29
GLUTEN-FREE BREADS
The consistency of dough for gluten free breads is similar to that of quick breads.
A finished loaf will be flat across the top and the texture will be a little coarse.
This is normal and does not alter the flavour.
GLUTEN-FREE WHITE BREAD
(WHOLE WHEAT SETTING, NOT FOR TIMER)
3 Large eggs
1-2/3 cups Water
3 Tbsp. Vegetable oil
1 tsp. White or cider vinegar
2-1/4 tsp. Active dry yeast
3-1/4 cups White rice flour
2-1/2 tsp. Xanthan gum
1-1/2 tsp. Salt
1/2 cup Skim milk powder
3 Tbsp. Sugar
In a medium bowl combine all wet ingredients; whisk together and pour into bread
pan. In a large bowl combine all dry ingredients; mix well. Add to bread pan.
Insert pan in machine. Select Whole Wheat Setting; press Start/Stop button.
During the first kneading cycle, scrape down the sides of pan with a rubber spatula.
Bread is finished when unit signals and display reads 0:00; remove pan and place
on heat resistant surface. Cool bread in pan for 10 – 15 minutes. Remove and cool
on rack before slicing.
To Next Page
Loading...
