River Cottage Gluten Free

Product Information

Sieve the muscovado sugar into another mixing bowl (I always think I don’t need to sieve muscovado and I always do) and then sieve in the cocoa, baking powder, psyllium husk and salt. Scrape in the warm rice mixture, add the vanilla and egg and whisk again until completely smooth and glossy. Mix together ground linseed, lemon juice and vanilla with 120g water and set aside for a few minutes to form a gel. Bake the loaves for 20 minutes and then turn the oven down to 180ºC on the fan setting and bake for a further 25-30 minutes. You may need to cover the loaves with a little foil if they seem to be turning too dark. The butter ganache is essentially a ganache with lots of butter melted into it that can be whipped up like the most luxurious buttercream ever, or left as a fudgy milk chocolate ganache. The key to getting this right is patience - if it senses that you’re impatient it will split, just like your cat when you even think about taking it to the vet.

A few years ago I attempted to make a gluten free sourdough starter and keep it alive. Firstly, my house is quite cold for most of the year so that was a problem. Put the ground seeds, oats & coconut into a mixing bowl with the rest of the ingredients and beat well until light, smooth and fluffy. Beat butter and sugar together until soft and paler in colour. Stir in the soaked fruit, zest from 1 orange, grated apple, vanilla and spices. Divide the fat amongst 10 holes of a muffin tray, or for one large pudding, put it into a 20cm x 30cm roasting tray. Place the tray in the oven to heat up (along with the meat for the last 10 minutes of its roasting time).

Customer reviews

I learned that adding live yogurt to recipes can break down some of the anti-nutrients that can make food hard to digest and that goat butter melts at a lower temperature to cow's butter and that you can make your own pectin - something I've never thought of - among many other new snippets of useful information. Preheat the oven to 200°C/400ºF/gas 6. At the same time, put a roasting tray on the bottom shelf and boil a kettle of water. Line a baking sheet with baking parchment. I’m so excited to bring this easy gluten free sourdough bread recipe to you. It’s soft interior and crusty outer will make you wonder why you ever bought bread. Rather than use a sourdough starter which can be hard to keep alive I’ve opted to bake with kefir. Milk kefir is available in most large supermarkets these days and it makes the perfect alternative to a sourdough starter. Read on to find out how.

While the onion cooks, finely dice the courgettes or lightly peeled calabrese stalks – slice lengthways, pile up a couple of slices and slice along the length again into strips before cutting crossways into small dice. The smaller your dice, the more risotto-like the texture will be. Take a moment over this if you have the time. If using calabrese stalks, add them to the onions and sweat for 5 minutes more. The courgette dice only need a minute, so leave them until later.

Method

Cut into 6 evenly sized pieces. Form each piece into a round bun shape before placing it onto a greased tray – or use a silicone mat. Repeat with the other pieces, placing each bun only about 2cm away from the others so that they rise up together and touch – this will help prevent them flattening out too much. Cover lightly with a cloth and leave to prove again in a warm place for about an hour or so, until they look puffy – longer if your house is cool. It’s why I created my wholegrain gluten free flour blend. I was fed up with having to have a myriad of different gluten free flours in my cupboard. I wanted just one that I could rely on to use in all my baking. With an introduction by Hugh and helpful tips from Naomi throughout, this definitive gluten‐free cookbook will add fresh vitality to your cooking and eating, and a host of recipes to make you feel great. I give slightly less of this as it is not as good for piping, so this is just enough to cover the cake. I wish she had included how to manage flour blends or more information about substitutions or coconut flour's liquid soaking up qualities.