55
Potato & Peppercorn 750g 1.0kg 1.25kg
Water 320ml 420ml 520ml
Margarine 1½ tablespoons 2 tablespoons 2½ tablespoons
Salt 1½ teaspoons 2 teaspoons 2½ teaspoons
Sugar 1½ tablespoons 2 tablespoons 2½ tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Instant potato flakes 3 tablespoons 4 tablespoons 5 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal plain flour 380g (2
¹/
³
) 540g (3
¹/
³
) 540g (3
¹/
³
)
Plain flour 160g (1) 160g (1) 320g (2)
Yeast 1 teaspoon 1 teaspoon 1½ teaspoons
Fruit & Nut Dispenser
Green peppercorns,
drained 2 tablespoons 2 tablespoons 3 tablespoons
Gluten Free Breads
We understand the importance of a staple
food such as bread in a Coeliac’s diet.
Realising that there have been breadmakers
on the market that do not deliver a suitable
Gluten Free loaf, our objective, with the help
of the Coeliac Society of Australia, was to
develop a recipe that produced a real result.
So all you have to do is simply add the
ingredients, press a button and leave the
rest up to the Quantum SmartBake.
Baking a successful Gluten Free loaf takes
practice and a better understanding of the
different ingredients. In order to help you
along the path to a perfect Gluten Free loaf
we have included
some handy hints and ingredient information
that you should read before attempting to
bake your Gluten Free loaf.
Handy Hints
• For optimum results carefully follow the
instructions for each recipe.
• All the our Gluten Free recipes can be
frozen and will keep well.
• To ensure that all the ingredients have
combined sufficiently, you may need to
assist the kneading cycle. When baking
your first few loaves you should inspect
the dough texture approximately 5 minutes
into the knead. If there is any unmixed
dry ingredients use a plastic spatula and
scrape down the sides of the baking pan,
and mix in the same direction as the blade
is rotating.
• Do not use the Time Delay setting when
making Gluten Free bread as some
ingredients are perishable and may spoil.
• Allow the bread to cool completely before
slicing.
• It is normal for Gluten Free bread to be
heavy and slightly dense in texture. These
breads should be
at least 10-12cm in height and rich in
flavour. For a lighter loaf you may reduce
the salt quantity
to
½
teaspoon.
• Weigh all ingredients, including water for
best results.
• Use metric measures for all dry
ingredients.
• When using vinegar never use malt vinegar.
• Remove the baking pan from the baking
chamber immediately after the bake cycle
is completed. Never leave in for the Keep
Warm function.
• Leave bread in the baking pan for
approximately 7 minutes before removing
onto a cooling rack.
• If you would like any further information
on baking Gluten Free bread we advise that
you contact the Coeliac Society in your
state.
Flours
• A blend of flours will give a better result
and assist in browning.
• When using only rice flour you will get a
pale crust on top, regardless of the cooking
time.
• Both fine and course white rice flour works
well.
• If using rice flour only you find your bread
will go stale quicker when compared to
using a blend of flours. The addition of oil
will help keep the bread fresh for longer.
