Tomorrow is episode 8 of The Great British Bake off , The theme is Grandad grains, the signature challenge is to bake a loaf using non traditional flour . This may include a gluten free loaf but we don’t know yet. It may just be Spelt, Rye etc.
I decided to bake along with a gluten and yeast free bread,
The recipe comes from the Gluten free baker by Hannah Miles. Her book is brilliant with lots of achievable recipes. Hannah now has a new book out called the savoury Gluten Free baker.
I have just tweaked this recipe slightly. Hannah’s recipe uses onion seed’s. I have chosen to use herbs.
250g S R gluten free Flour
3tsp GF baking powder
1tsp Isabel’s baking fix ( optional )
3 beaten large eggs
50g melted butter
280ml buttermilk I used 140ml milk and 140ml greek full fat yoghurt mixed together
60g grated Gruyere
60g grated Cheddar
1 tbsp herbs ( thyme, oregano, rosemary ) or onion seeds
3 tbsp Parmesan
You need an 8inch springform cake tin lined and greased
Pre heat oven to 180c
In a bowl put flour, baking powder and baking fix if using, in a bowl
add beaten eggs, melted butter and milk and yoghurt. mix together
Fold in cheddar and Gruyere cheese and dried herbs.
This will look like a batter,
Spoon into lined greased cake tin and sprinkle the parmesan cheese over the top.
Put in the oven for 50 mins, 180c
cool for 5 mins in cake tin before removing and cooling on a wire rack.
Slice and enjoy with some delicious butter.
Great with salami’s cheese etc
makes a delicious bacon sandwich!
Happy gluten free baking!