Ingredients
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1 kg 2 lbs 3 oz kg IREKS Singlupan (Gluten Free)
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0.1 L 0.42 cups Olympic Vegetable Oil - delisted
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0.08 kg 0 lbs 3 oz kg AB Mauri Pinnacle Baker's Yeast
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0.01 kg 0 lbs 0 oz kg Salt
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0.8 L 3.36 cups Water
Gluten Free Bread using IREKS Singlupan
Method
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Mixing Time 1 minute to blend in water/oil to dry ingredients, 3 minutes on 2nd speed in a planetary mixer fitted with a cake beater. (Like a heavy sponge)
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Dough Temperature 32ºC (Important)
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B.F.T. None.
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Scale. 500gm, (1lb 1oz) into shallow sided bread tin.
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Proof Time. 30 minutes at 35ºC, with 75% humidity.
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Bake. With steam, at 220ºC, falling to 180ºC.
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Baking Time. 50 minutes for 500gms approximately
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For baps & rolls add 6% fat & 6% sugar, reduce the water. Roll out then cut. Will not pin.
