chris9510 2012-8-27 13:16
Gluten free pumpkin bread〔已檢〕
Ingredients
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200g pureed pumpkingE Tw Q+y-k!P
120g sugar, plus an extra 2 tbsp
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1 heaped tsp Orgran 'no egg' egg replacer
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¼ tsp xanthan gum
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1 heaped tbsp ground linseeds'SV m&TGQ`&h ] ]
10g dairy-free spread
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4 tbsp rice milk
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110ml oil Tq!M
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150g golden syrup
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1 tsp dried yeast
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½ tsp bicarbonate of soda
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1 tsp baking powder-l/H9dx]{$U
½ tsp ground cinnamon4Ogi&h"a+p,{8`
1½ tsp ground ginger
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¼ tsp mixed spiceF'P vD L m8};_Q
¼ tsp ground cloves
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¼ tsp grated nutmeg
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175g brown rice flouruj4S Q${
75g brown or white Teff flour
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¾ tsp xanthan gum
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100ml hot water
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Method
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Preheat the oven to 170°C/gas mark 3 and line a loaf tin with non-stick baking parchment. Start by making the pumpkin puree (which can be frozen). Chop your pumpkin in half, scoop out all the gubbins and discard. Cut the pumpkin into sections, then use a vegetable peeler to remove the skin. Chop quite finely, then place in a large saucepan with 2-3 tablespoons of water. Cover and heat gently, stirring occasionally until you have a pumpkin pulp. The pumpkin releases a lot of water, so don't be tempted to add too much water at the beginning. Add the 2 tablespoons of sugar and set aside.
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Place the 'no egg' powder, xanthan gum, linseeds, dairy-free spread and rice milk in a bowl. Add the 120g sugar and whisk vigorously, then add the oil and whisk again. Finally add the pumpkin and syrup and whisk once more.
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In a separate bowl combine the yeast, bicarbonate of soda, baking powder, all the spices, the flour and the xanthan gum. Pour the liquid onto the dry ingredients and mix until combined. Then add the hot water and mix and mix until combined.8A/^'q?!KVp
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Pour it into the loaf tin and bake for about 20 minutes until well risen and browning on top, but still squidgy in the middle. Cover with tin foil and then bake for a further 20-30 minutes or until an inserted cake skewer comes out clean. Leave to cool in the tin before serving.;}
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[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]