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Gluten Free Breads - continued
Gluten Free Grain Bread
490-500mls warm water
1 cup arrowroot
3 x 60g eggs
3 tablespoons grain*
½
cup oil
1 tablespoon Xanthan Gum
1 teaspoon vinegar
2 tablespoons sugar
½
cup brown rice flour
1
½
teaspoons salt
½
cup besan (chick pea)
2 teaspoons yeast
2 cups white rice flour
*Mix of grain to use: sesame, poppy, sunflour
seeds, soy grit, pepitas (pumpkin seeds),
linseed meal and course polenta.
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 1.0kg Loaf SIZE and press
“START”.
Bread will be baked in the number of hours
indicated.
Gluten Free Rice & Besan Bread
470mls water
2 cups white rice flour
3 x 60g eggs
1 cup arrowroot
¹/
³
cup oil
1 tablespoon Xanthan Gum
1 teaspoon vinegar
2 tablespoons sugar
½
cup brown rice flour
1
½
teaspoons salt
½
cup besan (chick pea)
2 teaspoons yeast
Variation: 1/2 cup grated cheese can be
added after arrowroot.
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 1.0kg Loaf SIZE and press
“START”.
Bread will be baked in the number of hours
indicated.