Group 1
Ingredient
KG
Butter (Melted)
0.025
Milk or Water
0.350
Sugar
0.050
Sultanas
0.100
Total Weight: 0.525
Group 2
Ingredient
KG
GLUTEN FREE BAKING MIX
0.300
Total Weight: 0.300
Add Group 1 to Group 2 and mix together quickly but thoroughly. Deposit dough into a greased loaf tin. Allow to stand for 10 minutes and then bake at 200¡c (430¡F) for approximately 30-35 minutes.
An egg can be used to replace some of the milk or water.
The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Group 1
Ingredient
KG
%
Butter (Melted)
0.025
3.30
Milk or Water
0.275
36.70
Sugar
0.050
6.70
Sultanas
0.100
13.30
Total Weight: 0.450
Group 2
Ingredient
KG
%
NZB LOW GLUTEN BREAD MIX
0.300
40.00
Total Weight: 0.300
Add Group 1 to Group 2 and mix together quickly but thoroughly. Deposit dough into a greased loaf tin. Allow to stand for 10 minutes and then bake at 220¡C for approximately 20-25 minutes.
Recipe percentages are on total batter / mix weight (100%)
