T-FAL User Manual

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INGREDIENTS

Gluten-free flour. There are a great number of so-called “non-bread” flours (which do not contain gluten).

The most widely known are buckwheat, rice (white and brown), quinoa, corn, chestnut and sorghum flours.

To attempt to recreate the elasticity of gluten, it is crucial to mix together several types of non-bread flours

and to add thickening agents.

Thickening agents. To obtain a proper consistency and to try to imitate the elasticity of gluten, you can

also add xanthan gum and/or guar gum to your dough. These ingredients are used as thickeners, stabilizers

and emulsifiers in the agri-food industry.

Ready-to-use gluten-free mixes. These make it easier to bake gluten-free bread because they contain

thickenersandhavetheadvantageofbeingguaranteedtocontainnogluten;somearealsoorganic.Notall

brands of ready-to-use gluten-free mixtures deliver the same results.

Fats and oils.Fatsmakethebreadsofterandprovidemorefavor.Italsostoresbetterandlonger.Too

much fat slows down rising. If you use butter, cut it into tiny pieces so that it is distributed evenly throughout

thepreparation,orsoftenit.Youcansubstitute1tablespoonbutterfor1tablespoonofoil.Donotaddhot

butter. Keep the fat from coming into contact with the yeast, as fat can prevent yeast from rehydrating. Do

not use low fat spreads or butter substitutes.

Eggs.Eggsmakethedoughricher,improvesthecolorofthebreadandencouragesthedevelopmentofthe

soft, white part. If you use eggs, reduce the quantity of liquid you use proportionally. Break the egg then slowly

add the liquid until you reach the quantity of liquid indicated in the recipe. Recipes are designed for one 1.5

ouncesizeegg;ifyoureggsarebigger,addalittleflour;iftheyaresmaller,uselessflour.

Milk. Recipes use either fresh or powdered milk. If using powdered milk, add the quantity of water stated in

therecipe.Itenhancestheflavorandimprovestheshelf-lifeofthebread.Forrecipesusingfreshmilk,youcan

substitute some of it with water but the total volume must equal the quantity stated in the recipe. Low-fat or

fat-freemilkisbesttoavoidbreadfromhavingtoodryofatexture.Milkalsohasanemulsifyingeffectwhich

evens out its airiness, giving the soft, white part a better texture and appearance.

Water. Water rehydrates and activates the yeast. It also hydrates the starch in the flour and helps the soft,

white part form. Water can be totally or partially replaced with milk or other liquids. Use liquids at room

temperature, except for gluten-free breads that require the use of lukewarm water (approximately 95°F).

Flour. The weight of the flour varies significantly depending on the type of flour used. Depending on the

quality of the flour, baking results may also vary. Keep flour in a hermetically sealed container, as flour reacts

to fluctuations in atmospheric conditions, absorbing moisture or losing it. Use “strong flour”, “bread flour” or

“baker’s flour” rather than standard flour which is not adapted for breadmaking. Adding oats, bran, wheat

germ, rye or whole grains to the bread dough will give a smaller, heavier loaf of bread. If you are using

special flour blends for bread, brioche or rolls, do not exceed 1.5 lbs. of dough in total. Sifting the flour also

affects the results: the more the flour is whole (i.e. the more of the outer envelope of the wheat it contains),

thelessthedoughwillriseandthedenserthebread.Youcanalsofindready-to-usebreadpremixesinthe

grocerystore.Followthemanufacturer’sinstructionswhenusingthesepreparations.Usually,thechoiceof

theprogramwilldependonthepreparationused.Forexample:Wholewheat-Program5.

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User Manual - Page 27