Bacon and Cabbage Frittata paint

6 TOP TIPS FOR TOP GLUTEN FREE BAKING

  1. Gluten free fresh items generally have short shelf lives. Bake small quantities and freeze uneaten items to be reheated and served warm
  2. Gluten is the ‘Stretch’ factor in baking. Gluten free baked goods tend to dry out without this strech factor so they need moisture and good binders.
  3. Avoid over baking. In general bake GF items at 25 C lower.
  4. Pre-mix gluten free flours ahead of time. Keep labelled and ready to use.
  5. Store flours in air-tight or glass containers with a tight lid.
  6. It’s best to refrigerate all flours, or store in a cool pantry. Flours with more fat such as almond, corn, soya, wholegrain or coconut flours tend to spoil quickly at room temperature.

2lb loaf tin

Ingredients

  • 190 grams brown rice flour
  • 50 grams millet flakes
  • 110 grams buckwheat flour
  • 25 grams psyllium husks
  • 50 grams walnuts, chopped
  • 1 level teaspoon baking power
  • 1 ½ rounded teaspoon ground chia seeds
  • 1 lightly rounded teaspoon sea salt
  • 4 figs, chopped roughly
  • 2 teaspoons lightly rounded yeast (freeze dried)
  • 4 large eggs (organic or free range)
  • 2 tablespoon olive oil
  • 2 tablespoons honey
  • 275 ml tepid water
  • 2 tablespoons natural yoghurt or soya yoghurt
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low GI

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Method

  1. Place all dry ingredients in a mixing bowl including walnuts and figs – but not the yeast. Using your hand or a dough hook or K beater mix the flours together. Mix together the yeast, water, oil, honey and yoghurt. Set aside for about 5 minutes.
  2. Whisk eggs together, add to yeast mixture then add slowly to the flours, holding a little back. Beat well for 5 minutes. The right mixture is quite wet and will resemble a very thick batter.
  3. Spoon into oiled or parchment-lined loaf tin (2lb) and cover with a damp cloth. Sit in a warm area of kitchen/hot press/radiator or a very low oven 30c/40c for approx 40 minutes – 1 hour. The bread should rise somewhat. Place in oven at 170 C. Bake approx 50 minutes or until cooked.

Maggie's Tips

Other bread combinations:

  • Replace nuts and figs with 60 grams mixed seeds such as sunflower, sesame and pumpkin.
  • Add other combinations of dried fruits instead of figs: sultanas, currents, diced dates or sour cherries.
  • Omit figs/walnuts: replace with 2 tablespoon rosemary + 60 grams dried cranberries (lovely combination at Christmas)
  • Omit figs/walnuts, reduce honey to 1 TBS: replace with 1 tablespoon rosemary, a few baby spinach leaves, ½ roasted red pepper chopped.
  • Omit figs/walnuts: replace with 2 cooked rashers – finely diced, 1 tablespoon chopped fresh thyme, 30 grams good quality cheddar cheese.