Although the Bread Bakery is primarily designed to operate using wheat flour, there are an increasing number of consumers who have special dietary requirements and cannot tolerate the gluten that is present in wheat flour.
Making gluten free bread is very different from the normal way of producing bread and it is very important that if you are making gluten free bread for health reasons that you have consulted your doctor before use.
It is essential to avoid cross contamination with flours that contain gluten, so it is possible to purchase an additional bread pan and blade from our Customer Care Centre, if the bread maker is being used for a variety of bread making.
Customer Care Centre
Tel: 08705 357 357 Mon - Fri 09.00 – 17.30
Or order direct on line at www.panasonic.co.uk
FOR BEST RESULTS
If you are fortunate enough to own a Panasonic Bread bakery you can produce gluten free bread with the minimum of effort.
The current SD 253 model has a special gluten free program that produces a loaf in only 2 hours. This program has been developed primarily with commercially prepared gluten free mixes, such as Glutafin, Juvela and Trufree. These are available from chemists, health food stores and occasionally large supermarkets. Using your own mix may therefore not produce such good results.
With models SD 251 and SD 206 gluten free recipes can be produced using the Basic Bake Rapid program of 1 hour 55 minutes.
Yeast - Always use the yeast that is provided with the gluten free mix, ensuring that not more than the quantity specified in the recipe is used.
Measure Accurately – weigh the mix on scales and use the cup and spoon provided with the bread maker to measure the other ingredients.
It is very important that you use the quantities specified in our recipes to achieve best results.
After Baking – Once the bread has completed baking remove promptly from the bread maker and place on a wire rack to cool.
Cakes and Teabreads – Gluten free flour can be substituted in the cake and teabread recipes in the cookery book to produce tasty cakes on the bake only mode. The addition of gluten free baking powder can be used when self raising flour is required.
For more information about the gluten free bread mixes please contact the following numbers:
| For Glutafin and Trufree products... | Nutricia Customer Care Line |
| 01225 711 801 | |
| For Juvela products... | SHS International Ltd Advice Line |
| 0151 228 1992 | |
| For Schar... | Nutrition Point |
| 07041 544 044 |
HOW TO MAKE A GLUTEN FREE LOAF
- Follow the recipes recommended in your cookery book for best results
- Place the ingredients into the pan in the following order, this ensures that the mix produces a batter more efficiently. The liquid ingredients are added first.
Water, salt, oil, gluten free mix, yeast.
Note:This order is different from the other programs and results may be poor if this procedure is not followed. - Select the gluten free program on the model SD 253 or Basic Bake Rapid on the SD 206 and SD 251
- Dark Crust is recommended for most gluten free breads, unless specified in the cookery book
- Between 5 and 10 minutes after the mixing starts, stir in the mix that may be stuck around the edges of the bread pan, using a plastic spatula. Be careful not to touch the kneading blade. This is recommended as the mix is very different to ordinary strong bread flour and this reduces the flour that can remain on the sides.
- The baking results and appearance of the loaf will differ according to the type of mix that is used. Gluten free mixes that are also wheat free can produce more variable results
- The timer can not be used for making gluten free bread
STORAGE
The bread should be cooled completely and then wrapped in foil or placed in a plastic bag to preserve freshness.
Store in a dry, well ventilated bread bin and consume within 2 days.
If you will not be able to use up all the loaf within this time, it can be sliced, placed in freezer bags and frozen. This will then keep for 2-3 months.