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GLUTEN FREE BREAdS
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
40
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
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 bread maker
off; 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.
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