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Making gluten free bread is very different from the normal way of producing bread.
It is very important if you are making gluten free bread for health reasons that you have consulted your doctor and follow the guidelines below.
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This program has been developed especially for certain gluten free ingredients, therefore using your own mix may not produce such good results.
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Gluten-free bread cannot rise as much as a traditional bread. It will be of a denser consistency and lighter colour than normal bread.
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When "gluten free" is selected, the details for each recipe must be followed carefully. (Otherwise, the bread may not turn out well.)
There are two types of gluten - free baking mixtures; mixtures with low content of gluten and mixtures which do not consist of wheat and contain no
gluten. If you have to pick one out using this baking program, please consult your doctor beforehand.
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The baking results and bread’s appearance may differ according to the type of mix. Occasionally a bread may have some flour remaining on the side.
The wheat free mixes can produce more variable results.
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Wait for the bread to cool before slicing it for the better performance.
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The bread should be stored in a cool dry place and used within 2 days. If you will not be able to use up all the bread within that time it can be put
into freezer bags, in convenient sized portions, and frozen.
Warning for the users who use this program for health reasons:
When using the gluten free program, make sure to consult your doctor or the Caeliac Association and only use the
ingredients which are suitable for your health conditions.
Panasonic will not be responsible for any consequences resulting from ingredients that have been used without
professional consultation.
It is very important to avoid cross contamination with flours that contain gluten if bread is being made for dietary reasons. Particular attention
must be paid to the cleaning of the bread pan and kneading blade as well as any utensils that are used. You must also ensure that the yeast used
contains no gluten.
Bread-making Ingredients
Please note the following to prevent damage to the fluorine coating of the bread container.
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Adding harder materials may cause the fluorine coating to peel off such as bread pan.
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Dried fruits and nut must be cut into small pieces of less than 5 mm.
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If you use coarse sugar, sea salt, etc. with large grain crystals, please dissolve them fully in room temperature water
before use. From the original amount of water, please subtract an amount equal to the solution.
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Too little water will cause the dough to harden and damage the coating during kneading.
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When putting ingredients into the bread container, please put them in the order of
Yeast → Flour → Other Ingredients → Water.
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Do not use hard objects such as knives, forks, or chopsticks when taking out the bread.
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Before cutting the bread, please confirm whether the bread blade has adhered to the inside (bottom) of the bread to
prevent the blade from being cut.
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Do not use metal brushes, scouring pads, the nylon side of sponge cloth, or sponge blocks wrapped in nylon mesh to
wipe the containers or blades. Please clean them with a soft sponge cloth.
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It is normal for the coating to peel off after long-term use. If you accidentally eat the peeling fluorine coating, it will not
affect the human body.
Additional Ingredients (Dried fruits, nuts, bacon, cheese etc.)
Gluten Free Information
Available Menu
Bread Dough
Basic Raisin Whole Wheat Brioche French Basic Whole Wheat Brioche
Menu 3 Menu 4 Menu 6 Menu 7 Menu 12 Menu 13 Menu 15
Procedure
After the button was pressed, you will hear beep sounds.
Place the additional ingredients into the bread pan manually while
is
flashing.
Time until the beep sounds from start (approximately)
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Menu 3 / Basic Raisin Bread: 1 h 5 min ~ 1 h 35 min
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Menu 4 / Whole Wheat: 1 h 20 min ~ 2 h
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Menu 6 / Brioche: 1 h ~ 1 h 10 min
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Menu 7 / French: 40 min ~ 1 h 25 min
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Menu 12 / Basic Dough: 40 min ~1 h 5 min
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Menu 13 / Whole Wheat Dough: 20 min ~ 1 h
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Menu 15 / Brioche: 1 h ~ 1 h 10 min
Attention of ingredients
Follow the recipe/menu instructions for the quantities of each ingredients.
Otherwise,
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The ingredients may scatter from bread pan to cause
unpleasant smells and smoke.
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The bread may not rise well.
Dry / insoluble ingredients
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Dried fruits
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Cut up roughly into approximate 5 mm cubes.
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Nuts, seeds
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Chop finely.
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Nuts impair the effect of gluten, so avoid using too much.
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Using large, hard seeds may scratch the coating of bread pan.
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Herbs
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Use up to 1 – 2 tbsp of dried herbs. For fresh herbs, follow the
instructions in the recipe.
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Bacon, salami, olives, dry tomato
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Cut the bacon and the salami into 1 cm cubes.
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Cut the olives into quarters.
Moist / viscous / soluble ingredients
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Fresh fruits, fruits pickled in alcohol, vegetables
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Only use quantities as in the recipe, as the water content in the
ingredients will affect bread.
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Cheese, chocolate
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Cut the cheese into 1 cm cubes.
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Chop chocolate finely.
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