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GLUTEN FREE BREAdS
GLUTEN FREE CHOCOLATE
ANd SOUR CHERRy
INGREdIENTS
Luke warm water
Oil
Eggs
White vinegar
White rice flour
Brown rice flour
Xanthan gum
Cocoa powder
Soft brown sugar
Soy milk or skim milk
powder
Salt
Yeast: active dry
Dark choc, chopped
Sour cherries, drained
1KG
400ml
60ml
3
1 teaspoon
375g
150g
1 tablespoon
30g
100g
¼ cup
1 teaspoon
2 teaspoons
100g
100g
METHOd
1.
Place first 4 ingredients into baking pan
in order listed.
2.
Combine remaining ingredients in a
large bowl; mix well then transfer into
baking pan wipe any spills from outside
of the pan.
3.
Place bread pan into the bread maker
and close the lid.
4.
When the beeper alerts you that the
fruit and nut dispenser has dispensed
open lid – DO NOT turn bread maker
off; use a plastic spatula and carefully
scrape down sides of tin, mix in the
same direction as the blade turning until
ingredients are well combined, replace
lid and continue with cycle.
NOTE
Batter should resemble a thick batter.
If necessary add 1–2 tablespoons of
rice flour or water.
5.
Leave to cool in bread pan for 5 minutes
before turning out onto a wire rack
to cool.
41
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