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GLUTEN FREE
GLUTEN FREE 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
112
1KG
400ml
60ml
3
1 teaspoon
375g
150g
1 tablespoon
30g
100g
¼ cup
1 teaspoon
2 teaspoons
100g
100g
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
Dough 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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