Method

1. Place the water, oil and salt in the bread pan.
2. Add the Mix and sprinkle in the sugar followed by the yeast.
3. Place the bread pan in the breadmaker and select the basic† programme.
4. 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.
   
   † If you have a Panasonic breadmaker, we advise you to select the basic rapid programme which is 1hour 55mins. To get to the basic rapid programme, you need to press ‘select’ button followed by ‘option’ button on the machine. (We recommend the basic rapid, because the ‘normal’ basic programme has a ‘rest’ period which is unnecessary when making gluten-free bread).
   
   NB: Xanthan gum can be a useful, but not essential ingredient when making gluten-free bread 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 approx. 50ml (2fl oz).
5. To make a smaller or larger loaf, follow the basic recipe and adjust the ingredients and follows:
   
   Small loaf (1lb) - Approx. 225ml (9fl oz) tepid water, 1 tbsp vegetable or sunflower oil, 1 tsp salt, 275g (11oz) Juvela gluten free white mix, 1 level tsp sugar and 1 1/2 level 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, 1 1/2 tsp salt, 500g Juvela gluten free white mix, 1 1/2 tsp sugar and 2 tsp dried yeast. NB: NB: If using the Juvela gluten free fibre mix, increase the water by approximately 50ml (2fl oz) to ensure a smooth dough.