West Bend cook's essentials L5815 - Manual (Page 16)

16
L
OW
C
ARB
& G
LUTEN
-F
REE
For all of the following recipes, follow these general guidelines. All Gluten-Free and Low
Carb breads should be baked on setting 1, “Basic.” Gluten free breads must first have
liquid ingredients whisked together in a separate bowl to ensure proper blending. Break
eggs into a 2 cup measuring cup and add recommended amount of water before mixing in
the liquid ingredients.
Gluten-Free Bread
2.0 Pound Loaf INGREDIENTS
1 cup + 2 tbsp. Water, 80° F
3 Eggs*
4 tbsp. Melted Butter or Canola Oil
1 tsp. Cider Vinegar
2 cups White Rice Flour
¾ cups Potato Starch Flour
¼ cup Tapioca Flour
cup Non-fat Dry Milk
3 tbsp. Sugar
1 tbsp. Xanthan Gum
1 ½ tsp. Salt
1 tbsp. Active Dry Yeast
* Place eggs in measuring cup, then add water to measuring cup, fill to 1 ¾ cup.
Brown & White Rice Flour Gluten-Free Bread
2.0 Pound Loaf INGREDIENTS
1 cup Water, 80° F
3 Eggs*
4 tbsp. Melted Butter or Canola Oil
1 tsp. Cider Vinegar
1 cup White Rice Flour
1 cup Brown Rice Flour
¾ cups Potato Starch Flour
¼ cup Tapioca Flour
cup Non-fat Dry Milk
3 tbsp. Brown Sugar
1 tbsp. Xanthan Gum
1 ½ tsp. Salt
1 tbsp. Active Dry Yeast
* Place eggs in measuring cup, then add water to measuring cup, fill to 1 cup.