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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 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 free white bread
Small
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.
Madeira gluten free 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 7 Cake
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.
21
Bread mixes
Follow the information for bread mixes on the bread mix packet.
There are two types of bread mixes currently available.
1 Just add water
These mixes are complete and they have all the necessary ingredients provided, even the yeast. You only
add water.
IMPORTANT: Follow the packet instructions as some mixes contain more than the normal amount of yeast,
which could over rise in the pan. Use 3 cups of mix maximum.
These mixes are more prone to over rising and collapsing when the weather is hot and humid. Since these
mixes are complete we cannot advise how to adjust, as with our own recipes. Bake in the coolest part of the
day, use water between 21˚- 28˚C. Using the rapide setting will lessen the chance of bread sinking.
Use the ‘basic white setting’, for a quicker but shorter loaf ‘rapide setting’, may be used.
2 Just add flour and water
These mixes have the necessary ingredients in separate sachets. Just add water and flour. Remember strong
white bread flour is required. A packet of this mix will produce a 500g loaf just over 1 lb.