Tag Archives: potato flour

Gluten-Free & Dairy-Free Seedy Bread

Seedy-Loaf

Recently my publishers took some new photographs for the cover of the paperback version of Simply Gluten-Free & Dairy-Free. One of the recipes we tried was a bread recipe. I took the White Bread recipe that’s in the book and, in order to make it more visually punchy, added seeds to the recipe. This also adds crunchiness and an extra level of taste.

Adding seeds to bread is a brilliant way of introducing them into your daily diet. And, in doing so, you’re getting additional essential fatty acids, iron, zinc, B-vitamins, vitamin E, calcium and magnesium – helping you to enhance your immune system, combat energy and boost your brain power, amongst other things.

This bread really is delicious. It will keep well for a few days, and you can also freeze it. (I often cut it into slices, freeze it, and toast it straight from the freezer.) It didn’t make it to the cover shot, but it was lovely to eat at lunchtime on the shoot, anyway!

gluten-free, dairy-free, egg-free, soya-free, nut-free, citrus-free

Makes 1 loaf (about 16 slices)     Preparation time 15 minutes     Cooking time 60 minutes

Ingredients:

  • 120g/4¼oz/⅔ cup potato flour (NB potato flour not potato starch)
  • 50g/1¾oz/scant ½ cup gram flour
  • 50g/1¾oz/⅓ cup maize flour
  • 150g/5½oz/heaped ¾ cup brown rice flour
  • 1 tsp sea salt, crushed
  • 1 tsp fruit sugar or caster sugar
  • 1 tsp gluten-free baking powder
  • 1 tsp xanthan gum
  • 1 tbsp dried active yeast
  • 75g/2½oz mixed seeds – pumpkin, sesame, sunflower and linseeds, plus extra for sprinkling
  • 2 tbsp olive oil, plus extra for greasing
  1. Preheat the oven to 200°C/400°F/gas 6 and lightly grease a 900g/2lb loaf tin with a little oil.
  2. Sift the flours, salt, sugar, gluten-free baking powder, xanthan gum, psyllium husks and yeast into a large mixing bowl and, using a metal whisk, mix thoroughly. Add the olive oil and mix in gently. Pour in 400ml/14fl oz/scant 1⅔ cups warm water and mix thoroughly with the whisk for at least a minute, to aerate the dough. Whisk until the dough holds some shape, but is still soft enough to fall from the whisk, adding 1 or 2 extra tablespoons of warm water if it feels too stiff. Add the mixed seeds and mix in gently. Alternatively, sift the flours, salt, sugar, gluten-free baking powder, xanthan gum, psyllium husks and yeast into the bowl of a food processor with the dough blade attached and blend to mix together. Add the olive oil and blend again, then add 400ml/14fl oz/scant 1⅔ cups warm water and process for 3–4 minutes to aerate the dough. It will be sticky. Remove the bowl of the food processor from the machine and mix the seeds into the dough mixture gently with a metal whisk.
  3. Spoon the dough into the tin. Dip a metal tablespoon in cold water and smooth the surface of the dough with the back of the spoon. Sprinkle some seeds over the top to cover.
  4. Bake for 55–60 minutes until the bread is golden brown. Turn out of the tin and tap the bottom. If it sounds hollow, it is done. If not, return the bread to the tin and bake for another 5 minutes, then test again to see whether it is done. Transfer to a wire rack to cool.

Gluten-Free & Dairy-Free Rustic Italian Bread

Making gluten-free bread is much easier than you might imagine. Generally I use a lot more liquid than in normal bread, so that the bread doesn’t burn or go too brown on top. And I find that potato flour works brilliantly in bread. This is based on a classic Italian rustic bread which is often filled with pieces of pancetta and cheese. But I’ve gone for a simpler version, using just some rosemary and oil.

Preparation time 15 minutes, plus 1½ hours rising time     Cooking time 45–50 minutes     Makes 1 loaf

gluten-free, wheat-free, dairy-free, soya-free, nut-free, seed-free, citrus-free

  • 1 tbsp easy-blend dried yeast
  • 200g/7oz/heaped 1 cup rice flour, plus extra for dusting
  • 200g/7oz/1¾ cups gram flour
  • 100g/3½oz/⅔ cup maize flour
  • 100g/3½oz/heaped ½ cup potato flour
  • 2 tsp gluten-free baking powder
  • 1½ tsp xanthan gum
  • 1 tsp sea salt, crushed
  • 2 eggs, beaten
  • 5 tbsp olive oil
  • 1 tbsp finely chopped rosemary leaves
  1. In a small mixing bowl, whisk together the yeast and 350ml/12fl oz/scant 1½ cups warm water and leave to stand for 10 minutes.
  2. Sift the flours, baking powder, xanthan gum and salt into the bowl of a food processor with the dough blade attached and blend to mix together. Add the eggs and 4 tablespoons of the oil and blend again, then add the yeast mixture and process for 5 minutes to aerate the dough. The dough will be sticky.
  3. Transfer the dough to a bowl, cover with cling film and leave to rise for 1 hour.
  4. Liberally dust a clean surface with rice flour and transfer the dough onto the surface. Cover your hands with flour and gently roll the dough on the floured surface until you have shaped it into an oblong sausage shape. Gently pat the dough with the palms of your hands to flatten it into a thick rectangular piece, dusting the surface with more rice flour whenever needed. Sprinkle the rosemary over the top and drizzle the remaining oil over. Taking one side of it in your hands, carefully roll the dough like a Swiss roll. Transfer to a piece of baking parchment and place on a baking sheet. Cover with cling film, leaving room for the dough to rise and leave for 30 minutes.
  5. Preheat the oven to 200°C/400°F/Gas 6. Remove the cling film and bake for 45–50 minutes, until it is golden brown on top and sounds hollow when tapped on the base. Transfer to a wire rack and leave to cool completely before serving.

Gluten-Free & Dairy-Free Brioche with Caramelized Peaches

This recipe is from my new book, Simply Gluten-Free & Dairy-Free due out next week! When I had my baby, Zoe, I had to adapt my cooking. No more spending hours making something complicated and fiddly, or cooking whenever I felt like it. Instead, I had to find ways to make food easily (and often while holding Zoe with one arm) around whatever was going on at home. I discovered an amazing thing – that gluten-free dough doesn’t need to be kneaded. YAY! When you think about it, there’s no gluten needing to be bashed and pummelled to develop it. But what it does seem to need, though, is to be processed. I guess this aerates the dough, because when it is processed for a good 10 minutes in a food processor, it rises better, and whatever you’re making – pizza dough, bread or brioche, for example – comes out of the oven risen and light. I think I’m going to chalk this up as one of my greatest discoveries in life!

gluten-free, dairy-free, nut-free, seed-free, citrus-free

Serves 4     Preparation time 20 minutes, plus 4 hours rising     Cooking time 30 minutes

  • 100g/3½oz/heaped ½ cup potato flour
  • 50g/1¾oz/scant ½ cup gram flour
  • 50g/1¾oz/¹⁄₃ cup maize flour
  • 150g/5½oz/heaped ¾ cup rice flour
  • 1 tsp sea salt, crushed
  • 1 tsp xanthan gum
  • 2 tsp dried active yeast
  • 165g/5¾oz dairy-free margarine, chilled and cut into small pieces, plus extra for greasing
  • 100ml/3½fl oz/scant ½ cup soya milk
  • 4 eggs
  • 6 tbsp fruit sugar or caster sugar
  • 4 peaches, pitted and sliced into 8 pieces
  1. Sift the flours, salt, xanthan gum and yeast into the bowl of a food processor with the dough blade attached and blend until mixed together. Add 150g/5½oz of the dairy-free margarine and blend until the mixture resembles breadcrumbs. Add the soya milk, 3 of the eggs and 3 tablespoons of the sugar and process for 10 minutes to aerate the dough. Put the dough
    in a large bowl, cover with cling film and leave to rise for 1 hour.
  2. Grease a 12-hole muffin tin with dairy-free margarine. Stir the brioche dough thoroughly and pour evenly into the muffin tin. Cover loosely with cling film and leave to prove for 3 hours until light, puffy and doubled in size.
  3. Preheat the oven to 200°C/400°F/gas 6. Beat the remaining egg and brush it over the brioches, using a pastry brush. Bake for 20 minutes until golden brown. Leave to cool for 2–3 minutes, then turn out of the tin and transfer to a wire rack before serving.
  4. While the brioche are cooling, put the remaining margarine and sugar in a saucepan and heat over a low heat until the dairy-free margarine has melted and the sugar has dissolved. Bring to the boil over a high heat, then turn the heat down again to low and simmer for 4–5 minutes until the mixture has caramelized slightly and become syrupy. Add the peaches to the saucepan and shake the pan to cover the peaches in the syrup. Cook for 2–3 minutes until tender, continuing to shake the pan occasionally. Serve immediately with the brioche.

Gluten-Free & Dairy-Free Sunflower Seed Bread

I’ve revised my book The Best Gluten-Free, Wheat-Free & Dairy-Free Recipes. I originally wrote the book to cater for people who couldn’t eat gluten plus those who couldn’t eat wheat but could eat gluten – as well as those who couldn’t eat dairy. I know there are lots of people who need to avoid wheat but can eat barley, rye, oats and other gluten products. So I made some recipes that would work for those people and put a gluten-symbol on the appropriate pages – and, in most cases, put a gluten-free variation. But since the book has been published, I’ve received a couple of complaints that there was some gluten in the book – one in an email to me and one on the Amazon site. On top of this, the coeliac organizations wouldn’t endorse the book because there was some gluten in there.

So, now that you can get gluten-free oats, I’ve taken the opportunity to revise the book. I’ve taken out a couple of recipes that used barley or rye and I’ve changed the oats to gluten-free oats throughout. (I’ve also added xanthan gum to the recipes, now that it’s so readily available.) And I’ve put in a new recipe – a Sunflower Seed Bread, instead. Now there’s absolutely NO GLUTEN in the book!

And here’s the Sunflower Seed Bread recipe for you to try.

  • 150g/5oz/1 cup rice flour
  • 120g/4¼oz/⅔ cup potato flour
  • 50g/2oz/scant ½ cup gram flour
  • 50g/2oz/scant ½ cup ground almonds
  • 1 tsp gluten-free baking powder
  • 1 tsp xanthan gum
  • 1 tsp fruit sugar
  • 1 tsp salt
  • 1 tbsp easy-blend dried yeast
  • 50g/2oz chilled dairy-free margarine, cut into small pieces
  • 60g/2¼oz/½ cup sunflower seeds
  1. Sift the flours into a large mixing bowl and stir in the ground almonds, baking powder, xanthan gum, sugar, salt and yeast. Using cold fingertips, rub the dairy-free margarine into the flour until the mixture resembles breadcrumbs. Mix in the sunflower seeds, make a well in the centre and pour in 400ml/14fl oz/scant 1⅔ cup warm water. Gradually draw the flour into the liquid using a wooden spoon, mixing well to form a smooth batter. Cover with cling film and leave to rise for 1 hour.
  2. Preheat the oven to 200°C/400°F/Gas 6 and lightly grease a 450g/1lb loaf tin with dairy-free margarine. Spoon the dough into the tin and smooth the surface with the back of a metal spoon.
  3. Bake for 45–50 minutes until it is golden brown on top and sounds hollow when tapped on the base. Transfer to a wire rack and leave to cool completely before serving.