Gluten free recipes, Bread mixes, Method

Gluten free recipes

Gluten free breads are yeast leavened breads, where Gluten a protein part of the wheat (also found in Oats, Barley and Rye) is removed.

People who cannot tolerate Gluten in their diet (known as Coeliacs) can obtain this flour on prescription. It is found in most high street chemists and health food stores, it is expensive!

Morphy Richards has developed these recipes using one particular brand ‘ Nutricia Glutafin’ Gluten free white flour mix and fibre mix. Other brands have not been tested therefore Morphy Richards cannot list these brands.

Contact the Morphy Richards Helpline

(0870 060 2609) for further recipes when available. The bread is excellent on the day it is made, but with all Gluten free breads when one day old or more it 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.

Gluten free white bread

	Small
Water	15/8 cups
Skimmed milk powder	4 tbsp
Granulated sugar	3 tbsp
Salt	2 tsp
Sunflower oil	4 tbsp
Nutricia glutafin gluten free
fibre mix	1 packet
Dry yeast (supplied with flour)	3/4 tsp
Use setting	1 basic
The loaf is nearly 2lb in weight.

Madeira gluten free cake

Ingredients group 1

Butter (melted)	3/4	cup
Vanilla essence	1/2	tsp
Eggs (beaten)	3 medium
Lemon juice	2 tsp
Water	1/4	cup

Ingredients group 2
Nutricia glutafin gluten free (white mix)	15/8 cup
Baking powder	2 tsp
Caster sugar	1/2	cup
Use setting	7 Cake

Method

1Mix group 1 together in a separate bowl.

2Sieve group 2 together in a second bowl.

3Combine groups 1 and 2 together until mixed.

4Pour mixture into breadpan.

Bread mixes

Follow the information for bread mixes on the bread mix packet.

There are two types of bread mixes currently available.

1Just add water

These mixes are complete and they have all the necessary ingredients provided, even the yeast. You only add water.

IMPORTANT: Follow the packet instructions as some mixes contain more than the normal amount of yeast, which could over rise in the pan. Use 3 cups of mix maximum.

These mixes are more prone to over rising and collapsing when the weather is hot and humid. Since these mixes are complete we cannot advise how to adjust, as with our own recipes. Bake in the coolest part of the day, use water between 21˚- 28˚C. Using the rapide setting will lessen the chance of bread sinking.

Use the ‘basic white setting’, for a quicker but shorter loaf ‘rapide setting’, may be used.

2Just add flour and water

These mixes have the necessary ingredients in separate sachets. Just add water and flour. Remember strong white bread flour is required. A packet of this mix will produce a 500g loaf just over 1 lb.