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
400ml water
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)
2 eggs
(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.

1 comment:

  1. I have a new website, www.glutenfreedomblog.com that I am trying to spread the word about! I love yours! I am having huge giveaways from many wonderful gluten free companies soon and was wondering if you would help me get the word out?! Thanks!

    ReplyDelete

I reserve the right to edit or not publish comments