Thursday, June 14, 2012

Allergy free plain damper recipe

  • 3 cups Orgran self-raising flour
  • Pinch of salt
  • cup Orgran gluten free gluten
  • 80g Nuttlex
  • 1 cup goat’s milk

  • Preheat oven to 200°C.
  • Grease and flour a baking tray.
  • Combine the flour, gluten free gluten and salt in a large bowl.
  • Use your fingertips to rub the Nuttlex into the flour until the mixture resembles fine breadcrumbs.
  • Add the goat’s milk to the flour mixture and use a round-bladed knife or a spoon in a cutting motion to mix until the mixture just comes together, adding 1-2 tbs extra water if the mixture is a little dry.
  • If needed, use your hands to bring the mixture together. Mixture should be sticky but thick.
  • Do not knead the dough.
  • If necessary, dust your hands with flour to remove the dough from the bowl and shape it.
  • Shape the dough into a ball and drop it onto the baking tray from a ½ metre up. Pat down a little if still too tall.
  • Use a sharp knife that has been dipped in flour to mark some wedges on top.
  • Dust the damper with a little extra flour.
  • Bake in preheated oven for 50-60 minutes or until the damper is cooked through.
  • Transfer to a wire rack for 5 minutes to cool slightly.

  • Eat warm
  • Best within 3 days if stored in the fridge.
  • Best recooking method so far is 1 minute in the microwave. Leaves it warm and soft rather than dry and hard.

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