Mimi’s Low-Pro Machine Bread with Xantham Gum

Finally, I was able to come up with a recipe for low-pro machine bread that does not use any commercial baking mix. Yippee! The only « special » ingredient is Xantham gum, which you can most likely find at your local health food store, as it is used in gluten-free baking. I suspect you can use guar gum instead, but the taste may be somewhat different. The recipe also calls for liquid lecithin, which you can probably omit (though I have never tried...), but it helps getting a moister dough. Regarding the choice of starch (wheat and potato), I believe you can use other combinations (e.g., wheat and corn) without affecting the overall texture of the bread, but again the taste might be different. I am using a Zojirushi bread machine (with the preheat cycle on) and I have been getting consistently good results with this recipe.

Note that the texture of this bread is more dense than regular American bread. It is more like those Eastern European breads made with Rye flour. This fine dense texture makes it easier to slice into thin slices and freeze. If you prefer a more fluffy dough, see the next recipe, which uses methycellulose instead of xantham gum.

Ingredients

v 1 ½ cup water.

v a bit of liquid lecithin (about 1tsp, no need to measure).

v 1 tbsp vegetable oil.

v 2 cups (240g) wheat starch (22mg PHE when from Dietary Spec.).

v 1 cup (120g) potato starch (8mg PHE).

v 1 tbsp psyllium dietary fibers (e.g., Metamucil or Konsyl). I prefer Konsyl as it is 100% psyllium without added sugar, and I prefer the taste.

v 1 tsp xantham gum.

v 2 tbsp Vance Dari free powder.

v 1 tsp salt.

v 2 tsp sugar.

v 2 tsp dry yeast (133mg PHE).

Total PHE : 163mg