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From our beautiful to location to our philosophy - find out what makes us tick.
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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
If you have a sensitive gut you may find it difficult to find a loaf that suits you - the mixture of seeds and flours are rich in nutrients and flavour and texture to the bread, but are gluten free.
Makes one large loaf
This is an easy loaf to make. It does not have any gluten therefore you do not need to knead it. Just mix and leave the dough to rise before baking. The flour can be found in the Flour Direct Shop, and the ‘Free From’ shelves in supermarkets and health stores..
Ingredients
125g potato flour
125g brown rice flour
50g buckwheat flour
100g coarse maize flour
1 tsp salt
40g sunflower seeds
40g pumpkin seeds
40g linseed
20g sesame seeds
20g poppy seeds
5g active dried yeast
400g warm water
10g blackstrap or dark molasses
Method
You will need a 900g loaf tin (21cm by 10cm) greased with vegetable oil.
In one bowl, mix the flours, salt, seeds and yeast together. In another larger bowl, add the warm water and molasses and stir until the molasses has dissolved. Add the dry ingredients to the water and molasses and mix with a wooden spoon. Cover and rest for an hour. By this time it should have risen well. Transfer the mixture to the loaf tin, cover with a plastic bag or Clingfilm and leave to rise for 30 minutes. It should rise 1-2 cm in this time.
Preheat the oven to 240°C/Gas mark 9. Place a cup of water in a roasting tin at the bottom of the oven. This helps bread to rise well. Place the bread in the oven, lower the temperature to 220°C/Gas 7 and bake for approximately 30 minutes. The loaf should be golden brown. Turn the bread on cooling rack and leave to cool.
Added by: joanransley
IMPORTANT NOTE
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.
A very good result! I sometimes vary it by using tapioca instead of the potato flour, and by grinding some of the seeds, or substituting walnuts for the pumpkin seeds.
Andrea Hirsch 04 October 2015
ReplyReally pleased you liked this recipe Andrea and it worked well for you. Good idea to vary the ingredients slightly and make it to your liking. Thanks for the comment. Joan
joanransley 04 October 2015
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Gluten Free Easter LambIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
Dear Customers,
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
Keep safe and well
The Shipton Millers
This recipe seems interesting. I might try it for a friend. But, she cannot tolerate maize flour. What could I use as substitute for it?
dburwitz 22 January 2019
ReplyHi I wrote this recipe and tested it. The best thing to do would be to increase the quantities of the other flour to compensate. The recipe is quite forgiving and responds well to tweaking or altering the ingredients slightly. Best of luck with it. Joan
joanransley 22 January 2019
Hv you tried substituting with sorghum flour?
Racoon500 02 October 2019