or instant yeast 4 mL
1 1⁄2 tsp salt 7 mL
1 1⁄4 cups water 300 mL
2 tbsp vegetable oil 30 mL
1 tsp cider vinegar 5 mL
2 eggs, lightly beaten
2 egg whites, lightly beaten

1. In a large bowl or plastic bag, combine sorghum flour, amaranth flour, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast and salt; mix well and set aside.
2. Pour water, oil and vinegar into the bread machine baking pan. Add eggs and egg whites.
3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.
4. Select the Bake Cycle. Set time to 60 minutes and temperature to 350°F (180(C). Allow the cycle to finish. Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)
5. Once the loaf has reached 200°F (100°C), remove it from the pan immediately and let cool completely on a rack.

To make this recipe egg-free:

Omit eggs and egg whites from the recipe. Add 4 tsp (20 mL) powdered egg replacer with the dry ingredients. Increase yeast to 2 tsp (10 mL). Increase water by 1⁄4 cup (60 mL). This flavorful egg-free loaf is shorter than some.

Tips
You can use 1⁄2 cup (125 mL) liquid whole eggs and 1⁄4 cup (60 mL) liquid egg whites, if you prefer.

Gluten-Free Cycle
If your bread machine has a Gluten-Free Cycle, you will need to make these adjustments:

1. Warm the water to between 110°F and 115°F (43°C and 46°C).
2. Warm the eggs and egg whites
3. Follow the recipe instructions, but select the Gluten‑Free Cycle rather than the Dough Cycle and Bake Cycle.
4. At the end of the Gluten-Free Cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked.

If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)

These recipes are reproduced with the following credit:
Recipes from 125 BEST GLUTEN-FREE BREAD MACHINE RECIPES by Donna Washburn and Heather Butt (Robert Rose; April 2010 Softcover/$24.95)

125 BEST GLUTEN-FREE BREAD MACHINE RECIPES
by Donna Washburn and Heather Butt
Robert Rose; April 2010
Softcover/$24.95
ISBN: 978-0-7788-0238-9

ONE "Mommy? I'm Hungry!" reader will win a copy of 125 Best Gluten-Free Bread Machine Recipes!

(This is a must before any extra entries will be accepted!)
1. All you have to do is tell me who in your family would benefit from this book and why.

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This Giveaway ends: 11:59 pm pst, Monday, May 31, 2010.
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- I will choose my winner(s) using Random.org
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I wrote this review for "Mommy? I'm Hungry!" about 125 Best Gluten-Free Bread Machine Recipes. I received free product to keep for this review. All opinions for this review are that of myself & family. Product info & stock images provided by PR.