Speciality; Gluten Free - Stadler Form Baker One Instruction Manual And Recipes

RECIpES FOR SpECIALITY BREADS (9)
malt loaf
Water
Salt
Sunflower oil
Black treacle
Malt extract
Plain flour
Fast action yeast
Sultanas*
Use setting
* Place in the fruit and nut dispenser or add when the beeper sounds if your
model does not have a fruit and nut dispenser.
Irish soda bread
Milk
Eggs (beaten)
Vegetable oil
All-purpose flour
Sugar
Soda
Salt
Raisins
Use setting
Corn bread
Milk
Eggs (beaten)
Margarine or butter
Sugar
Salt
All-purpose flour
Cornmeal
Baking Powder
Use setting
680 g 900 g
1 cup
1 ¼ cup
1 tsp 1 tsp
2 tbsp 3 tbsp
1 ½ tbsp 2 ½ tbsp
2 tbsp 3 tbsp
3 cup 4 cup
1 tsp 1 ¼ tsp
½ cup ¾ cup

9 Speciality

900 g
220 ml
2 med
2 tbsp
3 ½ cup
½ cup
1 tbsp
1 ½ tsp
1 cup
9 Speciality
680 g
120 ml
3
¹⁄₃ cup
¼ cup
1 tsp
2 ³⁄₈ cup (350 g)
140 g
5 tsp
9 Speciality
RECIpES FOR GLUTEN FREE (10)
Gluten free breads are yeast leavened breads, where Gluten a protein part
of the wheat (also found in Oats, Barley and Rye) is removed.
People who cannot tolerate Gluten in their diet (known as Coeliacs) can ob-
tain this flour on prescription. It is found in most high street chemists and
health food stores, it is expensive!
The bread is excellent on the day it is made, but with all Gluten free breads
when one day old or more it will need 'refreshing'. 2 slices placed in a micro-
wave for 10-15 seconds will usually do this. Any remaining fresh bread can
be frozen for storage. To store Gluten free bread (or any bread) slice the
bread, re- assemble the slices back together, wrap the assembled loaf in
aluminium foil and place it in a plastic bag. Store in the freezer until re-
quired. The slices will 'snap' apart when required and quickly thaw, use the
microwave if required. Due to the nature of gluten free dough, it may be
necessary to help ensure the ingredients are mixed correctly during the first
kneading process. To do this, open the lid during the first kneading process
(when the icon is displayed on screen) and scrape any unmixed ingre-
dients which may have become stuck to the side of the baking pan down in
to the mixture. Do this using a wooden or plastic spatula to avoid damaging
the non-stick coating on the pan.
Gluten free cheese and mustard loaf
Eggs
Water
Sunflower oil
Lemon juice
Salt
Caster sugar
Grated strong cheddar cheese
Gluten free English mustard
White gluten free flour
Xanthan gum
Dried yeast
Use setting
Gluten free chocolate cake
Softened margarine
Vanilla essence
Eggs (beaten)
Lemon juice
Water
White gluten free flour
Guten free baking powder
Gluten free cocoa
Use setting
680 g
1
1 ¹⁄₃ cup
4 tbsp
1 tsp
1 ½ tsp
1 ½ tbsp
¾ cup
1 tsp
3 cup
1 tbsp
1 tbsp

10 Gluten free

680 g
¾ cup
1 tsp
3
2 tsp
¼ cup
1 ¾ cup
2 tsp
2 tbsp
18 Cake