Tuesday, 15 November 2011
maple,apple and raisin bread - gluten-free
Warm spicy bread,with chunks of apple and raisins. Good plain or toasted - sprinkle with cinnamon sugar for an extra special moment.
400g flour ( 40% urid, 40% tapioca, 20% cornmeal)
2 tsp yeast (pre-mix with water if necessary)
1 tsp cinnamon
4 tbsp maple syrup
1 tsp vanilla
100g raisins (blitze some of these with flour in the blender to give a variety of sizes, or chop half finely)
100g buckwheat (flour or blitzed in blender)
1 large eating apple, cored and chopped ( c140g)
(5g Solanic potato protein 201 - not available in shops yet, I am trialling this. It helps give gluten-free breads more uniformity and resist slumping. Unless you try to make this as a single very tall loaf it won't be necessary to add this.)
Mix all ingredients together into a thickish batter. Pour into prepared loaf tins (grease and line two one pound tins) Don't fill more than two thirds full. Sprinkle a little water on top to help with the rise.
Let these rise in a warm moist place until nearly to the top of the tins.
Bake in a 170C oven for 45 minutes. Turn temperature down for last ten minutes if it looks as if they were getting too brown.