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minutes into the knead. There is any unmixed dry ingredients use a plastic spatula and scrape down
the sides of the baking pan, and mix in the same direction as the blade is rotating.
•Do not use the Time Delay setting when making Gluten Free bread.
•Allow the bread to cool completely before slicing.
•It is normal for Gluten Free bread to be heavy and slightly dense in texture. These breads should be
at least 10-12cm in height and rich in flavour. For a lighter loaf you may reduce the salt quantity
to ½ teaspoon.
•Weigh all ingredients, including water for best results.
•Use metric measures for all dry ingredients.
•When using vinegar never use malt vinegar.
•Remove the baking pan from the baking chamber immediately after the bake cycle is completed.
•Never leave in for the Keep Warm function.
•Leave bread in the baking pan for approximately 7 minutes before removing onto a cooling rack.
Bread flour
• A blend of flours will give a better result and assist in browning.
• When using only rice flour you will get a pale crust on top, regardless of the cooking time.
• Both fine and course white rice flour works well.
• If using rice flour only you find your bread will go stale quicker when compared to using a blend of
flours. The addition of oil will help keep the bread fresh for longer.
5* Gluten free
Ingredients:
Water
Oil
Salt
Sugar
Milk powder
Gluten free
flour
YEAST
6* Rye Bread
Ingredients:
Water
Margarine
Salt
Molases
Carraway
seeds
Milk powder
Wholemeal
plain bread
flour
Rye bread
flour
Yeast
Small pan
750g
160 ml
290 ml
2 Tbsp.
2 Tbsp.
1 Tsp.
1 Tsp.
1 Tbsp.
2 Tbsp.
1 Tbsp.
1 ½ Tbsp.
2 Cups
3 Cups
1 Tsp.
1 Tsp.
Small Pan
750g
200 ml
300 ml
½ Tbsp.
1 Tbsp.
½ Tsp.
1 Tsp.
1 ½ Tbsp.
2 Tbsp.
½ Tbsp.
1 Tbsp.
½ Tbsp.
1 Tbsp.
320 g
400 g
120 g
160 g
1 Tsp.
1½ Tsp.
1000g
1250g
350 ml
430 ml
2Tbsp.
3 Tbsp.
1 ½Tsp.
1 ½ Tsp.
2 Tbsp.
3 Tbsp.
2 Tbsp.
2 Tbsp.
4 Cups
5 Cups
1 Tsp.
1.5 Tsp.
1000g
1250g
400 ml
500 ml
1 ½ Tbsp.
2 Tbsp.
1 ½ Tsp.
2 Tsp.
2 ½ Tbsp.
3 Tbsp.
1 ½ Tbsp.
2 Tbsp.
1 ½ Tbsp.
2 Tbsp.
480 g
160 g
1½ Tsp.
2 Tsp.
560 g
200 g
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