Manual Morphy Richards 48324 (page 19 of 28) (English)

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Gluten free sun dried tomato loaf

⁄2

lb (680g)

Eggs 3

Buttermilk 284ml

Milk 5 tbsp

Lemon Juice 2 tsp

Honey 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

⁄4

cups

(470g)

Dried yeast 1 tbsp

Gluten free cheese and mustard loaf

⁄2

lb (680g)

Eggs 1

Water 1

⁄3

cup

(320ml)

Sunflower Oil 4 tbsp

Lemon juice 1 tsp

Salt 1

⁄2

tsp

Caster sugar 1

⁄2

tbsp

Grated strong cheddar cheese

⁄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

⁄2

lb (680g) 2 lb (907g)

Water 1 cup

(240ml)

⁄4

cup

(300ml)

Salt 1 tsp 1 tsp

Sunflower oil 2 tbsp 3 tbsp

Black treacle 1

⁄2

tbsp 2

⁄2

tbsp

Malt extract 2 tbsp 3 tbsp

Plain flour 3 cup

(432g)

4 cup

(576g)

Fast action yeast 1 tsp 1

⁄4

tsp

Sultanas*

⁄2

cup

(75g)

⁄4

cup

(100g)

* Place in the fruit and nut dispenser

Corn bread

⁄2

lb (680g)

Milk 120 ml

Eggs (beaten) 3

Margarine or butter

⁄3

cup

(33g)

Sugar

⁄4

cup

(57g)

Salt 1 tsp

All-purpose flour 2

⁄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

⁄2

cup

(500g)

Sugar

⁄2

cup

(113g)

Baking soda 1 tbsp

Salt

⁄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)

48324 rev1_x 27/10/2011 12:12 Page 19

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Morphy Richards 48324 Manual

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