Gluten Free - Kenwood BM250 Recipe Book

Gluten Free

The following recipes using gluten free bread mixes and gluten free flours have been tried and tested in
the BM250 and BM350 Breadmakers. Making gluten-free bread is different from baking normal bread
using wheat flour and the guidelines below should be noted and followed: -
• It is important to avoid cross-contamination with flours that contain gluten especially if the gluten
free bread is needed for health reasons. It may be worth purchasing a second pan if you are making
normal breads in the machine as well. Otherwise take care that the pan, utensils and any other
equipment used are cleaned thoroughly between uses.
• For best results weigh all the ingredients including the water.
• The gluten free mixes will form a thick batter/cake mix instead of a ball of dough that is produced
during traditional baking. It is important to scrape down during the kneading stage to ensure that
all the ingredients are completely incorporated.
• Most gluten free mixes come with yeast that is gluten free. If using other brands of yeast it is
important to check with the manufacturer to ensure that it is gluten-free.
• Gluten free mixes such as Glutafin , Trufree and Juvela are available on prescription from Chemists
and are also stocked by some health food stores.
• In most mixes , Xanthan gum or Guar gum are included in the ingredients list. These are both
creamy powders that give strength to the structure and help the bread to rise and set when baking.
Guar gum is high in fibre and may have a laxative effect for people with a sensitive digestive system.
• Remove the bread pan from the machine immediately after the baking cycle is completed. Do not
use the keep warm function. Leave the bread in the pan for approx. 5 minutes before removing and
placing it on a cooling rack.
• It is normal for gluten free bread to be heavy and slightly dense in texture and have a paler crust
colour compared to normal bread. The results may vary depending on the packet mixes or gluten
free flours used.
• The bread should be stored in a cool dry place and used within 2 days or sliced and stored in the
freezer.
• Do not use the delay timer when making gluten free bread as some of the ingredients are perishable
and may spoil.
22
Please note Recipe variations for BM350 are highlighted in RED
➎➒