Gluten Free Bread Machine Cookbook

First off, I would like to thank Kathy Addis for helping folks who need quick solutions to living gluten free.My machine is a low cost Hamilton Beach with a perported Gluten Free cycle, which was not really properly designed for gluten free baking, rather it was a marketing ploy to hook in gluten free buyers. So the kneading and baking times are inappropriate for gluten free ingredients. It does however have Express cycles for 1.5 lb and 2 lb loaves that take approximately 1 hour total like advised in Kathy's book so I was happy to buy Kathy's book and try her recipes.I USED FRESH SAF INSTANT YEAST. If you do not used fresh yeast or at least proof your yeast, do not complain about failures to rise. The ingredients mix and rise just fine, but I have found that the bread does not fully finish baking on my machine. Perhaps this explains some of the folks who say they ended up with mush. Fortunately I have the option of letting the Rapid cycle run to the end, wait for the end beep then reset and use the Bake cycle to add another hour. I have to then set a timer to alert me when a half hour has elapsed so I can take out the loaf when it is done. This results in fine loaves. I determined this by testing with a dial meat thermometer which I place in the loaf near the end of the rapid cycle, and close the lid. I can then check the temp through the window on the lid of my machine.If you read the manuals of various bread machines on the internet, you will see what a great variety there is in baking temperatures, kneading times, rising times and baking times. No wonder the recipes in this book do not work for everybody. But most machines allow you to add time by using the "bake" cycle after completing a shorter cycle with a single rise in it that is more appropriate for gluten free ingredients. If your machine does not have a bake only cycle, you can pull out the pan and place it on its side to finish it in the oven. I feel she should add instructions in the book on testing end temperatures and on additional baking if necessary for your machine.Also you could just use the bread machine dough mixing cycle and bake in a bread pan in the oven for the appropriate time. Like many folks I do not have a big expensive mixer and do not enjoy mixing by hand so the dough cycle is a handy thing for me!I do wish there were more bread recipes in this book with different grains. Also it would be nice to have a "gum free" recipe for those folks intolerant of xanthan gum or guar gum.I wish the folks who failed with this book would list what machines they were using and whether they had fresh yeast. It might save others from failing. It would be delightful if I had a machine that turned out these recipes perfectly without the extra effort I mentioned above, but this book is still useful and you can make the recipes work. Perhaps you will even luck out and have a machine that works great with these recipes. It's worth a try.

These are great recipes, even in a small machine. I use a  Zojirushi BB-HAC10 Home Bakery Programmable Mini Breadmaker , and was delighted to see that Addis gives instructions for adapting recipes. Though my Zojirushi's quick bread cycle takes two hours and her recipes are for machines with one-hour cycles, they still work just fine. My favorites include the maple oat bread (which I make with agave syrup) and the Italian Dried Tomato Bread - though the multi-grain bread is really good too, and I haven't tried a recipe I didn't like.These recipes do use eggs, and for one-loaf machines the instructions call for using 2 eggs instead of 3 along with half the other ingredients). The result is a bread with a slight custardy texture, though not annoyingly so, and a great taste - even my husband, who isn't on a gluten-free diet, agrees. The loaves are a bit smaller than others I've made in my machine, probably due to the use of instant yeast. It's still some of the best bread I've had in the almost 20 years I've been gluten-free.The ingredients may require a bit of shopping (online for me, despite my fairly well stocked gluten free pantry). Addis's basic bread flour recipe calls for both soy flour and coconut flour, along with the brown and white rice flours and tapioca starch I always have on hand, and she uses SAF instant yeast and dough enhancer, also new ingredients for me. But the results are well worth it. There are a lot of really appealing recipes in the book - cinnamon or pecan raisin, cheddar cheese, buttermilk onion, Welsh currant, and savory bacon pepper loaf, along with the maple oat and Italian dried tomato and multi-grain breads that are my favorites. After taking years to find recipes to make the simplest kind of edible bread, I'm really looking forward to having a lot of fun with this cookbook, baking some really interesting savory breads at last!P.S. I ordered a copy to give a nephew on a gluten-free diet, and was happy to see that it now comes with a spiral binding, so it will lie flat on its own - much easier to use.

I can't say enough good things about this book. The recipes make bread in a bread machine that comes out looking, smelling, and tasting just like "real" bread.My nephew has been diagnosed with celiac disease and I have been trying to adapt recipes to accomodate him. The one thing that has stumped me is bread. Store bought gluten free breads are obscenely expensive.I made the brown rice bread, the first in the book, immediately after downloading this book and was knocked out of the water by the texture, taste, smell, and ease of recipe.I toasted it for some corned beef that I had made out of tri tips, dressed it with a little yellow mustard and pickles. I can't wait to try it as a reuben.I have my own flour mill that is dedicated to being gluten free so I am able to customize my flours and this is going to be a great adventure.The author also has a fantastic website as well that is jam packed with gluten free information.Thank you, Kathy, for making this book available.

Just through reading this book I discovered ways to succeed with gluten free breads I was not aware of. Im looking forward to making many of these mixtures.

Lots of common sense in this book! I've had my bread machine for a while but haven't used it a while lot! Most of the loaves Ive made have been pretty disappointing, too crumbly, too sweet, too gummy, whatever! I need to use alternate milks as well, so that may play into the unhappy results? I'm excited about trying these recipes and grateful for all the advice Kathy has to offer. Wish me luck?

A book packed with ineresting recipes BUT........Every recipe says"mix in a large bowl"..... The book title says 'Bread Machine Cook book'. I bought a book that I assumed was biased on the quantities of gluten free ingredients, that I could throw into my bread machine, shut the lid / press a button and then go to bed. Ive got a booked that tells me to how to pre mix stuff in a bowl and do extra washing up before going to bed. Dont mind that its American but think Kathy Addis has missed the point of why most busy people buy a bread machine. ( healthy bread making thats Fast, Easy and with No mess !). I do like Psalm 104 though.

Great to be able to eat “real bread”

This is an american book. Measurements are in cups and only 2 of the recipes are actually savoury and there are only 20 recipes in here to start with. If you're gluten free and you want healthy recipes I'd look elsewhere.

This has proved very useful and I've only tried a couple of the recipes so far. The basic bread recipe seems somewhat complicated but you can mix up a whole batch of flour so that its not such a palava each time. The results of the recipes I tried have been good.

Very useful and the recipes work fine with my bread maker. I have settled on the Rice Loaf as my preferred type, but mix in ideas from the other recipes to get variations.Recommended little book.