Tuesday, January 10, 2012

Gluten-free bran bread


  • 600g Tritamyl flour (gluten-free flour)
  • 325g soya bran
  • 150g brown sugar
  • 3 eggs
  • 100ml sundried tomato pesto
  • 1L buttermilk
  • 2 tsp bread soda
  • 2 tsp Xanthan gum (if freezing)
  1. Preheat oven to 180C and lightly grease a loaf tin.
  2. Place all ingredients into a bowl and combine well together.
  3. Bak bread for 45min to 1 hour or until it sounds hollow when tapped.
  4. Transfer to a wire rack to cool.
  5. Sprinkle sesame seeds over the top while cooling.
  6. Allow to fully cool before cutting.
Sundried Tomato Pesto
  • 6oz semi-sundried tomatoes
  • 2 cloves garlic
  • 8 basil leaves
  • 200ml extra virgin olive oil
Place ingredients in a food blender and blend for 2 min, season and set aside.

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