Wednesday, 9 October 2013

Perhaps the most "Free From" Free From bread ever?

This loaf contains no soya, dairy, egg, wheat, gluten, corn, oats, rice. The recipe has been devised by top specialist allergy dietician Tanya Wright.

Do not use a breadmaker or whisk or food processor…

Ingredients 
  • 75g tapioca flour (from healthfood shop)
  • 35g buckwheat flour ( Doves Farm but you can source from other places)
  • 220g potato starch ( Do not use potato flour)
  • 55g ground almonds
  • 2teaspoons salt
  • 2 teaspoons xantham gum
  • 2 teaspoons sugar
  • 14g dried yeast ( Allinsons/ Doves Farm – there are lots out there)
  • 220mls warm water
  • 2 tablespoons olive oil Fresh or dried rosemary and sea salt
Method 
  • Mix all dry ingredients 
  • Mix water and oil 
  • Add to the dry ingredients 
  • Mix to a cake like texture mixture 
  • Spread on a greased baking tray 
  • Brush top with olive oil 
  • Sprinkle on salt and herbs 
  • Cook 200c for 25 minutes 
  • Cut when cool
Pictures on my friend's Blog here

2 comments:

  1. would this work if I substituted the nuts with something else? If so what else?

    ReplyDelete
  2. can you have coconut? Tiana coconut flour might work as a substitute? Or polenta - but that's corn.

    ReplyDelete

Many thanks for taking the time to comment!

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