User manual

44
BREADS FOR PERSONS WITH ALLERGIES
Please note the following when preparing gluten-free
breads:
 Gluten-free flour needs more liquid than flour contai-
ning gluten (400-500 ml lukewarm liquid per 500 g
flour).
 Gluten-free flours need a little oil or fat for successful
baking. You can use vegetable oil, butter or margarine
(10 to 20 g).
 When you bake bread from gluten-free flour, you can-
not use the timer function. The program has to be
started right away.
 Gluten-free bread from the breadmaker requires less
yeast then bread baked in the oven. Use about 3.5 to
5 g of dry yeast for a standard loaf.
 If the bread collapses in the middle during baking,
reduce the amount of yeast by about 1 g. If the bread
still collapses, beat on e egg in the measuring cup
and then fill the cup with the amount of liquid stated
in the recipe. Important: do not add the egg to the
quantity of liquid!
 The crust of gluten-free breads does not brown as
much as that of breads containing gluten. For safety
reasons, breadmakers cannot be equipped with top
heating elements, so the top side of the bread is ligh-
ter in color. To give the bread a more attractive color,
you can whisk one egg yolk with 1 tsp of sweet cream
and brush this on the bread when the display shows a
remaining time of 1:15.
 After about eight minutes of kneading, loosen the
flour or dough from the edge of the baking pan with a
silicone dough scraper. You can loosen the edge of the
dough from the baking pan again when the remaining
time is 1:15 for better results.
For persons who suffer from grain allergies or who have to
follow strict diets, we have tested various flour mixes made
with cornstarch, rice starch or potato starch in the Back-
meister
®
with very good results. When using baking mixes,
please follow the instructions on the package.
We have achieved good results with products from the
Schär company and Hammermühle Diät GmbH. If you have
questions about gluten-free products or intolerabilities,
please contact these companies directly:
Hotline Fa. Schär
Deutschland Tel. [phone]
Österreich Tel. [phone]
Hotline Hammermühle
Deutschland Tel. [phone]
The necessary ingredients can be purchased in health food
stores. Hammermühle products can be ordered directly
from the manufacturer at the above number. All flour types
listed are suitable for cakes and breads for special diets
necessitated by affliction with sprue. Breads baked in the
Backmeister
®
are also relatively compact when the quanti-
ty of yeast or cream of tartar is increased.ie Brote, die im
Backmeister
®
gebacken wurden, relativ fest.
Add the ingredients to the baking pan. Select the following
programs:
 “BASIS” dark for a darker crust, “SCHNELL” dark for
a lighter crust
 for preparing dough not to be baked in the breadma-
ker: “TEIG” program
 for preparing bread with baking powder or cream of
tartar as the raising agent: “BAKING POWDER” pro-
gram
Nut bread
Step I
Water 480 ml
Vegetable oil 10 g
Nut bread baking mix 500 g
Dry yeast 4 g
Program: BASIS
Tip: Add oil seeds or chopped nuts to the dispenser
in the lid of the breadmaker. This will make the bread
even heartier.
White bread
Stufe I
Lukewarm water 400 ml
Butter 20 g
White bread baking
mix
500 g
Dry yeast 4 g
Program: BASIS
Tip: With the Dough program you can also make dough
for pizza with the white bread mix. Instead of the
butter, use 40 g vegetable oil and 380 ml water. Bake
the pizza with toppings for about 20 minutes at 200
°C.
Dough for rolls can also be made with the white bread
mix. Simply put the dough in greased muffin pans.
Brush the top with melted butter and let rise another
20 minutes. Preheat oven to 200 °C and bake about
20 minutes.
Chestnut bread
Step I
Lukewarm water 450 ml
Vegetable oil 20 g
Chestnut bread
baking mix
500 g
Dry yeast 5 g
Program: BASIS