This is an improvement on my other recipe, it lasts longer and stays softer for longer. I've been told by my daughter it's the best so far.
Into a bowl add:-
200g plain gluten free flour
200g gluten free bread flour
40g tapioca starch
50g sorghum flour
56g soft brown sugar
2tsp xanthan gum
1/4tsp cream of tartar
6g of yeast
mix together, whilst mixing melt 56g of butter or vegetable fat.
In a separate jug mix together:-
230g tepid water
3 beaten eggs
1tbls cider vinegar
slowly add this to the dry mix, then add the cooled melted butter and mix till smooth. Then finally transfer to the bread maker and use a program that lasts around 2 hrs. Alternatively transfer to a loaf tin cover and rise for around 1.5-2hrs.
Added by: Katie Lorandeau
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.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.