FeaturesAug/Sep 2014 Issue

A Lofty Loaf

A Lofty Loaf

Anxious about making homemade bread? With a bread machine, there’s no knead!

Indeed, for ten years, finding a decent gluten-free yeast bread was impossible. All my attempts turned out crumbly, flat and dense. Then one day, gluten-free bakers discovered that a pinch of xanthan or guar gum put back some of the elasticity missing in gluten-free flours. These gums, which were used in chewing gum and ice cream, became the darlings of gluten-free baking, adding structure and stretch to gluten-free dough. “Miracle” and “breakthrough” are two words that come to mind.

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