Potato and rice bread (GF)
Sarah
*smile*
Taken from "The Food Watch alternative cook-book" by Honor J Campbell
Potato and rice bread
----------------------
5oz potato flour
4oz rice flour
1/4 pint hand hot water
2t dried yeast
1/2t sugar
1/2T oil
1/2t salt
Put the sugar, yeast and water into a jug and leave to froth until froth is
1 inch deep
Mix flours and salt in a large bowl
Add oil and yeast mixture and mix to a thick batter adding more hand hot
water as neccessary
Oil a 1lb loaf tin liberally
Leave to rise for 20-30 minutes
Bake at 230/450/gas 8 for 35-40 minutes
Kate L Pugh
> For the first time ever I managed to cook a sucessful Gluten free bread...
Thanks for this! I will be moving in with some new housemates in July, and
one of them has a definite gluten sensitivity, so I was just thinking
about starting to look for good gluten-free recipes. How did the flavour
of this one hold up to wheat bread?
Kake
--
Make it balls by dipping the hand with water.
T5NF
> I will be moving in with some new housemates in July, and
>one of them has a definite gluten sensitivity, so I was just thinking
>about starting to look for good gluten-free recipes.
This is a great gluten free links page:
hth
Fritz
Kate L Pugh
Thanks, Fritz! Bookmarked.
Sarah
news:3d52.3aed...@hummous.hack...
> Sarah <sa...@mini.demon.co.uk> wrote:
> > For the first time ever I managed to cook a sucessful Gluten free
bread...
>
> Thanks for this! I will be moving in with some new housemates in July, and
> one of them has a definite gluten sensitivity, so I was just thinking
> about starting to look for good gluten-free recipes. How did the flavour
> of this one hold up to wheat bread?
Not bad at all... The slices are a lot smaller than shop bought bread, but
the taste isn't bad at all. Much better than bought GF bread from what i
remember, and works out a lot cheaper too... GF bread cost approx 5UKP
around here...
It's still not got that boucy texture associated with fresh "normal" bread,
so may not be as good in sandwiches, but can cope very well with being
toasted, and with pate...
Sarah
--
Sarah
news:20010430171508...@ng-cu1.aol.com...
> This is a great gluten free links page:
>
> http://www.gflinks.com/
Excellent, I'll have a look at that!
Sarah
--
T5NF
re: http://www.gflinks.com
>Excellent, I'll have a look at that!
>
The fellow who put that site together also has a collection of gluten free
recipes at:
(it's linked to the 'links' site as well)
Fritz
Kate L Pugh
>>> For the first time ever I managed to cook a sucessful Gluten free
>>> bread...
and later:
> The slices are a lot smaller than shop bought bread, but the taste
> isn't bad at all. [...] It's still not got that boucy texture
> associated with fresh "normal" bread, so may not be as good in
> sandwiches, but can cope very well with being toasted, and with pate...
I finally got some suitable flour and so was able to try this out
yesterday. I amended the recipe slightly - I used the Dove's Farm
gluten-free flour mix instead of the two flours you suggested. I also
doubled the recipe (oh, except I didn't double the yeast - I used 1
Tbsp) and baked it in a 2lb loaf tin in order to get bigger slices. It
turned out really, really well. It was quite crusty, but the insides
were plenty bouncy enough for me :) It also held together very well.
It was less crumbly than wheat bread. Might be hard to get breadcrumbs
out of this; I've not tried. The top cracked, but that wasn't a major
problem. I forgot to oil the loaf tin, but it didn't stick at all.
The remaining half of the loaf is going to be transported to London
tomorrow to see what my gluten-sensitive friend thinks of it. I think
he'll like it :) He does prefer brown bread to white, which is a
nuisance as he also has a fibre problem. I am going to try adding some
wheatgerm to this recipe next time I make it to see if that will give
the flavour he likes. Thank you so much for this recipe - it's really
very very good, and very easy too. I have appended it below since it
was over a month ago that it was posted, and has probably expired
from some people's servers.
Kake
------------------------- begin repost ------------------------------------
From: "Sarah" <sa...@mini.demon.co.uk>
Newsgroups: alt.food.vegan
Subject: Potato and rice bread (GF)
Date: Mon, 30 Apr 2001 16:49:14 +0100
Message-ID: <988655516.24799.1...@news.demon.co.uk>
For the first time ever I managed to cook a sucessful Gluten free bread...
*smile*
Taken from "The Food Watch alternative cook-book" by Honor J Campbell
Potato and rice bread
----------------------
5oz potato flour
4oz rice flour
1/4 pint hand hot water
2t dried yeast
1/2t sugar
1/2T oil
1/2t salt
Put the sugar, yeast and water into a jug and leave to froth until froth is
1 inch deep
Mix flours and salt in a large bowl
Add oil and yeast mixture and mix to a thick batter adding more hand hot
water as neccessary
Oil a 1lb loaf tin liberally
Leave to rise for 20-30 minutes
Bake at 230/450/gas 8 for 35-40 minutes
------------------------- end repost ------------------------------------
T5NF
(snip)
>The remaining half of the loaf is going to be transported to London
>tomorrow to see what my gluten-sensitive friend thinks of it. I think
>he'll like it :) He does prefer brown bread to white, which is a
>nuisance as he also has a fibre problem. I am going to try adding some
>wheatgerm to this recipe next time I make it to see if that will give
>the flavour he likes.
Sorry Kake but wheatgerm contains gluten. :-( My s.o. is gluten free and
anything from wheat is out of the question.. even when wheatgerm crops up in
shampoo he can't use it :-(...perhaps ground flax seed might work instead?
Fritz
Sarah
> I finally got some suitable flour and so was able to try this out
> yesterday. I amended the recipe slightly - I used the Dove's Farm
> gluten-free flour mix instead of the two flours you suggested.
Thats a good flour to use... I keep it in as my regular flour now. I've just
learnt that my mum-in-law if allergic to maize as well as gluten ans
wheat... Next time i have to cook for her it'll be fun...
>Might be hard to get breadcrumbs
> out of this; I've not tried.
I've made dried breadcrumbs out of it and frozen it. They seem to work ok in
lentil loaf recipes, and to add a certain crunch when sprinkled on top of
things...
>The top cracked, but that wasn't a major
> problem. I forgot to oil the loaf tin, but it didn't stick at all.
Mine didn't either!... I don't grease the tin when i make it now...
Sarah
--