- Directly into loaf tin add 150g Shipton Mill organic Buckwheat flour & 150g of Shipton Mill Organic Maize flour along with 1 teaspoon Shipton Mill organic Bioreal dried yeast, 1 teaspoon organic turmeric powder and some organic black pepper. Mix well together.
- Add 300ml of warm water (1 part boiling to 2 parts cool) and mix well together. The consistancy is more like a batter than a traditional dough that you can handle.
Place loaf tin somewhere warm to allow bread to rise for about 30mins. I place mine in the oven which I turn on for 5mins at 80 degrees and then switch off the oven and leave the bread to rise.
Once risen turn on oven and bake for 25 to 30 mins at 180 degrees.
Allow to cool before removing from loaf tim.
Can be enjoyed warm or cold, can be kept in the fridge and works well from the freezer.
Sorry - not sure why the photos have been uploaded on their side?????
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: Karl Matthews
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!
Vegan version of a Swedish dish called Mandelfrikadeller.
A tradition in the northern countries of South America
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.
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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