quantity to 1/2 teaspoon.
• For best results weigh and measure
ingredients accurately.
• Use metric measures for all dry ingre-
dients.
• When using vinegar never use malt
vinegar.
• Remove the baking pan from the
baking chamber immediately after
the bake cycle is completed. Never
leave in for the “Keep Warm” cycle.
• Leave bread in the baking pan
for approximately 7 minutes before
removing onto a cooling rack.
Flours:
• A blend of flours will give a better result
and assist in browning.
• When using only rice flour you will
get a pale crust on top, regardless
of the cooking time.
• Both fine and course white rice flour
works well.
• If using rice flour only you find your
bread will go stale quicker when com-
pared to using a blend of flours. The
addition of oil will help keep the bread
fresh for longer.
Consistency:
• The dough should resemble a thick
cake mix. Check 10-15 minutes into the
kneading cycle and if the consistency is
too thick add a little water - 1 tbsp at a
time.
• Environmental factors can have a
large effect on the consistency of the
dough. A change in atmospheric condi-
tions can affect the reaction of the
yeast. For example if baking bread on a
wet, humid day, you may need to
reduce the water by 10-20ml’s to
achieve the desired consistency for the
dough.
Method:
1.Place ingredients into bread pan in the
order listed. Wipe spills from the out-
side of the pan.
2.Place the bread pan into the breadmak-
er and close the lid.
3.Select the white bread setting from the
menu.
4.Select a Dark crust colour.
5. Select a 900g Loaf size and press
the “START/STOP” button.
Bread will be baked in the number of
hours indicated.
Recipes for Gluten Free breads:
Gluten Free Rice Bread:
Gluten Free Grain Bread:
*Mix of grain to use: sesame, poppy, sun-
flour seeds, soy grit, pepitas (pumpkin
seeds), linseed meal and course polenta.
Water
500ml
Eggs
3x60g
Canola or olive oil 1/3 cup
White vinegar (never malt) 1 tsp
Salt
11/3 tsp
Brown rice flour
1 cup
White rice flour
2 cups
Cornflour or Arrowroot 1 cup
Xanthan Gum
1tbsp
Sugar
2 tbsp
Yeast
2tsp
Water
500ml’s
Eggs
3x60g
Oil
1/2
cup
Vinegar
1tsp
Xanthan Gum
1tbsp
Grain*
3
tbsp
Sugar
2tbsp
Brown rice flour
1/2cup
Salt
11/2
tsp
Besan (chick pea)
1/2 cup
Arrowroot
1cup
White rice flour
2cups
Yeast
2tsp
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