Instruction Manual

112
GLUTEN FREE
GLUTEN FREE CHOCOLATE
AND SOUR CHERRY
INGREDIENTS 1KG
Luke warm water 400ml
Oil 60ml
Eggs 3
White vinegar 1 teaspoon
White rice flour 375g
Brown rice flour 150g
Xanthan gum 1 tablespoon
Cocoa powder 30g
Soft brown sugar 100g
Soy milk or skim milk powder ¼ cup
Salt 1 teaspoon
Yeast: active dry 2 teaspoons
Dark choc, chopped 100g
Sour cherries, drained 100g
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.