WestBend 41410 Instruction Manual - Page 19

LOW CARB & GLUTEN FREE For all of the following recipes, follow these general guidelines. All Gluten free and Low Carb breads should be baked on setting 7, "Gluten free." 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. Use room temperature ingredients, and if you notice issues with your loaves, reverse the normal order of adding ingredients. Start with the yeast and dry ingredients, add half the wet ingredients, and then start the cycle. Allow the ingredients to mix for several minutes and gradually add the remaining wet ingredients. Gluten free Bread 2 Pound Loaf 1 cup + 2 tbsp. 3 4 tbsp. 1 tsp. 2 cups ¾ cups ¼ cup ⅔ cup 3 tbsp. 1 tbsp. 1 ½ tsp. 1 tbsp. INGREDIENTS Water*, 80° F Eggs* Melted Butter or Canola Oil Cider Vinegar White Rice Flour Potato Starch Flour Tapioca Flour Non-fat Dry Milk Sugar Xanthan Gum Salt Active Dry Yeast * Place eggs in measuring cup, then add water to the measuring cup, fill to 1 ¾ cup. Lemon Poppyseed Gluten free Bread 2 Pound Loaf INGREDIENTS 1 cup + 2 tbsp. Water*, 80° F 3 Eggs* 4 tbsp. Melted Butter or Canola Oil 2 tsp. Lemon Extract (Gluten free) 2 cups White Rice Flour ¾ cups Potato Starch Flour ¼ cup Tapioca Flour ⅔ cup Non-fat Dry Milk 3 tbsp. Sugar 1 tbsp. Xanthan Gum 1 ½ tsp. Salt 1 tbsp. Poppy Seeds 1 tbsp. Active Dry Yeast *Place eggs in measuring cup, then add water to the measuring cup, fill to 1 ¾ cup. English - 19