Tips for Great Tasting, Beautiful Bread!

1. Have ingredients at room temperature; check expiration date on yeast

2. Have all ingredients measured and on one side of workspace before beginning. To avoid errors …as you add each ingredient, place on opposite side of workspace.

3. Use standard measuring utensils; measure correctly (whisk, spoon, level…)

4. Use proper type/size pan. Nonstick (gray, not black) is better than glass or shiny aluminum. Generously grease (and flour, if desired). (8 x 4-inch = 1 lb.; 9 x 5-inch = 1 1/2 lb.)

5. Select recipe based on fiber and nutrition and your likes and dislikes:

a. Use your favorite recipe and "boost" fiber and nutrition with rice bran or polish, sorghum bran, hemp seed, flaxmeal, potato flour, almond or pecan meal.- start slowly, add 1-2 tablespoons per loaf––increase to 1/4 cup later.

b. Choose recipe with flours from bean, sorghum, or less well-known gluten-free grains of quinoa, amaranth, or millet (from uncontaminated sources).

6. Check oven temperature with oven thermometer.

1. Proof yeast in warm liquid (110º). Use heavy-duty mixer (300 watts), regular beaters.

2. Beat for 2-3 minutes so xanthan gum ‘sets up’ and air is incorporated.

3. Dough should fall gracefully off beaters in "globs", rather than clinging firmly or dripping. Some describe the proper consistency as "fluffy frosting" or stiff cake batter.

4. Smooth dough in pan with wet spatula for smoother crust and more even rising.

5. Cover with foil tent, let rise in warm place (75-80º)

6. Dough should rise no higher than top of pan. "Oven-spring" will cause dough to rise

even higher while baking.

1. Preheat oven. Bake for specified amount of time…don’t under bake.

2. For crisper crust, place risen bread in COLD oven, then turn on to desired heat. (This

works especially well for bagels, breadsticks, etc….but also for loaves.)

3. Cover with foil tent after 10 minutes to avoid over-browning. Don’t open door again.

4. A properly baked loaf sounds crisp and hard when tapped with fingernail.

5. I prefer smaller baking pans (8 x 4-inch) or French loaves or baguettes because the

dough bakes more quickly and evenly. Use parchment paper on perforated pans.

6. After baking, cool in pan for 5 minutes then turn out on wire rack.

7. When thoroughly cooled, slice with serrated knife or electric knife.

8. Slice, wrap, and store in freezer or refrigerator.

• Cornstarch or corn flour "smoothes" crust • Potato flour adds "tooth" (1 tsp. per cup flour)

• Potato starch "lightens" • Dairy (whey, milk, powder) smoothes crust and feeds yeast

• Soy lecithin makes finer texture • Soy milk may darken loaf • Eggs "leaven" bread