![]() ![]() It is best to bake it when the rise looks just less than the "perfect" height, otherwise the dough may end up spilling over the edge. It is important to not let the bread rise too much before baking it.I have used sparkling mineral water in place of regular water, but have found that both yield similar results.Millet, buckwheat or oat flour can be used in place of sorghum flour.I have done it both ways without any issue. ![]() You can also simply add the dry active yeast to the dry ingredients and whisk together and simply add the 1 ½ cups warm water and the honey to the bowl with the rest of the wet ingredients. It is not necessary to proof the yeast.Depending on your environment, the dough may take longer than an hour to rise.Because the Pullman pans have much taller sides than standard loaf pans, do not let it rise above the edge of the pan. For the tall Pullman style pans, let the bread proof until doubled in size.In this case, simply monitor how high the dough has risen in the pan, making sure that the center of the loaf does not rise more than ¼" above the edge of the pan. This recipe works in different sized loaf pans: 5 x 9, Pullman tall style pans, 4 x 11.5 long pans.The most important thing is that the dough only go through ONE proof/rise before baking. Yes! Be sure to check the manual for your bread maker as it may come equipped with a gluten-free setting.Make slight adjustments to the recipe as needed, adding a bit more water or tapioca starch or brown rice flour to achieve the correct dough consistency. The volume measurements are approximate.These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour. ![]()
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