Thursday, 9 November 2017

Grass Roots Bakery Gluten Free Brown Bread Mix

Having seen quite a lot of posts on twitter about Grass Roots Bakery bread mixes, it was lovely to be able to try a pack thanks to a kind donation from a pal this week.

It's a simple set of additional 'ingredients' for this mix - just needs 250ml tepid water, an egg and a dessertspoonful of oil (we used sunflower but olive is also OK).


First step is to empty the dry mix into a bowl, add the water then the egg and oil. 

Next start to mix - we used our electric hand mixer with the dough hooks but standard beaters would also be fine as the mix aims to produce a stiff batter consistency.

Mixing well, the bread batter soon became like very stiff porridge.  It was then covered with cling film and 'left to prove' (aka placed in the airing cupboard).
 
After being proved for 40 minutes, the mix was dolloped onto a non-stick baking tray (we did 6 largish spoonfuls and 3 small ones but it's also ok to put in a loaf tin. Having heated the oven (180ºC fan) the rolls were baked for 35-45 minutes (smaller ones were baked for less time) and came out looking impressively large.

Cooling on the tray for 5 minutes, they were transferred to a cooling rack.  Once sufficiently cooled, we tested the crust and it gave a "nice, crisp sound" with "not a hint of a soggy bottom". 


Family verdict is it is a simple to bake bread mix that's a "one bowl job with easy to gather ingredients"... so thumbs up from us 👍

Tuesday, 15 August 2017

Bread Rolls made with Bakels Mix

We rarely bake bread ... and only made the foray into the arena last week due to the purchase of a packet of 'bread mix'.  I always find it disappointing that such 'ready to make' items invariably require the addition of numerous ingredients so what they really are is "ready weighed out quantity of gluten free flour mix". The Bakels mix was no different... on closer inspection of the package (and with the benefit of my reading glasses) additional to the mix, we required water (acceptable not to be in pack!), veg oil (same as water) and 7g dried yeast (this is where I struggle... why not have a sachet of yeast in the flour mix? Not everyone has dried yeast in the cupboard)

Gathering the water, oil and yeast, baking began.

The yeast was added to tepid water ... and reacted well, producing lots of nice bubbles (bubbles = active yeast = soft bread)



Next the bread mix was added, then the oil.  Using the electric hand mixer, with dough hooks, the bread was kneaded for 5 minutes in total.

Turning the bread out onto a floured (using GF flour) silicone sheet, it was formed into a large ball and then, because we were baking rolls, divided into eight.

 The bread rolls were put onto an oiled baking tray, covered in oiled cling film and placed in the airing cupboard to rise... they were left a little over an hour.

Having heated the oven to 220ºC, the rolls were baked for 15 minutes, when they were checked (and found to be browning well) They were returned to the oven for another couple of minutes and then removed to be cooled on their baking trays.

Cutting them open when fresh, they were bouncy with a light crust and smelt very appealing.

We'll definitely try these again, when the mix is on offer, and will try adding cheese, seeds and other things to the top of the rolls next time.


Sunday, 30 July 2017

Amaretti Biscuits

Looking through this week's Waitrose Weekend paper, we spotted a recipe by Martha Collison for Amaretti Biscuits.  As they contain very few ingredients and are naturally glutenfree, we decided to give them a go.

As usual, it would be too simple to actually follow a recipe... and due to 'ingredient limitations' (only had one egg...) we decided to make a half batch.  This meant we needed to use - 1 egg white, 75g caster sugar, 87.5g ground almonds, a few drops of vanilla bean extract and icing sugar (for dusting).

Using an electric hand mixer, the egg white was beaten to stiff peak consistency.



The caster sugar was added in thirds and thoroughly combined.

Next the almonds were also added in thirds and mixed in well using a silicone spatula.
Finally, a few drops of almond bean extract were added and mixed through well.

The mix was then divided into (roughly) 10g balls and rolled in icing sugar before being put on a silicone sheet covered baking tray.

Baking the biscuits in a pre-heated oven (170ºC) for 10 minutes, they were checked to see if they had expanded and turned a light golden shade... they were returned to the oven for another couple of minutes before being removed and allowed to cool completely.








The biscuits were lovely freshly baked... but seem even more delicious the next day (having been stored in an airtight container overnight) as they have a crisp outer and soft, gooey centre. Very tasty indeed... and will be added to the 'must bake regularly' list!