Baking Tips and Recipes
Gluten Free Bread Mixes
Contents
Tips
Just to let you know I've had great success recently with your bread mixes without using
eggs or commercial egg replacer or flax seed. I have simply added two heaped teaspoons
of gluten free baking powder and increased the non-dairy liquid (I use coconut milk) to
make up for the missing egg liquid. This is much simpler and less messy than mixing flax
seed or egg replacer and the results are better. I used to find I often had patches of "wet"
bread when I used egg replacer but I don't have any with my new method.
Also, I have to disagree with the advice about not letting bread rise in a warm oven. I
have a fan-assisted electric oven which, when on it's lowest setting, provides the perfect
even temperature for bread rising - out of the cold British drafts! - Trish
Always use large eggs. The package instructions will be changing to say use two whole
large eggs and one large egg white. The egg combination should measure between 2/3
and 3/4 cup.
When using the oven method, the flat paddle that comes with your mixer gives the best
results when mixing the dough.
Because of fluctuating moisture levels in gluten free flours, you may find that
occasionally the bread will sink. IF you find your yeast breads sinking, decrease liquid by
3 tablespoons.
When baking Breads From Anna™ in a silicon pan, following the "oven method" on the
package, the silicon pan may yield a loaf with a slightly crisper crust than the oven
method. The soft nature of the silicon allows the sides of the pan to move as the yeast
batter expands. The resulting loaves don't rise as high as they otherwise might and are
"chubbier" in appearance. The sides of the loaf also bake a little irregularly.
When using a convection oven bake at 325-330 degrees and if your oven has a pulse
setting this is best.
For oven method use heavy weight non-stick loaf pans. Aluminum is not recommended.
For most bread machines the dark crust setting gives the best results on all the bread
varieties.
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Always store Breads From Anna™ mix in a cool location if it will be awhile before you
use it (mix has a two year shelf life). Do not store in the refrigerator or freezer; a
cupboard away from the heat of an oven is best.
Review instructions on package carefully and have all the wet ingredients measured out
in advance. Also gather any equipment in advance and have prepared, i.e. bread loaf pans
lightly oiled and dusted with rice flour.
EGG REPLACER: Many customers have had great success replacing egg with this
simple flax seed formula: For the gluten-free mix (orange/red label)--3 tablespoons finely
ground Flax Seed (can be done in a clean coffee grinder) with 9 tablespoons of boiling
water; let set for 15 minutes, then stir and add to other wet ingredients. For the gluten,
corn, and dairy (green/yellow label) and the gluten, corn, dairy and yeast free
(blue/brown label)--follow the same procedure as above but use 2 tablespoons of ground
flax to 7 tablespoons of boiling water.
If using a bread machine also gather equipment and wet ingredients in advance. It is also
critical to put ingredients in proper order, wet in the bottom of the baking pan and dry on
top. Please review the bread machine setting for different brands of bread machines listed
on this page as a guide. Always review the manufactures recommendations.
Follow instructions as stated and in the order listed.
With the gluten-free mix (orange/red lable), for best results when baking in the oven use
two smaller bread pans, 4-1/2" x 8-1/2" or make one loaf of bread in a standard size loaf
pan and remove enough mix to make a small pizza or four to six dinner rolls or
hamburger buns (please see the recipes section for instructions on how to do this). This
mix weighs more than the other mixes and is sometimes too much dough for a large or
standard size loaf pan.
When letting bread rise make sure the location is not too warm, do not rise inside a warm
oven. If the bread is forced to rise in too warm an environment it can create large air
pockets and not bake correctly. If the area the bread is placed in to rise is too cool it will
take a very long time to rise.
Always use large eggs. If the large eggs appear small and the whole egg and two eggs
whites do not equal between 2/3 to 3/4 cup, either add an extra egg white or use jumbo
eggs.
Bread will stay fresh for three to four days sitting on the counter. To store for longer
periods, slice and put into a plastic freezer bag and keep in the freezer. You can also slip
pieces of wax paper between each slice to make it easier to pull apart. Pop in the oven or
toaster to refresh, can also pull out in the morning and let thaw with no need to reheat.
I make your breads in my Pampered Chef stoneware loaf pan. It holds the entire mix
made from one bag and due to the composition of the pan, bakes a loaf that is crusty all
around the outside, yet soft and delicious inside--as bread should be. I don't know if you
have tried it in a stoneware pan, but from the various pans I've tried, the stoneware can't
be beat.
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Piecrust Tips: Press the bottom crust into the pie pan. Roll out the top crust between 2
pieces of waxed paper and put in freezer for about 20 minutes. Peel off one sheet and
place crust on pie, then peel off the other sheet of waxed paper. Bake and enjoy!
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Gluten Free Bread Stuffing
This recipe was sent in by Carol Lyon, just in time for the holidays.
1. Start the bread a day or two before stuffing is needed.
2. Make one loaf Breads From Anna™ bread mix. Mix the following into the dry mix before adding
it to the wet ingredients:
o 1 tsp. Ground sage
o 1 tsp. Thyme
o 1 tsp. Rosemary
o 1 tablespoon dried parsley
o Pinch of tarragon, onion powder, marjoram and garlic powder
3. Bake as usual. Cool.
4. Cut the loaf into 6 cups of cubes (about ½ of loaf). Any remaining will make tasty sandwich
bread. Place cubes on parchment paper lined cookie sheets.
5. Preheat oven to 400 degrees. TURN OVEN OFF. Place cookie sheets in oven with door closed.
Stir bread cubes after 10 minutes. Keep in oven, stirring periodically until cubes are toasted
(about 30 – 45 minutes).
6. Next day: Melt 6 tablespoons butter in large saute pan. Saute 4 oz. Fresh mushrooms, sliced, 2
stalks celery, diced, 1 onion, chopped, and 1 shallot diced.
7. Add 1 tsp ground sage, ½ tsp. Thyme, ¾ tsp. salt, and a pinch of pepper.
8. Sauté until vegetables are soft.
9. Toss vegetables with toasted bread cubes. Add ½ cup gluten free chicken broth and toss. (If you
are planning to stuff the turkey, you will need less broth).
10. Pour into greased 2 quart dish and bake covered at 350 degrees for about 20 minutes.
11. Optional: add currants, raisins, dried cranberries or other favorite add-ins as desired
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The mix is versatile. Listed are suggestions that are easy and extremely successful uses of Breads
From Anna™.
Pizza
1. Heat oven to 400 degrees.
2. Breads From Anna™ will make two large pizzas when using two large cookie sheets (measuring
the standard 9 1/2 x 14 1/2).
3. Place a piece of parchment paper on the bottom and fold sides to come up onto the edges of
the cookie sheet. Then lightly grease. This is not critical but the parchment paper will help to
ensure that the crust will not stick and that is will gain a nice golden bake.
4. You will need to prepare the mix with a heavy duty mixer following the package instructions for
the oven method. Once the bread mix has been mixed spread half onto each cookie sheet. To
spread, use a rubber spatula by gently evening out batter over the bottom and up the sides of
the cookie sheet. If the batter is sticking to the spatula wash it off and lightly coat it with olive oil
then continue spreading out batter.
5. Once batter is spread out let stand for 15 minutes in a warm location lightly covered with foil,
plastic wrap or waxed paper.
6. Place in 400-degree oven for 10 minutes.
7. Crust will puff up but as it cools will flatten out. Once cooled (approximately 20-30 minutes)
begin topping. Then bake for additional 25 minutes.
Another option is to make one pizza and a loaf of bread in the 4 1/2 x 8 1/2 loaf pan.
Here is one of my favorite topping recipes:
1. One can organic tomato paste (I like Muir Glen) spread over crust.
2. Sauté one chopped onion, two garlic cloves and spinach, until wilted. I often also add asparagus
if it is in season, blanch before adding it to the pizza.
3. Non-Vegetarian; top with cooked Beeler’s (all natural, gluten, nitrate and MSG free) pork
breakfast sausage.
4. Add fresh herbs, basil, and oregano.
5. Top with Parmesan, fresh shredded mozzarella cheese. Also consider some goat cheese for a
creamy, tangy addition.
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Dinner Rolls
Cheryl, a customer in California, had very good results following these basic steps to make
dinner rolls.
Once dough is mixed, fill lightly greased muffins tins half full. Let rise until double in bulk.
Place muffin tin in a glass baking dish with enough water to come almost half way up the side.
Bake at 375 degrees for 20 minutes. Cover with foil if the rolls begin to over brown.
Cheryl said the rolls rose nice and high and described the texture as very light and fluffy.
Maple Walnut Tart
Ingredients:
Breads From Anna Pie Crust
1/4 cup milk (or non-dairy drink)
3/4 canola oil (or coconut oil or butter)
Filling:
2 1/4 cup walnuts
5 T butter, melted
1 cup maple syrup
2 eggs
1 T brandy (optional)
1 teaspoon vanilla
1/2 teaspoon salt
Procedure:
Preheat oven to 350 degrees
Breads From Anna Pie Crust:
Combine wet ingredients; 1/4 cup milk and 3/4 cup oil, into a large bowl.
Press in bottom crust into standard 91/2 “ glass pie dish or 10” tart pan.
Coat crust with egg wash and bake for 10-15 minutes.
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Filling:
In the bowl of a food processor add walnuts maple syrup, melted butter, brandy, eggs and
vanilla. Pulse until well blended. Let this mixture stand in the refrigerator for one hour.
After mixture has chilled spread into tart/pie crust and bake at 350 degree for 40 minutes.
If the rim of the crust begins to over brown cover with a pie ring or foil.
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For the Zojirushi
My latest batches of Anna's bread mix in the Zojirushi machine turned out very well, with
excellent taste and texture, and I was delighted because I think the mix provides excellent
nutrition. In the "wheat" world, flours vary greatly in the amount of moisture they absorb, and I
suspect the same is true of the Montina grass in the mix. Also, remember yeast is a living
organism, and breads baked with it often vary from batch to batch.
My revised recipe is below, and it sounds more complex than it is. It's actually quite easy to
make.
INGREDIENTS (measure carefully)
1 bag Anna's Bread Mix, including 1 pack yeast
3/4 cups eggs: 3 large eggs or 2 large eggs plus 2 egg whites (eggs vary in size), eggs should be at
room temperature
1 teaspoon apple cider vinegar
1/4 cup oil
1 1/3 cups warm water (about 100 degrees)
DIRECTIONS
1. Remove pan from machine and attach kneading blades.
2. Carefully measure eggs and use number needed for 3/4 cup.
3. Combine water, eggs, egg white, vinegar, oil and mix briefly.
4. Pour liquid mix into pan.
5. Sprinkle bread mix evenly over wet ingredients.
6. Make shallow grove down center of mix and sprinkle yeast into grove. Make sure yeast doesn't
touch liquid.
7. Put pan back in machine, press down firmly and close lid. Plug in.
8. Select setting: Press "select course" until you see 2:08. This is the Quick Wheat setting.
9. Press Start.
10. About 5 minutes into kneading cycle, open and scrape down sides with rubber spatula.
(Optional)
11. During the second rise, open and smooth top (Optional)
12. Remove pan right away when baking is done. Let sit for 5 minutes and remove bread from pan,
using rubber spatula. Cool on rack.
Happy Baking,
Jane Davis
Chicago, IL
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QUICK REFERENCE GUIDE for Cuisinart CKB-200 for Breads from Anna™
This bread bakes more quickly than some; therefore, the shortest time is used.
Operating Instructions
A. Remove bread pan, spray paddle with Pam, and attach kneading paddle.
B. Measure all ingredients.
1. Mix Wet Ingredients together in a bowl; pour into bread pan.
1 1/3 cup milk or milk substitute
1/4 cup oil or butter
3/4 cups eggs [2 whole eggs and 2 whites]
2 tsp. honey or sugar
1 tsp. vinegar or dough enhancer
2. Add Dry Ingredients on top of wet ingredients.
3. Add 1 pkg. (2 1/4 tsp.) Yeast in small crater in the top of the flours.
C. Place bread pan in bread maker. Press down firmly until it clicks.
D. Close lid.
E. Connect power cord.
F. Press Menu Button and select Gluten Free option (#9). If you go pass #9, keep pressing Menu
Button until #9 shows up again.
G. Select Crust Color—Light
H. Select Loaf Size.—Medium—1/2 pound.
I. Press Start Button.
J. Press Stop/Pause Button after 12 minutes (8 min, warm and 4 min. knead).
K. Scrape down the sided and bottom of the bread pan with a rubber spatula to fully incorporate
ingredients.
L. Press Start Button to restart cycle.
M. Option to remove kneading paddle:
1. Press Pause Button when machine beeps three sets of 6 quick beeps. Remove Paddle
times—2:06.
2. Take out bread pan.
3. Pour batter into a clean bowl or onto a greased pizza pan.
4. Remove kneading paddle from the bottom of the pan.
5. Replace batter in bread pan.
6. Press Start Button to resume program to rise and bake.
N. Special Note: Check to see if bread is done baking after about 60 min. [full baking time is 78
min.] If it is dark, pulled away from the sides of the pan and echoes when tapped, it is done.
O. When baking cycle is complete, LED light will blink, a 10 beep signal will sound, and the window
will read 00:00.
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P. Press Stop Button
1. Pull out bread pan with hot pads.
2. Shake bread out of pan over a wire rack. Cool about 20-30 minutes.
3. Slice when cool. If paddle wasn't removed from batter, cut it out of the bottom
carefully.
4. Freeze any bread not eaten soon as our breads dry out quickly.
Q. Unplug machine.
Tips From Genevieve
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Using the Breadman Bread Machine - Tip 1
Follow directions on the back of the mix except I used 2 eggs and 2 egg whites (3/4 cup of egg)
I also use dough enhancer
On the Breadman Ultimate…
Using the Custom Settings mode I programmed:
3 minutes - kneading 1
12 minutes - kneading 2
90 minutes - rising time
NO Punching
NO 2nd or 3rd rising
52 minutes - baking time
The loaf came out beautifully. Even top and evenly browned. The inside of the bread didn't have
any holes or imperfections. The sides were a bit caved in, but it did not affect the loaf much and
there may be a solution for that. I will have to work on it. The loaf made approximately 12 large
size slices of bread. They are large enough that my daughter probably will only need 1 slice for a
1/2 sandwich in her lunch.
The total program from start to finish was 2:37 minutes not including cooling time.
So, overall I am happy with the breadmaker. I think I'll keep it.
Good Luck,
E-mail: glutenevolution@earthlink.net
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Beth Kassis
El Dorado Hills , CA
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Using the Breadman Ultimate Plus Machine - Tip 2
Please note: if you do not have this type of bread machine, settings may differ.
Breads from Anna™ Gluten Free Bread Mix (20.75) oz
Step One: Warm your liquids to “baby bottle warmth” in microwave. Follow package
instructions (*I use milk instead of water)
Step Two: Crack eggs into liquid mixture, gently beat. Use room temp eggs, or warm again in
Microwave to “baby bottle warmth temp.”
Step Three: Add remaining ingredients according to package instructions except increase the oil
to 1/3 cup olive oil, coconut oil or butter. Increasing oil makes your bread moister, it stays fresh
longer, and it also helps during the mixing process.
Step Four: Add all of the dry ingredients last. Take the paper yeast packet and use it to gently
spread out flour evenly, then create a trench in the center and pour your yeast into the trench.
Step Five: Choose the “Whole Wheat Rapid Med 2lb Loaf” setting (2:20)
Step Six: After you have chosen a setting, simply press start. It is wise to check on your bread
during the kneading process and scrape the sides if there is any flour not getting mixed in. After
the 2 nd kneading cycle, you can reach in and remove paddle. (*use wet hands when removing
paddle to prevent dough from sticking to your hands.) Then spread your dough back evenly
around pan with spatula. This creates a nicer baked loaf without the paddle mark.
Step Seven: When baking cycle is complete, allow the bread to remain in the bread maker for an
additional 15 min. after the beeper goes off. This triggers the automatic temperature reduction
phase called the “keep warm” feature. This phase slowly lowers the temperature of the bread to
keep it from getting soggy during cooling. I've found that by leaving it in here the extra 15 min. it
finishes cooking it perfectly on the inside, while gently browning the outside.
**BE AWARE: Letting your bread remain in the bread machine too long after beeper goes off
can cause the sides of your bread to shrink in, creating a still edible, but funny looking hour
glass shaped loaf.
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