Gluten free bakes

By Sarah Finneran and Ermes Giummarresi

This gluten free sour dough is really easy to make and the best bit? No kneading needed!!

Ingredients 

· 540 g of gluten free brown bread flour

· 540 g of gluten free white bread flour

· 10 g of dry activated yeast 

· 17 g of salt

· 30g of sugar (optional) 

· 1080g of Luke warm water 

Method

Mix the two types of flour together. 

Put the water in a separate the mixing bowl (ideally a mixer) and add the mixed flour to the water. 

Mix together at a slow speed. 

If you have no mixer then you can mix by hand with a spatula. 

Your mix needs to be loosely covered to prove for 2 hours then the bread is ready to cook. 

Preheat oven to warm the stone or baking tray to max 275C.

Underneath the stone or tray, lay another tray and fill with water. This helps form a crust and prevents the bread from burning. 

When you are ready to cook drop the temperature to 235 degrees. 

To shape the bread lift half the mix on a lightly flour dusted baking parchment. Shape as you please.

Slide your break onto the stone or baking tray.

Your bread will take 45 minutes. Turn half way through to ensure the top and the bottom are cooked through. 

It is ready when you hear a hollow tap on the bottom on the loaf. 

Allow to rest before slicing. 

The mix can be kept in the refrigerator for up to 10 days. 

Experiment by making rolls, baguettes etc.

By Sarah Finneran and Ermes Giummarresi

If you don’t need this cake to be vegan you can substitute the flax seed for two eggs and use dairy milk instead. 

Ingredients

· 300g of rhubarb cut into 10cm length

· 100g flaked almonds

· 187g gluten free self-raising flour

· 90g of almond flour (ground almond)

· 1.5 tbsp flax seed plus 4 spoons of water (vegan egg)

· 1tsp of vanilla extract

· 1 tsp of almond extract

· I tsp of baking powder

· 185g of non dairy milk

· 130g of extra virgin Olive oil

· 150g of sugar 

Method

Preheat the oven at 180 degrees. 

Mix the vegan egg and let it set for 3 minutes. 

Combine all liquid together including the vegan egg. 

Whisk the ground almond with sugar. 

Add in and whisk self-raising flour into mix. 

Pour the mix into a lined 12inch cake tray. 

Add the rhubarb in a circle pattern on top of the batter. 

Sprinkle the almonds on top. 

Bake for 30 to 45 minutes. 

Allow to rest before serving.