Post by kickingfrog on Oct 21, 2013 7:36:02 GMT
Recipe for the gluten free loaf on Great British Bake Off
Posted by Jacky
on 20/10/2013
GF board
Hi
Recently discovered a lot of the recipes from all the episodes of the Great British Bake Off are on the BBC Food website. Here is the link to the gluten free loaf Christine made
www.bbc.co.uk/food/recipes/multi-seeded_wheat-free_24145
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Ingredients
450g/1lb wheat-free flour (a blend of potato flour, rice flour, tapioca flour and xanthan gum)
1 tsp salt
2 tbsp caster sugar
2 tsp fast-action yeast
310ml/10fl oz full-fat milk
1 tsp cider vinegar
6 tbsp vegetable oil, plus extra for greasing
2 free-range eggs, plus 1 free-range egg beaten for egg wash
4 tbsp mixed seeds, such as pumpkin, sesame and sunflower seeds, plus extra for finishing
115g/4oz salted butter, shaped into curls
115g/4oz Cheddar cheese
Preparation method
Grease and line a 900g/2lb loaf tin.
Place the flour into a free-standing food mixer fixed with the balloon whisk attachment.
Add the salt, sugar and yeast in three separate piles.
Mix together the milk, vinegar, oil, and two eggs in a jug.
Pour the liquid into the mixing bowl and add the seeds.
Switch on the mixer and whisk the ingredients for about 3-4 minutes.
Put the batter into the prepared tin, cover with oiled cling film and leave to prove for about one hour, or until doubled in size.
Preheat the oven to 180C/350F/Gas 4. Bake for about 35-45 minutes. Cover with foil after ten minutes.
About ten minutes before the end of the cooking time, brush the loaf with egg wash (beaten egg) and sprinkle over the seeds.
Remove from the oven, leave to cool on a wire rack and serve in slices with the butter curls and cheese.
Posted by Jacky
on 20/10/2013
GF board
Hi
Recently discovered a lot of the recipes from all the episodes of the Great British Bake Off are on the BBC Food website. Here is the link to the gluten free loaf Christine made
www.bbc.co.uk/food/recipes/multi-seeded_wheat-free_24145
****************************
Ingredients
450g/1lb wheat-free flour (a blend of potato flour, rice flour, tapioca flour and xanthan gum)
1 tsp salt
2 tbsp caster sugar
2 tsp fast-action yeast
310ml/10fl oz full-fat milk
1 tsp cider vinegar
6 tbsp vegetable oil, plus extra for greasing
2 free-range eggs, plus 1 free-range egg beaten for egg wash
4 tbsp mixed seeds, such as pumpkin, sesame and sunflower seeds, plus extra for finishing
115g/4oz salted butter, shaped into curls
115g/4oz Cheddar cheese
Preparation method
Grease and line a 900g/2lb loaf tin.
Place the flour into a free-standing food mixer fixed with the balloon whisk attachment.
Add the salt, sugar and yeast in three separate piles.
Mix together the milk, vinegar, oil, and two eggs in a jug.
Pour the liquid into the mixing bowl and add the seeds.
Switch on the mixer and whisk the ingredients for about 3-4 minutes.
Put the batter into the prepared tin, cover with oiled cling film and leave to prove for about one hour, or until doubled in size.
Preheat the oven to 180C/350F/Gas 4. Bake for about 35-45 minutes. Cover with foil after ten minutes.
About ten minutes before the end of the cooking time, brush the loaf with egg wash (beaten egg) and sprinkle over the seeds.
Remove from the oven, leave to cool on a wire rack and serve in slices with the butter curls and cheese.