Gluten Free - Kenwood Rapid-Bake BM300 series Instructions/Recipe Book

Gluten Free

The following recipes using gluten free bread mixes and gluten free flours have been tried
and tested in the BM300 Breadmaker. Making gluten-free bread is different from baking
normal bread using wheat flour and the guidelines below should be noted and followed: -
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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.
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For best results weigh all the ingredients including the water.
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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.
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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.
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Gluten free mixes such as Glutafin , Trufree and Juvela are available on prescription
from Chemists and are also stocked by some health food stores.
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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.
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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.
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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.
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The bread should be stored in a cool dry place and used within 2 days or sliced and
stored in the freezer.
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Do not use the delay timer when making gluten free bread as some of the ingredients
are perishable and may spoil.
(Program 5)
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