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
- 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.
- 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.
- 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.