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Gluten Free Bread.
These recipes have been specifically designed for use in the breadmaker by the Coeliac Society of
Australia.
The following recipes do not contain any wheat or gluten products.
Handy hints when making Gluten Free bread.
• Most recipes will require the use of Xanthan Gum or Guar Gum. These powders are a substitute for
gluten, which is necessary for breadmaking.
• Use the Rapid Medium setting on your breadmaker when baking Gluten Free bread.
• If you would like information on where to obtain gluten free ingredients, contact the Coeliac Society
in your state.
• For optimum results, follow the recipe procedure below.
• Do not use the Time Delay setting when making Gluten Free bread as the ingredients will spoil,
preventing the bread from rising.
• The bread may be difficult to remove from the bread pan. Allow the bread to cool for 15 minutes,
loosen the sides with a plastic spatula and gently shake out from bread pan.
Allow the bread to cool completely before slicing.
Method
1. Combine dry ingredients in a large bowl. Combine the wet ingredients in a small bowl. Gently fold
the wet mixture into the dry ingredients.
Place the mixture into the bread pan.
2. Place the bread pan into the breadmaker. Select the Rapid Medium setting and press Start.
Close lid and allow the breadmaker to complete bread cycle.
Note - You may need to scrape down the sides of the breadpan with a plastic spatula to combine the
ingredients. Do this within the first 10 minutes of the cycle.
Pumpernickle Bread
Dry Ingredients Wet Ingredients
Dry Yeast 2
1
/4
teaspoons Eggs 3 x 60g
Brown rice flour 200g Molasses 3
1
/2
tablespoons
Tapioca flour 60g Cider Vinegar 1 teaspoon
Potato flour 60g Canola oil 3 tablespoons
Xanthan or guar gum 3 teaspoons Water 375mls
Caraway seeds 3 teaspoons
Salt 1
1
/2
teaspoons
Skim milk powder
1
/2
cup
Cocoa powder 3 teaspoons
Sugar 3 tablespoons
Orange peel, grated 1
1
/2
teaspoons
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