Which Bread Maker?
All of the recipes on this website use the Panasonic SD-2501 bread maker. I bought it just over two years ago. I’ve used it twice a week since then and it has paid for itself twice over – the average materials cost of this artisan bread recipe here in Melbourne, Australia is $5. Store bought bread of this calibre would cost me $10+ per loaf.
A tip for using this bread maker:
Never scrub the inside of the bread tin – always use a soft cloth and minimal detergents. The life of the Teflon in the tin determines the life span of your machine.
Any preference on flour brand?
I choose to use Orgran Self-Raising Flour as it is organic, gluten free, dairy free and made in a dedicated GF plant.
What is an “Alternate Recipe”?
The overall flavour and texture in these bread recipes is very easily influenced by the type of liquids / dry components you put in – right down to the eggs you use. I’ve had an absolute ball messing around with combinations and flavours, and I’ve listed a few of my favourites as Alternate Recipes. These all originate from the Basic Gluten Free White Bread recipe.
Go right ahead and experiment.
As I said, I’ve had a whole lot of fun messing around with the ingredients of this base recipe. I’m sure, however, that you’ll probably start to wonder what else can be done. Some lessons I’ve learned in my experimentation:
- The amount of Xanthan Gum is not negotiable. Its primary function is to stop the weight of the bread crushing itself into a solid block.
- If you’re going to add a dry component, try 50g of it plus 350g of self raising flour. Any more and I’ve found that the bread just gets more dense or it fails to rise in places.
- If you’re changing the wet component (aka the milk portion), be aware that any strong flavour will carry throughout the bread. Changing the type of oil used also reflects in the overall taste.