Instruction Manual

110
GLUTEN FREE
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
Dough 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.
NOTE
Organ Gluten Free substitute can be
purchased from good health food stores.