Juvela
Automatic Breadmaker

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Making Bread in an Automatic Breadmaker

This recipe produces approximately 1½ lb (750g) loaf. The loaf will stay fresh for up to 4 days if stored in a sealed polythene bag and is also suitable for freezing.

ingredients:

  • Approx. 300ml (12fl oz) water
  • 2tbsp vegetable or sunflower oil
  • 1tsp salt
  • 350g (14oz) JUVELA Gluten-Free White Mix
  • 1tsp sugar
  • 2tsp easy blend dried yeast (measured from sachet supplied with Mix)

NB: If using the JUVELA Gluten-Free Fibre Mix, increase the water by 25ml (1fl oz) to ensure a smooth dough.

Method:

Place the water, oil and salt in the bread pan. Add the Mix and sprinkle in the sugar followed by the yeast. Place the bread pan in the breadmaker and select the basic† programme. Once the mixing blade starts to mix, use a rubber/plastic spatula to incorporate any Mix from the sides of the pan. When the programme has finished, leave to cool slightly before removing from the pan. The mixing blade may stay in the loaf - take care when removing it as it will be hot

NB The paddle may stay in the loaf. Take care when removing it as it will be hot.

† If you have a Panasonic breadmaker, we advise you to select the basic rapid programme which is 1hour 55mins (rather than the rapid bake which is different). This is because the basic programme has a ‘rest’ period which is unnecessary when making gluten-free bread. To get to the basic rapid programme, you need to press 'select' button followed by 'option' button on the machine.

NB: Xanthan gum can be a useful, but not essential ingredient when making gluten-freebread in a breadmaker. It can help with the structure of the bread and you may find it keeps better for longer. If using xanthan gum, we recommend adding one teaspoon with the Mix and increasing the water by approximately 50ml (2fl oz).

To make a smaller or larger loaf, follow the basic recipe and adjust the ingredients as follows:
Small Loaf (1lb) - Approx. 225ml (9fl oz) tepid water, 1tbsp vegetable or sunflower oil, 1tsp salt, 275g (11oz) JUVELA Gluten-Free White Mix, 1tsp sugar and 1½ tsp dried yeast

NB: If using the JUVELA Gluten-Free Fibre Mix, increase the water by approximately 25ml (1fl oz) to ensure a smooth dough.

Large Loaf (2lb) - Approx. 400ml (16fl oz) tepid water, 2tbsp vegetable or sunflower oil, 1½tsp salt, 500g packet JUVELA Gluten-Free White Mix, 1½ tsp sugar and 2 tsp dried yeast

NB: If using the JUVELA Gluten-Free Fibre Mix, increase the water by approximately 50ml (2fl oz) to ensure a smooth dough.

Savoury Variations

Your instruction manual will give directions about when to add additional ingredients.

Olive and Herb

Add 75g (3oz) chopped olives and 2tsp mixed dried herbs.

Sun-dried Tomato and Basil

Add 100g (4oz) sun-dried tomatoes, chopped and 2tbsp fresh basil, chopped.

Ham and Wholegrain Mustard

Add 75g (3oz) ham, finely chopped and 2tbsp of wholegrain mustard*.

Cheese and Onion

Add 100g (4oz) grated cheese and 1 medium onion, peeled, chopped and lightly fried.

Mushroom and Chive

Add 75g (3oz) mushrooms, chopped and slightly softened in a little butter and 2tbsp fresh chives, chopped.

Italian Pepperoni

Add 50g (2oz) Pepperoni*, finely chopped, 3tbsp pizza topping* (or tomato puree*) and 2tsp mixed dried herbs.

Sweet Variations:

Cinnamon and Raisin

Add 1tsp cinnamon and 75g (3oz) raisins.

Chocolate Hazlenut

Add 3tbsp chocolate hazlenut spread*.

Carrot and Ginger

Add 125g (5oz) carrots, peeled, cooked and finely diced, 2tbsp glace ginger, finely chopped and 25g (1oz) soft brown sugar.

Honey and Almond

Add 3tbsp honey and 50g (2oz) toasted almonds, finely chopped.

Treacle and Walnut

Add 1tsp treacle and 50g (2oz) chopped walnuts.

Citrus

Add 2tbsp marmalade and 2tbsp lemon curd*.