Charlescraft NBR BBM3 - Page 30

11/4cup
1 cup
3
2Thsp
2Tbsp
ltsp
For the b~d recipes listed bel o w. foUow the same method as described above.
warm water
milk
eggs
canola oil or melted butter
regular
molasses
vinegar
Gluten-Free Brown Bread
1 lflcup
113 cup
1/J cup
1/lcup
2Tbsp
lTbsp
1 Tbsp
1 Tbsp
11bsp
2tsp
1 Thsp
rioc flour
whole bean fiour
tapioca fiour
potato stan::h ftour
toasted buckwheat
1Jaxseod
finely chopped walnuts or pecans
X3Jrthan gum
gtanUlated sugar
salt
Quick - Rise yeast
Gluten-Free Onoamoo Raisin Bread
The aisios loose their shape duriDg tbc Jcneadiog process but they do impart a delicious fiuity 1lavour which is enhanced with the
wbi1f of cinnamon that is added to the dry~-
1114cup
I cup
3
2Tbsp
Jtsp
t l/4cup
1 alp
3
2Tbsp
llbsp
ltsp
t 112cup
2/lwp
1/Ja.ap
Ill asp
1/lc:up
1/4wp
1 Tbsp
2tsp
1112 tsp
llbsp
rioeftour
whole bean flour
capioca flour
potato staR:h flour
sultana raisiDs
gramdated sugar
xanthaagum
salt
c:iaoamoo
Quick - Rise yeast
Gluten-Free Almond Poppy Seed Bread
wannwater
milk
eggs
caoola oil or mdted butter
liqWdhooey
vinegar
t lflcup
1JJ cup
1/3 cup
1/lcup
113 cup
21bsp
21bsp
1 Thsp
2tsp
1 Thsp
rice flour
whole bean ftour
tapioca flour
potato stardJ flour
chopped slivered almonds
poppyseods
granulated sugar
XlUitbaagum
salt
QW<;k-Rise yeast