Using The "Gluten Free" Program - Panasonic Bread Bakery SD-253 Manual

Using the "gluten free" program

Making gluten free bread is very different from the normal way of producing bread in the
.
®
It is very important if you are making gluten free bread for health reasons that you have
consulted your doctor and follow the guidelines below.
• This program has been developed especially for certain gluten free mix, therefore using your
own mix in this program may not produce such good results.
• When "gluten free" is selected, the details for the recipe on this page and the procedure on
page 16 must be followed carefully. (Otherwise, the bread may not turn out well.)
• The gluten free recipe on this page has been developed using commercially prepared
ORGRAN's Easy Bake gluten free bread mix.
It is advisable to use this mix for best results.
This is available through most large supermarket chains nationally and also through health
food stores or by mail order.
• The results may differ according to the type of mix.
Occasionally a loaf may have some flour remaining on the side.
• The bread should be stored in a cool dry place and used within 2 days. If you will not be
able to finish the loaf within that time it can be put into freezer bags, in convenient sized
portions, and frozen.
• It is very important to avoid cross contamination with flours that contain gluten if bread is being
made for dietary reasons. Particular attention must be paid to the cleaning of the bread pan
and blade as well as any utensils that are used.
Using ORGRAN gluten free mix
Water 430 ml
Oil 1 Tbsp
Bread mix 450N
Panasonic recommends the use of ORGRAN gluten free bread flour mixes.
For more information on ORGRAN's gluten free bread mixes, please contact the address below:
NATURAL FOODS
Division of Roma Food Products, 47-51 Aster Avenue, Carrum Downs, Victoria 3201
NOTE: For gluten free bread on basic program, see page 26.
15
Measure ingredients carefully according to the recipe on page 15.
Steps
1
Remove the bread pan from the unit.
Twist slightly anti-clockwise and pull
up, using the handle.
Mount the kneading blade on the shaft.
Make sure that the kneading blade and
the kneading shaft are free of bread
crumbs.
2
Place the ingredients into the bread pan in
the following order to ensure that the gluten
free flour is mixed to a batter more efficiently.
Water / oil / gluten free mix
(If you need to add yeast, it should be placed
in the pan last.)
3
Place the bread pan inside the bread maker.
Be sure the bread pan contacts the bottom
of the unit. Fold the handle down.
Close the lid.
Make sure that the raisin nut dispenser is
in position and the dispenser lid is closed.
4
Press to choose gluten free.
Each time select is pressed, the arrow on
the right of the display will move down to the
next choice.
Press
your bread.
NOTE : We recommend dark crust for most
gluten free breads.
5
Press
Kneading begins immediately.
IMPORTANT NOTE:
The ingredients are mixed to a thick batter automatically, but gluten free flour is very different to ordinary strong bread flour.
For best results and to reduce the chances of flour remaining on the sides, follow the instructions below.
Between 5 and 10 minutes after kneading starts, stir in the flour that may be stuck around the edges of the bread pan,
using a plastic spatula.
When stirring, be careful not to touch the kneading blade.
Proceed to step 12 on page 11.
Notes
The kneading blade is designed
to fit loosely on the shaft with
some loose turning.
The order for placing the
ingredients is different from
other programs.
The results may be poor, if the
ingredients are not placed in
the order stated.
Measure the ingredients accurately,
as this affects the baking results
considerably.
Wipe off any moisture or foreign
matter from the outside of the
bread pan before placing it in the
unit.
If the bread pan is not placed
correctly, the dough will not be
kneaded properly.
See "select" section on page 7.
to choose the crust colour of
. When ''TEMP'' blinks, see page 18.
16