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BREADS FOR PERSONS WITH ALLERGIES
Please note the following when preparing gluten-free breads:
Gluten-free flour needs more liquid than flour containing gluten (400–500 ml lukewarm liquid per 500 g flour).
Gluten-free flours need a little oil or fat for successful baking. You can use vegetable oil, butter or margarine (10 to
20 g).
When you bake bread from gluten-free flour, you cannot use the timer function. The program has to be started right
away.
Gluten-free bread from the breadmaker requires less yeast then bread baked in the oven. Use about 3.5 to 5 g of
dry yeast for a standard loaf.
If the bread collapses in the middle during baking, reduce the amount of yeast by about 1 g. If the bread still col-
lapses, beat on e egg in the measuring cup and then fill the cup with the amount of liquid stated in the recipe.
Important: do not add the egg to the quantity of liquid!
The crust of gluten-free breads does not brown as much as that of breads containing gluten. For safety reasons,
breadmakers cannot be equipped with top heating elements, so the top side of the bread is lighter in color. To give
the bread a more attractive color, you can whisk one egg yolk with 1 tsp of sweet cream and brush this on the bread
when the display shows a remaining time of 1:15.
After about eight minutes of kneading, loosen the flour or dough from the edge of the baking pan with a silicone
dough scraper. You can loosen the edge of the dough from the baking pan again when the remaining time is 1:15
for better results.
For persons who suffer from grain allergies or who have to follow strict diets, we have tested various flour mixes made
with cornstarch, rice starch or potato starch in the Backmeister
®
with very good results. When using baking mixes, please
follow the instructions on the package.
We have achieved good results with products from the Schär company and Hammermühle Diät GmbH. If you have ques-
tions about gluten-free products or intolerabilities, please contact these companies directly:
Hotline
Fa.
Schär Hotline
Hammermühle
Deutschland
Tel. 08 00/1 81 35 37
Deutschland
Tel. 0 63 21/9 58 90
Österreich
Tel. 08 00/29 17 28
The necessary ingredients can be purchased in health food stores. Hammermühle products can be ordered directly from
the manufacturer at the above number. All flour types listed are suitable for cakes and breads for special diets neces-
sitated by affliction with sprue. Breads baked in the Backmeister
®
are also relatively compact when the quantity of yeast
or cream of tartar is increased.
Add the ingredients to the baking pan. Select the following programs:
“GLUTENFREI”
for preparing dough not to be baked in the breadmaker: “TEIG” program
for preparing bread with baking powder or cream of tartar as the raising agent: “BAKING POWDER” program
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