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MAKES
TWO LOAVES
INGREDIENTS:
- 500Gg
GLUTEN FREE HI-FIBRE FLOUR
- 1
SACHET FAST ACTION YEAST
- 1
EGG (optional)
- 2
TABLESPOONS OF VEGETABLE OIL
- 350
ml WARM WATER
- 1
TEASPOON SALT (optional)
METHOD:
- WEIGH
OUT 500g GLUTEN FREE HI-FIBRE BREAD MIX INTO A BOWL.
- DISSOLVE
THE YEAST IN THE WARM WATER.
ADD SALT, OIL, EGG AND YEAST TO THE FLOUR.
- MIX
ON SPEED ONE OF MIXER FOR TWO MINUTES.
(If mixing by hand mix until a smooth batter is achieved).
- DIVIDE
MIXTURE BETWEEN TWO GREASED 450g LOAF TINS (15cm x 25cm x 7.5cm).
- COVER
WITH OILED CLING FILM AND LEAVE TO RISE (about 30-40 mins).
- BAKE
AT 200`C/400`F/GAS MARK7 FOR ABOUT 30 MINUTES.
- YOUR
LOAF SHOULD BE WELL RISEN AND FIRM TO THE TOUCH.
- ALLOW
TO COOL SLIGHTLY.
- TURN
OUT ONTO A COOLING TRAY.
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VICTORIA
SPONGE
INGREDIENTS:
- 150g
HERON FOODS BREAD AND CAKE MIX
- 150g
CASTER SUGAR
- 150g
BUTTER/MARGARINE
- 3
EGGS (beaten)
- ONE
TEASPOON OF GLUTEN FREE BAKING POWDER
METHOD:
- GREASE
2 7" CAKE TINS
- CREAM
THE BUTTER AND THE SUGAR TOGETHER UNTIL PALE AND FLUFFY. (A hand
held electric whisk is best for this).
- ADD
THE EGGS A LITTLE AT A TIME, BEATING WELL AFTER EACH ADDITION.
- FOLD
IN HALF THE CAKE MIX AND BAKING POWDER WITH A METAL SPOON. FOLD
IN THE REMAINDER.
- POUR
INTO THE PREPARED CAKE TINS.
- BAKE
AT 180`C/360`F/GAS MARK5 FOR ABOUT 20 MINUTES OR UNTIL WELL RISEN
AND FIRM TO THE TOUCH.
- ALLOW
TO COOL SLIGHTLY BEFORE TURNING OUT ONTO A COOLING TRAY.
NB. ALL OVENS VARY; THE ABOVE TEMPERATURES ARE A GUIDE ONLY.
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