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Gluten free recipes
Gluten free breads are yeast
leavened breads, where Gluten a
protein part of the wheat (also found
in Oats, Barley and Rye) is removed.
People who cannot tolerate Gluten
in their diet (known as Coeliacs) can
obtain this flour on prescription. It is
found in most high street chemists
and health food stores, it is
expensive!
Morphy Richards has developed
these recipes using one particular
brand ‘ Nutricia Glutafin’ Gluten free
white flour mix and fibre mix. Other
brands have not been tested
therefore Morphy Richards cannot
list these brands.
Contact the Morphy Richards
Helpline (0870 060 2609) for further
recipes when available.
The bread is excellent on the day it
is made, but with all Gluten free
breads when one day old or more it
will need ‘refreshing’. 2 slices
placed in a microwave for 10-15
seconds will usually do this. Any
remaining fresh bread can be frozen
for storage. To store Gluten free
bread (or any bread) slice the bread,
re-assemble the slices back
together, wrap the assembled loaf in
aluminum foil and place it in a
plastic bag. Store in the freezer until
required. The slices will ‘snap’ apart
when required and quickly thaw, use
the microwave if required.
Gluten free white bread
2lb
Water 1
5/8
cups
Skimmed milk powder
4 tbsp
Granulated sugar 3 tbsp
Salt 2 tsp
Sunflower oil 4 tbsp
Nutricia glutafin gluten free fibre mix
1 packet
Dry yeast (supplied with flour)
3/4
tsp
Use setting 1 basic
The loaf is nearly 2lb in weight.
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