User Manual

35
Use the Breadman® Bread Maker to prepare fresh and delicious bread for those on a gluten-free
diet. The GLUTEN FREE cycle allows you to take control by helping you to effortlessly bake
any number of wonderful breads to serve people with special dietary needs. Try the gluten free
recipes included in this book and then experiment with your own additions and/or substitutions.
Try the following recipes using the exact ingredients listed, do not substitute. All recipes tested
used Red Star Quick Rise
TM
Yeast.
GLUTEN FREE COUNTRY WHITE BREAD
Ingredients: 1.5 LB
Water, 110°– 115°F/43 – 46° C 1-1/3 cups
Extra Large Eggs 3
Oil 3 TBL
Cider vinegar 1 tsp
Sugar 3 TBL
Salt 1-1/2 tsp
Dry Milk 1/2 cup
White Rice Flour 2 cups
Potato Starch Flour 1-1/4 cups
Soy Flour 1/3 cup
Tapioca Flour 1/2 cup
Xanthan Gum 1 TBL
Red Star Quick Rise
TM
Yeast 4-1/2 tsp
Select GLUTEN FREE cycle
Method:
1. Remove the Bread Pan from the Bread Maker. Attach the Kneading Paddle onto the
Drive Shaft. Have all ingredients ready. Make sure all ingredients, except water, are at
room temperature.
2. Use a liquid measuring cup to measure the water (110°-115°F/43°-46°C) and pour into the
Bread Pan.
3. Place whole, uncracked eggs in a bowl of warm water for 15 minutes to bring to room
temperature before adding to the pan.
4. Use a measuring spoon to measure the oil and cider vinegar; add to the Bread Pan.
5. Use a measuring spoon to measure the sugar and salt; level off with the edge of a knife and
add to the Bread Pan. Use a measuring cup to measure the dry milk; add to the Bread Pan.
6. Lightly spoon white rice flour into a measuring cup, level off with the straight edge of a knife
and add to the Bread Pan. Repeat for the potato starch flour, soy flour, and tapioca flour.
GLUTEN FREE BREAD RECIPES
3938
JAM CYCLE METHOD AND RECIPES
Use this cycle for making jams from fresh or frozen fruits. Do not double recipes or allow
ingredients to boil over the Baking Pan into the Baking Chamber. Should this happen, stop
the Bread Maker immediately. Allow to cool and clean thoroughly.
Press the MENU Button until 9 (JAM) appears in the Display Window.
Method:
1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the
Drive Shaft. Have all ingredients ready. Clean fresh berries or fruit, cut into 1/2-inch
cubes and drain. If using frozen fruit, thaw and drain.
2. Use a liquid measuring cup to measure the drained fruit, then crush with a potato
masher or with your hands.
3. Use a dry measuring cup to measure the sugar.
4. Use a measuring spoon to measure the lemon juice, if using.
5. Place the Bread Pan into the Breadman®. Push down until it fits firmly into place.
Close Lid.
6. The Display Window will show 9 (JAM). Press the START/STOP Button.
7. The Bread Maker will pre-heat for 15 minutes before any movement occurs in the Bread
Pan. After pre-heating, the jam will be heated and mixed for approximately 50 minutes.
The entire JAM cycle takes 1 hour 5 minutes.
8. When the jam is finished, the Breadman® will beep and “0:00” will appear in the
Display Window. Press the START/STOP Button and open the Lid.
CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND
JAM WILL BE VERY HOT. USE OVEN MITTS.
9. Remove the Bread Pan from the Breadman®. BE SURE TO USE OVEN MITTS.
10. Pour the hot jam into a heat-safe container. Leave on the counter top to cool;
stir frequently.
11. Pour the jam into a refrigerator/freezer-safe container, leaving 1/2" of space at the top.
12. Cover tightly to store. Jam will thicken upon cooling.
37
GLUTEN FREE PUMPERNICKEL BREAD
Ingredients: 1.5 LB
Water, 110°– 115°F/43 – 46° C 1 cup
Extra Large Eggs 3
Oil 3 TBL
Cider Vinegar 1 tsp
Molasses 3 TBL
Salt 1-1/2 tsp
Dry Milk 1/2 cup
Brown Rice Flour 2 cups
Potato Starch Flour 1/2 cup
Tapioca Flour 1/2 cup
Cocoa Powder 1 TBL
Xanthan Gum 1 TBL
Caraway Seeds 1 TBL
Red Star Quick Rise
TM
Yeast 4-1/2 tsp
Select GLUTEN FREE cycle
GLUTEN FREE CINNAMON RAISIN BREAD
Ingredients: 1.5 LB
Water, 110°– 115°F/43 – 46° C 1-1/4 cups
Extra Large Eggs 3
Oil 3 TBL
Cider Vinegar 1 tsp
Sugar 1/4 cup
Salt 1-1/2 tsp
Dry Milk 1/2 cup
White Rice Flour 2 cups
Potato Starch Flour 1/3 cup
Soy Flour 1/4 cup
Tapioca Flour 2/3 cup
Cinnamon 1-1/2 tsp
Raisin 3/4 cup
Xanthan Gum 1 TBL
Red Star Quick Rise
TM
Yeast 4-1/2 tsp
Select GLUTEN FREE cycle
36
7. Use a measuring spoon to measure the xanthan gum; level off with the straight edge of
a knife and add to the Bread Pan. Smooth into all corners. Lightly tap the Bread Pan 3
times to settle dry ingredients.
8. Use a measuring spoon to carefully measure the Red Star Quick Rise
TM
Yeast; level off
with the straight edge of a knife and add to the Bread Pan.
9. Place the Bread Pan into the Bread Maker. Push down on the rim until it snaps into place.
Close the lid.
10. Press the MENU Button until 8 (GLUTEN FREE BREAD) appears in the Display
Window. Press the COLOR Button to choose crust color. Press the LOAF Button to
choose 1.5 LB. Press the START/STOP Button to begin.
11. After 5 to 10 minutes into the kneading process, check the mixture. It should swirl about
in the machine with a definite raised pattern on top. At this time, use a rubber spatula to
push any flour or dough from the sides of the bread down into the mixture.
12. After the beeper sounds, press the START/STOP Button and use oven mitts to carefully
remove the Bread Pan after baking. The Light will go out when the START/STOP
Button is activated.
CAUTION: THE PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT.
USE OVEN MITTS.
13. Turn Bread Pan upside down and shake several times to release the bread. Do not
use metal utensils inside the Bread Pan or Bread Machine. Remove the Kneading Paddle
and allow loaf to cook standing upright on wire rack approximately 15 to 30 minutes
before slicing.
14. Cut the loaf in half, top to bottom and then cut each half into 1/2 inch slices.
15. When the bread has completely cooled, approximately 1 hour, store in an airtight
container.
16. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING.
Clean Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER.
(See CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside
of Breadman® after each use
JAM CYCLE HINTS FOR BEST RESULTS:
• Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and other
ingredients are necessary for a good set.
• Use only ripe fruit (not overripe or underripe) for best flavor.
• Do not puree fruit. Drain cubed fruit before crushing. Crush with a potato masher or food
processor. Jam should have bits of fruit in it.
• Recipes should not exceed 3 cups fruit.
• Be sure to measure fruit AFTER it has been crushed, not before.
• Remove stems, seeds, or pits from fruit before crushing.
• You may use strawberries, blackberries, raspberries or other thin skinned berries. Fruit such as
peaches, pears and apricots may be used but should be peeled and have the seeds removed.
• Frozen berries or fruit (no sugar added) may be substituted for fresh. Thaw and drain before
measuring. For thinner jam, use juice as part of the 3 cups berry or fruit amount.
• Lemon juice adds necessary acid to specific berries or fruit.
• You may decrease the amount of sugar, but it will produce a thinner result. More sugar will
make it thicker. For best results, sugar substitutes are not recommended.
• The average refrigerated life of jam is 2 weeks or up to several months frozen.
STRAWBERRY,
BLACKBERRY, OR
RASPBERRY JAM
Ingredients:
Fresh or Frozen (thawed) Fruit 2 cups
Sugar 3-1/4 cups
Select JAM cycle
CAUTION: DO NOT EXCEED THESE AMOUNTS!
BAKE CYCLE
This cycle can be used if the crust is too light or if you wish to bake pre-made dough. It can be
especially helpful if your bread is not quite done. Check every few minutes. This cycle will
bake for 1 to 15 hours.
1.
Press the MENU Button until 10 (BAKE) appears in the Display Window.
2. Press the
 (UP) and  (DOWN) TIMER Buttons (arrows) to adjust the amount of time
you need to BAKE, from 1 to 15 hours.
3. Press the
START/STOP Button to begin the BAKE cycle.
4. If you need less than 1 hour, press the
START/STOP Button to cancel the BAKE cycle at
the desired time.
BLUEBERRY,
APRICOT, PEACH
OR PEAR JAM
Ingredients:
Fresh or Frozen (thawed) Fruit 2 cups
Sugar 3-1/4 cups
Lemon Juice 2 TBL
Select JAM cycle