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As regards people allergic to cereals or on a diet, we have
tried the various recipes with our bread baking machine by
using flour mixtures normally containing corn, rice or pota-
to starch. These alternative recipes have provided good
results.
All the specified flour types are suitable for diets for speci-
fic nutritional requirements (e.g. celiac disease, sprue).
Even if greater quantities of yeast or wine lees baking
powder, the breads baked with the bread baking machine
remain relatively firm.
• Add the ingredients of the recipes provided below in the
same order as they are described into the baking tin.
Select the following programs:
a) F
or the breads:
NORMAL dark, for breads with a thick crust;
RAPID dark, for breads with a thinner crust.
b) For dough to be further worked:
Use the DOUGH program.
c) F
or pastries with baking powder or wine less used as
the rising agent:
Only the CAKE program.
• As gluten-free flours are not fit for pre-programming,
start the procedure immediately by pressing the
START/STOP key.
• If flour deposits form around the edge of the container,
open the lid during the kneading. Spread the flour in the
middle of the baking tin with a plastic dough scraper
and press into the dough. Close the lid again.
• When baking breads with yeast take out the kneading
pegs after the last kneading cycle (see the “Program
Timing” table), as the bread rises slowly. Otherwise you
can take them out at the end of the baking. In this case
a hole will be left in the bread which in turn is higher.
• Pour a few drops of oil on the dough and spread it with
your fingers or with the dough scraper. The oil is impor-
tant to avoid that the bread rises too much.
• Close the lid to proceed with the process.
• Leave the baked bread to cool on a grid.
It is advisable to cut the cooled bread in slices and to free-
ze them in portions to avoid that they dry too fast. If you
please, you can toast the bread slices in a toaster to give
them a fresh-baked taste.
The following recipes can be prepared either with baking
powder or phosphate-free wine lees baking powder. Use a
packet of baking powder instead of the corresponding
packet of dry yeast.
DAMIN – Gluten-free baking mix
(cornstarch) for bread
Bread weight approx. 1150 g
Warm water 270 ml
Milk 3,5% 300 ml
DAMIN 700 g
Sugar 1
1
/2 tsp
Salt 1
1
/2 tsp
Dry yeast 2 packet
Program: NORMAL
3-Pauly flour mix for gluten-free
bread, bread rolls and dough base
Tip: When using these ingredients to prepare a dough with
the DOUGH program, you can make bread rolls, pizza
dough or dough bases.
Bread weight approx. 1150 g
Warm water 570 ml
Flour mix 700 g
Butter 30 g
Salt 1
1
/2 tsp
Dry yeast 2 packet
Program: NORMAL
SCHÄR – gluten-free bread flour mix
MIX B – White Bread III
Bread weight approx. 1150 g
Warm water 570 ml
Soft butter 30 g
MIX B bread flour mix 700 g
Salt
1
/2 tsp
Dry yeast 2 packet
Program: NORMAL
SIBYLLE diet flour mix light –
For bread and bread roll
Tip: You can make a dough with these ingredients by using
the DOUGH program.You can use the dough to make
bread rolls that can be baked in your oven.
Bread weight approx. 1150 g
Warm milk or water 570 ml
Flour mix 700 g
Salt 1
1
/2 tsp
Sugar 1
1
/2 tsp
Very soft butter 40 g
Dry yeast 2 packet
Program: NORMAL
SCHÄR – gluten-free bread flour mix
MIX B – White Bread I
Bread weight approx. 1150 g
Warm water 570 ml
Vinegar 1
1
/
2 tsp
MIX B bread flour mix 700 g
Salt
1
/2 tsp
Dry yeast 2 packet
Program: NORMAL
Bread for People suffering from Allergie
43359-05-CB 556 Brotbaecker-GB2 16.06.2003 12:49 Uhr Seite 44
