Morphy Richards manual Gluten free recipes, BM48271 Rev2 18/7/07 16 32 Page

BM48271 Rev2 18/7/07 16:32 Page 26

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 Ô Nutricia GlutafinÕ 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 ÔrefreshingÕ. 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 aluminum foil and place it in a plastic bag. Store in the freezer until required. The slices will ÔsnapÕ apart when required and quickly thaw, use the microwave if required.

Gluten free white bread 2lb

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.

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