West Bend L5689A Instruction Manual page 19

All Gluten free and Low Carb breads should be baked on setting 7, "Gluten Free" or
setting 11, "Custom." Gluten free breads must first have liquid ingredients whisked
together in a separate bowl to ensure proper blending. Break eggs into a 2-cup measuring
cup and add recommended amount of water before mixing in the liquid ingredients. Use
room temperature ingredients, and if you notice issues with your loaves, reverse the
normal order of adding ingredients. Start with the yeast and dry ingredients, add half the
wet ingredients, and then start the cycle. Allow the ingredients to mix for several minutes
and gradually add the remaining wet ingredients.
2 Pound Loaf
1 cup + 2 tbsp.
3
¼ cup
1 tsp.
2 cups
¾ cups
¼ cup
⅔ cup
3 tbsp.
1 tbsp.
1 ½ tsp.
1 tbsp.
* Place eggs in measuring cup, then add water to the measuring cup, fill to 1 ¾ cup.
2 Pound Loaf
1 cup + 2 tbsp.
3
¼ cup
2 tsp.
2 cups
¾ cups
¼ cup
⅔ cup
3 tbsp.
1 tbsp.
1 ½ tsp.
1 tbsp.
1 tbsp.
*Place eggs in measuring cup, then add water to the measuring cup, fill to 1 ¾ cup.
English - 19
L C
OW ARB
Gluten free Bread
Lemon Poppyseed Gluten free Bread
Lemon Extract (Gluten free)
& G
LUTEN FREE
INGREDIENTS
Water*, 80° F
Eggs*
Melted Butter or Canola Oil
Cider Vinegar
White Rice Flour
Potato Starch Flour
Tapioca Flour
Non-fat Dry Milk
Sugar
Xanthan Gum
Salt
Active Dry Yeast
INGREDIENTS
Water*, 80° F
Eggs*
Melted Butter or Canola Oil
White Rice Flour
Potato Starch Flour
Tapioca Flour
Non-fat Dry Milk
Sugar
Xanthan Gum
Salt
Poppy Seeds
Active Dry Yeast