3oz Protein based flour, Gram, Sourgum, Bcukweat, Teff
2oz Tapioca or potato starch
1/2 tsp Salt
2 level tsps Baking powder
1/2 Level tsp bicarbonate of soda
300ml Buttermilk - pots are a little short of 300ml, make up with milk.
Juice of one lemon
1-2 tsp Psyillium husk powder, less is needed if it is very finely ground, use 25% more if whole husks.
Seeds of chioce to sprinkle on top
Casserole pan, Crock pot or Dutch Oven with lid, to bake bread in.
oven proof dish or tray in base of oven.
Preheat oven to 200 C with your crock pot or pan inside and your dish in the bottom of the oven.
Weigh and mix dry ingredients in a bowl.
make a well in the middle of flour.
Add buttermilk, oil and lemon juice and fold the ingedients togehter until it forms a smooth dough. Using a spatula for this is a little easier as the dough is quite sticky.
Tip the dough out onto a floured surface and lightly shape into a ball.
Cut or tear off a piece of greasproof paper big enought to support the dough and place it onto the paper. Using a sharp knife cut a verticle and horizontal line in the top of the dough from one side to the other to form a cross, about one inch deep. This is essential to allow the bread to rise so you don't end up with a heavy loaf.
If you want to add seeds to your loaf, use the pastry brush dipped in a little milk to brush the top of the dough to make it sticky, then sprinkle your seeds on top.
Remove pot from oven and lower the dough on the paper it into your pot.
Place the lid on the pot, and put it in the oven.
Pour one mug of cold water into the dish at the base and quickly close the door.
Bake for 30 mins with the lid on, then remove lid and cook until lightly brown, crisp and sounds hollow when the base of the loaf is tapped. ( roguhly 10 mins)
The loaf will continue to rise once the lid is removed.
Lift out of the oven and lift the loaf out of the pan using the paper as handles.
Cool on a wire rack until completely cold, the texture will be better this way, unless you are eating the whole loaf immediately then serve warm with butter.
This makes nice fresh bread for the first day and is good for toast for a day or two. Quick alternative to yeast bread if you don't have the time for proving. Can be made into smaller buns or sticks, good as a tearing loaf.
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.
This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.