Breville the Baker's Oven BBM100 Instruction Book page 42

GLUTEN FREE GRAIN BREAD
INGREDIENTS
water
Oil
Eggs
White vinegar
White rice flour
Brown rice flour
Besan or soy flour
Arrowroot
Organ Gluten Substitute
Xanthan gum
White sugar
Salt
Linseed
Quinoa
Chia
Yeast: Active Dry
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 breadmaker off or pause; 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
Batter 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.
42
1KG
530ml
80ml
3 large
1 teaspoon
300g
150g
70g
150g
1 tablespoon
2 teaspoons
3 teaspoons
1 ½ teaspoons
2 tablespoons
2 tablespoons
2 tablespoons
3 teaspoons
CHOCOLATE AND SOUR CHERRY
INGREDIENTS
Luke warm water
Oil
Eggs
White vinegar
White rice flour
Brown rice flour
Xanthan gum
Cocoa powder
Soft brown sugar
Soy milk or skim milk powder
Salt
Yeast: Active Dry
Dark choc, chopped
Sour cherries, drained
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 breadmaker off or pause; 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
Batter 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.
1KG
400ml
60ml
3
1 teaspoon
375g
150g
1 tablespoon
30g
100g
¼ cup
1 teaspoon
2 teaspoons
100g
100g