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Sugar: DO NOT ADD MORE THAN LISTED IN THE RECIPE. Too much sugar will cause the yeast
to over-react causing the loaf of bread to be small and dense. Dried fruits also contribute sugar to
the bread dough. Honey may be substituted for sugar in equal proportions; reduce the liquid by
the same amount. Brown sugar may be substituted for white sugar in equal proportions.
Articial Sweeteners: are not recommended because the yeast cannot react with them.
Milk: Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dry milk in
equal proportions. Liquid milk 80°F/27°C may be substituted for water in equal proportions
for all bread Programs.
Gluten-Free Ingredients
All of the following ingredients can be found either in the baking or gluten-free section of your
local grocery store or in your local natural food market. They can also be easily found and
ordered online. There are several commercial brands of gluten-free, all-purpose our blends that
can be used successfully.
Almond Flour or Almond Meal: Finely ground almond our or meal adds protein, but is better left
for savory and sweet cakes rather than yeast breads. You can use either almond our or almond
meal, as long as it is nely ground.
Baking Powder: Baking powder is a combination of baking soda and acid, so this leavener
can be used in baked goods where there is no existing acid. Be sure to read the label because
some baking powders use starches to keep the compound dry, which may affect those with
gluten allergies.
Baking Soda: Baking soda is a chemical leavener that requires an acidic ingredient to activate.
Examples include brown sugar, buttermilk, yogurt, etc. Not only does baking soda provide lift
to your baked product, but it also improves browning.
Buckwheat Flour: Buckwheat is not actually wheat at all. Buckwheat our has a high protein
content and a pleasant nutty avor. It does need to be combined with other ours to produce
a baked item with good structure.
Cornstarch: Cornstarch is a way to add structure and stability to a gluten-free bread that is
otherwise provided by gluten. Use in moderation to avoid a very starchy and unpleasant avor.
Flax Seeds (ground): Ground ax seeds are nutritious and act as a binder to produce a stable
structure in baked goods.
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