Blog

How To Customize Your Zojirushi Bread Machine Baking Settings for Gluten Free Baking

Please Note:  These directions apply only for machines older than 2 years.  If you have a new machine, it will have a gluten-free setting and you won’t need to follow these steps. Press the Select Course button until you see "Homemade Setting" option Continue pressing the Select Course...

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How to Substitute Actual Pumpkin for Canned In Our Recipes

Making pumpkin puree from scratch (actual fresh pumpkin) is easy, and yes, you can definitely substitute the canned pumpkin for fresh pureed pumpkin on our recipes.  Substitute the same volume (1 cup fresh puree for 1 cup canned).  A 15 oz. can is approximately 1 3/4 c fresh....

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Using Egg Replacer in our Gluten-Free Baking Mixes

Many of our customers are not able to have eggs. Anna has a sister who is not only celiac but cannot have eggs as well. Here are a few suggestions she has tested herself and found work well instead of eggs. For the Original Bread Mix and the Corn & Dairy Free Bread...

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Using Your Leftover Bread

  Your leftover bread does not have to go to waste. Any of our traditional sandwich breads can be made into delicious croutons to add some crunch to your salad, or into bread crumbs for your favorite recipes. Season them as you would like, or use our Classic...

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Verifying Your Oven’s True Temperature

  If you are having difficulty with gummy centers or under-baked bread, I would suggest that you get an oven thermometer to test the actual baking temperature of your oven. For example, I recently traveled for a trade show and the oven I used, a fairly new one,...

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Success with Yeast Rising Breads

  If you are baking one of our mixes that requires yeast, here are some tips to help you bake successfully: When preparing the yeast mixture, make sure the temperature of the water is between 105-115 (if the water is too hot it will kill the yeast, not...

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Product Storage

Always store Breads from Anna® gluten-free mixes in a cool, dry location if it will be a while before you use them (mix has a two-year shelf life). Do not store in the refrigerator or freezer; a cupboard away from the heat of an oven is best. Baked...

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Preferred Oils

  We recommend using one of the following when oil is called for: light olive oil, avocado oil, grape seed oil or safflower oil. We do NOT recommend extra virgin olive oil for baking with our mixes as it is too fragile. If oil is not good or...

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Recommended Baking Pans

Metal is the best conductor of heat. Therefore, our preferred baking pans are metal, enamel-coated cast iron or Pampered Chef® stone pans. We absolutely do not recommend aluminum pans as they are poor conductors of heat (the bread burns on the outside and is gummy/not done on the...

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Tips for Preventing Cross Contamination

  by Kerry Doyle-Gundlach, MS, RD, LD When first diagnosed with celiac disease, or gluten intolerance there is so much to learn. You read books, magazines, blogs, websites, and every ingredient label. You ask questions at restaurants, family gatherings and potlucks hoping something is available that is gluten-free....

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