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Questions About How To Use A Zojirushi

Guest Chrisbee

By Guest Chrisbee
in Gluten-Free Recipes & Cooking Tips

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Guest Chrisbee
Guest Chrisbee
Posted

My husband bought me a Zojirushi which just arrived yesterday. I set the homemade cycle to:

Warm - 10

Knead - 18

Rise 1 - Off

Rise 2 - Off

Rise 3 - 55

Bake - 55

These are the times that were suggested on this board.

I am going to try using the GFP Favorite Sandwich Bread Bulk Mix and later Lorka's Flax Bread.

My questions are, will this setting work for both the Sandwich Bread and Lorka's?

Do I need to change the settings for different gluten-free bread recipes or will this pretty well cover them all?

Does anyone reach in and take out the paddles after the kneading is done? Are they easy to get out or does it make a mess?

Should I put a little vegetable oil on the posts that hold the paddles (read that on Amazon)?

Thanks for any help at all!

Christi

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luv2cook Rookie
luv2cook
Posted
My husband bought me a Zojirushi which just arrived yesterday. I set the homemade cycle to:

Warm - 10

Knead - 18

Rise 1 - Off

Rise 2 - Off

Rise 3 - 55

Bake - 55

These are the times that were suggested on this board.

I am going to try using the GFP Favorite Sandwich Bread Bulk Mix and later Lorka's Flax Bread.

My questions are, will this setting work for both the Sandwich Bread and Lorka's?

Do I need to change the settings for different gluten-free bread recipes or will this pretty well cover them all?

Does anyone reach in and take out the paddles after the kneading is done? Are they easy to get out or does it make a mess?

Should I put a little vegetable oil on the posts that hold the paddles (read that on Amazon)?

Thanks for any help at all!

Christi

Another member says that those settings are suggested for GFP bread mixes. I have also used this cycle, worked fine. I have also successfully used the QUICK WHOLE WHEAT setting on my Zo. Try both settings, both only allow for one rise, essential for gluten-free breads. Good luck!

Also, lots of other people on the boards DO take out the kneading paddles after the kneading cycle. Just wait for the paddles to stop, when the rise cycle begins. Reach in and take them out, then smooth over dough with a rubber spatula. the paddles leave unattractive formations, and I do agree removing them makes for a more attractive bread. I just love my Zo. I have also oiled the posts, bread slides right out.

Guest Chrisbee
Guest Chrisbee
Posted

Thanks for the advice. I made the GFP bread and it turned out great. Much nicer than when I make it with my mixer and bake it in the oven. I didn't read your post until after it was rising, so I didn't take out the paddles. I'll try that next time. I also didn't smooth over the top, but it didn't look too bad, in fact it wasn't mishapen and cracked like when I make it in the oven. Now I'm anxious to try the other recipe!

I was a little nervous to get a new breadmaker. We just went gluten-free a couple of months ago and before that I had used my West Bend for wheat bread at least twice a week. I loved it, but they no longer make it. I was afraid I wouldn't like another brand, but this first loaf is pretty darn good!

Christi

luv2cook Rookie
luv2cook
Posted

I don't really buy mixes, although they are very convenient. From what I have learned from others on the forum is that you can still use a lot of your older recipes, just compensate. Know that you must use things like xanthan or guar gum for structure in cooking and baking without the function of gluten as in wheat flours. And, it takes more than one flour to make things with, like I discovered when I tried making pasta yesterday, and it was a disaster. Need more practice. Or, I'm trying another recipe. Patience does pay off, though. I am glad you found a successful bread for your home. I was so happy when my bread turned out great, I nearly cried. I made vegan french toast, and DH was estatic. Perhaps one of these days, I will TRY a bread mix or two. I live right by the Bob's Red Mill, so I bought 25 lb bags of stuff: tapioca flour, brown rice flour, cornstarch, potato starch, garbanzo bean flour, sorghum flour... I have plenty of flour to play with until I "get it right" with a recipe. Oh, and a case of guar gum I keep in the freezer.

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