Breville the Baker's Dozen LBM250 Instruction Book page 23

GLUTEN FREE WHITE BREAD
MENU 10 AUS
& NZ
GLUTEN FREE
WHITE BREAD
INGREDIENTS
WET INGREDIENTS
Water 380ml
Olive oil 40ml
Eggs 2 tsp.
White vinegar 570g
DRY INGREDIENTS
White rice flour 220g
Brown rice flour 100g
Besan flour 35g
Arrowroot 75g
Xanthum gum 2 tsp.
Caster sugar 2 tsp.
Salt 1 tsp.
Yeast 2 tsp.
NOTE
Surebake is not gluten-free.
Method
1. Mix together the wet ingredients and the
dry ingredients separately.
2. Fit the bread pan with the kneading blade.
3. Add the wet ingredients to the bread pan
first and then the dry ingredients.
4. Place the bread pan into the bread maker
and twist and lock in position. Close the lid.
5. Press the GLUTEN FREE short cut button
OR press the MENU button until MENU 10
(GLUTEN FREE) is displayed on the screen.
6. Press START/CANCEL to begin.
7. Scrape the sides of the bread pan using
a silicon scraper during the initial knead
stage.
8. Using oven mitts, remove the bread pan
from the bread maker. Allow the bread to
rest in the pan for 5 minutes before turning
out to cool on a wire rack. Remove the
kneading blade before slicing.
STRAWBERRY, RHUBARB & ACAI JAM
MENU 11 AUS
& NZ
JAM – STRAWBERRY,
RHUBARB AND ACAI
INGREDIENTS
Rhubarb, cut into 1cm 140g
pieces
Strawberry ¼'s 170g
Caster sugar 240g
¹ ⁄
Lemon zest
8
Jamsetta 1 tsp.
Vanilla paste ½ tsp.
Acai powder 1 tsp.
Method
1. Wash and dry the rhubarb and strawberries
well and cut them into 1cm pieces.
2. Fit the bread pan with the kneading blade.
Place the ingredients into the bread pan.
3. Press the MENU button until MENU 11
(JAM) is displayed on the screen.
4. Press the START/CANCEL button to begin.
5. The bread maker will beep 10 times at
completion. Allow to cool before serving.
NOTE
The Jam will be extremely hot – take care when
handling the bread pan with jam.
NOTE
Sterilise jars prior to filling to extend the life
of the jam. All ingredients in total, should not
exceed 2 cups as this may cause overflow.
tsp.
23