and may spoil.
•
Allow the bread to cool completely
before slicing.
•
It is normal for Gluten Free bread to be heavy and
slightly dense in texture.
•
These breads should be at least 10-12cm in height
and rich in flavour.
•
For a lighter loaf you may reduce the salt 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 compared 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 conditions 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.
Gluten Free Breads:
We understand the importance of a sta-
ple food such as bread in a gluten intoler-
ant individuals diet. Realising that there
are breadmakers on the market that do
not deliver a suitable Gluten Free loaf, our
objective, with the advanced technology
of the Ma-Baker, was to develop recipe’s
that produced a real result. So all you
have to do is simply add the ingredients,
press a button and leave the rest up to
the Ma-baker. Baking a successful Gluten
Free loaf takes practice and a better un-
derstanding of the different ingredients.
In order to help you along the path to a
perfect Gluten Free loaf we have included
some handy hints and ingredient informa-
tion that you should read before attempt-
ing to bake your Gluten Free loaf.
Handy Hints:
•
For optimum results carefully follow the
instructions for each recipe.
•
All the Gluten Free breads can be
frozen and will keep well.
•
To ensure that all the ingredients
have combined sufficiently, you may
need to assist the kneading process.
When baking your first few loaves you
should inspect the dough texture ap-
proximately 5 minutes into the knead-
ing process. If there is any unmixed
dry ingredients use a plastic spatula
and scrape down the sides of the bak-
ing pan, and mix in the same direction
as the kneading blade is rotating.
•
Do not use the “time delay” setting
when making Gluten Free bread as
some ingredients are perishable and
may spoil.
•
Allow the bread to cool completely
before slicing.
•
It is normal for Gluten Free bread to be
heavy and slightly dense in texture.
These breads should be at least 10-
12cm in height and rich in flavour.
•
For a lighter loaf you may reduce the
salt
18
11 Recipes for sandwich breads
Sandwich loaf
700g 900g
1
l
m
0
6
2
r
e
t
a
W
1/3
cups
Soft margerine or butter
1
1/2
tbsp
2 tbsp
Salt
1/2
tsp
1 tsp
Skimmed milk powder
1
1/2
tbsp
2 tbsp
3
p
s
b
t
3
r
a
g
u
S
1/2
tbsp
Strong white bread
r
3 cups
4 cups
Fast action yeast
3/4
tsp
1 tsp
h
c
i
w
d
n
a
S
1
1
g
n
it
t
e
s
e
s
U
Softgrain sandwich loaf
700g 900g
1
l
m
0
6
2
r
e
t
a
W
1/3
cups
Butter (melted)
1
1/2
tbsp
2 tbsp
Salt
1/2
tsp
1 tsp
Skimmed milk powder
1
1/2
tbsp
2 tbsp
3
p
s
b
t
3
r
a
g
u
S
1/2
tbsp
Strong white softgrain bread
3 cups
4 cups
Fast action yeast
3/4
tsp
1 tsp
h
c
i
w
d
n
a
S
1
1
g
n
it
t
e
s
e
s
U
Gluten Free Breads:
We understand the importance of a staple food such as
bread in a gluten intolerant individuals diet. Realising that
there are breadmakers on the market that do not deliver a
suitable Gluten Free loaf, our objective, with the advanced
technology of the Ma-Baker, was to develop recipe’s that
produced a real result. So all you have to do is simply add
the ingredients, press a button and leave the rest up to the
Ma-baker. Baking a successful Gluten Free loaf takes prac-
tice and a better understanding of the different ingredients.
In order to help you along the path to a perfect Gluten Free
loaf we have included some handy hints and ingredient
information that you should read before attempting to bake
your Gluten Free loaf.
Handy Hints:
•
For optimum results carefully follow the instructions
for each recipe.
•
All the Gluten Free breads can be frozen and will keep
well.
•
To ensure that all the ingredients have combined
sufficiently, you may need to assist the kneading
process. When baking your first few loaves you should
inspect the dough texture approximately 5 minutes
into the kneading process. If there is any unmixed dry
ingredients use a plastic spatula and scrape down the
sides of the baking pan, and mix in the same direction
as the kneading blade is rotating.
•
Do not use the “time delay” setting when making
Gluten Free bread as some ingredients are perishable
26500B_IM.indd 15
2018-09-27 02:14:59 PM