A few months ago, I bought a bread machine specifically to make GF bread. (A risky venture as I didn't cook or bake.) I was pleasantly surprised at how easy and tasty my first loaf was; but it was a little thicker and gummier than I liked. I used Pamela's Bread Mix http://www.pamelasproducts.com/products/baking-mixes/pamelas-gluten-free-bread-mix/.
Sooo, I tried a few other mixes (and my own combinations)--melchhhh, I didn't like any of them. Back to experimenting with Pamela's and researching sites/books.
Here's where I landed. Follow the standard recipe on the Pamela's bag with the following changes to HELP THE YEAST do its work better:
- use very warm (but not hot) water (yeast likes warmth)
- add additional 2 TBS of water (the extra water is for more moisture--too much will make the dough fall)
- whisk the liquids together
- add a small amount of sugar (Stevia, maple syrup, honey, or coconut sugar) to the liquid (extra food for the yeast)
- A tiny smidge more yeast (heaping vs. flat)
- Baste the top of the loaf with a little olive oil during the last rise and leave the top open the last 2-3 minutes of the baking (if the top crust is too hard, the yeast has a harder time working the dough)
DELICIOUS, soft and much lighter. Hope this helps and happy baking!
