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Gluten Free Breads - continued
Consistency
• The dough should resemble a thick cake
mix. Check 10-15 minutes into kneading
and if the consistency is too thick add a
little water - 1 tablespoon at a time.
• Environmental factors can have a large
effect on the consistency of the dough. A
change in atmospheric conditions can affect
the reaction of the yeast. For example if
baking bread on a wet, humid day, you
may need to reduce the water by 10-20mls
to achieve the desired consistency for the
dough.
Gluten Free Rice Bread
500mls of warm water
2 teaspoons Yeast
3x60g eggs
1
¹/
³
teaspoons salt
¹/
³
cup canola or olive oil
1 teaspoon white vinegar (never malt)
1 cup brown rice flour
2 cups white rice flour
1 cup cornflour or Arrowroot
1 tablespoon Xanthan Gum
2 tablespoons sugar
Method
1. Place ingredients into bread pan in the
order listed. Wipe spills from the outside
of the pan.
2. Place the bread pan into the breadmaker
and close the lid.
3. Press the MENU button to program
(3) GLUTEN FREE/YEAST FREE.
4. Select a Dark CRUST Colour.
5. Select a 1.25kg Loaf SIZE and press
“START”.
Bread will be baked in the number of hours
indicated.