David H
Well-Known Member
- Relationship to Diabetes
- Type 2
Quanitities suitable for a 1LB loaf tin and 3 rolls
for a 2Lb loaf tin & 6 rolls double quantities..
Dry Ingredients:
65g Ground rice
50g Tapioca flour (Starch)
45g Ground Almonds
45g Cornflour
30g dry milk powder (dawn or supermarket brand)
20g Caster sugar
2 tsp Xanthan gum
3/4 tsp salt.
Wet Ingredients:
150 ml warm water
2 medium eggs
2 Tbls vegetable oil
1/2 tsp of lemon juice
Yeast Ingredients:
50ml warm water
1tsp of sugar
1 packet of yeast (7g)
Method:
Place all dry ingredients in a large bowl and combine well, set aside.
In a small bowl mix the yeast ingredients, add the sugar to the warm water then stir in the dried yeast, set aside to grow and foam
In a third bowl mix the wet ingredients and mix well.
When the yeast is ready foamy/frothy.
Add the wet ingredients to the dry ingredients and mix, then add the yeast mix last and combine well with a wooden spoon for about a min.
The dough will be quite sticky, cover with cling film and allow to stand in a warm place for about 40 mins.
Pre-Heat oven to 350F/GasMark 4
ONLY FILL LOAF TIN 2/3 full as it rises really high.
Use remainder for rolls.
Rustic Rolls:
Using a large kitchen spoon or ice cream scoop dipped in cold water, 'plop' dollops of dough onto a well greased and floured (reserve a small bit of mix or use ground rice) baking tray.
Shape with a wet spatula and sprinkle with seasame or poppy seeds until surplus is used up.
When they are baked they have the appearance of old world rustic rolls.
Bake for 25 - 30 mins, removing rolls after 20 mins (they don't require as much time.
for a 2Lb loaf tin & 6 rolls double quantities..
Dry Ingredients:
65g Ground rice
50g Tapioca flour (Starch)
45g Ground Almonds
45g Cornflour
30g dry milk powder (dawn or supermarket brand)
20g Caster sugar
2 tsp Xanthan gum
3/4 tsp salt.
Wet Ingredients:
150 ml warm water
2 medium eggs
2 Tbls vegetable oil
1/2 tsp of lemon juice
Yeast Ingredients:
50ml warm water
1tsp of sugar
1 packet of yeast (7g)
Method:
Place all dry ingredients in a large bowl and combine well, set aside.
In a small bowl mix the yeast ingredients, add the sugar to the warm water then stir in the dried yeast, set aside to grow and foam
In a third bowl mix the wet ingredients and mix well.
When the yeast is ready foamy/frothy.
Add the wet ingredients to the dry ingredients and mix, then add the yeast mix last and combine well with a wooden spoon for about a min.
The dough will be quite sticky, cover with cling film and allow to stand in a warm place for about 40 mins.
Pre-Heat oven to 350F/GasMark 4
ONLY FILL LOAF TIN 2/3 full as it rises really high.
Use remainder for rolls.
Rustic Rolls:
Using a large kitchen spoon or ice cream scoop dipped in cold water, 'plop' dollops of dough onto a well greased and floured (reserve a small bit of mix or use ground rice) baking tray.
Shape with a wet spatula and sprinkle with seasame or poppy seeds until surplus is used up.
When they are baked they have the appearance of old world rustic rolls.
Bake for 25 - 30 mins, removing rolls after 20 mins (they don't require as much time.
