There are many reasons why you want or need to convert most bread machine recipes into gluten-free recipes. It can be gluten intolerance, or gluten intolerance and allergic reaction to wheat or gluten itself.
Whatever the reason may be, gluten-free products are considered to be much healthier. Having a gluten-free lifestyle doesn’t mean you have to cut bread in your diet. You can still enjoy fresh and tasty bread.
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This can be possible by converting the conventional bread machine recipes to gluten-free recipes with some ingredient substitutions using the best gluten-free bread maker.
Best Gluten-Free Flour Substitutes
In converting most bread recipes to gluten-free bread recipes, one of the main substitutions you have to make is the flour. You can either buy a special gluten-free flour in the market or you can create your own gluten-free flour mixes at home.
Making your own gluten-free flour mix, however, is the most cost-effective choice and it helps you make sure you only use the ingredients you put in your mix. One of the most outstanding and delicious flour is the one made from rice. It can either be sweet, brown or white rice flour, you can make most bread machine recipes into gluten-free recipes.
Another choice for a healthier flour is the corn flour, potato flour, or the tapioca flour, which you can use in the best bread machine for gluten-free recipes. These can be found in most local supermarkets. Some exotic gluten-free flour is also available such as the coconut flour, sorghum flour, and the amaranth flour.
From these gluten flour substitutes, you can now make your own gluten-free flour mixes at home. For an all-purpose gluten-free flour blend, you can mix a half cup of rice flour, ¼ cup of tapioca flour or starch, and a ¼ cup or potato starch or cornstarch. This can be a great mix to convert most recipe to a gluten-free recipe.
For a high protein gluten-free flour mix, you can combine 1 ¼ cups of bean flour of your choice, 1 cup of cornstarch or potato starch, 1 cup of tapioca flour, and a cup of brown or white rice flour. This nutritious flour blend works best in most baked goods that require certain elasticity.
Best Alternatives for Milk to Make Gluten-Free Recipes
A cup of cow’s milk in most recipes can be replaced with the same amount of plain soy milk. Rice milk, fruit juice, water, coconut milk, goat’s milk, or even a hemp milk can also be a great alternative for the same amount of cow’s milk needed in a recipe.
Buttermilk Substitutes and Alternatives
For recipes that use buttermilk, you can have a lot of choices for its substitutions. You can use 1 cup of soy milk with 1 tablespoon of lemon juice or white vinegar for every cup of buttermilk in the recipe. Let this mixture stand for a few minutes until it slightly thickens before adding to the other ingredients.
A cup of buttermilk can also be replaced with the same amount of coconut milk. You can also substitute it with a 7/8 cup of rice milk, water, or fruit juice depending on what you prefer.
Best Alternatives for Yogurt
In recipes that call for a cup of yogurt, you can convert it into a cup of coconut yogurt or soy yogurt, soy sour cream, unsweetened applesauce or a cup of any fruit puree of your choice.
Best Substitutes for Butter
Butter in most recipes can be substituted to make a healthier gluten-free recipe. For every 8 tablespoons or 1 stick of butter, you can use 8 tablespoons or Spectrum Organic Shortening, 1 stick of Fleischmann’s unsalted margarine, 8 tablespoons of Earth balance Buttery Spread, or 8 tablespoons of either vegetable oil or olive oil. (Here’s some olive oil dispensers you may like)
To better reduce fat in replacing butter, you can substitute the 8 tablespoons of butter for 6 tablespoons of unsweetened applesauce and 2 tablespoons of the fat of your choice.
Eggs Substitutes to Make Gluten-Free Recipes
In order to convert a traditional bread machine recipe to a healthier gluten-free recipe, you can forgo the eggs and replace it with healthier options. For every large egg, you can substitute it with 3 tablespoons of unsweetened apple sauce or any other fruit puree and 1 teaspoon of baking powder.
A tablespoon of flax meal, chia seeds, or Salba seed added with 3 tablespoons of hot water can also be a great egg replacement. You can also choose an egg replacer and use it according to its package directions. Another one of the best egg substitutes is the mixture of 4 tablespoons of pureed silken tofu and a tablespoon of baking powder.
In a recipe that calls for more than two eggs, the pureed silken tofu is the best-suited substitute. In substituting one egg white in a recipe, you can use the dissolved 1 tablespoon of plain agar powder in 1 tablespoon of water instead.
Most egg substitutions can increase the moisture, you may also need to increase the baking time a little bit.
Substitutes and Alternatives for Nuts in Recipe
For converting bread machine recipe that calls for tree nuts or peanuts to a gluten-free recipe, you can make various suitable substitutions.
For every amount of peanuts or any tree nuts, you can replace this for the same amount of either toasted coconut, sunflower seeds, or toasted sesame seeds. You can also substitute it for the same amount of crushed cornflakes, crushed crispy rice cereal, crushed potato chips, or pumpkin seeds.
Guidelines in Using Xanthan or Guar Gum
The xanthan or guar gum is one of the secrets to a successful gluten-free baking using a bread machine. It gives the binding that is needed to give the baked bread the proper elasticity to keep it from crumbling.
In baking cakes, cookies, muffins, bars and other quick bread, a half teaspoon of xanthan or guar gum is enough to be added for every cup of flour. A teaspoon of the gum can also be added to every cup of the flour blend when baking yeast bread, pizza dough, and other yeast-based baked products.
However, when you buy a commercial flour blend, make sure to carefully read the list of ingredients. Some flour blends on the market already contain salt and xanthan or guar gum. If you are going to use this flour blend, then there is no need to add more gum.
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