A guide to successfully using our
gluten-free bread mixes with a bread machine
MIXES "LA MICHE ANGÉLIQUE" and "LE CAMPAGNARD"

Machine à pain


Want to make gluten-free bread in your bread machine? We tested several brands and models of bread machines. As the settings of the cycles vary from model to model, the success of the La Miche Angélique and Le Campagnard gluten-free bread mixes vary according to different models. We therefore strongly suggest these models, in order to guarantee a great result.

Sometimes, depending on the bread machines, adding one or two eggs will be essential to the ideal bread. This detail will be clearly specified. However, for all bread machines, if you add an egg to the recipe, you will get a higher bread, a lighter and airier crumb and a more golden crust. Always make sure, however, that you figure in the addition of the beaten egg to the water when measuring the appropriate temperature. As more machines are tested, we will display the results.

Video : Making gluten-free bread with a bread machine:


WATER TEMPERATURE

IMPORTANT: Respect the water temperature required for the different models.

It is strongly advised to weigh water rather than measure it, as gluten-free accuracy is paramount and only 10 grams of water can make a huge difference. .


INGREDIENTS

Here's the basic recipe that applies to all models:

  • 1 box of our bread mix (optional) : Le Campagard or La Miche Angélique
  • 360 g (1 1/2 cups) water: temperature indicated below
  • 2 tbsp (30 ml) organic olive oil
  • 2 tbsp (30 ml) maple syrup or organic honey
  • 1 tsp (5 ml) organic cider vinegar
  • 1/2 teaspoon (2.5 ml) instant yeast (Lallemand or Fleishmann's)

PREPARATION

  1. Place liquid ingredients (water, oil, maple syrup or honey and cider vinegar) at the bottom of the bread pan. Put the bread mixture ("La Miche Angélique" or "Le Campagnard") on top, make a well in the center and add the yeast (respect the measurement).
  2. Press ON to start the cycle. At the first kneading, you can use a spatula to remove the flour that sticks to the sides of the mould.
  3. Remove at the end of cooking and allow to cool on a wire rack. Wait a minimum of 2 hours before slicing the bread. Cool the bread well before putting it in a plastic bag (8 to 10 hours). Cover with a dry cloth during this cooling time.

 

Gluten-free breads - Bread machine settings

OPTIONS ON TESTED MODELS

Black and Decker: Model B1500
Program to use for this model:
Cycle for white bread with fresh milk
Water temperature: Between 18° C and 20° C
(Added a beaten egg is ESSENTIAL for success)

Black and Decker Model B1561
Program to use for this model:
Menu: Basic
Crust: Dark
Bread size: 2 lbs
Water temperature: 3° to 4° C - cold water from the refrigerator (add a beaten egg if desired for an airier crumb).

Black and Decker Model B2000
Program to use for this model:
Menu: Basic
Crust: Dark
Bread size: 2 lbs
Water temperature: 3° to 4° C - cold water from the refrigerator (add a beaten egg if desired for an airier crumb).

Black and Decker Model B2200
Program to use for this model:
Menu: 1 (basic)
Crust: Dark
Bread size: 2 lbs
Water temperature: 20° to 22° C (add a beaten egg if desired for an airier crumb).

Black and Decker Model: B2300
Program to use for this model:
Menu: 6
Crust: Dark 
Bread size: 2 lbs
Water temperature: 24° to 26° C (addition of 2 beaten eggs ESSENTIAL for success)

Black and Decker Model B2500C
Program to use for this model:
Menu: 1 (Basic)
Crust: Dark
Bread size: 2 lbs
Water temperature: 26° to 28° C (addition of a beaten egg for an airier crumb).

Black and Decker Model: B6000C
Program to use for this model:
Menu: 4
Crust: Dark
Bread size: 2 lbs
Water temperature: 20° to 22° C (addition of 2 beaten eggs ESSENTIAL for success)

Breville Model BBM800XL
Program to use for this model:
Menu: basic
Crust: dark
Bread size: 2 lbs
Water temperature: 27° to 28° C (addition of a beaten egg for an airier crumb).

Cuisinart Model 200C
Program to use for this model:
Menu: 8 (low in carbohydrates)
Crust: Dark
Bread size: 2 lbs
Water temperature: 27° to 32° C  (addition of a beaten egg essential for success)
When kneading for the first time, scrape the edges of the mould with a spatula so that the dough is well mixed.
Before the last rise, move the dough, because dough tends to accumulate on the blade with this machine.

Hamilton Beach , Model 29882C or 298821
Program to use for these models:
Menu: 1 (basic)
Crust: Dark
Bread size: 2 lbs
Water temperature: 20° to 22° C  (addition of a beaten egg for an airier crumb).

Hamilton Beach: Artisan Dough and Bread Maker model:  Model  29885C
Program to use for this model:
Water temperature: Between 16° C and 18° C
Cycle 1
2 lbs bread
Dark Crust

Oster: Model 5838-33
Program to use for this model:
Water temperature: Between 20° C and 22° C
Cycle 1
2 lbs bread
Dark Crust

Sunbeam: Model 5891-33
Program to use for this model:
Water temperature: Between 20° C and 22° C
Cycle 1
2 lbs bread
Dark Crust

Sunbeam: Model CKSBBR9050-033
Program to use for this model:
Water temperature: Between 18° C and 20° C
Cycle 1
2 lbs bread
Dark Crust

Sunbeam: Model 900G
Program to use for this model:
Water temperature: Between 16° C and 18° C
Cycle 1
2 lbs bread
Dark Crust

West Bend Hi-Rise Model 41300
Program to use for this model:
Menu: Basic
Crust: Dark
Bread size: 2 lbs
Water temperature: 24° C to 26° C (addition of 2 beaten eggs ESSENTIAL for success)
At 2 hrs 15 min(48 minutes before the end), open and even out the bread very quickly with a wet spatula dipped in hot water.