Breadmaker Bread Recipes

[Silly Yak]

Posted by Rosie on 18/8/2004
GF board



.........GF bread should be more like very thick cake mixture - not like ordinary bread. I could have built a small wall with my first efforts! There is a section on this board with lots of recipes but here is mine anyhow:

430-450 water
1 level 5ml teaspoon salt (Calpol spoon size!)
2 - 2.5 tablespoons of sunflower/olive oil
500g Glutafin Select Bread mix or Juvela GF mix
1 level 5ml teaspoon Xanthum Gum
1.5 level 5ml teaspoon Yeast

My breadmaker is the Panasonic one with Gluten-Free setting (takes 2 hours).

Both Glutafin and Juvela have good recipe books that they'll send you.

[Silly Yak]

................Breadmakers take the strain out of bread making ie:they get the temperature just right for the yeast they mix it all up and then they bake it for you!......................

We have a Panasonic breadmaker. We use glutafin fibre flour and the
recipe for the Panasonic that is on the glutafin website. It has proved
to be amazingly consistent. The bread has a good texture. We slice
the bread and freeze it in individual portions so that we can keep it
as fresh as possible.

To make garlic bread just add a teaspoon of ground garlic to your bread mix,you can also add herbs and seeds it's worth experimenting when you have a recipe that works.

I have recipes using Valpiform bread mix for several different breadmakers, but have obviously only tried it in mine which is a Hinari HB174. ................

Posted by ann on 31/1/2003,
GF board
The recipes for Panasonic SD 251 and SD 206:

Ingredients:
300g (10 1/2 ozs) Valpiform Bread Mix
4g (1 tsp) dried yeast (supplied with mix)
5g (1 tsp) salt
20g (3/4 oz) margarine
260ml (9 fl ozs) tepid water (approx 30C)

Makes 500g large loaf

Method:
Mix the yeast with 125ml (4 fl ozs) tepid water in the tin
Add Valpiform Bread mix, salt and margarine
Add the remaining water
Replace the tin in the machine.

Choose Rapid Bake Mode ( 1 hour 55 mins)

PS Jill posted something very similar for a Panasonic, the ratio of ingredients the same but for a smaller loaf - the difference was that Jill's cooks for 4 hours, so it'll come down to individual preference on the final outcome as to which method people choose.

*****************
For Prima model ABM3

Ingredients:
330g (11 1/2 ozs) Valpiform Bread Mix
300ml (10 fl ozs) tepid water (approx 30C)
24g (3/4 oz) soft margarine
5g (1 tsp) salt
4g (1tsp) dried yeast (supplied with mix)
1 tablespoon pumpkin or sunflower seeds (optional)

Method:
Mix the yeast with 150ml (5 1/4 fl ozs) tepid water in the baking tin.
Add the Valpiform Bread Mix, salt and margarine.
Add the reamining water.
Replace the tin in the machine.
Select the WHOLEWHEAT programme, with DARK baking control.
Start the machine. At the 'add extra ingredients' prompt, sprinkle the seeds into the batter


Recipe: For Hinari HB174; Mellerware Home Bakery Model 84300; Cookworks Model B6989

340g (12ozs) Valpiform Bread Mix
250ml (9 fl ozs) Water (cold)
2 tablespoons (30ml, 1 fl oz) vegetable oil
5g (1 tsp) salt
4g (1 tsp) dried yeast (supplied with mix)

Method:
Put water into tin.
Add the oil, then all the dry ingredients.
Place tin in the machine.
For Hinari - Select basic normal (3 hours 45 mins)
For Mellerware - Select 1 basic regular (2 hours 45 mins)
For Cookworks - Select 12 basic rapid ( 2 hours 35 mins)

That's it - so simple, and it really is good


Valpiform Bread Mix is gf and wheat free, and comes in 1kg size

Recipe for Morphy Richards 48210:

Ingredients:
450g (16ozs) Valpiform Bread Mix
400ml (13 1/2 fl ozs) water
30g (1oz) margarine
10g (2ozs) salt
9g (2 1/4 tsp) dried yeast (supplied with mix)

Method: for Morphy Richards 48210
Makes 2lb loaf
Put water into tin
Add Valpiform Bread Mix, salt and margarine.
Add dried yeast (last)
Chose setting 1 for 3 hours or "Basic White"

Method: Le Caf HB 152 CE or Goldstar
Same as above
Choose the Menu <> (2 hours 30 to 3 hours total)
These were posted by Ann Essex 31/01/03.
And it's excellent bread.

I use a PanasonicSD-206

250g Valiform bread mix
1tsp/3g dried yeast
1tsp/5g salt
15 margarine (i have also used other veg fat okay)
250ml tepid water

Mix yeast with half water in the tin.
Add Valiform bread mix, sal, margarine.
Add remaining water.
Use Basic-Bake programme - 4 hours

For Tomato and Bread variety -
same as above + approx 100g sun dried tomatoes, chopped & approx 2tbsp chopped fresh basil. I never weigh this stuff and just chop up what I have and it never seems to matter. If using sundried tomatoes in oil then thats all but if using dried ones then I rehydrate and also add a teaspoon of extra virgin olive oil.
Use raisin bake and add the extra bits when it beeps.
This was posted by Jill ...............

[Silly Yak]

From: helen on UK_ Coeliac board

Subject: Bread recipe

This is the best recipe I have developed so far for a sandwich type bread. I
use a Hinari bread machine which has wet ingredients put in first.
Store the bread in foil in the fridge after making. It toasts well and when
fresh makes good sandwiches. the cups are American cup measures.

Wet Ingredients:
3/4 cup of apple puree (unsweetened)
1/4 cup light oil (eg sunflower)
1 + 1/4 cup warm water

Put in base of bread maker

Dry Ingredients:
2 + 1/2 cups white rice flour - the finest you can get
1/2 cup potato flour
1/2 cup tapioca flour
1 table spoon xanthan gum
1 tea spoon salt
2 tablespoons sugar
2 table spoons soya milk powder
2 1/4 teaspoons of instant dried yeast.

Put this lot in the order listed on top of the wet indredients.

Use "rapid" bread cycle (single knead) and make sure the ingredients mix
together okay. You may have to use a plastic srubbishper to get all the flour
mixed in.

Once the bread in cooked don't leave in the machine for more than two or
three minutes before you turn it out and leave to go cold.

Freezes very well.

[Silly Yak]

www.celiac.com/cgi-bin/webc.cgi/ ... prodid=782

Bread Recipe for Bread Machine

This recipe comes to us from Kenneth Vaughan.

In the bread maker’s container add:
3 large eggs
1 2/3 cup water
3 tablespoons corn oil
1 teaspoon vinegar
In separate bowl:
¼ cup brown or white rice flour
1 cup tapioca flour
1 ½ cup corn flour
½ cup flaxseed flour (pardon the spelling use this to help with fibre content can sub ½ cup tapioca flour)
½ cup skim milk powder
3 tablespoons sugar
1 ½ teaspoons salt
2 ½ teaspoons xanthum gum
Add dry contents to wet and mix. With your finger make depression and add 2 ¼ teaspoons GF yeast. Set bread maker for whole wheat select light and press go

From Celiac.com