User Manual
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Recipes
Gluten free bread on Basic program
Menu ‘01’-‘XL’ Size-‘Dark’ Crust (2hr)
(OZ) (NZ)
Yeasted plain gluten free loaf
Water 430–450 mL
Oil (Canola/Sunflower)
1
⁄3 cup
Eggs (Medium) 3
White vinegar (not malt) 1 tsp
Brown rice flour 1 cup
White rice flour 1 cup
Arrowroot or tapioca flour 1 cup
Besan (chick pea) flour or soya flour
1
⁄2 cup
White or brown rice flour
1
⁄2 cup
Salt 1–1
1
⁄2 tsp
Sugar 2 tbsp
Xantan gum 1 tbsp
Dry yeast (not rapid rise) 2 tsp
Yeasted fruit gluten free loaf
Yeasted plain gluten free loaf (above) One batch
Brown sugar 3 tbsp
Cinnamon 1 tsp
Dried fruit 1 cup
Yeasted cheese gluten free loaf
Yeasted plain gluten free loaf (above) One batch
Grated cheese 1 cup
Yeasted seeded gluten free loaf
Yeasted plain gluten free loaf (above)
One batch
*
Water 450–480 mL
Seed mixture [sunflower, poppy, sesame,
soy grit, course polenta(corn), linseed meal
(L.S.A.)]
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 (NZ: milk powder) can be
added to any of these recipes. Yeast responds
to protein by adding cheese and/or powdered
milk (NZ: milk powder), 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.
Dough Recipes
[16 Basic] [17 Basic Raisin] [18 Whole wheat]
[19 Whole wheat Raisin] [20 Rye] [21 French]
[22 Pizza] [23 Brioche] [24 Speciality]
The Dough setting mixes and gives the dough it’s first rising before
you shape and bake it in your conventional oven.
: Timer cannot be used (except pizza)
Prepare your ingredients according to the recipe and select the correct menu. When
your dough is ready, shape it, allow it to rise, and then bake it yourself.
The maximum load of the Bread Maker is 600 g.
Dough recipes using 300 g of flour may be doubled.
When the DOUGH program has completed its operation, you may find that the
prepared dough is easier to shape if it is tipped onto a lightly floured board before
handling.
Example – making plain bread rolls
1
Shaping
Dough can be shaped into round rolls, plaits, knots, French
sticks, large or small cobs or put in a traditional loaf tin.
Rolls
Knot
Hedgehogs
(Coat with a beaten egg)
Raisins
2
Proving
Most recipes require the dough to be left to prove i.e. to be
left to rise after shaping, before the final baking. Generally
the dough should be left to prove in a warm place (at
approximately 30-35˚C) until the dough has doubled in
size.
Approximate proving time-Rolls 30-50 minutes, Whole
breads 50 minutes.
To prevent a hard dry skin forming, cover the dough with
a large polythene bag or cover with lightly oiled cling
film.
3
Glazing/Baking
Brush with milk, salted water, beaten egg or oil. Sprinkle
with poppy seeds, sesame seeds. Bake following recipe
guidelines.
Rolls
Select one of the following recipes and follow the method below.
Shape dough.
1
Place onto a greased baking tray and allow to prove until
2
doubled in size.
Brush with beaten egg.
3
Bake in a preheated oven at 180-200˚C for 10-20 minutes or
4
until golden brown.
Basic Dough
Menu ‘16’ (2hr 20min)
(OZ)
Dry yeast 2 tsp
Bread flour 475 g
Salt 2 tsp
Powdered milk 3 tbsp
Butter 45 g
Sugar 1
3
⁄4 tbsp
Water 300 mL
(NZ)
Surebake yeast 4 tsp
White flour 450 g
Salt 1 tsp
Milk powder 3 tbsp
Butter 4 tbsp
Sugar 1
1
⁄2 tsp
Water 270 mL
Wholemeal Dough 75%
Menu ‘18’ (3hr 15min)
(OZ)
Dry yeast 2 tsp
Whole wheat flour 370 g
Bread flour 125 g
Salt 2 tsp
Powdered milk 1
1
⁄2 tbsp
Butter 20 g
Sugar 1 tbsp
Water 360 mL
Bread improver, optional
1
⁄2 tsp
(NZ)
Surebake yeast 4 tsp
Wholemeal flour 330 g
White flour 120 g
Salt 1 tsp
Milk powder 2 tbsp
Butter 2 tbsp
Treacle 1 tbsp
Water 330 mL
Gluten Free Recipes