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36
[1 Basic]
[14 Gluten Free]
(gluten free bread mix /
wheat free bread mix)
:
Timer cannot be used
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The raisin nut dispenser does
not operate on the Gluten Free
program.
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Put any additional ingredients
directly into the bread pan at
the start.
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You can bake gluten free cakes
following our recipes on P. 44–47
by substituting gluten free plain
flour for standard plain flour. If
self-raising flour is required also
add 1 tsp of gluten free baking
powder.
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You can purchase gluten
free bread mix at:
•
Pharmacies
•
Health food shops
•
Major supermarkets
Note
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Making gluten free bread is very
different from the normal way
of producing bread in the Bread
Maker. Please read through the
guidelines on the right.
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Please consult flour
manufacturers for detailed
information.
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As a result of consistency some
flour may remain on the sides of
the loaf, but this is normal.
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Wait for the loaf to cool
before slicing it for the better
performance.
Gluten Free Recipes
Before making gluten free bread
n
Consult your doctor and follow the guidelines below!
If you make gluten free bread as part of
dietary therapy, it is important that you
avoid cross-contamination with flour that
does contain gluten.
Please take particular care when washing
the bread pan and the kneading blade,
etc.
You can order extra bread pans and kneading
blades at the following:
•
Panasonic Accessory Shop: 0844 8443899
•
Direct Online:
https://www.pas-europe.com
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It is made differently to other types of bread!
The order of putting in ingredients is
different
Please put in the ingredients in the following
order so that the gluten free bread mix is well
mixed. (The wrong order may result in poor
rising)
Water, salt, fat
gluten free bread mix
The outcome differs depending on the
type of flour
The recipes on the right have been developed
with particular types of bread mix, and so the
final outcome may differ depending on the
actual bread mix used. (There may be greater
variation with wheat free bread mixes.)
If kneading blade becomes embedded in
bread
Due to their consistency, the kneading blade
will often become embedded in Gluten and
Wheat Free Bread loaves. Wait for the loaf
to cool (to avoid burning your hands), before
removing the blade by pressing on the base of
the loaf and manipulating it out gently to avoid
damaging the loaf.
Consume within two days
Store your finished bread in a cool, dry place,
and consume within two days. If you cannot
finish it all in time, cut it into slices, place in a
freezer bag and into the freezer.
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Flavoured Gluten Free Loaves
Use one quantity of chosen mix and add the following ingredients to your bread pan to produce the loaf of
your choice.
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Select Medium crust unless otherwise stated.
Spicy Fruit Loaf
•
100 g (4 oz) mixed fruit
•
2 tsp cinnamon
Date & Raisin Loaf
•
juice of 2 oranges (made up to the quantity of
water required), placed in the bread pan before
gluten free mix
•
2 tsp mixed spice
•
150 g (5 oz) chopped dates
•
100 g (4 oz) raisins
•
rind of 2 oranges
Maple & Pecan Loaf
•
2 tbsp Maple syrup
•
50 g (2 oz) Pecans
Five Seeds Loaf (Dark Crust)
•
1 tbsp linseeds
•
2 tbsp sesame seeds
•
1 tbsp pumpkin seeds
•
1 tbsp poppy seeds
•
1 tbsp sunflower seeds
Sundried Tomato & Parmesan Loaf
(Dark Crust)
•
50 g (2 oz) parmesan cheese grated
•
50 g (2 oz) sundried tomatoes in oil, drained and
chopped
SD-2511_UK.indd 36 2015/01/09 15:29:33
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