Morphy Richards fastbake BM48281 Manual page 15

BM48281 MUK REV 8.qxp_Layout 1 18/01/2016 13:31 Page 15
Gluten Free Bread (Basic Prog. 1)
For those following a wheat free diet, a selection of recipes for
gluten free bread and cakes have been developed. These recipes
make use of gluten free flour blends and other gluten free
ingredients, available from most good supermarkets or online.
Please be aware that the method for making gluten free breads
and cakes in the following recipes is slightly different to those
made with wheat flours. See each individual recipe for details.
To obtain as smooth a surface as possible on gluten free bread
we recommend scraping any flour residue from the sides of the
pan with a silicone spatula. This should be done within the first
two minutes with the paddle mixing.
Milk or water should still be warmed to between 21 – 28°C for
gluten free bread making, though this is not necessary when
making gluten free cakes.
Gluten Free White Loaf
Loaf size:
Gluten free white bread flour blend
Gluten free yeast
Medium eggs (beaten)
Sunflower oil
White wine vinegar
Semi skimmed milk between 21ºC - 28ºC
Salt
Caster sugar
Method
1 Mix the flour and yeast together in a bowl and set aside.
2 Beat the eggs, oil, vinegar and 325ml milk in a large jug and pour
into the baking pan.
3 Add the salt and sugar.
4 Place the pan into the Breadmaker, select medium crust, 1½lb loaf
size and basic programme 1. With the lid up, press start.
5 Add the flour and yeast mixture a tablespoon or two at a time
whilst the paddle is mixing. This should take about 1-1½ minutes.
When all the flour has been added to the pan, add the remaining
20ml milk, scrape any flour from the pan sides with a silicone
spatula and close the lid. The mixture will resemble a thick smooth
batter.
6 After baking, turn out of the baking pan immediately and allow to
cool on a wire rack.
The characteristics of gluten free bread made in your Bread
maker are also different to bread made with wheat flour. Bread
may be paler on the top than the sides and without the rounded
top that loaves made with wheat flour possess. We do not
recommend using an egg glaze before baking as the dough is
very soft.
Gluten free Breads should be baked on Basic Programme 1 using
the 1½lb loaf setting.
Gluten Free cakes should be baked on Cake Programme 10.
Gluten Free Cheese and Mustard loaf
1 1 ⁄ lb (680g) Loaf size:
2
450g
Medium eggs (beaten)
7g (2 level tsp)
Water between 21°C – 28°C
2
Sunflower oil
6 tbsp
Lemon juice
1 tsp
Salt
345 ml
Caster sugar
½ level tsp
Gluten free white bread flour blend
2 level tbsp
Gluten free Xanthan Gum
Gluten free English mustard powder
Gluten free yeast
Strong Cheddar Cheese, (grated)
Method
1 Place the eggs in a large measuring jug and beat well with a fork.
2 Add the water, oil and lemon juice and mix well. Pour into the
baking pan.
3 Add the salt and sugar to the pan.
4 In a bowl, mix the flour, Xanthan gum, mustard powder and yeast
together.
5 Add the flour mixture and the cheese to the pan.
6 Select loaf size 1.5lb, medium crust, Basic programme 1
and press start.
7 Within the first two minutes, while the bread is mixing, use a
silicone spatula to scrape the pan sides and base, to ensure all the
flour has been incorporated and then close the lid.
8 After baking, turn out of the pan immediately and leave to cool on
a wire rack.
1 1 ⁄ lb (680g)
2
2
360ml
4 tbsp
1 tsp
1½ level tsp
1½ level tbsp
430g
1½ level tsp
1 level tsp
1level tbsp
86g
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