Sunbeam Bakehouse BM3500 Instruction/Recipe Booklet page 44

Gluten Free Breads continued
Chocolate and Coconut Loaf 1kg
Canola or light olive oil
Tepid water
Eggs
White vinegar
White rice flour
Brown rice flour
Xanthan gum
Cocoa powder
Desiccated coconut
Soft brown sugar
White sugar
Soy milk or skim milk powder
Salt
Dry yeast
Cherry Ripe, chopped roughly (frozen)
Choc Bits (frozen)
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. Press the menu button to program (4) Wheat Rapid
5. Select size, Medium Crust Colour and press "Start". Bread will be baked in the number of
hours indicated.
Variations:
Chocolate Bread: Replace cherry ripe with 50g extra choc bits; remove desiccated coconut and
reduce water by 20ml.
Chocolate Cherry Bread: Replace cherry ripe with 40g roughly chopped glace cherries; remove
desiccated coconut and reduce water by 20ml.
65ml
380-400ml
3 x 60g
1 teaspoon
375g
150g
1 tablespoon
30g
30g
50g
50g
1/4 cup
1 teaspoon
2 teaspoons
1 x 55g
100g
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