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For Gluten Free bread and cakes.
Gluten free breads when one day old or more will need
‘refreshing’. Place 2 slices in a microwave for 10- 15 seconds
before eating to help refresh the bread. Any remaining fresh
bread can be frozen for storage. To store Gluten free bread; slice
the bread, re-assemble the slices back together, wrap the
assembled loaf in aluminium foil and place it in a plastic bag.
Store in the freezer until required. The slices will ‘snap’ apart
when required and quickly thaw, use the microwave if required.
Method
1Place the eggs in a large measuring jug and beat well with a fork.
2Add the water, oil and lemon juice and mix well. Pour into the
Baking Pan.
3Add the salt and sugar to the Pan.
4In a bowl, mix the flour, Xanthan gum, mustard powder and yeast.
5Add the flour mixture and the cheese to the Pan.
6Within the first two minutes, while the bread is mixing, use a
silicone spatula to scrape the Pan sides, to ensure all the flour has
been incorporated and then close the Lid.
Method
1Beat the eggs in a jug, add the butter, vanilla extract, lemon juice
and water.
2Place the sugar and flour in a mixing bowl and sieve in the baking
powder and cocoa or cacao powder. Make a well in the middle,
pour in the egg mixture and mix well with a spatula or wooden
spoon.
Gluten Free Cheese and Mustard Loaf
Loaf size: 11⁄2lb (680g)
Eggs 2
Water 1½ cup (360ml)
Sunflower oil 4 tbsp
Lemon juice 1 tsp
Salt 1½ tsp
Caster sugar 1½ tbsp
Gluten free white bread flour blend 430g
Gluten free Xanthan Gum 1½ tsp
Gluten free English mustard powder 1 tsp
Gluten free dried yeast 1 tbsp
Grated strong cheddar cheese 86g
Gluten Free Chocolate Cake
Unsalted butter, melted 150g
Eggs 3
Vanilla extract 1 tsp
Lemon juice 2 tsp
Water 60ml
Caster Sugar 125g
Gluten free plain white flour blend 250g
Gluten free baking powder 3 level tsp
Gluten free cocoa or cacao powder 3 level tbsp
Gluten Free Sundried Tomato Loaf
Loaf size: 11⁄2lb (680g)
Eggs, beaten 3
Buttermilk 284ml
Milk 5 tbsp
Lemon juice 2 tsp
Clear honey 1½ tbsp
Sundried Tomato Paste 1 tbsp
Sundried tomatoes, (antipasti) chopped 50g
Oil from antipasti 1 tbsp
Salt 1 tsp
Gluten Free white bread flour 470g (3¼ cup)
Gluten Free dried yeast 1 tbsp
Gluten Free (Prog 9.)
