Allergy free plain damper recipe

Ingredients

• 3 cups Orgran self-raising flour
• Pinch of salt
• ⅓ cup Orgran gluten free gluten
• 80g Nuttlex
• 1 ⅓ cup goat’s milk

Method

• 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.

Notes

• 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.