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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 (08450
777700) 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 aluminium 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 white bread
Sunflower oil 4 tbsp
Water 1
5
/
8
cups
Skimmed milk powder 4 tbsp
Granulated sugar 3 tbsp
Salt 2 tsp
Nutricia glutafin gluten free
fibre mix 1 packet
Dry yeast (supplied with flour) 1 tsp
Use setting 1 basic 1.5lb
! The loaf is nearly 2lb in weight.
Madeira cake
Ingredients group 1
Butter (melted)
3
/
4
cup
Vanilla essence
1
/
2
tsp
Eggs (beaten) 3 medium
Lemon juice 2 tsp
Water
1
/
4
cup
Ingredients group 2
Nutricia glutafin gluten free (white mix) 1
5
/
8
cup
Baking powder 2 tsp
Caster sugar
1
/
2
cup
Use setting 6 Cake 1.5lb
Method
1 Mix group 1 together in a separate bowl.
2 Sieve group 2 together in a second bowl.
3 Combine groups 1 and 2 together until mixed.
4 Pour mixture into breadpan.
20