Saturday, 4 February 2012

Gluten free bolg spot

This morning I had the most yummy breakfast! French toast! If you are Gluten free like me you know this is not a reality.....unless you use gluten free bread! I love Udis (you can get this in the freezer isle at Super Store)
If you have any recipes that you could share I would love to post them here!


I want to try this new recipe I found for Gluten free white bread, here it is, If anyone wants to change the measurements to standard I would love you!!!  :-)



4 tsp soya flour
50 g potato starch
300g cornflour
1 tsp xanthan gum
25g spyllium husk powder
2 tsp instant yeast
1tsp salt
1tbs sugar
2tsp Vinegar
15 ml sunflower oil, plus extra for brushing
2tbsp yogurt
325 ml warm water
30ml milk

put the dry ing in bowl, whisk the liquid separately, then mix the two really well for a minute, until they come together into a soft dough. Leave for an hour, then using a lightly oiled worktop and hands, shape into rolls or into a baton or a tin loaf. Cover and leave for an hour and a half, until almost doubled.

Gluten-free dough doesn't have spring, so a very hot oven helps 245c (220C fan assisted) 475F gas mark 9
Brush the top of the dough with oil and bake for 25 minutes (rolls) or 50 minutes (large tin loaf). Remove from the oven, and from the tin or tray, and leave to cool on a wire rack, cover with a cloth-this helps keep the bread soft. This recipe is from Dan Lepard

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