Allmeal Bread Recipe: Gluten-free
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Put all your containers of gluten free flour in a row and takeone or two table spoons from each. There is no need to weigh all the ingredients!Just make sure the total weight of flour is close to 8 oz / 225g.
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Ingredients: makes 1 lb loaf
1 small banana 4 oz/100g grated carrot ¼ pint / 150 ml water or milk 1 egg 8 oz / 225g gluten-free flours 1 tsp / 4g bicarbonate of soda ½ tsp / 2g cream of tartar salt to taste 1 oz / 25g lard or 2 tablespoons olive oil 1 tsp sugar |
Instructions:
Beat the banana and carrot to a smooth pureé withthe milk and egg. This is best done in a liquidiser.
Mix all the dry ingredients for the bread together with two tablespoonsof oil .
Fold the flour mixture into the pureé. Do not overmix anddo not leave to stand at this point or you will lose the light structureto the bread dough.
Pour the batter ,1" or 2cm deep, into a shallow 10" square bakingtray lined with non-stick baking parchment .
Cooking:
Preheated oven
gas mark 7 425°F 220°C
Bake for 35 to 45 minutes.
Always check that a loaf is cooked by using a skewer through themiddle. The loaf is not cooked until the skewer comes out clean. A part cookedloaf can be turned over on the baking tray to ensure even cooking.
Variations:
The best bread includes sorghum and sweet chestnut flour.
Allmeal Bread
| Ursula Rogers |
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Hi Peter:
when you say to mix gluten free flours on hand, are you including starches such as tapioca starch, corn starch, or potato starch? I live in the US and every recipe I've ever seen here is basically junk food consisting of mostly starches and xanthan gum. Ditto for flour mixes purchased in the stores. Your recipe seems to contain neither. I would really like to bake nutritious truly wholegrain bread. Can I really make this bread without starches or gums? I can get pretty much any flour here, including amaranth, fine brown rice flour, teff, millet, oat (gluten free), chestnut, you name it. Thanks. Your recipes sound so wonderful and nutritious! Ursula How useful is this message about Allmeal Bread? |
Allmeal Bread
| Peter |
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I would avoid the refined starches - they are not part of a healthy diet.
Experiment with mixtures of real flours, they make good wholemeal bread for me without starches or gums. Chestnut and teff are particularly useful for baking gluten-free. Peter
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Copyright Peter Thomson 2012-May-20
