Quick bake soft springy GF bread with crunchy crust
7oz Plain Gluten Free Flour blend
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.
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.
Added by: Lisa Thynne
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.
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The Shipton Millers