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For details of other Morphy Richards products, please see our website:
Gluten free sun dried tomato loaf
1
1
⁄2
lb (680g)
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 blend 3
1
⁄4
cups
(470g)
Dried yeast 1 tbsp
Gluten free cheese and mustard loaf
1
1
⁄2
lb (680g)
Eggs 1
Water 1
1
⁄3
cup
(320ml)
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
(86g)
Gluten free English mustard 1 tsp
Doves farm gluten free
white bread flour blend 3 cup
(430g)
Xanthan gum 1 tbsp
Dried yeast 1 tbsp
Malt loaf
1
1
⁄2
lb (680g) 2 lb (907g)
Water 1 cup
(240ml)
1
1
⁄4
cup
(300ml)
Salt 1 tsp 1 tsp
Sunflower oil 2 tbsp 3 tbsp
Black treacle 1
1
⁄2
tbsp 2
1
⁄2
tbsp
Malt extract 2 tbsp 3 tbsp
Plain flour 3 cup
(432g)
4 cup
(576g)
Fast action yeast 1 tsp 1
1
⁄4
tsp
Sultanas*
1
⁄2
cup
(75g)
3
⁄4
cup
(100g)
* Place in the fruit and nut dispenser
Corn bread
1
1
⁄2
lb (680g)
Milk 120 ml
Eggs (beaten) 3
Margarine or butter
1
⁄3
cup
(33g)
Sugar
1
⁄4
cup
(57g)
Salt 1 tsp
All-purpose flour 2
3
⁄8
cup
(350g)
Cornmeal 140g
Baking Powder 5 tsp
Irish soda bread
2 lb (907g)
Butter milk 220ml
Eggs (beaten) 2 medium
Oil 2 tbsp
All-purpose flour 3
1
⁄2
cup
(500g)
Sugar
1
⁄2
cup
(113g)
Baking soda 1 tbsp
Salt
1
⁄2
tsp
Raisins 1 cup
(150g)
Speciality breads (prog. 9)
Gluten free breads are yeast leavened breads, where gluten (the protein part of the wheat, also found in Oats, Barley and Rye) is
removed. For flour blends and the recipes below use programme 10 (gluten free)
People who cannot tolerate gluten in their diet (known as Coeliacs) can obtain gluten free bread mixes on prescription. It is found in
most high street chemists and health food stores. We recommend baking these on the programme 1 (basic) setting.
Contact the Morphy Richards Helpline (0844 871 0960) for further recipes when available.
Gluten free bread is excellent on the day it is made, but with all Gluten free breads when older than one day 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 Baking Pan
Gluten free bread (prog. 10)
