All recipes use local ingredients and Australian
Standard Metric measuring tools (cup, spoons
and weighing scales) for accuracy. The weight
of the baked bread in this section will be more
than that of the Wheat Bread, due to the
ingredient properties used in each recipe.
Your Breville Bread Master Big Loaf has been
developed to make Gluten Free Bread with
ease. The following recipes have been
developed without using any grains or
ingredients that contain gluten. Therefore,
these recipes are suitable for people with
specific food allergies or intolerances.
Making gluten free bread is different from
traditional baking, therefore it is important to
carefully read the following information:
●
Always use the ingredients specified in recipes
for successful gluten free baking.
●
For information on the availability of gluten free
ingredients (such as Guar or Xanthan gum)
contact the Coeliac Society in your state.
●
Ensure that the flour is gluten free. Buy it from
a reliable source to ensure freshness.
●
Check with the yeast manufacturer to ensure
that the yeast is gluten free. Only use active dry
yeast when making these recipes.
●
Ensure that the vinegar used is gluten free.
Vinegar helps to strengthen the dough to rise
better.
●
Guar Gum is a powdery substance with a
similar function to Xanthan Gum. It is high in
fibre and can sometimes have a laxative effect
on people with sensitive digestive systems.
Guar gum is food additive 412.
●
Xanthan Gum is a fine creamy white powder,
and acts as a substitute for gluten and gives
structure to the bread so that the dough will
rise. Xanthan Gum is food additive number
415.
●
Lactose Intolerance: the milk powder may be
substituted with a soy milk powder but may
result in a heavier loaf. Coconut powder can
also be used as a substitute and will give a
pleasant flavour.
●
Follow the directions for each recipe carefully.
As the preparation is different from automatic
bread making the preset timer cannot be used
when making these recipes.
Gluten
Gluten Free Breads
64
Free
Breads
Breads
