Please note that all of the tips we offer are based on testing we have done with Breads From Anna mixes. If you are using another recipe please contact the company for the brand of mix or cookbook author to get help resolving any issues you may be having.
Always use large eggs.
When using the oven method, the flat paddle that comes with your mixer gives the best results when mixing the dough.
Because of fluctuating moisture levels in gluten-free flours, you may find that occasionally the bread will sink. If you find your yeast breads sinking, decrease liquid by 3 tablespoons.
When baking Breads From Anna® in a silicon pan, following the "oven method" on the package, the silicon pan may yield a loaf with a slightly crisper crust than the oven method. The soft nature of the silicon allows the sides of the pan to move as the yeast batter expands. The resulting loaves don't rise as high as they otherwise might and are "chubbier" in appearance. The sides of the loaf also bake a little irregularly.
When using a convection oven, bake at 325-330 degrees. If your oven has a pulse setting, this is best.
For oven method, use heavy weight non-stick loaf pans. Aluminum is not recommended.
For most bread machines the dark crust setting gives the best results on all the bread varieties.
If using a bread machine, gather equipment and wet ingredients in advance. It is also critical to put ingredients in proper order; wet in the bottom of the baking pan and dry on top. Please review the bread machine setting for different brands of bread machines listed on this page as a guide. Always review the manufactures recommendations.
When letting bread rise make sure the location is not too warm; do not rise inside a warm oven. If the bread is forced to rise in too warm an environment, it can create large air pockets and not bake correctly. If the area the bread is placed in to rise is too cool it will take a very long time to rise.
Always use large eggs. If the large eggs appear small and the whole egg and two eggs whites do not equal 2/3 to ¾ cup, either add an extra egg white or use jumbo eggs.
If using egg replacer, we found the following recipe works well for this mix: Mix 3/4 cup coconut milk and 2 heaping teaspoons of baking powder; this will equal the egg amount needed for any of our sandwich breads. Also note, Baking Powder can have cornstarch in it. You can make your own by combining 1/3 cup baking soda, 2/3 cup arrowroot and 2/3 cup crème of tartar.