Bedienungsanleitung Panasonic SD-ZB2502BXE (Seite 14 von 100) (Deutsch, Englisch, Holländisch, Französisch, Italienisch, Spanisch)

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Gluten Free Recipes

Making gluten free bread is very different from the normal way of producing bread.

It is very important if you are making gluten free bread for health reasons that you have consulted your doctor and follow the guidelines below.

• This program has been developed especially for certain gluten free mixes, therefore using your own mix may not produce such good results.

• When ‘gluten free’ is selected, the details for each recipe must be followed carefully. (Otherwise, the bread may not turn out well.)

There are two types of gluten-free baking mixtures; mixtures with low content of gluten and mixtures which do not consist of wheat and contain

no gluten. If you have to pick one out using this baking program, please consult your doctor beforehand.

• The baking results and appearance of the loaf may differ according to the type of mix.

Occasionally a loaf may have some flour remaining on the side.

The wheat free mixes can produce more variable results.

• Wait for the loaf to cool before slicing it for the better performance.

• The bread should be stored in a cool dry place and used within 2 days. If you will not be able to use up all the loaf within that time it can be put

into freezer bags, in convenient sized portions, and frozen.

Warning for the users who use this program for health reasons:

When using the gluten free program, make sure to consult your doctor or the Caeliac Association and only use the ingredients which

are suitable for your health conditions.

Panasonic will not be responsible for any consequences resulting from ingredients that have been used without professional

consultation.

It is very important to avoid cross contamination with flours that contain gluten if bread is being made for dietary reasons. Particular attention

must be paid to the cleaning of the bread pan and kneading blade as well as any utensils that are used.

For customers in Belgium

The gluten free recipes below have been developed using commercially prepared gluten free bread mixes of AVEVE.

It is available from chemists, health food stores and occasionally large supermarkets.

For more information about the products of AVEVE, please contact 0800/0229210.

GLUTEN FREE BREAD

Select menu ‘12’

water 320 mL

tablespoons of oil 1

gluten free flour 500 g

teaspoons of yeast 2

NOTE

You cannot select the size for this program.

GLUTEN FREE BREAD WITH EGG

Select menu ‘12’

water 100 mL

milk 180 mL

eggs 2

tablespoons of oil 1

gluten free flour 500 g

teaspoons of yeast 2

[08 French]

FRENCH ROLLS

Select menu ‘08’

AVEVE ‘Frans krokant’ flour 400 g

water 260 mL

teaspoons of salt 1

tablespoons of butter 1

teaspoons of dry yeast 1

NOTE

For this program you cannot select the size or crust.

This recipe gives very light bread which rises well and does not keep for long.

[09 Italian]

ITALIAN BREAD

Select menu ‘09’

AVEVE ‘Frans krokant’ flour 400 g

water 240 mL

teaspoons of salt 1

⁄2

tablespoons of olive oil 1

⁄2

teaspoons of dry yeast

⁄4

NOTE

For this program you cannot select the size or crust.

This recipe gives very light bread which rises well and does not keep for long.

[10 Sandwich]

BASIC SANDWICH

Select menu ‘10’

teaspoons of sugar 1

AVEVE ‘Surfina’ flour 400 g

water 250 mL

tablespoons of butter 1

teaspoons of salt 1

teaspoons of dry yeast

⁄4

NOTE

For this program you cannot select the size or crust.

This recipe gives soft (quite moist) bread with a brown crust, ideal for making toast.

AVEVE Recipes

* These recipes are basically for customers in Belgium.

For further information, contact AVEVE on 0800/0229210.

[01 Basic]

[02 Basic Rapid]

WHITE BREAD

Select menu ‘01’ or ‘02’

MLXL

teaspoons of sugar 1 2 2

AVEVE ‘Surfina’ flour 400 g 500 g 600 g

water 250 mL 320 mL 380 mL

tablespoons of butter 1 1 1

⁄2

teaspoons of salt 1 1

⁄2 2

teaspoons of dry yeast

(teaspoons for BAKE RAPID option)

⁄4

⁄2)

⁄4)

⁄4

(2)

NOTE

In that case the bread will not rise as much and will be less soft.

[04 Whole wheat]

[05 Whole wheat Rapid]

WHOLE WHEAT BREAD

Select menu ‘04’ or ‘05’

MLXL

AVEVE fine whole wheat flour 300 g 400 g 450 g

AVEVE ‘Frans krokant’ flour 100 g 100 g 150 g

teaspoons of sugar 1 2 2

tablespoons of butter 1 1 2

teaspoons of salt 1 1 2

water 250 mL 320 mL 380 mL

teaspoons of dry yeast

(teaspoons for BAKE RAPID option)

⁄2)

⁄4

⁄4)

⁄2

(2)

NOTE

In that case the bread will not rise as much and will be less soft. This program is

more suitable for semi-whole wheat bread.

A little white flour is always added in the recipe described above. If you don’t want to

do that, substitute the white flour with whole wheat flour, but the bread will be smaller

and denser. If you add more white flour, use a little less water (since whole wheat

flour absorbs more water than white flour).

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