Gluten Free Breads - Welbilt ABMY2K2 Instruction Manual

Quick Bread Recipes
Gluten-free Breads
Yeast-leavened breads for people who cannot tolerate wheat, oats, barley, or rye
in their diet.
DIRECTIONS FOR ALL GLUTEN-FREE BREADS
IngredientPreparation:
All ingredients should be at room temperature.
Place eggs in a bowl and beat lightly. Blend in the remaining liquid ingredients. Pour into
bread pan.
Measure dry ingredients, including yeast, into a bowl and whisk together to thoroughly
blend. Pour dry ingredients onto liquid ingredients in pan.
BreadMachineProgram:
Place pan in machine. Select the dough cycle and press start. The dough should look like
stiff pancake batter, tt does not look like wheat bread dough.
When the dough cycle is complete, select bake and press start. At the end of the bake
cycle, test for doneness with a toothpick. If the bread is not done, reselect the bake cycle
and press start. Check approximately every !0 minutes until the toothpick comes out clean.
After Baking:
Remove pan from the machine and allow the bread to remain in pan for approximately 10
minutes. Remove bread from pan and cool completely before cutting.
If the loaf sinks in the middle when cool, remember to write a note on the recipe to reduce
the liquid approximately 1 or 2 tablespoons.
If the loaf has a rough uneven top crust, remember to write a note on the recipe to increase
the liquid approximately 1 or 2 tablespoons.
To store gluten-free bread, slice and then place the slices together. Wrap loaf in aluminum
foil and place in a plastic bag. Store in freezer until almost ready to serve or eat. Slices will
snap apart easily and thaw rapidly.
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