Thursday, August 16, 2012

Allergy free crispy dipping bread recipe

I used black chia seeds for these. They are crispy on the outside while soft and flexible on the inside.
And I might have to de-smudge the camera lens but you get the picture. Mostly.

  • 2 cups Orgran self-raising flour
  • 1 tsp bicard soda 
  • Pinch of salt
  •  cup Orgran gluten free gluten
  • 55g Nuttlex
  • 225mls goat’s milk
  • 1 tsp Orgran No Egg whisked with 40mls water until thick
  • Sesame, chia or poppy seeds

  • Preheat oven to 200°C.
  • Grease and flour a baking tray.
  • Combine the flour, bicard soda, 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.
  • Use your hands to bring the mixture together.
  • Do not knead the dough but rather roll and press (do not stretch or fold) until smooth.
  • If necessary, dust your hands with flour to remove the dough from the bowl.
  • Divide the dough into small portions made from single handfuls of dough and roll into logs.
  • Use a sharp knife that has been dipped in flour to mark some small wedges on top of each log.
  • Brush with the No Egg mixture and sprinkle with your choice of seeds.
  • Bake in preheated oven for 20-25 minutes or until the bread is cooked through.
  • Rotate the bread once during cooking to ensure the rolls cook evenly.
  • 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.

No comments:

Post a Comment