Breadman BK1050S, BK1060S Use and Care Manual Page 29

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GLUTEN FREE PUMPERNICKEL
BREAD (2-LB.)
INGREDIENTS
1½ cups water (80°F – 90°F)
3 large eggs, at room temperature
3 tbsp. molasses
2 tbsp. canola oil
1 tsp. cider vinegar
2 cups white rice flour
2
/3 cup potato starch
1
/3 cup tapioca flour
3 tbsp. firmly packed light brown sugar
2½ tsp. xanthan gum
2 tsp. cocoa powder
2 tsp. instant coffee granules
1½ tsp. salt
1 tbsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into bread pan. Close lid. Plug unit into
wall outlet.
3. Select GLUTEN FREE. Press the START/STOP button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least
20 minutes).
MAKES ONE, 2-LB. LOAF
SEEDED GLUTEN FREE BREAD (2-LB.)
INGREDIENTS
1
2
/3 cups water (80°F – 90°F)
1 large egg, at room temperature + enough egg whites to measure
¾ cup
1
/3 cup unsalted butter or margarine, melted
1 tsp. cider vinegar
1 pkg. (16 oz.) gluten free bread mix
1 tbsp. golden flaxseeds
1 tbsp. sesame seeds
1 tbsp. black sesame seeds
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit
into wall outlet.
3. Select GLUTEN FREE. Press the START/STOP button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least
20 minutes).
MAKES ONE, 2-LB. LOAF
GlUTEN
FREE
GlUTEN
FREE
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