(2 – 5 ml) per 3 cups (750 ml) flour. It is a necessary ingredient for making bagel dough
Nuts, Seeds, Raisins – Add flavour, nutrition and texture to breads. May be added to just about any bread recipe where flavours are appropriate.
Powdered Buttermilk – A
Salt – Salt is a necessary part of a yeast bread recipe – it not only adds or enhances flavour, but it controls the yeast and aids in the rising of the dough. Table salt, sea salt or kosher salt can be used. Sea salt and kosher salt
are more flavourful, and if a recipe specifies their use, we suggest using the recommended salt.
Sweeteners – Granulated sugar, brown sugar, honey, molasses, maple syrup,
Vital Gluten Flour – A very
Whole Wheat Flour – Contains the wheat germ of the flour, giving it a higher fiber, nutritional, and fat content. Once thought of as “health food” breads that were heavy and dense, breads made with all or part whole wheat flour are the most nutritious and can be
Yeast – For most bread machine recipes, we recommend active dry, instant or bread machine yeast. The “Instant” type yeast is milled slightly finer and produced at lower temperatures resulting in fewer “dead” cells. It gives very
good results in the bread machine. Rapid rise yeast or quick rise yeast is specifically for the shorter/rapid/last minute cycles, as it helps to shorten the rising cycle – adding vital gluten as well will aid in its rise.
GLUTEN-FREE INGREDIENTS
To make
several commercial brands of
Brown rice flour – milled from the whole rice kernel, brown rice flour is high in fiber, vitamins and minerals. It is very versatile.
White rice flour – milled from polished white rice, white rice flour is also considered a very versatile flour in
Garbanzo bean flour – milled from garbanzo beans and high in protein, garbanzo bean flour imparts a rich and sweet flavour in baked goods when combined with other flours.
Garfava flour – milled from both garbanzo and fava beans and high in protein, garfava flour adds the needed protein to
Soy flour – milled from roasted soybeans and high in quality protein, soy flour has a characteristic nutty flavour. It is recommended to combine soy flour with other flours when baking.
Buckwheat flour – Buckwheat is not actually wheat at all. Buckwheat flour does have a high protein content and a nutty, assertive flavour. It should definitely be combined with other flours for baking.
Rye flour – Rye flour has a lower gluten (protein) content than its white and wheat counterparts. This means one must use white or wheat flours in
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