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39
GLUTEN FREE BREADS
BASIC GLUTEN FREE BREAD
INGREDIENTS 1KG
Luke warm water 520ml
Oil 80ml
Eggs 3 large
White vinegar 1 teaspoon
White rice flour 300g
Brown rice flour 150g
Besan or soy flour 70g
Arrowroot 150g
Organ gluten substitute 1 tablespoon
Xanthan gum 2 teaspoons
White sugar 3 teaspoons
Salt 1 ½ teaspoons
Yeast: active dry 3 teaspoons
METHOD
1. Place first 4 ingredients into baking pan
in order listed.
2. Combine remaining ingredients in a
large bowl; mix well then transfer into
baking pan wipe any spills from outside
of the pan.
3. Place bread pan into the bread maker
and close the lid.
4. When the beeper alerts you that the
fruit and nut dispenser has dispensed
open lid – DO NOT turn bread maker
off; use a plastic spatula and carefully
scrape down sides of tin, mix in the
same direction as the blade turning until
ingredients are well combined, replace
lid and continue with cycle.
NOTE
Batter should resemble a thick batter.
If necessary add 1–2 tablespoons of
rice flour or water.
5. Leave to cool in bread pan for 5 minutes
before turning out onto a wire rack
to cool.
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