Balsamic Vinegar Jelly
Create elegant balsamic and port jelly squares using Special Ingredients Agar Agar for a sophisticated twist on your favourite dishes.
Create gluten free loaves that will last up to 2 days with with this easy recipe using Special Ingredients Xanthan Gum
Rated 4.6 stars by 10 users
Molecular Gastronomy
Bread
6
1 hour 45 minutes
55 minutes
Create gluten free loaves that will last up to 2 days with with this easy recipe using Special Ingredients Xanthan Gum
Special Ingredients Ltd
Oil To Grease
325g Gluten Free Rice Flower
75g Corn Flour
75g Dried Milk Powder
7g Sachet Fast-Action Dried Yeast
7.5g Special Ingredients Xanthan Gum
40g Unsalted Butter, Melted And Cooled To Room Temperature
2 Large Room Temperature Eggs, Beaten
1.5g Fine Salt
400ml Warm Water
Lightly grease a 900g loaf tin.
In a large bowl mix flours, milk powder, Xanthan Gum, yeast and 1.5g fine salt. Add butter, eggs and warm water.
Beat with a handheld electric whisk for 3min – thick batter will climb the whisk, but persevere!
Spoon dough into a prepared tin.
Use an oiled spatula to spread mixture evenly.
Cover tin loosley with oiled cling film (oiled side down) and leave to rise in a warm place for 1½hr – the centre of the dough will dome slightly.
Pre heat oven to 180°C ( 160°C Fan) Gas Mark 4.
Uncover dough and bake for 50-55min until golden
Remove from tin and cool on a wire rack before serving
To store keep in an airtight container at room temperature for up to 2 days.
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