Do the recipes in Gluten-Free Baking Classics for the Bread Machine work with the Zojirushi Home Supreme Breadmaker BB-CEC20 and the Virtuoso BB-PAC20?
Gluten-Free Baking Classics for the Bread Machine was written for the Zojirushi Home Supreme Breadmaker BBCC-X20; it was the only Zojirushi model sold at time (in 2008). The recipes I developed also worked on an older model, the V20 (which worked exactly the same way as the BBCC-X20). The BBCC-X20 machine makes a beautiful two pound loaf. Here is a picture-
Although my publisher requested that I develop and test recipes for only this one machine, I had more than ten field testers and several of them used other machines, including Breadman, Oster, and Cuisinart. In fact, many people have written to me or posted reviews on Amazon to say they have successfully used the recipes in my book with other machines.
Two years after my book was published, the Zojirushi Home Supreme Breadmaker BB-CEC20 replaced my model, but it is the exact same machine as the one I used in the book with a few cosmetic changes.
The Virtuoso Breadmaker BB-PAC20 came out several years later. However, it works in a slightly different way then the three machines mentioned above. (Agate Publishing, my publisher for this cookbook, has no current plans to release an updated edition.)
Unlike the other three models (my model, the V20, and the BB-CEC20), the Virtuoso BB-PAC20 heats up from the top and bottom. The people at Zojirushi tested it with my recipes and said it worked with both the GLUTEN-FREE and the HOMEMADE setting. However, I’ve heard from several people who said they had issues with their breads sinking slightly in the middle and/or rising and then falling slightly.
If you want to use the Zojirushi Virtuoso with the recipes in my book, I can offer the following suggestions based on correspondence I’ve had with people who have written to me. You can follow the recipe as written first. Or throw caution to the wind and try some of the suggestions right away.
1. I recommend trying the HOMEMADE setting first (before the GLUTEN-FREE setting). But because the Virtuoso heats up from the top and bottom at the same time, you might need to reduce the Rise 3 time to 25 – 30 minutes (instead of 45); otherwise your bread can rise too fast and/or too much. If your home is cold, you might only need to reduce it to 30 – 35 minutes. You might also need to reduce the Bake time to 55 – 60 minutes (instead of 70), but first try it with just the reduced RISE 3 time.
2. If you find that your bread rises too fast and then sinks, you might also try using cooler liquids (under the 65º – 75º F temperature called for in my recipes). In fact, you could try liquids directly from the refrigerator.
3. If the bread sinks a little, you might also find that you need to add one extra tablespoon of bread flour mix. Breads rise faster in the Virtuoso than in the BBCC-X20 and CEC20. A fast rise can cause the loaf to sink. As a result, the bread might need that little bit of extra flour so that it will be a bit heavier. But take note: you may find that you don’t need the extra flour if your bread is too dry and dense.
Also, make sure that you aren’t spooning the flour into the measuring cup too lightly when you make the flour mix and when you measure for the recipe. Dump it – don’t sprinkle it in. You might be inadvertently using a bit less flour than you need because the flour is so aerated. In other words, you might need to add a second tablespoon of flour—– if you were spooning it into the measuring cup too lightly.
4. Ultimately, if you find your bread is still rising too fast, reduce the amount of yeast a bit to 1 3/4 – 2 teaspoons.
Also, what kind of yeast are you using? My testers and I all had the best results with Red Star. None of us were able to get a well-shaped loaf with SAF. Moreover, Fleischmann’s yeast used to work as well as Red Star in my recipes, but in the last four years when I try it, I’ve had some problems with the rise.
Can you make some suggestions for troubleshooting problems when using a non-Zojirushi bread machine with the recipes in Gluten-Free Baking Classics for the Bread Machine?
Most of the problems people have seem to concern the rise – either the loaf sinks a bit in the middle, or it rises too fast and then falls a little. I typically suggest that both of these issues can be addressed by trying Steps 2 thru 4 above.