West Bend L5689A, Instruction Manual

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ARB
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LUTEN FREE
All Gluten free and Low Carb breads should be baked on setting 7
, “Gluten Free” or
setting 11, “Custom.”
Gluten free breads must first have liquid ingredients whisked
together in a separate bowl to ensure proper blending. Break eggs into a 2-cup measuring
cup and add recommended amount of water before mixing in the liquid ingredients. Use
room temperature ingredients, and if you notice issues with your loaves, reverse the
normal order of adding ingredients. Start with the yeast and dry ingredients, add half the
wet ingredients, and then start the cycle. Allow the ingredients to mix for several minutes
and gradually add the remaining wet ingredients.
Gluten free Bread
2 Pound Loaf INGREDIENTS
1 cup + 2 tbsp. Water*, 80° F
3 Eggs*
¼ cup Melted Butter or Canola Oil
1 tsp. Cider Vinegar
2 cups White Rice Flour
¾ cups Potato Starch Flour
¼ cup Tapioca Flour
⅔ cup
Non-fat Dry Milk
3 tbsp. Sugar
1 tbsp. Xanthan Gum
1 ½ tsp. Salt
1 tbsp. Active Dry Yeast
* Place eggs in measuring cup, then add water to the measuring cup, fill to 1 ¾ cup.
Lemon Poppyseed Gluten free Bread
2 Pound Loaf INGREDIENTS
1 cup + 2 tbsp. Water*, 80° F
3 Eggs*
¼ cup Melted Butter or Canola Oil
2 tsp. Lemon Extract (Gluten free)
2 cups White Rice Flour
¾ cups Potato Starch Flour
¼ cup Tapioca Flour
⅔ cup
Non-fat Dry Milk
3 tbsp. Sugar
1 tbsp. Xanthan Gum
1 ½ tsp. Salt
1 tbsp. Poppy Seeds
1 tbsp. Active Dry Yeast
*Place eggs in measuring cup, then add water to the measuring cup, fill to 1 ¾ cup.