Gluten Free Shortcrust Pastry Recipe

I would recommend using a food processor if you can as the least amount of handling, the better the result!

I use Dove Farm flour but the Juvela Flour Mix is good too if you can get it. I have also used the Bob’s Red Mill flour mix which works well too.

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Oaty Brown Bread – No flour, no sugar, no butter or oil

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 I don’t claim this recipe to be in any way mine. It’s been doing the rounds for absolutely years and everyone has their version and their method. I found this one works for me. It does bake differently sometimes depending on what I add.

A friend gave me this recipe from I think a Weight Watchers book. It looks and tastes very like brown bread but uses no sugar, no flour, no oil or buttermilk … so it’s a healthier way to enjoy what seems like brown bread.

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Ingredients:

300g Porridge Oats (use Gluten Free if needed)
500g Fat Free Natural Yoghurt (you can use low fat or a dairy free like Alpro)
2 teaspoons Bread Soda, sifted
Pinch of salt (optional)

I popped down some variations of this recipe at the end for you to try.

Method:

Simply mix all the dry ingredients together first and then add the wet ones. It’s a sloppy consistency but make sure to mix really well so all the yoghurt is incorporated with the porridge oats and bread soda.

Prepare a 2lb loaf tin. I greased and floured mine but I’ve also used greaseproof paper with a lightly greased tin and the bought ones too.

The recipe originally stated you set the oven at 180C and bake for 55 mins. I have a Fan Oven and I found it worked better to lower the oven to 170C and bake for 50 mins to 1 hour. Use a skewer to check it’s cooked through. If you feel it’s going brown on top, then just cover with a little tin foil for the last 10 mins.

Once baked, leave to cool in tin for approximately 10 mins and then remove to wire rack to cool completely. It can break if you try to remove before this as it can be quite soft.

Here is a YouTube video showing how to make this recipe, the sweet and savoury variations and options for school lunches, healthy lunches, breakfast on the go and more: https://www.youtube.com/watch?v=kdUy9liygC0&feature=youtu.be

Variations:

I used half a tub of sundried tomatoes and used approx a teaspoon of dried rosemary to make a savoury one.

You could use black olives and oregano with a teaspoon of tomato puree, different types of mixed seeds, honey & cinnamon, sultanas, raisins, dried cranberries or dried blueberries, mixed spice, dates …. just remember that what you add will also increase the calorie count if that needs to be considered.

Enjoy!

Soraya – cozebakes

 

Easy Brown Bread Recipe

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This Brown Bread recipe was a change from the one I usually make and it has me converted. It slices so beautifully, holds it shape and tastes totally delicious! The recipe makes a 2lb loaf tin and sliced so well, it was a total pleasure to serve and not an ounce of waste. It got rave reviews from the brown bread lovers too!

It makes quite a sloppy mixture but the wonderful thing is there is very little work, no kneading or proving and no machinery needed. Just a wooden spoon 🙂  I’m told on good authority this is the recipe used at Ariel House for their breakfast bread!

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No Pasta Lasagne – Gluten & Wheat Free

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I saw a video clip showing this delicious recipe for a dish similar to Lasagne but using no pasta. As I live in a house with both a coeliac and a gluten intolerant, this really caught my eye. It’s simple and quick to make and after working out measurements, temperatures and timings, it’s now become a firm favourite in our house. What I love about this dish is that I can make it a vegetarian option so easily!

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