查看完整版本: Gluten free pumpkin bread〔已檢〕

Gluten free pumpkin bread〔已檢〕

Ingredients
(aUa!izYK6h
\e3l,p3iB} 200g pureed pumpkin'jB9T0MQ8CT
120g sugar, plus an extra 2 tbsp+T)G]O/v?4DL;y D
1 heaped tsp Orgran 'no egg' egg replacerur8w)mzB
¼ tsp xanthan gum
j0_Y9P1NQ)O+Yf 1 heaped tbsp ground linseeds@;Ws4ib,o
10g dairy-free spread0wcDM
~.p7Nr
4 tbsp rice milk
!F2a U;f8o:L 110ml oil|m E]b P#r0L9|E(`4O
150g golden syrupxf'a8Bi f
1 tsp dried yeastT|W!gV4[:a
½ tsp bicarbonate of sodab3]3i:HJ{"NM
1 tsp baking powder
wx9aDB7o ½ tsp ground cinnamonI;k;Q.tME
]
w0e\
1½ tsp ground ginger#q3LK&c;{
¼ tsp mixed spice/K$g"^0Y S%vgV`{
¼ tsp ground cloves0tq*VCg0Qj9jI c
¼ tsp grated nutmeg
l!n+{P}/l0K[6S7D_ 175g brown rice flour
,Uj'h7W;Z$S!DY 75g brown or white Teff flour
:[)N-QM
_d ¾ tsp xanthan gumk]:{~\2oS g:x&@
100ml hot water
;rA;A+_~ f Method RiU!f[$Z6H$q sB

y pr,b)tF Nj!g? 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.
!ok5aDK0T 5f6PIv1npB[8^[
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.
;m8r.YPn7_Jx
Q]&C.L9e 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.
7`hf%G@ 4L!p _)@0{4lN
V u
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.
(|s?C)s _X ^ 0z2_'CO-u)~V5A
[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]