Loading ...
Loading ...
Loading ...
34
Gluten Free Recipes
Gluten free bread on Basic programme
Menu ‘2’–‘XL’ Size–‘Dark’ Crust (2hr)
Yeasted plain gluten free loaf
430–450 mL
ѿFXS
3
1 tsp
1 cup
1 cup
1 cup
½ cup
½ cup
1–1½ tsp
2 tbsp
1 tbsp
Water
Oil (Canola/Sunflower)
Egg (Medium)
White vinegar (not malt)
Brown rice flour
White rice flour
Arrowroot or tapioca flour
Besan (chick pea) flour or soya flour
White or brown rice flour
Salt
Sugar
Xantan gum
Dry yeast (not rapid rise)
2 tsp
Yeasted fruit gluten free loaf
Yeasted plan gluten free loaf (above) one batch
Brown sugar 3 tbsp
Cinnamon 1 tsp
Dried fruit 1 cup
Yeasted cheese gluten free loaf
Yeasted plan gluten free loaf (above) one batch
Grated cheese 1 cup
Yeasted seeded gluten free loaf
Yeasted plan gluten free loaf (above)
one batch
* Water 450–480 mL
Seed mixture 3 tbsp
Important Notes:
1. Do not leave gluten free bread in for keep warm.
Remove bread from Machine when baking is
complete.
2. Always assist kneading 5–10 minutes into
kneading process. Lift lid (do not turn machine
off), with spatula mix to ensure all wet and dry
ingredients are combined, scrape down sides.
Test dough by lifting some on spatula. Dough
should fall slowly from spatula.
If too thin add 2–4 tbsp of rice flour.
If too thick, add 1–3 tbsp of water.
(It should look like a thick cake mix or stiff mashed
potato).
3. 3 tbsp powdered milk can be added to any of
these recipes. Yeast responds to protein by
adding cheese and/or powdered milk, therefore
the loaf will rise more.
4. Flour fluctuates in refining therefore water content
differs considerably. Very refined flour (e.g. rice
flour labeled rice starch) will not need as much
water as a more course flour (e.g. McKenzies).
You may need to cut water back 20–30 mL for
finer flour.
Loading ...
Loading ...
Loading ...