Breadman Stainless Steel Convection Bread Maker, TR2700 guide

Ingredients	1.5 lb.

Xanthan gum	1 tbsp.

Red Star Quick Rise™ Yeast	4½ tsp.

Select Gluten Free Course

Gluten Free Method:

1.Remove bread pan from bread maker. Attach kneading paddle onto shaft. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR INGREDIENTS. Make sure all ingredients, except water, are at room temperature.

2.Place bread pan into breadmaker. Push down on rim until it fits firmly into place. Close lid.

3.Press MENU and choose Gluten Free Course. Press START to start course cycles immediately.

Important: Don’t use delay bake timer if your recipe includes eggs, fresh milk, yogurt or other dairy products, meats, fish or any other ingredients that may spoil.

4.About 5 – 10 minutes in Kneading cycle, check mixture. It should swirl about the bread pan with a definite raised pattern on top. At this time, use a rubber spatula to push any flour or dough from the sides of the pan down into the mixture.

5.At end of baking cycle, a beep will sound. Press STOP and use oven mitts to carefully remove bread pan. The indicator light will go out when the STOP button is pressed.

Caution: Bread pan, kneading paddle and bread will be extremely hot. Use oven mitts.

6.Turn bread pan upside-down and shake several times to release bread. Do not use metal utensils inside bread pan or bread maker. Remove kneading paddle and allow loaf to cool standing upright on wire rack approximately 15 – 30 minutes prior to slicing.

7.Cut loaf in half, top to bottom, then cut each half into ½-inch slices.

8.When bread has cooled completely (approximately 1 hour), store in an airtight container.

9.Unplug unit and allow to cool completely before cleaning. Clean bread pan after each use.

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Breadman Stainless Steel Convection Bread Maker, TR2700 manual Gluten Free Method

Contents

Stainless Steel Convection Bread Maker Accessories/Parts Please Read and Save this Use and Care Book Important Safeguards Additional Important Safeguards Short Cord Instructions Electric PowerPower Outage Frequent surges, please use a surge protector Product may vary slightly from what is illustrated Program Prog Control PanelDisplay Window Operation Light Yes/No and Up/Down Arrows Program Prog TemperatureStop/Reset Save/ErasePage Page Bread Pan tips Inserting bread pan Getting StartedMaximum Ingredient Amounts Kneading and Baking Courses Dough Gluten Free BreadBatter Bread Jam Knead Rise Punch Shape Bake Total Kneading and Baking Course Chart Whole Light Course Crust Size Preheat Course Crust Size Preheat Course Crust Know Your Ingredients Sugar Conversion Chart for Quick Rise YeastYeast Rapid Course Yeast Addition Baking Soda EggsFats Baking Powder Making DOUGH, Baking Breads and Batter Breads High-Altitude BakingSlicing and Storing Bread Page Using 24-HOUR Delay Bake Timer Pause Advanced Baking Techniques Bake only Mediterranean-Style Rustic Bread Pull-Apart RollsBraided Breads Personal Recipes Pause Press SAVE/ERASE Start Custom Programs Bread RECIPES...EASY AS White BreadIngredients ½ lb Ingredients Amount White Sourdough Starter Cornbread White Sourdough Bread EGG Bread FAT-FREE White Bread Potato Bread Whole Grain Bread Sunflower & Sesame Seed Whole Wheat Bread Whole Wheat Bread Caraway RYE Bread Onion RYE Bread Seven Grain Bread TWO Cheese Bread Pumpernickel Bread Hearty NUT Bread Italian Herb Bread French Bread Cinnamon Raisin Bread Crunchy Cracked Wheat Bread White Wheat Bread Dried Fruit Bread SOY Cinnamon Raisin Bread Sweet Corn Bread Ingredients LoafBatter Breads Batter Breads Course Hints for Best Results Method Ingredients Cake Pineapple Coconut Pound Cake Ingredients Loaf Cheddar Loaf Bread Banana NUT Cake Ingredients LOW Carb White BreadLOW Carb Bread RECIPES... Easy AS Low Carb Course Method Nutritional Analysis LOW Carb Cinnamon Raisin Bread Raisins Cup Select Low Carb Course Yield 28 slices LOW Carb Batter Breads LOW Carb Chocolate Cake Gluten Free Bread RECIPES... Easy AS Gluten Free Country White Bread Gluten Free Method Gluten Free Pumpernickel Bread Making Doughs Crust Treatments Bread / Pizza / Pasta Dough Courses Rolls Dough Course RECIPES...AS Easy AS Dinner Roll DoughIngredients Wheat Dinner Roll Dough Topping Cheezy Garlic Roll DoughIngredients Rolls Filling Sticky Breakfast BUN Dough Brown sugar ¾ cup Variations French Bread DoughGlaze Regular Large Challah Bread Dough Bagels Bagel Dough Variation Soft Pretzel DoughPretzels Ingredients Thick or 2 thin crusts Thick or 4 thin crusts Pizza Crust Dough Ingredients Thin crusts Whole Wheat Pizza Crust Dough Garlic-Cheese Topping Focaccia Dough Greek-Style Topping Ingredients Lb loaf Jam Course Hints For Best Results JAM CourseJam Course Method Important Do not exceed amounts given STRAWBERRY, BLACKBERRY, or Raspberry JAMBLUEBERRY, APRICOT, Peach or Pear JAM Storage Cleaning Hot Question Answer Need HELP? 2009/4-29-139E