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Gluten Free Breads.
We understand the importance of a staple food such as bread in a gluten intolerant individuals diet.
Realising that there have been breadmakers on the market that do not deliver
a suitable Gluten Free loaf, our objective, with the
advanced technology of the Ma-Baker Pro, was to develop a recipe that produced a real result.
So all you have to do is simply add the ingredients, press a button and leave the
rest up to the .Ma-baker Pro
Baking a successful Gluten Free loaf takes practice and a better understanding of the different ingredients.
In order to help you along the path to a perfect Gluten Free loaf we have included
some handy hints and ingredient information that you should read before attempting to bake your
Gluten Free loaf.
Handy Hints
• For optimum results carefully follow the instructions for each recipe.
• All the our Gluten Free recipes can be frozen and will keep well.
• To ensure that all the ingredients have combined sufficiently, you may need to assist the kneading
cycle. When baking your first few loaves you should inspect the dough texture approximately 5
minutes into the knead. If there is any unmixed dry ingredients use a plastic spatula and scrape down
the sides of the baking pan, and mix in the same direction as the blade is rotating.
• Do not use the Time Delay setting when making Gluten Free bread as some ingredients are perishable
and may spoil.
• Allow the bread to cool completely before slicing.
• It is normal for Gluten Free bread to be heavy and slightly dense in texture. These breads should be
at least 10-12cm in height and rich in flavour. For a lighter loaf you may reduce the salt quantity
to
1
/
2
teaspoon.
• Weigh all ingredients, including water for best results.
• Use metric measures for all dry ingredients.
• When using vinegar never use malt vinegar.
• Remove the baking pan from the baking chamber immediately after the bake cycle is completed.
Never leave in for the Keep Warm function.
• Leave bread in the baking pan for approximately 7 minutes before removing onto a cooling rack.
Flours
• A blend of flours will give a better result and assist in browning.
• When using only rice flour you will get a pale crust on top, regardless of the cooking time.
• Both fine and course white rice flour works well.
• If using rice flour only you find your bread will go stale quicker when compared to using a blend of
flours. The addition of oil will help keep the bread fresh for longer.