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Thickening agents for gluten-free breads: To obtain a proper consistency and to attempt
to imitate the elasticity of gluten, you may add some xanthan gum and/or guar gum to your
preparations.
Ready-to-use gluten-free preparations: They make it easier to make gluten-free bread since
they contain thickeners and have the advantage of being completely guaranteed to be gluten-
free — some are also organic.
All brands of ready-to-use gluten-free preparations do not yield the same results.
Sugar: Don't use sugar lumps. Sugar feeds the yeast, gives a good flavour to the bread and
improves the crust colour.
Salt: It regulates the activity of the yeast and gives flavour to bread.
It must not come into contact with the yeast prior to the start of the preparation.
It also improve the structure of the dough.
Water: Water rehydrates and activates the yeast. It also hydrates the flour's starch and enables
the loaf to be formed. Water may be replaced, in whole or in part, by milk or other liquids. Use
liquids at room temperature, except for gluten-free breads, which require the use of warm
water (approximately 35°C).
Fats and oils: Fats make the bread fluffier. It will also keep better and longer. Too much fat
slows the rise of the dough. If you use butter, crumble it into small pieces or soften it. Do not
incorporate melted butter. Prevent the fat from coming into contact with the yeast, since the fat
could prevent the yeast from rehydrating.
Eggs: They improve the bread's colour and favour good development of the loaf. If you use eggs,
reduce the quantity of liquid accordingly. Break the egg and add the necessary liquid until you
obtain the quantity of liquid indicated in the recipe.
The recipes have been designed for a medium-sized egg of 50 g, if the eggs are larger, add
some flour; if the eggs are smaller, add a little less flour.
Milk: Milk has an emulsifying effect that leads to the creation of more regular cells, and therefore
an attractive loaf appearance. You may use fresh milk or powdered milk. If you use powdered
milk, add the quantity of water initially reserved for milk: the total volume must be equal to the
volume indicated in the recipe.
SPECIFIC INFORMATION REGARDING THE "PAIN & DÉLICES"
BREAD MACHINE:
CHOICE OF INGREDIENTS FOR YOGHURT
Milk
Which type of milk may I use?
You may use all types of milk (for example, cow's milk, goat's milk, sheep's milk, soya milk or
other plant-based milks). The consistency of the yoghurt may vary according to the milk used.
Raw milk, long shelf life milks and all milks described below are suitable for use in the appliance:
• Sterilised long shelf life milk: Whole UHT milk produces a firmer yoghurt. Partly skimmed
milk produces a less firm yoghurt. Alternatively, you may use partly skimmed milk and add 1
or 2 tablespoons of powdered milk.
• Whole milk: this milk produces a creamier yoghurt, with a thin "skin" layer on top.
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