19
Wholemeal bread
Water
Oil
Wholemeal flour
Salt
Brown sugar
Active dry yeast
1000g
420ml
2 tablespoons
700g
2 tablespoons
2 tablespoons
2 tablespoons
Wholegrain bread
Water
Oil
Flour
Wholemeal flour
Mixed grains
Salt
Brown sugar
Active dry yeast
1000g
470ml
2 tablespoons
320g
380g
3
/
4
cup
1
1
/
2
teaspoon
2 tablespoons
2 tablespoons
(7) GLUTEN FREE
Baking good quality gluten free bread takes practice and a better understanding of the various ingredients.
To help you bake perfect gluten free bread, below are a number of practical tips and some information on
the ingredients to read before starting.
Practical tips
• For best results, read the instructions for each recipe carefully.
• All our gluten free recipes can be kept well frozen.
• To ensure the ingredients are well mixed, you may need to intervene during the kneading cycle.
When baking the first loaves of bread, check the consistency of the dough for five minutes.
If the dry ingredients are not mixed, use a plastic spatula to scrape the sides of the pan and mix in the
same direction as the paddle.
• Do not use the Delay Bake function when baking gluten free bread as some ingredients are perishable
and could deteriorate.
• Allow the bread to cool completely before slicing.
• It is normal for gluten free bread to be heavier and slightly denser. This bread must be at least 10-12 cm
high and tasty. For lighter bread, reduce the quantity of salt to 1/2 teaspoon.
• Weigh all the ingredients including the water for best results.
• Use metric measurements for all dry ingredients.
• If you use vinegar, do not use malt vinegar.
• Remove the pan from the baking chamber immediately at the end of the baking cycle without leaving it
there for the "Keep Warm" function.
• Leave the bread in the pan for about 7 minutes before placing it on a wire rack to cool.
Flour
• A mix of flours gives the best results and improves crust colour.
• If you use rice flour only, the crust will be very light coloured, irrespective of the baking time.
• You can use fine or coarse white rice flour.
• If you use rice flour on its own, the bread becomes stale more rapidly than a loaf made with a mix of
flours. Adding oil helps keep the bread fresh longer.
Consistency
• The dough will be similar to a thick cake mix. Check for 10-15 minutes during kneading and if the mix-
ture is too thick, add a little water a tablespoon at a time.
• Environmental factors can have a considerable effect on the consistency of the dough.
A change in weather conditions may affect the reaction of the active dry yeast. For example, if you bake
