Post by kickingfrog on Feb 28, 2011 16:06:55 GMT
(This was originally adapted from an Erica White recipe)
From Hazel
GF/yeast free/WF/ milk free/soya free bread
5 oz potato flour (or cornflour if sensitive to potato)
3 oz brown rice flour
2 oz gram (chickpea) flour (or soya flour if tolerated and sensitive to chickpea)
l teasp sodium bicarbonate
l l/2 tablespoons olive oil
2 teasp lemon juice
6 fld oz rice milk (or soya milk if tolerated)
for fruit version add 2 oz sultanas
for savoury version add dried tomatoes and basil or garlic, etc.
Preheat oven to 200C
Mix dry ingredients, stir in olive oil and lemon juice
Mix with room temperature rice milk to very soft dropping consistency/thick batter. Put in greased l lb tin.
Add sultanas or savoury ingredients if using.
Bake 30 minutes
Cool on wire rack. Slice when very cold. Can be frozen sliced and used as necessary.
From Hazel
GF/yeast free/WF/ milk free/soya free bread
5 oz potato flour (or cornflour if sensitive to potato)
3 oz brown rice flour
2 oz gram (chickpea) flour (or soya flour if tolerated and sensitive to chickpea)
l teasp sodium bicarbonate
l l/2 tablespoons olive oil
2 teasp lemon juice
6 fld oz rice milk (or soya milk if tolerated)
for fruit version add 2 oz sultanas
for savoury version add dried tomatoes and basil or garlic, etc.
Preheat oven to 200C
Mix dry ingredients, stir in olive oil and lemon juice
Mix with room temperature rice milk to very soft dropping consistency/thick batter. Put in greased l lb tin.
Add sultanas or savoury ingredients if using.
Bake 30 minutes
Cool on wire rack. Slice when very cold. Can be frozen sliced and used as necessary.