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Basic Gluten Free Bread 1kg
Oil 80ml
Tepid water 430-450ml
Eggs 3 medium (60g)
White vinegar 1 teaspoon
Brown rice flour 150g (450g for diabetics)
White rice flour 270g (omit for diabetics)
Arrowroot or tapioca flour 135g
Besan (chickpea) or soya or amaranth flour 75g
White sugar 2 tablespoons
Xanthan gum 1 tablespoon
Salt 1-1
1
/
2
teaspoons
Dry yeast 2 teaspoons
Method
1.Place ingredients into bread pan in the order listed. Wipe any spills from outside of the pan.
2.Place bread pan into the bread maker and close the lid.
3.Press the menu button to program (4) Wheat Rapid.
4.Select size, Medium Crust Colour and press “Start”. Bread will be baked in the number of
hours indicated.
Variations
Grain: Add an extra 20-40ml extra water plus 3 tablespoons of your choice of grains e.g.
sunflower seeds, poppy seeds, green pepitas, sesame, soy grit, course polenta and linseed meal.
L.S.A (ready bought mix of linseed, sunflower and almond meal): Add an extra 20-40ml extra
water plus 3 tablespoons of L.S.A mix.
Cheese: Add 1 cup grated cheddar or tasty.
Fruit: Add 1 cup of your choice of chopped dried fruit e.g. apricots, figs, apple, dates, pears or
prunes plus 1 teaspoon cinnamon and
1
/
4
cup soft brown sugar.
Ham and Cheese: Add 12 cup chopped ham and
1
/
2
cup grated cheese.
Cheese and Tomato: Add
2
/
4
cup grated cheese and
1
/
4
cup chopped semi dried tomatoes, drained.
Cheese and Olives: Add
3
/
4
cup and
1
/
4
cup roughly chopped olives.
40
Gluten Free Breads continued