Breads

Crumpets

500 gms Schar bread mix
4 gms salt
20 gms yeast
800 mls warm water

At last, a recipe and flour for making gluten free crumpets! These quantities will make about 20 crumpets, but they freeze well (though they are a little tedious to cook).

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Mix the dry ingredients together and add the warm water and mix well. It should give you a good sticky batter (it flows slowly, but you wouldn’t think of kneading it). Leave to rise for 30 minutes or so – it should double in volume.

Warm your griddle (or frying pan) and greased crumpet rings (or fried egg rings if those are what you have). You need the griddle to be thoroughly heated, but not hot. Without disturbing the risen dough too much, add a small tablespoon of dough to each crumpet ring and leave it to flow and rise to fill the ring. It needs to cook slowly and as it does you should notice it shrink away from the edge of the ring, at which point you should be able to gently remove the ring. Peek underneath to be sure that it isn’t burning and leave it as long as possible to cook. Once the underside is browned, flip the crumpet and finish cooking the top. Once it is browned remove to a cooling rack.

Gluten-free Oat Bread

50gms Potato Starch (not flour)
150gms Pamela’s Baking Mix
100gms Corn Starch
50gms Gluten-free Rolled Oats (Bob’s Red Mill does gluten-free rolled oats)
25gms Psyllium Husk Powder
2tsp active (instant) yeast
1tp salt
1tbsp sugar
25gms butter / margarine
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375ml hot water (not too hot)
30ml milk
15ml olive oil
30ml yogurt
10ml apple cider vinegar

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Mix all the dry ingredients together. Rub in the butter. Mix all the wet ingredients together and check that they are about the right temperature for activating yeast.

Add the wet to the dry and beat well for about two minutes – it will see very very wet to begin with and as the psyllium husk absorbs the water it become stiffer and more dough-like. Cover bowl with tea-towel and leave to rise for 1-2 hours (until doubled).

Knock-back and shape into a loaf and place in loaf tin, or on baking sheet. Cover with tea towel again and leave until doubled in size. Bake in a hot oven (240C or 425F) for 45-60 minutes (cover the top with foil after 15-20 minutes).

Remove from tin and place on cooling rack – cover with tea-towel while it cools.

Simple White Bread

50gms Potato Starch (not flour)
150gms Pamela’s Baking Mix
150gms Corn Starch
25gms Psyllium Husk Powder
2tsp active (instant) yeast
1tp salt
1tbsp sugar
25gms butter / margarine

350ml hot water (not too hot)
30ml milk
15ml olive oil
30ml yogurt
10ml apple cider vinegar

Add the wet to the dry and beat well for about two minutes – it will see very very wet to begin with and as the psyllium husk absorbs the water it become stiffer and more dough-like. Cover bowl with tea-towel and leave to rise for 1-2 hours (until doubled).

White gluten-free bread

Knock-back and shape into a loaf and place in loaf tin, or on baking sheet. Cover with tea towel again and leave until doubled in size. Bake in a hot oven (240C or 425F) for 45-60 minutes (cover the top with foil after 15-20 minutes).

Remove from tin and place on cooling rack – cover with tea-towel while it cools.

For those unable to obtain Pamela’s, it contains the following (presumably in decreasing proportions):-

Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Natural Almond Meal, Tapioca Starch, Sweet Rice Flour, Potato Starch,Grainless, Aluminum Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch), Baking Soda, Sea Salt, Xanthan Gum.

Cinnamon bread

1/2 packet Schar bread mix
2 tsps chestnut flour (optional)
Salt and a little cinnamon / nutmeg
Yeast
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4 fl. oz. milk
1 fl. oz. oil
7 fl. oz. warm water
1 beaten egg white (optional)
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Cinnamon
Brown sugar
Soft butter

Beat the cinnamon, sugar and butter together until creamed.

In a separate bowl mix the flours, salt, spices and yeast.

Add the warm liquids and the beaten egg white.

Mix well.

When thoroughly mixed add the cinnamon / butter / sugar mixture and stir together as gently as possible.

Put into a well greased loaf tin and leave to rise for about 45 minutes.

Bake at 400F for about 40 minutes.
















© David Gilmore 2017