Ingredients
330g Shipton Mill Bread Mix
1 tsp Xanthum gum
1tsp salt
2 tbs sugar
7g Dried Yeast
8oz tepid milk
2fl oz tepid water
1 large egg
2tbs melted butter
Method
Set oven to 200 degrees
Mix dry ingredients in a bowl excluding yeast
mix wet ingredients and pour into bread pan
Sprinkle yeast on top.
Add dry ingredients to pan
set on basic dough programme
after mixer has been working for a few minutes scrape any flour on sides down into the mix
when mixed spoon into non stick large Yorkshire tins
smooth tops with wet hands
put in oven on lowest setting and prove until double in size
bake for 20 minutes
brush with melted butter when baked
freeze when cold
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.
Added by: Valerie Reed
Shipton Mill gluten-free plain white flour is great for everyday and keeping the cupboard stocked for lots of eventualities...
A well balanced blend of selected Gluten-Free flours to make tasty Gluten-Free bread.
Milled from the finest white quinoa which has long been lauded for its nutritional benefits, this flour is high in protein...
Traditionally fermented and baked into Injeraa, brown teff has a malty flavour. Made using the whole grain it's packed with nutrients and now recognised as a superfood...
Guar gum is a natural product derived from the endosperm of the guar bean. It is used in small amounts as a binder in gluten-free baking.
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
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.
A pleasantly soft and delicious cake, an experience you won't forget!
An easy and delicious treat for any time of the day!
Recipe for a sweet dough with a fine crumb which works well for baking molds with a volume of around 0.8 - 1.0 L
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.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.
Shipton Mill Ltd
Long Newnton, Tetbury
Gloucestershire GL8 8RP
Directions
01666 505050
enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
© 2022 Shipton Mill Ltd
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