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For details of other Morphy Richards products, please see our website:
Irish soda bread
2lb
Butter milk 220ml
Eggs (beaten) 2 medium
Oil 2 tbsp
All-purpose flour 3
1
⁄2
cup
Sugar
1
⁄2
cup
Baking soda 1 tbsp
Salt
1
⁄2
tsp
Raisins 1 cup
Use setting 9 Speciality
Corn bread
1
1
⁄2
lb
Milk 120 ml
Eggs (beaten) 3
Margarine or butter
1
⁄3
cup
Sugar
1
⁄4
cup
Salt 1 tsp
All-purpose flour 2
3
⁄8
cup (350g)
Cornmeal 140g
Baking Powder 5 tsp
Use setting 9 Speciality
Recipes for Gluten free (10)
Gluten free breads are yeast leavened breads, where Gluten a
protein part of the wheat (also found in Oats, Barley and Rye) is
removed.
People who cannot tolerate Gluten in their diet (known as
Coeliacs) can obtain this flour on prescription. It is found in
most high street chemists and health food stores, it is
expensive!
Contact the Morphy Richards Helpline (0844 871 0944) for
further recipes when available.
The bread is excellent on the day it is made, but with all Gluten
free breads when one day old or more it will need ‘refreshing’. 2
slices placed in a microwave for 10-15 seconds will usually do
this. Any remaining fresh bread can be frozen for storage. To
store Gluten free bread (or any bread) slice the bread, re-
assemble the slices back together, wrap the assembled loaf in
aluminium foil and place it in a plastic bag. Store in the freezer
until required. The slices will ‘snap’ apart when required and
quickly thaw, use the microwave if required.
Due to the nature of gluten free dough, it may be necessary
to help ensure the ingredients are mixed correctly during
the first kneading process.
To do this, open the lid during the first kneading process
(when the icon is displayed on screen) and scrape any
unmixed ingredients which may have become stuck to the
side of the baking pan down in to the mixture.
Do this using a wooden or plastic spatula to avoid
damaging the non-stick coating on the pan.
Gluten free sun dried tomato loaf
1
1
⁄2
lb
Eggs 3
Buttermilk 284ml
Milk 5 tbsp
Lemon Juice 2 tsp
Honey 1
1
⁄2
tbsp
Sun dried tomato paste 1 tbsp
Sun dried tomatoes (antipasti) 50g
Oil from antipasti 1 tbsp
Salt 1 tsp
Doves farm gluten free white bread flour 3
1
⁄4
cups
Yeast 1 tbsp
Use setting 10 Gluten free
Gluten free cheese and mustard loaf
1
1
⁄2
lb
Eggs 1
Water 1
1
⁄3
cup
Sunflower Oil 4 tbsp
Lemon juice 1 tsp
Salt 1
1
⁄2
tsp
Caster sugar 1
1
⁄2
tbsp
Grated strong cheddar cheese
3
⁄4
cup
Gluten free English mustard 1 tsp
White gluten free flour mix 3 cups
Xanthan gum 1 tbsp
Dried yeast 1 tbsp
Use setting 10 Gluten free
Gluten free chocolate cake*
Softened margarine
3
⁄4
cup
Vanilla essence 1 tsp
Eggs, beaten 3
Lemon juice 2 tsp
Water
1
⁄4
cup
White gluten free flour mix 1
3
⁄4
cup
Guten free baking powder 2 tsp
Gluten free cocoa 2 tbsp
Use setting 16 Cake
Gluten free fruit cake*
Light brown sugar
3
⁄4
cup
Softened butter
3
⁄4
cup
Eggs 3
Lemon juice 1 tbsp
Milk 1 tbsp
Dried mixed fruit
2
⁄3
cup
White gluten free flour mix 2 cups
Gluten free baking powder 1 tbsp
Gluten free mixed spice
1
⁄2
tsp
Use setting 16 Cake
*Only available on models 48319 and 48320
For method, see page 17
The gluten free cake recipes use programme 16 (cake)*
