chris9510 2012-8-27 13:16
Gluten free pumpkin bread〔已檢〕
Ingredients
D C,B7T3k/F
FE|Bw6e+u.xz
200g pureed pumpkinJ k puB
120g sugar, plus an extra 2 tbspN[-o&H _
1 heaped tsp Orgran 'no egg' egg replacer
(N t'~p0rU4r_ c3T
¼ tsp xanthan gum^*BV`g"C:w ]"M s W
1 heaped tbsp ground linseedsr9AnX i
|8R?
10g dairy-free spread
5@,]&q1n\+y`KS
4 tbsp rice milkp` Y)x g
110ml oil
u6hK)z1P&k,bA
150g golden syrup
2U
d2f'l~8c5~I j
1 tsp dried yeast
LD O#gtE'I Y$A
½ tsp bicarbonate of soda1l.aloe[s
1 tsp baking powder;Mo-LK `
½ tsp ground cinnamon? g~:vK4W
1½ tsp ground ginger
$y'y`#u(?LF
¼ tsp mixed spice"wT.i8l,MX8w\ `'L
¼ tsp ground cloves3Ku J/Jl U/|!V9h
¼ tsp grated nutmeg_`ns2_+?I
J
175g brown rice flour
)w+Jt:x3b7l
75g brown or white Teff flour
c'tT&t }Y1R
¾ tsp xanthan gum
X5F
Z]
`%v ?a8f
100ml hot waterJ
Wt1~;H-yk v-h
Method+qax
q3RY:E
9NC/r@B(}
u&e
T
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.
i4O:f!a
`q#o-^5['`rF
u\
qh E7?g
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.
d(y4d6p3Uh1X7j
n&r-vH*m'i9@m6n D
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.uE4s3B;d4FOL \ \ H
$G!b4]/h{8|Q
E`
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.3`FX)S |K `M1d
.r Q#rnL B&`b4T
[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]